Ginger and Garlic Paste

A FABULOUS PASTE THAT HAS ENDLESS USES. USE IN ALL CURRIES, MARINADES, DRESSING AND DIPS. PRIOR TO BLENDING THE GINGER AND GARLIC, YOU CAN ALSO ADD A COUPLE OF FRESH CHILLIES.

MAKES 110G
PREPARATION TIME: ABOUT 10–12 MINUTES

FRESH

60g piece ginger, peeled and roughly chopped

80g garlic cloves, roughly chopped

1. Place the ginger and garlic together in a blender or use a mortar and pestle, and grind to a fine paste.

2. Place the paste in a jar and seal with a tight-fitting lid. Refrigerate for 3 days or place in small containers and freeze.

NOTE: Top with a little oil if storing for longer than 1–2 days.