Smoked Bean Curd Medallionsstuffing And Wine Reduction Recipes

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SMOKED BEAN CURD MEDALLIONS/STUFFING AND WINE REDUCTION.



Smoked Bean Curd Medallions/Stuffing and Wine Reduction. image

Make and share this Smoked Bean Curd Medallions/Stuffing and Wine Reduction. recipe from Food.com.

Provided by drhousespcatcher

Categories     Soy/Tofu

Time 50m

Yield 6 serving(s)

Number Of Ingredients 26

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
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
150 g demerara sugar
600 ml vegetarian red wine or 600 ml vegan red wine
2 -3 cloves
orange rind
2 -3 cinnamon sticks

Steps:

  • 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.

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