Peel the garlic clove and press it together with some salt. Mix the ginger, soy sauce, oil and vinegar to a smooth paste. Season the eggs and paprika cubes with salt and sugar and place somewhere cold for half an hour. Drain the bamboo shoots and cut into strips, not too thin, cut the celeriac and gherkin also into strips mix all the ingredients together with the vinegar oil sauce and sprinkle the dill and tarragon over the top leave to cool before serving.
Peel and core the apples, and cut into thin slices. Cook the apple slices with the ginger gently in a cup of water. Puree the mixture after cooking. Re-heat the sauce, add the soy sauce, the sugar, and the vinegar to taste. I serve this with roast pork, but it also goes well with BBQ pork or roast / BBQ lamb.
5 tomatoes, pealed, stoned and cut into small cubes
1 glass of dry red wine (I use Cotè du Rhón.)
freshly ground black pepper
2 tablespoons of plain flour
1/4 litre of beef stock
a pinch of sugar
Braze the onions, garlic and paprika peppers in the butter, then add the chili, tomatoes, ginger, red wine. Season with salt and pepper. Cook thoroughly, stirring regularly. Mix the flour and the cold beef stock and add to the chili mixture, cover and simmer for 10 minutes.
Press the mixture through a sieve, re-heat add the sugar and season with salt. Goes well with BBQ pork chops, but try it with other meats -- you will be surprised.