The Chilli Festival at Eastnor Castle is a well established event featuring both local and national producers of all things spice! I love sharing recipes in the cookery theatre and enjoy stocking up on favourite products beforehand. This year I stocked up on locally made vegan sausages from Chill your Beans, chilli sauce from Fat Man Chilli, smoked chilli from Chilli Zoo. I also got some Isle of Wight smoked garlic and some local cider.
In my cookery demonstration I made sticky Smoky Sausages and a Spicy Tempeh dish using locally made tempeh from Beet the System.
Sticky Smoky Sausages
1 red onion, sliced
1 red pepper sliced
1 pack chill your beans sausages
1 tsp smoked chipotle chilli
75ml apple juice or cider
1 tbsp brown sugar/agave nectar
extra virgin rapeseed oil
Heat some oil in a heavy pan, when the oil is hot add the onions and peppers. Cook for about three minutes then add the sausages. Add the smoked chilli, cook briefly then add the Sweet Freedom syrup and the apple juice. Continue cooking until the mixture is browned and sticky.
Street Food has continued to be popular with courses and at festivals. We use Jackfruit, seitan, tofu and tempeh to create some tasty dishes.
We have fun using vital wheat gluten to make our own seitan. It is the main protein found in wheat. It is traditionally made by washing wheat flour until all the starch has been removed, leaving a gluten dough. It was eaten cenuries ago by Buddhist monks in China in the from of mock duck. It is now much easier to make seitan, with the availability of vital wheat gluten flour. It is very much like meat in texture, and has a very high protein content.
Vegan Street Food Our Lizzy style was launched this month! Fast food favourites with a healthy twist.
My cookery course had a lot of influence from South East Asia but with British and American classics mixed in.We used vital wheat gluten flour to make homemade seitan.
Seitan is made from gluten, the main protein found in wheat. It is traditionally made by washing wheat flour until all the starch has been removed, leaving a gluten dough. It was eaten centuries ago by Buddhist monks in China in the from of mock duck.
On the course we make seitan steaks, sizzling strips, and used the ground form to make burgers.
Teriyaki seitan steak
Tofu with peanut sauce
Mushroom and seitan burger
Crispy tempeh with BBQ sauce
I enjoy using jackfruit and was keen to share ideas for using it. We cooked one batch with local cider, made a lime and chilli version and Sloppy Joes.
We also used tofu and tempeh with a range of homemade sauces and dips.