The Sea Hare Tamarind Sauce


The Sea Hare Tamarind Sauce is yum on almost every savoury thing! Try it with cheese, as a marinade for meats; pork, lamb, chicken, duck, vegetables, grains or just by the spoonful from the jar!

Spoon Tamarind on beans on toast, add it into a cheese toastie, onto a cheese plate, as a stir in with noodles or rice, the list is endless.

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The Sea Hare Tamarind Sauce evolved in the cafe and at their long table dinners and quickly became a favourite added to a lot of their lunches. They particularly like it with their Mushroom Wellington and their Mushroom and Aubergine Bao buns, also with peanut butter on bread or for a pad thai, a dollop on pizza.

It also goes into their soups to give them the added depth of flavour.

The Sea Hare have been experimenting with the tamarind sauce and have come up with a couple of simple recipe suggestions for you to try.

Marinated Chicken breast stir fry

serves 2

2 breasts of chicken cut into strips
3 tbsp tamarind sauce
1/2 small head of broccoli sliced
1 onion sliced
1 red pepper sliced
1 handful spinach
1 clove garlic finely chopped
1 thumb-sized piece of ginger finely chopped
1fresh chilli finely sliced (optional)

In a food-safe container mix the chicken and 2 tbsps tamarind sauce and leave to marinate in the fridge for at least 2 hours or preferably overnight. Then add a little sunflower oil to your wok and heat it (medium-high).

Once hot, add chicken with the marinade, the garlic and the ginger cook for 3-5 mins and then add the onion, broccoli and red pepper continue to cook for another 3-5 mins or until the chicken is cooked through. Finally, add the last tbsp of tamarind sauce and fresh chilli, stir through and serve on basmati rice

Sweet potato soup with tamarind sauce

serves 2

2 sweet potatoes cut into 2cm chunks
1 onion chopped
1 carrot chopped
2 sticks of celery chopped
1 clove of garlic minced
15g ginger minced
2tbsp tamarind sauce
700ml to 900ml veg stock
olive oil
salt & pepper to taste

Preheat oven 180c toss the sweet potato in olive oil and a little salt and pepper and roast oil soft and starting to brown (20-30mins). Meanwhile, heat some olive oil in a pan (medium heat) and add onion, celery and carrot and cook gently for about 10 mins until the onions are soft. Then dd the garlic and ginger and cook for another 5 mins.

Add the roasted sweet potato, the tamarind sauce and the veg stock and let everything bubble away until cooked through. Taste and adjust seasoning. Once seasoned, whizz until smooth and serve with an extra dollop of tamarind sauce and some sourdough bread.

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