Tag: ginger

Recipe Chicken with ginger with hazelnuts and spinach – Italian Cuisine

Ingredients

800 g chicken breast in chunks
400 g chicken broth
200 g clean fresh spinach
80 g dry white wine
70 g fresh ginger
40 g hazelnuts
1 shallot
flour
butter
parsley
garlic
extra virgin olive oil
salt
pepper

Duration: 40 min

Level: Easy

Doses: 4 people

For the recipe some ginger chicken with hazelnuts and spinach, flour the chicken pieces and brown them in a hot pan with 30 g of butter and 1 teaspoon of oil. Let them brown for 3-4 minutes, turn them over and cook for another 2 minutes, then add the sliced shallot and blend with the white wine. Season with salt and pepper.
Peel ginger, grate it, collect the pulp in a cloth or double sheet of kitchen paper and squeeze firmly, squeezing out the juice (if you use the extractor, 50 g of peeled ginger will suffice). Add it to the chicken, along with the broth and cook uncovered for 10 minutes, until the sauce has reduced to a sauce.
Jump fry the spinach with a piece of butter and 1 clove of garlic with the peel for a few minutes.
Complete the chicken with the hazelnuts, adding them in the last 2 minutes of cooking. Season with salt, pepper and serve with parsley leaves accompanying with spinach.

Scallops with ginger peppers recipe – Italian Cuisine

Ingredients

100 g shelled pumpkin seeds
100 g fresh cream
50 g sugar
30 g fresh ginger
16 pcs scallops
3 pcs anchovy fillets
2 pcs peppers
1 pc shallot
saffron powder
chives
dry white wine
White vinegar
butter
extra virgin olive oil
salt
pepper

Duration: 1 h 20 min

Level: Medium

Doses: 4 people

For the scallops with ginger peppers recipe, roast the peppers in the oven at 220 ° C for 30 minutes. Peel them and cut them into fillets. Season with oil, salt, pepper, 1 tablespoon of chives into small slices, the anchovy fillets cut into small pieces and the peeled and sliced ginger. Let it flavor.
FOR THE CRUNCHY OF PUMPKIN SEEDS
Dissolve the sugar in a small saucepan with 10 g of water and a pinch of salt. When the sugar begins to simmer (to check this, dip a fork and blow between the prongs: large bubbles should form), add the pumpkin seeds and stir until the sugar begins to color. Switch off
and spread the seeds on a sheet of baking paper. Let them cool for 10 minutes, then chop them coarsely with a knife.
FOR THE SCALLOWS
Clean the scallops by separating the corals (the orange part) from the nuts. Cook the corals for 3 minutes with a small knob of butter. Cook 1 glass of wine with 1 glass of vinegar and 1 chopped shallot for about 15 minutes, until it has reduced to one tenth. Pour the liquid, filtering it, into a blender and mix it with the cream (not cold), 1 sachet of saffron, a pinch of salt and the corals cooked in butter. Blend everything, obtaining a sauce. Season the scallops with salt and pepper and brown them in a pan with a knob of butter for 30 seconds per side. Serve with the roasted peppers and the sauce, completing with the pumpkin crunch and, to taste, glasswort.

Recipe Ciambellone with water, ginger and grapes – Italian Cuisine

Ingredients

160 g sugar
150 g red and white grapes
135 g flour
100 g eggs
80 g corn oil
30 g potato starch
5 g baking powder for cakes
fresh ginger

Duration: 1 h 30 min

Level: Easy

Doses: 10 people

To prepare the ciambellone with water, ginger and grapes, whip the eggs with the sugar until it reaches a foamy consistency.
Jumbled up oil with 80 g of water and add the mixture to the eggs, always with the whips running.
Grate a piece of fresh ginger and squeeze the pulp until you get 1 teaspoon of juice; add it to the egg mixture.
Incorporate finally the sifted flour with the starch and the baking powder, obtaining a fairly creamy dough.
Grease a donut mold (ø 20 cm) and pour the mixture, filling it 3/4 full.
Cut in two the grapes and remove the seeds; distribute half of it in the mold and bake the cake at 170 ° C for 10 minutes. Then add the remaining grapes and cook for another 35-40 minutes.