Chicken, lamb or pork cubed
1 garlic clove, crushed
4 x 15 ml spoons soy sauce
4 x 15 ml veg oil
1 x 15 ml peanut butter
2 x 15 ml finely chopped spring onions
1 5 ml spoon sesame seeds
Salt
Freshly ground pepper
Pinch of chilli powder
Put garlic, soy sauce, oil and peanut butter in a bowl and whisk well. Gradually whisk in the spring onions, sesame seeds, chilli powder, salt and pepper to taste. Add meat and turn to coat. Leave to marinate for 2 to 4 hours in the fridge (If using wooden skewers soak in water for an hour or they burn under the grill). Thread meat on skewers (a messy business) and grill.
275ml (½ pint) single cream
275ml (½ pint) double cream
6 oz caster sugar
6 oz ginger snap biscuits, finely crushed
4 tablespoons ginger syrup
175g (6 oz) preserved ginger - drained and finely chopped
Whip the creams together with the sugar until thick. Turn into metal trays, cover withfoil and place in the freezer for about 1 – 2 hours to harden.Turn the mixture into a chilled bowl and beat well. Mix in the crushed biscuits, ginger syrup and preserved ginger. Cover and freeze for another hour. Beat well again and freeze finally for 2 hours (or longer)Place the ice cream in the fridge 1 hour before serving to allow it to soften (which I forgot to do).I’ve also tried to cut down on the sugar a bit as its quite sweet but the cream doesn’t thicken quite so well.