Frozen ginger paste
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Revision as of 10:56, 16 February 2015 by Chef (talk | contribs) (Chef moved page Ginger paste to Frozen ginger paste)
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
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 300g of unpeeled Ginger
- 3 tablespoons cold water
Method
- Peel the ginger using a speed peeler, 300g of fresh ginger should yield about 250g 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 Pushpash Pent's wonderful "India": ISBN 0714859028.