Ginger In Sherry Recipes
GINGER IN SHERRY
This is more of a technique than a recipe. If you have trouble finding fresh ginger, if it goes bad before you use it all or if you just fancy having a lovely ginger-flavoured sherry to cook with then this is for you. For this recipe you want a fino sherry, not any of the sweeter or aged kinds.
Provided by Sackville
Categories < 15 Mins
Time 5m
Yield 1 cup ginger in sherry
Number Of Ingredients 2
Steps:
- Cut the ginger into 2-3 pieces of a few inches each.
- Use a spoon to scrape the peel off the ginger.
- You can also do this as you pull out pieces of ginger to cook with but I find it easier to do beforehand.
- Put the ginger and sherry in a non-metallic container with a tight cover.
- Store in the fridge for up to three months.
- You can use the sherry for cooking and top it up as required.
Nutrition Facts : Calories 994.6, Sodium 59.2, Carbohydrate 32.2, Sugar 9.3, Protein 0.8
GINGER-CASHEW CHICKEN
Provided by Joanie Moscoe
Categories Wok Chicken Ginger Stir-Fry Quick & Easy Cashew Bon Appétit New Jersey
Yield Serves 6
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons oil in wok or heavy large skillet over high heat. Add onions and cook until tender, stirring frequently, about 10 minutes. Add garlic and ginger and continue cooking until onions are golden brown, about 5 minutes. Add chicken and celery and cook until chicken is cooked through, stirring occasionally, about 7 minutes. Transfer mixture to platter. Set aside.
- Add remaining teaspoon oil to wok. Add flour and stir over medium-high heat until just beginning to color, about 1 minute. Mix in broth, Sherry, soy sauce and mustard. Boil until slightly thickened, stirring frequently, about 5 minutes. Return chicken mixture to wok. Mix in cashews. Cook until chicken is heated through, about 3 minutes. Transfer to platter. Garnish with green onions and serve with rice.
CHICKEN SAUTé WITH SHERRY
Provided by James Beard
Categories Chicken Poultry Sauté Quick & Easy Sherry Winter House & Garden
Yield Serves 4
Number Of Ingredients 6
Steps:
- Melt butter in skillet and sauté chicken pieces, turning to color on all sides-do not let them get too brown, the chicken should be just a delicate golden color. Reduce flame and add salt, pepper, and ginger. Add 1/2 cup sherry and cook gently for 15 to 20 minutes, turning chicken once or twice to bathe it evently in the juices. When tender remove to a hot platter. Add remaining sherry to pan, turn up heat, cook, and stir, scraping up the brown crust from the pan and blending it into the sauce. When blended and hot, pour sauce over chicken. Serve with sautéed or fried potatoes and a green salad. With this, drink a dry white wine.
GINGER LAMB CHOPS
I love lamb chops and thought I would try something different from the usual Mint - For my taste this was simply delicious. If you haven't tried lamb "pink" do try it, once you have you will never go back to overcooked lamb!. Score the fat on the outside edges of the chops before frying.
Provided by Bergy
Categories Lamb/Sheep
Time 11m
Yield 2-3 serving(s)
Number Of Ingredients 4
Steps:
- Season the chops with salt& pepper.
- Lightly spray a skillet and brown the chops on both sides over high heat (apprx 1 minute each side).
- Add Marsala wine.
- Spoon the marmalade over the chops.
- Cover and finish cooking.
- The time depends on the thickness of the chop and how well done you like them.
- Medium/pink is apprx 3minutes per side.
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