We know that you’re already starting to think about your Christmas menus and don’t want to over-emphasise the point, but with only 12 weeks to go before the festive period hits it really isn’t that far away. |
I hope you enjoy this issue and wish you all a great term – there’s always lots going on this side of Christmas with Halloween and Bonfire night too so I’m sure it’ll be a busy one! |
Commercial Manager Foodservice, Quorn Foods |
Come along and get cooking… |
On Wednesday 31 October and Thursday 1 November we’ll be hosting another two of our successful cookery days packed full of cookery demonstrations. With both days hosted at Beckett’s Farm in Wythall, Birmingham please do
get in touch if you’re interested in coming along. We’re already fully booked for the Wednesday! |
For those of you who have been before, we by no means do all the cooking! Once we’ve demonstrated a few key dishes, we hang up our whites and hand over to you to give you the chance to have a go with some of the products you don’t currently use, or do use and want to try something a bit different. It’s a really fun and creative day, so if you’re unable to attend these two days we’ll be sure to be coming to a venue near you soon. |
Quorn educate for the future |
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In the summer, our team were invited to take centre stage at Palmer and Howells’ Summer Chef Development Day where we demonstrated the range and put the chefs attending through their paces by asking them to create their own Quorn dish. The winning dish was Szechuan Quorn steak strips, which was bang on trend using oriental flavours in a healthier, whilst still tasty, version of a traditional dish. |
James Wronski, development chef, Palmer and Howells said: “The whole day was a great success. All our chefs went away energised and enthusiastic about incorporating Quorn products on their menus for vegetarians and as a healthy option, which will continue to enhance our offer to our schools.” |
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Twelve weeks to Christmas |
We’ve created two tasty new dishes for you to try out on your menu this upcoming festive season. |
Add these to your menu and let us know what you and your students think. |
Festive Filo Pie |
Serves: 8-10 |
Ingredients: |
- 15ml vegetable oil
- 150g onions, peeled and finely chopped
- 150g mushrooms, finely chopped
- 100g red pepper, deseeded and finely chopped
- 350g Quorn pieces
- 5g thyme
- 15g plain flour
- 150g sweet potato, peeled and diced
- 300ml vegetable bouillon
- 30ml cranberry sauce
- Freshly ground black pepper
- 200ml crème fraiche
- 15g parsley, finely chopped
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Topping |
- 6 sheets filo pastry
- 25g butter, melted
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Method |
- Heat the oil and gently fry the onion for 5 minutes until softened.
- Add the mushrooms and peppers and fry for a further 5 minutes.
- Add the Quorn pieces, thyme, flour, sweet potato, vegetable bouillon and cranberry sauce and bring to the boil.
- Reduce the heat and simmer for 20 minutes until the sweet potato is just tender.
- Season with black pepper and stir in the crème fraiche and parsley.
- Spoon into a shallow oven proof dish. Brush each sheet of filo pastry with melted butter, scrunch up and layer over the filling.
- Bake in a preheated oven at 200°C Gas Mark 6 for 20-25 minutes until the filo topping is crisp and golden (reduce the heat to 190°C for fan ovens).
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Quorn Xmas Slice |
Serves: 10-12 |
Ingredients: |
- 15ml vegetable oil
- 150g onions, peeled and finely chopped
- 5g garlic, peeled and finely chopped
- 350g Quorn mince
- 5ml ground ginger
- 5ml ground cumin
- 5ml ground coriander
- 75g dried apricots, finely chopped
- 1 red pepper, deseeded and chopped
- 1 green pepper, deseeded and chopped
- 550ml vegetable bouillon
- 30g tomato puree
- 15g fresh parsley, chopped
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Pastry |
- 2 x 320g ready rolled sheets of puff pastry (25cm x 35cm)
- Egg wash
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Method |
- Heat the oil and gently fry the onions for 5 minutes until softened.
- Add the garlic, Quorn mince and spices and cook for a few minutes stirring.
- Add the apricots, peppers, vegetable bouillon and tomato puree.
- Stir in the parsley and then allow to cool a little.
- Place each sheet of puff pastry onto a lightly greased baking sheet. Top half of each sheet with the Quorn mince mixture and cover with the remaining pastry. Crimp the pastry edges together and use any surplus pastry for decoration (make slashes in the pastry for a decorative effect).
- Bake each Xmas Slice in a preheated oven at 200°C/Gas Mark 6 or 190°C if using a fan oven for 20-25 minutes until the pastry is crisp and golden.
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Serve in slices with seasonal vegetables and gravy. |
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