Food
World Of Flavours: 15 Ways With Ginger
Slide Nr 1The sweet and spicy swirl of ginger is not only a favourite autumn flavour, it appears around the world in signature dishes all year round. While generally known as a root itself, ginger is actually a rhizome, the underground stem of a flowering plant. It first emerged in Southeast Asia and later spread throughout the Mediterranean, primarily as a digestive aid and a decongestant cure-all – that is, until the proliferation of Ayurvedic medicine in Indian gastronomy took ginger from the healer’s toolkit to the chef’s table, where it conquered world cuisine both savoury and sweet. Read on for some old classics and new ways to make ginger the star of your meal.
0/15
Food
World Of Flavours: 15 Ways With Ginger.
Slide Nr 3Ginger Snap Cookies – Believe it or not, ginger snaps aren’t always snappy. The popular autumnal treat made with ginger, clove, nutmeg, cinnamon and sometimes black pepper also comes in a softer version that is sometimes referred to as a molasses cookie. The flavour profile is virtually identical, so it depends on what you’re in the mood for texture-wise. This recipe is made with molasses and dried ground ginger, and is super chewy, rich and spicy. A great dipping option for tea, coffee or a tall glass of milk. For an ultra thin and crispy snap, try this recipe.
2/15
Food
World Of Flavours: 15 Ways With Ginger.
Slide Nr 4Soy Ginger Salmon – Ginger and salmon appear together frequently, and it’s not hard to see why: the bright peppery quality of ginger, as well as its suggestion of sweetness, is a delightful balance for salty fatty salmon. This recipe is Japanese-inspired and uses soy sauce, green onions and roasted sesame seeds for garnish. It’s simple to make, but makes a great impression.
3/15
Food
World Of Flavours: 15 Ways With Ginger.
Slide Nr 6Chicken Satay – A staple of Thai, Malaysian and Javanese cuisine, the skewered chicken satay is a beloved dish that brings together the nuttiness of peanuts with sweet and spicy flavours. Naturally, ginger is at the heart of the recipe. The peanut dipping sauce is dangerously addictive. For peanut allergy sufferers, try this version of the sauce, which uses tamari and vegan butter for that earthy umami element.
5/15
Food
World Of Flavours: 15 Ways With Ginger.
Slide Nr 7Chinese Ginger Chicken – Ginger is a mainstay of Chinese cuisine. From the fiery and sweet kung pao seasoning to the crisp and seasoned skin of Peking duck, it’s a constant flavour – and as always, plays on the sweet, spicy and earthy combo for complexity. This recipe is a Chinese-inspired stir-fry made with bell peppers and snow peas. In the mood for broccoli or string beans instead? The beauty of a stir-fry is that you can absolutely mix it up.
6/15
Food
World Of Flavours: 15 Ways With Ginger.
Slide Nr 8Ginger Carrot Soup – Ginger makes this otherwise very simple vegan soup sing. The creamy texture comes from pan-roasting the carrots and onions until they’re velvety and soft. The vegan recipe calls for a drizzle of cashew cream on top, alongside roasted pumpkin seeds for texture, and diced parsley for a pop of freshness.
7/15
Food
World Of Flavours: 15 Ways With Ginger.
Slide Nr 10Indian-Style Ginger Potatoes – Ginger definitely brings the heat, but it works just as well in cosy comfort foods, like this ginger potato recipe made with classic curry spices such as coriander, turmeric and mustard seed, and stewed with onion and red pepper. Top it with a cheese of your choice, serve with some buttery garlic naan, or keep it vegan with a side of rice or lentils.
9/15
Food
World Of Flavours: 15 Ways With Ginger.
Slide Nr 11Chicken Lettuce Wraps – An appetiser made famous by the popular pan-Asian bistro PF Chang’s, and currently beloved by the low-carb set, chicken lettuce wraps are a great way to satisfy a sweet and savoury craving while also getting in your greens. The dish takes inspiration from the Thai-Indonesian-Javanese satay seasoning (see previous) with its blend of garlic, peanuts and sweet spices. You simply marinate the chicken and then grill or broil it, finely chop, then toss with ginger, scallions and peanuts for a satisfying crunchy and earthy flavour. Spoon it into full lettuce leaves, and eat it like a taco.
10/15
Food
World Of Flavours: 15 Ways With Ginger.
Slide Nr 12Scallop Ceviche – A South American staple with roots in Peru and Ecuador, ceviche has spread throughout the continent and the Caribbean, evolving along the way to incorporate local and experimental ingredients. A quintessential ceviche starts with raw fish or crustacean that is marinated in citrus and topped with anything from diced hot peppers and marinated onions, to aromatic herbs like cilantro to add texture and dynamism. Variations are infinite. Ginger brings a crunchy pop and a bit of spice to this recipe, which uses scallops and also incorporates pineapple for an extra tropical twist.
11/15
Food
World Of Flavours: 15 Ways With Ginger.
Slide Nr 13Candied Ginger – Also known as crystallised ginger, candied ginger is a tasty snack on its own as well as a key ingredient for the beloved British ginger stem biscuits, dipped in dark chocolate and baked with chunks of candied ginger. Once you’ve mastered your own ginger candy, dice them up into any recipe for a flash of flavour. You’ve got plenty of time to experiment, as this recipe stays fresh for up to three months.
12/15
Food
World Of Flavours: 15 Ways With Ginger.
Slide Nr 15Coconut Ginger Curry With Vegetables and Halibut – A ginger recipe round-up wouldn’t be complete without a curry. The warmth and spice of ginger is a cornerstone ingredient in many traditional spice blends. Experienced curry cooks know that the process isn’t quick or simple, but that’s no reason not to give it a try. A lot of recipes begin with slow-roasting the spices to draw out their flavour. This one simmers them in coconut milk for a similar effect.
14/15
Sorry, the comment form is closed at this time.