What can I do with ginger?

[MNcuriousnewbie]

I just got my ASDA order through and I have ordered waaaaay too much ginger!! It's one of those where you pick the weight. I decided 400g seemed about right

(DH has since pointed out I probably could've worked out that one little knob of ginger doesn't weigh that much!!)

Anyone got any tried and tested recipes using ginger?? Open to anything!! (Although it is January, so I don't want to use it all in cake!!)

NB... I'm a pescatarian but happy to sub any meat.

Thanks!!

Freeze it!

Look for lots of Asian recipes... they use a lot of ginger, very lovely.

home made ginger beer.

Stir fry!

This is delicious, especially with a plum compote
www.google.co.uk/amp/s/amp.theguardian.com/lifeandstyle/2011/nov/14/fresh-ginger-cake-recipe

Ginger ice cream
Ginger cake
Ginger biscuits
Ginger beer

I should have added, I know you said you didn't want cake, but I think it's more of a pudding

This braised aubergine dish has ginger in it and is utterly lovely. Make piles of it.

You can pickle ginger.

plenty of recipes here.

Bung it in the freezer. You could grate it first and portion it, but I normally just cut what I need from the frozen corm and put the rest back. You don't need to defrost, just use as is.

Ginger tea - just roughly chop it and stew it in a pan with hot water for 5 - 10 mins. Lovely with a slice of lemon in it.

It does last ages in the fridge, even if you forget to freeze it

I put soy sauce, ginger, fresh red chilli, honey and sweet corn in a wok and it's amazing!!!!

http://www.jamieoliver.com/recipes/vegetables-recipes/stir-fried-corn-with-chilli-ginger-garlic-and-parsley/

BNS and ginger soup

It lasts a few weeks so don't panic.

I use it in curries and stir fry. Also put a couple of slices in boiling water (lemon optional) for ginger tea.

Ginger syrup for coffee or ice cream would use a lot.

Otherwise I use tons of ginger in Chinese dishes. It's a fabulous thing.

Soy and ginger dipping sauce for prawns, spring rolls, dim sum etc.Takes two minutes.

In a small serving bowl mix equal quantities of soy sauce and a light vinegar (like rice vinegar) , add two teaspoons of fresh ginger slivers,
a crushed clove of garlic and a finely shredded spring onion. Add a sliced chilli too if you like it hot. That's it.

Boil some vegetables up in chicken stock or vegetable stock (using a dissolvable stock cube in boiling water). Add ginger and garlic and when cooked blast in an blender. Warming winter soup!

Freeze half of it.
Put the rest in the fridge.
Use slowly in soy and ginger marinade for chicken, or any of the above ideas.