My quest for interesting tomato juice recipes – and to find
a Bloody Mary that I actually like, continues. I found this recipe from Stevie
Parle, and as I love tamarind, I had to try it. I made it for the boy, but with
the plan of having a sip myself.
300ml fresh tomato juice
80g tamarind pulp
2tsp fish sauce (Nam Pla)
10 coriander leaves, chopped
4 pinches coarsely ground black pepper
6 dashes Tabasco
2 pinches sea salt
70ml Tequila
Ice
I’m not a fan of Nam Pla, but the boy is, so we are going
for it. We are using “not from concentrate” tomato juice from the chilled juice
section of the supermarket. I don’t usually buy it as it’s weaker than the
regular kind, but the Tamarind will counteract that. If you can find the kind
without seeds it will save a lot of work!
Mix the tomato juice and tamarind with a muddler (or the
handle of a wooden spoon) to make a thin paste. Put this into a cocktail shaker
and add the rest of the ingredients. I think the coriander needs to be chopped
super fine. I’ve also noticed that whenever TV chefs use a pinch of anything,
it’s an absolutely massive pinch, so I have gone for the same approach.
We’re using the clear (Silver) Tequila, as the recipe doesn’t
specify. The boy is rightly suspicious of the brand that has the little plastic
sombrero over the cap.
The original recipe suggested pouring Nam Pla into saucer to dip the rim of the glass in and
then dip in more black pepper to give the glass a nice crust. I can’t bring
myself to do this, so have used lime juice and black pepper instead.
The boy likes it, I’m not sure. The quest continues……
No comments:
Post a Comment