Sauce Recipes

Chef Noel Cunningham Tamarind Vinaigrette

“I grew up eating tamarind and the usual forms were tamarind balls, or to eat as is. But this summer I am adding it to my salad for a punch of summertime flavor. This dressing is tart, sweet and perfect for an appetizer salad.”Chef Noel Cunningham, Cuisine by Noel

1/4 cup olive oil

2 Tbsp. balsamic vinegar

1 cup tamarind juice

1 pinch salt

1 pinch black pepper

1 pinch brown sugar

1 tsp. fresh parsley or dried

Strip tamarinds from their pods and place in a medium bowl then add just enough hot water to cover them. Let them sit for half an hour or until cool.

With clean hands, massage the pulp to get the flesh from the tamarind then pass through a fine sieve strainer.

Add all the ingredients in a blender and pulse until combined, put to chill and serve with your salad. Shake well before serving.

First published by Cooking Sense Magazine


About the author

Chef Noel Cunningham

Chef Noel Cunningham, socially known as Chef Cunny, is the dynamic force behind his catering company, Cuisine by Noel and columnist at cooking sense magazine. His philosophy and passion are reflected in his move towards creating healthier cuisine along with showcasing Jamaican cuisine with a modern twist.

He recently appeared twice on CTV Winnipeg’s Morning Live, Kiss102.3fm, and was featured in the November 2015 and March 2016 issue of Jamaican Eats magazine. In the last 12 months, he was also featured in the Jamaica Gleaner, Jamaica Observer and the Jamaican magazine. If that isn’t enough, he has under his belt many television appearances on Jamaica’s CVM TV: Television Jamaica’s morning program Smile Jamaica, Entertainment Report, Intense, Nyammings cooking show and Talk Jamaica Online Radio.