Chilli Ginger Garnish Recipes

CHILLI-GINGER GARNISH

Steps:

• Split and seed the chilli and slice into seriously thin matchsticks.
• Peel the ginger and slice very thinly, then stack the slices and cut them into the same size strips as the chilli. Put all the strips in a bowl, add in the lime juice and stir to mix.

CHICKEN WITH GARLIC-CHILI-GINGER SAUCE

Steps:

• Cut each chicken breast in half crosswise and season with salt and pepper.
• Slice about an inch of ginger root into thin rounds and place in a large pot. Coarsely chop remaining ginger and place in a blender. Thinly slice 2 garlic cloves and add to pot. Coarsely slice remaining garlic and add to blender. Thinly slice 2 jalapeño peppers and add them to pot. Halve remaining peppers, discard seeds and coarsely chop flesh; place in blender.
• Add chicken broth to pot and bring to a simmer. Let cook for 10 minutes. Add chicken pieces to broth and let liquid come back to a simmer. Immediately turn off heat, cover pot and let sit for 10 minutes. Cut into a piece of chicken to test for doneness. If it is not done, bring broth back to a bare simmer, then turn off heat, cover and let sit for an additional minute or two.
• In a small bowl, stir together the soy sauce and brown sugar until sugar mostly dissolves. Set aside. To the mixture in blender add fish sauce and lime juice along with 1/4 cup broth from pot. Puree, if necessary adding a little more broth to help mixture move in blender. Taste and add a pinch of salt and more lime if needed.
• When chicken is done, transfer to a cutting board and slice. Remove garlic and pepper from broth and discard, if you like. To serve, heap rice in 4 shallow bowls and top with chicken slices. Spoon several tablespoons broth over chicken and rice, then drizzle with sweet soy sauce and sesame oil. Sprinkle on the herbs, scallions and cucumber. Serve garlic-chili-ginger sauce on the side; have additional sesame oil and sweet soy sauce on table for more drizzling.

CHILLI GINGER SAUCE

Steps:

• Place all the ingredients in a saucepan, bring to boil, stirring, then reduce heat and simmer for 15 minutes.
• Remove from the heat and allow to cool.
• Transfer to a food processor or a blender and process to a puree. Keeps for many weeks if stored in an airtight container in the fridge.
• Can be used as an ingredient in recipes or as a condiment.

SWEET CHILLI & GINGER SAUCE

Steps:

• Add a splash of oil to a saucepan. Throw in the red peppers and roast for a few minutes.
• Add the rest of ingredients to the saucepan. Cook on low heat for 10minutes until the ingredients soften.
• Place everything in a food processor and blend until smooth. If needed, season with salt

SWEETCORN FRITTERS WITH CHILLI AND GINGER DIPPING SAUCE

Steps:

• Make the chilli and ginger paste by placing all ingredients in a food processor and puréeing until smooth. Rub through a sieve and set aside until needed.
• Sift together flour and baking powder and season if desired.
• In a separate bowl beat together the egg and milk and beat in the flour until smooth.
• Add the sweetcorn, cheese, coriander and onions and mix well. Leave to stand for 15 minutes (It should thicken).
• Heat the oil and use a large spoon to add batter to the pan, cook until golden on both sides and drain.
• Serve the fritters with salad leaves, lime wedges and the chilli sauce.