You are here: Seasoned Cooking » All Issues » December 2000 Issue » This Article » Page 3
December 2000 Issue
Ginger -- Zingiber officinale
by Rossana S. Tarantini
Table of Contents | Single-page view

Related Sites

This new e-commerce destination may just be the hottest site on Web today. offers a wide selection of fiery sauces, salsas, sprea...

Mike bistro

An Online Bistro several pages devoted to good food & drink. With a game room just for fun.

MinuteMeals provides 20-minute recipes for delicious, nutritious, home-prepared meals. Every recipe includes a full shopping list and instructi...

The Recipe Box

The Recipe Box offers family and community recipe favorites from around the USA, including recipe contest winner, recipe exchange board and more!

Enjoy Cooking and Wine Tour in Tuscany, Feature...

. Whether you are interested in cooking classes, cooking courses, wine tour, a gourmet tour of Tuscany, or stay in Luxurious Tuscany Villa, go on e...
Note: Please feel free to use the Measurement Conversions tool to convert any unfamiliar units in the recipes to those you are more comfortable using.


Bamboo Shoot Salad

  • 1 garlic clove
  • Salt
  • 1/3 teaspoon ground ginger
  • 2 tablespoons dark soy sauce
  • 2 tablespoons of white vinegar
  • 2 tablespoons olive oil
  • 2 hard boiled eggs, finely diced
  • 1 red paprika pepper, finely diced
  • 1/2 cooked celeriac root
  • a pinch of sugar
  • 1 small pickled gherkin
  • 250g bamboo shoots (I use tinned shoots.)
  • 1 1/2 tablespoons fresh tarragon, finely chopped
  • 1 1/2 tablespoons of fresh dill, finely chopped
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.


Ginger Rice Salad

For the salad:
  • 125g boiled long grain wild rice
  • 250g cooked garden peas
  • 250g tomatoes, peeled, seeded and cut into 8 wedges
  • 1 red paprika pepper, cut into thin strips
  • 200g boiled ham, cut into thin strips
For the marinade:
  • 3 tablespoons extra virgin olive oil
  • Salt
  • freshly ground black pepper
  • 1 teaspoon sugar
  • 1/3 teaspoon ground ginger
  • 2 tablespoons fresh parsley, finely chopped
Mix all the salad ingredients together then mix the marinade. Carefully fold the marinade into the salad and leave for about 1 1/2 hours, sprinkle with the parsley before serving.


Ginger-Apple Sauce

  • 3 large apples
  • 2 tablespoons fresh ginger, finely chopped
  • 1 tablespoon dark soy sauce
  • 2 teaspoons sugar
  • 1/2 - 1 tablespoon wine vinegar
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.


Hot Spicy Barbeque Sauce

  • 3 medium sized onions, finely chopped
  • 2 cloves of garlic, pressed
  • 2 paprika peppers, 1 red, 1 green, finely chopped
  • 50g butter
  • 1 1/2 tablespoons freshly ground dried chilies
  • 1/2 teaspoon of ground ginger
  • 5 tomatoes, pealed, stoned and cut into small cubes
  • 1 glass of dry red wine (I use Cotè du Rhón.)
  • salt
  • 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.


Previous Page Next Page

Comments Disabled

Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.