SEITAN AND RED WINE PIE
3+ hoursServes 6GFVG
20 minutesServes 4V
FOR THE FISH
Whisk the egg and water together then pour the mixture into the flour. Add a pinch of salt and whisk to form a batter.
Heat a deat fat fryer or pan of oil to 175°C.
Coat the fish in seasoned flour, then dip each piece into the batter. Gently lower the fillets into the hot oil and deep fry for 4 to 5 minutes until the batter is crisp and golden brown. Remove and drain on kitchen paper.
FOR THE CHIPS
Peel the potatoes and cut them into chips. Wash them well and dry them in a clean cloth. Cook the chips in a deep fat fryer at 165°C for about 5 minutes or until they are cooked. Drain them on kitchen paper, then refry the chips in hot oil at 185°C until they are golden brown. Drain them well and season with salt, then serve with the battered fish.
FOR THE MUSHY PEAS
Place the peas in a large bowl or stockpot; the peas will swell and need plenty of room to expand. Add the baking soda, cover with 285ml of boiling water and stir to make sure the baking soda has dissolved. Leave the peas to soak overnight or for a minimum of 12 hours.
Drain the peas in a colander, and then place them in a large saucepan. Cover them with cold water and bring this to the boil. Lower the heat and simmer for approximately 30 minutes or until the peas have softened and turned mushy.
Season with salt and pepper then splash with Henderson’s Relish to your own preference.
Preparation time – 10 minutes (Plus 12 hours for the mushy peas)
Cooking time – 10 minutes