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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 2 |
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This is more of a technique than a recipe. If you have trouble finding fresh ginger, if it goes bad before you use it all or if you just fancy having a lovely ginger-flavoured sherry to cook with then this is for you. For this recipe you want a fino sherry, not any of the sweeter or aged kinds. Ingredients:
1 cup dry sherry |
1 large gingerroot |
Directions:
1. Cut the ginger into 2-3 pieces of a few inches each.
2. Use a spoon to scrape the peel off the ginger.
3. You can also do this as you pull out pieces of ginger to cook with but I find it easier to do beforehand.
4. Put the ginger and sherry in a non-metallic container with a tight cover.
5. Store in the fridge for up to three months.
6. You can use the sherry for cooking and top it up as required.
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