Saturday, 30 October 2010

What's in season? GINGER

Part of the joy of Autumn is cooking up a hot mess of comforting foods, often letting the smell of spices drift through the house to sweetly announce the season’s arrival. Cinnamon and nutmeg come to mind but what I’ve been obsessed with lately is ginger. And though it can be at its tastiest when used to bake up a fragrant treat there are so many ways to love this deliciously versatile root.

– Have you tried Crabbie’s? Not only is it an alcoholic ginger beer that is beyond lovely and quite easy to become addicted to, it is also made in Scotland.

– If that’s not boozy enough for you, try King’s Ginger liqueur. Fit for a king (Edward VII to be exact) it is ‘most royal’ when served inside a glass of champagne or on ice with tonic and lime. Check the website for a decadent cheesecake recipe.

– If King’s isn’t to hand but you love your spirits, find yourself a good ginger beer like Fentiman’s and add Sailor Jerry’s rum for a Ginger Jerry. Better yet, go to Roseleaf Cafe or the Guilty Lily in Edinburgh for some of their homemade ginger beer. – And of course, have it in your biscuits (Dean’s make a mean one with oats) or whip your own creation and celebrate the smell of Autumn baking with the following recipe. (K. Smith)


Makes 9 muffins


75g butter
75g light muscovado sugar
2 medium eggs, beaten
2 medium ripe pears, peeled, cored, cut
into chunks
2.5cm piece stem ginger, finely chopped
grated zest from one lemon
4 tbsp semi-skimmed milk
175g natural yogurt
175ml self-raising flour
1-2 tbsp ground ginger


1. Heat oven to 200C/fan 180C/gas 6. Lightly oil nine deep muffin tins.

2. Place the butter and sugar in a bowl, then beat until light and fluffy. Gradually beat in the eggs, then stir in the pears, stem ginger and lemon zest.

3. Mix the milk into the yogurt. Mix the flour with the ginger. Stir a little of the milk mixture into the butter mixture, then stir a little of the flour into the mixture. Repeat until all the ingredients are used up, being careful not to over-mix.

4. Divide the mixture between the muffin tins, filling to the top. Bake for 40 min until golden. Serve warm.

(K Smith)

Bite Magazine November 2010 issue

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