Ginger Rolls
I can’t remember when I’ve had a better idea.
When we went to Singapore we bought souvenirs. Where, you ask? The supermarket. Of course. And there, I grabbed something small enough to fit in our already stuffed bags but interesting enough not be left behind – ginger jam.
No idea what to do with it.
Up to now, I’ve used it in broth when I had a really bad cough (so lovely!) and on cheese (too strong) but this has been by far the best idea.
What you need:
- puff pastry (know how to make it yourself? Comment below because I don’t!)
- ginger jam
- soy sauce
- sesame seeds
Slice the roll of puff pastry like so: (I put sesame seeds only on half the batch, because I wasn’t sure if they’d be good or not. They were)
And place the mini-rolls on baking paper on a tray ready to be put in the oven, that you preheated to 180C
Cook for about 15 minutes, or until completely cooked. Be sure to leave some space between the rolls as they grow in the oven.
You can have them as they are, or as a side to a fish or seafood dish. We ate about half of them before our salmon was ready….
….that’s how good they were.
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Together with Nicole Duplaix, Chair of the IUCN-SSC Otter Specialist Group , I wrote a book all about otters and how wonderful they are. Check it out We Love Otters
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