Recipe Review - Seitan Corned Beef

As I am experimenting my way through the different uses for seitan, I came across a video for Seitan Corned Beef, and it really excited me. For one, I am trying to experiment with textures to create something that is really similar to meat; and two, I am looking at expanding my range.

I am also working on a recipe book as well as a possible cooking show, so I am doing a lot of experimenting.

When in experimental stages, I usually do a Google search and then browse through recipes, watch cooking demonstrations, and then device my own version of the ideas I have seen. Sometimes, I browse recipes and videos to gain inspiration to create something completely different.

In this instance, I followed a recipe I had seen on You Tube, and I was really excited. Corned beef sandwiches with a side of potato salad spoke to my stomach, who answered back to me in a deep grumble.

So here is the recipe I followed;

1 gallon water (to boil loaf)

Dry Ingredients
2 cups vital wheat gluten flour
2 Tbs. granulated onion
2 Tbs. paprika
2 Tbs. whole fennel seed (coarsely ground)
2 Tbs. whole caraway seed (coarsely ground)
1 Tbs. salt
1 tsp. ground cloves
1 tsp. ground black pepper

Wet Ingredients
1 cup vegetable broth
1/2 cup olive oil
2 Tbs. molasses
1 Tbs. vinegar

It is mixed well together and then formed into a loaf and wrapped in cheese cloth, then boiled. Simple right? I love that there was no kneading in this whatsoever.

Simply whisk the dry ingredients together well, then whisk the wet ingredients, then pour them together (make sure the vegetable broth is at room temp if not cool. Any heat to it, will begin to "cook" the vital wheat gluten and make it hard to mix well together.

Mix the wet into the dry, and stir with a wooden spoon until it 'comes together'. Form it into a flat type loaf - as regular corned beef would look like - and place onto a doubled-over cheese cloth (or aluminium foil). Tie the ends of the cheese cloth so that it looks like a candy (do the same with the aluminium foil, just fold the ends under).

Pop into a large pot of simmering water, then cover and let simmer for 1 hour and 15 minutes. Remove from water, let drain in a colander, and sit for about 10 minutes. Remove to a cutting board, remove the cheese cloth (or aluminium foil), and let sit a further 10 minutes (or refrigerate until cooled completely then use for sandwiches), before slicing.

OK, so here I went wrong... I did not have caraway seeds. So I did a search on an alternative to caraway seeds. I can up with cardamon, but use half the amount as what is called for caraway seeds because of how strong it is flavoured.

Well, even half the amount was too much for this recipe. So I have caraway seeds on the top of my shopping list for the next trip to the grocery store.

Besides the caraway/cardamon seed "issue", I found that 1 TBSP of salt was too much. Plus, I had used a vegetable bouillon cube, which added further to the saltiness. While it was not to the point of not being able to eat it, it was still too salty for my liking, as I don't like to use a lot of salt.

I didn't have cheese cloth, not for lack of trying, I went to a couple of different supermarkets and stores, and could not locate it anywhere. I'd seen if for sale last year at the 99 Cent store, which I didn't grab at the time because I didn't need it; but now, they don't carry it anymore. So instead, I wrapped it in aluminium foil, which many recipes have said to do with seitan. No problem.

While it was not "bad", I am definitely going to experiment further, adding my own little twists. The texture was awesome and great on a sandwich with Vegenaise, lettuce, tomato, sliced cucumber, and thin sliced onion.

Once I get the "perfect" mix that I am happy with, I'll post that recipe also.

Happy Cooking, Happy Eating! 

Middle Eastern-style Hot Dogs

Today, a very dear friend came round with some delicious fresh vegetables for us. As it was lunch time (and my sugars were beginning to drop), I wanted to throw something together really quickly but in so doing, I did not want to compromise taste. I had a packet of pure chicken hot dogs (picked up from the freezer section of the 99 Cent Store - yep, one of my new favourite places to find great bargains and fresh produce), and decided to use half the packet in the meal as my "meat".

So what to do with some fresh veg, a packet of pita bread, and hot dogs? Time to create something new and "different". I knew it would be a gamble, but if you know me by now reading my blogs, I like to gamble and experiment. My husband might not enjoy all my experimentation, but he's such a trooper and puts up with a lot.

Believe me when I say that not all the creating that goes on in my kitchen ends up on this blog. I do have a disaster every now and then... Like the other night when I was exhausted and did not cook the chicken I was making all the way through. Poor hubby pointed it out to me half way through the meal. Took a bit of quick action to sort it out, but the rest of the night was held in bated breath for any "side effects". Thank goodness, none hit.

But that said, lets get back to today's "gamble". All bets were on as I threw together something really fast, based on what I was craving (Middle Eastern), sugars going low (which meant I had to act fast), and stomach screaming out to be fed.

I was really happy with the results! It was super easy and fast to make, and it was really tasty. It might look a bit "different", but this is my own version of what I am calling Middle Eastern-style Hot Dogs.

If you have hummus lying around the fridge, or baba ganoush, adding this to the finished "hot dog", will definitely give it an even greater and more rich flavour. The baba ganoush would add a smokiness to the whole flavour experience.

As I've said before, open your mind to imagination and explore.

Happy Cooking, Happy Eating!


Ingredients:
1 white onion, diced
2 cloves garlic, diced
2 zucchini, diced
1 red pepper, diced
4 chicken hot dogs, sliced
Juice from 1 lemon
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp Middle Eastern 7 spices
1 tbsp tahini sauce
Salt to taste
4 slices pita bread

1. Fry the onions and garlic until glassy, add the red pepper and cook until the red pepper begins to "brown" but NOT burn.
2. Add the sliced hot dogs, spices, and lemon juice. Add zucchini and cook until softened. Add a little pinch of salt (or to taste). Add the tahini sauce and mix through. Immediately remove from heat.
3. Ladle some of the mix into the middle of a pita bread and roll up.

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99 Cent Salmon in Black Bean Sauce Stir-fry

If you have a 99cent chain store in your neck of the woods, I encourage you to have a look in and see what they have, you'll be amazed. All items in the store are 99cent and their produce section is actually amazing. After watching a top chef in the area make a gourmet meal for under $10 by purchasing products from the 99cent store, my husband and I have a browse in there every so often.

Last week, we found frozen salmon that was cut into cubes and so began my adventure for what was to be our meal tonight.

Most of these ingredients you can buy at the 99cent store with exception of the frozen mixed vegetables. While they have some main-stay items, many of the items rotate, so its definitely worth having a trip in every once in a while to browse the aisles and see what you can create for less than $10. Its really quite surprising what you can do with a little imagination and an open mind.

Ingredients:

3 packets salmon fillet (alternatively you can use 1lb salmon fillet, cubed)
6 cloves garlic
2" piece of ginger
Dash of Sriracha chili paste
5 TBSP oil
1 red onion, diced
2 cups frozen mixed vegetable
2 tsp black bean paste
2 tsp oyster sauce
1 tsp soy sauce
1/4 cup water

3 eggs
2 tsp soy sauce
2 TBSP oil

1. Beat eggs together with soy sauce and oil. Heat wok with about 1 tsp oil until oil begins smoking, add half the egg and cook as if cooking omelet, until golden brown on both sides. Repeat with second half of egg. Cut into large pieces and set aside.
2. In the Magic Bullet (or blender), blend together the garlic, ginger, dash of Sriracha chili paste, and oil until smooth.
3. Heat wok until very hot and oil begins smoking. Add onions and fry until onion is cooked and begins to turn brown. Add garlic and ginger "smoothie" and cook until mix begins to turn golden brown. Add vegetable, and the sauces (black bean sauce, oyster sauce, and soy sauce), mix well. Add water to the Magic Bullet cup that you blended the garlic and ginger in, and blend to capture any residuals left in the cup, add this water to the mix. Stir well to incorporate all the sauces and vegetables, then add the salmon. Cook until salmon is cooked through and then add the eggs. Stir well and then remove from heat.

Serve with steamed rice.