Tempeh Burgers with Chilli Beetroot Relish, Tahini Sauce, Salad and Seeds on Pumpkin Bread

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Tempeh is possibly one of the best things on the face of this earth. It is so damn tasty and so damn good for you (except for maybe when you fry it up all crispy in oil….)

The flavour of tempeh on it’s own is delicious already, but, teamed with a few spices and some sweet and salty sauces, it is next level. All shoved in a dripping burger full of fresh salad, spicy beetroot relish and nutty tahini sauce, you definitely won’t be missing meat after this meal.

I love how readily available and cheap the tempeh is here in Bali. I’ll definitely be missing that back in Aus. I need to get into making myself. We bought the beautiful pumpkin bread and fresh produce from the organic markets here in Canggu on the weekend, always a treat!

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Recipe

Ingredients

4 pumpkin bread rolls (or whatever type you prefer)

1/4 cup coconut oil (or other cooking oil)

4 pieces tempeh, halved horizontally

1/4 cup soy sauce

1 tsp ground turmeric

Lettuce leaves

Tomatoes, sliced

Red onion, thinly siced

Bean sprouts

Cucumber, sliced

Toasted sunflower seeds

Fresh coriander

Chilli Beetroot Relish

Ingredients

2 tsp ground cumin

2 tsp ground coriander

1 tsp crushed black pepper

1 tsp dried chilli flakes

1 tbs olive oil

1 red onion, finely diced

6 cloves garlic, crushed

Thumb side piece of ginger, grated

5 birdseye chillies, finely chopped

3 fresh beetroot (small fist sized), peeled and grated

2 cups white vinegar

2 litres water

salt to taste

Tahini Sauce

Ingredients

3 cloves garlic, crushed

4 tbs tahini

1 tbs coconut syrup (or maple syrup/golden syrup/honey)

3 tbs lemon juice

water

salt and pepper

Method

To make the beetroot relish, first, toast the cumin, coriander, pepper and dried chilli in a dry frying pan for about 1min, stirring constantly, until fragrant. Remove from pan and set aside.

Heat the oil in a medium saucepan over medium heat. Cook the onion, stirring, for about 3mins, or until soft. Add the garlic, ginger and chillies, and cook, stirring, for a further 1min. Add the toasted spices, beetroot, vinegar, some salt and 2 cups of the water. Bring to the boil. Reduce heat to low and simmer, stirring occasionally and adding a cup of water at a time as it reduces. Continue this for about nd hour and a half until beetroot is very soft and liquid is mostly absorbed. Spoon hot relish into sterilised jars and seal. Keep in the fridge after opening. Makes about 3 cups.

Meanwhile, to marinate the tempeh, in a shallow dish sprinkle the tempeh with the soy sauce and turmeric. Rub to coat evenly and allow to marinate in the fridge for at least 1 hour.

To make the tahini sauce, combine the tahini, garlic, lemon juice, salt and pepper. Add a tablespoon of water at a time until desired consistency is reached.

To make the burgers, heat the coconut oil in a large, non-stick frying pan over medium to high heat. Cook the tempeh, about 2 mins each side, until browned and crispy.

Toast the buns if you wish. Assemble the burgers with as little or as much ingredients as you want!

Enjoy with a side of potato wedges and cold beer!

 

 

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Kiwi Chilli Chutney

DSC_0974 DSC_0965We’ve been in New Zealand for nearly two weeks now and I’m completely in love with the place. It’s actually ridiculous how beautiful it is. I’ve been likening it to a theme park. It’s just so beautiful and amazing at every turn, it doesn’t seem real.

It’s so awesome to be travelling again, and it may seem weird that I’m still thinking/cooking/ researching food while I’m on ‘holiday’, but now that I have this blog I feel like I can’t just forget about it! And it’s also quite good for me to have a ‘thing’ that I need to do, considering i”m pretty much a homeless, jobless person these days. (so awesome, slightly scary)

Fruit and Veg are quite expensive here if they aren’t local or in season;I’m talking $4.80 for a cucumber….So, I’m working with what I’ve got and I’ve got Kiwi Fruits! I mean, they’re from New Zealand right?

As I started thinking about something to make with Kiwi Fruit I started thinking about why/if/how they have this name and if they are really from this awesome little country. So, I googled it, and was pretty impressed with the story! According to Wikipedia, these little juicy and delicious, green or golden morsels, wrapped in a weird, fuzzy brown skin are actually native to Northern China, were called Yang Tao, and were introduced to New Zealand in the early 20th Century. The first commercial plantings were then made and the American Serviceman in New Zealand at the time of WWII thought they were pretty delicious. Because of this, they were then exported to America with the names Gooseberry and Mellonette. The American importers rejected these names (probably way too freaky), and so the name Kiwi Fruit was born; in relation to the Kiwi bird, a funny little fuzzy brown bird, native to New Zealand. Cute!

This chutney is so delicious; tart, spicy and sweet, so great on a cheese platter, on a burger or used in place of sweet chilli sauce with wedges (an essential snack with happy hour beers when coming home from a day on the mountain)

 

DSC_0960 DSC_0958Recipe

Ingredients

1kg kiwi fruit, peeled, finely chopped

1 red onion, finely chopped

6 long green chillies, finely chopped

2 red birds eye chillies, finely chopped

1 1/3 cups brown sugar

2 cups cider vinegar

1/2 cup glace ginger, finely chopped

juice of 1 lemon

salt and pepper

Method

Combine all ingredients in a large saucepan. Bring to the boil, stirring frequently. Reduce heat to low/medium. Simmer for about an hour or until thickened and reduced. Check for seasoning and adjust to suit. Pour into jars and allow to cool. (google how to sterilise and store chutney if you don’t intend on using it within a couple of weeks)

Enjoy!