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Top 5 dishes made from fresh ginger, chopped finely,
1 . Creamy Chicken & Coconut Curry
Creamy Chicken & Coconut Curry
This curry tastes a wonderfully comforting, creamy and is lightly spiced so all of the family can enjoy it. Perfect served over some simple plain basmati rice or with some chapati or naan to mop up the thick fragrant sauce. Ready and on the table within an hour.
Ingredient
2 inches
fresh ginger, chopped finely,
125 ml
coconut milk, (full fat),
1 tbsp
tomato puree paste,
2 tsp
garam masala,
1 tsp
turmeric,
1/2 tsp
hot chilli powder,
1/2 tsp
white pepper,
1 tsp
table salt,
2 tbsp
vegetable oil or ghee,
2 tbsp
dessicated coconut,
Cooking instructions
* Step 1
In a large saucepan add in the oil and heat up over a medium heat. Add in the chopped onions and fry gently for 4-5 minutes until the become translucent and begin to soften up. Stir occasionally and ensure they don't catch. If they are turning dark brown on the edges the heat is too high. Ensure you don't burn the onion otherwise they'll taste bitter.
* Step 2
Add in the chopped ginger and minced garlic. Stir through the onions and fry for a further 2 minutes. Next add in all the dry spices and the salt and pepper. Stir through and fry off the spices to cook them through for a further 2-3 minutes. The onions should be beautifully soft and lightly golden now.
* Step 3
Add in the tomato paste and stir through. Then add in the pieces of chicken. Turn the heat up a little and fry off the chicken until opaque on all sides. Pour in the coconut milk, stir well and bring to a simmer with a lid on. Simmer on a medium low heat until the chicken is tender and the sauce nice and thick. This will take 20-30 minutes.
* Step 4
Add the dessicated coconut to a small dry frying pan and toast until golden then remove from the heat. Serve up the curry and scatter over the toasted coconut. Garnish with coriander or parsley leaves. Enjoy! :)
Note: if there is a photo you can click to enlarge it
2 . Caribbean Inspired Brown Stew Chicken
Caribbean Inspired Brown Stew Chicken
This hearty, savoury and comforting dish is popular throughout the Caribbean and typically eaten for dinner. True home cooked food made with love. There's heat from the scotch bonnet, but it's not too overpowering as the seeds are removed. The chicken is marinated in a delightful mix of spices, onion, garlic and ginger before cooking giving the meat a beautiful flavour and brown colour. Perfect served over rice to soak up the thick flavourful gravy.
Ingredient
1 tbsp
the tomato paste,
3 cloves
garlic, minced,
1 tbsp
soft brown sugar,
2 tsp
onion powder,
1 tsp
garlic powder,
1/4 tsp
allspice,
1 tbsp
ketchup,
1 tsp
yeast extract,
2 tbsp
oil for frying
Cooking instructions
* Step 1
In a large bowl add the dark brown sugar, allspice, paprika, garlic powder, minced garlic, fresh ginger, scotch bonnet chilli, chopped onions, a pinch of salt and a generous grind of black pepper plus the yeast extract. Combine well until all fully incorporated. Add in your chicken and gently mix everything together to coat it all over. Cover and refrigerate for at least 1 hour, or ideally overnight.
* Step 2
When ready to cook heat up the oil in a large saucepan and remove the chicken pieces from the marinade and add in with the oil. Reserve the onions/marinade for now. Brown the chicken off on all sides.
* Step 3
Add in the bell peppers and fry for a couple of minutes then add in the onions/marinade mixture that the chicken was in, into the pan. Fry off for a minute or two then add in the tomato paste. Stir through.
* Step 4
Crumble in the chicken stock cube then add a cup of water. Add in the chopped tomatoes and spring onions. Lastly, add the cocoa powder, ketchup, fresh thyme sprigs and bay leaves. Bring to a simmer and cover with a lid. Return and stir occasionally. Simmer over a medium low heat until the sauce becomes a glossy deep brown and has reduced down and thickened. Serve up, garnish with a little spring onion and enjoy! :)
Note: if there is a photo you can click to enlarge it
3 . Chicken Noodle Soup (Using Chicken Carcass)
Chicken Noodle Soup (Using Chicken Carcass)
This soup is beautiful, fragrant and so healthy. If you have a chicken carcass to use up after a roast dinner, this is the perfect recipe.
Here I leave the stock overnight in order to skim off the fat/residue and achieve a clearer result, but if you don't have the time you can skip that part.
Ingredient
2 cloves
garlic, sliced finely,
1 tbsp
light soy sauce,
2 tsp
fish sauce,
1 tsp
premium oyster sauce,
1 tsp
sugar,
Cooking instructions
* Step 1
Place the chicken carcass into a large saucepan and pour over enough boiling water to almost completely cover it. Bring to a vigorous simmer and simmer for 30 mins then bring to a gentle simmer and leave with a lid on for 3-4 hours so the broth is super flavourful and the bones are clean. Once done, remove all the bones and debris until only the chicken stock remains.
* Step 2
Carefully pour the stock into a large jug or container and leave in the fridge over night until set into a jelly. The next day there will now be a layer of white resedue on the top, remove this so only the light golden opaque jelly remains. Return the solidified stock to a large saucepan over a medium low heat and allow to melt back into a liquid.
* Step 3
Add the soy sauce, white pepper, sugar, tamarind sauce, ginger, garlic, fish sauce, chilli flakes and oyster sauce. Stir and bring to a gentle simmer. Add in the vegetables and the roast chicken pieces plus the noodles. Simmer until the noodles have loosened apart and the vegetables are tender. Do not overcook them, you still want a good bite to them.
* Step 4
Serve up and enjoy! :)
Note: if there is a photo you can click to enlarge it
4 . Charred Sweet Potato Curry
Charred Sweet Potato Curry
This is my charred sweet potato curry. It's such a tasty and wholesome curry. I decided to char the sweet potato to give extra flavour and depth, and the cashews give a wonderful texture. Here I've served it with rice and pak choi but you can swap out for a huge choice of sides to suit your personal taste.
Ingredient
1 handful
baby leaf spinach,
20 g
cashew nuts,
1 tbsp
tikka curry paste,
1/2 tbsp
pureé tomato paste,
1/4 tsp
garlic granules,
1/2 tbsp
granulated stevia sweetener,
1 dash
milk,
200 ml
water,
Cooking instructions
* Step 1
Microwave the sweet potato segments until fork tender. Set aside to cool on some kitchen towel. Heat up a medium saucepan over a medium to high heat and spray in some coconut oil. Add the onions and begin to fry them. Turn the heat down to medium. Next add in the mushrooms. Fry for a further minute or two.
* Step 2
Add the curry paste and the tomato paste plus the fresh ginger, stir through to coat the onions and mushrooms until fragrant then add 200ml water. Bring to a simmer. Add a pinch of chilli flakes to taste depending on how much heat you want, then add the garlic granules, and Stevia sweetener. Stir. Turn down the heat to low.
* Step 3
Heat up a frying pan over a medium heat and spray in some coconut oil. Once hot and sizzling add in the pieces of sweet potato and fry until slightly charred black on each side. Turn off the hob and leave the pan on it to stay warm.
* Step 4
Returning to the curry sauce, add in a handful of spinach and wilt it down. Add the cashews, stir through the sauce until coated then remove the pan from the heat. Add a dash of milk and stir until the sauce lightens and becomes more orange. The sauce should have reduced down and thickened slightly by now.
* Step 5
Serve up by first spooning some sauce onto the plate, then piling up the chunks of charred sweet potato, spoon over the remaining curry and garnish with coriander. Eat with your choice of sides and enjoy! :)
Note: if there is a photo you can click to enlarge it
5 . Yogurt Chicken
Yogurt Chicken
Ingredient
2 tbsp
oil
3 medium
bay leaves
250 ml
natural yogurt
1 tbsp
salt
1 tbsp
corriander
2 tbsp
McCormick Cumin Ground
3 tbsp
curry powder
Cooking instructions
* Step 1
Mix dry spices with 2 tbsp of water. set aside.
* Step 2
Sprinkle chicken with 2tbsp salt. Heat oil in large pan over high heat. Partially cook chicken in hot oil in batches until golden brown.
* Step 3
remove and set aside.
* Step 4
using same oil, saute onions, garlic and ginger until fragrant.
* Step 5
Add in curry powder paste and stir fry it for 1 min. Add bay leaves, tomatoes and yogurt.
* Step 6
Bring mixture to a boil and put in chicken pieces and salt.
* Step 7
Lower heat and simmer until chicken is cooked ( about 25min). sprinkle coriander and serve.
Note: if there is a photo you can click to enlarge it
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