Ginger and orange pork chops Serves 42 cloves garlic, peeled and crushed
2 pieces Gran Stead’s stem ginger, cut into strips
6 tbsp white wine
2 tbsp white wine vinegar
4 pork chops
3 tbsp Gran Stead’s orange & ginger marmalade
Gran Stead’s ginger wine(Mellow or Fiery)
Pre heat grill. In bowl mix garlic, stem ginger, white wine and vinegar together with seasoning. Score fat of chops so that it will crisp up. Put chops in shallow dish, add half of the sauce and turn chops to coat. (If time allows marinade for 2 hours)
Remove chops from dish and put under grill and cook 6-8 mins each side. Pour remaining sauce into saucepan, add marmalade and ginger drink. Simmer 8-10 mins to thicken.
Transfer chops to warm plates. Scrape juice and sticking bits from grill pan and add to sauce. Pour over chops and serve with potatoes & green beans.
Ginger and Mango sorbet Serves 4-6Half a bottle of Gran Stead’s Ginger wine (Mellow or Fiery)
3 fl oz water
2 oz granulated sugar
2 large mangoes (peeled & sliced)
Fresh mint to garnish
In a saucepan add the sugar, ginger drink and water, stir on a low heat until dissolved. Once dissolved bring the mixture to a rapid boil and then turn down heat and simmer for 4-5 mins, then remove from the heat and allow to completely cool.
Now add the mangoes to the mixture and blend with a food processor or stick blender until you have a smooth texture. Leave in fridge to rest for 1hr.
Remove the mixture and pour into a plastic covered bowl and place in the freezer until almost firm. Take out of the freezer and scrape down and mash with a fork or mix again with the processor or stick blender. Return to freezer for approximately 3 hours until firm.
Serve this sorbet in scoops in chilled desert glasses, garnish with a sprig of fresh mint.
Raspberries Royale Serves 41 lb (450 g) raspberries
Gran Stead’s ginger wine (Mellow or Fiery)
a little sugar
Cover raspberries with ginger wine. Sprinkle in a little sugar if desired. Chill for 2 hours.
Pears with Ginger Sauce Serves 415 oz (425 g) tin pears
1 tbsp. flour
3 oz (75 g) fine breadcrumbs
3 tbsp preserved ginger
2 tbsp margarine
3 tbsp preserved ginger syrup
1 tbsp butter
Drain syrup from pears and reserve. Roll fruit in breadcrumbs and place on baking sheet. Dot with margarine. Bake at 375 F (190 C) Gas Mark 5, until crumbs are browned, about 10 minutes. Meanwhile, make sauce. Melt butter in saucepan. Stir in flour and syrup from pears. Stir until boiling, add chopped ginger and its syrup. Serve pears in hot dish accompanied by sauce in a hot sauceboat.
Grilled Peaches Serves 4
4 halved peaches
2 oz (50 g) brown sugar
½ teasp cinnamon
4 tbsp Gran Stead’s ginger wine (Mellow or Fiery)
Fill stone cavity of peaches with brown sugar and pinch of cinnamon each, pour ginger wine over peaches and set under grill for 10 minutes.
Place on hot dish, serve with cream if desired.
Ginger Fruit Oriental Serves 61 lb (450 g) tin sliced peaches
10 fl oz (300 ml) orange juice
2 tsp crystallized ginger
Combine peaches, orange juice and ginger, finely chopped. Chill several hours to blend flavours. Peel bananas and run fork down sides to flute. Slice on angle. Add to peach mixture. Heap in serving dishes.
Boiled Cake with Gran Stead’s Ginger1 cup Currants
1 cup Sultanas
1 cup Demerara sugar
1 cup Gran Stead’s Ginger Wine (Mellow or Fiery)
2 cups Self raising flour
1 level teaspoon bicarbonate of soda
1 level teaspoon mixed spice
4oz margarine or butter
Place currants, sultanas, sugar, margarine and Gran Stead’s Ginger into saucepan. Add spice and bicarbonate of soda and boil for 5 mins.
Leave to cool a little.
Add egg and flour, mix well.
Bake in greased 7” tin at 325°F 170°C Gas Mk.3 for approx 1¼hrs.
Leave to cool before turning out.
Dried Fruit Salad with Gran Stead’s GingerSoak fruit salad overnight in Gran Stead’s ginger wine (Mellow or Fiery). When re-hydrated simmer gently until tender. Serve with natural yogurt.
Whisky Mac Torte by Andrew Nutter from Great Food Live Serves 6Ginger and whisky marry well in Andrew Nutter's impressive and scrumptious dessert
Level of difficulty: Intermediate
Preparation Time: 40 minutes
You will need:
Scales, Cutting Boards, Cook's Knife,
200 g raisins
Gran Stead’s Ginger Wine (Mellow or Fiery)
125 ml whisky
1 plain sponge cake cut into six, 3cm round discs, about 0.5cm thick
150 ml milk
1 vanilla pod slit
3 egg yolks
110 g caster sugar
2 gelatine leaves soaked in a little cold water
200 ml whipping cream whipped
For the ginger jelly
100 ml ginger wine
1 gelatine leaf soaked
1. Marinate the raisins in the ginger wine and 100ml of the whisky, and leave overnight.
2. Take 6, 3cm round metal rings and place a disc of vanilla sponge in the bottom of each ring. Drizzle with some of the wine and whisky from the steeped raisins.
3. Heat the milk, remaining whisky and vanilla pod together in a pan until just simmering.
4. Whisk the egg yolks and caster sugar together in a heatproof bowl until frothy.
5. Gradually pour the hot milk into the whisked eggs, whisking as you do so.
6. Place the bowl over a pan of simmering water. Continue whisking until the mixture becomes very fluffy and coats the back of a spoon.
7. Remove from direct heat, add the soaked gelatine and leave to cool, whisking at 5-minute intervals. Discard the vanilla pod.
8. Once cooled, fold in the whipped cream. Spoon the mixture into the cake-lined rings. Cover and chill for 2 hours.
9. To make the ginger jelly, warm the ginger wine in a pan over a low heat, add the gelatine, mixing thoroughly until dissolved and then leave to cool.
11. Pour a thin layer of the cooled jelly over the chilled whisky mousses and leave to set in the refrigerator.
12. When ready to serve, un-mould the tortes from the ring. Arrange on serving plates decorate thin biscuits (tuiles) and marinated raisins, and serve with chocolate sauce.