Glazed chestnut tempeh

Name: Glazed chestnut tempeh
Ingredients: 500 g chestnuts; 8 g tempeh starter; 30 ml Apple cider vinegar; 330 ml Dark beer; 65 ml Red wine vinegar; 6 g Salt; 10 g unripe Szechuan berry; 100 g Chinese mahogany leaves; 55 g Honey; herbs and flowers (to taste); 45 g Japanese plum purée

This dish was created by restaurant De Nieuwe Winkel in Nijmegen and is suitable for 10 people.

Ingredients

500gchestnuts

8gtempeh starter

30mlApple cider vinegar

330mlDark beer

65mlRed wine vinegar

6gSalt

10gunripe Szechuan berry

100gChinese mahogany leaves

55gHoney

herbs and flowers (to taste)

45gJapanese plum purée

Preparation

Prepare 2 vacuum bags by pricking holes in them with a needle 2 cm apart.
Boil the chestnuts for 40 minutes in a large pan until they are soft but not mushy.
Remove any impurities that float to the surface while boiling the chestnuts and discard them.
Drain the chestnuts, spread them out on towels, and pat dry. Let the chestnuts cool below 37°C.
Place the chestnuts in a clean bowl and add the apple cider vinegar (this prevents the growth of unwanted bacteria).
Sprinkle the tempeh starter over the chestnuts and mix evenly.
Divide the chestnuts evenly between the vacuum bags and press gently flat. Place the bags in a room at 30°C and 70% humidity. Depending on the conditions, it can take up to 48 hours for the tempeh to form a white layer around the chestnuts and bind everything into a dense, firm cake.
Remove the chestnut tempeh from the warm room and stop the fermentation by storing the tempeh in the refrigerator. Serve within 24 hours.

Combine all ingredients in a saucepan and heat.
Cook until thick (about 10 minutes). Let cool slightly.
Put the barbecue sauce in a food processor and purée until smooth. Let cool to room temperature.

Cut the chestnut tempeh into cubes of 3 x 3 cm.
Use the young shoots of Japanese quince as skewers. Skewer three pieces of tempeh on each skewer.
Heat the barbecue and grill the tempeh skewers for 5 minutes on each side.
Finish by generously brushing all sides with barbecue sauce.
Garnish with herbs and flowers from the garden.