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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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