Low-Fat Orange and Ginger Dressing

Recipe serves 4.

Ingredients:

1/2 cup orange juice
1 tablespoon vinegar
1 tablespoon olive oil
2 tablespoons grated ginger
1 teaspoon honey

Method:

1. Mix all ingredients together until well combined.

Fried Fish with Mango and Ginger Salsa

Fish has an affinity with the sharpness of fresh fruit, which is why it is often served with lemon. In this recipe, mango provides the tangy flavor. Look for a mango that is slightly under-ripe or it will be a little sweet. You can also substitute other fruit in this salsa, such as plums. Serves 2.

Ingredients:

2 tablespoons corn flour
Salt and pepper
2 pieces white fish (haddock, hake, cod)
3 tablespoons olive oil
1/2 small mango
1/2 spring onion
1 teaspoon grated fresh ginger
1 dessertspoon chopped fresh coriander
1 dessertspoon lemon juice (optional)

Method:

1. Place the corn flour on a plate and season it with salt and pepper.
2. Wash the fish and dry lightly with kitchen paper. Toss the fish in the corn flour until coated on both sides.
3. Fry the fish gently in 1 tablespoon of olive oil for approximately 5 minutes on each side until just just cooked. The length of time required will depend on the thickness of the fish.
4. Dice the mango flesh and the spring onion as finely as you can. Mix these with the grated ginger, chopped coriander, lemon juice and 2 tablespoons of olive oil.
5. Season the salsa to taste with salt and pepper and serve with the fish.

Ginger Diamonds

A light gingerbread cut into diamond shapes. Can be served warm as a pudding with cream, or, iced with lemon or vanilla icing, at room temperature with coffee. Recipe makes about 20.

Ingredients:

5 ounces (150 g) soft unsalted butter, chopped
1/3 cup caster sugar
3 tablespoons treacle
1/2 cup golden syrup
2 eggs
1 2/3 cups all-purpose (plain) flour
1 teaspoon bicarbonate of soda
1 teaspoon baking powder
2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon mixed spice
1/2 cup milk

Method:

1. Beat butter, sugar, treacle and golden syrup until pale and creamy. Add eggs 1 at a time, beating well between additions.
2. Sift flour, soda, baking powder and spices together, stir into dry ingredients alternately with milk and mix well.
3. Pour mixture into a greased and base-lined 7 x 11 inch (18 x 27 cm) slab tin and spread evenly. Bake at 350 degrees F (180 degrees C) for 30-35 minutes or until cooked when tested with a skewer.
4. If serving as a pudding, cut into diamonds and serve immediately. If not, cool cake in tin before turning out onto a plate and icing, as desired.

Note: Keeps in an airtight container for 4 days.

Dark Gingerbread Cake

A moist dark cake, made with ground ginger, fresh ginger and glace ginger. It is best made the day before eating and is perfect served with coffee. Recipe serves 16-20.

Ingredients:

2 eggs
1/2 cup vegetable or light olive oil
1/2 cup plus 2 teaspoons (135 ml) treacle
1/4 cup molasses
3/4 cup firmly packed brown sugar
3 tablespoons bourbon or rum
1 tablespoon grated fresh ginger
2 ounces (50 g) glace ginger, chopped
1 3/4 cups all-purpose (plain) flour
2 ounces (60 g) rye flour
2 tablespoons cocoa
3/4 teaspoon baking powder
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
2 teaspoons ground ginger
6 1/2 ounces (200 g) fresh dates, pitted
3/4 teaspoon bicarbonate of soda
Icing sugar, for dusting

Method:

1. Combine eggs, oil, treacle, molasses, sugar, bourbon and grated and glace ginger in a bowl and mix well. Sift together flours, cocoa, baking powder and spices and stir into egg mixture until well combined. (The mixture will be very thick.) Combine dates and 1 3/4 cups water in a saucepan, bring to the boil and stir in soda. Remove from heat, gently stir date mixture into cake batter and mix well.
2. Pour mixture into a greased and floured round 10 inch (24 cm) cake tin and bake in center of oven at 350 degrees F (180 degrees C) for 50-55 minutes, or until cooked when tested with a skewer. Stand 10 minutes before turning out on a wire rack to cool.
3. Wrap cake in plastic wrap and stand for 1 day before eating to allow flavors to develop. Mask cake partly with paper strips, dust with icing sugar and serve with thick cream, if desired.

Note: Keeps in an airtight container for up to 2 weeks.

Lemon, Chili and Ginger Glaze

For a quick meal with a difference, place a piece of fish in aluminum foil, spoon over some glaze, dot with butter, enclose foil and bake, grill or barbecue.

Ingredients:

2 tablespoons olive oil
2 tablespoons lemon juice
2 teaspoons wholegrain mustard
2 tablespoons ginger marmalade
1 teaspoon minced chili
2 tablespoons finely chopped fresh coriander

Method:

1. Place oil, lemon juice, mustard, marmalade, chili and coriander in a bowl and mix to combine.
2. Brush glaze over meat, chicken or fish and grill, barbecue, pan cook or bake.

Spicy Ginger Loaf

The warming flavors of ginger and mixed spices enhance this family tea bread. Recipe serves 10-12.

Ingredients:

5 ounces (155 g) unsalted butter
1/2 cup golden syrup
1/3 cup treacle
1/3 cup dark brown sugar
5 fl oz (150 ml) milk
2 large eggs, beaten
2 cups all-purpose (plain) flour
1/2 teaspoon bicarbonate of soda
4 teaspoons ground ginger
1 teaspoon ground mixed spice
1 teaspoon ground cinnamon
1/3 cup coarse oatmeal
1/4 cup stem ginger in syrup, drained and chopped

Method:

1. Preheat the oven to 300 degrees F (150 degrees C). Grease and line a 2 pound (1 kg) loaf tin.
2. Put the butter, golden syrup, treacle and sugar into a saucepan. Heat gently, stirring constantly, until melted. Remove from the heat and add the milk. Stir in the eggs.
3. Sift the flour, bicarbonate of soda, ginger, mixed spice and cinnamon into a mixing bowl and stir in the oatmeal and chopped stem ginger.
4. Make a well/hollow in the middle of the flour mixture. Pour in the melted mixture. Beat well with the back of a wooden spoon to a smooth consistency. Pour into the tin.
5. Bake for 1 1/2 hours, or until the loaf is risen and firm to the touch. Stand in the tin, on a wire rack, to cool for 20 minutes, then turn out onto the rack to cool completely.

Tip: The loaf may be baked in an 7 inch (18 cm) square cake tin. For a special treat, slice the loaf, spread with light cream cheese and drizzle a little honey over the surface.

Apple and Ginger Tart

This easy and delicious dessert tart has a crunchy ginger base filled with smooth apple and is topped with glazed apple slices. Recipe serves 6.

Ingredients:

8 ounce (250 g) packet ginger nut cookies (biscuits)
3 1/2 ounces (100 g) unsalted butter
Filling:
1/4 cup white sugar
1 ounce (25 g) unsalted butter
Juice of 1 large lemon
1 pound (500 g) cooking apples. peeled, cored and sliced
Topping:
2 eating apples, peeled, cored and thinly sliced
8 teaspoons white sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground mixed spice
1/4 cup apricot jam

Method:

1. Put the cookies in a food processor and mix until crumbled, or place in a strong clean plastic food storage bag and crush by beating with a rolling pin.
2. Melt the butter in a saucepan over a medium heat. Stir in the cookie crumbs until well combined. Press the mixture evenly over the base and up the side of a 9 inch (22 cm) loose-bottomed flan tin. Chill for 20 minutes.
3. For the filling, put the sugar, butter and half the lemon juice in a stainless steel pan. Heat over a low heat until melted. Stir in the apples and stew over a medium heat, stirring occasionally, until pulpy and thick. Remove from heat and cool completely. Preheat the oven to 350 degrees F (180 degrees C).
4. For the topping, toss the apple slices in the remaining lemon juice. Mix together the sugar, ginger and mixed spice.
5. Spread the filling in the cookie crumb base. Arrange the apple slices over the top in circles. Sprinkle the spiced sugar mixture over the slices.
6. Bake for 20 minutes, or until the apple slices are golden and tender.
7. Warm the jam until runny then sieve it. Brush the jam over the apples. Remove the tart from the tin and serve warm or cold.

Pumpkin and Ginger Streusel

An easy if somewhat unusual dessert with a crunchy streusel topping that proves vegetables truly are delicious. Serve warm with custard. Recipe serves 4.

Ingredients:

1 1/2 pound (750 g) pumpkin, peeled
1/2 cup sugar
2 cups water
2 tablespoons chopped glace ginger
Streusel Topping:
1/4 cup brown sugar
1/4 cup all-purpose (plain) flour
1/2 cup rolled oats
1 teaspoon ground ginger
2 ounces (60 g) butter

Method:

1. Cut pumpkin into 1 inch (2.5 cm) pieces. Combine sugar and water in medium saucepan, stir over medium heat for about 3 minutes (or microwave on High for about 3 minutes) or until sugar is dissolved. Add pumpkin to syrup, simmer, uncovered, for about 15 minutes (or microwave on High for about 10 minutes) or until pumpkin is soft, drain; reserve 1/2 cup syrup.
2. Combine pumpkin and ginger in medium bowl, spoon into 4 ovenproof dishes (3/4 cup capacity), top with reserved syrup, sprinkle with streusel topping. Bake in moderate oven about 20 minutes or until golden and heated through.
3. Streusel Topping: Combine sugar, flour, oats and ginger in medium bowl, then rub in the butter with your fingertips.

Fish Kabobs with Orange Ginger Sauce

To save time, I use boneless white fish fillets for this recipe. Kabobs can be prepared several hours ahead and kept, covered, in the refrigerator but they are best grilled close to serving time. Orange Ginger Sauce can be made 1 day ahead and stored, covered, in refrigerator. Serve with potatoes, fresh steamed carrots and broccoli. Recipe serves 4.

Ingredients:

1 pound (500 g) thick white fish fillets
4 ounces (125 g) cherry tomatoes, halved
2 teaspoons polyunsaturated oil
Orange Ginger Sauce:
1 teaspoon grated orange rind
1 cup orange juice
2 teaspoons grated fresh ginger
2 teaspoons brown sugar
2 tablespoons dry sherry
1 teaspoon oyster sauce
2 teaspoon cornflour
1 tablespoon water

Method:

1. Remove skin and bones from fish, cut into 1 inch (2.5 cm) cubes. Thread fish and tomatoes alternately onto bamboo skewers, brush with oil. Grill for about 2 minutes on each side (or microwave on High for about 4 minutes) or until fish is tender. Serve with Orange Ginger Sauce.
Orange Ginger Sauce: Combine rind, juice, ginger, sugar, sherry and sauce in a medium saucepan, bring to boil, reduce heat, simmer, uncovered, until mixture is reduced by one-third, stirring occasionally. Blend cornflour with water, add to pan and stir over high heat until mixture boils and thickens.