Smoked Bean Curd Medallionsstuffing And Wine Reduction Food

SMOKED BEAN CURD MEDALLIONS/STUFFING AND WINE REDUCTION.

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.

STUFFED BEAN CURD

Steps:

• For the filling -------------------.
• Add 1 to the minced pork and mix until completely blended and smooth.
• Add in the mushrooms, sweet onions and corn flour and mix well.
• For the beancurds --------------.
• Pat beancurd dry.
• Heat oil in pan.
• Place in the beancurds for deep-frying.
• Remove and drain when skin turns golden.
• Allow beancurd to cool slightly.
• Laterally cut the beancurd to make a slit on the side about more than half its length.
• (Do not slice through) Scoop out the beancurd to form a pocket and fill it with the meat filling.
• Heat 1 tbsp oil in a big saucepan.
• Stir-fry the sweet onion slices until fragrant.
• Add 2 and the beancurds.
• Cover the saucepan and cook over low heat until liquid is reduced to 3/4 cup (about 5-6 mins).
• Add mixture 3 to thicken the gravy.
• Stir well.
• Add the corriander leaves.
• Stir for a while then remove to serve.