back to Recipes
Loaf's Triple Ginger Loaf
1/2 c flour
pinch salt and pepper
1 tsp sumac
nob of butter
rocket
gurnard
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.
Get the latest news from Loaf
Proud supporters of
triple ginger
Mexican Sliders with Cumin Seed Gouda
Swine - by Al Brown
Asian Hot Dog Rolls - My Food Bag
Smoked Chicken and Bacon Caesar with Garlic Croutons
Cumin spiced meatballs with minted yoghurt
Ribollita