{"id":7861,"date":"2020-07-02T16:57:30","date_gmt":"2020-07-02T15:57:30","guid":{"rendered":"http:\/\/wenvoe.org.uk\/?p=7861"},"modified":"2020-07-02T16:57:30","modified_gmt":"2020-07-02T15:57:30","slug":"mr-greedys-tip-for-july","status":"publish","type":"post","link":"http:\/\/wenvoe.org.uk\/?p=7861","title":{"rendered":"Mr Greedy\u2019s Tip for July"},"content":{"rendered":"<p><strong>Mr Greedy\u2019s Tip. &#8211; <\/strong><\/p>\n<p>&nbsp;<\/p>\n<p>Peeling fresh root ginger with a teaspoon. Due to its shape removing the skin can sometimes be a little awkward and wasteful if using a knife or peeler. Hold the ginger in one hand the normal way and scrape the skin off with the round nose end of a teaspoon held in the other. No more cutting off those awkward bits, less waste. Instead of trying to chop up the ginger use your potato peeler, like a mini mandolin. Slice thinly along the grain for your favourite Chinese meal.<\/p>\n<p>&nbsp;<\/p>\n<hr \/>\n<hr \/>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Mr Greedy\u2019s Tip. &#8211; &nbsp; Peeling fresh root ginger with a teaspoon. Due to its shape removing the skin can sometimes be a little awkward and wasteful if using a knife or peeler. Hold the ginger in one hand the normal way and scrape the skin off with the round nose end of a teaspoon held in the other. No [&#8230;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[129],"tags":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p6cWjO-22N","jetpack-related-posts":[{"id":3794,"url":"http:\/\/wenvoe.org.uk\/?p=3794","url_meta":{"origin":7861,"position":0},"title":"A Mr Greedy Tip","author":"Alan Williams","date":"27th September 2017","format":false,"excerpt":"\u00a0 \u00a0 Removing the outer skin of fresh root ginger. Don't use a peeler or hack it with a knife, use a spoon. Scrape the ginger with the tip of the spoon. No need to cut of any lumps or bumps, no waste. \u00a0 \u00a0 \u00a0","rel":"","context":"In &quot;Mr Greedy's Kitchen&quot;","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":12092,"url":"http:\/\/wenvoe.org.uk\/?p=12092","url_meta":{"origin":7861,"position":1},"title":"Stem Ginger and Treacle Tart","author":"Alan Williams","date":"6th August 2022","format":false,"excerpt":"Stem Ginger and Treacle Tart 375g pack sweet shortcrust pastry a little flour for dusting 750g golden syrup 225g breadcrumbs zest and juice of 1 lemon 11\/2 tsp ground ginger 3 large eggs 6 - 8 balls stem ginger, thinly sliced Roll out the pastry and line a prepared 23cm\u2026","rel":"","context":"In &quot;Mr Greedy's Kitchen&quot;","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":6511,"url":"http:\/\/wenvoe.org.uk\/?p=6511","url_meta":{"origin":7861,"position":2},"title":"Sticky Toffee Pear and Ginger Pud","author":"Alan Williams","date":"28th August 2019","format":false,"excerpt":"Sticky Toffee Pear and Ginger Pud 150g dates, chopped small 125g butter, softened 125g caster sugar 2 large eggs, lightly beaten 175g SR flour 1 tsp baking powder 2 tsp ground ginger for the sauce 50g butter 75g soft brown sugar 5 tbsp. double cream 4 pears, peeled and chopped\u2026","rel":"","context":"In &quot;Mr Greedy's Kitchen&quot;","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":2963,"url":"http:\/\/wenvoe.org.uk\/?p=2963","url_meta":{"origin":7861,"position":3},"title":"Rich Dark Chocolate and Ginger Slice","author":"Alan Williams","date":"31st March 2017","format":false,"excerpt":"\u00a0 Rich Dark Chocolate and Ginger Slice 175g ginger biscuits 100g butter 500ml single cream 4tbsp caster sugar Whiz the biscuits in a food processor to fine crumbs. Melt half the butter and stir in the biscuit crumbs. Press into a deep 20cm spring rim tin. Chill in the fridge\u2026","rel":"","context":"In &quot;Mr Greedy's Kitchen&quot;","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":9627,"url":"http:\/\/wenvoe.org.uk\/?p=9627","url_meta":{"origin":7861,"position":4},"title":"Butternut Squash and Ginger Teabread","author":"Alan Williams","date":"6th May 2021","format":false,"excerpt":"\u00a0 \u00a0 \u00a0 \u00a0 Butternut Squash and Ginger Teabread 175g butter, melted 140g clear honey 1 large egg, beaten 250g raw squash, coarsely grated [prepared weight] 100 light muscovado sugar 350g SR flour 1 tbsp ground ginger 2 tbsp demerara sugar Pre-heat oven 160 fan. Butter and line a 1.5\u2026","rel":"","context":"In &quot;Mr Greedy's Kitchen&quot;","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":9075,"url":"http:\/\/wenvoe.org.uk\/?p=9075","url_meta":{"origin":7861,"position":5},"title":"Chinese Lemon Marmalade Chicken","author":"Alan Williams","date":"1st February 2021","format":false,"excerpt":"Chinese Lemon Marmalade Chicken 200g lemon marmalade 2 large cloves garlic, crushed 1 tbsp grated ginger 1 tsp soy sauce 1 tsp sunflower oil or ground nut oil 1 lemon, zested and juiced 8 chicken thighs, skin on and bone in 3 spring onions, sliced on the diagonal Heat oven\u2026","rel":"","context":"In &quot;Mr Greedy's Kitchen&quot;","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"_links":{"self":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/7861"}],"collection":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=7861"}],"version-history":[{"count":1,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/7861\/revisions"}],"predecessor-version":[{"id":7862,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/7861\/revisions\/7862"}],"wp:attachment":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7861"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7861"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7861"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}