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All about the Ginger!

Ginger-inspired recipes from Opies

Splat PR is a boutique food & drink PR agency. Amongst our clients is Bennett Opie Ltd, who make a range of high quality sweet and savoury preserves. Established in 1880, Bennett Opie are amongst the oldest family-owned food firms in the country! Along with their signature lines like Pickled Walnuts, Cocktail Cherries, Gherkins, Onions  and fruits with alcohol, Bennett Opie is the UK’s leading producer of Stem Ginger in Syrup and Crystallised Ginger. You can buy it from Tesco under their Opies brand but of all the ginger you buy from major retailers is made by Bennett Opie too! As this weeks Great British Bake Off was all about ginger, who better is there to showcase the versatility and splendour of ginger with a collection of sweet and savoury dishes?

Carrot, Courgette and Ginger Gluten Free Muffin

Flavorsome and spicy individual muffins, perfect for everyone especially those avoiding gluten in the diet, dairy free as well. Made with Opies Stem Ginger in Syrup.

 Carrot Muffins

 Makes 6

Meal occasion:             Desserts and baking, special diets, vegetarian

Preparation time:          15 minutes

Cooking time:                25 minutes

Oven temperature:       170°C

Allergens:                        eggs, nuts

 Ingredients:

  • 150g self raising gluten free flour
  • 2 tsp mixed spice
  • 1 small courgette, grated
  • 1 small carrot, peeled and grated
  • 3 pieces of Opies Stem Ginger in Syrup, diced and 3tbsp. of reserved syrup
  • 2 eggs, beaten
  • 150ml vegetable oil
  • 75g soft brown sugar
  • 50g chopped walnuts
  • 50g icing sugar

 Cooks notes:         12 hole muffin tin and muffin cases required.

 Method

  1. Pre-heat the oven to 170°C
  2. Sieve the flour and mixed spice into a large bowl .
  3. Mix together courgette and carrot with all of the Opies Stem Ginger and 2 tbsp. of reserved syrup.
  4. In a large mixing jug combine the eggs, oil and sugar.
  5. Pour the liquid mixture into the flour and combine well using a wooden spoon. Fold in the grated vegetables and walnut pieces.
  6. Divide equally between the muffin cases and bake at 170°C for approximately 25 minutes until risen and firm to the touch. Leave to cool.
  7. Mix the icing sugar with remaining syrup and drizzle over the tops of the muffins.

 Total cost: £2.63 (cost per muffin 44p)

Hints and Tips: Ordinary self-raising flour works well in this recipe. As an alternative finish, chop a piece of ginger and scatter over the tops before baking. Try using a lever-action ice cream scoop for easier, speedy way to fill the cases.

Ginger Chicken Udon

By using udon instead of more traditional egg noodles, this dish has a contemporary feel. The addition of Opies Stem Ginger in Syrup brings subtle heat and spiciness to the dish.

Chicken Udon Noodles

Serves 4

Meal occasion:           Midweek meals, Events & occasions

Preparation time:       20 minutes

Cooking time:              30 minutes

Allergens:                     may contain wheat in soy sauce, sesame seeds

 Ingredients:

  • 250g udon noodles
  • 1 tbsp olive oil
  • 2 cloves garlic, crushed
  • 400g chicken breast, diced
  • 250g packet of prepared stir-fry vegetable
  • 2 pieces Opies Stem Ginger in Syrup, drained and cut into small pieces
  • 3 tbsp soy sauce
  • 100ml hot vegetable stock

 Method

  1. In a large pan of boiling water cook noodles for about 5 minutes until al dente, drain and rinse with cold water.
  2. Heat a large non-stick wok on a medium setting, add the olive oil, garlic and chicken, cook for 5 minutes until the chicken browns.
  3. Empty the stir-fry pack into the wok, add Opies Stem Ginger, soy sauce and stock and stir-fry for 3-4 minutes until the vegetables have wilted.
  4. Add the noodles and toss everything together until the noodles are coated with sauce.
  5. Serve immediately.

Cost per serving £1.47

Hints and Tips: Try replacing the chicken with king prawns or chunks of salmon, add with the vegetables as they take less time to cook than the chicken.

Salmon, Ginger and Tarragon Parcels

Succulent salmon fillets topped with chopped Opies Stem Ginger in Syrup, sliced spring onions and tarragon and encased in a light, crispy filo pastry.

Salmon Parcels

Serves 4

Meal occasion:                    Midweek meals, Events and occasions

Preparation time:                20 mins

Cooking time:       20 mins

Cooking Temperature:      180°C

Allergens:                              gluten, dairy, fish

 Ingredients

  • 4 pieces of Opies Stem Ginger in Syrup, drained and chopped
  • 4 spring onions, finely sliced
  • 2 tbsp chopped fresh tarragon
  • 1 lemon, zest and juice
  • 270g pack of filo pastry
  • 50g unsalted butter, melted
  • 4 salmon fillets, skinned
  • salt and pepper to season

 Method

  1. Pre-heat oven to 180°C
  2. Mix together the Opies Stem Ginger, spring onions, tarragon and lemon in a small bowl.
  3. Cut the filo sheets in half and divide into 4 piles. Allow 2/3 layers for each parcel.
  4. Build each parcel individually brushing with butter between layers: place a salmon fillet in the centre of each square.   Top each fillet with the ginger mixture, dividing it equally between each one. Season.
  5. Wrap remaining pastry loosely around the salmon, brush with butter.
  6. Place on a lined baking tray and bake at 180°C for approximately 20 minutes until golden.

 

Hints and Tips:

Delicious served with freshly cooked seasonal green vegetables and new potatoes. Try sprinkling with sesame seeds before baking.

Use Opies Lemon Slices instead of fresh lemon.

As an alternative, try using different fresh herbs like dill, coriander or basil.

Replace the salmon with trout fillets for a seasonal twist.

 

Essential Info: 

Where to Buy: Opies’ Stem Ginger in Syrup is available year-round from Tesco and Asda 350g RSP £2.60.

Recipe Credit: Recipes by Opies. www.opiesfoods.com

PRESS CONTACT: Lesley Parr, Splat PR 07754 482139 / 01538 381884 lesley@splat-marketing.co.uk @SplatPR

Bennett Opie Limited: Bennett Opie is one of the oldest, private family-owned food companies in the UK and is based in Sittingbourne, Kent. For over a century Bennett Opie Limited has endeavoured to create, produce and distribute high quality products that include a wide range of cocktail products, speciality pickles, chutneys, olives, ginger, luxury fruits, sauces and compotes under the Opies brand.

Bennett Opie is also the sole distributor for a number of chosen partner brands including Monin, Lingham’s Chilli Sauce, Barry Norman Pickled Onions, Ferns Curry Pastes and Delice du Provence. Opies is an established export brand that has been recognised for the Queens Award for Export and is currently sold to 25 countries worldwide.

 Social Links: Website: www.opiesfoods.com Twitter: @OpiesFoods

 

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