Mix sliced apple and lemon juice together then place 1 slice on 6 glasses. Place remaining apple and sliced ginger in a pitcher. Add apple juice and ginger beer. Fill with ice cubes. Divide between 6 prepared glasses and serve.
Combine the rum, lime juice, cordial and mint in a large serving jug.
Add the ginger beer and lemon and lime slices; stir to combine.
Add the ice.
Pour into glasses to serve.
Pour pear nectar, ginger beer and lime juice into a pitcher half filled with ice.
Stir to blend.
Pour into tall glasses and garnish with lime slices.
Cut six slices off the orange and stack into two tall tumblers with plenty of ice.
Pour over the red wine then top up with the ginger beer and serve immediately.
side.
Heat the oil and half of the butter in
Fill a shaker with ice; add ginger liqueur and Scotch. Cover shaker and shake; pour into a tumbler and top with ginger beer.
e yeast, ground ginger, 2 tspns of sugar and lukewarm water together
Place pork in a glass baking dish and then pour ginger beer over pork.
Sprinkle with salt (it will foam up).
Sprinkle sliced pepper over the top of the pork and then sprinkle liberally with cumin.
Cover and let marinade at least 1 hour (turn meat 1/2 way through).
Remove pork from marinade and grill or pan fry, but be careful not to over cook.
easpoons sugar, 2 teaspoons ground ginger, and 1 3/4 plus 1
Fill a tall glass with ice cubes.
Add the beer, ginger beer and ginger.
Stir well.
Arrange sweet onions in the bottom of a slow cooker.
Mix salt, brown sugar, paprika, black pepper, garlic powder, and red pepper flakes together in a bowl until seasonings are well mixed; rub all over pork roast. Place roast in the slow cooker, fat-side up. Brush any leftover seasonings mixture from the work surface into the slow cooker.
Cook on Low for 1 hour. Pour ginger beer into slow cooker. Continue cooking until roast is tender and pulls apart easily with a fork, 9 to 11 hours.
Heat deep fryer to 365 F.
Whisk together flour, cornstarch, baking powder and salt and pepper.
Add ginger beer (see notes) and stir just until combined. If batter is over mixed, it will be tough.
Dredge halibut in cornstarch then dip in batter.
Allow any excess batter to drain away, then slowly, carefully, dip the fish into the hot oil.
Fry until golden and crispy and fish is cooked through, approximately 8 to 10 minutes. The oil temperature will drop a bit, 365 degrees is ideal.
Scoop 1/2 cup of pineapple sorbet into each of 4 tall glasses.
Add 1/2 cup of pineapple juice to each glass.
Pour 1/2 bottle of ginger beer into each glass.
Top each drink with 1/4 can of crushed pineapple.
Serve immediately with long straws.
Pour the ginger ale and ginger beer into a chilled pilsner glass(or any glass you like). Do not stir, but do enjoy!
Pour the lemonade into a frosted pint-size beer mug.
Top with the ginger beer & serve immediately.
To make the lime and ginger syrup, combine sugar, lime juice, ginger and 1/2 cup water in a small saucepan. Stir over high heat until sugar has dissolved then bring to a boil. Boil for 5 mins, or until syrup thickens. Remove from heat and stir in lime zest. Let cool.
Combine fruit and coconut in a large bowl. Add syrup and toss to coat. Cover and refrigerate for 1 hour. Serve sprinkled with mint.
cup lemongrass and ginger tea (2 tea bags). And pour into a
Heat oil in skillet over medium heat.
Cook onion for 1-2 minutes or until soft.
Add curry paste and cook, stirring for 1 minute.
Add tomato paste, wine, mango and ginger chutney, lemon juice and water, and cook stirring for 5 minutes.
Allow to cool then process in a food processor with mayonnaise, coriander and cream until combined.
Combine chicken and sauce in a bowl.
Place lettuce on plates and spoon chicken mixture into lettuce.
Top with extra coriander and nuts.
b>and Ginger Fritters: Place the breadcrumbs and coconut milk together in a bowl, and
Make the chilli and ginger paste by placing all ingredients