We all need winter warmers and ginger has to be one of the best. This pungent, aromatic rhizome was domesticated way back in prehistoric times around southern Asia, and was one of the most important dried spices to be used in medieval times.
Gingerbread dates from around this period too, and remains a popular yuletide sweet treat European country’s to this day. Candied and preserved ginger is another way this flavourful root is used, especially good in cakes and baking. And Ginger beer dates back to the 19th century when English Pubs sprinkled dry powdered ginger on their drinks.
Relatives include galangal, cardamom, turmeric and quite distantly, the banana of all things. We use ginger in a surprising number of things from sweet cakes and biscuits, drinks, flavouring teas, chutneys and relishes, curries and stir-fries, pickled, candied, in soups, fish dishes and sausages. It has a huge culinary and medicinal range.
Aromas vary depending on where the ginger comes from. Chinese ginger tends to be quite pungent. South Indian and Australian gingers have more of a lemony aroma. African ginger is penetrating, and Jamaican ginger said to be some of the finest, is delicate and sweet.
Surprisingly, dried ginger is stronger than fresh, and as with mustard, cooking reduces its pungency. It adds refreshing zing and warmth to whatever it mixes with and has the ability to compliment the flavours that accompany it, rather than dominating them. Which is possibly why we don’t always recognise it in a dish sometimes. Although those of us who love it, always acknowledge its presence when we come across it.
Fresh ginger contains a protein-digesting enzyme, which makes it great for marinating fish and meat. Perhaps this could also be why it is beneficial in aiding and soothing digestion, cleansing and disinfecting. There is nothing nicer than starting the day with a squeeze of lemon and some freshly grated ginger in a hot cup of water. Not surprisingly, it is highly prized in Chinese and Ayurvedic medicines.
So to ward off those winter chills, and make you feel just great, I’ll leave you with my simple Carrot, Ginger and Coriander soup.
Just remember when you are choosing fresh ginger, look for large, firm, pale smooth-skinned, pieces, which should give you lots of juice and flesh. Avoid any that are wrinkly or spongy to the touch.
You can chop, grate or rub ginger, peeled or unpeeled (the skin contains bioflavonoids and antioxidants, use the flesh or juice, and it freezes well too.
Carrot, Ginger and Coriander Soup
Serves 6
2 – 3 tablespoons oil, olive, rice bran or grape seed are ideal
1 large onion or leek, peeled and diced
3 cloves garlic, crushed
1 piece of fresh ginger, about 3-4 cms, peeled or unpeeled, and chopped
1 kilo carrots, peeled and chopped roughly
100 mls coconut milk
400 mls chicken or vegetable stock
1 large bunch coriander, leaves and stalks, chopped
Sea salt and freshly ground white pepper to season
Method
Heat the oil in a saucepan gently over a medium heat.
When hot but not smoking, add the onion or leek, garlic and ginger. Cook for a minute or two until translucent without letting them brown. Add the carrots and combine, cooking them for 2-3 minutes.
Pour in the coconut milk and stir to combine. As it starts to split pour over the stock.
Throw in the chopped coriander saving a handful of leaves for garnish, season with salt and pepper to your liking, and bring to the boil.
Reduce the heat to a simmer and cook until the carrots are tender.
Pour the contents into a blender, or use a mixing wand and blitz until smooth and creamy.
Spoon into warm bowls, pop a dab of plain yoghurt on top if you want, sprinkle over a few coriander leaves, and serve piping hot with some cumin poppadums, roti, or crusty bread. An aromatic glass of Gewürztraminer makes a pleasant addition.
Sarah La Touche is a registered Holistic Nutritionist, and a member of the New Zealand Clinical Nutritionists Association.
She also runs walking tours in France and Spain. The forthcoming tour is walking the Camino del Norte from San Sebastian to Bilbao in September.
She is available to see clients for nutritional consultations and advice by phoning 027 315 1165 or email sarah@livingnutrition.co.nz.
To find out about the walking tours go to www.foodiesinfrance.com or email ds@foofiesinfrance.com