Egg and Tamarind Bun
Tamarind Ketchup (serves 6)
2 dried dates, pips removed (35g depipped weight)
1/2 onion
1.5 tbsp neutral oil
1 tsp cumin seeds
1/2 tsp ground ginger
1/2 tsp chilli flakes
1/2 tsp turmeric
200g tamarind paste
80g brown sugar
Salt
Shallots (serves 4)
2-3 shallots, sliced using a mandolin
2-3 tbsp neutral oil
1 pinch of salt
4 eggs
Butter
2 brioche buns
Ogleshield Cheese or Gruyere
Handful of herds - mint, dill, parsley
Salt
Soak dates in boiling water and set aside. In a large pan heat the oil and cumin seeds on a low heat until fragrant. Dice the onions and caremlise them in the same pan.
Add ground ginger, chilli, turmeric, salt, sugar until the sugar dissolves.
Drain the soft dates and blend them together with everything plus the tamarind.
To make the shallots, add them to a pan with oil before putting over a heat. Set it over a medium to high heat and allow it to come to a bubbling boil, before reducing the heat to allow the shallots to simmer. Once you start seeing the shallots colour, 8-10 minutes, stay close, stirring constantly and removing from the heat when the majority of the shallots have turned golden brown. Pour the shallots onto some kitchen towel over a plate to soak up the excess oil. Sprinkle over some salt.
Toast your brioche bun, buttering the base and spreading the tamarind ketchup on the top bun. Make your scrambled eggs and top with cheese, herbs, shallots. Close the bun and woweee, enjoy.
