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Indulge in a little culinary pod casting
Clare Latimer explains how you can work some magic with the pulp from tamarind pods – whether fresh or out of a box
I WAS in the fruit and veg shop in Primrose Hill the other day and was shown a box of fresh tamarind. Phil gave me a pod to try. I knew very little about them so, with pod in hand, I went home to do some research. The shelf life on the box is 2010 so there’s plenty of time to use them!
You will have tasted tamarind many times as it flavours cola drinks, brown sauce and Worcestershire sauce. Only the pulp that clings to the seeds under the crisp pod is used. Pods and prepared pulp can be found in Asian groceries.
To make fresh tamarind pulp, put about 30 shelled pods in a small saucepan and add just enough water to cover. Bring to the boil in a covered pan and simmer gently for about 30 minutes. Stir frequently to speed the process. Add more water if the mixture becomes too thick. Strain through a medium sieve, pushing hard with the back of a spoon to extract as much paste as possible. Store in the fridge.
The properties attributed to tamarind are almost magical – aphrodisiac, antiseptic, breath freshener, teeth whitener – and it lends a deep, rich, sweet-sour flavour to dishes and acts as a meat tenderiser.
If you can’t be bothered with the above recipe you can buy the paste but it is worth buying the pods once just to try then raw. I blended mine up with a fresh paw paw and served it on vanilla ice cream.
Five spice lamb shank with tamarind
This is a very easy dish to make but make sure you are around during the cooking times.
Serve with a fluffy creamy mashed potato and perhaps some fresh spinach.
Ingredients
Serves 4
4 lamb shanks
1 cinnamon stick
1 teasp dried chilli powder
1 teasp five spice powder
4 star anise
4 tbsp white wine
2 tbsp tamarind paste
2 tbsp brown sugar
2 teasp grated fresh ginger
2 large garlic cloves, peeled and chopped finely
Little water
1 tbsp cornflour.
Method
Preheat the oven 150C/ 300F/gas 2. Put the chilli powder, cinnamon, five spice and star anise into a large frying pan and dry fry for about three minutes stirring continuously. Add the white wine, tamarind, sugar, ginger, garlic and water and stir well.
Put the lamb shanks in a roasting tin and pour over the spices.
Cover and bake for 1½ hours and then turn the shanks. Cook for a further 1½ hours and then turn up the heat to 180C/350F/gas 4 for a further one hour or until the meat is falling of the bones.
When the lamb is cooked remove from the juices and keep warm. Mix a little water with the cornflour to make a smooth paste and then add to the sauce. Stir over a medium heat to thicken.
Check the flavours and add salt and freshly ground black pepper if you wish.
To serve, place a lamb shank on each plate and then pour over the sauce.
Chicken with yoghurt and tamarind
This is very simple to prepare and cook and is best served on a bed of rice and a good crunchy salad such as raw chopped chicory and grated carrot in a French dressing. This is also a good dish to cook on a barbecue when the weather warms up.
Ingredients
Serves 4
1 small carton plain yoghurt
1 desp tamarind paste
3 cloves garlic, peeled and crushed
Little vegetable oil
Salt and freshly ground black pepper
1 teasp garam masala
4 chicken breasts, bone removed.
Method
In a large bowl mix the yoghurt, tamarind, garlic, oil, salt, pepper and garam masala.
Add the chicken breasts and make sure they are well covered with the spices etc.
Cover and marinate over night in the fridge.
Preheat the grill to high and cook the breasts for about 5 minutes on each side – the time depends on the heat of the grill and the thickness of the chicken.
Make sure the meat is cooked by cutting a slit into the thickest part of the flesh and then serve hot. |
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