Hi
It is Daring Kitchen challenge again.
Jenn and Jill have challenged The Daring Cooks to learn to perfect the technique of poaching an egg. They chose Eggs Benedict recipe from Alton Brown, Oeufs en Meurette from Cooking with Wine by Anne Willan, and Homemade Sundried Tomato & Pine Nut Seitan Sausages (poached) courtesy of Trudy of Veggie num num.Since i did not want to make poached eggs i opted for the Seitan sausages
The original recipe is here
FOR THE SEITAN
Toasted Pine nuts 2 tbsp
Sun dried tomatoes 1/2 cup
Chilli flakes 1 tsp
Thyme 1 tsp
Vital wheat gluten 1 1/4 cup
Olive oil 2 tbsp
Salt to taste
Poaching liquid
Vegetable stock 8 cups
Garlic 3 pods
Bay leaf 2
Salt to taste
For the sauce
Tomatoes 4 big
Red chilli powder 2tsp
Oil 1 tbsp
Clove 2
Salt to taste
PREPARATION
Finely mince the sun dried tomatoes and pine nuts
Now mix all the ingredients of the seitan into a firm dough.
Divide the dough into smaller portions and tie the seitan in a white cotton cloth or cheese cloth. Let it be a little loose as the seitans tend to swell as they get poached in the stock
Boil the poaching liquid for a few minutes and then place the seitans in it and cook for around 45 minutes till they become firm
Remove the seitans from the cloth and let it cool. Slice them into thin discs
I sauteed them in olive oil for some time
For the sauce , fry all the ingredients till the raw smell disappears. Grind it into a soft paste
Serve warm with tomato sauce and soft polenta
