Moroccan tempeh with onion confit, squash and sundried toma

Yield: 1 servings

Measure Ingredient
1 pounds Tempeh
½ cup Olive oil
6 tablespoons Freshly-squeezed lemon juice; strained
6 tablespoons Finely-chopped cilantro
4 \N Garlic cloves; minced
2 teaspoons Sweet paprika
2 teaspoons Ground cumin
½ teaspoon Cayenne pepper
2 teaspoons Salt
½ cup Water
\N \N === FOR CONFIT ===
6 cups Sliced onions
1 teaspoon Salt
2 tablespoons Canola oil
2 \N Garlic cloves; minced
6 cups Peeled; 1\"-cubed winter squash
24 \N Sundried tomatoes
16 \N Kalamata olives - (to 20); pits removed
2 \N Cinnamon sticks
1 teaspoon Ground ginger
1 teaspoon Ground cumin
1 teaspoon Ground fennel
2 tablespoons Mild-flavored honey
1 \N Two-inch strip of orange peel
½ cup Freshly-squeezed orange juice
2 cups Water

Preheat the oven to 375 degrees. Slice the tempeh into 1-inch by 2-inch pieces. Steam for 8 minutes. Meanwhile, combine all of the ingredients for the marinade and whisk until emulsified. Pour half in the bottom of a baking dish that can hold all of the tempeh in a single layer. Spread the tempeh on the dish and top with the remaining marinade. Bake uncovered for 30 minutes or until browned and most of the marinade has been absorbed. For the Confit: In a heavy saucepan combine oil, onions and salt. Sweat onions covered for 10 minutes. Stir from time to time to prevent sticking.

Meanwhile, reconstitute the tomatoes in boiling water for 5 minutes. Drain, cool and chop. Add the garlic and cook 2 minutes more. Add the remaining ingredients and simmer for 1 hour, until thickened. Remove cinnamon sticks and orange peel. Adjust seasonings. This recipe yields ?? servings.

Source: "CHEF DU JOUR - (Show # DJ-9207) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-27-1999 by Joe Comiskey - joecomiskey@..."

Recipe by: Peter Berley

Converted by MM_Buster v2.0l.

Similar recipes