Ginger Shallot Marinade Food

FOOLPROOF POACHED CHICKEN WITH GINGER SHALLOT SAUCE

Steps:

• Take chicken out of the fridge 30 minutes before cooking.
• Fill a saucepan with water so the chicken breast will be well submerged with at least 2" / 5cm of water above it.
• Bring water to boil. Place chicken breast in water, place lid on, bring back up to the boil. Remove saucepan from stove and set aside for 20 minutes (it's fine up to 45 min, won't overcook).
• Remove chicken from water and slice. Serve with Sauces (below) and rice.
• Combine and mix ingredients in a bowl. Set side for 20 minutes. It will sweat and become more liquidy.
• Mix ingredients in a bowl. Set aside for 15 minutes.

GINGER SHALLOT MARINADE RECIPE

Steps:

• Put all ingredients in a blender or food processor and mix. Marinade meat for several hours.

GRILLED MACKEREL WITH SOY, LIME & GINGER

Steps:

• To make the marinade, mix all the ingredients together and pour over the mackerel. Cover and chill for 30 mins.
• Heat grill and put the mackerel, skin-side up, on a baking sheet lined with foil. Grill for 5 mins, then turn and baste with remaining marinade. Grill for 5 mins more.
• Cook the rice following pack instructions, then drain and toss with the spring onions and pepper. Serve with the mackerel.

GINGER SHALLOT MARMALADE

Steps:

• In a heavy 10-inch skillet (preferably cast-iron) cook shallots and ginger in butter over moderate heat, stirring frequently, until pale golden, about 12 minutes. Add garlic and cook, stirring, 1 minute. Increase heat to moderately high and stir in a remaining ingredients. Cook mixture, stirring frequently, until syrup and almost all liquid is absorbed, about 12 minutes. Marmalade keeps, covered and chilled, up to 2 weeks.
• Serve marmalade with meat, poultry, fish, or vegetables.