Club sandwich chkn, rasher & avocado recipe

Ingredients

• 2 litres/2 quarts good-quality vegetable stock
• 1 large thumb-sized piece of fresh ginger, peeled and finely sliced
• 1 sheet of kombu seaweed, broken into pieces and soaked in cold water for 20 minutes, then drained
• 4 dried mushrooms, such as porcini or shiitake
• ½ cup (120 ml) soy sauce

• 12 oz (350 g) vital wheat gluten flour
• 3 tablespoons chickpea/gram flour
• 2 tablespoons flavourless coconut or vegetable oil
• 1 leek, washed and finely chopped
• 4 garlic cloves, chopped
• 6 spring onions/scallions, thinly sliced
• 2 teaspoons salt
• 2 tablespoons soy sauce
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• 3 teaspoons ground coriander
• 1 tablespoon brown miso paste
• 1½ teaspoons dried mixed herbs

• 1 tablespoon dried mixed herbs
• ½ tablespoon ground white pepper
• ½ tablespoon freshly ground black pepper
• 1 teaspoon salt

1. To make the braising stock, put all of the ingredients into a large pan and simmer over a medium heat for 20 minutes. Remove from the heat and set aside.
2. For the chkn roast, put the wheat gluten and chickpea/gram flours into a large bowl. Mix well and set aside. Put the oil into a large frying pan/skillet and put over a medium heat. Add the leek, garlic and spring onions/scallions, then fry gently for 7–8 minutes until the vegetables are softened. Add the salt, soy sauce, onion, garlic powder, miso paste, mixed herbs and ground coriander. Mix well, then remove from the heat and add the mixture to the flour bowl. Add a little of the braising stock to the flour mixture, a few tablespoons at a time, and mix well to make a firm dough. Set aside for 20 minutes.
3. Preheat the oven to 180˚C (350˚F) Gas 4.
4. Mix the spice rub ingredients together and scatter on a clean work surface. Shape the dough into a large, thick roll, approximately 8 x 25 cm (3¼ x 9¾ inches). Roll in the dry spice mix so the outside is evenly coated. Then place at one end of a well-oiled muslin/cheesecloth, and roll firmly to ensure a snug fit. Twist the ends and secure with twine. Put the roll into a large, deep baking pan and pour over the remaining stock. Cover with foil and bake in the oven for 2 hours. Remove the roast from the pan and set aside still wrapped for 20–30 minutes.
5. In a small frying pan/skillet, add the oil and put over a high heat. Add the rashers and fry quickly to brown slightly. Remove and set aside. In a small bowl, mix together the mayo, lemon juice and garlic. Toast the sourdough, then spread the bottom slices with avo mash, add a couple of slices of the chkn roll, and top with rocket/arugula, then a couple of rashers. Drizzle with the mayo, and top each with another toasted slice of sourdough.