
Spicy Tempeh Poke with Beetroot and Quinoa Salad
"This vegan poke is such a colourful and vibrant dish, full of fresh vegetables and subtle spice and...
Makes 16
Tortellini
½ Chinese barbequed duck (500gm)
Fresh lasagna sheets
Salt and pepper
1 egg lightly beaten
Orange glaze
2 cups pineapple juice
2 cups orange juice
2 cups tomato juice
Zest of 1 orange
1 tablespoon pomegranate molasses
¼ cup sugar
½ cup white vinegar
2 star anise
1 cinnamon stick
2 teaspoons cornflour
2 tablespoons water
1 zucchini, julianned
Tortellini
Discard skin from duck; chop meat finely, season with salt and pepper.
Cut pasta into 10 cm rounds
Brush edges of pasta with egg place 2 teaspoons of duck filling in centre; fold in half enclosing the filling, push down on edges to seal. Fold ends over to meet in middle.
Orange glaze
Combine all ingredients together in a saucepan except for cornflour, water and zucchini.
Bring to boil then reduce to simmer, reduce by half
Mix water and cornflour to a paste add to sauce
When sauce thickens remove from heat add zucchini.
To serve
Bring a litre of salted water to the boil add tortellini cook for around 4 minutes drain.
Transfer tortellini to orange glaze, coating tortellini well.
Divide tortellini into 4 serving plates (4 tortellini each) spoon sauce over with zucchini scattered through. Top with petit herbs to serve.
"This vegan poke is such a colourful and vibrant dish, full of fresh vegetables and subtle spice and...
“This dish really highlights what we are trying to achieve at The Press Club, it is very inspired by...