SPICED TEMPEH STEAK, BLACK QUINOA CRUST, TURMERIC SHALLOTS, CURRY LEAVES

PREPARATION TIME: 10 MINUTES | MARINATING TIME: 30 MINUTES | COOKING TIME: 25 MINUTES | FEEDS: 2-4

INGREDIENTS:
TEMPEH STEAKS
400G TEMPEH
1 TSP CUMIN
1 TSP GROUND CORIANDER
1 TSP CHILLI FLAKES
GENEROUS SPRINKLE OF SEA SALT
GENEROUS SPRINKLE OF WHITE PEPPER
SEVERAL TURNS OF BLACK PEPPER
HANDFUL OF FRESH CORIANDER – LEAVES TAKEN OFF THE STALK
½ EGG
1 TBSP FLOUR/SPELT FLOUR

150G COOKED BLACK QUINOA
1 TBSP GROUND BLACK PEPPER
SEVERAL GLUGS OF RAPESEED OIL
1 TSP TURMERIC
2 BANANA SHALLOTS – FINELY SLICED INTO RINGS
2 STALKS OF FRESH CURRY LEAVES

BEGIN BY BLITZING TOGETHER ALL THE TEMPEH STEAK INGREDIENTS | BLITZ UNTIL SMOOTH AND EVENLY COMBINED | YOU’RE AIMING FOR A THICK, STURDY CONSISTENCY THAT’S EASILY MOULDABLE BUT NOT TOO SLOPPY | MOULD INTO A STEAK SHAPE, AROUND AN INCH THICK THEN PRESS INTO THE COOKED QUINOA AND BLACK PEPPER MIX | PUSHING THE QUINOA INTO THE STEAK SO YOU HAVE A GOOD THICK OUTER LAYER | PLACE IN THE FRIDGE OR FREEZER FOR 30 MINUTES TO HELP THEM HOLD THEIR SHAPE (YOU CAN ALSO LEAVE THEM OVERNIGHT IN THE FRIDGE)

IN A LARGE FRYING PAN ADD YOUR OIL AND HEAT FOR A MINUTE THEN ADD THE TEMPEH STEAK AND FRY FOR A MINUTE OR TWO UNTIL GOLDEN AND CRISP THEN FLIP IT OVER | ONCE GOLDEN ON EACH SIDE PLACE THE STEAKS IN THE OVEN AND COOK FOR A FURTHER 10 – 15 MINUTES ON 180 DEGREES CELSIUS.

IN A FRYING PAN, ADD A GLUG OF OIL PLUS YOUR RINGS OF SHALLOTS AND COOK OVER A MEDIUM HEAT AND COOK UNTIL GOLDEN AND CRISP | ADD YOUR TURMERIC AND SEVERAL EXTRA GLUGS OF RAPESEED OIL, ALLOW TO HEAT FOR A MINUTE OR TWO THEN ADD YOUR CURRY LEAF | COOK FOR SEVERAL MINUTES UNTIL THE LEAVES ARE CRISP | SERVE YOUR ‘STEAK’ WITH A DRIZZLE OR TURMERIC OIL, SHALLOTS AND CURRY LEAVES | A SIDE SALAD WORKS AS THE PERFECT ACCOMPANIMENT AS DO ROASTED POTATOES, CHIPS OR WHATEVER YOU FANCY