An amalgamation of two traditional Scottish dishes, Chicken Bonnie Prince Charlie, and Dundee Lamb Chops, this is a very tasty, fruity tempeh based dish. The flavours aren't overshadowed by the tempeh, and the sweetness of the fruit works really well. Serve with a flavour neutral grain, mine was a Cous cous and Bulghur Pilaf, but rice would be good too.
I'm often looking to incorporate Scottish Dishes into my repertoire as my in-laws are Scottish, and because we lived there for so long, its almost like something from (a second) home. Dundee is traditionally famous for marmalade, as in the "Dundee Cake" (which I must veganise too) if you didn't know that already!Tempeh Prince Dundee
2 C Water
1 T Soy Sauce
1 T Whisky
1 8oz packet of Tempeh
½ C Marmalade
2 T Whisky
1 T Soy Sauce
1 T Lime Juice
¼ C Water
1 T fresh Ginger – grated
2 Garlic – grated
¼ C Soy Creamer (milk)
2 T Vegan Margarine
1 Large Apple – peeled, cored and sliced into 6 O shape slices
¼ C Slivered Almonds – toasted (Garnish)
To ready the tempeh - In a wide bottomed pan bring to the boil the 2 C water, first lots of soy sauce and whisky. Add the tempeh, cover and poach for 15 minutes. Drain, reserving only the tempeh. Cut in half lengthwise then slice each half into 4 pieces. Place in shallow bowl to marinate.
For the marinade – mix together the marmalade, second measures of whisky and soy sauce, lime juice, ¼ c water, ginger and garlic. Pour over tempeh and marinate in the fridge for at least 2 hours.
To prepare to serve you need to do the following, all steps take about the same time so do all at once to have everything ready at the same time. If too much to juggle each part keeps warm well so just do in order.
1. Drain the tempeh, reserving the marinade, and grill for about 7 minutes each side until lovely and browned. Keep warm as required.
2. Strain the marinade, discarding the “bits”. In a small saucepan boil liquid for 5 minutes until reduces by about ½. Add the soy creamer, reduce the heat to low and simmer for 5 more minutes until thick and creamy. Hold over a very low heat if required.
3. In a large wide frypan, over medium heat, melt the margarine and fry the apples slices for about 5 minutes each side until soft and golden brown.
To serve, arrange 3 apple slices on each plate, top with the tempeh, and spoon the sauce over the top. Sprinkle with toasted almonds.