GINGER SAUCE RECIPE - FOOD.COM
I LOVE anything with ginger in it (it's most definitely my favorite spice). My boyfriend and I made this as a dipping sauce for a fondue night we had because I am lactose intolerant and needed something to go with the meatballs we had made. Fantastic--probably would make a great marinade as well.
Total Time 12 minutes
Prep Time 2 minutes
Cook Time 10 minutes
Yield 20 serving(s)
Number Of Ingredients 5
Steps:
- In a small bowl, combine soy sauce, vinegar, and ginger and set aside.
- In a saucepan, melt brown sugar on high, stirring rapidly (do not burn!).
- Add the soy sauce mix and bring to a boil.
- Remove from heat and pour into a serving dish and garnish with the scallions.
Nutrition Facts : Calories 9.7, FatContent 0, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 213.3, CarbohydrateContent 2.1, FiberContent 0.1, SugarContent 1.5, ProteinContent 0.4
RICK STEIN'S MEATBALLS IN A SPICY TOMATO SAUCE RECIPE ...
This recipe came from a stall in Prades market where they were cooking boles meatballs in a huge paella pan. They were fabulous – beef and pork meatballs flavoured with cinnamon and piment d’Espelette in an exquisite tomato sauce with green olives, haricot beans and bacon. I thought there might be too much meat in the dish, but not at all.
Provided by Rick Stein
Prep Time 30 minutes
Cook Time 2 hours
Yield Serves 4–6
Number Of Ingredients 21
Steps:
- To make the meatballs, mix the beef, pork, egg, garlic, parsley, cinnamon, piment d’Espelette and 2 tablespoons of flour in a large bowl. Season with salt and pepper and mix well. Using your hands, shape the mixture into golf ball-sized spheres, adding another tablespoon of flour if the mixture feels too wet to form into balls. Roll the balls in flour to lightly cover. Heat the oil in a large, preferably shallow, flameproof casserole dish and brown the meatballs all over. Remove from the dish and set aside.
- For the sauce, heat the oil in the same casserole dish and fry the onion and lardons until the onions are softened. Add the piment d’Espelette and cinnamon and cook for a minute, then add the tomatoes, tomato purée and 250ml/9fl oz water. Season with salt and pepper and bring to the boil. Turn the heat down, cover the pan and simmer for 15 minutes. Add the olives, beans and meatballs, together with any juices they have released.
- Cover the dish and cook over a low heat for 30 minutes, then remove the lid and simmer for 10–15 minutes. Check a couple of times during cooking and add a little more water if the sauce looks too thick. Serve as a tapas dish or as a main dish with rice.
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Category Dinner, Main course, Supper
Cuisine British
Calories 173 calories per serving
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