Best Ginger Nuts Recipes

CHINESE PINEAPPLE CHICKEN WITH CASHEW NUTS, GINGER, SPRING ONION

Steps:

• First of all make the sauce. Combine everything, mix well until smooth and set aside.
• Fry the chicken in the oil with the onion and ginger for 5 minutes over a medium high heat.
• Add the green pepper and the pineapple chunks and fry for another 5 minutes adding half of the spring onions after 2 minutes.
• Add the crushed garlic and the cashew nuts, fry for 2 minutes then pour over the sauce and bring to the boil.
• After a minute or 2, the sauce should thicken and stick to the chicken. It it looks too thick, add some water, little by little until desired consistency is acheived.
• Utterly Delicious.

COCONUT PANNA COTTA WITH MANGO & GINGER NUTS

Steps:

• Pour the coconut milk into a saucepan and warm over a medium-high heat for about 20 mins, stirring frequently so it doesn't catch, until reduced by about a quarter (you need around 600ml remaining). Stir in the caster sugar to dissolve, then pour in the double cream. Meanwhile, soak the gelatine in a bowl of cold water for 10 mins. Squeeze out any excess liquid, then add to the coconut milk mixture, stirring until the gelatine has dissolved completely.
• Divide the mixture between six-eight ramekins (about 140ml each) and set aside until the mixture has cooled. Chill for at least 3 hrs until set, or overnight.
• Put the ginger nuts in a sandwich bag and use the end of a rolling pin to crush them to a rough powder. Divide the mixture between six to eight small plates, spreading thinly.
• Prepare a bowl of warm water and dip the ramekins in to loosen the edges. Carefully turn them upside down in the middle of each plate and tap gently until freed.
• Add a couple of mango slices beside each panna cotta, and sprinkle over the lime zest. Serve straightaway.

APRICOTS WITH HONEY-GINGER RICOTTA AND PISTACHIO NUTS

Steps:

• Slice the apricots in half, carefully remove the pits, and set aside. Combine the ricotta cheese with the ginger and 2 teaspoons of the honey in a mixing bowl.
• Place the apricot halves on a serving platter and top each with a spoonful of the honey-ginger-ricotta mixture. Sprinkle the pistachios on top, and drizzle with the remaining teaspoon honey. Serve immediately.

CINNAMON-GINGER NUTS

Steps:

• Preheat the oven to 325 degrees F. Coat a baking sheet with cooking spray.
• Whisk 1 egg white in a large bowl until frothy. Add the nuts and stir until evenly coated. Add the spice mix and toss to coat. Spread the nuts in a single layer on the prepared
• baking sheet. Bake, stirring occasionally, until toasted and just dry, about 25 minutes.
• Let the nuts cool completely on the baking sheet (they will crisp as they cool). Break up any clusters.

CHILLI & GINGER NUTS

Steps:

• Heat oven to 200C/180C fan/gas 6. Whisk the egg white briefly to break it up. Add the spices and sugar, and whisk to combine. Add the nuts and stir or toss to coat.
• Line a baking tray with baking parchment, then pour on the nuts. Sprinkle with salt to taste. Roast for 10-15 mins. Use a spatula or spoon to break up and toss the nuts halfway through cooking. Leave to cool completely, then break up to serve.

GINGER GLAZED NUTS

Steps:

• Set oven to 300 degrees.
• In a large skillet over medium heat melt butter.
• Add in the brown sugar, fresh ginger, 3 tablespoons water, salt and ginger powder; cook until the brown suagr is dissolved.
• Remove from heat and add in nuts; stir until coated.
• Spread the nuts in a lightly oiled baking sheet.
• Bake, stirring occasionally for about 25 minutes until golden; cool completely.

LEMON CHICKEN WITH GINGER AND PINE NUTS

Steps:

• Combine first 4 ingredients in small food processor add 1/4 teaspoons salt. Process until it is a paste.
• Sprinkle remaining salt over chicken evenly.
• Heat oil in a large non-stick skillet over medium heat. Add chicken cook 3 minutes on each side (or until brownwed).
• Remove chicken from pan and keep warm. Add onion, prosciutto and red pepper to the pan; saute for 2 minutes or until onion is tender.
• Stir in broth and remaining ingredients; bring to a boit. Cover, reduce heat, simmer for 20 minutes.
• Return chicken to pan, stir in pine nut mixture. Cook 10 minutes or until chicken is done. Discard bay leaf.

GINGER NUTS

Steps:

• Melt the butter, sugar and golden syrup over a low heat.
• Remove from the heat and allow to cool slightly.
• Add beaten egg and dry ingredients.
• Mix well and leave in a cool place to harden.
• Roll into small balls and place on a greased baking tray (they will expand so place accordingly).
• Press down a little with the back of a fork.
• Bake for 10-15 minutes in a moderate oven, around 180c.

GINGER COOKIES (GINGER NUTS)

Steps:

• Preheat oven to 350°F.
• Beat eggs and syrup together.
• Beat in butter.
• Sift in dry ingredients and mix well.
• Scoop out tablespoonsful of dough and coat in sugar.
• Bake for 13 minutes.
• Cool on wire rack.

CHICKEN PASTA WITH GARLIC GINGER AND PINE NUTS.

Steps:

• Cut chicken breasts into thin slithers and place in a large bowl. Chop the garlic and the ginger and add to the bowl with a generous amount of olive oil. Stir, cover and leave to marinade for at least an hour if possible.
• Toast pine nuts in a dry pan and set aside. (Sunflower seeds can be used to cut costs)
• Heat a large frying pan then add the chicken along with the marinade of oil garlic and ginger.
• Finely slice the pepper and add to the pan once all the chicken is sealed then continue to fry until the chicken is golden brown and cooked through.
• Meanwhile prepare the pasta of your choice. (tricolour pasta can add some colour to what could be a bland looking dish if you choose not to add peppers). Drain then add to the pan of cooked chicken. Stir gently, ensuring all the pasta becomes lightly coated in oil (add a little more oil if needs be).
• Stir in toasted pine nuts. Serve hot with a fresh green salad and some crusty bread.