In my cookbook Ginger gets used a lot, it's a perfectly safe flavour alternative for cakes and cookies and is great in may savoury dishes like stir fries and curry.
During Christmas time ginger is also used a lot for puddings, Christmas Cake and Gingerbread of course! I personally put crystallized ginger like that pictured in my homemade plum pudding, and because sugar is the preservative it's perfectly safe.
How to use?
Ginger is a spice and used widely through Asia for medicinal and cooking purposes. Did you know that Ginger can break up and help expel intestinal gas? This makes it excellent for all forms of nausea.
Ginger has a sweet yet warm flavour and lemony pungent aroma and really adds a zing to any recipe. Use ginger in the following foods:
- Cookies and biscuits
- Ice cream
- Cakes- Slices
- Stir fry's
- Dipping sauces
Which do I buy?
Ginger in it's freshest form comes as a root that can be stored in a dark place in the pantry. To prepare just peel and chop to desired size. This is preparation is best for stir fry's.
For baking cakes and sweets buy ginger in it's powdered form and sift with the flour or straight to your baking.
Buying your ginger already crushed in a jar is perfectly acceptable (so long as there are no other additives) and super convenient for whipping up a quick stir fry for dinner.
Finally crystallized ginger which is preserved with sugar is super sweet and can be consumed as is. Chop it finely to add to puddings, cakes and ice creams.
Ginger Rock Cakes
Bec Taylor hates to cut pumpkin so gets Mr Taylor to do it ... the only good purpose for him in the kitchen! That and jar opening ...