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Botanical Brews at the Polo Bar Westbury Hotel

What is more English than a tall cool G&T. The Polo Bar at The Westbury has elevated the classic G&T with a new menu of botanical infusions in association with Tanqueray’s No. 10 Gin. This new menu was created by 2 of London’s top mixologists, Tim Homewood and Elias Yiallouris. The Polo Bar has just won the award for the Best Mixology at the London Club and Bar Awards.

After weeks of tweaking, they have settled on a menu which includes a Blue Lady Tea & Grapefruit Peel, Fennel & Star Anise , Blackberry & Hibiscus Tea & Lemon Peel, Cinnamon, Clove & Vanilla, Rose with Elderflower tonic, Pink Pepper & Orange Peel, all served with Fever Tree flavoured tonics.

We were there recently to try out the new Gin menu. The elegant Polo Bar is the Westbury Hotel was really bustling for a weeknight. It’s a popular haunt for the local Mayfair clientele, stopping for an after work drink.  It’s also the perfect location for ladies to take a weight off their feet after a marathon shopping session along Bond Street. The long room is dominated by a long Art Deco bar and seating on low bar tables scattered around the room, with windows overlooking Brook Street.

The Gin is served with a tray of spices and flowers which is then infused in a glass teapot before being poured over ice, some citrus peel and topped with a matching flavour of tonic. The spice infusions and the flavoured tonics really transforms the flavour a classic G&T. If you have never tried the drink like this, I’d urge you to stop by The Polo Bar and be prepared to be surprised.

Besides, the G&Ts they have a long list of cocktails, fine wines and spirits too. They also serve some gourmet canapes like these goats cheese cones, crispy prawns and seared tuna bites. 

Polo Bar
Westbury Hotel
37 Conduit St,
London W1S 2YF
020 7629 7755

Polo Bar Westbury Hotel (6)

Polo Bar Westbury Hotel (11)

Polo Bar Westbury Hotel (10)

EatCookExplore was a guest of The Polo Bar 

 

Discover great tasting Isle of Wight Tomatoes

No more tasteless tomatoes

I have never paid much attention to tomatoes and all I really knew was that I liked Italian plum tomatoes for my pasta sauces, fresh San Marzano when I can find them in local Italian delis, cherry tomatoes on the vine and plain old no name varieties in the big buckets in supermarkets. I have never had the luxury of buying my tomatoes by the name, instead I have been buying by the colour and type. 

All that has changed after my recent visit to the glasshouses that grow an amazing variety of fantastic tasting British Tomatoes on the Isle of Wight where I tasted some very juicy, flavourful, ripe tomatoes. My tomato tastebuds have been awakened. Gosh, we have been duped for such a long time, being offered only those tasteless generic, unnaturally uniform and tasteless water filled red fruits anymore.

Arriving on the Isle of Wight via the ferry/train combo, I am met by Paul Thomas and Joni at the station. A short drive through to the heart of the diamond shaped island is a lush green fertile valley which is the home of Wight Salad’s 26 hectares of greenhouses, where the  Isle of Wight tomatoes are grown. 

Isle of Wight tomatoes greenshouses
We meet up with Ross Hammond, Site Ops Manager to take us on a tour of the facilities. At the first greenhouse, we don white jumpsuits, shoe coverings and gloves, careful to not bring in any microorganisms that could taint the health of the plants. All the greenhouses are its own ecosystem and we had to be careful not to transfer any pesky bugs from one to another.

The humidity and heat hits you as you walk through the doors, then your green smell that get when you have a hot box full of green plants and ripe fruits. There are rows upon rows of very tall tomato plants, well over 10 feet tall in some circumstances, trailing like triffids up support poles. The vines can grow up to 40 feet in length it seems.

Each plant is heavily laden with fruit of varying degree of ripeness. Men on tall machinery are working by hand, picking ripe fruit for the market, tying up the growing stalks, cutting back sections, pruning by hand or sometimes even hand pollinating the plants.

Isle of Wight tomatoes Greenhouses

The tomatoes are picked daily when they reach the desired amount of ripeness that is judged by its colour of 5 as per the chart. Here they like to pick their fruits at their ripest to ensure that optimum flavour. The Isle of Wight tomatoes get their great taste from the amount of sunshine they receive and benefit from being picked only when ripe.

the tomato stall (46)

Freshly picked Isle of Wight tomatoes

Freshly picked Isle of Wight tomatoes on the vine

As we traverse the rows of tomato plants, I spot many different varieties, distinct by their different colours, shapes and sizes. There are little yellow ones, stripey brown ones, big green ones, red plum shaped ones and more. Plucking the ripe fruits straight off the vine to taste leaves a lasting impression, each variety I tried had a completely different flavour. The juicy fruits were sweet and fragrant and some were more tart but each one was quite different and definitely did not taste anything like the tasteless varieties that I have been buying from supermarkets. Joni tells me that some of the staff here like to snack on bowls of ripe cherry tomatoes instead of  sweets and I would too if they tasted like these ones.

The tomato plants are grown in coconut husk and watered with nutrient enriched water. The air in the greenhouses are controlled for both temperature and composition and Co2 is pumped in where required. Bright yellow and white boxes nestled between the rows houses bumblebees who naturally pollinate the plants. They even use predator insects to keep other harmful bugs at bay.

The bumblebee pollinators

The bumblebee pollinators

Organic Isle of Wight Tomatoes

About 10 hectares of greenhouses grow organic tomatoes. The difference is the soil in which the tomatoes are grown in, which is made of compost from the plant waste and from all the other material that supports the growing like the string to tie up the plants to the support sticks. In the darker months, the greenhouses use artificial lights to prolong the growing period. Typically the yield for organic tomatoes is about 15% less than the conventional crop.

the tomato stall (22) the tomato stall (23)
Growing Tomatoes on the Isle of Wight

The Isle of Wight, besides being England’s largest island, is also one of the sunniest place in England which makes it an ideal place to grow tomatoes. The Wight Salad group started as a cooperative for local growers and started by selling their produce in some of London’s farmers markets. They found a loyal following and high demand which has led to today’s successful operations. They now supply over 50% of the British tomatoes in the country. They sell to supermarkets across the country and also directly to the public at farmers’ markets across the South (which is how their business started) and also through their website.

On the Isle of Wight, with the help of  heating in the greenhouses, they can grow tomatoes from March until November. The greenhouses are kept at an even temperature throughout the year and the humidity is controlled too. Irrigation of the greenhouse is supplied by harvesting rain water and run off.

They grow over 200 varieties of tomatoes here and about 40 of these are sold regularly in shops. With their special access to tomato seed producers around the world, they are often asked to trial older lost varieties of Heirloom tomatoes and they probably have the largest repository of tomato seeds in the world.

You can see some of the varieties that they grow here http://www.thetomatostall.co.uk/our-tomatoes/.  Some of the varieties are baby plum, piccolo (cherry tomato on the vine), coeur de boeuf, Angelle, Sun Choco, Jack Hawkins an old English Heirloom and even San Marzano, the celebrated Italian plum tomatoes.

The last greenhouse we visit is the one that gets the most sunshine. This one houses the varieties that they are trialling for tomato seed producers and also to experiment with other crops. At the back of this greenhouse are rows of chilli plants, this year experimental crop. Don’t be surprised to see this being added to their list of products later.

the tomato stall Isle of Wight tomatoes Isle of Wight Tomatoes - Heirloom tomatoes the tomato stall Many unusual varieties of tomatoes Isle of Wight Tomatoes
Other Tomato Products from The Tomato Stall

The Tomato Stall Products
Of course with all food producers, the fatter margins are with the added value products. Here, a lot of their nutrient and lycopene rich produce is used to make a variety of tomato based products under the The Tomato Stall brand. They make a variety of products like their distinctive bright yellow Sunshine Juice made with just tomatoes, which is now widely used to make Sunshine Mary’s, the golden version of a Bloody Mary.

The Tomato Stall's Sunshine Juice

The Tomato Stall’s Sunshine Juice 100% tomatoes, no additives

Their compact production facility also produces Chilli Jams, Chutneys, Oak Roasted tomatoes and Oak Roasted tomato infused balsamic. I’ve used the chilli jam in making cheese toasties, a generous smear really transforms this into a moreish. The Great Taste Award winning oak roasted tomatoes are terrific used in pasta sauces and chopped and added into a posh Mac and Cheese ( something I learnt from Tom Aikens recently).

the tomato stall - Isle of Wight tomatoes
Roasting  tomatoes for their award winning Oak Roasted Tomatoes takes over 10 hours of roasting ripe tomatoes in this oven, after cutting it by hand and manually turned. This is then smoked for about 4 hours. All highly labour intensive but the resulting flavour I can attest is sweet and flavourful.

If you have never tasted Isle of Wight tomatoes before, pop down to a local farmers market or order from them directly online. The people in the know order their tomatoes by name. You could also try one of their Specialty boxes which has a mixed variety of tomatoes that sometimes include some of the other less common varieties that they grow. Make sure you add some of their Roasted Tomatoes to that order too.

You can buy these amazing tomatoes and the other products from their site www.thetomatostall.co.uk , in Waitrose or Sainsburys with the packs labelled Isle of Wight Tomatoes. They can be found at Borough Market or at selected farmer’s markets around London like Pimlico, Swiss Cottage, Barnes and on the Isle of Wight itself, you can buy their tomatoes at Farmer Jacks.   

EatCookExplore was a guest of The Tomato Stall and Isle of Wight Tomatoes

Tom Aikens helps launch Market Deli by Walkers

It’s always fun to attend events where great chefs are doing a demo or masterclass. Tom Aikens was at the launch of Walker’s new premium snacks range, Market Deli. His introduction emphasised his reliance on really good produce and the provenance of his ingredients.

Tom demonstrated a couple of dishes using some of the ingredients that inspired the new flavours of snacks, a spicy. chunky gazapacho wiht a multitude of ingredients and a very decadent Mac and Cheese.  I picked up a couple of useful tips from his demo:

1) always use warm milk when making roux, helps the sauce come together, no lumps.

2) add some chopped up sun dried tomatoes into your mac and cheese. This adds an extra dimension to the flavours.

Walkers’ new Market Deli range comes in 8 flavours inspired by “deli” foods like chorizo, sun dried tomatoes and balsamic vinegar. The range come in potato chips, tortilla chips and the trendy pita chips which I quite like. My favourite flavour was the Flame Grilled Roasted Spanish Chorizo with Roasted Onion.

Walkers Market Deli

Market Deli Tom Aikens making mac and cheese

Tom Aikens making mac and cheese

Tom Aikens makes mac and cheese

Market Deli Tom Aikens adding sun dried tomatoes to mac and cheese

Adding sun dried tomatoes to mac and cheese

Adding sun dried tomatoes to mac and cheese

Adding sun dried tomatoes and fresh herbs to mac and cheese

Market Deli (23) Market Deli (29) Market Deli (28) Market Deli (26) Market Deli (27) Market Deli (48) Market Deli (47) Market Deli (50)

Market Deli (55)

Market Deli (54)

 

EatCookExplore was a guest of Walkers at this event.

 

 

 

 

Food Photography with Nokia Lumia #FoodiesOnTour

This is guest post by Jo Yee who covered this fab event for the blog when I was away travelling. 

These days with the popularity of mobile photography it’s no surprise that more and more people mistakenly refer to their mobile as their camera. I, myself, am an iPhone user but was intrigued by the opportunity to shoot with the Nokia Lumia
1020 at the #FoodiesOnTour event sponsored by Microsoft Devices Group. With 40 megapixel capability and fitted with Zeiss lens I think its safe to say the device is more camera than phone!

Winning presentation!

The food styling & photography masterclass was held at Leiths School of Food and Wine and taught by cookery teacher and food stylist, Jessica Mills. Each blogger was equipped with either a Nokia Lumia 1020 or its bigger brother, the Nokia Lumia 630 to capture the evening.

Nokia Lumia Food Styling Class

Nokia Lumia Food Styling Class

After an introduction and overview of the evening we were given a quick tutorial on how to use the camera phone with its manual settings then Jessica’s colleague, Jenny, demonstrated how to prepare a rack of lamb. My fellow bloggers and I were then put to work in cooking, styling and photographing our dinner assisted by Jessica.

On the menu was:

Starter: spinach and bacon salad with red chilli and mango

Main: rack of lamb coated with mustard & breadcrumbs and tomato mint salsa

Dessert: pavlovas with mint, papaya, pomegranate and passion fruit.

Nokia Lumia Food Styling Class

Nokia Lumia Food Styling Class

Nokia Lumia Food Styling Class

 

Nokia Lumia Food Styling Class

Nokia Lumia Food Styling Class

Broken into teams of 3, we divided and conquered our individual courses. From my team, Andrew (themotleyspicer.com) took on the unenviable task of preparing the rack of lamb (read: fat trimming and scraping away the membranes connected to each rib) while Tash (foodifancy.com) seduced us with the aroma of bacon for the salad and I went on unchartered territory in trying my hand with pavlovas.

Nokia Lumia Food Styling Class

Nokia Lumia Food Styling Class

Food Styling and Photography with Nokia Lumia

Food Styling and Photography with Nokia Lumia

Food Styling and Photography with Nokia Lumia

 

Food Styling

Another team’s presentation

 

The recipes Jessica provided proved to be pretty reliable as we were all happy with the results. The lamb was a tad overcooked but tender and complemented by the texture of the mustard and breadcrumb crust. The bacon salad sung beautifully as I expected it to, after all it was dressed with bacon fat! The pavlovas, I’ll admit, were a little over worked but held their own, a sweet tang danced from bite to bite.
We eagerly tucked in after a round of styling & photographing, breaking bread with the rest of the bloggers. At the end of the evening, Jessica presented the Leiths Cookery Bible to the winner of the casual food styling competition… me!

Here are the final results from my team’s food styling attempts. And I’ll leave you with some handy food styling tips from Jessica:

Food Styling tips

Food Styling and Photography Tips

- Use less food than you normally would. Think about framing the dish with
the plate.

Food Styling tips

- Look for a complementary background and props.

- Think about textures.

- Food doesn’t have to be too placed; it can look slightly messy and random
within reason

- Choose crockery that will enhance rather than detract

- Think about work in progress shots i.e. ingredients or just before something
goes in the oven

- You may wish to photograph a dish whole or a bit or scoop taken out of it

- Think about how you’re going to shoot the dish i.e. overhead, at a slight angle,
or on the side

- Think about colours, textures, patterns of food and props.

Food Styling tips

- Think about the lighting of the dish. Consider how you want the finished dish
to look when you are prepping and assembling the ingredients.

- Think about height and make it interesting, although some dishes work quite
well being flat

- Think about garnishes and how you can make the dish look fresher by
reserving some ingredients to scatter just before taking the photo.

 

EatCookExplore was a guest of  Microsoft Devices

Port and Chocolate Matching at Churchill’s Port House

Port and Chocolate Port House

Churchill’s Port House in Soho is undoubtedly London’s most unusual and unique pop up. It’s the brainchild of Max Graham whose family owns Churchill Port (first British Port wine company in 50 years) with the intention of bringing Port to a new audience and to demystify Port.

Most people associate Port as a fuddy duddy drink that only appears at the end of indulgent formal dinners and the tradition of passing the Port decanter to the left is still observed. A friend of mine has a massive collection of Vintage Port which has turned out to be a great investment and it was when I developed a taste for a fine Vintage Port.  

Port and Chocolate Port House (7)

At a recent Port and Chocolate pairing evening, we started with the Premium Tasting flight which consists of 3 ports paired with 3 chocolate truffles selected by Paul A Young.

Port and Chocolate Port House

First up is a Roasted Almond and Honey Caramel truffle paired with a White Port, served chilled. White Port needs to be reintroduced as a great alternative aperitif drink. This White Port is aged 10 years in barrels from mainly white grapes.

It has quite a savoury flavour and is normally served with  roasted almonds, hence this pairing. This truffle is made with local non grainy Richmond honey which makes the caramel really smooth.  

Churchills White Port Served cold as an aperitif

The second pair is a Peanut Butter and Raspberry Trifle paired with a rich Late Bottled Vintage Port. It might seem a bit strange to pair Port with chocolate and this Vintage Port would go well with peanuts so this truffle works really well.

Churchills Late Bottled Vintage Port
Peanut Butter and Raspberry Trifl

Port and Chocolate Port House (13)

The third pairing is a Cigar Leaf Caramel truffle which is something very unusual and special. There is a hit like hot chilli from the cigar leaf which is balanced by the oozing caramel, which is available at Paul’s shop. This truffle was paired with a 20 year old Tawny Port.

 Cigar Leaf Caramel truffle

John Graham founder of Churchill's Port

John Graham founder of Churchill’s Port

Churchill’s Port House really does a good job at changing the general public’s perception of Port. It is not longer that drink that you you pass around at the end of a meal. There are so many other ways to enjoy a good port. On their menu are a various  flights of Port to taste and you can choose to the chocolate pairing or some savoury food from their Portugese menu.

Churchill’s Port House would make a really unique night out and learn something new about different types of port. Catch it while you can.

Get more information at www.PaulAYoung.co.uk  and www.ChurchillsPortHouse.com.

EatCookExplore was a guest at Churchill’s Port House.

Eating Korean at Taste of London 2014

Korean Food has to be the latest food trend in London this year. This year at Taste of London Korea and Korea Foods has a massive stand showcasing Korean foods and ingredients like Kimchi, Gojujang (spicy bean paste), Ssamjang (fermented bean paste) and Bulgogi (Korean BBQ beef) sauce.  Don’t miss this if you are visiting Taste this year.

Gizzi Erskine and Joe McPherson

Gizzi Erskine and Joe McPherson

Gizzi Erskine and Joe McPherson of Seoul’s ZenKimchi hosted a Korean Food tasting at their stand. This turned out to be a tour of some famous Korean dishes, ranging from those that are normally served at formal banquets to what is really popular now in their street food trends.

Korean Fusion Street Food

In the UK we are a little behind the burgeoning US trend with Korean flavours infusing our favourite street food dishes. We have seen small hints of this when Hawksmoor introduced the Kim Chi burger a while back. In California where I just spent a very busy month, Korean fusion food trucks were the most prominent among all the street food markets. This all kicked off in a big way when Kogi BBQ used Twitter to announce their locations and in turn became the darling of twitter and oft quoted case study about the efficacy of social media on promoting small food businesses.

Back to Gizzi’s Korean Feast.

Hot Splash Sashimi with Ponzu and Korean Pepper

Hot Splash Sashimi with Ponzu and Korean Pepper

 

Slices of Wild Sea Bass in a Ponzu sauce flavoured with Yuzu and drizzled with hot sesame oil. Beautifully fresh fish with a citrusy zing of the sauce.

La Style Korea Town Crispy Tuna Rice

La Style Korea Town Crispy Tuna Rice

This might look like a a regular piece of sushi topped with spicy tuna but the bottom of this has been crisped up on a pan to make that crunchy rice.

Yukhoe

Yukhoe Korean raw beef salad

This is a dish of Royal Korean Cuisine origin and is now usually served in very formal occasions as beef is a real luxury in Korea. In Korea they would only have beef once a month or so as it is very expensive. They would probably use local Korean beef called Hanwoo, which has a very marbled meat not unlike Wagyu. The production is so small that this meat is never exported.

For this dish, a grass finished beef from Turner and George was used. Slices of raw beef was paired with Korean pears for crunch and dressed with a spicy sauce.

Korean Fried Chicken

Korean Fried Chicken

This is Gizzi’s signature dish which she picked up from her travels in the US. It is twice fried brined chicken coated in a sweet, tangy and spicy sauce made with vinegar, gojujang and sriracha. Really messy but oh so moreish. Usually found at Korean bars as a bar snack to go with beer.

Hotdog Fried Rice

Hotdog Fried Rice

This might be a surprising fact : hotdogs are used in a lot of Korean dishes. Here it is used as the meat part of the fried rice. The rice is fried in a garlicky spicy sauce and served in a hot stone bibimbap bowl. Very flavourful and the hotdogs worked really well in the fried rice.

At this stage, we were totally stuffed but out comes a surprise course.

Surprise course: Bossam (Pork Wraps)

Bossam (Korean Pork Wraps)

Bossam is an iconic Korean Dish which is made up of slices of highly flavoured pork boiled in spices and served wrapped in lettuce, fresh kimchi, ssamjang sauce and spring onions. (Note: David Chang of Momofuku roasts his pork shoulder with a caramelised topping instead of boiling it, which Korean food purists hate but New Yorkers love.)  They would usually add an oyster to the wrap too. It’s fun as everyone has to participate, add their own condiments to put together their ultimate wrap and indulge. In Korea, bossam is usually served at banquets and everyone has their own version of this dish.

The ssamjang sauce is made with a mix of bean paste, gojujang, sugar and vinegar. This one is worth experimenting with.

Hotteok with Miso Ice Cream from Ice Cream Union

Hotteok with Miso Ice Cream from Ice Cream Union

How would you like a variation of an ice cream sandwich. Here Gizzi recreates this with a Korean street food favourite, Hotteok, which is a cinnamon pancake, sliced open and served with some miso ice cream and drenched in a decadent miso caramel. A great explosion of salty and sweet with a background hint of cinnamon from the cake. Wow!

Gizzi used to serve variation of this menu at her KTown pop ups. If you see it being advertised again, sign up immediately. It’s really good.

See my highlights of this year’s Taste of London here.

EatCookExplore was a guest of Visit Korea at the Taste of London

 

 

Highlights of Taste of London 2014

Taste of London 2014

Taste this year is bigger than previous years with so many more food producer tents, corporate entertaining marquees and lots more food and cooking activities. Taste of London is the biggest restaurant festival where a whole selection of Michelin star chefs congregate to do meet and greets and do cooking demonstrations. There are few places where you will get to meet these world renowned chefs in one place. As entry is by time slots, there is hardly enough time to walk through the show, eat from lots of stands and participate in any of the cooking lessons.

A couple of quick slide shows of the day:

 

Dan Doherty of Duck and Waffle

Dan Doherty of Duck and Waffle doing a cooking class at the Electrolux tent

Among those tops names that were featured, I saw Massimo Bottura and Rene Redzepi  doing sessions at the Electrolux tents. Michel was being accosted by a bunch of groupies and a Dan Doherty of Duck and Waffle being cornered by his fans.

Taste Jourdan

The Taste Jourdan stand

Winster Alley Ales

Winster Alley Ales Micro Brewery

Fruit carving at the Thai stand

Fruit carving at the Thai stand

The most popular demonstrator at the show

The most popular demonstrator at the show – ginger and garlic graters

The Lickalix girls

The Lickalix girls

Visit Mexico and their hot sauce

Visit Mexico and their hot sauce

Taste of London 2014
Taste of London 456 Taste of London 529 Taste of London 530 Taste of London 532

Eating wise, I had a fab Korean meal by Gizzi Erskine at the Visit Korea/ Korea Foods stand. After this, I couldn’t sample any of the dishes being served up at the restaurant stands.

However, I did have time to walk around to meet some food producers and found some interesting products.

 

German Salt Sprays

Really Unique German Salt Sprays

Taste of London 2014

Taste of London 525

Mussetti Italian Coffee

Mussetti Italian Coffee

Chocolate Spread in a polyfilla container

Chocolate Spread in a polyfilla container

German Flavoured oils

German Flavoured oils

Mexican Beer

Mexican Beer

Korean Aloe Vera drinks

Korean Aloe Vera drinks

 There was not nearly enough time to eat and see everything. Might have to go twice next year. You can get more information or buy tickets from the official website.

Taste of London 515

 

 

 

Malaysian Sambal Prawns and British asparagus

In Malaysia we love strong flavours and the Malay Sambal Tumis is one of the most versatile sauces as it can be used in so many dishes. The most common and popular use of Sambal Tumis is in Nasi Lemak, a Malaysian streetfood breakfast sold by ladies who set up stalls on pavements and street corners most mornings. Sambal ikan bilis is served with a scoopful of fragrant coconut rice, a couple of slices of cucumber, half a hard boiled egg and some peanuts, all delivered wrapped in banana leaf for mere pennies.

Using Best of British Asparagus

British Asparagus

This is variation of the sambal recipe which we usually cook at home as part of a home cooked meal with various other dishes. Here we are using seasonal British Asparagus with some shelled and deveined prawns.

The rich umami flavour in the Sambal sauce is from the use of Belacan, the Malaysian fermented prawn paste. This can be substituted with Fish Sauce as it is not readily available in supermarkets yet.

Malaysian Sambal with prawns and British asparagus

Malaysian Sambal with prawns and British asparagus

Ingredients

  • One bundle British Asparagus
  • 400g King Prawns or similar (preferably raw)
  • Sambal Sauce
  • 15g Dried Chillies }
  • 100g Fresh Red Chillies }
  • 250g Shallots } Blended or pounded
  • 25g Candlenuts }
  • 1 tbsp belacan powder }
  • Tamarind Juice - either from a jar or from the pulp
  • 2tbsp cooking oil
  • Sugar to taste
  • Salt to taste

Instructions

  1. Prepare the sambal sauce by blending the ingredients identified
  2. Heat a wok or large frying pan and add some cooking oil
  3. Fry the blended ingredients on a medium heat and keep stirring for about 10 minutes or until the oil surfaces. The sauce should not be too runny.
  4. Meanwhile prepare the asparagus by snapping off the woody ends and slicing them diagonally across the stalk like in the picture
  5. Wash the prawns and sprinkle some sugar over them, this gives the prawns a bite instead of being soft and soggy
  6. Add the prawns to the sauce and cook until the prawns turn pink
  7. Add the asparagus and stir in and season to taste.
  8. Serve with steamed white rice and a selection of other dishes as part of a family meal
http://www.eatcookexplore.com/malaysian-sambal-prawns-british-asparagus/

Sainsburys provided EatCookExplore.com the main ingredients for this dish for their Best of British series.