Goan Quorn Curry

A trip to Goa is definitely on my ‘to-do’ list, but as I won’t be going in the near future this delicious curry recipe will have to keep me content for a while.  This is a lovely warming dish, which is spicy enough to satisfy those who like their curries with a kick, but not overpowering.

Goan Quorn Curry (Serves 4)

Goan Quorn curry

1½ tsp paprika
1 ½ tsp ground coriander
½ tsp ground tumeric
½ tsp ground cumin
1 tsp cayenne pepper
1 tbsp lemon juice
75ml water
A pinch of salt
A bag of quorn chicken style pieces
2 red peppers
Vegetable oil
1 tsp mustard seeds
1 onion, sliced
2 garlic cloves, minced
200ml coconut milk

1. Make a marinade by mixing together the paprika, ground coriander, ground tumeric, ground cumin, cayenne pepper, lemon juice, salt and water.

2.  Use the marinade to coat a bag of Quorn chicken style pieces (I used frozen ones which I had defrosted) and 2 red peppers, chopped into bitesize pieces.  Leave to marinate in the paste for a couple of hours.

3. Heat a generous drizzle of oil in a pan and fry the mustard seeds until they start popping.  Add in the sliced onion and garlic and cook until the onions are translucent.

4.  Add the Quorn and peppers to the frying pan with the marinade and mix well.  Cook for 5 minutes before adding the coconut milk.  Simmer for 5 more minutes.

Serve with rice and naan bread.

This was adapted from this Jo Pratt recipe


Reminiscing – Deep Pan Pizza Company

One of my favourite memories of eating out is of visiting the chain Deep Pan Pizza Company with my family.  We loved the salad bar and would pile our bowls high.  I decided to recreate a veggie version of my favourite pizza, The Italian Job, which had a layer of bolognese sauce, and of Miss Piggy, a pepperoni pizza, using Quorn Pepperoni .

My veggie Italian Job was as good as I remember the original being.  My sister and I would always finish our meals with ice cream sundaes and my favourite was a Blue Lagoon.

Pizza Base (Makes 6)

Add 1 kg strong white bread flour and a generous pinch of salt to a large bowl and make a well in the midle.  Measure out 600ml of lukewarm water and sprinkle over one 7g sachet of dried yeast powder.  Mix the water and yeast together and immediately pour into the well.  Add 3 tbsp of olive oil and mix together using a fork.  As the mixure begins to form into t adough you can start to use you hands.  Knead well for a few minutes on a floured surface until well mixed and smooth.  The dough should be elastic.  Place the dough in a floured bowl and cover with a damp teatowel.  Leave the dough somewhere warm for about an hour, until it has doubled in size.

Brush oil onto 6 round 25cm tins and sprinkle with a dusting of polenta.

Preheat the oven to 190°C.

Give the dough a good bash with your fist to let the air out.  Divide the mixture into 6 equal pieces and shape them into rounds using the palms of your hand to form a ball.  Stretch the dough out until wide enough to fill the tins, including a good crust up the sides.  Leave the dough to prove again in a warm place for 20 minutes.

Add your toppings to your pizza.  (You can freeze your pizza at this stage.)

Bake for 15 – 20 minutes unti l well cooked through.

Italian Job Pizza

Italian Job pizza

Add a generous layer of Quorn Bolognese sauce to your base and top with grated mozzarella cheese.

Miss Piggy

Miss Piggy Pizza

Top with tomato sauce (for a quick tomato sauce base cook up 1 crushed garlic clove, 1 tsp dried oregano, 300g passata and 1tbsp red wine vinegar), Quorn pepperoni slices and grated mozzarella cheese.

Blue Lagoon Ice Cream (Serves 2)

Blue Lagoon Ice Cream

In a small pan combine 4 tbsp of Blue Curaçao with 2 tbsp granulated sugar and stir well.  Heat the mixture until the sugar dissolves and then allow to boil for 3 minutes.  Use to top vanilla ice cream.

Something to love, something to do

My Blog Everyday in May challenge for today is to share a favourite quote.  The quote I felt was fitting for today is:

The grand essentials of happiness are: something to do, something to love, and something to hope for.

It seems that this quote, in various forms, has been attributed to everyone from Elvis Presley to Buddha.  My source suggests an Allan K. Chambers as the originator.

This recipe is for my amazing husband, who will always be my ‘someone to love’.  He isn’t a vegetarian, but does eat Quorn at home to keep me company and to make sure we can share our meals together.  This is a hearty and filling dish.

Spicy Quorn and Giant Cous Cous Vegetable Bake (Serves 4)

Quorn and giant cous cous

500g family sized bag of Quorn chicken style pieces
2 tbsp vegetable oil + 1 tbsp vegetable oil
1 tbsp paprika
1 tbsp ground cumin
1 tbsp ground coriander
1 red onion
1 red pepper
Half a butternut squash
250g giant cous cous
300 ml stock

1. Allow the Quorn pieces to defrost.

2. When they are at room temperature coat the Quorn pieces in the oil, paprika, cumin and coriander and mix well.  Leave for 30 minutes.  Preheat the oven to 200°C.

3. While the Quorn pieces are marinading, chop the butternut squash into 1 cm cubes and coat half a tablespoon of oil and roast in the oven for 15 minutes.

4.  While the squash is in the oven chop up the red pepper and the red onion.

5. After the 15 minute cooking time, add the pepper, onion and Quorn to the dish and pop back in the oven for a further 10 minutes.

6.  Once the mixture is in the oven, pour the stock over the giant cous cous and allow to rest.

7.  After the 10 minutes cooking time, add the cous cous and any stock that hasn’t soaked in to the oven dish and cook for a further 10 to  15 minutes.

Quorn Steak and Mushroom Stroganoff

I often make mushroom stroganoff using a selection of different varieties of mushroom, but I thought I’d add some frozen Quorn Steak pieces to make it a bit different.  This was my first time using Quorn steak pieces. I have to admit they’d been languishing in the freezer for a while as I wasn’t sure that I would like them but I thought they made a good addition to this dish and I will be looking for other recipes to use them in.  I would say they didn’t have a strong flavour, which for me was a plus point.

Quorn and Mushroom Stroganoff

Quorn Steak and Mushroom Stroganoff (Serves 4)

One white onion
A small amount of butter for frying the onion
350g packet frozen Quorn Steak Style Pieces
250g closed cup mushrooms, cleaned and thickly sliced
250g chestnut mushroom, cleaned and thickly sliced
2 heaped tablespoon wholegrain mustard
250g tub Creme Fraiche or 300ml double cream
Splash of white wine (optional)
Chopped Parsley to sprinkle on before serving

1. Finely chop the onion and cook slowly in the butter until soft and translucent.  Add the mushrooms and cook for 2 minutes.

2. Add the Quorn steak style pieces and keep stirring while the mixture cooks for a further 5 minutes or until the steak pieces are fully cooked through.

3. To make the sauce, add the the cream, mustard and the white wine (if you’re using it) to the pan and stir well to combine.

4. Heat the sauce and simmer gently for  3 minutes.

Serve with rice.

Stroganoff can be made with paprika instead of the whole grain mustard, but this is the go-to recipe in our house, inspired by a Steak Stroganoff I saw Phillippa James cook at a demonstration.