- Hey everyone, it's Barry here.
Welcome to My Virgin Kitchen.
I hope you are well.
Now, first thing's first,
I have just made
this stonking,
vegan, Kentucky-fried,
seitan burger.
You're seeing it on the screen right now.
It was actually quite fun making this.
I haven't actually tasted it yet.
(crunching)
Ah!
Yeah!
That is amazing.
That is stonking!
You've got like the real texture, the fibrous-ness,
which the seitan gives you right in there.
We made this from scratch.
I'm gonna come back to you in a minute, alright?
Honestly, that is amazing.
That is blowing my mind.
The full method, the ingredients,
write up, all that stuff,
on my website if you're not there already.
Let's rewind to a couple of months ago
maybe a good few months ago now,
my friend Lettis and I headed to London.
And he tried to convince me about this place,
called the, I think it was called The Temple of Seitan
or the Temple of Hackney.
And he basically did seitan,
which I'd never tried before,
fried chicken.
They did a burger very similar to that.
It actually blew my mind.
So much so, that I said I'd try it one day
and I have just done it.
As you know, I've been doing a batch of vegan recipes.
At the moment, this is the last one
in this initial batch right now
but there is a full playlist over the years
that I have done a vegan and vegetarian inspiration.
But this, out of all of it, is the most challenging
because we're making the patty from scratch
and you're gonna need some quite unique ingredients.
Especially, if like me, you like meat as well.
You're probably not gonna have nutritional yeast;
this helps to give it a bit of a cheesy flavour
but we are using vegan cheese slices as well.
Vital wheat gluten.
This basically arrived half exploded in the packet.
It just went (imitates explosion).
And also some chickpea flour.
This one's actually made in Glastonbury
near where I live, where they have that festival.
Oh, and, by the way, my inspiration for this video was,
in fact, I'll just blow this up
and put it right there, the chicken zinger.
You see that diagram right there? (mumbles)
I did quite a good job, actually, didn't I?
So the first thing we're gonna do
is make our seitan which I wanna call Satan
and, no doubt, our comments box will be full
of Satan puns, just for the hell of it.
It's actually much simpler than you think.
So, all we want to do is take our dry ingredients.
So that is the vital wheat gluten,
the nutritional yeast and the chickpea flour.
And we want to just put that all into a large bowl together
along with some seasoning.
We can add things in like garlic powder,
cumin, and paprika.
I love paprika.
But proper load it and go to town with it.
You gotta mix that all through so you got
all your dry ingredients into one consistent,
dry, universal powder.
Then, all I did was get myself a
good quality vegetable stock
and poured that straight into those dry ingredients.
As you stir it through,
it will start to become a little bit clumpy
and, almost straight away, you start to realise
that this thing is actually quite thready
from like this whole powder and liquid mixture.
This kinda blew my mind.
I was even able to, like, take little pieces
and tear it into strands, it was actually pretty fun.
So once you've thorughly mixed that together,
and be sure to scrape and get every little bit
of flour at the bottom,
You're gonna take that out and then start to knead it,
just like it's a dough.
Effectively, you are making a slab of dough here
but you really, really need to work it.
You get the gluten in there working, it's sort of stretchy.
And the really cool thing that I liked about it,
with all of that kneading going on,
is that it wasn't actually sticky at all.
It would could of stay together as one lump
and it was kind of addictive.
It smelled really good as well,
I wanted to bottle it up and make seitan aftershave
for men.
Keep working and kneading that dough for about ten minutes
and then leave it to stand for another ten minutes.
Whilst that's happening, grab some more vegetable stock,
pour it into a sauce pan with some bay leaves
and what we're gonna do is bring that up to a simmer.
This was all new to me, I had no idea what was gonna happen
but, all I knew, was I had this massive slab of seitan dough
and I just kinda wanted to replicate a chicken breast.
So I grabbed some more chickpea flour
and I started to roll out the dough
and cut it into portions.
So I had kinda what I thought would be a chicken thing
but then, once I cook it in a minute,
I can always cut it to size later.
Which is what I did.
The stock flavour is acually gonna get absorbed
into the seitan and it will grow in size.
Some recipes I was looking to follow
sort of said that that wasn't going to happen.
Others said it would go (imitates implosion).
It did go (imitates implosion).
So I was restricted to just two in a pan
and simmered it away for a good thirty minutes.
After half an hour, you just turn down the heat
and leave it to cool down fully in there
before transferring them to a board.
It will be super, super moist, don't worry about that.
And then chill it.
This will actually help it firm up.
If you skip that step, you'll end up with a soggy seitan.
Hello, I'm a soggy seitan.
But, of course, whilst all that is happening
you can do exciting things
like get your buns ready and slice up your lettuce.
We can also replicate our batter-dipping station
with a bowl of plain flour, some extra chickpea flour.
As I mentioned earlier, I didn't really sort of do any
measurement with that, I just dumped it in a bowl
and kept adding water and stirring through.
I did actually need to use quite a lot of water in the end
but I kept going until I had a sort of
watery, egg-like mixture.
In the ingredients list on the website
you'll notice there's a whole host of spices
for that bread crumb batter
and Panko breadcrumbs which are (kisses) super crispy.
We're gonna basically mix all of those together
until you've got a nice, seasoned Panko topping.
(crunching)
Sorry I was just having a break from my narration.
That is so good and tastes just like the one
that I had in London.
We are nearly there, though, actually.
So all you need to do is grab yourself a large saucepan
and half fill it with some sunflower oil and warm it up.
You know the oil is hot when you chuck in
a little piece of bread and browns within about,
sort of, five to ten seconds.
It can be a little bit moist
but you need to make sure as much of that moisture
is out of it by sticking it in the plain flour first of all
and coating it round.
That will actually stem that
and also begin the first part of the coating process.
Take it from the plain flour
into our watered chickpea flour mixture
which will help coat it again and kind of replicate
what an egg would do and then we sit it
into our Panko breadcrumb topping.
Lifting all the crumbs on top,
shake off any excess though and lift it out
so you've got this amazing, crumbed seitan patty.
Sorry I know I'm getting excited for this but is so good!
So with our oil ready, all we're looking to do
is brown that seitan.
Dunk it in and fry it through,
it will not take very long at at.
So please keep your eye on it.
That's my new thing.
I've done that in a couple of videos recently.
I might just do that in every video.
Lift it out of the plan and it will be a gorgeous,
golden brown colour.
Place it down on a kitchen towel,
just to absorb any excess oil
And we are ready to construct that (grunts).
Build this thing any way you want.
I did trim down the seitan patty slightly
just so it fitted on there neatly.
I had a little bit to one side,
hence, my belief that if you were having it solo,
without any of that, I'd fully flavour a little bit more.
Place that on there, more vegan cheese on top, some lettuce.
Pile that all on there and on your lid,
your toasted lid, spread on some vegan mayonnaise
and dump that on top.
And that is basically it.
In my mind, it looks amazing and it tastes delicious too.
And with a base seitan recipe like that,
you can do lots of other things like jerk chicken,
you can even do your steak, as well,
with different marinades and rubs.
Play around with it and ram it full of flavour.
Now then, before I go, for the month of September,
I'm gonna make it all about you.
In the comments below, let me know down below,
what video you want to see next.
If you see a recipe suggestion that you like,
or that you were gonna propose and it's already there,
give it a thumbs up so it will go near the top.
And from that top pile, I will pick one
and we'll do that for the whole of September I think, yeah.
Alright, that's about it.
Don't forget to subscribe for other videos,
follow me on social media, @myvirginkitchen
and I'll see you next time.
Goodluck, try it, (clicks) take a picture.