GINGER ROOT GIVES MANY RECIPES A REAL KICK – AND HELPS WITH MOTION SICKNESS
The fresh ginger is an odd-shaped root with knobs and a tough skin. It is best to peel the skin before grating, although I usually grate the whole thing. The flavor is peppery, spicy and slightly sweet. It may be found in the produce section and is available all year round.
Ginger root freezes well and will keep for month. Wrap the ginger tightly in plastic wrap or place in a plastic bag, remove air, and seal. It is not necessary to thaw before using. Fresh ginger root is used in many Asian, Indian, and Chinese recipes.
Ginger is the answer to preventing sickness, especially motion sickness. Ginger tea is the best, but ginger beer or ginger ale also work well.
- CHINESE GINGER TEA
- CHICKEN APRICOT GINGER
- RUM, GINGER TUNA
- THAI CHICKEN COCONUT SOUP
CHINESE GINGER TEA
Preparation time: 10
Cooking time: 35 minutes
8 oz/225 g Fresh ginger root
7 cups Cold water
4 Tblsp Raw sugar
Thoroughly clean the ginger root. Slice it finely, diagonally across the grain into slivers to reveal plenty of internal surface. Place in saucepan with water and bring to a boil. Reduce heat and simmer uncovered for 35 minutes or until tea becomes a golden color. Add sugar to taste and serve hot.
THAI CHICKEN COCONUT SOUP
Preparation time: 15 minutes Chef: Ann E. Brown-McHorney
Cooking time: 20 minutes Yacht: Y Not
2 Chicken breasts, poached and shredded, reserve liquid
14 oz/400 ml Can chicken stock
14 oz/400 ml Can light coconut milk
2 Tblsp Grated lemon rind
1 Tblsp Finely chopped ginger
2 Tblsp Fresh or dried lemon grass
3 Tblsp Soy sauce
1 Tblsp Dried or fresh chilies, chopped
1 cup Sliced fresh shitake mushrooms, or
1 Tblsp Chopped basil or cilantro leaves
1 Scallion, chopped
In a saucepan, combine chicken stock, poaching liquid, coconut milk, lemon rind, ginger, lemon grass, soy sauce, and chilies. Simmer together for 20 minutes. Just before serving, add mushrooms and chicken. Heat through. Sprinkle with basil or cilantro, and scallions.
CHICKEN APRICOT GINGER
Preparation time: 5 minutes
Cooking time: 10 minutes (grill or broiler)
8 (4 oz) Boneless skinless chicken breasts
1 (10 oz) Can apricots in water, mashed
1 Tblsp Soy Sauce
2 Tblsp Grated fresh ginger
Garnish: 2 chopped scallions, parsley, orange twists
Grill or broil chicken. While chicken is cooking, combine apricots, soy sauce and ginger in a small saucepan. Cook together about 5 – 8 minutes, to allow flavors to blend. When chicken is cooked, spoon sauce over and garnish.
GRILLED RUM, GINGER TUNA
Preparation time:15 minutes
Marinating time: 45 minutes
Cooking time: 6 minutes (grill or broiler)
6 Tuna steaks, 1 inch/2.5 cm thick
1/4 cup Fresh grated ginger
1/4 cup Minced jalapenos
1/2 cup Extra virgin olive oil
1/2 cup Soy sauce
2 Tblsp Dark rum
Place tuna steaks in a shallow baking dish (not metal). Mix all other ingredients together. Pour over steaks and marinate for at least 45 minutes in refrigerator, turning steaks 2 or 3 times. BBQ on hot grill a few minutes each side. Do not overcook.
APPLE AND GINGER TARTS
Preparation time: 20 minutes
Cooking time: 20 minutes
1/2 of a 17.3 oz. pkg. Frozen puff pastry sheets (1 sheet) thawed
1 egg slightly beaten
1 Tbsp. water
2 Tbsp. coarse or granulated sugar
2 Tbsp. finely chopped crystallized ginger
2 small baking apples, cored, halved and thinly sliced
Preheat oven to 400ºF. Line a large baking sheet with parchment paper; set aside. Unfold pastry onto a lightly floured surface. Roll pastry into a 12-inch square. Place pastry square on prepared baking sheet. Cut in half to form 2 rectangles; separate slightly. Prick pastry rectangles all over with a fork.
In a small bowl combine the egg and water; brush pastry with the egg mixture. Fold in all edges of each rectangle about 1/4 inch, pressing lightly as you fold to form a rim. Brush folded edges with egg mixture; set pastry aside.
In a small bowl stir together sugar and ginger. Arrange apple slices over pastry, overlapping as necessary. Sprinkle with sugar mixture.
Bake for 20 minutes or until pastry is deep golden brown and crisp. Cool on baking sheet on a wire rack. When cool, transfer to a cutting board or platter. Cut crosswise into rectangles. Makes 12 servings.
Editor’s Note: Capt. Jan Robinson is author of the Ship to Shore Cookbook Collection — www.shiptoshoreINC.com. She holds certificates from the Culinary Institute of America, The Ritz Cooking School, and the Cordon Bleu Cooking School. To order her books call 1-800-338-6072 or email C[email protected]; mention All At Sea to receive a special discount.