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Another sensational Flower Festival at the home of Buderim Ginger 'The Ginger Factory' has come and gone. But for those of you who could not make it and for those that did, below are some of the great recipes presented. Recipes from The Ginger Factory’s Ginger Flower Festival 2006 Victor Kimble from Soul Food Kitchen “Soul food goes hand in hand with that warm feeling of comfort you get when you remember good times”. www.soulfoodkitchen.com.au Blackened Fish The extraordinary cooking of New Orleans Louisiana has roots over 200 years old. The evolution of Creole Cuisine is a mixture of French, Spanish, Italian, Indian and African cuisine that depended on produce available in the area and making use of wild herbs and ingredients in the region. Ingredients (serves 2): 1kg fresh fish fillets 2 tablespoons of SFK Blackened Spice Mix 1.5 tablespoons of melted butter or margarine 1 tablespoon lime juice Method: Blend your Soul Food Blackened Spice Mix with the melted butter. Using a basting brush, generously smother the fish fillets with the blended mix. Coat an iron skillet with some of the blended mix Gently place the coated fish into the skillet and then under the grill for 5-6 mins Remove the iron skillet with fish fillets from the grill and place onto a hot plate on low heat. Squeeze a small amount of fresh lime juice over the fish Cover and cook further over a hotplate on low heat for 1-2 minutes. Serve hot over a bed of brown rice with steamed vegetables and enjoy the soulful flavours Cajun Chicken The extraordinary cooking of New Orleans Louisiana has roots over 200 years old. The Cajun people originated in France and went to Nova Scotia in the 1600's. Driven out, they fled to Louisiana. Making use of wild herbs and ingredients in the area, the Cajuns (with the help of Native Indians) came to develop the many unique Cajun dishes we have today. Ingredients (serves 2): 1kg fresh chicken breast 2 tablespoons of Soul Food Kitchen Cajun Spice Mix 1.5 tablespoons of melted butter or margarine 1 tablespoon lime juice Method: Blend your Soul Food Cajun Spice Mix with the melted butter. Pound (flatten) the chicken breast Using a basting brush, generously smothering the chicken breast with the blended mix. Coat an iron skillet with some of the blended mix Place the coated chicken breast into the skillet and then under the grill for 5-6 minutes Remove the iron skillet with chicken from the grill and place onto a hotplate on low heat Squeeze a small amount of fresh lime juice over the chicken Cover and cook for an additional 1-2 minutes. Serve hot over a bed of brown rice with steamed vegetables and enjoy the soulful flavours Matilda Scarfe from Gourmet Africa BOBOTIE You will need: 1 Bottle GOURMET AFRIKA Bobotie Sauce 1 Sachet GOURMET AFRIKA Bobotie Spices 1kg Mince Butter and oil 4 medium onions (chopped coarsely) 2 thick slices bread - soaked in 1 ½ cups milk 3 eggs FRESH bay or lemon leaves Use a heavy-based saucepan and let it get very warm. Add Bobotie Spices with a little oil and stirfry. CAREFUL NOT TO BURN! Add 4 tbsps butter and oil mixed, and when butter has melted, add onions. Saute for 10 minutes, or until onions are soft, but not brown. Remove from heat and add Bobotie Sauce. Add meat and bread (press out all the milk from the bread, and reserve milk). Simmer mixture, covered, for about 20 mins., stirring occasionally to make sure the bread and meat is cooked through. Pour into an oiled baking dish. Beat the reserved milk and the eggs and pour over the meat mixture. Add bay or lemon leaves, pressing them into the mixture Bake at 180degC for 35 minutes or until the egg custard is set. Sliced bananas dipped in lemon juice can be arranged on top and baked the last 10 minutes Serve with rice and Gourmet Afrika Blatjang Chutney CHAR-GRILLED CHICKEN OR PRAWN SALAD WITH HOKKEIN NOODLES You will need: 4 chicken breast fillets GOURMET AFRIKA Sesame, Lime & Ginger Marinade 750g hokkein noodles 6 spring onions, sliced 1 large red capsicum, roasted (important!) 100g snow peas, sliced thinly 1 carrot, julienned 1 med zucchini, sliced thinly punnet cherry tomatoes, halved 3 tbs fresh mint leaves 3 tbs fresh coriander leaves 100g roasted cashew nuts Marinate the chicken fillets in a little Sesame, Lime & Ginger Marinade for at least two hours. In the meantime, prepare the vegetables. Separate the noodles, pour boiling water over them and allow to stand for 5 mins., or until the noodles are soft. Rinse under cold water and drain well. Remove the chicken fillets from the marinade and cook on a lightly oiled chargrill plate until cooked through. Remove from heat and allow to rest for 4-5 mins. Slice thickly at an angle. Place the noodles in a large salad bowl, add the vegetables, chicken and cashews. Toss to combine. Drizzle with Sesame, Lime & Ginger Marinade to taste. Sprinkle with the herbs, and maybe some nasturtium flowers for effect. ** Chicken can be replaced with green prawns, marinated in the same way. ** Marinate Lamb Fillets in Sesame, Lime & Ginger Marinade. Serve on a bed of roasted capsicum, eggplant, Spanish onion, garlic and roma tomatoes. Sprinkle with fresh herbs - basil, coriander or thyme. ** Marinate large green prawns in Sesame, Lime & Ginger Marinade. Cook on the BBQ. Serve tossed through baby rocket leaves with chargrilled zucchini, cherry tomatoes and fresh herbs. AROMATIC LAMB CURRY You will need: 1 kg Lamb Shanks (ask your butcher to cut the shanks into chunks) OR 1kg Minced Meat 3 tbsp olive oil 2-3 tbsp GOURMET AFRIKA Special Malay Curry Mix 2 med onions, chopped 4 cloves garlic, crushed 1 large Granny Smith apple, chopped 1 tbsp finely sliced fresh ginger 6 large fresh tomatoes (or 1 x 400g tin chopped tomatoes) 2 tbsp tomato paste 1 tsp salt 2 tbsp GOURMET AFRIKA Blatjang Chutney (or if you must, a fruity chutney!) 2 tbsp plain flour 250ml beef stock 1 tbsp golden syrup (optional) 100g sultanas 2 lemons, cut in quarters In a large saucepan (preferably cast iron), heat the oil ,add the Curry Mix, onion, garlic, apple and ginger. Stirfry gently over medium heat till fragrant. Add the tomato paste and tomatoes, cook for a few minutes, then add salt. In another saucepan, brown the meat in batches, add to the curry mixture. Sprinkle with the flour, gradually add the stock, and stir in the Blatjang Chutney, golden syrup, sultanas and lemons. Simmer on a low heat, covered, until the meat is tender (or cooked through for mince). Appr. 2 hours for shanks. Stir occasionally. When meat is soft, squeeze out the lemons, remove the skins. Serve with rice, Blatjang chutney, desicated coconut and a tomato salad. ** Baby potatoes and carrots can be added halfway through the cooking time. ** This recipe can also be used with beef, chicken or vegetables only. Stock can be substituted with coconut milk (especially for the vegetarian dish) MARINATED CHICKEN SALAD WITH MANGO CHILLI MAYONNAISE & MACADAMIA NUTS You will need: 2 chicken breast fillets olive oil mixed lettuces 1 mango, peeled and sliced (if not available, nectarines or any firm fruit in season) 1 avocado, peeled and sliced 1 salad onion, thinly sliced fresh chopped herbs (thyme, oregano or coriander) Cut chicken in strips and marinate in GOURMET AFRIKA Mint & Coriander Marinade for at least 1 hour Panfry until nice and brown, and cooked through Place lettuces in a salad bowl, arrange mango, avocado and onion on salad leaves Add chicken strips and sprinkle with chopped macadamia nuts Dress liberally with GOURMET AFRIKA Mango & Chilli Mayonnaise. Top with fresh herbs. Enjoy with fresh, crusty bread. Don't forget the good white wine! ** This recipe is equally delicious with a BBQ chicken, skin removed and meat cut in bite sized pieces. A quick and easy meal for the family or friends! ** Mango & Chilli Mayonnaise is wonderful with BBQ chicken, or on chicken sandwiches. Great as a dipping sauce for seafood. ** Mint & Coriander Marinade is equally good as a marinade for seafood, lamb, tofu or vegetables. Martin Duncan from Freestyle Tout Crème Brulee 4 eggs 1200 ml cream 1 teaspoon vanilla extract ¼ cup caster sugar ¼ packet of Buderim Crystallised ginger chopped finely Plus extra Caster sugar to caramelise the brulees Method Whisk gently eggs, cream, vanilla & ¼ cup of caster sugar together. Strain the mixture into a jug. Then pour into the small ramekins and bake in bain marie* at 120 C for 1-1 1/2 hours Leave to cool Finely chop the Buderim Crystallised ginger and scatter sparingly over the top of the crème brulees. Then sprinkle the brulees with caster sugar. Using a gas blow torch carefully melt the sugar on top, which will caramelise the ginger and sugar to a golden colour. (Be careful not to burn the tops) Serve together with ice cream, jug of cream & biscotti Serving Suggestions: diced mango and ¼ hulled strawberries diced mango and fresh pineapple berry compote bain marie is a dish which is filled ½ way up with water Chocolate Pudding with Chocolate Ginger Topping (6 – 8 serves) 90g butter 90g castor sugar 2 eggs 50g cocoa powder ¾ cup self raising flour Buderim Ginger Chocolate Ginger Method Cream butter and sugar Add eggs Dissolve cocoa powder with hot water and add cocoa mix. Add sifted flour and just combine. Spoon into well greased ramekins and bake at 170C for approximately 30 minutes. Serve with Buderim Ginger Chocolate Ginger topping and ice cream Andrew Strange from Ellmos Restaurant Mango & Ginger Glazed Ham 1 Ham 8 Mangoes 100g Cloves 2 Jars Mango & Ginger Conserve 200g Brown Sugar 1 Ltr Mango Juice 3 tbs. Ginger Infused Honey Remove rind from the ham and cover with slices of mango. Use the cloves to secure the mango in place. In a bowl, place the sugar, mango juice, honey and the conserve & mix together. Place ham on a baking tray & baste with the liquid. Bake in a low oven at 150C for 2 hours basting every 10mins. Pacific Oysters with Lemon Myrtle and Pickled Ginger Serves 4 Ingredients: 2 Doz Oysters 50g Pickled Ginger Vinaigrette- 30 mL White Vinegar 50 mL Lemon Myrtle Olive Oil 50 mL Vegetable Oil Seasoning 10g Sugar Method: Place all vinaigrette ingredients into a jar and shake well. Drizzle a little vinaigrette over each oyster and top with thinly sliced pickled ginger. Creamy Italian Ginger Penna Cotta Ingredients: 140mL Milk 1 Vanilla Beans or essence 750ml Cream 3 ½ sheets Gelatine (Soften in cold water) 140g Icing Sugar 1 Tbs Crushed Ginger Kaffir Lime Syrup Method: Place milk, ginger, vanilla, and 350mL cream in a saucepan and bring to the boil and simmer for 10 mins. Remove from heat, strain and stir in softened gelatine. Whip remaining cream, and icing sugar until firm. When the milk mixture has cooled, fold in the whipped cream. Place into moulds and allow to set in the fridge. When it has set, remove from moulds and serve with kaffir lime syrup Ginger Battered Barramundi Served with Crisp Asian Salad Batter: Salad: Dressing: 30ml Ginger Cordial Mesclin Lettuce 20ml White Vinegar Soda Water Red Onion 100ml Vegetable Oil 1 Tbs Crushed ginger Oyster Mushrooms 2 Tbs Ginger Infused Honey 1 egg Shitaki Mushrooms 1 Lime 300g Flour Enoki Mushrooms Salt & Pepper Salt and Pepper Limes Cherry Tomatoes Capsicum Coriander Method: Place flour in a bowl and make a well in the centre. Add the egg and ginger in the centre and pour in about 60mL of the cordial. Using a whisk, Gradually add the soda water until you get a smooth batter consistency. Season with salt and pepper. Lightly flour the barramundi, then dip into batter and deep fry for 5-6 mins, or until batter is crisp and fish is cooked. For the salad just place sliced onion, chopped mushrooms, sprigs of coriander, cherry tomatoes and mesclin into a bowl and lightly mix. To make the vinegarette, place vinegar, oil and honey into a sealable jar. Squeeze in the juice of the lime and a little zest if you wish. Place lid on tightly and shake vigorously. Lightly dress the salad with the vinegarette, place salad onto a plate and serve the fish on top. PORK & GINGER GYOZA & DIPPING SAUCE SERVES 4 Filling for gyoza: 200 gm COURSE PORK MINCE (PREFERD MINCED COLLAR BUTT) 1 LONG GREEN SHALLOT COURSE CHOPPED 3cm KNOB (FINE GRATED) FRESH GINGER 1 CLOVE GARLIC crush 15GM DRYED WAKAME (soak in water, drain and course chop) 30 ML MIRIN 30 ML SAKE 30ML SOYA SAUCE 10 ML SEASAME OIL FRESH PEPPER & SEA SALT 15 GYOZA PASTRY WRAPERS (AVILLABLE FROM ASAIN STORES) FOR THE SAUCE: 30 ml MIRIN 30 ml SAKE Few drops CHILLI OIL 40 ml RICE WINE VINEGAR 80 ml SOYA SAUCE METHOD: MIX FILLING INGREADEANTS BE CAREFULL NOT TO OVER SALT AS SOYA SAUCE IS WELL SALTED PUT A SMEAR OF WATER ON GYOZA WRAPPER PLACE A LITTLE FILLING IN MIDDLE FOLD & PRESS EDGES STEAM AND FRY TO SERVE FOR THE DIPPING SAUCE MIX TOGETHER ALL INGREDIENTS GINGER MARINATED DUCK BREST, SPICED RED CABBAGE PAKORA & COCONUT RICE SEVRES 4 FOR THE MARINATE 150ML SWEET GINGER SYRUP 30 GM FINE SLICED PICKLED GINGER 20 ML OLIVE OIL 20 ML LIGHT SOYA 40ML DRY VERMOUTH 4 DUCK BREST FOR THE RICE; 1 440ML TIN COCONUT MILK 200GM JASMAINE RICE 1 stick lemon grass FOR THE PAKORA 150GM CHIC PEA FLOUR (BESAN) 100 ml WATER 1 tsp BAKING POWDER 20 GM GARM MASALA 5 TUMERIC 2 HOT CHOPPED CHILLIES SEA SALT 200 GM GERMAN RED CABBAGE METHOD Ginger duck brest Then place duck in marinate without covering skin & steep for 2hrs. Remove from marinate. Sear duck Brest skin side down to crispin the skin turn over and sear remaining side only 1 min remove excess fat add marinate reduce in the pan to sauce For coconut rice; Wash rice in water, brused lemongrass with back of knife & leave whole, Boil coconut milk add lemongrass & rice for 12minor till rice is soft an fluffly remove add serve PAKORA Basic Steps: Mix → Rest → Batter → Fry Beat first set of ingredients well with a whisk to incorporate air and make a fluffy batter. Alternatively, make the batter in a blender. Let rest 30 minutes. Heat oil to 375°. Dip cabbage in batter to coat. Drop in batches into hot oil and deep fry till lightly browned. Drain on paper towels and serve immediately. METHOD Ginger duck breast Then place duck in marinate without covering skin & steep for 2hrs. Remove from marinate. Sear duck Brest skin side down to crispin the skin turn over and sear remaining side only 1 min remove excess fat add marinate reduce in the pan to sauce For coconut rice; Wash rice in water, brused lemongrass with back of knife & leave whole, Boil coconut milk add lemongrass & rice for 12minor till rice is soft an fluffly remove add serve PAKORA Basic Steps: Mix → Rest → Batter → Fry Beat first set of ingredients well with a whisk to incorporate air and make a fluffy batter. Alternatively, make the batter in a blender. Let rest 30 minutes. Heat oil to 375°. Dip cabbage in batter to coat. Drop in batches into hot oil and deep fry till lightly browned. Drain on paper towels and serve immediately. See you next year !! |
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