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Posts Tagged ‘Quorn’

Vegetarian Cottage Pie

Vegetarian Cottage Pie

This is a lovely, warming dish which is really filling and therefore does not need anything else.  I have used Quorn Mince which is really versatile to use.  For Non Vegetarians you can use minced lamb. It is a very healthy and wholesome dish.

Serves 2-4

Ingredients for the Mince

  1. 2tbsp Olive Oil
  2. 2 Cloves of Garlic- Finely Chopped
  3. 1 Red Onion- Finely Chopped
  4. 1 Tin/400g Tinned Tomatoes- Blended
  5. 1 Medium or 2 Small Carrots- Finely Chopped
  6. A Good Handful/28g Fresh Chopped Flat Leaf Parsley
  7. 1tbsp Worcester Sauce
  8. 1tbsp Soy Sauce
  9. 1tsp Dried Thyme
  10. 1tsp Dried Oregano
  11. 1tsp Dried Basil
  12. 2 Large Handfuls of Frozen Peas
  13. 250g Quorn Mince
  14. Salt
  15. Pinch of Dried Red Chilli Flakes
  16. ½ tsp Paprika

For the Mashed Potato You Will Need:

  1. 6 Medium Potatoes- Boiled in Salt Water and Mashed with;
  2. 1tsp Mustard
  3. Salt
  4. Fresh Grounded Pepper
  5. Good Knob of Butter
  6. Some Milk to Loosen

Method

Take the oil in a pan and add the onions. Cook until translucent. Add the garlic and stir. Then add the carrots, dried herbs and cook for a few minutes until the carrots have slightly softened. Add all the other ingredients for the mince. Give this a good stir and add enough water to cover the mince but not over that you cannot see the mince. Cover the pan and let this sauce reduce on low heat for a good 25-30 minutes. Do check in-between that you still have enough water. You will know when it is done when the sauce has reduced and the colour has darkened. Please make sure that you do not completely evaporate the sauce as this dish should still be saucy. Once done leave aside to cool a little.

Transfer the mince into a deep casserole dish and spread the mashed potatoes on top evenly. Bake in a pre-heated oven at 190c until the top turns golden in colour. Serve hot! Yummy.

For a slight variation: You can add some grated cheese in the mash to make it richer. Also what is nice is grated cheese sprinkled on top whilst you are eating!

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Vegetarian Quorn Lasagne

Vegetarian Quorn Lasagne

Quorn is a meat free protein that’s low in fat, high in protein and has zero cholesterol, making it ideal for a healthy meal. This lasagne is packed with flavours. Using Quorn mince gives it a fuller texture and works really well with the vegetables and cream cheese topping and therefore is a very balanced dish. This is a very unusual style of lasagne and for those looking for a slightly different vegetarian option, this is just perfect. Serve with a healthy portion of salad or garlic bread. Delicious!!

Serves 2-4

Ingredients

  1. 300g Quorn Mince
  2. 2tbsp Olive Oil
  3. 1 Red Onion- Finely Chopped
  4. 3 Cloves Garlic- Finely Chopped
  5. 2 Bay Leaves
  6. 2 Celery Sticks- Chopped
  7. 2 Medium Carrots- Chopped
  8. 1 Red Pepper/Capsicum- Chopped
  9. 1 Green Pepper/Capsicum- Chopped
  10. 1 ½ tsp Dried Oregano
  11. 2 Tomato Tins- Blended
  12. 4tbsp Worcester sauce
  13. Approx 14 Fl oz Water
  14. Salt to taste
  15. Dried Ready to use Lasagne Sheets
  16. Small Tub Philadelphia Cheese
  17. Cheddar Cheese – Grated for topping

For the White Sauce You Will Need

  1. 2 oz Butter
  2. 2 oz Plain Flour
  3. Small Tub Ricotta Cheese- Optional
  4. 1 Pint Milk

Method for the White Sauce

Take a pan, add the butter. Once the butter has melted, add the flour and keep stirring for 30 seconds. Add the milk gradually, mixing with a hand whisk as this will get rid of the lumps. Once all the milk is added, just keep whisking until the milk starts to boil. Once this happens, turn off the heat. At this stage if you feel the sauce is quite thick, just add a little more milk to loosen.  Do not over boil as the sauce will get too thick. If you would like a more creamy white sauce, you simply add a small tub of Ricotta cheese at the end.

Method to cook the Quorn and Vegetables

Take a wide bottomed pan. Add the oil, onions and bay leaves. Cook the onions until translucent. Add the carrots, celery and garlic. Cook for a couple of minutes. Add the peppers and give it a stir then add the oregano.  Add the tomatoes and wait until the mixture starts to boil. Once that happens add the quorn and mix through. Add the water; you need to make sure that you add enough water to submerge the quorn. You may think there is a lot of water but it will evaporate into a nice thick sauce. Add the salt and Worcester sauce. Taste for salt. Let this cook until all the water has evaporated and the mixture has thickened nicely. Leave aside when cooked.

To assemble the Lasagne

Take a wide and deep lasagne dish. Try to do at least 3 layers if not more, so divide the mixture accordingly. In the base of the dish, spread some of the Quorn mixture. Then place a layer of the lasagne sheets, making sure there are no gaps. Spread some white sauce on top. Then continue to this until you have finished all the Quorn mixture and white sauce; the final layer must end with the Quorn mixture, cheese and Philadelphia cheese on top.

Bake in a preheated oven at 190c until the top of the lasagne is a nice golden colour. Serve with salad.

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Veggie Quorn Kheema (Mince)

Veggie Quorn Kheema (Mince)

Quorn is widely used in vegetarian dishes. It has a meaty texture to it, therefore making it very versatile to cook with. It is low in fat and has no cholesterol, making it ideal for the health conscious!

This recipe is adapted from the non vegetarian meat mince dish (Kheema), which is generally made from chicken or lamb. The Quorn Kheema has a lovely, rich taste and is great when eaten with Chapattis or bread.

Serves 4

Ingredients

  1. 450g Fresh or Frozen Quorn Mince
  2. 1 Finely Chopped Onion
  3. 2tsp Garlic Puree
  4. 1tbsp Ginger Puree
  5. 2tbsp Oil
  6. 1tbsp Butter
  7. 2 Green Chilli (add more if you want it more spicy)
  8. 16 Whole Black Peppercorns
  9. 7 Cloves
  10. 3 One Inch Cinnamon Sticks
  11. 1 ½ tsp Jeera (Cumin)
  12. 1 Can Tomato (blended)
  13. 1 Cup Chopped Fenugreek Leaves
  14. 2 Handful Frozen Peas
  15. 1 ½ tsp Garam Masala
  16. 3tsp Thana Jeera (Coriander and Cumin powder)
  17. 1 ½ tsp Turmeric Powder
  18. Approximately 23 fl Oz Water
  19. Salt to taste
  20. Juice of 1 Lemon

Method

Take a wide bottomed pan and add the oil and butter. Once this has melted, add the cloves, peppercorns, cumin and cinnamon sticks. Once the hard spices start to sizzle add the onions and garlic and ginger paste. Let this sauté on low heat until golden brown. Add the chillies, fenugreek leaves and the garam masala and mix for a few minutes. Pour in the blended tomatoes along with 8 fl oz of water.  Let the tomatoes simmer on low heat for around 5 minutes. Add the mince, peas, salt, thana jeera, turmeric powder and the rest of the water and give it a stir.

Let this simmer on low to medium heat for at least ½ hour to 40 minutes. DO NOT keep stirring in-between but make sure that the water has not completely evaporated. You may feel at this stage that there is a lot of water but this will reduce, leaving a thick sauce. The Quorn will soak up all the lovely flavours in the curry. Once you have cooked it for the time suggested, it will look a lot darker and the sauce will have thickened nicely. If this has not happened leave to cook until it does. Do not worry about the length of cooking the Quorn as the more it cooks the more the flavours it will absorb. Also you will notice that there will be a slight film of the oil and butter on top. At this stage you can remove it from the gas. Right at the end pour in the lemon juice.  Make sure you taste this dish when done as you may need to add more salt as Quorn sucks up all the salt leaving it a bit bland. So add more if necessary.

Serve this with Chapatti or Plain bread.

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