People often ask us what do to unwind after a busy week of designing for our clients, of course we love working closely with all of our clients creating looks for their special days or events, but naturally we have our own way of relaxing after a long day in the workshop, office or at a venue.
We personally love all things food related and find sparking a light in the kitchen helps us to be prepared for a fresh week of client meetings, events, weddings and preparing for shows etc.
Cooking up with Ginger&Lime tends to become a regular in-house fun activity for both of us, selecting ingredients, wine and working on a dish without any recipes. We find using our own instincts when thinking up of a taste palette works best for us in creating a beautiful dish for everyone.
This week we decided to take some snap shots and share with all you lovelies, Sophie was on the main course and Craig on the desert! Our recipes are listed below. We served up, A 12 hour Chilli, coriander & Lime marinated steak with a side of creamy coconut mash, pepper maple sweet potatoes & lime boiled corn, YES, it was as good as it sounded!
Craig whipped up a tort style dessert, Rose and pistachio torte on a base of Scottish shortbread and white chocolate, topped with white chocolate & Raspberry disks! For anyone that knows me (Craig) you know I always go large with portions so I would suggest a smaller size than I had done as this tends to be an indulgent dessert and too much in one portion has potential to spoil it.
For the hooch, a MUST! When selecting our beverages to accompany we went for the obvious options, Sophie chose Shiraz - Because it was a dark & Rich wine, which was going to compliment the red meat and spices perfectly. Craig chose an Italian Prosecco - a crisp, fruity & Light beverage to accompany the smooth white chocolate and raspberries.
We hope that you enjoy making and serving these dishes as much as we did! (We've even added our background music below [wink] )
Sophie & Craig x x
Chilli Lime and Coriander marinated Sirloin steak served with maple pepper potato fries, a light coconut infused mash and lime drenched corn on the cob.
1 x Bunch of Coriander
3 x Limes
3 x Fresh Chillis
2 x Sirloin Steaks
1 x Sweet Potato
2 x Corn on the Cob
1 x Large Potato
Mix together with a mortar and pestle, a large bunch of coriander, juice of 1 lime, 2 finely chopped red chillis and a tea spoon of chilli powder. Grind right down with the pestle.
Add 4 table spoons of olive oil into a large bowl or tub, mix in the coriander, lime and chilli paste and stir well. Add the steaks into the bowl and rub the marinade over the steaks. Add some chopped chilli, coriander and some lime wedges in for some extra aroma.
Leave to marinade for at least 8 hours in the refrigerator (this one was marinated for 12hrs). Remove the marinated steak from the fridge 10 mins prior to cooking.
Grill the steaks for approx 3 minutes (depending how you like your steak...for me medium/rare) on each side at 180F.
Maple Pepper Sweet Potato Fries
.Mix together 5 table spoons of maple syrup, 1 table spoon of olive oil, 2 tea spoons of cayenne pepper season with some black pepper and sea salt. Peel off the skin and cut into large fries. Using a pastry brush go over all the fries on one side, cook for 15 mins and then turn and brush the other side with syrup, cook for another 15 mins until lightly crispy. Cook at 180F
Coconut infused Mash Potato
Peel and Boil the potatoes, once cooked drain the water, season with salt and mash using a potato masher. Add in 30ml of Coconut Milk and stir well ensuring the mash potato is nice and creamy.
Lime Corn on the Cob
Boil the corn in the pan for 4 -5mins on a high heat. Drain the water and squeeze lime juice over the corn. You can add some chilli powder on top if you fancy a little kick.
Bring all components together on a plate, presentation is always important in anything we do, so with that in mind I sprinkled a little dessicated coconut on top of the mash. Garnished the steak with some chopped chilli and stacked the fries up neatly with the corn halved and garnished with a chunky lime wedge.
Sophie's Notes: You can be adventurous with these ingredients, I love coriander but you can chose to have as little or as much as you like, same with the chilli, it's all about personal taste.
Rose and pistachio tort on a base of Scottish shortbread and white chocolate, topped with white chocolate & Raspberry disks
Serves: 4 People
1 x Tub of Double Cream (25oML)
2 x Table Spoons of Rose Essence
1 x Cup of Fleshly Roasted Pistachio Nuts
1 x Punnet of Fresh Scottish Raspberries
1 x Bar of Luxury White Chocolate
1/2 x Bar of Milk or Dark Chocolate
1 x Pack of Scottish Shortbread (Crushed)
Edible Rose Petals (Can be dried in a tub for 3 weeks before use when cooking)
3 x Table Spoons of icing sugar
25g of butter
Melt the butter and white chocolate in a pan, once this has melted down add your crushed shortbread (OFF THE HEAT) and mix well. Equally divide into your dishes and by using a table spoon press tightly down on the biscuits until they are shaped and filling the base of the dish (Tighter the better), once this has been done pop into the fridge for at least 30 mins.
Wrap foil onto a tray or work directly from a metal worktop. I personally wrap foil over my wooden block when working with hot chocolate, not as fancy as a purpose made dish but does the trick! Melt down your white chocolate, once you have done this use a table spoon and spoon 8 pancake like shapes onto the foil (Size them to the size of the dishes you are using approx).
Begin to place the fresh raspberries onto half of the disks while the chocolate is still hot. Melt the milk/dark chocolate and by using a tea spoon drag some chocolate onto the foil away from the white chocolate to form cute shapes. Pop into the fridge and leave for at least 20 minutes. Once they are hard, carefully remove the chocolate disks and place onto the ones with raspberries.
Take your cream, roasted nuts, rose essence, icing sugar and a handful of fresh raspberries and pop into the blender and blitz up until firm. I would normally use my electric mixer but for convenience I used the blender. Once firm, spoon & pack into the dishes or removable cake tins/rings. You can use foil or cling film lined in a cup or small dish to pack everything or into purpose made rings.
Once you have packed the centre on top of the biscuit and chilled for a further 30 mins, take from the fridge and apply your white chocolate & raspberry disks on top. Add dark chocolate, raspberries, petals and dust with icing sugar. Why not serve a shot of prosecco or sorbet.
A glass of white wine, champagne, Cava or my chosen drink... Prosecco accompanies the desert beautifully.
Craig's personal note:
"I would probably serve your version of this dish in a smaller serving, I always over indulge and others sometimes prefer smaller sizes. I am a massive fan of Pistachio & Rose dishes at the moment and think they really compliment this time of year, I hope you enjoy this dish as much as we all did! Open a bottle of vino and enjoy cooking up with us! Craig x"