Stem Ginger
Michel Roux Jr once described stem ginger in syrup as “one of my all-time favourite ingredients¹” and as the leading branded producer, Opies couldn’t agree more!
Spectacular in cakes, desserts and even savoury dishes, it’s sweet and spicy in taste without the stringiness of fresh ginger. It’s so easy to prepare – simply blitz, grate, slice or chop it, and of course don’t forget to use the sweet ginger syrup leftover in the jar too! As the weather turns cooler, ginger adds a great seasonal edge to darker night menus in teas, cakes, cocktails and more.
Opies top 5 uses:
- Pour the syrup over crumpets or pancakes
- Chop and stir into stuffing mix for pork or chicken
- Drizzle the syrup over goats’ cheese
- Prepare a Ginger Mojito (or Nojito for Low and No ABV menus)
- Chop and add to flapjacks
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Pickled walnuts
As the season changes and the nights draw in, warming, sustaining dishes with specialty touches can add real intrigue and variety to your winter menu offering. Pickled walnuts provide a unique opportunity to diversify your menu with endless possibilities!
Al dente in texture rather than having that distinct walnut ‘crunch’, pickled walnuts can be chopped, sliced, diced or mashed. They are the perfect accompaniment to cheeseboards and a host of savoury dishes thanks to their tangy, sweet and slightly spiced flavours.
Opies top 5 uses:
- Serve with cheese and crackers
- Serve on charcuterie boards
- Prepare a vinaigrette using the pickling liquor
- Delicious in rich stews and pies
- Tossed through a goats cheese and courgette pasta
