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Hi I have a lump of ginger left over from my ginger experiment and have no idea how or what to cook with it. Anyone got any good ideas please
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Last edited by stella; 30-09-2011, 08:00 AM. -
I peel and freeze mine then I grate it into stir fried, curries or anything else I need it for.Location....East Midlands. -
Didnt know you could freeze it. Do you grate it first or cut it into small lumps? Do you use it in cakes?
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I only ever use ginger in savoury things, mostly curries and stir-fries. Don't like grating it, so it gets chopped into tiny shreds (thin slices across the grain first).
The only sweet ginger thing I like is ginger-beer.Flowers come in too many colours to see the world in black-and-white.Comment
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Ginger beer sounds great, do you need a lot thoughComment
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Add it grated into plum jamHe who smiles in the face of adversity,has already decided who to blame
Artificial intelligence is no match for natural stupidity
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We mainly use it in stir fries or curries too. We recently have been making a delicios warming carrot and ginger soup (cant remember which book it is from but will happily send you the recipe if I can remember!), and I know there is a Carrot, Ginger and Coconut soup in this month's Vegetarian Living.Comment
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A nice hot warming drink with ginger.
Pint of fresh orange juice( either sqeeze your own or buy fresh orange juice)
Pint of fresh Cranberry juice.
Either use ground ginger or use a small piece of fresh root ginger finley chopped.
couple of pinches of mixed spice
put it all into a large pan and heat till all is nicely hot to drink
If you've used the chopped up fresh root ginger you might want to seive the drink
It smell amazing as well.
I also use ginger in spicey apple crumble.
Mix it in with the apples.
I mostly use fresh ginger in savoury dishes as it's quite hard to chop tiny for sweet dishes. You really require a little pestle and mortar to crush up the root ginger.
If you can do this well it does make excellent ginger cake gingerbreadsLast edited by Aisles; 30-09-2011, 08:05 PM.Comment
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I found a nice ginger cordial recipe somewhere on the web. Was American and had a lot of sugar in it so halved the sugar. Very refreshing when the weather's hot but I think could be drunk with warm water too.Comment
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Stella, if you have a look at this site you'll find more recipes than ya can shake a stick at, I personally find it very useful.
I also love making this Cake.
FRESH GINGER & COFFEE CAKE.
INGREDIENTS
175g unsalted butter
75ml milk
1 tbsp ground coffee (not instant)
2cm piece root ginger, finely grated
2 large eggs
225g caster sugar
100ml sunflower oil
100g chopped pistachios
275g plain flour
3 tsp baking powder
200g cream cheese
Finely grated zest of 1 lemon
2 tsp lemon juice
175g icing sugar
METHOD
1. Line the base and sides of a deep, 22cm square baking tray or cake tin with nonstick paper, and heat the oven to 180C (160C fan-assisted)/ 350F/gas mark 4.
2. In a pan, melt 50g butter, remove from the heat, stir in the milk, coffee and ginger, and set aside.
3. Whisk the eggs and sugar until foamy and pale, then beat in the coffee mix and oil.
4. Stir in 75g pistachios, fold in the flour and baking powder & spoon into the tin.
5. Bake for 30-35 minutes, until a skewer comes out clean, and leave to cool.
6. Beat the remaining butter until smooth and light, then beat in the cheese, zest and juice, followed by the icing sugar. Spread over the top of the cold cake and decorate with the remaining nuts.
ENJOY
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I almost always put ginger in with rhubarb.Comment
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