Steamed White Seitan Fake Chicken Or Pork Recipes

Steps:

• In a jug whisk together broth, garlic, olive oil. In a large bowl combine wheta gluten, chickpea flour, nutritional yeast, thyme, paprika, cumin, and salt. Form a well in centre of dry ingredients and stir well with rubber spatula until dough leaves side of the bowl.
• Knead for 2-3 mins to develop gluten. I cheat at this stage and use the Kenwood chef to do the kneading on power 1 or 2.
• Leave dough to rest for 10 min, knead again for 30 seconds.
• Place dough on cutting board and cut into 4 equal pieces.
• Tear off 4 X12 inch pieces of foil and place piece of dough in centre of foil, fold the short sides of the foil over the loaf, the fold over the ends the foil should be secure but loose allowing for it to expand. Place in steamer basket and steam for 30 minutes Allow the dough to cool to the touch before chilling in fridge or overnight.
• Store seitan in the fridge tightly sealed in a plastic bag for up to 2 weeks or freeze, defrost before use.

Steps:

• NOTES: You MUST use butter or oil; margarine will not work.
• A large cast-iron skillet works best for this, but any large non-stick skillet will work.
• This recipe will work with nearly any type of boneless fish fillets, but catfish seems to be one of the tastiest.
• This recipe produces a LOT of smoke, so make sure you have a good vent above your stove, or open some doors and/or windows.
• Mix all dry ingredients together.
• Coat fillets evenly with mixture.
• Heat small amount of butter or oil in skillet until hot.
• Place fillets in skillet.
• Cook 3-5 minutes on each side.
• Change butter or oil if it gets too black.

Steps:

• FLAVOR STEP: Combine all the ingredients in a small bowl. Rub all over the meat to provide it with a genrous coating.
• Preheat the oven to 450°F.
• Brush the meat with 2 tablespoons of the oil.
• Brush a shallow roasting pan with the remaining 1/2 tbs. oil and scatter the sliced garlic on the bottom to provide a bed for the roast.
• Lay the roast on the garlic, fat side up.
• Put the pan in the center of the oven and roast for 15 minutes.
• Turn the oven down to 300 F and roast for 1 1/4 hours longer if cooking a 4 pound roast, 2 hours longer for a double roast.
• Test the meat: when the center reads 145F to 150F on an instant read thermometer, remove the meat from the oven and cover it loosely with foil whil you prepare the sauce.
• PAN SAUCE: Pour off the fat and add the wine to the roasting pan and bring it to a boil over high heat, scraping up any browned bits from the bottom.
• Add the stock and cook until the sauce is reduced by half.
• Strain the sauce.
• Salt and pepper to taste and server over 1/4 inch slices of the meat!