Magic Turmeric Sauce
This gem of a recipe was given to me by Annabel Partridge and Eloise Schwerdt. It may well become your favourite standby sauce.
SERVES
20
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
30
MINUTES
Ingredients
200g ripe cherry tomatoes (about 16)
Maldon sea salt
Freshly ground black pepper
2 tsp red wine vinegar
2 tbsp extra virgin olive oil
2 tsp coriander seeds
2 tsp cumin seeds
2 cloves of garlic
250g crème fraiche
1.5 tsp turmeric
2 tbsp extra virgin olive oil
1 tsp Dijon mustard
1 to 2 tbsp honey
2 tbsp chopped dill
1 tbsp chopped mint
Method
Heat the oven to 190C/gas mark 5.
Put the tomatoes in a low-sided roasting tin, season with a little salt and freshly ground black pepper and drizzle with the red wine vinegar and extra virgin olive oil. Toss gently to coat and roast in the heated oven for 20-25 minutes until soft and slightly caramelised.
Toast the coriander and cumin seeds together in a pan over a medium heat for 3-4 minutes until they begin to smell spicy. Pound the toasted spices in a pestle and mortar.
Remove half from the pestle and mortar. Add a couple of cloves of garlic and some salt to the toasted seeds remaining in the pestle and mortar. Pound half the cooled roasted tomatoes, add the garlic, pound again, then add the crème fraîche or yoghurt and the turmeric. Add the extra virgin olive oil, a teaspoon or two of Dijon mustard and the honey. Add the chopped dill and mint.
Stir the rest of the tomatoes and juices, season with salt and freshly ground black pepper. Taste and adjust the balance of flavours to your taste (you may need to add the remainder of the spices).
