GINGER PANCAKES RECIPES
GINGER SYRUP RECIPE | EPICURIOUS
Consider making extra of this spicy syrup—it's delicious stirred into tea, added to smoothies, or drizzled over ice cream.
Provided by Susan Feniger
Total Time 40 min
Cook Time 10 min
Yield Makes about 1 cup
Number Of Ingredients 3
Steps:
- Bring ginger, sugar, and water to a simmer in a small heavy saucepan over medium-low heat, stirring until sugar has dissolved, then gently simmer, uncovered, 30 minutes. Strain through a sieve and reserve ginger for another use (see cooks' note, below), then cool to room temperature.
GINGER-LIME CHICKEN RECIPE - NYT COOKING
Though this may look like regular old chicken, don’t be fooled: It’s buzzing with the bright flavors of ginger and lime. Mayonnaise is the secret ingredient in this recipe, which is a trick J. Kenji López-Alt has written about. When slathered on boneless chicken and cooked, the beloved condiment carries flavor, sticks to the meat well, encourages browning and prevents the pieces of lime zest and ginger — or whatever seasonings you choose — from burning. Try this technique first with ginger and lime zest, then experiment with grated garlic, jalapeño, lemon, Parmesan and whatever else you can imagine. Serve with a pile of white rice and a fresh green salad topped with thinly sliced avocado.
Provided by Ali Slagle
Total Time 15 minutes
Yield 4 servings
Number Of Ingredients 5
Steps:
- Pat the chicken dry and season all over with 1 1/2 teaspoons salt. In a medium bowl, stir together the mayonnaise, lime zest and ginger; season with salt and pepper. Add the chicken to the mayonnaise mixture and stir to coat. (The chicken can sit in the marinade for up to 8 hours in the fridge. Let come to room temperature before cooking.)
- To grill: Heat a grill to medium-high. Grill the chicken over direct heat until cooked through and juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts, turning as necessary to avoid burning.
- To cook in a skillet: Heat a large skillet over medium-high. Cook the chicken until juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts.
- Serve chicken with lime wedges, for squeezing on top.
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OAT PANCAKES WITH RASPBERRIES AND HONEY RECIPE - BBC FOOD
These gluten-free oat pancakes are perfect sweet or savoury.
Here, I’ve made a honey and raspberry syrup. The mixture of the soft, oaty pancakes, the honey and the raspberries has a decidedly Scottish flavour.
From bbc.co.uk
Reviews 4.6
From bbc.co.uk
Reviews 4.6
- Serve immediately – the oats carry on drinking up liquid, and the pancakes will dry on standing – with the warm raspberry honey poured on top.
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TURKEY SALAD | TURKEY RECIPES | JAMIE OLIVER RECIPES
A brilliant way to use leftover turkey after Christmas – beats turkey sarnies any day of the week!
From jamieoliver.com
Total Time 35 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 321 calories per serving
From jamieoliver.com
Total Time 35 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 321 calories per serving
- Shred the brown turkey meat into thin strips using your fingers and put it into a dry pan over a medium heat.
- Add the cashew nuts, dried cranberries and Chinese five-spice, give it all a good stir, then let it toast away while you get on with your salad, shaking the pan occasionally to stop it from catching.
- Pick the mint and most of the coriander leaves into a bowl, then add the salad leaves and toss together.
- For the dressing, peel, finely grate and add the onion to a small bowl.
- Squeeze in the clementine and lime juice, then halve the pomegranate and squeeze half through your fingers to catch any seeds. Pour in three times as much extra virgin olive oil.
- Add the soy sauce and sesame oil. Peel and coarsely grate the ginger, then squeeze all the juice into the bowl, discarding the pulp.
- Give the dressing a good stir, and have a taste – if you want a little more salt, add a splash more soy. If you want more acid, add another squeeze of lime juice.
- Drizzle over enough dressing to coat the salad leaves, then use your hands to toss and dress them. Deseed and finely chop the chilli.
- Drizzle the honey into the pan with the turkey meat and stir through until coated. Turn the heat up to full whack for the last few seconds to really crisp up the meat mixture.
- At this point, make sure your guests are all at the table and ready to eat so you can serve the salad as soon as the hot meat hits the salad leaves. Toss half of the pan-fried ingredients through the salad leaves and transfer to a serving platter.
- Spoon the remaining nuts, cranberries and crispy meat over the top of the salad and add another drizzle of dressing.
- Hold the remaining pomegranate half over the salad and gently smack it with a wooden spoon so that the seeds tumble out over the salad.
- Garnish with a nice sprinkling of fresh red chilli, and the remaining coriander leaves and serve right away.
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