The sun in Stockholm has been shining and shining months now. The winter this year was very long, very dark and very cold, so the glorious sun and warmth and green has been welcomed with joy. I have never enjoyed spring so much as this year. We have a noisy nest of sparrows living in the roof just above our bedroom window. Every morning we are awoken by the sound of life itself bursting forth (Leopold is less happy about this). We live in an area famous for the variety of birds and they truly are everywhere. Flying, singing, screeching, fighting and eating. They are a delight to behold.
When we sit out on our balcony, basking in the sun, they swoop around our heads, tweeting, tweeting, tweeting. This recipe comes from one of those marvellous days – our first barbecue of the season. Marinated halloumi and vegetables, hummus, fresh avocado, salad, basil-lemon butter, sourdough bread from my bakery and the garlic-ginger-chilli-soy deliciousness blessing everything it touched. This salty, spicy, garlicy, savoury Asian-style marinade is great on so many different dishes. We used it as a marinade for the barbecued vegetables and halloumi. As a salad dressing. Drizzled over pasta the nest day. Stirred into pizza sauce. And then, all gone!
Garlic-Ginger-Chilli-Soy Marinade & Dip
Makes enough to dress/marinade several meals
- 4 cloves garlic, crushed
- 3cm knob of ginger, chopped fine or grated
- 3 fresh red bird’s eye chillies (or other tasty hot chilli), sliced
- 1/2 red onion or shallot, chopped
- 200g/ml naturally-brewed soy sauce
Mix all ingredients together. Done! Keeps covered in the fridge for about a week. The flavour will get stronger the longer the chilli and garlic sit in the soy sauce, but I think it just gets more and more delicious.