Ginger ~ HOTW #26

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www.abc.net.au/centralwest/stories/s1220864.htm

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When I chose ginger for the herb of the week, I was particularly interested to learn more about dried ginger. It was mentioned by Hugh on River Cottage, he used it in a chutney.

This is an interesting link but I am sure there are better ones.

www.alibaba.com/showroom/Dried_Ginger.html

[cupcake]

Are you talking about the dried powder?

www.gingerpeople.com/recipe.html

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I think they are flat pieces. I saw them briefly on TV.

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Maybe this is the one I mean:

www.amazon.com/Ginger-Pieces-Dried-Chopped-loose/dp/B000GB7P4C

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www.coopfoodstore.com/news/Archives/arch_3-02/from_pantry.html

www.gourmetsleuth.com/ginger.htm

I think I have pickled ginger in the fridge, very pretty and lovely to eat.

foodcourt.wordpress.com/2007/01/31/ginger-lime-pachak-digestive/

vegangrandma.blogspot.com/2007/02/gingergarlic-chickpeas-and-iome.html

Kitty Morse’s Ras el Hanout

(from Kitty Morse, Cooking at the Kasbah: Recipes from My Moroccan Kitchen)

Kitty Morse, who was born in Casablanca, has written nine cookbooks iincluding Cooking at the Kasbah, which was inspired by her family’s recipes. This version of ras el hanout is a blend of 9 spices plus salt. Morse uses the robust blend in a recipe for Kefta Mahchiya: stuffed meatballs with dried fruit in sweet onion sauce. The mixture has the slightest whiff of turmeric—or is it nutmeg? Either way, it is a favorite in our house—the secret ingredient in to-die-for fried chicken.

You will need a good spice grinder if you use whole spices. See
“Tools of the Trade: We Test a Few Under $30 Spice Grinders; Which Ones Work for Spices?” for our recommendations.

Makes about 1/4 cup

Ingredients:

1 teaspoon allspice berries or 1-1/4 teaspoons ground allspice
1 whole nutmeg or 2 teaspoons ground nutmeg
20 threads Spanish saffron
2 teaspoons black peppercorns or 1-1/2 teaspoons ground black pepper
1-1/2 teaspoons blade mace or ground mace
1 three-inch cinnamon stick or 1 teaspoon ground cinnamon
2 teaspoons cardamom seeds or 1-1/2 teaspoons ground cardamom
2 two-inch pieces dried ginger or 2 teaspoons ground ginger
2 teaspoons salt
1 two-inch piece dried turmeric or 1 teaspoon ground

Method:

1. If using whole spices, put all the ingredients in a nonstick pan over medium-high heat and toast, stirring constantly, until the mixture emits a pleasant aroma, 3 to 5 minutes. Remove from heat and let cool. (This first step is not necessary if using commercially ground spices.)
2. Using a mortar and pestle or a spice grinder, reduce the ingredients to a fine powder. Sift to remove fibrous elements. Place in a tightly sealed container and store in a cool, dark place or in the freezer.

From: www.spicelines.com/2006/10/ras_el_hanout_the_secret_ingre.htm

[cupcake]

I have not seen ginger like that before. I have seen the crystallised version. I buy the powder.

Here is a very simple ginger tea recipe
altmedicine.about.com/cs/3/a/Ginger_Tea.htm

Gingered carrots
southernfood.about.com/od/carrots/r/bl30110j.htm

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I've included this next recipe as the sauce could probably be used on other things perhaps.

Rice paper rolls with plum & ginger sauce

Preparation Time

30 minutes
Cooking Time

15 minutes
Makes

12 rolls
Ingredients

* 50g cellophane (mung bean) noodles
* 12 (about 300g) medium cooked prawns, peeled, deveined, roughly chopped
* 50g (1/3 cup) chopped roasted peanuts
* 2 tbs plum & ginger sauce
* Ground black pepper, to taste
* 12 20cm-diameter round rice paper sheets (see note 3)
* 3/4 cup fresh coriander leaves
*
plum & ginger sauce
* 500g blood plums
* 125mls (1/2 cup) water
* 60mls (1/4 cup) cider vinegar
* 2 tbs brown sugar
* 2 tsp kecap manis (sweet Indonesian soy sauce)
* 1.5cm piece fresh ginger, finely grated

Method

1. To make the plum & ginger sauce: Use a sharp knife to cut the plums in half then discard the stones. Cut the flesh into quarters and place in a large saucepan with the water, cider vinegar, brown sugar, kecap manis and ginger. Stir over medium heat until the sugar dissolves then bring to the boil. Reduce heat to low and simmer, uncovered, for 15 minutes. (See microwave tip).

2. Transfer the sauce mixture into a blender or food processor and blend until smooth. Return to saucepan and bring to the boil over medium heat. Pour into hot sterilised jars (see note 2), seal and invert for 2 minutes. Turn jars upright and allow to cool before labelling. Store, unopened, in the fridge for up to 1 month.

3. To make the rice paper rolls, cook the noodles in a saucepan of boiling water for 1-2 minutes or until tender. Drain and refresh under cold running water. Drain. Combine the noodles, prawns, peanuts and plum & ginger sauce in a bowl. Season with pepper. Divide the mixture into 12 portions. Soak 1 rice paper sheet in hot water for 30 seconds or until softened and then drain on paper towel. Reserve 1/4 cup of coriander leaves for garnish and then scatter a few remaining coriander leaves over the rice paper. Top with 1 portion of prawn mixture, fold in the sides then roll up firmly to enclose.

4. Place on a plate, cover with plastic wrap and place in fridge. Repeat with the remaining rice paper sheets, coriander and prawn filling. Serve rice paper rolls with the plum & ginger sauce and garnished with the reserved coriander leaves.

Notes & tips

Note 1:Once opened, the plum & ginger sauce will keep in the fridge for 2 weeks. You can make the rolls up to 4 hours ahead. Also serve this sauce with spring rolls, wontons, barbecued meat or chicken, or add it to stir-fries.

Note 2 To sterilise jars, wash the jars and lids in warm soapy water and rinse well. Place them in a large saucepan and cover with water, Bring to the boil and boil for 10 minutes. Transfer the jars and lids to a baking tray lined with baking paper and place in a pre- heated oven at 100°C until dry. Use the jars straight from the oven.

Note 3 Rice paper sheets can be purchased from Asian food stores.
Microwave tip: Place the plums, water, cider vinegar, brown sugar, kecap manis and ginger in a large heat-resistant microwave- safe bowl. Cook, uncovered, for 12-15 minutes on High/850watts/100% or until sauce is thick.

Makes: 500mls (2 cups) sauce as well
Source

Australian Good Taste - January 1998 , Page 73
Recipe by Michele Curtis

From: www.taste.com.au/recipes/10558/rice+paper+rolls+with+plum+ginger+sauce