Topic: Garlic and Ginger Puree

[Yousef]

Anyone got any tips on the best way to prepare this.? My blender is to big and wont get it into a fine paste .
Equally chopping it does not seem to do the business, how do you do yours?

I have used the Pataks Puree's but i am sure the takeaways must do it fresh.

Any tips much appreciated.

[Dylan]

Your best bet is to purchase a hand blender. I think you can get a reasonable one for under ?20. They usually come with their own blending pot (plastic, about the size of a pint glass). A fine puree can be made in seconds, from very little garlic. Just add a little oil to cover.

They also save loads on the washing up over a conventional blender.

[Curry King]

I do mine in a big blender, I find it eaiser if i do a big batch and just keep adding water\oil until the blender takes it.  Usualy comes out a little lumpy like horseradish.

[PACMAN]

I have a document with a few pictures showing how to make garklic and ginger puree as they do in the restaurant.
Please email me if you would like a copy.

[Curry King]

I have a document with a few pictures showing how to make garklic and ginger puree as they do in the restaurant.
Please email me if you would like a copy.

Any chance you could post it to the ebook group mate?

[Yousef]

Sent to me via email
Garlic and Ginger puree

Garlic Puree

The garlic and ginger purees used in the restaurants are very white in appearance and contain oil and water. The purist will tell you not to use an electric blender to achieve this but this is incorrect as the purees are effectively whipped. You will get a much better result from this type of puree and will find that the garlic and ginger are much finer and achieve a much better flavour.
 
Ingredients

2 large garlic bulbs
1 Tablespoon vegetable oil
1 tablespoon of water

Method

Peel the garlic cloves.
Grate the garlic using a suitable grater. This is not required if you have an extremely good hand blender.
Add the oil, water and grated garlic to the blender.
Blend until the colour of the garlic changes from yellow to white and resembles horseradish sauce. This is effectively whipped and is much easier to cook with. 

 

Ginger Puree

Ingredients

1 medium size root of ginger.
1 Tablespoon vegetable oil
1 tablespoon of water

Method

Peel the exterior form the root using a peeler and discard.
Grate the ginger using a suitable grater. This is not required if you have an extremely good hand blender.
Add the oil, water and grated ginger to the blender.
Blend until the ginger changes fro yellow to white and this is effectively whipped.



The two can be mixed as required or kept separate.
The ginger and garlic puree will not keep for more than about a week in the fridge as they contain no preservatives but freezing them is fine.

Graters and blenders

I find the following types of grater and blender work fine and blending takes little more than a minute. Incidentally this blender cost no more than ?15.00