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May 19, 2015 / mintcustard

#quorncooks – an evening of surprises.

Quorn Thai green curry.

Quorn Thai green curry.

No one, by any stretch of the imagination, could call me a vegetarian. I do enjoy meals without meat but I have not thought about replacing the meat in a dish with an alternative. I think student misadventures with soya mince have probably scarred me for life!

Being invited to a #quorncooks event piqued my interest. I knew Quorn was a mycoprotein but that was all. The teen always moans about the packaging. “Meat free ham? Meat free ham!!! What the **** is meat free ham?”

Time to find out more.

It transpires that Quorn is much lower in fat and saturated fats than meat, but with 500% more fibre than the equivalent animal protein. Good for the marathon runners in my house, although brand ambassador Mo Farah has little to fear from them even after Quorn fuelled training.

Quorn is a vegetarian option but not as yet a vegan option as the mycoprotein is bound together with egg white for stability. The vegan version is a work in progress we were told.

We helped prepare two quorn based dishes, BBQ pulled quorn with a pink slaw and a Quorn Thai curry. Both dishes were delicious but the meal I’ve cooked a version of is the curry.

Quorn Thai Curry (serves 4) The Mintcustard version)

Marinade

1 tbsp vegetable oil

1 tbsp korma paste

2 tbsp Thai green curry paste

250 g quorn pieces

Sauce

1 tbsp vegetable oil

1 small onion chopped

2 cloves of garlic – grated

2 tsp ginger grated

1 stock cube crumbled

1 tin coconut milk

3 tsp mango chutney

2/3 green pepper, thinly sliced

small handful of cavalo nero, shredded, because I had some in the fridge. Any green veg would be fine.

q2

How to

  • Mix the marinade ingredients together in a bowl until the Quorn is coated. Transfer to the fridge to marinate for at least 30 minutes.
Quorn pieces in the marinade.

Quorn pieces in the marinade.

  • To prepare the sauce heat the oil in a pan then gently fry the chopped onion, garlic and ginger for 5 minutes until softened but not coloured.
  • Add the coconut milk, mango chutney and stock cube. Gently bring to the boil and simmer, covered for 20 minutes.
  • Meanwhile transfer the marinated Quorn pieces to a baking tray and cook in a moderate oven 180c/ gas mark 4 for 12 minutes. Remove from the oven and reserve.
  • Add the Quorn pieces, pepper, cavalo nero to the sauce and simmer for 5 minutes or until the vegetables are just cooked.

Serve with  plain boiled rice or wholemeal chapattis.

I was invited to The Underground Cookery School for an evening of cooking with quorn. The views, text and photographs are all my own.

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