Quorn
Ingredients
- 10 Quorn Fillets, defrosted
- 225ml medium piri piri sauce
PORTUGUESE RICE
- 1 tbsp vegetable oil
- 150g red pepper, finely diced
- 150g yellow pepper, finely diced
- 3 cloves garlic crushed
- 1 tsp turmeric
- 2 tsp piri piri seasoning
- 400g basmati rice
- 800ml hot vegetable stock
- Small bunch coriander, finely chopped for seasoning
RED SLAW
- 4 tbsp low fat mayonnaise
- 4 tbsp natural yogurt
- 1½ tsp wholegrain mustard
- Juice of half a lemon
- 300g red cabbage, finely shredded
- 150g carrot, peeled and grated
- 150g red onion, finely sliced
- Freshly ground black pepper
Method
- Pre-heat the oven to 200C / Gas Mark 6.
- Place the Quorn Fillets in a bowl with the piri piri sauce and mix well to ensure that the fillets are fully coated. Cover and marinate in the fridge for 30 minutes.
- For the rice heat the vegetable oil in a large saucepan. Add the peppers and fry gently for 3-4 minutes.
- Stir in the garlic, turmeric and piri piri seasoning and cook for 1 minute, add the rice and stir well to coat in the spices. Pour over the hot stock and bring to the boil, then cover and reduce the heat.
- Simmer the rice gently for 10 minutes then remove from the heat and set the pan aside for 10 minutes with the lid on.
- When the rice has about 18 minutes left to cook place the marinated Quorn Fillets on a lightly oiled baking tray and cook for 15 minutes until a core temperature is reached.
- Meanwhile to prepare the coleslaw combine the mayonnaise, yogurt, mustard and lemon juice in a mixing bowl then add the red cabbage, grated carrot and red onion and mix well until all of the vegetables are coated in the mayo mixture. Refrigerate until needed.
- To serve stir the coriander through the rice, check seasoning and fluff up with a fork. Cut each Quorn fillet into 6 slices and serve with a portion of rice and coleslaw.
