SMOKED GINGER CHICKEN WITH CARDAMOM, CLOVES AND CINNAMON
Steps:
- Combine the cloves, cardamom and cinnamon sticks in a bowl, cover with cold water and soak for at least 1 hour and up to 4 hours.
- Heat the oil in a medium saute pan over medium heat. Add the ginger and garlic and cook until soft, about 2 minutes. Add the mustard seeds and cook for 30 seconds. Add 1/2 cup water, the lime zest and juice and some salt and pepper. Bring to a boil and cook for 1 minute. Transfer to a blender and blend until a smooth paste, adding more water if needed. Let cool.
- Rub the paste over the entire chicken, including under the skin. Cover and marinate in the refrigerator for at least 1 hour and up to 4 hours. Remove the chicken from the refrigerator 30 minutes before grilling.
- Light a chimney starter filled with hardwood charcoal and allow to burn until all the charcoal is covered with a layer of fine gray ash. Build a single-level fire by spreading the coals evenly over the bottom of the grill. Add the soaked spices evenly over the hot charcoal, put the lid on the grill and allow the grates to heat up and the smoke to fill the grill, about 5 minutes.
- Place the chicken, skin-side down, over the coals and cook until the skin is nicely charred. Flip, move to indirect heat, cover the grill and cook at about 375 degrees until an instant-read thermometer inserted into the thigh registers 165 degrees F, 40 to 50 minutes.
- Remove the chicken to a cutting board and let rest 10 minutes before carving.
GINGER CARDAMOM TEA
I like to add a little spice to my tea, which is why I mix in the ginger and cardamom. Kick up your feet and relax with a steaming mug full of this comforting drink. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a small saucepan, combine water, honey, ginger and cardamom; bring to a boil. Reduce heat; simmer 10 minutes., Pour over tea bags in a 2-cup glass measuring cup. Steep 3-5 minutes according to taste. Strain tea back into saucepan, discarding ginger and tea bags. Stir in milk; heat through.
Nutrition Facts : Calories 55 calories, Fat 0 fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 39mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
EDMONDS GINGER CRUNCH
This recipe is only found in the Edmonds cook book. This famous recipe from New Zealand is to die for. I grew up eating this and I can tell you, it's fantastic! I hope that people in different countries will love this just as we do here in New Zealand! Enjoy!
Provided by Chelsea_
Categories Dessert
Time 35m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Cream butter and sugar until light and fluffy.
- Sift flour, baking powder and ginger together.
- Mix into creamed mixture.
- Turn dough out onto a lightly floured board. Knead well.
- Press dough into a greased 20x30cm sponge roll tin.
- Bake at 190C (375F) for 20-25 minutes or until light brown.
- When there is about 5 minutes of cooking time left, combine butter, icing sugar, golden syrup and ginger.
- Heat until butter is melted, stirring constantly.
- Pour hot ginger icing over base while hot and cut into squares before it gets cold.
SMALL WORLD COFFEE'S GINGER SCONES WITH CARDAMOM
This tasty recipe for ginger scones with cardamom comes from Joan Nathan's cookbook, The New American Cooking.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 12 scones
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
- Place the flour, baking powder, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment, the bowl of a food processor, or in a large bowl and mix by hand. Sift ground cardamom seeds into mixture; stir to combine. Add butter and mix until crumbly.
- Add ginger, sour cream, 1/2 cup sugar, and 1 egg. Mix, blend, or pulse, just until combined; do not overmix.
- Form 1/3 cup dough into a ball or use a large ice cream scoop, and place dough on prepared baking sheet. Repeat with remaining dough, spacing scones about 2 inches apart.
- In a small bowl, mix together remaining egg with a dash of water. Brush scones with egg mixture and sprinkle evenly with remaining 4 teaspoons sugar. Bake until golden brown, 25 to 30 minutes.
CANDIED GINGER-CARDAMOM BARS
Steps:
- Preheat oven to 350°F. Spray 9-inch square baking pan with nonstick spray. Blend flour, sugar, cardamom, cinnamon, and salt in processor. Add butter; using on/off turns, process until coarse meal forms. Add 2 tablespoons beaten egg; blend until moist crumbs form. Add ginger. Using on/off turns, process until moist clumps form. Press dough evenly over bottom of prepared pan. Brush remaining beaten egg over dough. Using small sharp knife, score top of dough with diagonal lines spaced 1 inch apart. Repeat in opposite direction, forming lattice pattern.
- Bake until pastry is golden and tester inserted into center comes out clean, about 40 minutes. Transfer to rack; cool completely in pan. (Can be made 2 days ahead. Store airtight at room temperature.)
- Cut pastry square into 3 long rectangles. Cut each rectangle crosswise into 8 rectangular bars, making 24 bars total.
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