Sticky Tamarind Tomato Spinach Whirl Recipes

STICKY TAMARIND TOMATO & SPINACH WHIRL

Sticky tamarind tomato & spinach whirl image

Try this riff on a Greek spanakopita. With a sticky-sweet, spiced and tangy twist, it's a spectacular veggie centrepiece for any special occasion

Provided by Shivi Ramoutar

Categories Dinner

Time 2h10m

Number Of Ingredients 15

Ingredients

300g cherry tomatoes, halved
4 small garlic cloves, sliced
2 tbsp extra virgin olive oil
4 tbsp tamarind paste
1 tsp sugar
1 leek, halved and finely sliced
5 spring onions, finely sliced
300g spinach, wilted, excess water squeezed out and roughly chopped
400g feta, crumbled
3 large eggs, beaten
2 tbsp finely chopped coriander leaves, plus a few leaves to serve
1 tbsp smoked paprika
6 filo pastry sheets
100g unsalted butter, melted
1 tsp chilli flakes

Steps:

Heat the oven to 160C/140C fan/gas 3. Mix the tomatoes, garlic, half the oil, tamarind and sugar together, along with a generous pinch of seasoning. Tip onto a baking tray and put in the oven for 25-30 mins or until sticky and roasted. Leave to cool a little.
Heat the remaining oil in a large frying pan over a medium heat, then add the leek and spring onions, stirring occasionally until softened, about 10 mins. Leave to cool completely, then tip into a bowl and mix with the spinach, feta, roasted tomatoes, eggs, coriander, smoked paprika and seasoning.
Heat the oven to 200C/180C/gas 6. Brush a sheet of filo with melted butter, then lay another sheet on top and brush with butter again, keeping the rest of the filo covered with a clean, damp tea towel to stop it drying out, Spoon a third of the filling along the long side of the rectangle and gently roll into a long tube. Repeat this two more times until you have used all the filo and filling. In a round pie dish, or round ovenproof pan, carefully coil the three filo rolls from the outside of the dish in towards the middle, so you end up with a large spiral. Don't worry if it cracks a bit - you can layer the filo to cover any cracks. Brush the whole spiral with more butter, sprinkle over the chilli flakes and bake for 50-60 mins until deep, golden brown. Scatter over the extra coriander to serve.

Nutrition Facts : Calories 424 calories, Fat 27 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 16 grams protein, Sodium 1.8 milligram of sodium

STICKY TAMARIND RIBS WITH SWEET AND SPICY KALE MANGO SLAW

Sticky Tamarind Ribs with Sweet and Spicy Kale Mango Slaw image

Provided by Katie Lee Biegel

Categories main-dish

Time 7h15m

Yield 4 to 6 servings

Number Of Ingredients 36

Ingredients

2 racks baby back ribs (5 to 6 pounds total)
2 tablespoons dark brown sugar
1 tablespoon chili powder
1 tablespoon curry powder
1 tablespoon kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 tablespoon olive oil
1/2 medium yellow onion, grated
1 tablespoon grated fresh ginger
1 cup ketchup
1 cup low-sodium chicken broth
1/4 cup lightly-packed dark brown sugar
2 tablespoons tamarind concentrate paste
2 teaspoons Worcestershire sauce
1/2 teaspoon garlic powder
Sweet and Spicy Kale Mango Slaw, recipe follows
1/4 cup freshly squeezed lime juice
1/4 cup vegetable oil
1/4 cup white wine vinegar
2 tablespoons granulated sugar
1 tablespoon freshly grated ginger
1/2 teaspoon kosher salt
1 clove garlic, grated
Freshly ground black pepper
5 cups shredded kale
3 cups shredded cabbage
1 mango, julienned
1 red bell pepper, thinly sliced
3 scallions, thinly sliced
1 Thai red chile, thinly sliced (seeds and membranes removed if you like less spice)
3 tablespoons chopped roasted, salted peanuts
1/2 cup fresh cilantro leaves
1/2 cup fresh mint leaves

Steps:

For the ribs and rub: Tear two sheets of aluminum foil (large enough to fully wrap each rack of ribs) and place each on a rimmed baking sheet. Place a rack of ribs on top of each. Mix together the dark brown sugar, chili powder, curry powder, salt, garlic powder, onion powder, black pepper and cayenne in a bowl. Reserve 1 tablespoon rub mixture. Evenly divide the remaining rub between the two racks of ribs and cover all surfaces of the fronts, backs and sides of each. Wrap tightly in the aluminum foil. Refrigerate for at least 4 hours and up to overnight.
Preheat the oven to 500 degrees F.
Bake the ribs 20 to 30 minutes. Reduce the heat to 250 degrees F. Continue to cook until the meat is tender, about 1 1/2 hours.
For the sauce: In a medium saucepan over medium heat, heat the olive oil. Add the onion and saute until translucent, about 5 minutes. Stir in the ginger and the reserved spice rub and saute an additional minute to allow the spices to bloom. Add the ketchup, chicken broth, dark brown sugar, tamarind paste, Worcestershire sauce and garlic powder, and stir to combine. Reduce heat to a simmer and cook until slightly thickened, about 10 minutes.
Remove the ribs from the oven and preheat the broiler to high.
Remove the ribs from the foil and place them on the baking sheets. Spoon 3 tablespoons of the liquid that has gathered in the foil into the sauce and stir to combine. Brush the ribs generously with a few tablespoons of the sauce. Place under the broiler, rotating the baking sheet if necessary, until the sauce begins to brown and thicken, 3 to 4 minutes. Repeat with the remaining ribs. Transfer the ribs to a cutting board and brush with the sauce once again. Serve the ribs with additional sauce and the Slaw.
For the dressing: In a small bowl, whisk together the lime juice, oil, vinegar, granulated sugar, ginger, salt, garlic and black pepper until emulsified.
For the slaw: In a large salad bowl, combine the kale, cabbage, mango, bell pepper, scallions, chile, peanuts, cilantro and mint.
Add the dressing to the slaw and toss to combine.

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