- 10 cm piece ginger, peeled, thinly sliced
- 60 ml (¼ cup) lemon juice
- 55 g (¼ cup) white sugar
- ½ tsp vanilla extract
- 1 lemon, zested
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Standing time 30 minutes
Makes 1 cup
Place ginger, 1 tbsp lemon juice and 125 ml water in a bowl. Stand for 30 minutes.
Place remaining 2 tbsp lemon juice, 500 ml water and drained ginger in a pan over high heat. Bring to the boil, skimming any scum from the surface, and cook for 10 minutes or until ginger is tender. Drain and rinse under running water. Drain and rinse two more times, then drain and pat dry with paper towel.
Place ginger and sugar in a pan over medium heat. Stir to coat ginger in sugar, then cook, without stirring, until sugar dissolves. Stir in vanilla and lemon zest, and cook, stirring, for 15 minutes or until sugar starts to crystallise.
Place on a lined oven tray, separating as many slices as possible. When cool enough to handle, flatten any curled slices and separate clumps. Cool. Store for up to 1 month.
As seen in Feast Magazine, Issue 17, pg57.
Photography by Dieu Tan