Tamarind And Balsamic Sauce Recipes

TAMARIND SAUCE

Steps:

• Break up the block of tamarind into about six pieces in a small saucepan and cover with 375ml ( 1 ½ cups) water. Bring to a rolling simmer over medium-high heat, stirring often for about 5 minutes. Then remove from the heat and let it cool for another 5 minutes.
• Using a wooden spoon or potato masher, smash the tamarind in the water. The sauce will become thick like ketchup. Run this through a sieve into a bowl, pushing against the solids as you do. You should end up with a thick tamarind paste. If you have ever used shop bought tamarind concentrate, this is what you have though shop bought tamarind concentrate is much more concentrated. Discard any solids that remain in the sieve.
• Return the tamarind paste to the saucepan and add the cumin, chaat masala (if using), ginger, chilli powder and sugar. Bring to a simmer for about 3 minutes until the sugar is completely dissolved. You can add a drop more water if you prefer a runnier sauce or reduce it more if you prefer a thicker sauce. Taste the sauce and add more sugar, salt or other spices to taste. (You will need to dissolve any additional sugar over a medium heat if added.)
• I store this in a convenient squirt bottle in the fridge.

T-BONE STEAK WITH TAMARIND BARBECUE SAUCE AND BASIL-MARINATED TOMATOES

Steps:

• Heat oil in a large saucepan over medium-high heat. Add onions and garlic and cook until soft. Add remaining ingredients and cook for 20 minutes. Place mixture in a blender and blend until smooth. Return to the saucepan and cook an additional 15 to 20 minutes, or until thickened. Preheat grill. Reserve 1 cup of the sauce. Brush steaks with olive oil and season with salt and pepper to taste. Place on the grill and grill for 4 to 5 minutes, or until golden brown. Turn the steaks over and continue grilling for 5 to 6 minutes. During the last 2 minutes of grilling, brush the steak with some of the sauce and grill for 1 minute on each side. Remove the steaks from the grill and brush with the reserved barbecue sauce. Serve with the Basil-Marinated Tomatoes on the side.
• Combine all ingredients in a medium bowl and season with salt and pepper to taste.

SAMOSAS WITH TAMARIND SAUCE

Steps:

• For the samosas: Place the potatoes in a pot with cold water to cover. Bring to a simmer and cook until fork tender, about 20 minutes. Drain and let cool a bit.
• While they're still warm, peel and mash the potatoes and season with salt. Mix in the lemon juice, granulated sugar, cumin, cayenne, Thai bird chiles, cilantro and peas.
• Place some potato filling in the center the wonton wrappers. Moisten the edges of the wrappers, then fold into triangles and press to seal.
• Fill a heavy saucepan or Dutch oven with 2 inches of oil and heat to 350 degrees F. Fry the samosas in batches until golden brown.
• For the tamarind sauce: In a bowl, mix together the tamarind paste, apple butter, lemon juice, brown sugar, cayenne and some salt. Serve with the samosas.

TAMARIND VINAIGRETTE

Steps:

• Combine rice vinegar, tamarind concentrate, maple syrup, shallot, salt, and pepper in the bowl of a small food processor or blender. Pulse to combine.
• With the unit running, stream in the oil a bit at a time, until thoroughly emulsified.