Ta­marind pork

The Guardian - Feast - - Front Page - Yo­tam Ot­tolenghi

The sharp and sweet acid­ity of the ta­marind fruit is a much-loved tool of In­dian and Pakistani cooks, as well as other parts of Asia and the Mid­dle East. But it has never be­come a key player in west­ern larders, which is a shame, be­cause it shouldn’t be re­stricted to one cuisine. I of­ten in­ter­change ta­marind with vine­gar or cit­rus, and it’s al­ready fa­mil­iar to Brits through Worces­ter­shire and HP sauces, where it pro­vides the fa­mil­iar, sharp kick.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.