News

Ambu Tree is a winner of Great Taste Awards 2015! August 23 2015

We are absolutely delighted that Ambu Tree's Chinese Five Spice marinade has won a coveted gold star in the 2015 Great Taste Awards! With many thanks to all our well wishers and a special thank you to the Great Taste judges. Priya xx


Ambu Tree marinade has been short-listed for the Free From Food Awards 2015! February 26 2015

We're really proud that our Tongue Tingling Spicy Tandoori Marinade has been short-list for the Free From Food Awards 2015! 

Wish us luck! 


Cosy into the new year with a healthy, warming curry! January 17 2015

Happy new year! We're starting 2015 with a warming and incredibly tasty recipe. Backed by popular demand, here is Ambu Tree's chickpea curry recipe (which I have available to sample at every farmers market).

Hope you enjoy it and here's wishing you all an amazing 2015!

Aromatic Chickpea Curry

Serves 4-5

Ingredients

  • 3 red onions – finely chopped
  • 5-6 garlic cloves – finely chopped
  • 50g (1/2 pot) Ambu Tree tandoori marinade
  • 1 tsp dried pomegranate seeds (optional)
  • 500g tomato passata
  • half inch seedless tamarind (optional)
  • 3 x 400g tins of cooked chickpeas
  • 1 large fresh green chilli cut lengthwise
  • Large handful of fresh chopped coriander 
  • 1-2 tbsp oil / cooking spray
  • Mild Tandoori Marinade
    Spicy Tandoori Marinade

       Cooking Method        

    1. Heat oil or cooking spray in a large heavy based wok/pan
    2. Add onions and cook on low-medium heat until they are just starting to lightly brown. Add garlic and fry for 2-3 mins.
    3. Add Ambu Tree tandoori marinade and pan fry for 3-4 mins. 
    4. Add pomegranate seeds (if using), stir into spices for a minute. Add tomato passata.Then add tamarind (if using).
    5. Cover and cook this mixture in the pan for around 15 minutes, stirring regularly until the oil separates from the tomato mixture. This is important to maximise flavour. 
    6. Stir in 1 cup of water. To get a smooth, thick curry base, purée mixture with a blender.
    7. Return to the pan and add chickpeas, green chilli, more water (if desired) and salt to taste. Cover pan and cook for 10 minutes.
    8. Add chopped coriander. If you haven’t used tamarind, you can add lemon juice to taste at this stage.
    9. Serve with steamed rice.

    Ambu Tree at Alexandra Palace Farmers Market November 08 2014

    We're going to be at Alexandra Palace Farmers Market in London on November 16 and December 14th!

    Come and sample our fresh, all-natural marinades, handmade using freshly roasted and ground spices. 

    Delicious meals made easy using our healthy marinades packed with scrumptious flavours.

    With Christmas coming, stock up on Ambu Tree to help make it easy to feed the whole family. Wondering what to do with all that leftover turkey? Transform it into an aromatic, Indian curry or a mouthwatering stir fry with Ambu Tree. 

     


    Easy Aromatic Chicken Curry recipe to help you celebrate National Curry Week in style! October 10 2014

    National Curry Week (13-19th Oct) aims to get people all across the UK involved in curry-based activities to raise funds to help combat poverty in South Asia.

    Join in with all the fun - create an easy and healthy chicken curry for all the family to enjoy!

    Aromatic Chicken Curry 

    Serves 4

    Ingredients

    • 2 large red onions – finely chopped
    • 5-6 garlic cloves – finely chopped
    • 50g (1/2 pot) Ambu Tree tandoori marinade
    • 700g diced chicken thighs
    • 3 fresh, chopped tomatoes
    • Large handful of fresh chopped coriander (optional)
    • 1-2 tbsp oil/ cooking spray
    Mild Tandoori Marinade
    Spicy Tandoori Marinade

     Cooking Method        

    1. Heat oil or cooking spray in a large heavy based wok/pan

    2. Add onions and cook on low-medium heat until they are just starting to lightly brown. Add garlic and fry for 2-3 mins.

    3. Add chicken and Ambu Tree tandoori marinade to the pan. 

     

    4. Pan fry, stirring occasionally, until the liquid released on cooking has evaporated and the oil separates from the spices. This is important to ensure that spices are cooked and maximises their flavour. Generally this should take around 15 minutes.

     

    5. Add chopped tomatoes, stir and cover for 3-5 minutes.

    6. Add 1-2 cups of water (depending on how much gravy you want), cover and cook for 5-10 mins. Check salt (adding more, if required).  Add freshly chopped coriander and stir into the curry for one minute.

    7. Serve with rice and fresh green salad.

      To go to the Ambu Tree shop click here

      For  top tips  on using Ambu Tree Marinades, click  here


      Ambu Tree chosen as a top ten exhibitor at 2014 Allergy and Free From Show! September 28 2014

      Food and Drink Matters, an independent trade magazine, has chosen Ambu Tree as a top ten exhibitor at the 2014 Allergy and Free From Show in London! We are incredibly pleased as this was our first show ever! 

      See full review on page 8 of Food and Drink Matters