So I’m somewhat of a lazy chef or rather I’d like to call it as being prepared. I’m not about to be grinding and bashing ingredients when I need dinner to be ready in 20 mins. So I let the blender do the work.
Making all kinds of pastes and pestos for super tasty meals in minuets really couldn’t be easier, and this garlic and ginger paste is just that. Easy, quick, and packs a punch of flavour to any dish. Like this chicken Korma recipe.
For this paste you will need
A hand (Immersion) blender
1 Bud Garlic
Ginger (About 6 inches worth)
2 Tbsp Drinking Water
Simply clean and peel both the ginger and garlic. Roughly chop the ginger and garlic then add it to a jug or deep container with some water. Blitz for about 3 mins or until a fine paste is formed.
Store in the fridge in an airtight container for up to 2 weeks or freeze portions in ice-cube trays and keep it for up to 2 months.