We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.
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Cue the Champagne.
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Cue the Champagne.
Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.
This makes a big batch, so if you don't have an extra-large saucepan, halve the recipe. It keeps well refrigerated for several days and also freezes well.
Note Boneless beef shin needs to be ordered from your butcher, or substitute osso buco, increasing the quantity to account for the bones. Use coconut cream without thickeners or it won't crack - that is, the fat won't separate. Tamarind extract is best made fresh. To make 80ml extract, combine 1 tbsp tamarind pulp with 100ml hot water, and stand until pulp softens. Break up the pulp in the water with the back of a spoon and strain through a coarse sieve.
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