Best 7 Ginger And Chilli Cordial Recipes

GINGER CORDIAL

Steps:

• Boil the water, sugar, ginger, rind and cream of tartar for 5 minutes.
• Add the lemon or lime juice.
• Bring to the boil again.
• Take off the heat, strain and pour into a sterilised bottle which will hold approximately 6 cups of liquid.
• Use like ordinary cordial, either with iced water for a cooling drink, or hot water for a warming drink on a winter's night.

HOMEMADE GINGER CORDIAL

Steps:

• Slice the top and bottom of lemon with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel. Trim off any white pith from peel and discard. Discard flesh or save for another use.
• In a medium saucepan, bring sugar, 1 cup water, ginger, cream of tartar, and lemon peel to a boil over high heat, stirring occasionally, until sugar has dissolved, about 5 minutes.
• Add lemon juice and return to a boil. Strain mixture through a fine mesh sieve into a clean bottle; let cool. Keep refrigerated, until ready to use, up to 2 weeks.

CHILLI CORDIAL

Steps:

• Add water to a saucepan and simmer chillies for 15-20mins.
• Strain and put water back into saucepan.
• Add sugar and boil for 5 minutes.
• Add remaining ingredients and bring to the boil.
• Bottle and keep in a cool place.
• Throw out if it looks or smells odd.

GINGER CORDIAL

Steps:

• Wash and rinse your bottles and put into a warm oven to heat and sterilise
• Chop the ginger into smallish chunks ( no need to peel )
• Mix the water and ginger in a large pan and set onto medium to high heat to bring to a boil. Reduce to a gentle simmer for around 10-15 minutes
• Strain out the ginger through a fine sieve over the pan and then add sugar, citric acid and the lemon juice to the strained water
• Bring back to the boil and simmer for 5 minutes
• Pour into your bottles and seal. Either store in the fridge or *waterbath to extend the shelf life to one year
• * To waterbath, do not seal tightly, place the bottles on a folded 'J' cloth or tea towel in the bottom of a large pan. Fill the pan as much as possible with water and bring to a boil. Maintain for 20 mins, then turn off the heat, carefully lift out the bottles and tighten the caps fully.

GINGER & CHILLI OIL

Steps:

• Finely chop the spring onions, a large piece of ginger and a whole red chilli and tip into a small dish. Heat 3 tbsp vegetable oil until smoking hot, then pour into the dish and leave to sizzle. Can be made a day ahead covered with cling film.

GINGER LIME CORDIAL

Steps:

• In a small pot, bring 7 ounces water, sugar, and ginger to a boil. Stir to dissolve sugar. Remove from heat, add zest, and steep for 30 minutes. Strain, add lime juice, and let cool.

CHICKEN WITH GARLIC-CHILI-GINGER SAUCE

Steps:

• Cut each chicken breast in half crosswise and season with salt and pepper.
• Slice about an inch of ginger root into thin rounds and place in a large pot. Coarsely chop remaining ginger and place in a blender. Thinly slice 2 garlic cloves and add to pot. Coarsely slice remaining garlic and add to blender. Thinly slice 2 jalapeño peppers and add them to pot. Halve remaining peppers, discard seeds and coarsely chop flesh; place in blender.
• Add chicken broth to pot and bring to a simmer. Let cook for 10 minutes. Add chicken pieces to broth and let liquid come back to a simmer. Immediately turn off heat, cover pot and let sit for 10 minutes. Cut into a piece of chicken to test for doneness. If it is not done, bring broth back to a bare simmer, then turn off heat, cover and let sit for an additional minute or two.
• In a small bowl, stir together the soy sauce and brown sugar until sugar mostly dissolves. Set aside. To the mixture in blender add fish sauce and lime juice along with 1/4 cup broth from pot. Puree, if necessary adding a little more broth to help mixture move in blender. Taste and add a pinch of salt and more lime if needed.
• When chicken is done, transfer to a cutting board and slice. Remove garlic and pepper from broth and discard, if you like. To serve, heap rice in 4 shallow bowls and top with chicken slices. Spoon several tablespoons broth over chicken and rice, then drizzle with sweet soy sauce and sesame oil. Sprinkle on the herbs, scallions and cucumber. Serve garlic-chili-ginger sauce on the side; have additional sesame oil and sweet soy sauce on table for more drizzling.