Four Ways With Ginger. Make the most of delicious ginger and try out our Four Ways With Ginger. These simple vegetarian recipes will teach you how to pair it with tofu, how to make a chutney and how to make it your next sweet treat.
Ginger Broth with Shiitake Mushrooms & Tofu
Heat a large saucepan with 2 tbsp rice bran oil over medium heat. Add 6 tbsp minced fresh ginger and 3 tbsp crushed garlic, then sauté for 5 minutes. Whisk together 6 tbsp cornflour with 2 cups of cold water until cornflour is dissolved. Add the cornflour mixture, 1⁄2 cup concentrated vegetable stock and 2 1⁄2 litres water to the pan and bring to the boil. Reduce the heat and allow to simmer for 15 minutes. Add salt and freshly ground black pepper to taste. Meanwhile, heat a large frying pan with 2 tbsp rice bran oil. Drain and dice 250g firm tofu, and pat dry with some clean paper towels. Sauté the tofu with 400g fresh shiitake mushrooms over medium-hot heat until browned, about 5 minutes. Then divide the mushrooms and tofu between four bowls. Pour over the broth and top with finely sliced spring onions and Asian mint leaves before serving. Serves 4.
Ginger & Green Mango Chutney
Peel and slice 1 kg green, slightly under-ripe mangoes to a fairly small size, discarding the stones. Sprinkle them with 1 tbsp salt and leave, covered, in a warm and dry place for 24 hours. Rinse and drain thoroughly. Place 100g peeled fresh ginger, 24 small dried chillies and 60g peeled garlic in the bowl of a food processor, and then blitz to a fine purée. Place 750g brown sugar, 250g caster sugar, 600ml malt vinegar, 40g dark mustard seeds and the ginger mixture in a large saucepan and boil until the syrup thickens, about 30 minutes. Add rinsed and drained mangoes then simmer until tender, about 1-11⁄2 hours. Place a little of the chutney on a saucer and leave to cool for a few minutes. Test to see if the chutney is done – if the surface starts to wrinkle, then the chutney is ready. Pour into clean, hot sterilised jars, then seal with sterilised lids. Label and store in a cool dry place.
Stem Ginger & Chocolate Pecan Brownies
Preheat oven to 180°C (160°C fan forced). Grease and line a 23cm square brownie tin. Place 75g plain, 70 per cent cocoa dark chocolate and 115g butter in a large mixing bowl over a pan of simmering water, ensuring the bowl does not touch the water. Stir occasionally, until the butter and chocolate have melted and the mixture is smooth. Remove the bowl from the heat and add 75g self-raising flour, 200g soft light brown sugar, 2 beaten eggs, 50g chopped stem ginger, 50g toasted and roughly chopped pecans, and 2 tbsp stem ginger syrup. Mix well, until thoroughly combined. Pour the mixture into the prepared tin. Bake in the oven for 30 minutes, or until just firm to the touch. Allow to cool in the tin for 10-15 minutes before cutting into 12 squares. Transfer to a wire rack to finish cooling. Can be kept in an airtight container for up to three days. Makes 12 pieces.
Ginger Nut Biscuits
Preheat oven to 180°C (160°C fan forced). Grease and line two baking trays. Melt 200g butter in a large saucepan, stir in 2 tbsp golden syrup or treacle. Allow to soften, then remove from heat. Add 2 cups caster sugar and 2 beaten eggs, then mix well with a wooden spoon to combine. Sift together 2 1⁄2 cups plain flour, 4 tsp ground dried ginger and 2 tsp baking soda, then add to pan. Stir to combine. Use teaspoons to spoon the warm mixture onto prepared trays, allowing space for spreading. If you prefer, you can allow the mixture to cool and then shape into balls and store for later use. Bake biscuits for about 10 minutes, until lightly browned, reheating oven to 190°C (170°C fan forced) between tray loads. Allow biscuits to cool on the baking trays for 5 minutes before placing on a wire rack to cool completely. Store biscuits in airtight containers. Makes 40.
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