Tag: ginger

Appetizers · Asian flavors · Do-ahead

Thai Garlic Bread

Belinda

And now for something completely different!  Thanks to Daniel Green (UK) for this recipe

 

Screen shot 2014-07-23 at 4.50.58 PM

Serves 4 – 6

3 garlic cloves, chopped
3 stalks lemongrass, inner tender white pale only, roughly chopped
1 tsp grated fresh ginger root
1 fresh red chilli, deseeded and chopped
1 tbsp olive oil
1 tbsp sesame oil
juice of 1 lime
good handful of fresh cilantro (coriander for the Brits) stems removed, leaves roughly chopped
1 ciabatta or baguette
I don’t think you need any salt in this, but you might want to taste the mixture and see.

1/  Preheat the grill

2/ Using a pestle and mortar, grind all the ingredients, except the bread, to a chunky paste

3/ Slice the bread horizontally in half, all the way through

4/ Spread the spice mixture evenly over the two pieces of bread

5/ Place under the preheated hot grill for 1 minute until heated through

Asian flavors · Fish · Gluten Free · Soup · Whole30 compliant

Steamed mussels with lemongrass, thai basil, chilies and coconut

Belinda

This is divine and exotic!

Adapted from “Asian Flavors of Jean-Georges”


INGREDIENTS:

1 lb mussels (washed and bearded)

6 stems of Thai basil leaves (use only the leaves)

1 clove garlic (minced)

1 clove shallot (minced)

3 bird’s eye chilies (finely chopped)

1 1/2 tablespoons cooking oil
FOR THE BROTH:
 3 cups coconut milk
1/2 inch galangal/ginger (lightly pounded)

1 lemongrass stalk (trimmed, smashed, and chopped)

3 bird’s eye chilies (smashed)

1/2 teaspoon grated fresh lemon zest

1 tablespoon lemon juice

Salt to taste
METHOD:
Bring the coconut milk, galangal/ginger, lemongrass, and smashed bird’s eyes chilies to boil over high heat. 
Add the lemon zest and simmer for 10 minutes. Add the lemon juice and salt to taste. 
Remove from the stove, strain the broth and set aside. Discard the aromatics.
Heat up the cooking oil in a wok or deep saucepan that can later be covered.
Add the minced garlic and shallots and cook until lightly browned. 
 
Stir-in the chopped bird’s eye chilies, then add the mussels and the broth. 
 
Add the basil leaves, cover and cook until all mussels are open. 
 
Add salt to taste, dish out and serve hot with steamed rice.
Appetizer Vegetarian · Appetizers · Asian flavors · Do-ahead · Gluten Free

Marinated goat cheese with ginger, basil, garlic and orange zest

Belinda2 Comments

Here is a spectacular appetizer  I have done countless times and always to a “wow” when people first try it. It’s simple but really raises the bar.


Serves 6 to 10.

Serve at room temperature with crackers or can be served in Belgium endive cups. Also great with crusty bread as the oil marinade is wonderful to mop up.

1 (12 oz approx) log soft goat cheese, or 3 smaller logs, chilled. (I bought regular plain supermarket goat cheese, 11oz log size)
¾ cup extra virgin olive oil
1 tbsp whole peppercorns, preferably a mixture of white, pink and black
1 tsp whole allspice berries
2 cloves garlic, finely minced (I used the garlic crusher)
2 tbsp finely minced fresh ginger (I grated the ginger)
1/3 cup slivered fresh basil
1 full tsp grated orange zest
(crackers or Belgium endive)

Using a thin-bladed vegetable knife, cut the goat cheese into  ½ inch slices. (Dip the blade into hot tap water after each cut or the slices with split)
Arrange the slices in a pretty, heat -resistant dish that you can serve.
In a small saucepan combine the olive oil, peppercorns and allspice berries.
In a small bowl combine the garlic, ginger, basil and orange zest.
Place the saucepan over medium high heat and cook until the peppercorns begin to pop, about 2-3 minutes.
Remove the pan from the heat and immediately stir in the garlic mixture. Stand back a bit as you do this as it really bubbles up!!
After 5 seconds of stirring, pour the hot olive oil mixture over the goat cheese evenly, covering all the slices with the mixture well.
Marinate in the refrigerator for at least 3 hours, covered with plastic wrap.
(This recipe can be completed to this point up to 1 week before serving!)