Lemongrass (Back)
Not to be confused with fat spring onions or skinny leeks these are the most wonderful tufted perennial plant with such a distinctive citrus scent and lemony flavour. Bruise the tougher top end of the stalk and let it release its goodness into in soups, sauces and curries or slice and finely chop the lower tender 2 inches into marinades and salads.
We’re all fanatical barbequers and like to make lemongrass brushes for basting meat and fish. Trim off the bottom 2 inches for use elsewhere and then flatten the cut end using something very heavy – now you will have a fibrous basting brush. Clever. |
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| Roasted |
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| Chargrilled* |
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| Caramelised |
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| Smoked |
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*also known as fire roasted and flamegrilled |
Lime leaf (Back)
The fruit is not a true lime at all but a relation of the citrus family. With knobbly skins they are quite unlike their chic smooth skinned cousins, the lemons and limes. The fruit is inedible and sadly useless, yielding very little, very sour juice. Poor things. But oh the fabulous leaves are very highly prized.
The fantastic smell is not released until they are bruised or shredded. Delicious in soups and curries from Indonesia, Thailand, Malaysia or Vietnam they are also wonderful in desserts and chutneys. We love them so much we dedicated a recipe to them; Roasted Golden Pineapple and Lime Leaf Relish. It will revolutionize a ham sandwich. |
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Whole |
Sliced |
Diced |
Julienne |
Minced |
Puree |
| Uncooked |
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| Roasted |
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| Chargrilled* |
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| Caramelised |
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| Smoked |
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| Boiled |
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*also known as fire roasted and flamegrilled |
Ginger (Back)
Worldwide in its popularity. The Elvis of the spice world. Peel then slice, chop, bruise, puree or grate it – we can do it all for you and save you the trouble. Dried is quite different and we don’t think it’s an acceptable substitute for the real fresh thing. (Wimpy as it is it also can’t take high cooking temperatures). Fresh is wonderful for baking as it goes so well with shortbread flapjacks, fruit cakes and puddings.
We love to add it to chutneys, relishes and compotes for extra warmth. Our Apple & Ginger Compote with a generous spoonful of Granola is a great way to start any day. On the other hand you can just swirl it into a big bowl of natural low fat yoghurt. |
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Whole |
Sliced |
Diced |
Julienne |
Minced |
Puree |
| Uncooked |
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| Roasted |
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| Chargrilled* |
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| Caramelised |
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| Smoked |
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| Boiled |
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*also known as fire roasted and flamegrilled |
Galangal (Back)
Is a fully paid up member of the Ginger family being its South East Asian cousin. Often called Thai Ginger. There are several varieties; the Greater, knobbly one smells of pine and needs thinly peeling and slicing, and has a sharp flavour.
The Lesser looks weirdly like a clutch of fingers, should be washed and sliced thinly again and added to make an earthy curry. It’s more pungent and has a flavour that crosses between ginger and black pepper. Harder than ginger it needs cooking longer. Pound it with onion, garlic, chillies and ginger to make the most professional spice paste. (We can do that too). |
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Whole |
Sliced |
Diced |
Julienne |
Minced |
Puree |
| Uncooked |
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| Roasted |
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| Chargrilled* |
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| Caramelised |
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| Smoked |
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| Boiled |
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| Steamed |
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*also known as fire roasted and flamegrilled |
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