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Chestnut satay, barbecue sauce with unripe Szechuan peppercorn, Chinese mahogany and Japanese plum

This recipe was created by Emile van der Staak, chef at De Nieuwe Winkel in Nijmegen.“Leaning back and watching the world change in a way I don't want, that's not for me.” The team at De Nieuwe Winkel sees an endless palette of edible plants that are not yet widely known and have not yet been used in the kitchen.

Ingredients

500gPeeled chestnut
8gTempeh starter
30mlApple cider vinegar

330mlDark beer
65mlred wine vinegar
100gChinese mahogany leaves
45gJapanese plum purée
55gHoney
10gUnripe Szechuan berries
6gSalt

Preparation

  1. Prepare 2 zip-lock bags by pricking holes every 2 centimeters with a needle.
  2. Cook the chestnuts in a large pan with 5 centimeters of water until they are cooked but not mushy.
  3. Drain the chestnuts, spread them out on towels, and pat dry.
  4. Let the chestnuts cool to just below 37°C.
  5. Put the chestnuts in a clean bowl and add the apple cider vinegar (this prevents the growth of unwanted bacteria).
  6. Sprinkle the tempeh starter over the chestnuts and mix well.
  7. Divide the chestnuts evenly between the zip-lock bags and press flat evenly.
  8. Place the bags in a cabinet at 30°C and 70% humidity.
  9. Depending on the conditions, it can take up to 48 hours for the tempeh culture to form a white layer around the chestnuts and bind them into a dense, firm cake.
  10. Remove from the heated cabinet and stop the process by storing the tempeh in the refrigerator. Use the fresh tempeh within 3 days.

  1. Combine all ingredients in a saucepan and simmer for about 10 minutes, until thickened.
  2. Let the mixture cool for at least 30 minutes.
  3. Put the barbecue sauce in a food processor and purée until smooth.
  4. Strain through a fine chinois and let cool to room temperature.

  1. Cut the chestnut tempeh into cubes of 2 by 7 centimeters.
  2. Use the young branches of Japanese quince as skewers.
  3. Grill the tempeh skewers for 5 minutes on each side, generously brushing all sides with barbecue sauce.
  4. Grill for another 4 minutes and watch carefully to prevent burning.
  5. Roll the lacquered skewers in flowers and herbs.