Garlic and Ginger

Strong garlic paste – how to avoid cleaning out that garlic press all the time and use up the backlog!
3 heads garlic
juice of one lemon
1 inch of fresh ginger root, peeled and grated
black pepper
1 teaspoon dried chilli flakes (or to taste)
vegetable oil, as required
spices to taste – I use cumin and coriander, freshly ground

Separate and peel garlic cloves and place in mini food processor with all other ingredients and process until fairly smooth. Add sufficient oil to make a loose paste. Place in a small sterilised jar and cover with a layer of oil before screwing on lid tightly. This oil seal helps protect the paste from bacteria and under it the paste will keep for up to 3 months IN THE FRIDGE. Use as you would use fresh garlic, but without the fuss of peeling and crushing, and hands smelling of garlic every time!

Ginger and tomato sauce
400g tomatoes, cored and chopped
small bunch spring onions
2 teaspoons ginger root, peeled and finely grated
2 tablespoons lemon juice
2 teaspoons sugar
1 fresh green chilli, deseeded and chopped
2 tablespoons coriander leaf, chopped

Place all ingredients in blender or food processor and liquidise.
This sauce may be used to accompany any vegetable, meat or fish dish.

Ginger and lemon dressing
1 tablespoon ginger root, peeled and finely grated
juice of one lemon
4 tablespoons olive oil
2 tablespoons white wine vinegar
1 tablespoon soy sauce

Put all ingredients into a clean jam jar and shake until well combined.

Cockney Dave’s Salsa - as served at the Open Day!
500g fresh tomatoes, skinned, deseeded and chopped
1 stick cinnamon
1 tablespoon cumin seeds, crushed
1 fresh chilli, chopped
1 tablespoon honey or sugar
2 cloves garlic, crushed
Juice of one lemon

Boil all ingredients except the lemon juice for 40 minutes. Then remove cinnamon stick and stir in lemon juice.

Thai marinade/sauce
200g block of creamed coconut
bunch fresh coriander, chopped
300ml boiling water
2 cloves garlic, crushed
3 tablespoons soy sauce
1 tablespoon fresh ginger, peeled and finely grated
juice and zest of 1 lemon or 2 limes
1 fresh chilli (red or green), seeded and chopped

Melt the coconut cream in the boiling water and then place all ingredients in blender and process. This may be used simply as a marinade or as a cooking sauce. Makes a fabulous curry with chickpeas, butternut squash and spinach, or with chicken. (Separates out if brought to the boil, but just stir to reamalgamate!)