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.
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.
he flours, baking soda and ginger into a large bowl. Add
s marinating, prepare the Tropical Marmalade by combining in a saucepan
ugar, minced candied ginger, cream, ground almonds and pear brandy or nectar
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
lour, sugar, baking powder and ginger and cut in the butter
Preheat the oven to 425\u00b0F. Place pear, ginger, granulated sugar and 1/2 cup water in a medium saucepan on low heat. Cook for 5 mins, until sugar dissolves. Increase heat to medium and cook for another 5 mins.
Divide pear mixture among six 1-cup ramekins or ovenproof dishes. Combine remaining ingredients in a food processor. Process until mixture resembles breadcrumbs. Sprinkle oat mixture over pears.
Bake for 20 mins, until top is golden. Serve with ice cream.
Divide the ginger in half, and chop
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.
large saucepan for the marmalade.
1 large mesh tea
oss together the pears, sugar, ginger, cinnamon, nutmeg, lemon juice, lemon
f the syrup. Cut each pear half into 4 pieces.
Shake all ingredients with ice. Strain into a rocks glass and top of with non-alcoholic ginger beer. Garnish with a wedge of pear.
Spoon 1 tablespoon soy sauce over fish and let stand 5 minutes.
Combine the remaining 1 tablespoon soy sauce, ginger, and 2 teaspoons wasabi paste in a small bowl, stirring with a whisk.
Heat a grill pan over medium-high heat.
Coat pan with cooking spray. Add fish to pan; cook 2 minutes on each side.
Spoon marmalade mixture over tuna.
Cook 1 minute or to desired wellness (recommend rare as best, medium-rare at maximum).
Remove tuna from pan.
Sprinkle with cilantro.