Ginger Lime Base Food

SPICY GINGER AND LIME SAUCE

Steps:

• Gather the ingredients.
• Combine all ingredients in a small bowl. Give the ingredients a good stir and then set the bowl aside.
• Allow the sauce to sit on the counter for a minimum of 10 minutes. You may also allow the sauce to sit overnight and use the next day; just cover the bowl and place it in the refrigerator. After the 10 minutes, or overnight, taste the sauce and see if it is to your taste or if it needs tweaking. You may at this time also want to think about what you'll be using it on and if you should add more soy sauce.

GINGER-LIME BASE

Steps:

• Preheat oven to 175 degrees. Line a baking sheet with a nonstick baking mat and set aside.
• Place ginger, lime juice, sugar, and lemongrass in a saucepan and bring to a boil over high heat. Carefully transfer to the jar of a blender or bowl of a food processor; blend until pureed. Strain through a fine mesh sieve and set juice aside for base mixture. Evenly spread remaining pulp on prepared baking sheet and transfer to oven until almost dry, about 2 hours. Remove from oven and let cool until completely dried.
• Place pulp in a small food processor and grind to a fine powder. Mix with an equal amount of salt and set aside for rimming cocktails.

LIME-GINGER SLUSHY WITH MINT

Steps:

• Combine the sugar, water, and ginger in a saucepan over medium heat. Gently simmer and stir for 2 minutes until the sugar is dissolved ¿ do not allow the syrup to boil or get dark. Remove from the heat, cover, put in the refrigerator, and let steep until cold.
• Strain the lime juice into a blender. When the syrup is cold, fish out the ginger slices and pour the syrup into the blender. Add the lime zest. Then add the chopped mint and crushed ice and process until slushy. Spoon the slushy into bowls, garnish with mint leaves, and serve immediately.

RECIPE: GINGER LIMEADE

Steps:

• Carefully peel the ginger root using a carrot peeler or sharp knife and then cut the root into smaller pieces. Don't worry about removing all the skin since you'll pass the juice through a strainer.
• Add the ginger pieces to a food processor and pulverize to a chunky pulp. Add the ginger to a tea pot.
• Bring 4 cups of water to a boil, then pour the water over the ginger in the tea pot as if you were making tea. Let it steep for 10 minutes.
• While the ginger is steeping, roll the limes between your palms and the counter top to loosen up the juices. Then cut them in half and juice the limes using a citrus reamer or juicer and pour the lime juice into a pitcher.
• After the ginger is finished steeping, pour the ginger tea through a mesh strainer into to pitcher with the lime juice. Next ddd the honey and stir until dissolved.
• Add the remaining 4 cups of water, or for a natural ginger ale, add 4 cups of seltzer water instead.

GINGER MARGARITA

Steps:

• Place salt mixture in a shallow dish. Moisten the rim of a rocks glass with one of the lime wedges and dip in salt mixture to coat; set aside.
• Fill a cocktail shaker with ice and add tequila, ginger-lime base liquid, and Cointreau; shake to combine and strain into prepared glass. Squeeze remaining lime wedge over glass and add to cocktail. Serve.

OVEN-ROASTED SEA BASS WITH GINGER AND LIME SAUCE

Steps:

• Preheat oven to 500°F. Mix first 5 ingredients and 3 teaspoons oil in small bowl. Season sauce with salt and pepper.
• Brush 9-inch-diameter glass pie dish with remaining 2 teaspoons oil. Arrange fish in prepared dish; turn to coat. Sprinkle fish with salt and pepper; spoon 1/2 tablespoon sauce over each fillet.
• Roast fish until just opaque in center, about 12 minutes. Top fish with remaining sauce and serve.

BISCUITY LIME PIE

Steps:

• Heat oven to 180C/fan 160C/gas 4. Tip the biscuits into a food processor and blitz to crumbs. Add the butter and pulse to combine. Tip the mix into a fluted rectangular tart tin, about 10 x 34cm (or 20cm round tin) and press into the base and up the sides right to the edge. Bake for 15 mins until crisp.
• While the base is baking, tip the egg yolks, sugar, and lime and lemon zests into a bowl and beat with an electric whisk until doubled in volume. Pour in the condensed milk, beat until combined, then add the citrus juices.
• Pour the mix into the tart case and bake for 20 mins until just set with a slight wobble in the centre. Leave to set completely, then remove from the tin, cool and chill. Serve in slices topped with thin lime slices, if you like.

GINGER LIMEADE

Steps:

• Mix the 1 cup of water with the ginger and squeeze through a strainer to get ginger concentrate.
• Add sugar and lime juice.
• Stir until all the sugar is dissolved. (If you like it sweeter you can add more, to taste, at this point.).
• Pour into bottles and refrigerate. Chill well.
• When ready to serve, add a teaspoonful of concentrate to chilled water or sprite and mix well.
• Serve garnished with a mint leaf.

LIME & GINGER BARS

Steps:

• Line a 18 x 23 cm roasting tin with foil, then lightly grease. Heat oven to 180C/160C fan/gas 4 and put a baking sheet in to heat up. Crush the biscuits until very fine.
• Mix the crumbs and butter together well, then press into the bottom of the tin, squashing down firmly. Slide tin onto the baking sheet and bake for 20 mins until very dark golden all over.
• Meanwhile, make the filling. Stir the flour and sugar together, make a well in the middle, then work in the eggs and yolk until smooth. Mix in the lime zest and juice. Pour the filling onto the hot base, return to the oven and turn the heat down to 160C/140C fan/gas 3. Bake for 20 mins or until set in the middle. Cool on a wire rack, then cut into bars.