Last weekend I went to a country show which was as much traumatic as it was fascinating, entertaining and educational. there was the dog and duck show and there were a lot of tractors. It was most definitely a mixture of Made in Chelsea meets Coventry. And plenty of real ale was being drunk in the tent whilst large beautiful onions and sheep were being judged at either end of the field. The educational bit being a stand showing the kids where their food came form which was the best bit for me as we keep on hearing of the lost connections we just need to put it where the kids can see it.
Talking of where you food comes from I learnt that one local ginger product contained ginger from China. Now that’s a rather large carbon footprint for some crystallised ginger sold as a local product, Anyway aside from that little fact his stuff was amazing, ginger syrup, crystallised ginger,some thing combining the 2 and ginger marmalade. I had always had crystallised fruit down as them soft jelly fruity things in the shape of the fruit that they tasted of. All laid out in a crinkly plastic and i always related to old relatives. But these were amazing. My sister and I bought some ginger syrup, ginger marmalade and when we got home research how to make crystallised ginger.
OMG it is so easy. Today as a distraction tactic I decided to give it a go and it is so easy, exciting, tasty and omg lush. And the transition from a raw ginger root to crystallised ginger was a visual dream. And it made the house smell amazing.
I took a IIb of ginger which cost me about £2 if I had picked that up down the East end instead of Hampstead would have been much cheaper.I peeled it and sliced it up in 3/4mm slices and I place it in a pot with 5 cups of water, covered the pan and boiled till it was soft.
I drained the ginger but kept the juice, Weighed the ginger and weighed the same amount of sugar returning them to the pan adding a little of the liquid reserve.Heating it adding a little more reserve and then reduced still it till it become a bubbling syrup stirring all the time.
Then it starts turning and the crystals appear very quickly. Keep stirring all the time.
Empty the contents on to a cooling tray with a sheet of grease proof paper. Leave cool and separate the crystallised ginger from the excess ginger sugar. Haven’t used this yet but I can think of a hundred things the sugar can be used for.
But the crystallised ginger is out of this world and the kids agree. WINNER !!! Now to find ginger that hasn’t got a massive carbon foot print.