FESTIVE FEAST
FESTIVE BAKED ‘GAMMON’ WITH POMEGRANATE GLAZE
Serves: 8-10 with leftovers
For the dry ingredients:
• 450g (3 cups) vital wheat gluten flour
• 65g (. cup) gram flour
• 3 tbsp garlic powder
• 1 tbsp dry mustard
• 4 tbsp nutritional yeast
For the liquid ingredients:
• 1 large onion, skin on and roughly chopped
• 800ml (3 cups) water
• 1 tbsp Demerara sugar
• 2 tbsp maple syrup
• 3 tbsp olive oil
• 3 tbsp liquid smoke
• 4 tsp sea salt flakes
• Whole cloves, approx 10
• 1 tsp black pepper
• 1 tsp grated nutmeg
• 3 tbsp tomato puree
• 1 cinnamon stick
• 1 star anise
• 1 tbsp white miso
• 1 small cooked beetroot, pureed (optional)
You will also need:
• 2 large sheets of extra strong foil
• 1 large sheet of baking parchment
For the glaze:
• 2 tbsp pomegranate molasses
• 2 tbsp wholegrain mustard
• 1 tbsp vegan Worcestershire sauce
• 1 tbsp soft brown sugar
• 1 tsp liquid smoke
• 1 tsp ground ginger
1 Place all the liquid ingredients into a large pan and gently bring to a simmer. Turn off the heat. Stir well, cover and leave to cool completely. This can be done up to 2 days in advance and stored in the fridge until needed.
2 Measure all the dry ingredients into a large bowl and mix well. Strain the liquid mix and add the liquid gradually to the dry ingredients, mixing well to combine the ingredients. Knead the dough briefly in the bowl until it becomes stretchy.
3 Shape the dough into a rough cylindrical shape and place on top of the sheet of parchment paper. Roll the dough up tightly in the paper to create a sausage shaped parcel. Repeat this wrapping with one sheet of the foil followed by the other, so that you have 3 wrapping layers in total.
4 Bring a large pan of water to the boil and add the seitan parcel to the water. Turn down to a very gentle simmer and cook for 1 ½ hours, topping up the water as necessary. Once the seitan is cooked, remove it from the water and leave to cool completely in its wrapping. Once cold, refrigerate for at least 8 hours, ideally overnight, or for up to 3 days.