Hot Sour Cod With Gingered Rhubarb Sauce Food

COD WITH RHUBARB SAUCE

Steps:

• In a large saucepan, heat oil over medium heat. Add rhubarb and sugar; cook for 5-7 minutes or until rhubarb is tender. Remove from the heat; stir in the onion, mustard, parsley, basil, lime juice and pepper., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill cod, covered, over medium heat or broil 4 in. from the heat for 5-6 minutes on each side or until fish flakes easily with a fork. Serve with rhubarb sauce.

RHUBARB JAM WITH GINGER

Steps:

• Gather the ingredients.
• Place all the ingredients in a medium-sized pot over low heat, starting with the lesser amount of sugar. Stir constantly until all of the sugar is dissolved.
• Continue to cook, stirring frequently, until the rhubarb pieces fall apart. When the compote is about as thick as applesauce, turn off the heat.
• Taste and add additional sugar if you desire more sweetness. Keep in mind, though, that the sour flavor is part of what is special about rhubarb. If you do add additional sugar, return the heat to low and stir constantly until the sugar is completely dissolved.
• Fill clean canning jars with the rhubarb compote, leaving half an inch of headspace. Tap the bottom of each jar gently but firmly on the palm of your hand to settle the compote and release any air bubbles. Screw on canning lids.
• Process in a boiling water bath for 10 minutes.
• Use as a jam for breakfast, over ice cream, or as a filling in tarts.

RHUBARB COMPOTE

Steps:

• Stir together rhubarb and sugar in a large saucepan (off heat); let stand until rhubarb releases some liquid, about 10 minutes.
• Bring rhubarb mixture to a boil over medium-high heat, stirring occasionally. Reduce heat; simmer, stirring occasionally, until rhubarb has broken down but some whole pieces remain, about 5 minutes. Remove from heat.
• Place ginger in a fine-mesh sieve set over a small bowl. Press down firmly with a spoon until juices are released (to yield about 1 teaspoon). Discard solids. Stir ginger juice into rhubarb mixture.
• Let sauce cool completely before serving over ice cream, yogurt, or pound cake, or using to make parfaits.

SWEET 'N' SOUR RHUBARB SAUCE

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil; reduce heat. Simmer, uncovered, for 15-20 minutes or until rhubarb is tender and sauce is thickened. Serve over chicken, turkey or pork.

SWEET AND SPICY RHUBARB GINGER SAUCE

Steps:

• Add all of the ingredients into a skillet on low and stir them together with a wooden spoon.
• Turn up the heat to medium and cook until the rhubarb is mushed and the liquid is reduced to a thick , saucy consistency, about 20 minutes.
• Pour into a quart sized air tight container and store in the fridge until needed.

HOT AND SOUR RHUBARB WITH CHICKEN

Steps:

• Preheat the oven to 180°C.
• Put the chicken pieces in a casserole dish.
• Mix all the marinade ingredients (rhubarb through to ginger) in a bowl, then pour over the chicken. Mix together.
• Place in the oven and bake for around 45 minutes, or until the chicken is cooked through. Check it a couple of times whilst cooking as you may need to give it a stir to stop it sticking.
• Just before the chicken is cooked, boil some water in a saucepan and cook the noodles.
• Drain the noodles, serve and ladle the chicken and sauce over. Add a generous amount of fresh coriander to the top and half a lime on the side.

STEWED GINGERED RHUBARB WITH VANILLA ICE CREAM

Steps:

• Melt butter in heavy large saucepan over medium high heat. Add ginger and rhubarb, and saute 2 minutes. Add water, sugar and lemon juice. Bring to boil. Reduce heat and simmer until rhubarb is very tender, stirring frequently, about 15 minutes. Remove from heat and cool slightly.
• Scoop ice cream into glass dishes. Spoon warm rhubarb over. Garnish with mint and serve immediately.

RHUBARB SAUCE

Steps:

• To soften the shallots, boil in water for around 5 minutes. Drain once ready. Place the Rhubarb in the large pan with 150ml of the malt vinegar, shallots (drained), cayenne, cloves, salt and black pepper (ground). Bring this slowly to the boil with a few stirs, then reduce the heat and simmer gently for around an hour. after this hour is up place your jars in boiling water in the large pan and keep at a boil until needed.
• Remove the cloves from the mixture with a fork and throw away. then you can puree the mixture in a food processor. Return the puree into a clean pan, mix in the sugar and the remaining vinegar and brandy, bring back to the boil, slowly. Stir regularly to dissolve all the sugar, this is very important. Stir in the Turmeric, mustard and ginger. Reduce the heat and simmer gently for about 30 minutes until lovely and thick, it may take longer or even less, just keep patient and stay with it. It needs to remain a consistency that is easily poured, bare this in mind.
• Remove from the heat once ready and allow to cool slightly. Spoon into the hot jars and seal. Place back in the water and boil for 10 - 15 minutes. This is important if it is not going to be used straight away or quickly. Especially if being made for gifts.
• Is great with cold meats or in luxury sandwiches with thick wholemeal bread. My Dad who grows his own rhubarb asked me to make something with his excess, (only so much rhubarb crumble we could eat) My grandma used to make this sauce with me years ago, but i have added the spices and brandy. Before it was too sweet for meats but too vinegary for puddings, however you do not have to use a whole teaspoon of cayenne pepper if you would prefer it to be slightly milder. This can be difficult to make if you are not patient, but is really worth the wait and work. Nothing beats a homemade Sauce.

HOT & SOUR COD WITH GINGERED RHUBARB SAUCE

Steps:

• Rhubarb Sauce.
• Thaw rhubarb in bowl Add pineapple, lime juice, chili sauce, cilantro and ginger:toss to mix well. Set aside.
• Mix sesame seed, sea salt and pepper. Brush fish with olive oil. Sprinkle seasoning mixture.
• Place fish in aluminum foil for grill and grill about 4-5 minute Toss on the Rhubarb Sauce cover for 3-4 minute.