Frozen ginger paste

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Frozen ginger paste
Frozen ginger paste
Teaspoon and tablespoon measures of ginger paste, frozen and ready top use.
Servings:Servings: 18 - Makes 250 g of Ginger paste
Calories per serving:0
Ready in:15 minutes
Prep. time:15 minutes
Cook time:None
Difficulty:Easy
Recipe author:Chef
First published:10th March 2013
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Teaspoon and tablespoon batches, ready to be frozen on a tray and then bagged up and frozen
250g of peeled ginger
300g of peeled ginger

This simple mixture of fresh crushed Ginger is the cornerstone of many Indian recipes.

This mixture will keep for 3 days if kept in the fridge, or many months if frozen in useful sized measures.

To freeze, use spoons to measure out separate 'servings' on to a non-stick oven tray, place the tray in the freezer and then bag-up once the Ginger paste has frozen solid.

Ingredients

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  • 300g of unpeeled Ginger
  • 3 tablespoons cold water

Method

  1. Peel the ginger using a speed peeler, 300 g of fresh ginger should yield about 250 g of ready to use ginger
  2. Cut into thumb-sized pieces
  3. Blend the Ginger to a paste in a food processor.

Recipe source

Idea taken from Mr Pushpesh Pant's wonderful "India": ISBN 0714859028.

See also

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

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