Ginger does it


MINCED, chopped, diced, powdered, crystallised; ginger root has found its way across oceans and over mountains to flavour cuisines around the globe. Today India is the largest producer although it is widely grown throughout the world. It’s hard to think of a recipe where a bit of ginger flavour would not be welcomed. Its flavour is hot, zesty and biting, with lower notes of sweetness and warmth.

Ginger is an absolute staple of Asian and Indian cuisine. Pickled, it’s used in Japanese cuisine and is served as a palate cleanser with sushi. Its popularity in the Caribbean does not run short as it is included in savoury foods, and drinks like ginger beer and sorrel.

So try some ginger the next time you stew or curry some chicken, grate some into your fruit juices and add it to your muffin, cake or pancake batters.

Steamed fish with ginger chilli oil

4 fish fillets about 3-4 ozs each

1 tbs soy sauce

6 tbs coconut oil

1 tsp sesame oil

2 tsp chilli garlic sauce

1 tbs grated ginger

1 tsp minced garlic

½ cup chopped chives

Rub the fillets with soy sauce.

Place in steamer and steam for 5 minutes until opaque and flaky.

Heat oil in small pan, when hot stir in chilli garlic sauce, ginger and garlic.

Cook for about one minute.

Remove fish from steamer to serving plate, pour spicy oil over fillets and garnish with chopped chives.

Serves 4

Thai inspired shrimp burgers


1½ lbs fresh shrimp, peeled and deveined

2 cloves garlic, minced

1 tbs grated ginger

½ hot pepper chopped or pepper sauce to taste

1 tbs chopped chadon beni

4 blades chive, chopped

¼ cup chopped red onion

1 tbs peanut butter

1 tsp sesame oil

1 tbs good quality Thai fish sauce or soy sauce

¼ cup bread crumbs

Coconut oil to pan fry

Chop shrimp in food processor, add all the other ingredients and pulse a few times to incorporate. So not over process to mushy texture.

Form into patties and pan fry for about 3 mins per side.

Makes about 6

Caribbean pumpkin flan with burnt orange sauce


For the pumpkin:

2 cups grated raw pumpkin

½ cup water

¼ cup brown sugar

2 tsp mixed spice (cinnamon, nutmeg, allspice, mace)

1 tsp ground ginger

For the custard:

4 eggs

1 tsp vanilla

⅛ cup flour

½ cup granulated sugar

Combine all the ingredients for the pumpkin in a small saucepan, bring to a boil and simmer for 10 minutes until soft, puree and set aside. Beat eggs with sugar, flour and vanilla, add milk, combine.

Place in a small saucepan and cook until thick, remove and strain.

Cool, combine with pumpkin and pour into a 9 inch pie plate, bake for 30 minutes until firm.

Serves 6 to 8

Burnt orange sauce

½ cup sugar

⅛ cup water

2⁄3 cup orange juice

1 tsp orange zest

Place sugar and water into a heavy sauce pan, cook until sugar has caramelised,

Remove from heat, add orange juice and zest, return to stove and cook until thick and bubbly. Pour onto cooked custard before serving. Fold dough in half to within one inch of the other side on the longer portion of the dough. Press to seal.

Repeat with other half. Place on lined baking trays.

Cover and let rise until doubled in bulk, about 40 minutes. Bake in a preheated 350F oven for 35.


"Ginger does it"

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