Ginger has a long history of use in traditional medicine to help digestion, reduce nausea and help fight the common cold, to name a few. It can also help to relieve arthritic pain and menstrual cramps.
Makes 1 cup
In a small saucepan, bring 250ml water to a boil. Add ¼ tsp turmeric and ¼ ground ginger. Reduce the heat and simmer gently for 10 minutes. Strain the tea into a cup and add milk and/or honey to taste.
Ginger and honey chicken
Preheat the oven to 180˚C/160˚C fan/gas mark 4. Place 4 chicken fillets into a baking dish. In a measuring jug, combine 2 tbsp honey, 1½tbsp Dijon mustard, 4 tbsp water, 3 tsp ground ginger, 3 crushed garlic cloves and a pinch of cayenne pepper. Stir to combine well, then pour over the chicken fillets, turning them to coat completely. Season with salt and black pepper, then bake in the oven for 45-55 minutes. Serve with some of the cooking sauce drizzled over the top.
Soft carrot cake cookies
Makes 2 dozen
Preheat the oven to 180˚C/160˚C fan/gas mark 4 and grease a large baking tray with oil or butter. In a large bowl, mix together 100g brown sugar, 100g granulated sugar, 120ml vegetable oil, 120g apple sauce, 2 eggs and 1 tsp vanilla extract. In a separate bowl, stir together 125g plain flour, 120g wholemeal flour, 1 tsp bicarbonate of soda, 1 tsp baking powder, ¼ tsp ground ginger, ½ tsp ground cinnamon, ¼ tsp ground nutmeg, 300g oats and a pinch of salt. Stir the dry ingredients into the wet mixture. Stir in 120g raisins and 3 grated carrots. Drop the batter using a tablespoon onto the prepared baking tray, leaving 5cm between each. Bake for 12-15 minutes until golden brown.
Makes about 20 servings
Preheat the oven to 130˚C/110˚C fan/gas mark ½. In a small bowl, mix 50g brown sugar, 2 tsp ground ginger, 2 tsp ground cinnamon and 2 tsp paprika. In a large bowl, combine 140g whole unsalted almonds, 150g oats, 130g pecans, 130g pumpkin seeds and 130g pistachios. In a cup, combine 3 tbsp apple juice and 1 tbsp honey. Microwave on high until the honey has melted. Drizzle this mixture over the nuts and toss until evenly coated. Sprinkle with the spice mixture, tossing to coat well. Spread evenly on two large baking trays. Bake for 30 minutes, stirring halfway through. Cool completely, then stir through 120g raisins. Store in an airtight container.
Ginger chicken fried rice
Heat 1 tsp oil in a large pan and cook 1 deseeded, chopped red pepper, 1 peeled, sliced carrot and ½ a chopped onion for 3-4 minutes until just tender. Add 1 crushed garlic clove and cook for 30 seconds longer. Stir in 250g cold, cooked rice, 200g shredded cooked chicken, 2 tbsp soy sauce and ½ tsp ground ginger. Make a space in the centre of the pan and add 1 beaten egg. Scramble into the rice and serve warm.
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