tamarind dressing

steve bennett

steve bennett

14th September 2011

tamarind dressing

pleasant dressing, not too sharp or spicy, just good balance.

Ingredients

  • 430g tamarind pulp (A)
  • 750ml thai oil (see recipe) (B)
  • 500g brunoise vegetables (carrot, celery, courgette(C)

Method

soak (A) in 250 ml water for 24 hours.
pass through sieve, then emulsify with (B)
fold in (C)