Tamarind Tree Gourmet Recipes.

Ingredients:    Samosa Dough 1 ½ cups plain flour1 ½ teaspoon salt 4 tablespoons ghee/vegetable oil 5 tablespoons chilled water   Samosa Filling 500gms potato 1cm crushed ginger 1 large green chilli finely diced 1 Onion finely diced ½ cup frozen peas 2 tablespoons Tamarind Tree Classic Tikka ½ teaspoon salt Extra ghee   To serve Tamarind Tree Tamarind and Date dipping sauce Coriander   Method Dough – rub ghee into flour until it resembles fine crumbs. Slowly add water, kneading between each tablespoon. When formed, add to the fridge to chill for thirty minutes. Cook, drain and roughly mash...

Cooking Time: 45 minutes Serves 4   Ingredients: 500gms chicken fillets 2 tblspn olive oil 2 tblspn Tamarind Tree Turmeric and Saffron Tikka Paste 1 onion, finely diced 2 garlic cloves, finely diced 1 cup brown lentils 2 cup pearl barley 1 litre chicken stock 1 cup water Salt & freshly ground black pepper To serve 1 lime, natural yoghurt, fresh coriander   Method Heat the oil in a large saucepan. Cook the onion and chicken until just browned, add garlic. Stir in tikka paste and coat chicken well. Add lentils, barley and stock and simmer for 45 minutes.   Season...

Ingredients: 500gms chicken legs 1 tablespoon Coriander and Ginger Tandoori paste 1 tablespoon chickpea flour 1 tablespoon natural yoghurt 1 tablespoon olive oil To serve Rice and lemon pickle.   Method: Score chicken legs. Prepare a marinade mix of tandoori paste,  chickpea flour, yoghurt, olive oil and salt. Leave to marinade overnight. Cook on BBQ or roast in a 200 degree oven for 45 – 50 minutes. Alternatively, place chicken legs in air fryer basket and cook on 185 degrees for 25-30m minutes. Serve on a bed of rice with lemon pickle or mango chutney.

Grandpa’s VindalooThe word “vindaloo” is derived from a Portugese dish of meat marinated in wine vinegar and spices which Portugese sailors used during their voyages. Like my grandpa used to make, this vindaloo is pleasantly spicy and has a distinct flavour of garlic, ginger, black cumin and red chilli with the tangy sweetness of balsamic vinegar. Sauté 1kg of your choice of protein or veggies in a little oil. Add 1 jar of Vindaloo curry paste and 1 jar of water. Stir - Boil - Simmer - Cook. Finish with a dash of balsamic vinegar. To spice up, add extra...