Quorn
Recipes
Jerk Fillets with Rice & Peas
Quorn Fillets marinated in a jerk sauce with Jamaican-style rice & black eyed beans, topped with a sprinkling of spring onions & a squeeze of lime juice.
340 Cals
Per serving
Serves 10
50 mins
Ingredients
- 10 Quorn Fillets, defrosted
- 2 tbsp oil
- 1 tsp hot chilli powder
- 1 tbsp cajun spice mix
- 3 tbsp soft brown sugar
- 2 tbsp soy sauce, reduced salt
- 400ml pineapple juice
- 100g smooth mango chutney
RICE
- 300ml vegetable stock, reduced salt
- 400ml light coconut milk
- 350g brown basmati rice
- 400g can black eyed or kidney beans, drained
- 300g red pepper, finely diced
- 4 spring onions, finely chopped
- 1 lime, juice only
- Black pepper
Method
- Pre-heat the oven to 200C/Gas Mark 6.
- Heat the oil in a saucepan pan, add the chilli and cajun spice mix and cook for 1 minute. Reduce the heat to low, add the brown sugar and cook for a further 30 seconds.
- Add the soy sauce, pineapple juice and mango chutney, bring to the boil then reduce to a simmer for 20 minutes or until thickened.
- Pour the sauce on to the Quorn Fillets, ensuring the fillets are evenly coated.
- Place on a baking tray and bake in the pre-heated oven for 12 - 15 minutes or until the Quorn Fillets are piping hot.
- Meanwhile for the rice bring the vegetable stock and coconut milk gently to the boil then add the rice and cover with a lid. Lower the heat to medium and cook for 10 minutes, then add the beans and red pepper, bring back to the boil then remove from the heat and set aside (still covered) for another 10 minutes. The rice will finish cooking in its own steam. Fluff the rice up with a fork and stir in half the spring onions and season with black pepper.
- To serve cut the Quorn Fillets in to 5-6 slices and serve on a bed of rice, garnish with the remaining spring onions and a squeeze of lime juice.
Tip - this can also be served in a baguette with salad or on a flatbread.
