Amoy sticky glaze chinese BBQ Quorn Fillets and veg with noodles

A few weeks ago I spotted a couple of new 'sauces' whilst out grocery shopping. I picked up one of Amoy's new range; sticky glaze sweet soy.
I'm always looking for inspiration for new vegetarian dishes that don't rile my condition (e.g anything based on pulses, chick peas, lentils etc) and I'd always wanted to try sticky glaze vegetarian style so these were great.
I tried it with Quorn fillets and veg and it was a success.

Roll on a few weeks later and I've tried out 'Sticky Glaze, Chinese BBQ' using Quorn fillets, similar veg and noodles.



A really simple dish to make. Here's what you need:

• A pack of Quorn fillets, left out to defrost (we used 4 fillets)
• A sachet of amoy sticky glaze
• Veg of your choice. I used 4 carrots, a leek, one onion and some baby sweet corn.
• 2 tsp vegetable oil

Method:

1. Pre heat the oven to 200oc
2. I first put the carrots and corn onto par boil
3. Whilst they were cooking I chopped the rest of the veg.
4. I brushed the vegetable oil over the bottom of a casserole dish.
5. I placed in 4 quorn fillets and placed the onion and leek around them.
6. I then drained and placed the carrots and corn into the dish.
7. Then I added the sticky glaze to the fillets and brushed onto surrounding veg also.
8. Then put into the oven to cook for 25 minutes.
9. Put noodles on to cook five minutes before the dish is due out.
10. Serve

Leek & Parsnip risotto ft Quorn

I would like to have a beautiful photo to open this post with but bad lighting and my own camera being temporarily out of action (pesky sand grains) lead to a dodgy one off my daughters camera I'm borrowing (which I'm very grateful about or photo's would be non existent right now). 

Anyway! I decided to have a go at incorporating some quorn products into a risotto last night. 

In retrospect I think less would have been more and I would have done this without the quorn bacon and the parsnip. The veggie bacon is lovely and parsnip goes wonderfully in risotto but this was a bit too adventurous and had too many ingredients! 

Also the stock is everything. I tried a cheaper version than I usually use with risotto, it was Asda's own vegetable stock and felt really let down on the flavour. Bisto all the way! At least until I find a good cheaper alternative.

If using the recipe below I would either just do the pea, leek and parsnip or as I mentioned above just the pea, leek and quorn chicken version.

Recipe

Ingredients:

Image sourced from internet

• 3 tbs vegetable oil
• 3 garlic cloves diced
• 1 red onion diced
• 2 handful's of frozen peas
• 2.5 pint's of vegetable stock 
• 1 Large Leek
• 2-3 Parsnips
• 2 handfuls Quorn chicken pieces
• 2 pieces of Quorn veggie bacon 
• 375g Arborio Rice
• Knob of butter/margerine

Method:

• Peel and dice garlic and onion and place into a large oiled pan (2tbs oil) to slowly soften.
• Peel and chop parsnip into chunks and place into separate pan of boiling water to par boil for 10 - 12 minutes.
• After 5 minutes break the 2 slices of veggie bacon into small squarish pieces and add along side the quorn pieces to the large risotto/wok/non stick pan.
• Thinly slice leek and add to the main pan.
• After 10 minutes turn up the heat slightly and add last tbs oil to pan and add in your risotto rice and mix together so coated in the oil.
• After a few minutes add a ladelful of stock and mix in.
• Allow the rice to absorb the stock and then add the next ladelful. Continue like this until you have added a pint of stock. Then add the par boiled parsnip into your risotto pan.
• Continue again to slowly add the rest of your stock, allowing it to be absorbed in each time.
• Keep cooking/adding stock until your rice is soft/al dente.
• Mix in a knob of butter/margerine for an extra creamy affect.

Apologies for the dodgy photo!  

The quorn turned out to be a lovely edition.

My favourite risotto is pea and parsnip. I think I'll be trying out roasted courgette risotto next but back to a good vegetable stock.


What's your favourite risotto recipe?

Quorn pieces 5 veg Stif-fry with Satay Sauce

I made this last night and whilst I think most people know how to make a stir fry I'm putting up a recipe just in case you have never made one before and would like to give it a go!

Ingredients:

• Quorn pieces
• 1 red onion
• 1 yellow pepper
• A handful of baby sweetcorns
• 1-2 Leeks
• 3 cloves of thinly sliced garlic
• 2 medium carrots
• Sunflower oil
• Asda Satay Sauce
• Sharwoods medium noodles

Method:

• Remove Quorn pieces from the freezer a while before cooking
• Wash, peel and slice all vegetables
• Par boil carrots in a separate pan for a couple of minutes
• Gently warm some oil in a wok/large non stick pan 
• Add the garlic and onion after gently cook
• After about 5 minutes, remove these into another dish and add in the carrots and sweetcorn to the wok with some more oil. I don't always do this, but if you have a smaller pan you need to to ensure the veg cook properly.
•  After a couple of minutes add in the leek and pepper.
• If using dried noodles rather than fresh egg noodles, stick these in a pan to cook now. Sharwoods take about 4 minutes.
• When veg are ready (tender but not overly so) add back in the garlic, onion and quorn and add in your sauce.
• Cook/stir for few minutes.
• Drain noodles and toss with some soy sauce
• Serve 

I usually use Quorn pieces or Tofu when making a stir fry. Out of the all frozen meat free chicken piece's I find Quorn's to be the best, but just to reassure anyone I'm not biased as I actually don't like their sausages or mince.
I tried Asda's own Satay sauce this time to keep on a budget. It was very mild which is good for my 3 year old but it could have done with just a bit more flavour!





I'll be experimenting by incorporating some Quorn chicken pieces and Quorn bacon into a risotto this evening so I'll see how that goes! I'll also be putting up a recipe for Amoy sweet soy sticky glaze Quorn fillets and veg on the blog very soon!




Have you ever tried any Quorn products? What did you think?