Its processing is minimal, retaining all its molasses and nutrient content, both of which are lost during the heavy refining process of commercial-style sugars. You will find a kind of branch or vein running down 3 sides. Required fields are marked *.

You can a) make another tart or b) chill it over ice and enjoy. Change ), You are commenting using your Facebook account.

Creating a Quietly Extraordinary Life through our Garden and Kitchen, Foraged food for a beautiful gift – gluten free. Learn how your comment data is processed. We went to an area my husband had ear marked when driving around, however when we arrived I noticed something entirely different all over the ground: tamarind pods! Some of them are the common mango, a variety that can be used in chutneys and preserves and that taste delicious but are unpleasant to eat fresh because of the stringy flesh that gets stuck in your teeth. Whisk until smooth.

Make a slurry out of the cornflour and  a small amount of the tamarind liquor. Remove from the heat.

How in the world do you get the outside skin off? Heat milk in a saucepan and bring to boil. Once you can tell the difference, the world is really your oyster (or mango).

Roll dough up on your rolling pin, lay dough into 9-inch-diameter tart pan with removable bottom. Strain pressing on the pulp to release all the water and measure out 90ml (any extra juice can be used for salad dressings like lemon juice or added to a glass of sparkling water for a refreshing and slightly acidic drink). Then put ladle-fulls of pulp back into the strainer and use the back of a wooden spoon to stir and push through the sieve, scraping the underside of the sieve to collect the thick nectar. ( Log Out /  Tamarind Curd Tart (Adapted from Gourmet & William-Sonoma Tools & Techniques) Makes for one 9 1/2 inch tart. I love tamarind juice.. with LOADs of sugar, but have never heard of this. You will have some leftover nectar. I’m talking 2 or three milk crates full. I also think this would be lovely made using coconut sugar (and lower GI) which I will do next time. In a saucepan, whisk this slurry together with the remaining tamarind liquor, lemon or lime zest, sugar, eggs and egg yolks until …

I’m Meseidy (Meh-say-dee). Perhaps you choose fruit that has a puffy skin that is not stuck down to the inside??? Pulse just until the mixture comes together in clumps. Yes, I think you should be fine using a concentrate. Most people know of tamarind paste which you can buy in jars in Asian grocers (or the ever-increasing Asian isle of your local supermarket).

Line crust with buttered foil, buttered side down, then fill with dried beans or pie weights. Yet here I am again, on the edge of my 29th tropical summer and preparing for another 6 months of hotter-than-hell days and nights. Landlocked Puerto Rican, who must be within a five-mile radius of a plantain, at all times. Wife and mother to three four-legged children (including an ornery Terrier). Working quickly press the dough into a ball. These pods grow from a tamarind tree.

We freeze them to blitz into “nice-cream” in the Thermomix. My British grandmother used to make lemon and lime curd when I was a child. In a medium-sized metal bowl whisk together the tamarind juice, muscovado sugar, pinch of salt and eggs. The complex and exotic tropical flavour turned into a curd is really something else. Tamarinds take this to another level.

1. They are so sticky and the skin breaks so easily and then the small pieces are hard to get off. Your email address will not be published. 100g butter, cubed. Change ), You are commenting using your Facebook account. Remove foil and beans.

2 eggs Peel and remove the veins.

I am no one to read anything into dreams but I do find it fascinating what happens when we sleep, or maybe rather, how we perceive what our brains process at night. It will be sweet, tart and creamy cradled in a flaky almond scented crust.

Continue to simmer until the flesh falls from the seeds.

Whisking continuously, heat mixture until it is thick enough … So last weekend my husband and I got some exceedingly rare child free time and unlike most normal people who would go out for coffee or lunch we decided to use it to go scrumping together.

4 tsp cornflour. Shell the tamarinds, discarding the hard shell and the stringy rib or vein and placing the paste and seeds into a large pot. On a lightly floured surface roll out the disk from the center out in all directions. 4 eggs plus 4 egg yolks. When I got home, I realised I had a few that had bugs in them, and if I left them all there for any length of time my stash would probably be infested.

Turn the dough out on a lightly floured surface. So I decided to wing it and see what would happen.

I decided to use panela (or rapadura, same-same). Learning how to love myself and my life through whole food and self-sufficiency.

So off the boys go to pick their fill – and more. Sharing as I go.

Then I boiled the bejesus out of the mix until it became thick and soupy and the liquid had reduced – about 20 minutes. Once acclimatized to the raging summer heat you can exercise outdoors at any time of the year.

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And of course we eat them fresh, juice dripping down our arms and chins. Turn the dough out on a lightly floured surface. I talk a lot in my sleep too, apparently I have done since I was little… Anyway, glad you slept well enough to come up with this deliciousness the next day, I’m completely intrigued.

I like to eat them straight up. Change ), From Pessimistic Killjoy to Optimistic Unicorn: Part 1. Pinch of salt *To make the tamarind juice soak 45g tamarind pulp in 90g hot water for 30 minutes. Discard the pulp and seeds. Let it simmer, stirring occasionally until all the pulp releases from the seeds, about 10-15 minutes. ( Log Out /  Pulse processor about 5 times or until the mixture resembled parm cheese.

Whisking continuously, heat mixture until it is thick enough to coat the back of a spoon.

Roll out chilled dough on floured sheet of parchment paper to 12-inch round. Note: This makes one small jar (ca. I thought I should give it a whirl. I moved to the tropics when I was 8 years old, and so I’ve been living the #tropicallife for almost 30 years.

You can either buy fresh tamarind (best bet are stores selling South American products or Asian grocers) or buy just the flesh (with or without seeds) – I bought the latter in an international delicatessen here in Rome.

It took us a while to get there as I got into an argument with one of the shopping centre’s security guards (who, like all the security guards, was Japanese – although we were not in Japan). Continue to simmer until the flesh falls from the seeds. We put them into desserts and cakes.

But there are loads of really special things about living in the tropics, there really are. Whisk together lemon zest and 3/4 cup of tamarind nectar, sugar, cornstarch, whole eggs, and yolks in a medium saucepan and bring to a boil over medium heat, whisking constantly. Boil for 15-20 minutes until the liquor is reduced and the flesh has clearly broken down and started to come away from the seeds. 90ml tamarind juice* Like all curds, this tamarind version is wonderful on a piece of toast, a scone, stirred into a bowl of yoghurt or porridge but would also be lovely sandwiched between two layers of your favourite cake (I am thinking it would be particularly good spread between two layers of a coconut and nutmeg cake like this one or a date-sweetened coffee and cashew nut cake). Bake crust until sides are golden and bottom is set, pressing with back of fork if crust bubbles, about 10 minutes longer.

As a kid I often eat tamarind, but NEVER in a cake!! Your email address will not be published. Flatten the dough into a 6-inch disk and wrap with plastic wrap and refrigerate for at least 2 hours or overnight. Excuse me while I seat this slice you see right here. This curd looks amazing and may work for a cake I want to try. Boil, whisking, 2 minutes until it thickens. We respect your privacy. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Please give me some tips. It’s hot, it’s steamy, we don’t get seasons. Boil for two minutes, continuing to whisk the entire time. Mangoes can be picked green and unripe and they will continue to ripen beautifully. My kids own one thin jumper each which they can wear over their shorts and t-shirt school uniform for a couple of weeks a year. Once ripe, we eat them all sorts of ways: we dry them in our fruit dehydrator.

They come in a seed pod, which is hard and which certainly do not appear to be anything delicious. The flesh inside the pods is dark and has a sweet/tart flavor to it. View srealsimplefood’s profile on Twitter, View srealsimplefood’s profile on Instagram, Click to share on Pinterest (Opens in new window), Click to share on Twitter (Opens in new window), Click to email this to a friend (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Tumblr (Opens in new window), Click to share on WhatsApp (Opens in new window), Plum Tarte Tatin with Chinese Five Spice Powder and Tonka Bean Creme Anglaise, Authentic-ish – How the Covid-19 crisis is shaping home cooking and our quest for authenticity, Labneh Cheesecake with Cardamom and Syrupy Saffron Apricots, What to bake when flour is in short supply or, god forbid, sold out, Dark Chocolate Brownies with Medjool Dates and Almond Butter, Tamarind Pate de Fruit – Goes Well With Coffee – 7th Edition | REAL SIMPLE FOOD, Fresh Turmeric and Lemon Curd – REAL SIMPLE FOOD. Where do you buy your tamarind from?

We put them into curries. Bring to a boil, turn down heat and let simmer, stirring occasionally. Seal any cracks in dough. Seal any cracks in dough. It’s so bloody easy to take where you live for granted, especially if you’ve lived there a long time. Bring to a boil, reduce heat to a simmer.

And while this recipe has nothing to do with Japanese security guards or non-existent shopping centres, I finally perfected the recipe for this tamarind curd the morning after this latest nocturnal adventure so there is some link at least between the two. Change ).

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