Smoked Bean Curd Medallions/Stuffing and Wine Reduction.
"A formal meal idea for special occasions such as Christmas from the VS."
- Ready In:
- 50mins
- Ingredients:
- 26
- Serves:
-
6
ingredients
-
medallions
- 2 tablespoons vegetable oil
- 2 onions, peeled and finely chopped
- 4 garlic cloves, crushed
- 2 stalks celery, finely chopped
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 1⁄2 teaspoons turmeric
- 1 tablespoon tamari
- 18 ounces smoked tofu, drained and mashed
- 200 g cashew nuts, finely ground
- 2 tablespoons water
- to taste salt and pepper
-
stuffing
- 2 tablespoons vegetable oil
- 2 shallots, peeled and finely chopped
- 300 g shiitake mushrooms
- 1 teaspoon dried oregano
- 1 teaspoon yeast extract, dissolved in
- hot water, a little
- 40 g walnuts, very finely chopped
- 2 tablespoons fresh whole wheat breadcrumbs
- fresh ground black pepper, to taste
-
Wine Reduction
- 150 g demerara sugar
- 600 ml vegetarian red wine or 600 ml vegan red wine
- 2 -3 cloves
- orange rind
- 2 -3 cinnamon sticks
directions
-
medallions:
- Preheat oven to 400F while greasing 12 ramekins.
- Heat oil in frying pan and sauté onion, garlic and celery, until soft then add basil, thyme, turmeric and tamari and stir well.
- Place in a food processor together with the tofu and cashew and 2 tbsp water and process until all the ingredients are thoroughly mixed.
- Season to taste. Divide evenly between the 12 ramekins and press down well.
- Bake for 15 minutes or until firm to the touch and filling comes away from sides of ramekin easily.
- Turn out onto 6 individual serving plates.
-
Stuffing:
- Heat 2 tbsp vegetable oil in a large frying pan and sauté the shallots until soft.
- Remove shittake stalks discard. Finely chop the shiitakes and add the shallots, yeast extract and oregano.
- Cook gently for 5 – 10 minutes allowing much of the moisture to evaporate.
- Add the walnuts and breadcrumbs, stir and season with black pepper to taste.
-
Wine Reduction:
- Place all the ingredients in a pan, gently bring to the boil and simmer for 5 minutes then remove the cinnamon stick. Continue to simmer for 40 -45 minutes.
- When desired consistency, remove the cloves and the peel. Piping hot, spoon a small amount onto or around the Smoked Bean Curd Medallions and serve immediately.
- Sandwich a layer of stuffing between 2 medallions, garnish and serve immediately with Wine Reduction.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This is the best winter holiday recipe ever. We have made it every year for the past 10 years, and even diehard carnivore guests love it. We use silken tofu instead of smoked, and tamari soy sauce for the tamari.
Tweaks
-
This is the best winter holiday recipe ever. We have made it every year for the past 10 years, and even diehard carnivore guests love it. We use silken tofu instead of smoked, and tamari soy sauce for the tamari.
RECIPE SUBMITTED BY
AND that is the end of this. If the phone doesn't ring? It's me.
If you are looking to ask me a question? I'm not here. I won't answer.
I do not assure you that the ingredients, amounts or even the directions in any recipe under my two accounts are correct due to the bad directional pointer in the database that is causing problems with the amounts or ingredients. I will also NOT assure you they are correct when the site claims they are fixed. Use at your own risk. They will be correct on my site. End of story.
Sigh.. OK IF YOU ARE LOOKING FOR JESSIE'S KEY LIME PIE?
Google the name. It's all over the net.
~~~~~~~~~~~~~~~~~~~~
The opposite of the religious fanatic is not the fanatical atheist but the gentle cynic who cares not whether there is a god or not.
- Eric Hoffer
And no I didn't let the door hit me on the ...
on the way to my site at <A HREF="http://chef.philocrates.tripod.com">Philocrate's recipes </A> where at least I can take responsibilty for mistakes in recipes.
