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Grilled aprico Tempeh
2020-08-18
https://www.metro.ca/userfiles/image/recipes/tempeh-grille-abricot-11338 .JPG
PT15M
PT25M
PT45M
In a blender container, combine the apricots, garlic clove, lemon juice and zest, boiling water, salt, cinnamon, cumin and pepper. Let stand 5 minutes for the apricots to soften. Grind until you get a smooth texture.Take a cup of the apricot mixture and set aside. Place the rest of the preparation in a pot and add 1.5 cups of water. Mix well. Add the tempeh pieces.Bring to a boil, then lower the heat slightly, uncovered. Cook, 12 to 15 minutes, or until the liquid has reduced significantly (the sauce should take on a mash texture). Remove from fire.In the bowl with the rest of the reserved apricot mixture, add the olive oil. Mix until you get a smooth texture. Using a brush, brush each piece of tempeh with some of the mixture.BBQ cookingOil the grates and heat the BBQ over medium high heat.Place the tempeh pieces on the wire shelves. Cook 3-4 minutes per side, or until the tempeh is toasted. Brush with more apricot mixture during cooking if desired.Cooking without BBQSimply continue cooking in a pan, until the marinade is well caramelized.PresentationGarnish with lemon slices, fresh mint and chopped dried apricots. Serve with the rest of the apricot mixture as a sauce or dip guide.Source: Loounie
8
0
0
0
0
.3858 lb (175 g) Irresistibles dried apricot
1 clove garlic
Juice and zest of half a lemon
2 cups (500 ml) boiling water or very hot
1/2 teaspoon (2,5 ml) salt
1 teaspoon (5 ml) ground cinnamon
1/2 teaspoon (2,5 ml) ground cumin
2 pkgs (250 g) plain tempeh (if frozen, let thaw overnight in the refregerator)
1 1/2 cup (375 ml) water
2 tablespoon (30 ml) olive oil
To taste pepper
oil for BBQ grills
lemon, mint and 2-3 dried apricots slices to garnish
Grilled aprico Tempeh
8
Plat principal
0:15
Preparation
0:25
COOKING
0:45
TOTAL TIME
Ingredients
-
.3858 lb
(175 g)Irresistibles dried apricot
-
1
clove garlic
-
Juice and zest of half a lemon
-
2 cups
(500 ml)boiling water or very hot
-
1/2 teaspoon
(2,5 ml)salt
-
1 teaspoon
(5 ml)ground cinnamon
-
1/2 teaspoon
(2,5 ml)ground cumin
-
2 pkgs
(250 g)plain tempeh (if frozen, let thaw overnight in the refregerator)
-
1 1/2 cup
(375 ml)water
-
2 tablespoon
(30 ml)olive oil
-
To taste
pepper
-
oil for BBQ grills
-
lemon, mint and 2-3 dried apricots slices to garnish
Preparation
In a blender container, combine the apricots, garlic clove, lemon juice and zest, boiling water, salt, cinnamon, cumin and pepper. Let stand 5 minutes for the apricots to soften. Grind until you get a smooth texture.
Take a cup of the apricot mixture and set aside. Place the rest of the preparation in a pot and add 1.5 cups of water. Mix well. Add the tempeh pieces.
Bring to a boil, then lower the heat slightly, uncovered. Cook, 12 to 15 minutes, or until the liquid has reduced significantly (the sauce should take on a mash texture). Remove from fire.
In the bowl with the rest of the reserved apricot mixture, add the olive oil. Mix until you get a smooth texture. Using a brush, brush each piece of tempeh with some of the mixture.
BBQ cooking
Oil the grates and heat the BBQ over medium high heat.
Place the tempeh pieces on the wire shelves. Cook 3-4 minutes per side, or until the tempeh is toasted. Brush with more apricot mixture during cooking if desired.
Cooking without BBQ
Simply continue cooking in a pan, until the marinade is well caramelized.
Presentation
Garnish with lemon slices, fresh mint and chopped dried apricots. Serve with the rest of the apricot mixture as a sauce or dip guide.
Source: Loounie
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
