The Sea Hare Tamarind Sauce
Pretty much the point of my recipes is to get rid of the need for jars or pre made sauces and to have the ability to make something delicious from scratch with your basic larder ingredients …. so Why is The Sea Hare Tamarind Sauce Featuring on my Blog?
Well here’s why - this sauce really is a larder staple! It’s a delicious multitasker and I’ll be updating this blog with the various ways in which I use it!
First up is Party Sausages!
As my friend Alex once said - A party without sausages is just a meeting - and he is not wrong! Now this is controversial, but for these sausages I’ve tried both Superquinn and SuperValu sausages … both taste great but the SuperValu ones cook better! But look - you’ll have your own favourite so go with the Cocktail Sausages of your choice. Even the name cocktail sausages is a scream! But whether you have a swanky and elegant event planned, a Sunday Brunch or an outdoor gathering on a blustery Irish Day … these are ‘your only man’.
Ingredients - Cocktail Sausages, Fine Cut Marmalade, Sea Hare Tamarind Sauce.
Quantities
2 lbs/900 g Sausages - 4 Teaspoons Marmalade and 6 Teaspoons Tamarind
1080g Sausages - 1 Heaped Tablespoon Marmalade and 2.5 Tablespoons Tamarind.
Method
Melt your marmalade in a cup in the Microwave -after 30 seconds give it a stir and give it another 15 seconds or so if you need to.
Add in your Sea Hare Sauce and give it about half the time again.
10 minutes before the end of your cooking time - drain the fat from the sausages and stir the marinade over them.
I like sausages very well done so I’d probably give them about 40 mins before adding the marinade - stirring them the odd time. (oven set to 180)
CheeseBoard
Pop a ramekin of Sea Hare Tamarind on your Cheese Board.
My personal favourites with it are Brie, Delice de Bourgogne and Truffle Pecorino but its great with Cheddar too.
Satay and Curries
If you are making the satay from this website I’d recommend about a tablespoon of the Tamarind Sauce if you want to just add that umami flavour and enrich and deepen the sauce. Add more if you actually want to alter the flavour and really get a tamarind kick! The same goes for your curries.
Stir Frys.
You can really go to town with this in your stir fry. Add it gradually but I reckon you will want more!
Toasted Cheese
When making toasted cheese on bread or in a wrap I’ve always liked a bit of mustard or Worcestershire Sauce but lately I’m reaching for the tamarind - perfect for lunch or a late night snack - your friends will love you!
Chicken with Shallots and Tamarind
3 Chicken Breasts -(ill tweak this soon for a better number!)
In a baking dish mix
2 Tblsp Olive Oil
3 Tblsp Red Wine Vinegar
1 Tblsp Sea Hare Tamarind
1 or 2 Crushed Garlic Cloves
Salt and Black Pepper
4 or 5 large Shallots sliced into rings
Stir well and then place the chicken in the dish. Sprinkle it will a bit of Black Pepper and Sea Salt or Garlic Salt.
Spoon the mixture over the chicken a few times but don’t leave any shallots on the chicken - make sure they are in the liquid before you put the dish in the oven uncovered.
Cook at 180 for 20 mins and then stir the mixture to make sure the shallots are not burning.
Cook for a further 20 mins.
Pork Chop Marinade
Will do 4 - 6 Pork Chops
2 tablespoons Sea Hare Tamarind Sauce
1 Tablespoon Soy Sauce
1 Teaspoon Mustard Powder
1 Teaspoon worcestershire sauce
1 heaped teaspoon Hoi Sin
1 large crushed Garlic Clove
Black Pepper
Pinch of white pepper
Stir well and let the pork marinade for at least an hour.
Cook in the oven. I’ll be trying the air fryer soon - drop back for updates.
I’ll be updating this … but in the meantime - why not send me your Sea Hare Sauce ideas or let me know what you think of mine on insta or Twitter!
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