RED-DY, STEADY, COOK!
Foodie fans fond of ginger and carrots are in for a treat, with the Ginger Chef Cook-Off. This will be our second year of hosting the mad Ginger Chef Cook Off. We will have a number of red haired chefs from restaurants around Cork. Their challenge is to cook and prepare a meal with a mystery set of red ingredient, within one hour! Think red peppers, carrots, red meat, chilies and lots more!.
In 2011, at our first Ginger Chef Off, four redheaded chefs competed. They were Denis Cronin of Cronin’s Pub and the Mad Fish Restaurant, Kate Lawlor of Feens Quay, ex chef John Kelleher, who has since pursued a career in healthcare and amateur chef and owner of Pine Lodge, Myrtleville, Paddy O’Brien.
This year’s competition will take place outside Cronin’s Pub on Sunday, August 25th at 4pm.
Some ginger recipes for you to try….
from The Ginger Chefs of Angelfoods
Ginger biscuit shapes of your choice
Preheat Oven to 180
350 grm Plain Flour
175 grm Brown Sugar
2 tsp of Ginger
1 tsp of Bicarb of Soda
115 grm of Butter
60 ml of Golden syrup.
A little icing sugar to roll out
Cream Butter, Sugar and Egg
Add the Golden Syrup
Sieve the dry ingredients and add gradually
When mixture forms a ball, remove and roll out.
Dust with Icing sugar if mixture becomes sticky.
Cut using any shape, and bake at 180 for 12 to 15 mins until golden
When slightly cooled, transfer to rack to cool completely.
from The Mad Fish Kitchen at Cronin’s Pub
This is great for fish, monkfish and prawns or shrimps
1 onion finely chopped
1 inch of root ginger grated
2 large cloves of garlic crushed
50ml of oil
Zest the rind of one lime and squeeze the juice from all of them. Mix all the other marinade ingredients together and, pour over fish. Leave for one hour. Drain off the marinade, but keep. As you cook your fish, brush on some more marinade for extra flavour.