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Keith Floyd

Ginger, Fresh Root

Appears in
Floyd on Oz
Floyd on Oz

By Keith Floyd

Published 1991

  • About

The wonderfully refreshing, pungent, citrus-like aroma and flavour – as well as hotness – that fresh root ginger adds to all kinds of meat dishes, fish, shellfish, marinades and so on is only just beginning to be appreciated in Western cooking. It will transform even a dish of plainly-cooked vegetables and it is, of course, indispensable to many Asian cuisines.

The pale-brown, gnarled skin has to be peeled, like a potato, before it can be grated, chopped, sliced, whatever. Fresh root ginger will keep in the refrigerator for a couple of weeks, but make sure when you buy it that the skin is firm and isn’t at all shrivelled-looking.

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