lockdown has thrown some challenges our way along with staff shortages, it has left us with the difficult decision that we need to stop delivering on Sundays for the short term.
Loaf's Triple Ginger Loaf
1/2 c flour
pinch salt and pepper
1 tsp sumac
nob of butter
150g fresh cranberries
2-3 tsp dark brown sugar
200ml pinot noir
This creative dish is as delicious as it sounds and was a finalist in our Use You Loaf competition at the 2011 Auckland Food Show.
Thinly slice Triple Ginger Loaf and bake until crispy (approx. 15-20 mins). Turn the Loaf once during the time to ensure evenly toasted.
Cut gurnard fillet into finger sized strips. Mix flour, salt, pepper and sumac in a bowl and dust fish evenly. Fry in a nob of butter.
To make the compote mix cranberries, dark brown sugar and pinot noir. Save 3-4 whole cooked cranberries for presentation. Reduce down together and push through a metal sieve.
Plate up with ginger loaf, rocket, gurnard fillets and dollop of cranberry compote then dust with sumac.
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