Monday, 15 November 2010

Tangy Tamarind Tempeh with Roasties and Veg

A bit of alliteration to start this meal! This recipe came from some Omnivore cookbook I borrowed from the public library--it was supposed to be for beef. But hey, tempeh works well as a beef substitute in the same way tofu works well as a chicken substitute. This is why I dont hesitate to read Omni cookbooks--you can still get good ideas. 

The tamarind, for those who dont know, is a small sour fruit. I buy BART brand tamarind paste in a jar that is ready to use, but you can get it in a pulpy block and you have to soak it in water. Too much trouble for me. Look for tamarind paste on your World Foods Aisle (Or Foreign Foods Aisle as Xenophobic Louisiana grocery stores used to call it) Also try to use coriander and cumin seeds not powder--it really makes all the difference here.

 8 oz packet tempeh
Cut into strips and boil in water with some tamari soy sauce and a blop of marmite for 10 minutes to take away any bitterness and infuse the tempeh with a bit of beefy flavour. Drain and let cool, daddy-o. 

While that is boiling--prepare your marinade.

Tangy Tamarind Marinade
1 small red onion--golf ball sized--or just use part of an onion and save the rest for roasting
1 ½ tsp coriander seeds (not ground)
1 tsp cumin seeds (not ground)
½ tsp smoked paprika
1 TB tamarind paste
1/3 cup water
2 cloves garlic
1 TB brown sugar
1 TB lemon juice
1 TB tamari soy sauce

Whiz it all together in your trusty food processor until it becomes a thick puree (some little coriander and cumin seeds will remain whole and thats a-ok.) Mix the drained and cooled  tempeh in making sure to get it all covered and let it marinate in the fridge for several hours.

When you are ready to cook: Preheat the oven to 180 C/350 F. Take your tempeh out of the fridge to come to room temperature.

12- 15 fingerling potatoes
1 scant TB olive oil
1 TB tamarind paste
Use your hands to coat the potatoes with the oil and tamarind paste. Put  this in a big roasting tin  and cook in the oven for 15 minutes. Take it out again and add:

1 large onion, chopped (you can use some of that red onion left over from the marinade)
1 red pepper, chopped
2 tsp olive oil
¾ tsp each coriander and cumin seeds

Add this to the hot pan and put it back in to roast for 45 more minutes.

At about 15 minutes until the roasties will be done preheat your non-stick skillet for the tempeh.
Cook your tempeh on medium high until sizzling and brown.

While your tempeh cooks, steam any other veg you want to go with the meal. I did tenderstem broccoli and carrots.

Tangy and Terrific and Tasty!

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