"wagamama" news and stories

• It's the Boston Globe Magazine's Restaurant Issue, with a list of the places to get the best service, five places where you should eat at the bar, and the anatomy of an order, from the opening cocktail to the check.
• Add a pickle or two to that lunch you're having today.
• How to make chickens lay better eggs.
• Behind the scenes of CookingWithAlicia.com.
• Wagamama is opening a location in Harvard Square.
• This week's recipes: Buttermilk Pancakes, Corn Cakes, Smoked Mussels, Corn Relish, and Too Simple For Words Roasted Peppers.

I have this jar, yep the very one in the picture, full of Tamarind Paste. Well, full less about a teaspoon. It has been sitting in the back since a failed attempt at an egg curry. Thought today was a good reason to investigate what else I could use it for.

A search over the net revealed a really fascinating post about Tamarind Tort. Apparently this recipe was on the BBC Radio 4 Food programme back in 2004. But the recipe dates from 1730 from The Complete Practical Cook by some chap called Carter. It uses a rich pastry base - Paste Royal also detailed - and has the tamarind paste rolled into little balls with sugar. These are placed in the par-baked shell and then filled with a custard before completing the bake. Sounds really interesting.

On the actual BBC site they have Papaya in Tamarind Syrup but this uses fresh tamarind - one half of a tamarind pod to be precise - so I am not sure I can use the paste as a replacement. Or to what quantity. I think I might start making a simple dipping sauce. This one via Wagamama is a mix of malt vinegar, light and dark soy sauce, tomato ketchup and sugar. Plus the tamarind paste of course. Served with salmon cakes.

Luckily the use by date is very long - it should be fine until October 2007!