Fresh Root Ginger

Pink.

Hi Southpaw,

We have an older thread on fresh ginger, so I have merged your thread with it as it helps Old Style readers to find all the suggestions in one thread. As always posts are listed in date order so you'll need to read from the beginning to see all the replies.

Pink

Aril

You can use freshly grated ginger in stirfries
Aril

traceyaj

I have just grabbed a bargain from Morrissons. 10p for a very large bag of fresh ginger. Apart from obviously stashing in the freezer any ideas for recipe maybe preserved ginger or a drink?

thriftlady_2

Taken from Simone Sekers' Quick and Easy Preserves. I can't vouch for this as I've not tried it but all the other recipes from this book are fab.

4 oz of fresh ginger
5 fl oz of dry sherry

Peel and slice the ginger into thick pieces. Put in a clean jar with a good lid and pour over sherry to cover the ginger. Bang the jar on a hard surface to get rid of air bubbles. Store in the fridge.

The author recommends using it in Chinese recipes plus the sherry as a substitute for rice wine. Also try mixing the sherry with mustard powder to serve with beef. Add a spoonful to soups. Mix with sugar and double cream to make a syllabub. Or, add to gingercakes and fruit cakes. I think the ginger itself can be used in any recipes that call for fresh ginger.

Pink.

Hi tracey,

There's an older thread with lots of ideas so I've merged your thread with it to keep all the suggestions together.

Pink

Bongedone

Yoga_Girl wrote: »

Garlic & Ginger Pickle

3 bulbs garlic, peeled & finely chopped
3 tbsp fresh ginger, grated
140 ml (1/4 pint) + 2 tbsp cider vinegar
1 tbsp brown sugar

Boil the vinegar and brown sugar together, then add the garlic & ginger.
Bring back to the boil then remove from the heat and spoon into a sterilised jar.
Serve in small doses as a condiment to a cooked meal or thinly spread on a sandwhich (eg with a salad sandwhich).

Must admit that I havn't got round to making this yet but I will one day as I love both garlic & ginger.

That sounds good. Will make it during the week.

Seakay

175g fresh ginger
1 heaped teaspoon salt
175ml rice vinegar (or white wine vinegar, or dry sherry)
30g sugar

Peel the ginger (seperate lumps if easier) rub with salt and leave in a covered bowl overnight.

Put the vinegar, sugar and 180ml water in a bowl and stir to disslove the sgar.

Slice the ginger as thinly as possible, blanch quickly in boiling water and dry.

Fill a clean jar with ginger pieces and top with the vinegar marinade. Seal the jar (make sure the inside of the lid is non-metallic). The pickle will be ready for use immediately and will keep in the fridge after opening.

Primrose

I've just bought, enormously cheaply, about a year's supply of fresh root ginger from an Asian shop and want to preserve it in two ways:
Can I convert this root ginger into the type of stem ginger in syrup that is used in desserts or are root and stem ginger totally different types and used in different ways?
Also, how can I chop up the ginger and bottle it so that that I can just use a spoonful of ready prepared product whenever I need it? Thanks.

bargainbetty

Hi Primrose,

My chef flatmate has suggested you shred it, put it in a jar and preserve it in white vinegar for savoury cooking. He said you can also store it in honey, if you'd like to use it for sweeter cooking!

Hope this helps.

salster

I have a load in oil ready for stir fries.