Tag Archives: ginger

honey ginger glazed chicken

Posted on September 24, 2014 | 8 comments

The most delicious oven roasted chicken you will ever eat! Honey, soy, ginger and garlic combined to make this succulent glaze.

It only takes few minutes to prepare the marinade. Pour it over the chicken and let it rest in the fridge for couple of hours to absorb more moisture and the result is a sweet glazed oven-roasted chicken that is incredibly tender.

Such a luscious and savory lacquered chicken pairs perfect with potatoes, rice or noodles. I had some leftover of sesame ginger rice, it went great together, with the extra glaze i did.

For that you need:

10 pieces of chicken (you can use breasts, thighs, full legs or just drumsticks)
3/4 cup soy
1/2 cup honey
5 garlic cloves minced
1/2 cup freshly grated ginger
1 tbsp balsamic vinegar
2 tbsp olive oil

Combine together all ingredients and pour over the chicken. Keep it in the fridge to marinate at least 2 hours to overnight until time of baking.

Preheat oven 240°C and bake for 45 minutes. Keep an eye on the chicken and be careful not to overcook it.

The sweet smell was filling the house, I was preparing the table to take some pictures (for this post) when Antoun came in from work to have lunch. This is the most challenging part, not letting him dig in before i take the pictures. I only had 3 minutes, I don’t blame him actually, i was in a hurry too, they looked so delicious, they made my mouth water!

This meal is so rich in flavors, it caters all tastes. Try it!

8 Comments

Posted in main dish

Tagged balsamic vinegar, blog, chicken, garlic, ginger, honey glaze, how to do, jaymmy, marmite et ponpon, olive oil, recipe, roast chicken, soy

Baked fish in sesame ginger marinade

Posted on September 17, 2014 | 7 comments

Smell does to discover and enjoy this dish as much as taste. The fragrance reaches the nose before the food reaches the mouth. An Asian inspired dish, rich with the ambrosial ginger, garlic, soy, wasabi, sesame seeds and scallions.

Get ready for a taste of heaven! you will need

1 kg whole fish (800g fish fillet)
1/2 cup soy sauce
1/4 cup balsamic vinegar
2 tbsp brown sugar
1 tbsp wasabi
1/2 cup olive oil
2 grated garlic cloves
1 1/2 tbsp freshly grated ginger
2 tbsp toasted sesame seeds
3 sliced scallions

Whisk together soy, vinegar, brown sugar, wasabi, garlic, ginger and oil.

Make diagonal cuts on both sides of the fish to allow more moisture to be absorbed. When roasting a whole fish always ensure the skin is on.

Line your pan with aluminum foil and greaseproof sheet. Place the fish on the baking sheet and coat it with the marinade then close the edges of the sheet.

Having the baking sheet on aluminum foil will preserve the marination and the fish will stay moist.

Preheat your oven (220°C). Bake for 20 mns. Transfer to a serving plate. Don’t get rid of the juice, drizzle it on the fish and garnish with the sesame seeds and scallions. Serve it alone or with some rice.

Ginger sesame rice to go with this dish.

1 1/4 cup rice
1 tbsp minced ginger
1/2 tbsp minced garlic
1 tbsp olive oil
1 1/2 tsp toasted sesame seeds
2 1/2 cup water

Heat olive oil in sauce pan. Add ginger and garlic and cook until fragrant for 3-4 minutes.

Add rice and water and bring to boil. Cover with a lid, reduce heat to low and let it simmer for 20 minutes.

Remove from heat, cover the pan with a towel and let it sit for 15 minutes. Remove the lid and fluff the rice with a fork. Toss in the sesame seeds and taste to check if it needs salt.

Dishes with diversified colors and aromatic flavors can usually greatly arouse people’s appetite. It’s hard to describe the amazing taste, you need to try it!

7 Comments

Posted in main dish

Tagged aroma, asian, blog, brown sugar, fish, flavor, garlic, ginger, ginger rice, how to cook, jaymmy, marmite et ponpon, recipe, rice, roast, scallions, sesame seeds, soy, wasabi

ginger scented rice pilaf with whole roast fish

Posted on September 5, 2014 | 5 comments

A small introduction for wonderers…

Pilaf is the way of cooking the rice. Also known as pilav or palaw in which rice is cooked in seasoned broth. The yellow to brown color is attained by stirring in onion or spices. Depending on the cuisine it might have also meat, chicken, fish, vegetables or dried fruits.

Initially i was making a whole roast fish but didn’t want to present it solo. I thought of roast potatoes and vegetables then i said why not rice?!

To not go classic, i thought of rice pilaf with a twist! Ginger and cilantro, two of my favorite deep flavors that blends together perfectly. The outcome was heavenly tasty.

Ginger scented rice pilaf:

1 1/4 cup rice
1/2 cup carrots diced finely
1/2 cup onion diced finely
1 tbsp minced ginger
1 tbsp olive oil
1 cube vegetable bouillon (almost 5g)/ broth
2 1/2 cups water
2 tbsp fresh cilantro (coriander) chopped

Heat olive oil in sauce pan. Add ginger, onion, carrots and stir until fragrant for 3-4 minutes.

Add rice, bouillon and water and bring to boil. Cover with a lid, reduce heat to low and let it simmer for 20 minutes.

Remove from heat, cover the pan with a towel and let it sit for 15 minutes. Remove the lid and fluff the rice with a fork. Toss in the cilantro and taste to check if you need to add salt (optional) and serve immediately.

The house was full of aroma! Couldn’t wait until the fish was completely roast to start eating. If you are not fan of fish i am sure this rice will pair nicely with chicken, beef or prawns. I can even eat it alone!

To roast the fish there are many ways. My favorite is “en papillote”, the same principle as wrapping in foil with enough liquid to create steam, but using greaseproof paper to create individual portions when you are baking medium or small size fish.

I put chopped cilantro, lemon slices, lemon juice, salt, pepper (quantity as per your taste) and drizzled some garlic olive oil before wrapping the fish. Baked in the oven (for 240°C) for 20 minutes.

Fish is easily overcooked therefore care must be taken when using the oven. When roasting a whole fish always ensure the skin is on.

Enjoy!

5 Comments

Posted in main dish

Tagged baked fish, blog, carrots, coriander, ginger, ginger rice, how to do, jaymmy, marmite et ponpon, recipe, rice pilaf, roast fish

refreshing cantaloupe and watermelon in ginger sugar syrup

Posted on August 16, 2014 | 7 comments

It’s time to fly back to our nest in doha. Filling our luggage with lebanese goods and our hearts with ample dose of fun and love. It was a mahragénial* vacation!

Obviously, we can never get used to goodbyes, but we learnt to be optimistic with a “see you soon” shower of kisses.

We will miss you all so much until we meet again. Antoun, here we come for sure!

As i greeted you from lebanon with the fresh lemonade, I will leave you with a fresher cantaloupe and watermelon salad with ginger sugar sauce.

To make this delicious salad you need: (yields 4 servings)

2 cups watermelon (cut in balls shape)
2 cups cantaloupe (cut in balls shape)

If you don’t have this special utensil, you can cut in cubes or wedges.

To make the ginger syrup you need:

1 cup water
1/2 cup sugar
1/2 cup fresh ginger sliced and left unpeeled

Bring to boil water, sugar and ginger then simmer for 10 minutes. Strain and let it cool in the refrigerator.

Once the syrup is cold, soak in the cantaloupe and watermelon for at least an hour, keeping it in the refrigerator

Serve it cold and jazz it up with couple of mint leaves, not just for a beautiful presentation, but for the taste that it adds.

Stay tuned for more posts from doha. I won’t be late!

*mahragénial: is a composed word meaning splendid festivities, quoting Rawad Matar. I promised to use the word in my last post from lebanon.

mahragen مهرجان (arabic word) meaning festival
génial (french word) meaning brilliant

7 Comments

Posted in dessert

Tagged blog, cantaloupe, fruit salad, ginger, how to do, jaymmy, marmite et ponpon, melon, mint, recipe, syrup, watermelon

aphrodisiac carrot ginger soup to a natural tan

Posted on May 6, 2014 | 5 comments

The sweetness of carrots with the sourness of orange spiked with ginger, makes this soup heavenly delicious!

Summer is here, top up your tan with this magical soup. Carrots are the best source of beta carotene for a deeper and prolonged tan. Without forgetting the terrific benefits of ginger. Ginger is a powerful aphrodisiac and increases sexual prowess. I bet you will have fun this summer 😉

My sister in low (Salma) had carrot ginger soup in a restaurant and she liked it so much that she motivated me to look for a nice recipe to adapt. I say adapt because i can never use a recipe without adding my personal taste!

Ingredients: (serving 4 people)

800g carrots roughly chopped
1 small onion coarsely chopped (1/2 cup)
1/4 cup fresh ginger peeled and coarsely chopped
2 tbsp olive oil
3 cups vegetable broth
2 cups water
1/2 cup fresh orange juice
salt and pepper to taste

Heat the oil in a pot over medium heat to cook onion and ginger until soft and fragrant about 5 minutes.

Add carrots, broth, water and orange juice, increase heat to medium high and bring to boil. Reduce heat to low, cover the pot and let it simmer for 45 minutes.

Puree the soup in a blender. Add salt and pepper to taste.