Great with a strong cheese, add to any sandwich, rub into salmon or pork shop before cooking, stir into cooked veg. as a side dish, add to mayonnaise as a dressing or potato salad.
Chicory & crab salad with spicy ginger dressing
450g [1lb] Fresh white crab meat [supermarket fish counter]
2 Chicory Bulbs
15ml [1 tbsp] Vegetable oil
2 tbsp Coriander, chopped.
1 red chilli, seeds removed and chopped finely.
4 teaspoons of Ginger Pachidi
Juice of ½ lemon or lime
Pick over crab meat, discarding any small pieces of cartilage.
Then place in a large bowl.
Add the oil, coriander, chilli, Ginger Pachadi, lime juice and salt to taste. Toss gently to mix.
Separate out the chicory leaves and arrange on a large white plate.
Spoon the crab salad on to each leaf, serve garnished with coriander.
Spiced Minced Lamb Curry (Serves 4)
250g pack minced lamb
3 tbsp Ginger Pachadi
250g frozen peas
1 medium diced onion
1 tin chopped tomatoes
2 tbsp fresh chopped coriander
1/2 tbsp vegetable oil
Heat the oil in a saucepan. When it is hot, add the onions and fry until brown. Add the mince and brown for about 10 to 15 minutes. Add the tomatoes and simmer for about 10 to 12 minutes.
Add the Ginger Pachadi and cook for another 10 to 15 minutes. Add the frozen peas.
When cooked, add the coriander and serve with naan bread and plain yogurt.
Butternut Squash Soup With Spiced Ginger Cream
1 kg [2lb] Squash
140g Whipping Cream
4 teaspoons of Ginger Pachadi
Small croutons[white bread fried in butter]
Remove peel, seeds and woolliest fibres from the squash.
Then cut into cubes.
Put into pan with just enough water to cover, bring to boil and cook till tender.
Drain and liquidise. Dilute with milk to the consistency you like.
To make the Ginger cream – Whip the cream until it forms soft peaks. Gently fold in the Ginger Pachadi.
Reheat soup gently and pour into soup bowls.
Add a spoonful of the ginger cream and garnish with chives and croutons.
Serve the rest of the Ginger cream separately.
Pork Curry (Serves 4)
2 pork steaks cut into large chunks
2 tbsp Ginger Pachadi
1 tin coconut milk
Heat the coconut milk gently, add the
Ginger Pachadi and mix well. Add the pork and cook until the meat is well done.
Serve with pilau rice.