Ginger, garlic and balsamic vinegar sauce
“During February, in the heat of summer, the first harvest of ginger takes place on farms around Buderim in south-east Queensland.”
- 3 tbsp of finely chopped fresh ginger
- 2 cloves of minced garlic
- 1/4 of a cup of quality balsamic vinegar
- 1/2 cup of extra virgin olive oil
If left in the ground, ginger develops tough brown skin, a fibrous texture and more flavour. This crop is harvested from May to October and is the source of most of the ginger at greengrocers. Mature ginger has to be peeled and, in most cases, grated, minced or chopped finely. Pounded in a mortar for a curry paste, its big flavour is incomparable.
Method
Mix 3 tbsp of finely chopped fresh ginger with 2 cloves of minced garlic, a
quarter of a cup of quality balsamic vinegar and half a cup of extra virgin
olive oil.
Makes an ideal sauce with boiled meats such as chicken, veal
shanks and pig's trotters, cold left-over roast meat such as lamb leg or
shoulder and grilled calamari or cuttlefish.
