Best 3 Preserved Ginger Recipes
**Embrace the Sweet and Spicy Delight: A Culinary Journey with Preserved Ginger Recipes**
Embark on a flavorful odyssey with preserved ginger, a culinary gem that tantalizes taste buds with its harmonious blend of sweet and spicy notes. Originating in ancient China, this delectable treat has captivated palates across cultures, becoming an integral part of Asian cuisine. Preserved ginger boasts a vibrant history, deeply rooted in traditional medicine and culinary artistry. Discover the secrets behind this delectable delicacy and delve into a collection of enticing recipes that showcase its versatility. From classic candied ginger to zesty ginger tea, fiery stir-fries to refreshing cocktails, these recipes unveil the boundless possibilities of preserved ginger. Prepare to elevate your culinary repertoire and embark on a journey where sweet and spicy converge, leaving an unforgettable mark on your taste buds. Brace yourself for a tantalizing adventure as you explore the diverse world of preserved ginger recipes.
PRESERVED GINGER
Preserved ginger is unavailable in Greece so I put up my own. I most often use it in poundcake, but it's great spooned over bread pudding and vanilla ice cream too, and wait till you add it to a curry! Actually, it has endless uses. A good thing to have in your pantry.
Provided by evelynathens
Categories Low Protein
Time 1h
Yield 1 lb (approximately)
Number Of Ingredients 3
Steps:
- Rinse scrubbed and peeled roots and soak in cold water overnight. Drain.
- Place in kettle in cold water to cover. Bring to a boil. Drain and repeat process 3 or more times (depends on how old the ginger is).
- In a separate pan, boil sugar and 1-1/2 cups water together for 20 minutes to make the syrup. Stir in the drained ginger root and heat until syrup comes to a boil. Remove pan from heat and let stant overnight.
- Store in airtight glass jars in the refrigerator or process in a water bath in the usual way.
Nutrition Facts : Calories 2118.6, Fat 3.4, SaturatedFat 0.9, Sodium 74.2, Carbohydrate 534.2, Fiber 9.1, Sugar 460.4, Protein 8.3
ENGLISH HIGH TEA PRESERVED GINGER DRIZZLE CAKE
If you like ginger & especially ginger cakes, this is the one for you! This is the most moist and delectable ginger cake I have ever tasted! An old friend of my Mum's gave the recipe to her and she passed it on to me - it is a bit like Chinese Whispers, much changed and adapted since my Mum's friend scibbled it on the back of a napkin over 20 years ago, but still a firm favourite! It is the definitive style of a typical English High Tea Cake........get out your prettiest cake stand and your best Tea Set. At Easter time, I often cyrstalise some violets from the garden and decorate the cake with them, it looks wonderful & very spring like! NB: The size of the tin is VERY important in order to achieve a deep, moist cake.
Provided by French Tart
Categories Dessert
Time 1h10m
Yield 1 Ginger Cake, 12 serving(s)
Number Of Ingredients 15
Steps:
- You will need a non-stick round cake tin measuring 8", at least 1"deep, and some silicone paper (parchment).
- Pre-heat the oven to gas mark 180C/350F/gas4.
- First, prepare the cake tin by greasing lightly and lining it with the silicone paper: press it into the tin, folding the corners in to make it fit neatly - the paper should come up 1 inch above the edge.
- To make the cake, in a large pan, gently melt the butter with the sugar, golden syrup & black treacle over a low to medium heat.
- Cool briefly & stir in the milk.
- Beat the eggs into the mixture & add the chopped stem ginger - mix well.
- Sift in the flour into a bowl and combine thoroughly, then add the ground ginger, baking powder & freshly grated ginger root. Combine thoroughly.
- Pour the cake mixture into the prepared cake tin & spread the cake mixture evenly in the cake tin.
- Bake on the middle shelf of the oven for 45-50 minutes, or until the cake is risen, springy and firm to touch in the centre.
- Take the cake out of the oven & prick all over with a skewer or a toothpick; pour the ginger syrup over the cake, making sure it all sinks down into the holes.
- Leave the cake to cool in the tin for 60 minutes, then turn it out onto a wire rack and make sure it is absolutely cold before you attempt to ice it.
- For the icing, sift the icing sugar into a bowl and mix with enough of the lemon juice to make a consistency of thick cream - you might not need all the lemon juice.
- Now spread the icing over the top of the cake, and do not worry if it dribbles down the sides in places, as this looks quite attractive.
- Cut the remaining ginger into 12 pieces & arrange around the edge of the cake so that when you cut it you will have 12 slices, each with a piece of ginger in the centre.
- If you would like one or two of these cakes tucked away for a rainy day, they freeze beautifully - simply defrost and put the icing on half an hour before serving.
Nutrition Facts : Calories 373.3, Fat 15, SaturatedFat 9.1, Cholesterol 72.6, Sodium 500.4, Carbohydrate 56.9, Fiber 0.8, Sugar 33.8, Protein 4.1
PRESERVED GINGER CAKE WITH LEMON ICING GLAZE
This is quite simply our favorite cake. It's simple but absolute heaven. The spiciness of the ginger within the moist cake, coupled with the sharpness of the lemon icing, is such that it never fails to please all who eat it. It is a typical British cake and very different from North American style cakes.
Provided by MarieRynr
Categories Dessert
Time 1h15m
Yield 15 serving(s)
Number Of Ingredients 14
Steps:
- First prepare the cake tin by greasing it lightly and lining it with the silicone paper: press it into the tin, folding the corners in to make it fit neatly.
- The paper should come up 1 inch (2. 5 cm) above the edge.
- Preheat oven to 325*F.
- To make the cake, take a large mixing bowl and cream the butter and sugar together until light and fluffy.
- Next break the eggs into a jug and beat them with a fork until fluffy, then gradually beat them into the mixture, a little at a time, until all the egg is incorporated.
- Next fold in the ginger syrup and molasses; the best way to add the molasses is to lightly grease a tablespoon, then take a tablespoon of molasses and just push it off the spoon with a rubber spatula into the mixture.
- Sift the flour and ground ginger on to a plate, then gradually fold these in, about a tablespoon at a time.
- Next fold in the almonds, followed by the milk, and lastly the grated root ginger and pieces of stem ginger.
- Spread the cake mixture evenly in the cake tin, then bake on the middle shelf of the oven for 45-50 minutes, or until the cake is risen, springy and firm to touch in the centre.
- Leave the cake to cool in the tin for 10 minutes, then turn it out on to a wire rack and make sure it is absolutely cold before you attempt to ice it.
- For the icing, sift the icing sugar into a bowl and mix with enough of the lemon juice to make the consistency of thick cream - you might not need all the lemon juice.
- Spread the icing over the top of the cake, and don't worry if it dribbles down the sides in places, as this looks quite attractive.
- Cut the remaining ginger into 15 chunks and place these in lines across the cake so that when you cut it you will have 15 squares, each with a piece of ginger in the centre.
- It's absolute heaven.
- If you'd like one or two of these cakes tucked away for a rainy day, they freeze beautifully - simply defrost and put the icing on half an hour before serving.
Tips:
- Choose the right ginger: Select young, tender ginger with a smooth, unblemished skin. Avoid ginger that is fibrous or has dark spots.
- Peel the ginger thinly: Use a sharp knife to remove only the thin outer layer of the ginger, as this is where most of the bitterness is concentrated. The thinner you peel the ginger, the less bitter it will be.
- Slice the ginger evenly: Cut the ginger into thin, even slices so that they cook evenly. If the slices are too thick, they will take longer to cook and may not be as tender.
- Use a non-reactive pot: When cooking the ginger, use a non-reactive pot such as a stainless steel or glass pot. This will prevent the ginger from reacting with the metal and becoming discolored.
- Simmer the ginger gently: Bring the ginger and syrup to a boil, then reduce the heat to low and simmer gently for 30-40 minutes, or until the ginger is tender and translucent. Do not boil the ginger, as this will make it tough.
- Store the ginger properly: Once the ginger is cooked, store it in a clean, airtight container in the refrigerator. It will keep for up to 2 months.
Conclusion:
Preserved ginger is a delicious and versatile condiment that can be used in a variety of dishes. It is a great way to add a sweet and spicy flavor to stir-fries, curries, and marinades. It can also be used as a topping for desserts and cocktails. With a little planning and effort, you can easily make your own preserved ginger at home. So next time you're looking for a unique and flavorful ingredient, give preserved ginger a try!
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