Difference between revisions of "Frozen ginger paste"
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| + | |DatePublished=10th March 2013 | ||
| + | |Author=Chef | ||
|ImageComment = Teaspoon and tablespoon measures of ginger paste, frozen and ready top use. | |ImageComment = Teaspoon and tablespoon measures of ginger paste, frozen and ready top use. | ||
|Servings = Makes 250 g of Ginger paste | |Servings = Makes 250 g of Ginger paste | ||
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Revision as of 14:02, 18 October 2015
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
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 300g of unpeeled Ginger
- 3 tablespoons cold water
Method
- Peel the ginger using a speed peeler, 300 g of fresh ginger should yield about 250 g of ready to use ginger
- Cut into thumb-sized pieces
- 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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