Wednesday, 16 June 2010

Quick, easy and quite good for you - I'm talking Quorn!

Relatively new to my repertoire, mainly due to it not being available in Australia I suspect, is Quorn. Read all about it on the website, but in really simple terms, it's a meat substitute that's made from mycoprotein, which is a type of fungus. I get mine from Sainsbury's.
I've been using the chicken style pieces for a while for easy lunches for work - fresh egg noodles, frozen Quorn, stir fry veg and sauce of choice (usually a few splodges of ketsup manis) in a microwave-proof container. Stick the lot in the microwave when you're ready for lunch, with the lid loosened, nuke it on high until everything is piping hot and enjoy.
Today was my first go with Quorn mince. The really great thing is that aside from two ingredients, you're fairly likely to have most of the ingredients in your freezer or cupboard (okay, so the Quorn may be a new thing, but I'm betting you'll soon have it as a staple). So, Middle Eastern Quorn with spinach and couscous. Took me all of 15 minutes to cook and be sitting down to eat, very little washing up and although it's not the prettiest of dishes, it's proving to be pretty tasty!
Turns out that Quorn IS available in Australia - not quite the same variety at this stage, but the mince is there. Coles has the full range, Woolworths has some of it, and then various independent grocers.


1 clove garlic, finely chopped
2 tsp vegetable oil
300g bag Quorn mince - you cook it from frozen
1tsp cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1 lamb stockcube (I'm not veggie at the mo, but by all means use a vegetable one instead)
8 lumps frozen spinach (Sainsbury's frozen spinach portions)
2 tbs sultanas
1/2 cup water approx - plus more on standby
good handful of baby spinach leaves
enough pistachios to scatter over the top

rice or couscous to accompany

Heat oil in a frying pan on a low medium heat and add the garlic. Saute to flavour the oil, then add the Quorn mince. Add the spices and crumble the stock cube in. Stir for a minute or two to stop from sticking and to make sure the stock and spices are mixed through. Add the frozen spinach and the water. Let the spinach break up a bit and stir through.
In the meantime, make up some couscous according to directions. Or rice. Whatever takes your fancy. Pide (Turkish bread) would be nice too, lightly toasted.
Back to the Quorn, make sure that the spinach is thawing and cooking in through the mince. Add water to keep things moist. Add the sultanas. When everything is piping hot, you're ready to serve.
I just put some couscous in a bowl, added some baby spinach leaves that I had in the fridge, put the Quorn mince on top and then a scattering of pistachios.

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