Ingredients

  • 1 loaf of sourdough 
  • 2 rashers of bacon
  • ½ an avocado, sliced
  • 1 egg 

For the tomato & tamarind relish:

  • Oil for cooking
  • 2 onions, chopped
  • 3 garlic cloves, finely chopped
  • 1 chilli, deseeded and finely chopped
  • 10g fresh ginger, peeled and roughly chopped
  • 1 tbsp cumin seeds
  • 1kg fresh tomatoes, cored and roughly chopped
  • 200g sultanas
  • 100g tamarind
  • 300g brown sugar
  • 250ml apple cider vinegar
  • 1 tbsp salt

Method

  1. Start by making the relish. Heat some oil in a large saucepan. Add the onions and cook gently for 10 minutes. Add a splash of water if they begin to stick to the bottom of the pan. Add the garlic, chilli, ginger and cumin seeds. Cook for another five minutes.
  2. Add the tomatoes, sultanas, tamarind, sugar, vinegar and salt. Stir over a low heat to dissolve the sugar then bring up to the boil. Once it comes up to the boil, lower the heat and simmer away, uncovered for about one hour or until it thickens (you may want to open some windows or doors as the vinegar will smell quite strong).
  3. Once the relish is ready, spoon into sterilised jars and store until needed.
  4. For the sarnie, grill the bacon until crispy, and add the egg to the same pan. Slice the sourdough and arrange with the bacon, avocado slices, tomato & tamarind relish, and top with the fried egg. Enjoy!
Jody Spencer
Originally from New Zealand, Taste Buds' chef Jody Spencer has worked in a variety of establishments over the past 15 years, including a Michelin star restaurant in Kent. She lives in Ashburton.

Published 8 May 2017

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