Quorn
Recipes
Cacciatore
Quorn Fillets cooked in a rich tomato & rosemary sauce with a sprinkling of fresh basil, black olives & roasted diced squash.
179 Cals
Per serving
Serves 10
55 mins
Ingredients
- 10 Quorn Fillets, defrosted
- 600g butternut squash, diced into 1cm cubes
- 2 springs rosemary, leaves roughly chopped, discard stalks
- 4 tbsp olive oil
SAUCE
- 200g onions, finely diced
- 3 cloves garlic, crushed
- 4 tbsp tomato puree
- 2 tbsp red wine vinegar
- 2 tsp mixed dried herbs
- 2 x 400g tinned chopped tomatoes
- 300ml hot vegetable stock
- 150g black olives
- 20g fresh flat leaf parsley, chopped
Method
- Pre-heat the oven to 200°C / Gas Mark 6. Place the diced squash on a baking tray, sprinkle over the rosemary and 2 tbsp oil. Toss together and cook for 15 - 20 minutes until the squash is tender and roasted.
- For the sauce heat 1 tbsp of oil in a saucepan, add the diced onion and fry gently for 5 minutes until golden and softened. Add the garlic and fry for 1 minute then add the tomato puree, red wine vinegar, dried herbs, tomatoes and stock. Bring to the boil and simmer gently for 15 minutes.
- 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.
- 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.
- Sprinkle with the remaining chopped parsley before serving.
Tip - serve with seasonal vegetables such as tender stem broccoli or green beans.
