Carpaccio of Seitan with Pickled Vegetables and Piccalilli Dressing

Method

Seitan

1. Mix together gluten powder, gram flour, vegetable oil and water together. Bring together to a ball. Don’t over work.
2. Steam for 20 minutes until the seitan is set.
3. Slice the seitan thinly.
4. Pan fry the seitan in a little oil until golden brown and crisp around the edges.
5. Drain on kitchen paper to remove excess oil.

Pickled Vegetable

1. Wash vegetables and prepare accordingly (finely slice the cauliflower florets and radishes on a mandolin, cut the carrots length ways into quarters, slice the shallots).
2. Bring the water, vinegar, salt and sugar to the boil, add 2 tsp cumin seeds and 2 tsp coriander seeds.
3. Pour over the veg, allow to pickle for 4 hours.

Piccalilli Dressing

1. Blend corn flour, turmeric, mustard powder, mustard seeds, cumin and coriander to a smooth paste with a little of the vinegar.
2. Bring remaining vinegar to the boil with the granulated sugar, honey.
3. Slowly stir in to the paste, return all to the pan and simmer for 2-3 minutes, cool.

Recommendations
Garnish with micro herbs.

Allergens