Sour thoughts
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.
Over the years I've grown used to seeing tamarind sauce at curry houses, but it was Glynn Purnell who inspired me to try perking up Western dishes with the ingredient.
We're lucky in Birmingham to have access to so many exotic foodstuffs. The trick is to find ways to use them well.
I'll let you know if Sunday's tamarind gravy was a success....or otherwise.
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