A little while ago, I was contacted by Alex at Gabba and asked if I would like free samples of Very Lazy Garlic and Ginger made by the English Provender Company. I was given the free samples in exchange for some feedback about what I thought of the products and some recipes that they could be used in. Therefore, over the last few weeks I have exchanged my normal garlic and ginger for the lazy versions.
Truth be told, I have always been a bit sceptical about products like this. I always think fresh is best and I mean, come on, it doesn’t take that long to peel and chop garlic and ginger! However, I have used them in emergencies in the past. I was very impressed with the overall quality of the very lazy garlic and ginger. They taste virtually the same as fresh garlic and ginger. My only complaint is that the garlic jar is too full so that when you take your first spoonful out, garlic ends up being thrown everywhere. I used the very lazy garlic and ginger in a few dishes, including my curry and chili con carne as well as designing a couple of new recipes to try them out. These recipes are below.
Ingredients (serves 1 hungry person or two not very hungry people)
- 1 onion, peeled and finely chopped
- 1 tsp Very Lazy garlic (or 1 clove of garlic, peeled and finely chopped)
- 3 field mushrooms, peeled and chopped
- Half a packet of Merchant Gourmet dried wild mushrooms selection, rehydrated in hot water and finely chopped
- 125g risotto rice
- 250-300ml chicken stock
- Sea salt and pepper
- Small handful of parsley, chopped
- Small glass of white wine
- Small knob of butter
- Parmesan, grated
- Olive oil
- Put olive oil in a heavy based frying pan or saucepan, and fry the onions and field mushrooms until softened. Add the garlic and fry for a minute. Add the rice and let it absorb the juices from the onions and mushrooms. Add the dried mushrooms, without the water they have been soaking in.
- Add the wine and let all the alcohol evaporate before you start adding the stock. Add the stock a ladleful at a time until the ladleful l is absorbed and then add the next. Keep stirring throughout.
- Once the rice is cooked but still has a bite to it, turn off the heat and add the butter and parmesan with parsley and stir it all into the risotto. Put a lid onto the risotto for 2 mins and let it sit without touching it. Serve and Enjoy!
Chicken with ginger and spring onions (Jo’s version, not an authentic Chinese version)
Ingredients (serves 2)
- 2 chicken breasts, skinned and cut into chunks
- Bunch of spring onions, chopped finely
- 4 tsp very lazy ginger, drained off (or fresh ginger, chopped finely)
- 2 tsp very lazy garlic (or 2 cloves of garlic, finely chopped)
- 250ml of chicken stock
- 1tsp oyster sauce
- ½ tsp Chinese five spice
- ½ tsp dried ginger
- 1 tsp sea salt
- Put oil into a wok and allow to heat through. Add the chicken and fry until it is white all over. All the spring onions and fry for a minute or two.
- Add in the garlic and ginger and fry for 30 seconds. Pour in the stock and allow it to simmer until thickened into a sauce and the chicken is cooked through. While this is happening, add the oyster sauce, Chinese five spice, dried ginger and salt. Once everything is cooked through, serve and enjoy with rice.
That’s it for me today. Hope you all have a lovely long Easter weekend. I am cooking Easter lunch for six on Sunday and baking an Easter cake. I will be back early next week with another post.