A little warmth to get us over the winter season…

Ginger is included in a wide variety of Indian and Oriental savory dishes - fish, seafood, meat, poultry and vegetable dishes, stir-fries and noodle dishes.

Ginger syrup

A delicious golden-coloured syrup flavoured with natural ginger, this is a really convenient form of ginger for both sweet and savoury dishes. Pour over ice creams, pancakes or waffles. Drizzle over fresh fruits - especially melon or strawberries. The syrup can also be used in savoury dishes - add a little to stir-fries or Oriental-style soups.

Ground ginger

Fresh ginger is dried and ground to a powder to make ground ginger. It has quite a different flavour from fresh ginger and the two are not interchangeable. Ground ginger has a sweet, warm aroma and a spicy flavour. Ground ginger is used extensively in baking, and is included in many biscuit, cake and pudding recipes. It is also used in pickles and chutneys and may be included in curry paste or powders. It complements the flavour of many fruits, particularly melon, rhubarb and apple.

Stem ginger

Also known as preserved ginger, stem ginger is young ginger that has been peeled and preserved in sugar syrup. The syrup is usually quite sweet and can be added to cakes, biscuits, ice cream and a variety of puddings. Drizzle the syrup over fresh fruit, ice cream or chocolate puddings for a deliciously sweet ginger flavour.

Oriental Butternut Squash

2 tablespoons vegetable oil
1 teaspoon oriental toasted sesame oil
1 butternut squash (~ 2 pounds), peeled, deseeded, cubed
1 teaspoon garlic, minced
1/3 cup chicken broth
1/4 cup dry white wine
2 teaspoons minced peeled ginger
1/8 teaspoon cayenne pepper
1/8 teaspoon Chinese five-spice powder

Heat oil in heavy large skillet over medium heat. Add squash and garlic - sauté until squash begins to soften, about 10 minutes.
Add broth and wine. Boil until most of liquid is absorbed, about 8 minutes.
Stir in ginger, five-spice powder, and cayenne.
Cover and reduce heat to medium-low. Cook until liquid is absorbed and squash is tender, about 5 minutes. Season to taste with salt and pepper, and drizzle with toasted sesame oil.
Serves 4

Chinese Chicken and Shrimp Soup recipe
Chowchow recipe

Posted in recipes, food by Lisa - December 22nd, 2006 |
Tags: ginger, recipe, cookies, cooking, kitchen

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