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Gran Stead's Ginger : Drink and Food Recipes |
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If you have any favorite drink or food recipes using Gran Stead’s Ginger that you'd like to share, email it to us! enquiries@gransteadsginger.co.ukClick here for Summer Drinks - Winter Drinks - Food RecipesSummer DrinksIn the Summer Gran Stead’s Ginger is lovely drunk by itself or on ice, it can also be mixed with:- Apple juice, Orange juice, Cranberry juice, Lemonade, Lemonade & Lime, Sparkling Water, Soda Water or Cider Ratios 50/50 but can be varied to suit personal preference; all can be served on ice. Champagne Ginger1 Pack Gran Stead’s stem ginger Drop one or two pieces of stem ginger into a champagne glass, now pour in some finest champagne (or sparkling wine), served chilled with a cocktail cherry to garnish. Summer Time Special50ml Gran Stead’s Ginger Moscow Mule50ml vodka Ginger Fizzer with Lemon & Lime½ large bottle Gran Stead’s Ginger Mix all the ingredients well in a jug, add plenty of crushed ice and garnish with lemon and lime peel. Winter DrinksIn the Winter try gently warming Gran Stead's (either gently in a saucepan, in the micro wave oven or even by adding a dash of boiling water) For a longer winter warmer try heating 1 part Gran Stead’s Ginger with either 3 parts apple juice or 3 parts orange juice. Again, ratios can be varied to suit personal preference. Winter Special100ml Gran Stead’s Ginger Dark & Stormy, with a touch of orange50ml dark rum Gran Stead’s Ginger and spiced mulled wine½ large bottle of Gran Stead’s Ginger Bring all the mixture to the boil and then simmer for 6-10 minutes, allowing the spices to infuse. Serve warm. Food RecipesIf you have a favorite drinks mix using Gran Stead’s Ginger that you want to share, email it to enquiries@gransteadsginger.co.uk Ginger and orange pork chops Serves 42 cloves garlic, peeled and crushed 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 Mangoes sorbet Serves 4-6½ bottle of Gran Stead’s Ginger drink 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. Ginger in Syrup2 x 200g Gran Stead’s stem ginger Wash jars and lids and place in moderate oven. Place the stem ginger into a saucepan and cover with ginger drink. Bring to a simmer for 15 mins. Divide the ginger between the hot jars and top up with the hot syrup and seal. Leave cool. Raspberries Royale Serves 41 lb (450 g) raspberries 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 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 44 halved peaches 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. Ginger Fruit Oriental Serves 4-61 lb (450 g) tin sliced peaches 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 Place currants, sultanas, sugar, margarine and Gran
Stead’s Ginger into saucepan. Add spice and bicarbonate of soda and boil
for 5 mins. Dried Fruit Salad with Gran Stead’s GingerSoak fruit salad overnight in Gran Stead’s Ginger.
When re-hydrated simmer gently until tender. 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 You will need: Main For the ginger jelly Method |
