A three course ginger infused menu

COOK 1: SMOKED SALMON AND PAPINO SALAD WITH AVOCADO AND BASIL WITH A WARM PROSCIUTTO AND GINGER DRESSING

Ingredients for salad:
1 small papino, sliced in half, peeled and seeds removed
1 avocado, sliced in half, peeled and pip removed
30g wild rocket
100g smoked salmon ribbons
50g pine nuts, toasted
pomegranate rubies for garnish

Method:
1. Fill the cavity of the avocado with rocket leaves and sandwich together.
2. Place avocado into the cavity of the papino and sandwich together.
3. Wrap the papino with the salmon ribbons to cover like a blanket.
4. Use a sharp knife and cut into slices.
5. Garnish with pine nuts and pomegranate rubies.

For warm dressing:
4 anchovy fillets
120 ml olive oil
1 garlic clove
90 ml white balsamic vinegar
30 ml lemon juice
30 ml honey
5 g fresh ginger, grated
5 g fresh dill
Freshly ground black pepper
70 g prosciutto, crisped up in the oven and finely chopped

Method:
1. Combine ingredients in a food processor.
2. Gently heat in a saucepan.
3. Pour over salad and serve immediately.

COOK 2: LEG OF LAMB

Ingredients for leg of lamb:
2 kg leg of lamb, bone in
salt
freshly ground black pepper
extra virgin olive oil
275 ml ginger beer
30 g butter

Ingredients for ginger paste:
10 g fresh ginger
30 ml brown sugar
15 ml lemon juice
4 garlic cloves
1 medium red onion
10 g fresh mint
90 ml olive oil

Method:
1. Preheat the oven to 220°C.
2. Blend all the ingredients for the ginger paste in a food processor.
3. Rub lamb with paste and put in an ovenproof dish.
4. Drizzle with olive oil and season.
5. Roast the lamb for 30 minutes and turn the heat down to 160°C.
6. Turn the leg over, pour the ginger beer over and cook for another 30 minutes.
7. Turn the oven off and roast for another 30 minutes.
8. Remove from pan and rest for 30 minutes.
9. Skim the oil from pan.
10. Place oven tray onto a medium heat and simmer to reduce and add 30 g butter.

COOK 3: GINGER AND HONEY-GLAZED ROOT VEGETABLES

Ingredients:
500 g baby root vegetables such as rainbow carrots, parsnip, and leeks
100 ml olive oil
10 g fresh ginger, grated
60 ml honey
Salt

Method:
1. Preheat the oven to 180°C.
2. Combine olive oil, ginger and honey.
3. Brush generously over vegetables and season.
4. Roast in the oven for 20 – 30 minutes.

STEP 4: GINGER CRÈME AU CHOCOLAT

Ingredients:
500 ml cream
60 ml icing sugar
3 slices of fresh ginger
200 g organic dark chocolate
2 gelatin sheets
raspberries and pomegranate rubies for garnish

Method:
1. Add gelatin to cold water and soak for 10 minutes.
2. Bring the cream, ginger and sugar to a gentle simmer in a saucepan until the cream has reduced by half. Pour through fine sieve.
3. Add to a clean saucepan, stir chocolate into cream over low heat until melted and remove from heat.
4. Squeeze out gelatin and dissolve in mixture.
5. Pour into four serving bowls and chill for 1 - 2 hours until set.