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December 2000 Issue
Ginger -- Zingiber officinale
by Rossana S. Tarantini
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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.

 

Ginger Chutney

  • 125g fresh ginger, finely grated
  • 500g onions, finely cubed
  • 750g apples, finely chopped
  • 1/4 litre wine vinegar
  • 275g sugar
  • 1/2 teaspoon salt
Cook all the ingredients in a wide pot for about 30- 40 minutes, stirring continuously. Fill the hot mixture into glass jars, screw the lid on and leave to cool. Store in a cool place for a week before using.
 

 

Apple-Peach Chutney

  • 500g apples, finely cubed
  • 500g peaches, skinned, stoned and finely cubed
  • 200g raisins, washed and drained
  • 1/2 litre water
  • 1/4 litre vinegar
  • 1/2 teaspoon salt
  • 3 teaspoons ground cinnamon
  • 3 teaspoons ground ginger
  • 6 cloves
  • a pinch of cayenne pepper
Sprinkle the apple cubes with some vinegar, this stops them changing colour. Cook the raisins with the water, vinegar and seasoning to a puree, add the apples and peaches and simmer very gently for 6 minutes, do not boil. Fill in glass jars and screw the lids on tight, store in a cool place for at least 14 days before using.
 

 

Ginger-Olive Oil Marinade

  • 5 tablespoons of olive oil
  • 2 tablespoons fresh ginger, finely chopped
  • 3 tablespoons grated lemon peal
  • 5 pressed garlic cloves
Mix all the ingredients together, place your meat in the marinade and leave for 3 hours. I use this one for pork, lamb, or fish but mostly for fish.
 

 

Red Wine Steak Marinade

  • 4 tablespoons olive oil
  • 1 glass of a dry red wine (I use Bardollino for this one.)
  • 2 tablespoons tarragon vinegar
  • 1 pressed lemon, just the juice
  • 1 small onion, very finely chopped
  • 2 pressed garlic cloves
  • 1/2 teaspoon dried ginger
  • 1 teaspoon really hot mustard
  • 1 dried bay leaf, rubbed
Mix all the ingredients, leave to cool in the fridge for 1/2 an hour, massage it into the steaks and leave to marinade over night. I think you will enjoy your steaks this way, especially if you like them rare as I do.
 

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