There are some ingredients worth keeping in the fridge at all times. This ginger and garlic paste is one of them.
Bold, aromatic and incredibly versatile, it can be used as a marinade, as a base for sauces or added directly to cooking, giving character to even the simplest recipes.
This ginger paste is extremely easy to make and requires only a few ingredients.
Ingredients
- Equal parts peeled ginger and garlic
- Equal parts water and vinegar
Suggested quantities:
- 1½ cups ginger
- 1½ cups garlic
- ¼ cup vinegar
- ¼ cup water
Optional
For an even richer flavour, you can add a little extra virgin olive oil, a splash of lemon juice and a pinch of salt.
Method
Place all the ingredients in a food processor or blender and blend until smooth and uniform.
The paste is ready to use immediately or can be stored for future cooking.
How to use ginger paste
This paste can become one of the most useful ingredients in your kitchen.
Use it as a marinade for chicken, pork or beef by adding your favourite spices and allowing the meat to absorb the flavours before cooking.
If you don't have time to marinate, simply rub a small amount directly onto the meat just before cooking. The garlic and ginger will immediately add intensity and depth of flavour.
It also pairs beautifully with fish and seafood. Try it as a filling for fish rolls or stir a spoonful into sauces, broths, stir-fries, vegetables or legumes to easily elevate the final dish.
In short, this is a paste that is hard to disappoint, provided you enjoy the distinctive combination of garlic and ginger.
Storage tip
Store the paste in a sterilised glass jar in the refrigerator, where it will keep for several weeks.
For longer storage, divide it into ice cube trays and freeze it. That way, you'll always have ready-to-use portions on hand for any recipe.
Source: cantina
