I found this recipe in the fabulous book by Karen Solomon - can it, bottle it, smoke it. I have pretty much stuck to her recipe, with only slight changes. And there are so many more recipes in this book that I am dying to try out. Ah well, maybe after Christmas when I have a bit more time.
ingredients:
1/2 cup tamarind puree
3 French shallots, thinly sliced
1 x 8cm piece of fresh ginger root, cut into several chunks (no need to peel)
2-3 whole fresh jalapeno chillies, thinly sliced
3 small plums, chopped (optional) - use red or black, tho red-fleshed gives a great colour
1 clove garlic, smashed
3 cloves
1/4 tsp ground nutmeg
2 tbs fish sauce (i.e. 40mls)
1 tbs molasses
1/4 cup white wine vinegar
2 tbs light syrup of your choice - I used 1 tbs maple syrup and 1 tbs rice bran syrup
1 tbs dark brown sugar
1-2 anchovies
1/2 tsp sea salt
1/4 tsp black pepper
1/2 cup water
method:
Grab yourself a large, clean jar
Place all the above ingredients into it
Stir and/or shake it till well combined
Wrap the jar in brown paper
Store it in a cool, dark place for 2 weeks
Give it a shake every few days
After 2 weeks, you will need to strain and bottle it. So I will get back to you folks in a couple of weeks. Here's hoping it turns out well!
1 clove garlic, smashed
3 cloves
1/4 tsp ground nutmeg
2 tbs fish sauce (i.e. 40mls)
1 tbs molasses
1/4 cup white wine vinegar
2 tbs light syrup of your choice - I used 1 tbs maple syrup and 1 tbs rice bran syrup
1 tbs dark brown sugar
1-2 anchovies
1/2 tsp sea salt
1/4 tsp black pepper
1/2 cup water
method:
Grab yourself a large, clean jar
Place all the above ingredients into it
Stir and/or shake it till well combined
Wrap the jar in brown paper
Store it in a cool, dark place for 2 weeks
Give it a shake every few days
After 2 weeks, you will need to strain and bottle it. So I will get back to you folks in a couple of weeks. Here's hoping it turns out well!
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| about to start the chopping |
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| yep that's a lot of chillies! |
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| all ready for the jar |
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| looking good |
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| ready to put away for 2 weeks' steeping |
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| in the brown paper bag and in our dark wardrobe for the next 2 weeks |
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| anchovies galore! (stock image) |
Oh my. I can't wait for the unveiling!
ReplyDeletei am a bit excited and anxious myself maureen. really hoping it tastes great!
DeleteBeing a complete food tragic, I have all of those ingredients to hand with the exception of the molasses. I can rectify that this weekend and give it go I think.
ReplyDeleteHi Fiona
DeleteIt looks pretty good but I think it will need some added water. The original recipe uses tamarind mixed with 2/3 cup warm water then squeezed out to form a slurry. As I used purée instead it didn't need this step but I think it will need a bit more water as it is very thick.
Never knew it was possible to make worcestershire sauce from scratch.. this is definitely something I need to try!
ReplyDeleteit sounds good thalia and the tiny taste i had seemed ok. we will know for sure in 2 weeks! :)
DeleteYUUMM - Sherry - this sounds wonderful - much better than the bought stuff I am thinking.
ReplyDeletei really hope so rachel! let's see in 2 weeks:)
DeleteHi Sherry, can't wait to see what this looks like, did not realize that Worcestershire could be homemade, great recipe!
ReplyDeletehi cheri
Deleteit is an interesting experiment for sure! i can't wait to check it out when the steeping time is up:)
I can't wait to see how it turns out! We use wooster a lot, it's like the magic ingredient in so many things.
ReplyDeleteoh yes we love it too. it always adds that little zing to foods. i am nervously waiting to see what results!
Delete