Recipes, re-invented from cooking shows
Tamarind Sauce
Prep. Time:
Baking Time:
Total Time:
5 minutes
20 minutes
25 minutes
Serves:
Approximately 150ml
Ismail created this dish for MasterChef UK Professionals Series 18. A component of the Spiced Lamb Chop with Herb Crust: a small-quantity, high-impact sauce built from tamarind paste, stock, brown sugar, and ginger, reduced until glossy and finished with butter. Monica Galetti warned the critics tha...
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Ingredients
Tamarind paste concentrate (45ml / 3 tbsp; adjust to tartness — brands vary significantly in intensity) Lamb or chicken stock (250ml / 1 cup) Light brown sugar (12g / 1 tbsp) Garlic clove, smashed (1) Fresh ginger, thin slices (10g) Unsalted butter (15g / 1 tbsp; for finishing) Fine salt, to taste
Method
1. Combine tamarind paste, stock, brown sugar, garlic clove, and ginger in a small saucepan. Bring to a simmer over medium heat, stirring to dissolve the tamarind. 2. Simmer 12–15 minutes until slightly thickened and glossy. Strain through a fine sieve, pressing the solids. Discard solids. 3. Return the strained sauce to the pan. Off the heat, whisk in butter until emulsified. Season with fine salt. Keep warm over very low heat. 4. The sauce is intentionally intense - use sparingly, drizzled around the plate. If your tamarind paste is very strong, start with 2 tablespoons, taste after reducing, and adjust accordingly.
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Instructions
1. Combine tamarind paste, stock, brown sugar, garlic clove, and ginger in a small saucepan. Bring to a simmer over medium heat, stirring to dissolve the tamarind.
2. Simmer 12–15 minutes until slightly thickened and glossy. Strain through a fine sieve, pressing the solids. Discard solids.
3. Return the strained sauce to the pan. Off the heat, whisk in butter until emulsified. Season with fine salt. Keep warm over very low heat.
4. The sauce is intentionally intense - use sparingly, drizzled around the plate. If your tamarind paste is very strong, start with 2 tablespoons, taste after reducing, and adjust accordingly.
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Ingredients
Tamarind paste concentrate (45ml / 3 tbsp; adjust to tartness — brands vary significantly in intensity)
Lamb or chicken stock (250ml / 1 cup)
Light brown sugar (12g / 1 tbsp)
Garlic clove, smashed (1)
Fresh ginger, thin slices (10g)
Unsalted butter (15g / 1 tbsp; for finishing)
Fine salt, to taste
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