Archive for the ‘Tamarind Paste’ Category

Ginger cashew bars (Dan Lepard)

October 11, 2013

For the base
75g unsalted butter, softened, plus more for the tin
75g caster sugar
1 medium egg
100g toasted cashews, chopped
1 tsp vanilla extract
125g plain flour
½ tsp baking powder

For the ginger layer
175g unsalted butter, softened
200g dark muscovado sugar
2 tsp tamarind extract
2 medium eggs
200g chopped glace ginger
2 tsp ground ginger
1 tsp cocoa
150g plain flour
½ tsp baking powder
Desiccated coconut to finish

1 Grease a 23cm-square tin, ideally with a removable base. To make the base, beat the butter and sugar until combined, then beat in the egg. Stir in the cashews, add the vanilla, flour and baking powder and mix well. Spread this over the base on the tin.

2 In the same bowl, make the ginger layer. Beat the butter and sugar until smooth, then beat in the tamarind and eggs. Stir in the gingers and cocoa, then add the flour and baking powder. Spread over the base, sprinkle with coconut and bake at 180C/160C fan/350F/gas mark 4 for about 40 minutes.

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Perfect beginner’s pad thai (Felicity Cloake)

October 4, 2013

(serves 2)
120g 2-3mm wide flat rice sticks
60ml fish sauce
60ml tamarind water (you can use tamarind concentrate, thinned with a little water)
60g palm sugar
Pinch of chilli powder, to taste
80ml groundnut or vegetable oil
2 cloves of garlic, finely chopped
100g extra-firm tofu, chopped into small cubes
8 large prawns
2 large eggs, ready cracked
25g preserved salted radish, chopped
1 tbsp small dried shrimp
100g beansprouts
4 stalks Chinese chives, chopped
50g roasted peanuts, roughly chopped
Lime wedges, chilli flakes, fish sauce and sugar, to garnish

Soak the rice sticks in cold water for about half an hour until pliable but al dente. Drain.

Meanwhile, make the sauce by combining the fish sauce, tamarind and palm sugar in a small pan. Heat gently to dissolve the sugar and taste – add more of any of the ingredients as you wish. Season with chilli to taste. Set aside.

Lay out all the ingredients within easy reach of the hob in the order they’ll be used. Put a wok on a high heat and add half the oil. Add the garlic, stir fry for a few seconds, then add the noodles and a splash of water. Stir fry until they’re drying out, then add the sauce. Fry until they are almost soft enough to eat (they should be slightly chewy).

Push the noodles to the side of the wok and add the rest of the oil. Fry the tofu and prawns until the tofu is beginning to colour, then push to the side and add the eggs. Pierce the yolks and, when starting to set on the bottom, scramble.

Stir through the noodles, and add the radish, dried shrimp, beansprouts, chives and peanuts. Stir fry until well combined, then serve with the garnishes for people to add as they wish.

Sugar and Spice Roasted Vegetables (Jamie Oliver)

March 20, 2013

Sugar and Spice Roasted Vegetables (Jamie Oliver)

Slow-Cooked Pulled Pork With Cabbage Slaw

February 7, 2013

Slow-Cooked Pulled Pork With Cabbage Slaw 2 Slow-Cooked Pulled Pork With Cabbage Slaw 3 Slow-Cooked Pulled Pork With Cabbage Slaw 1

Fish Curry (Jamie Oliver)

April 29, 2012

Spiced Slow-Cooked Lamb with Squash and Shallots

December 8, 2011