The Sea Hare Tamarind Sauce
How to Use, What to Do & Where to Buy our Tamarind Sauce
Our Tamarind sauce is yum on almost every savoury thing!
Our sauce evolved in the cafe and at our long table dinners and quickly became a favourite added in to a lot of our lunches. We particularly like it with our Mushroom Wellington and our Mushroom and Aubergine Bao buns, also with peanut butter on bread or for a pad thai, a dollop on pizza. mix it with some peanut butter as a dip or for as a quick satay.
It also went into our soups to give them added depth of flavour.
We have tried it with, cheese, as a marinade for meats; pork, lamb, chicken, duck, vegetables, grains or just by the spoonful from the jar! Spoon Tamarind on beans on toast, add it into a cheese toastie, on to a cheese plate, as a stir in with noodles or rice, the list is endless.
Sea Hare have been experimenting with the tamarind sauce and have come up with a couple of simple recipe suggestions for you to try.
Marinated Chicken breast stir fry
2 breasts of chicken cut into strips
3 tbsp tamarind sauce
1/2 small head of broccoli sliced
1 onion sliced
1 red pepper sliced
1 handful spinach
1 clove garlic finely chopped
1thumb sized piece of ginger finely chopped
1fresh chilli finely sliced (optional)
In a food safe container mix the chicken and 2 tbsps tamarind sauce and leave to marinate in the fridge for at least 2 hours or preferably overnight.
add a little sunflower oil to your wok and heat it (medium high).
add chicken with the marinade, the garlic and the ginger cook for 3-5 mins and then add the onion, broccoli and red pepper continue to cook for another 3-5 mins or until the chicken is cooked through.
add the last tbsp of tamarind sauce and fresh chilli, stir through and serve on basmati rice
Sweet potato soup with tamarind sauce
2 sweet potatoes cut into 2cm chunks
1 onion chopped
1 carrot chopped
2 sticks of celery chopped
1 clove of garlic minced
15g ginger minced
2tbsp tamarind sauce
700ml to 900ml veg stock
salt & pepper to taste
Preheat oven 180” toss the sweet potato in olive oil and a little salt and pepper and roast oil soft and starting to brown (20-30mins)
meanwhile in heat some olive oil in a pan (medium heat) and add onion, celery and carrot and cook gently for about 10 mins until the onions are soft add the garlic and ginger and cook for another 5 mins. Add the roasted sweet potato, the tamarind sauce and the veg stock and let everything bubble away until cooked through. taste and adjust seasoning. whizz until smooth and serve with an extra dollop of tamarind sauce and some sourdough bread.