Tuesday, 18 July 2017

Homemade Stem Ginger


Stem ginger is an item you will always find in my cupboard. It's able to be used in dessert and savoury recipes, making it a must have ingredient. It can be used in drinks too. The syrup is to die for! Taking the time to make it yourself is definitely worthwhile.

When I made this, I happened to use young ginger - it's less spicy and a little more floral. It's perfect for some lovely light desserts. Using normal fresh ginger will also work just as well. The end product will be spicy and pungent.

I love stem ginger in anything from a delicate panna cotta to a light lunch, like this sea bream with a shimeji mushroom broth. Be sure to check out my post on Friday when I combine some of this lovely stem ginger with some fresh plums in a wonderful dessert.

Recipe

Ingredients:

150g young fresh ginger/ fresh ginger
200g caster sugar
1 tbsp glucose
200g reserved cooking liquid

Method:
  • Gently scrap the young ginger to remove the skin. There's no need to peel as where the skin is soft it comes off super easily. If using normal fresh ginger you can use a peeler. (keep the peel to one side).
  • Cut the peeled ginger into rough 3 cm pieces. Remember preferably all the same size so they all cook at the same time.
  • Squeeze what juice you can from reserved ginger peel through a sieve into a medium sized saucepan.
  • Add the ginger to the pan and fill with water until the ginger is covered with water by at least 1-2 cms.
  • Bring to the boil and then leave to cook for around 40 minutes depending on the size of the ginger and whether it's young or normal. I'd recommend cooking normal ginger for about an hour.
  • Remove the ginger from the pan using a fork and leave to one side. Measure 200g of the cooking liquid and pour away the remaining. 
  • Add the ginger to the remaining cooking liquid, followed by the sugar and the glucose. Stir until dissolved and then bring to the boil. Once a boil is reached, turn the heat down and gently simmer for 20 minutes or until thickened to a syrup.
  • Once cooked add the ginger to a sterilised jar with the syrup and seal immediately. 

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