17-Vegan Fried 'Clam' Roll - Temple of Seitan Collab! _ The Wicked Kitchen

Hey, welcome to the Wicked Kitchen. Today, super special guest from one of my favorite restaurants ever, especially in London, Temple of Seitan. I have the chef founder of Temple of Seitan, Beck, it is the Beck. Hi guys. She is amazing and she is helping us. We're gonna make these amazing, crispy New England style fried clam rolls out of mushrooms. We're gonna be using some magic mushrooms today. See how they pan out. Yeah, we're super excited, you guys, so stay tuned. All right, Beck. Hey. Thank you so much for coming. Look, I'm gonna tell you, honestly, me and my brother and I know Chris, our friend from the States, huge fans of Temple. Seriously, it's one of the best places I've ever been to. Thank you so much. It's so nice. And vegan, I mean, I'm so honored to have you helping show me. I wanted to be here. Yeah, well, I don't know. I mean, I'll bring the mushrooms, you bring the taste and flavor with these things. It's gonna be amazing. So let's talk to what we're gonna do. We've been debating what we were gonna do because it's such a- It's a lot to work with here. It's a lot to work with. Mushrooms are incredible and if you guys have been to Temple of Seitan, you know how amazing it is. The Kentucky fried style chicken, yeah? Yeah. Yeah, so Seitan has like a chicken-y texture, flavor, the strands. Yeah, so it mimics that sort of nostalgic experience. It is, yeah, and the flavor is really good. I tend to overeat whenever I travel and make sure I bring home leftovers. So today we're gonna do it with mushrooms and I think, you know, I've been asking you if we could do like a takeoff of a New England fried clam roll. Yes. You know, with your technique of the crispiness and exterior and the mushrooms. So we're gonna use brown oyster mushrooms, cluster mushrooms, and maitake. So I got some maitakes in as well just for a couple different taste experiences and I'm excited that you get to try them. Yeah, they look great. I'm very keen to see how they fry up. Yeah. I think they'll be great. So I'll pull these and if you wanna explain what you're gonna do. Yeah, absolutely. So we're gonna make some buttermilk, vegan of course. So I've just got some soy milk here. I'm just gonna pop into this bowl. How much soy milk do you think? It's about a cup and a half. It doesn't really matter, does it? Not really. Yeah. You're making a wet mix. And what do we got? Oh yeah. So we've got some apple cider vinegar here. One tablespoon per cup, so about a tablespoon and a half for this one here. I'll just pop a few drops of Tabasco in as well. So when you add the vinegar, why? Just so that it reacts really well with the soy milk. It curdles it up a bit, so you get that buttermilk sort of tartness. And yeah, it helps the breading stick as well. So we'll just whisk that up. So we have some rapeseed oil, canola oil in here into the pot. It's about... Oops, I think that's the wrong one. I'm gonna do that on medium high. Excellent. Just so we're aware, I have a flame tamer on here. I don't know how many people use one of those. So it really helps distribute the heat more evenly instead of directly onto the pot. So I'm going to make this flour mix. So I've got about a cup and a half of white flour, about an eighth of a cup of corn flour, about a teaspoon each of garlic granules and onion granules. And I also have like a tablespoon of barbecue seasoning and a tablespoon of baking powder. Oh, and I'll just pop a little bit of this Old Bay seasoning as well. Yes. So just a little squirrel. I love the Old Bay. I'm gonna use enough of it over here. That's so good. Yeah, I had to really try and find it here, actually. Let me get this stuff away from you. Thank you. I am at your service. Thanks, Derek. So we'll just give that a little stir. So essentially wet, dry mix, yeah? Yeah, so we'll do a double dip just to get more of that coating stuck on there. Amazing. Yeah, we've got about a teaspoon of baking powder in here. Do you want any salt and pepper? Yes, actually, that's a good shout. Pepper and salt. Yeah, so a bit, like a pinch or two of pepper. And just a pinch. Your accent, you're not, it's not a British accent. No. No, I'm from Australia, so. How long ago did you move here? Gosh, I've been here for seven years now, actually, which. Seven years, and we're in London. Yes. So we all know. Yeah, to be clear. Yeah, so yeah, I moved over from Melbourne seven years ago. So it's gone so quickly. And how long ago did you guys open this temple? That was four years ago. So we opened the Hackney restaurant in 2017, so. Oh, right on. Yeah. So just before we launched Wicked. Yeah, yeah. Because that's where we were going there all the time. I think I remember, actually. I think you guys came into the Hackney store right as you guys were launching at Tesco. Well, and it's amazing because you're right next to the butchers there. I know. And it's so, to go into like a vegan fried chicken and have butcher next door is pretty classic. Yeah, everybody thinks we planned that and we definitely did not plan that. I didn't even notice until we opened up. I was like, oh yeah. So you guys have opened, you know, you started in Hackney and now where are you guys? Because I know there's more than, I saw you in Camden. Yes, yes. So we have our Camden restaurant and we have walk-in restaurants in Hammersmith, Brixton and a new one in Kings Cross, actually like right in the station. In the dark kitchens? Yeah, so we have a few, they're with delivery only sites, but we have Waterloo, Woodgreen and I should know. You can get it, what do you get it from, Uber Eats? Yeah, yeah, all Uber Eats, yeah. All Uber Eats, okay, awesome. Yeah. And I was just there last week and got to try the Nashville hot chicken, which is awesome. And the popcorn bites. Guys, I highly, highly recommend going to Temple of Satan and we'll put the link down below, so if you haven't been, definitely check it out. Yeah, come down and say hello. So you're gonna do one hand dry, one wet? Yeah. How do you do? Well. You're gonna make a mess. Yeah, I mean, it's what I love to do. Do you? Is make a mess. You know, in my younger days, I used to work at a clam shack. Oh, did you? Yeah, called New Wicks. We used to sell a lot of fried clams. Oh, that. That was a long time ago. You must be a pro at this, then. Oh, you know, I'm not sure it's the name of any other animal products, but more animals. Yeah. Well, I used to work at KFC, so. Oh, yeah. Back in Australia. Really? Yeah. Is that how you came up with trying to do the mock-up, or? Not really, I don't know. I mean, it was my first job when I was 15. Nice. So you're double different, so. Wet, dry, and then back into the wet, and then dry. Yeah, you just wanna make sure it's fully coated, so you just got, yeah, so that looks quite good. That looks amazing. Yeah. So I'm gonna show how to do a New England fried clam roll. Becca's showing. I'm gonna just do the bread while she's prepping that up. So I've got a baguette here. I don't have, so in New England, you'd use a classic hot dog roll, but the hot dog rolls there, they have the sides cut, and I cannot find that here. So to mimic that, I am gonna use a baguette. It's a little bit bigger, and I'm gonna cut it in half like this. All right, use this for later. I'll make croutons out of that, but then I like to cut the sides, so to be more classic. Just cut the sides down, shave a little bit so we can butter them and grill them. It's time, the time has come. Time has come, ready? Oh yeah. That's looking good. Amazing. Save that bit for later. They look really good. Yeah, in fact, they look so good, I'm gonna... So they've got that little pop, like a flakiness on the sides from the baking soda or baking powder. Amazing. Look, we're shooting a video, and we're on video. Frying up a storm. Ooh, these are great. They look great. Let me put that... Oh, we're gonna put them in this, right? Yeah, I just wanna give this some roar on the other side. Give that another minute. Make sure they're crispy. I think they're done now. Yeah, I'm gonna pull these out for you. Yeah, do you want me to quickly wash my hands? Or actually, do you wanna do the shaker? Yeah, I'll do the shaker, yeah. Cool. Man, these look impressive. They look unreal. Yeah, they look incredible. We're gonna have to do, we have a big crew here. So I'm just gonna shake these with a little bit of Old Bay. Just to... Yeah, just be super careful if you're doing this at home. It's definitely a special thing. So you've got the maitakes and the brown oysters, which are amazing. While that's going, I'm gonna warm up this pan. What I wanna do is toast the bread to be how I remember making clam rolls back in the States. I would butter the sides of the bread. So since we're doing this in junctions, I'm gonna add this, just toast this quick. I don't need it on super high heat. Just finish off those ones. I really like to spice it up. Yes, I'm all about it. I probably go too far, but. You can have a half and half spice. Yes, perfect. Ow, that's hot. Nice, they look great. This handle's hot, don't touch it. And you can see the nice toast on the bun. Fantastic. It's gonna be a good sandwich. Yes. Guys, we have the Wicked Kitchen Piri Piri Mayo, and then we also have the garlic mayo with caramelized onion. Combination, these look fantastic. This one's so big. I'm gonna put, damn, that just looks delicious. So, you guys, amazing, Beck, amazing. Temple of Satan, super double duper amazing. So excited to have you on and to show me how to do this, because this, I cannot wait to dig in. Really appreciate you coming up. Thank you so much for having me, it's been a blast. It's been a super blast, and it's really weird that I have to look at the camera, but I wanna look at you and talk to you, so just so you guys know, it's really sometimes weird to do videos. Thank you so much for coming up, taking the time. I'll see you down in Temple soon. We're gonna eat these magic fried mushrooms, and see you soon. Everything about Temple will be down below in the links. Thanks, guys, for joining. I'm gonna cut this so we can both. There you go, come on in. It just looks so good. Oh, man, it's gonna be a mess. Holy smokes. That's really good. It's really good. Yeah, that's amazing. Oh, my gosh. So good. Hey, we're in the middle of shooting the video with the guys over here, and we are making some amazing, I'm not even gonna tell you, because it'll come up. This is Beck from Temple SHM. Hiya. That was such an English thing to say, hiya. It looks fantastic.