ginger Archives

Sauce recipes

Date chutney

10 minutes

Curry recipes

Lamb curry filling for bunny chow

1 hour, 20 minutes

Beef recipes

Pap en vleis

40 minutes

Ostrich recipes

Pan-fried ostrich steaks with ginger and gooseberries

15 minutes

Chilli recipes

Soya, ginger and chilli dressed salmon sashimi with prawn crackers

Chicken pot-stickers with wasabi mayonnaise

4 minutes

Coleslaw recipes

Super healthy, spicy coleslaw

Fish recipes

Salmon fish cakes

20 minutes

Chicken recipes

Grilled chicken pancakes

10 minutes

Curry recipes

Butter chicken

25 minutes

Braai recipes

Braaied quails on couscous

30 - 45 minutes

Black Label fusion

Serves 1

Difficulty Easy

Prep Time 5 minutes

Ingredients

2 slices fresh ginger
2 basil leaves
1 sprig thyme, plus extra for garnishing
Salt and pepper, to taste
Sugar syrup, a dash
100 ml Redd’s Dry
Ice cubes
1 x 340 ml Carling Black Label
Bitters, a dash

Method

Place the ginger in a glass and bash lightly with a muddler or pestle.

Add the basil, thyme, salt and pepper.

Add the sugar syrup and lightly press using the muddler or pestle.

Pour the Redd’s into the glass, add ice and stir to infuse the flavour.

Pour the Black Label into a hurricane glass and top with the herbs and Redd's infusion.

Garnish with a sprig of thyme and drizzle with a dash of bitters.

Credits: All styling and photographs by Libby Edwards. Recipes by The South African Breweries (SAB) and LiquidChefs Mobile Bar Services (011) 887-4535

Strawberry tart with lemon posset

Beer-box (braai) platter

Rum-and-raisin rusks

Date chutney

Lamb curry filling for bunny chow

Pap en vleis

Pan-fried ostrich steaks with ginger and gooseberries

Soya, ginger and chilli dressed salmon sashimi with prawn crackers

Chicken pot-stickers with wasabi mayonnaise

Super healthy, spicy coleslaw

Salmon fish cakes

Grilled chicken pancakes

Butter chicken

Braaied quails on couscous

Black Label fusion

Black Label fusion

Ingredients

Method