Melt butter. Stir in the ginger marmalade.
Blend well. Spread on both sides of the chicken breasts.
Roll chicken breasts in the chopped nuts.
Sprinkle on the coconut.
Now, roll up the chicken breasts.
Preheat the oven to 350\u00b0.
Bake the chicken breasts in a greased roasting pan for 45 minutes.
ings
Lime dressing (see recipe)
Oyster parfait (see recipe)
4
oor ajar. Carefully spread warm marmalade over top of cake. Refrigerate
br>4. Add the gelatin, ginger marmalade, and vanilla, stirring to blend
Soak the mixed fruit in the tea overnight until the fruit swells.
Pre-heat the oven to 180C, Gas Mark 4.
In a bowl, combine the flour, sugar.
In another bowl mix the egg and marmalade, then add the fruit mix, ground ginger and treacle.
Mix wet and dry ingredients together.
Mix well and place in a lined or non-stick 8x11-inch tin and bake in the oven for approx 40 minutes.
Leave to cool before slicing.
Begin making the lime-ginger curd one day before baking
To make the lime-ginger butter, stir the first four ingredients in a small bowl until smooth. Refrigerate until firm, about one hour.
Heat the oil & the butter in a large skillet over high heat. Add the scallops and stir until golden. Pour off the fat.
Stir in the lime juice & cook for 1 minute.
Lower heat and stir in lime-ginger butter, 1 tbsp at a time. Cook just until a thick sauce forms.
Stir in walnuts, sprinkle with parsley & serve.
s marinating, prepare the Tropical Marmalade by combining in a saucepan
Open the bag of crystallized ginger and pop a few in
In a cocktail shaker, combine all ingredients with ice. Shake well and strain into a martini glass. Garnish with lime wedge.
For the ginger syrup:.
In a medium saucepan over high heat, combine sugar, ginger and water and bring to a boil. Reduce heat and simmer until syrupy and reduced by half, about 40 to 45 minutes. Strain ginger pieces out and reserve syrup.
(Trick: toss dried ginger in sugar, bake at 200 degrees until dried thru, about 4 hours and voila-ginger candy).
emove pan from heat. Add ginger and let stand for 10
ize microwave-safe bowl, stir marmalade with soy sauce. Microwave, uncovered
ruit mixture, pith bundle and ginger in a large heavy-bottomed
range seeds, coriander seeds and ginger in muslin bag.
Combine
ith salt and pepper. Mix marmalade, jam, ginger, garlic and mustard in
Divide the ginger in half, and chop
measuring cup whisk together lime juice, marmalade, garlic paste, coriander, 3
ith lettuce, cucumber and Ginger Mayonnaise (recipe follows).
Garnish with additional
Heat a grill pan on medium-high heat or preheat the grill to medium. Combine fish, oil, and lime peel and juice in large bowl. Thread 3 pieces of fish and a lime wedge onto each of 12 skewers. Season.
Char-grill or grill until fish is cooked through, turning.
Combine arugula, ginger, ginger liquid and kecap manis in bowl. Season to taste. Serve with fish skewers.
In a bowl, combine yogurt, marmalade, brown sugar, and lemon juice; mix thoroughly. Cover and refrigerate for several hours to blend flavors. To serve, spoon into 4 dessert dishes.