Wyld Wood Cider Grilled tempeh with fondant potatoes and roasted tomatoes salad

This is the perfect recipe for summer gatherings or for a lazy Sunday lunch. Although cider is normally used to cook meat it works perfectly well when paired with vegetables too. Especially Wyld Wood cider that only uses organic apples, and is entirely gluten free. If you are concerned about the alcohol content don’t worry as it will all evaporated during the cooking process leaving only lots of flavour.  But if you fancy a little tipple, the cider is delicious to enjoy in a small glass in the sun J The tempeh gets all crispy and it’s so delicious when served with the fresh summer salad and the gooey fondant potatoes.


Serves 2


For the cider potatoes:

6 medium floury potatoes

2 tablespoons of olive oil

2 garlic cloves, bashed

few sprigs thyme

300ml Wyld Wood Cider

300ml vegetables stock

For the cider tempeh:

1 block of tempeh about 300gr

3 tablespoon of tamari sauce

300ml of Wyld Wood Cider

For the courgette and roasted tomatoes salad:

2 medium size courgettes

1 cup of cherry tomatoes

A handful of rocket

2 tablespoons of olive oil

1 tablespoon of dried mix herbs

A generous handful of fresh basil finely chopped

I also like to add about ½ cup of cooked quinoa to the salad but that’s optional


Ideally 3-4 hours before marinate the tempeh. Simple cut the tempeh into 1 cm thick strips, place them in a wide bowl and pour the cider over until they are fully covered. Add the tamari sauce and give it a gentle stir.

Start by roasting the tomatoes. Preheat the oven at 150 degrees Celsius. Slice in half the tomatoes and place them on a baking tray. Drizzle them with 1 tablespoon of olive oil, the mixed herbs, salt and pepper. Roast them in the oven for 40-50 minutes until they start to look like sundried tomatoes. Don’t roast them at higher temperatures otherwise they will just get all mushy. Once the tomatoes are cooked leave them onto one side.

While the tomatoes are cooking grilled the courgette. Slice them in thick slices and place them on a griddle pan. Cook them on each side for 2-3 minutes until they have some charred stripes. Cook them in batches and once they are cooked place them into a bowl with the tomatoes. Add the fresh rocket, the quinoa (if using) and the chopped basil. Drizzle some olive oil and season with salt & pepper.

Halfway through cooking the tomatoes start preparing the fondant potatoes. Peel potatoes and trim the two longer sides so potatoes lie flat on both sides. Heat the oil in a frying pan large enough to hold all of the potatoes. When the oil is hot, fry on both sides until dark golden, around 10-15 mins, then add the bashed garlic.

Pour in enough cider and stock to go halfway up the side of the potatoes. Simmer for 20 mins, then turn and cook the other side for 20 mins. Top up with more cider and stock if the liquid evaporates. Transfer to oven for 10 mins at 180 degrees Celsius until cooked through and most of the liquid has evaporated.

While the potatoes are finishing to cook in the oven start cooking the tempeh. Place a griddle pan on a medium heat. Wait a couple of minutes until it’s really hot. Add the tempeh strips and cook onto each side for 2 minutes. Don’t discard the marinade! After they starting to go slightly crispy add the cider-tamari marinade and cook for roughly 10 minutes until all the liquid has evaporated.

Serve the grilled tempeh with the courgette and tomatoes salad and the cider fondant potatoes.


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