BABY BACK RIBS WITH TAMARIND GLAZE
Tamarind is sweet, sour, and quite tart and provides the ideal base for this finger-licking glaze.
Provided by Harneet Baweja
Categories Bon Appétit Summer Grill Dinner Grill/Barbecue Pork Rib Pork Ginger Orange Anise Apple Juice Hot Pepper Chile Pepper Tamarind Cucumber Cilantro
Yield 4 servings
Number Of Ingredients 21
Steps:
- Ribs:
- Place ribs in a large Dutch oven or other heavy pot. Add ginger, orange wedge, star anise, apple juice, salt, half of chiles, and 1/4 cup brown sugar. Pour in water just to cover pork and bring to a simmer over medium heat. Reduce heat so liquid is at a very gentle simmer, partially cover pot, and braise, turning racks a few times, until meat is fork-tender and nearly (but not quite) falling off the bones, 1 1/2-2 hours. Chop remaining chiles while ribs are cooking and set aside.
- Carefully transfer ribs to a rimmed baking sheet and let cool. Cut between ribs to create 2-rib pieces.
- Meanwhile, crank up the heat under the Dutch oven to high and add ketchup, vinegar, tamarind concentrate, honey, remaining 1/3 cup brown sugar, and reserved chopped chiles to braising liquid. Cook, stirring often, until glaze is thick enough to coat a spoon (it should be reduced to 1-1 1/2 cups), 30-45 minutes. Strain into a large measuring cup; discard solids. Let settle so oil rises to surface. Pour off oil into a small bowl; set aside.
- Salad and assembly:
- Prepare a grill for medium heat; oil grate. Working one at a time, dip ribs into glaze to coat. Grill ribs, turning several times, until glaze is lightly charred, about 5 minutes total. Transfer ribs to a platter; season with salt. Drizzle with remaining glaze and reserved oil.
- Toss cucumber, onion, chile, and lime juice in a medium bowl to combine; season with salt. Scatter salad over ribs and top with micro cilantro. Serve with lime wedges.
- Do Ahead
- Ribs can be braised 1 day ahead. Let cool in liquid; cover and chill.
PANFRIED PRESSED POUSSINS
Steps:
- Cut out backbones from birds with kitchen shears. Pat birds dry, then spread flat, skin sides up, on a cutting board. Cut a 1/2-inch slit on each side of each bird in center of triangle of skin between thighs and breasts (near drumstick), then tuck bottom knob of drumstick through each slit. Tuck wing tips under breasts. Sprinkle birds on both sides with sea salt and pepper.
- Heat butter in 10-inch cast-iron or heavy nonstick skillet over moderate heat until foam subsides. Add birds, skin sides down, and cover with parchment round and second skillet, then top with weights. Cook birds until skin is browned, about 15 minutes. Turn birds over, cover with parchment round, skillet, and weights, then cook until just cooked through, 10 to 15 minutes more.
- Transfer birds to a platter, discarding parchment, and cover loosely with foil. Add stock to skillet and deglaze by boiling over high heat, stirring and scraping up brown bits, until reduced to about 1/2 cup, about 5 minutes. Skim fat from surface.
- Halve birds lengthwise and serve each half drizzled with pan juices.
GRILLED TAMARIND AND ORANGE GLAZED CHICKEN
Bring some life to your usual chicken dinner. Tamarind concentrate is so easy to use and this recipe is the perfect introduction to it.
Provided by Sarah
Categories World Cuisine Recipes Asian
Time 1h30m
Yield 4
Number Of Ingredients 14
Steps:
- Whisk olive oil, herbes de Provence, garlic, salt, and black pepper in a bowl; place chicken in marinade and stir to coat. Cover and refrigerate 1 to 6 hours, turning chicken occasionally in marinade.
- Whisk chicken broth, orange juice, sugar, orange zest, butter, tamarind paste, and ginger in a saucepan and place over medium-high heat. Cook at a vigorous boil, whisking often, until mixture has reduced to about 3/4 cup and glaze coats the back of a spoon, 25 to 30 minutes. Remove from heat and stir in chile-garlic sauce; season tamarind glaze with salt and black pepper.
- Preheat an outdoor grill for medium-high heat. Spray a grill pan with cooking spray. Pour about 3 tablespoons tamarind glaze into a small bowl for basting and set aside.
- Place chicken breasts onto preheated grill; discard used marinade. Grill chicken until browned, the meat is no longer pink inside, and the juices run clear, about 4 minutes per side, basting with reserved tamarind glaze. An instant-read meat thermometer inserted into the thickest part of a breast should read at least 160 degrees F (70 degrees C). Transfer chicken to a serving plate and serve with remaining tamarind glaze poured on top.
Nutrition Facts : Calories 392 calories, Carbohydrate 23.8 g, Cholesterol 77.8 mg, Fat 22 g, Fiber 0.7 g, Protein 25 g, SaturatedFat 6.4 g, Sodium 115.6 mg, Sugar 16.8 g
POUSSINS WITH TAMARIND GLAZE
An exotic Indian dish, made using poussins
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Number Of Ingredients 14
Steps:
- First make the tamarind glaze. Put all the ingredients except the ground ginger and chaat masala in a medium saucepan with 500ml water. Boil for 20 minutes, stirring frequently, until reduced by about half and slightly syrupy. Strain into a bowl to remove all the spices, stir in the ground ginger and chaat masala and leave to cool.
- Pour half the glaze into a large bowl and set another 4 tbsp aside to serve (The rest will keep in the fridge for up to a month for a sauce or marinade.) Whisk in the oil and cumin and add the poussin. Cover and marinate in the fridge for half an hour at least - overnight is ideal.
- Preheat the oven to fan 180C/conventional 200C/gas 6. Lift the poussin pieces out of the marinade and lay on a roasting tray. Roast for 30 minutes, basting with the cooking juices and the leftover marinade every 5 minutes until the poussins are lacquered and sticky.
- To serve, mix the reserved glaze with 1 tablespoon water and drizzle over the poussins on 4 plates. Serve with a mushroom risotto and poppadums.
Nutrition Facts : Calories 739 calories, Fat 43 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 28 grams sugar, Protein 51 grams protein, Sodium 0.54 milligram of sodium
SPICY TAMARIND-GLAZED GRILLED CHICKEN WINGS
These grilled chicken wings are marinated in tamarind purée, fish sauce, brown sugar, red pepper flakes, and cumin, with more brushed on as they grill.
Provided by Rachel Gurjar
Categories Chicken Tamarind Cumin Onion Cilantro Summer Wheat/Gluten-Free Tree Nut Free Grill/Barbecue snack Appetizer Side Lunch Dinner Backyard BBQ Picnic Peanut Free Dairy Free Quick & Easy
Yield 4 servings
Number Of Ingredients 9
Steps:
- Whisk tamarind purée, fish sauce, brown sugar, red pepper flakes, cumin, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl until combined and a loose paste forms. Set tamarind glaze aside.
- Pat wings dry with paper towels, then season all over with remaining 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt. Place in a large bowl; add half of tamarind glaze and toss to coat. Chill 15 minutes. Set remaining glaze aside.
- Meanwhile, place onion in a bowl of ice water and set aside.
- Prepare a grill for medium indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Arrange wings on grate over indirect heat, making sure not to overcrowd. Brush top of each wing with some reserved glaze. Cover and grill 15 minutes. Uncover, turn wings over, and brush other side with glaze. Re-cover and grill until wings are golden brown and a thermometer inserted into the thickest part of a wing registers 165°F, about 15 minutes.
- Brush wings with more glaze, then move over direct heat and grill until charred in spots, 1-2 minutes per side.
- Transfer wings to a platter. Drain onion and place on paper towels; pat dry. Scatter onion over wings and top with cilantro. Serve with lime wedges for squeezing over.
TAMARIND CHICKEN WINGS
In this recipe, you'll learn how to marinate wings in honey and Indian spices before baking and finishing them in an irresistible homemade chutney.
Provided by Suvir Saran
Categories appetizer
Time 1h55m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Put the wings in a large bowl, followed by honey, olive oil, salt, garam masala, cumin, paprika, and cayenne. Toss to combine, then transfer to a zip-top bag. Let rest 30 minutes, overnight, or up to several days in the refrigerator.
- Bring 2 cups of water to a simmer in a small saucepan, then add the asafoetida, ginger, cayenne, and garam masala. Meanwhile, toast cumin and fennel in a small skillet until they're fragrant and slightly smoky. Transfer to a small bowl to cool, then grind the seeds in a mortar and pestle until they're coarse and sandy. Add to water-and-spice mixture, followed by the sugar, and stir to combine. Add tamarind and continue cooking for 20 minutes.
- Preheat oven to 400 degrees F. After 20 minutes, check chutney for consistency-it should look like a chocolate sauce. Remove from heat to cool. Meanwhile, line a rimmed baking sheet with aluminum foil; place a wire rack on top of the baking sheet and arrange the marinated chicken wings in a single layer. Bake 20-25 minutes. Remove from oven and transfer wings to a large bowl. Toss with the chutney, then replace wings on the rack and bake again, 5-10 minutes, until golden brown.
- Remove chicken wings and serve.
MAPLE & BOURBON GLAZED POUSSINS WITH CORNBREAD STUFFING
Maple & bourbon glazed poussins go so well with a cornbread stuffing - it makes a delicious alternative Sunday roast
Provided by Diana Henry
Categories Dinner, Main course
Time 1h20m
Number Of Ingredients 17
Steps:
- To make the cornbread, heat oven to 210C/190C fan/gas 6 and brush a 23cm cake tin with a little of the melted butter. In a bowl, mix together the dry ingredients with 1 tsp salt. Mix the eggs, milk and butter in a jug. Make a well in the centre of the dry ingredients and gradually pour in the wet ones, mixing with a wooden spoon as you go.
- Pour into the cake tin and bake for 20-25 mins, or until a skewer inserted into the centre of the bread comes out clean.
- To make the maple glaze for the poussins, put the maple syrup in a large pan (it bubbles up a lot when heated), bring to the boil, turn down to a simmer and let it reduce by a third. Add the bourbon and Tabasco and leave to cool.
- To make the stuffing, melt the butter in a frying pan and gently fry the spring onions, just until they are softening a little. Add the garlic and cook for another minute. Scrape into a bowl and add 250g of crumbled cornbread, lemon zest, thyme and eggs. Mix together.
- Season the birds inside and stuff each one. Put them in a roasting tin and brush each poussin, using half the glaze. Roast for 35 mins at 190C/170C fan/gas 5, then spoon the rest of the glaze over the birds. Return to the oven and roast for a further 15 mins. The birds should be cooked through with dark, glossy skin.
Nutrition Facts : Calories 839 calories, Fat 44 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 33 grams sugar, Fiber 1 grams fiber, Protein 56 grams protein, Sodium 1 milligram of sodium
More about "poussins with tamarind glaze recipes"
BABY BACK RIBS WITH TAMARIND GLAZE RECIPE | BON APPéTIT
From bonappetit.com
4.8/5 (5)Estimated Reading Time 3 minsServings 4
- Place ribs in a large Dutch oven or other heavy pot. Add ginger, orange wedge, star anise, apple juice, salt, half of chiles, and ¼ cup brown sugar. Pour in water just to cover pork and bring to a simmer over medium heat. Reduce heat so liquid is at a very gentle simmer, partially cover pot, and braise, turning racks a few times, until meat is fork-tender and nearly (but not quite) falling off the bones, 1½–2 hours. Chop remaining chiles while ribs are cooking and set aside.
- Carefully transfer ribs to a rimmed baking sheet and let cool. Cut between ribs to create 2-rib pieces.
- Meanwhile, crank up the heat under the Dutch oven to high and add ketchup, vinegar, tamarind concentrate, honey, remaining ⅓ cup brown sugar, and reserved chopped chiles to braising liquid. Cook, stirring often, until glaze is thick enough to coat a spoon (it should be reduced to 1–1½ cups), 30–45 minutes. Strain into a large measuring cup; discard solids. Let settle so oil rises to surface. Pour off oil into a small bowl; set aside.
5 MINUTE TAMARIND SAUCE OR GLAZE | EASY TAMARIND CHUTNEY
From twosleevers.com
TAMARIND-GLAZED SALMON WITH CAULIFLOWER AND PEAS - FOOD NETWORK
From foodnetwork.com
Author Melissa Gaman for Food Network Kitchen FromSteps 3Difficulty Easy
ROAST POUSSIN/CORNISH HEN AND SWEET POTATOES RECIPE | FOOD …
From foodnetwork.co.uk
WHAT WINE GOES WITH POUSSINS WITH TAMARIND GLAZE BBC FOOD
From delipair.com
TANDOORI POUSSIN RECIPE - INDIAN RECIPES BY THE CURRY GUY
From greatcurryrecipes.net
GUAJILLO-TAMARIND GLAZE RECIPE | MYRECIPES
From myrecipes.com
LEMONGRASS AND CILANTRO POUSSIN POULET ROUGE ... - RECIPES FOR CLUB
From recipes.clubandresortchef.com
TAMARIND GLAZE RECIPE - JEAN-GEORGES VONGERICHTEN
From foodandwine.com
BAKED CHICKEN WINGS WITH TAMARIND-GINGER GLAZE RECIPE …
From seriouseats.com
BEST TAMARIND-GLAZED RIBS RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
10 BEST POUSSIN CHICKEN RECIPES | YUMMLY
From yummly.co.uk
POUSSIN RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
EASY GRILLED SEMI-BONELESS POUSSIN RECIPE | D’ARTAGNAN
From dartagnan.com
POUSSINS WITH BEER, MAPLE SYRUP, AND BALSAMIC GLAZE - LIDIA
From lidiasitaly.com
You'll also love