Results tagged “tamarind” from Birmingham Mail - Restaurant Spy

Tamarind - used as a souring agent in eastern cookery - is a fabulous thing, giving tang and fruitiness to dishes.

Fresh tamarinds are hard to come by, but pulp and pressed blocks of the fruit are easily to find.

I made a sauce recently, adding lots of honey to counteract the sharpness of the fruit, and it went beautifully with duck breasts.

The plan this weekend is to try making a tamarind-infused gravy to accompany roast venison.