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Recipe Inspiration - DISCOVER QUORN - Recipe Inspiration - DISCOVER QUORN AUTUMN / WINTER 2018 INTRODUCTION We published our first Quorn™ Recipe Inspiration Book in April 2017 and we do so twice every year, in line with the seasons and your menu planning. The idea behind them is to provide fabulously tasty, nutritious and on-trend meat free recipe ideas, complete with ingredients lists, methods and nutritional information for you to easily transfer onto your menus. Why? Because over a third of UK consumers are actively reducing the amount of meat they eat* and this number is increasing every year, which means that having a tasty range of meat free dishes on your menus for customers to enjoy has never been more important! To demonstrate the versatility of Quorn as an ingredient– across different day parts, cuisines and dish-styles, we have created another cracking set of recipes to see you through Autumn/Winter 2018, including ideas for National Curry Week, Diwali, Bonfire Night and British Pie Week. KEY DATE ICONS N I A L T A IO IW NA D B L BO T R EK CURRY WEEK NFIRE NIGH ITISH PIE WE NATIONAL CURRY WEEK BONFIRE NIGHT BRITISH PIE WEEK 9th - 15th October 5th November 4th - 10th March DIWALI 7th November * Research conducted in 2016 by Forum for the Future and Counterpoint Let’s not forget the festive season either; check out our section dedicated to delicious festive finger buffet and canape ideas, hot handhelds and starters and main courses for your special menus. Our recipes are of course meat free and – in some cases, vegan twists on traditional festive faves to inspire your customers. Our recipes are for meat eaters too. In fact, 73% of Quorn enthusiasts eat meat**, proving that Quorn is for everyone! They choose it because Quorn recipes taste good, they’re kinder to the planet, can be better for them and can also be a nutritious protein source too. We hope you enjoy making and tasting our Autumn/Winter recipe ideas as much as we enjoyed creating them. More than that – we hope we see some of them on your menus. If you’d like to know more about Quorn or if you have any feedback, please get in touch by e-mailing us at [email protected] **Kantar Worldpanel Hints & Tips Serve with seasonal green vegetables such as tender stem broccoli or green beans. CACCIATORE QUORN FILLETS COOKED IN A RICH Ingredients TOMATO & ROSEMARY SAUCE WITH A • 10 Quorn Fillets, defrosted SPRINKLING OF FRESH BASIL, BLACK • 600g butternut squash, diced into OLIVES & ROASTED DICED SQUASH. 1cm cubes • 2 springs rosemary, leaves roughly chopped, discard stalks • 4 tbsp olive oil Method SAUCE 1. Pre-heat the oven to 200°C / Gas Mark 6. Place • 200g onions, finely diced the diced squash on a baking tray, sprinkle over the • 3 cloves garlic, crushed rosemary and 2 tbsp oil. Toss together and cook for 15 • 4 tbsp tomato puree - 20 minutes until the squash is tender and roasted. • 2 tbsp red wine vinegar 2. For the sauce heat 1 tbsp of oil in a saucepan, add the • 2 tsp mixed dried herbs diced onion and fry gently for 5 minutes until golden • 2 x 400g tinned chopped tomatoes and softened. Add the garlic and fry for 1 minute then • 300ml hot vegetable stock add the tomato puree, red wine vinegar, dried herbs, • 150g black olives tomatoes and stock. Bring to the boil and simmer gently for 15 minutes. • 20g fresh flat leaf parsley, chopped • Seasoning 3. Meanwhile add the remaining oil to a frying pan and gently fry the Quorn Fillets for 2 minutes each side until they are golden then transfer to a plate. 4. Stir the roast squash, olives and half of the parsley into the sauce and check seasoning. Layer the Quorn Fillets and sauce in a large ovenproof dish then transfer to the oven for 15 minutes until the Quorn Fillets and sauce have reached a core temperature. 5. Sprinkle with the remaining chopped parsley before serving. NUTRITIONAL INFORMATION PER SERVING Energy Fat Saturates Sugar Salt 179kcal 9.6g 1.5g 8.7g 1.5g PREPARATION TIME: COOKING TIME: SERVES: MED LOW LOW MED 15 minutes 40 minutes 10 AUTUMN / WINTER SAUSAGE CASSOULET SLOW COOKED QUORN SAUSAGES, PUY LENTILS, CARROTS & CARAMELISED Ingredients • 20 Quorn Best of British Sausages RED ONION WITH A DASH OF BALSAMIC • 3 tbsp oil VINEGAR & LEMON. SPRINKLED WITH • 15g butter PARSLEY. • 300g red onion, thinly sliced • 1 tsp sugar • 3 cloves garlic, crushed Method • 200g carrots, finely diced • 2 tsp dried thyme 1. Gently heat 2 tbsp oil and the butter in a large saucepan, • 3 tbsp balsamic vinegar add the onion with the sugar and cook gently for 15 minutes until the onions are softened and caramelised. • 500g puy lentils, rinsed Add the garlic and carrot to the pan and cook for a further • 1.5ltr vegetable stock 5 minutes. • 1 lemon, juice and zest • 1 tbsp Dijon mustard 2. Stir in the thyme with the balsamic vinegar, puy lentils and stock. Bring to the boil, cover and simmer for 25 • 20g flat leaf parsley, chopped minutes or until the lentils are tender. Add more stock if • 100g half fat crème fraiche the lentils become dry. • Seasoning 3. Meanwhile pre-heat the oven to 180°C / Gas Mark 4 and lightly brush the Quorn Sausages with the remaining oil and cook for 15 - 18 minutes or until core temperature is reached. 4. To finish the cassoulet, stir in the lemon juice and zest, mustard, half the parsley and crème fraiche. Taste and season with salt and black pepper if required. 5. Stir the Quorn Sausages through the lentil mixture and sprinkle over the remaining parsley. NUTRITIONAL INFORMATION PER SERVING Energy Fat Saturates Sugar Salt 262kcal 14g 2.9g 6.3g 1.2g PREPARATION TIME: COOKING TIME: SERVES: MED LOW LOW MED 15 minutes 45 minutes 10 AUTUMN / WINTER Hints & Tips Green or brown lentils can be used as an alternative in this recipe. Hints & Tips Any selection of vegetables can be used in the Goulash, try using carrot batons, butternut squash and broccoli as alternatives. GOULASH STOUP A TRADITIONAL GOULASH DISH USING DELICIOUS QUORN SWEDISH Ingredients • 50 Quorn Swedish Style Balls STYLE BALLS, RED & GREEN • 2 tbsp vegetable oil PEPPERS, GREEN BEANS, SWEET • 1 large onion, finely diced POTATO, TOMATOES, PAPRIKA & • 3 cloves garlic, crushed FRESH PARSLEY. TOPPED WITH A • 1 small green chilli, deseeded and DOLLOP OF SOUR CREAM & SERVED finely chopped WITH A CHUNK OF CRUSTY BREAD. • 400g sweet potato, peeled and diced • 2 medium red peppers, deseeded and diced Method • 2 medium green peppers, deseeded 1. Heat 1 tbsp oil in a large saucepan, add the onion and and diced fry for 5 minutes until the onion is softened. Add the • 1 tbsp smoked paprika garlic, chilli, sweet potato and peppers and fry gently • 2 tbsp tomato puree for a further 5 minutes. • 2 x 400g tinned chopped tomatoes 2. Sprinkle over the paprika and cook for a minute then • 500ml vegetable stock stir in the tomato puree. Pour over the tomatoes and • 150g green beans, trimmed and cut stock, bring to the boil then simmer gently for 20 into three minutes until the sweet potatoes are tender. • Seasoning • 200g sour cream 3. Meanwhile add the remaining oil to a frying pan and cook the Quorn Swedish Style Balls for 4-5 minutes • 20g flat leaf parsley, finely chopped until browned on all sides. 4. Add the Quorn Swedish Style Balls and green beans to the pan and simmer for 10 minutes until cooked through. Check the seasoning and add salt and black pepper if required. 5. Transfer the stoup to warm serving bowls and top with a dollop of sour cream and a sprinkling of parsley. Serve with warm crusty bread. NUTRITIONAL INFORMATION PER SERVING Energy Fat Saturates Sugar Salt 207kcal 8.2g 2.5g 9.6g 1.2g PREPARATION TIME: COOKING TIME: SERVES: LOW LOW LOW MED 15 minutes 40 minutes 10 AUTUMN / WINTER VEGAN MAKHANI WITH MOOLI SLAW MILDLY SPICED INDIAN CURRY WITH VEGAN PIECES, FLAVOURED WITH Ingredients • 500g Quorn Vegan Pieces CINNAMON, FENUGREEK & GINGER IN • 2 tbsp vegetable oil A CREAMY TOMATO SAUCE. SERVED • 400g onions, diced WITH A FRESH MOOLI SLAW AND • 6 cloves of garlic, crushed BASMATI RICE. • 8 green cardamom pods, bashed • 4cm cinnamon stick • 1½ tbsp garam masala • ½ tsp ground fenugreek Method • 2 tsp ground coriander 1. Heat the oil in a saucepan and fry the onions for 5 • 1 tsp ground cumin minutes until golden. Add the garlic, cardamom pods, • 6cm piece of root ginger, peeled and cinnamon stick and dried spices and cook for 1 minute, finely chopped stirring constantly. • 1 red chilli, deseeded and diced 2. Stir in the ginger, chilli and tomato puree, cook for 1 - 2 • 100g tomato puree minutes then pour over the stock. Bring to the boil, cover • 600ml vegetable stock and simmer for 20 minutes. Allow the sauce to cool for 5 • 400ml soy cream minutes, remove the cinnamon stick then blitz in a food • 1½ tsp soft brown sugar processor or with a stick blender until smooth. • Salt and black pepper 3. Return the sauce to a clean pan then add the soy cream, • Small bunch of coriander to garnish Quorn Vegan Pieces and sugar, simmer for 15 minutes. MOOLI SLAW 4. Meanwhile prepare the mooli slaw; combine the mooli, nigella seeds, lemon juice and seasoning in a bowl. • 300g mooli, grated or cut into thin strips 5. Serve the curry with a portion of rice garnished with • 2 tsp nigella seeds coriander and a spoonful of mooli slaw on the side.
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