Main: Chilli non carne with seitan, coconut milk and Thai spices
Pudding: Apple strudel
|I left these a couple of minutes too long in the oven - so they've just caught a little|
Using a dessertspoon, place heaped spoonfuls of the mix onto a prepared baking sheet (I simply oil mine), and bake at 200C for 20-25 mins.
To which add a tin of coconut milk, a dessertspoon of Thai curry paste, a dessertspoon each of soya sauce and lemon juice, and a squeeze of garlic paste.
|This is one of the strudels made with my special need's students. If you look carefully, you can just make out a K (on the right) made from a scrap of dough - which means it was made by Kestor.|
Either stew the fruit in a saucepan on the stove until the apples are soft - but still retain their shape; or, microwave the fruit for approximately 10 minutes.
Let the fruit mixture cool before shaping the strudel.
Once you're ready to go, roll the dough out to to approximately 35cm x 25cm (a little bigger than my laptop!) and place it onto a piece of baking parchment, with the long side across in front of you.
Spread the filling in a thick band across the length of the dough, leaving a couple of centimetres at each end. Gently, using the baking paper as support, bring the dough over the top of the filling until it is covered. Roll it over an extra 2-3 cms to create an overlap.
Using the baking parchment, slide the strudel onto a baking tray and, using a sharp knife, make shallow diagonal cuts in the top of the dough. Cover the strudel with a dry tea towel and leave to prove until the dough is risen and puffy.
Turn the oven onto 200C, and carefully brush the strudel with a sugar glaze - one dessertspoon sugar to two dessertspoons boiling water.
When the oven is up to temperature, place the strudel in the middle of the oven and bake for 15-20 minutes. Brush again with the sugar glaze.
Either serve immediately, with Alpro custard, or place to cool on a wire rack.