Asian-Carribean fusion w/ fresh nasturtion salad
2 cups black turtle beans
3 garlic cloves (whole)
2 tomatoes roughly chopped
2 chillis, finely sliced
1 red capsicum, chopped
1 cinnamon stick
1 tablespoon of coriander seeds
1 can cocunut milk
handful dessicated coconut
2 cups brown rice
Good handfull of coriander, chopped
This dish is a fusion of traditional ingredients used in cuisine of both Southeast Asia and the Carribean, but happily at home in Australia with backyard fresh chillis, herbs, limes and nasturtions. Enjoy!
1 piece star anise
teaspoon fennel seeds
1 clove garlic
2 tablespoons hoisin sauce, mixed with 1 tablespoon water and 1 teaspoon brown sugar
200gm of tempeh, sliced
1 tablespoon sesame seeds
nasturtions (and/or other leafy greens : e.g. amaranth, bok chuy, rocket, spinach etc)
vegetable oil for frying (canola, peanut, ricebran - whatever!)
**1** Rinse beans, and soak in a large sauce pan with plenty of water overnight. The longer soaking time adds to their creaminess.
**2** Approximately 3 hours before serving, drain the beans and cover with approximately 5 cups of fresh water. Add a whole onion and a cinnamon stick and bring to the boil, then reduce to medium heat semi-covered. Stir occasionally, making sure the beans don't stick to the bottom of the saucepan and add more water if necessary.
**3** After approximately 1 hour, add the 3 garlic cloves, 1 finely sliced chilli and 1 of the chopped tomatoes. Continue to simmer for another 40 minutes, then add the second tomato and the chopped capsicum. At this point some beans can be reserved for another meal if desired! At this point, much of the water should have been absorbed by the black beans, and their should be some rich black bean juice to be absorbed by the brown rice.
**4** Add the two cups of brown rice, 1 tin of coconut milk, a handful of dessicated cococunt a tablespoon of coriander seeds, and approximately 3 more cups of water. Stir, bring to the boil again, cover and reduce the heat to low. Simmer for approximately 40 minutes, then remove from heat and rest for 10 minutes.
**5** While the rice cooks, heat a frying pan with a healthily generous dash of oil on medium to high. Add the star anise, fennel seeds, whole garlic clove and 1 sliced chilli. When fragrant, remove the garlic clove and add the tempeh slices, ensuring they are coated in the spiced oil. Brown the tempeh, then add the sweetened, diluted hoisin sauce mixture. Stir, heat and let caramelise but not burn!
**6** By this point, the black bean coconut rice and tempeh should each be ready! Add half the chopped coriander to the black bean rice and stir through; add the other half of chopped coriander and the sesame seeds to the braised tempeh.
**7** Serve the tempeh on a bed of black bean coconut rice, and squeeze a wedge of lime over this (you can leave the wedge sitting on top - it's pretty!). Top with fresh, rinsed nasturtion leaves and blossoms (and/or other leafy greens).
Find your nearest Asian Store