#Crystallized stem ginger skin

You can drink them at breakfast time, but they are equally handy for quelling fiery curries. Recipe supplied by .uk Ginger lassiĪ savoury lassi – ginger-spiked in this case – is both warming and refreshing. Spoon the beetroot relish alongside and serve at once. Place 3 fishcakes on each plate, along with 2 peppers. Sear the fishcakes for 4 minutes, turning once, then transfer the pan to the oven for 8 minutes, until the fishcakes are cooked through. Remove from the pan and set aside.ĥ Wipe the pan clean and add the sunflower oil.

#Crystallized stem ginger skin

When the pan is very hot, add the peppers and grill for 15 minutes, turning once, until the skin is nicely charred and blistered. Mix well, separate the mixture into 12 golf-ball size pieces and form into round patties.Ĥ Place a heavy ovenproof iron or chargrill pan on a high heat. Place in a bowl and add the fresh herbs, ginger, lemon zest, garlic, ground spices, eggs, breadcrumbs, 1½ tsp of salt and some black pepper. Slice the fish very finely then chop into tiny dice – just 1–2mm.

Mix well, taste to adjust the seasoning and set aside.ģ Preheat the oven to 200C/400F/gas mark 6. Place the beetroot in a colander for 30 minutes to let some of the juice drain or gently squeeze out some with your hands (gloves recommended).Ģ Transfer to a bowl and add all the remaining ingredients, along with ½ tsp of salt and some black pepper. However, the beet and horseradish sauce will add a sweetness and heat that complement the flavours well.Ĥ fillets firm white fish (about 720g), skinless and boneless 25g dill, chopped 15g mint leaves, chopped 10g tarragon, chopped 25g ginger, peeled and finely grated Zest of 1 lemon, grated 3 small garlic cloves, crushed 1 tsp ground cumin ½ tsp ground turmeric 2 eggs 30g breadcrumbs 8 mild, long green peppers 2 tsp sunflower oil Salt and black pepperįor the relish 300g cooked beetroot, finely grated 50g soured cream ¼ tsp ground cumin 1 tbsp white wine vinegar ¾ tsp caster sugar 25g horseradish, freshly grated 2 tbsp olive oil Salt and black pepperġ Start with the relish. They really are overflowing with flavour, so all you need is a squeeze of lemon juice.

The ginger and abundant herbs and spices make these fishcakes sing. Herb and ginger fish cakes with beetroot relish from .uk Photograph: Yuki Sugiura for the Guardian Recipe supplied by Herb and ginger fish cakes with beetroot relish Place the logs on a lined baking tray and bake for 30 minutes, then leave them to cool for around 5 minutes.ĥ Carefully slice the logs into biscotti (the dough might still be a little crumbly), then turn each one over on its side and bake for another 10-12 minutes. Add this to the wet ingredients and then stir in the fresh ginger, crystallised ginger and toasted almonds.Ĥ Form the mixture into two logs of dough (each log should be about 20cm long and 5cm wide). Beat together well.ģ In a separate bowl, mix together the flour, baking powder, salt and powdered ground ginger. Cream the butter and brown sugar together until light and fluffy.Ģ Add the eggs one by one, beating after each egg, then drizzle in the treacle. 120g butter, softened 130g brown sugar 2 eggs 2 tbsp treacle 270g plain flour 1½ tsp baking powder ¼ tsp salt 2 tbsp ground ginger 2 tsp fresh ginger, peeled and grated 110g crystallised ginger, chopped 80g flaked almonds, toastedġ Preheat the oven to 180C/350F/gas mark 4.