It's been a while and I hope you have had a fab Christmas and new year. One of my new year resolutions is to start creating new recipes for this blog because I have been overwhelmed by how often it gets pinned on pinterest and searched and visited still, every week, even when I am not updating it! You deserve better than that and so I will endeavour to make 2014 the year of new and exciting quorn based recipes (as well as posting some non-quorn veggie offerings).
I actually found this recipe on pinterest - the original version is here and was intended for use with chicken (and I can confirm it is AWESOME) with chicken. I realised it could quite easily be adapted for use with quorn pieces and accordingly decided to give it a go. It is a pretty simple throw-it-in-and-go slow cooker recipe (my favourite kind!) and also uses lots of store cupboard ingredients so you shouldn't have to buy too much to make this.
I have turned the measurements for this recipe into the English versions (ie not in cups) as this is what I use and you can see the cups version at the above link.
Anyway, here is what you need for my version:
1 bag quorn pieces (could use chicken or beef/steak strips or even sliced up fillets)
1 yellow pepper chopped
60g flour (I used self raising)
1/2 tsp (about 6/7 good turns of a grinder) black pepper
60ml soy sauce
2 tbsp rice wine vinegar
2 tbsp ketchup
1 tbsp soft brown sugar
1 garlic clove crushed
1/2 tsp fresh grated ginger (a piece about the size of the top knuckle of your thumb)
1/4 tsp red chilli flakes (I doubled this as we like it hot)
60g raw cashews (just a big handful really)
The method with quorn is easier than with chicken as there is absolutely no need to brown it. You DO want to coat it in the flour/pepper though as you want the flour to thicken the sauce slightly and make it go to a fudgey consistency - so:
1. Put the flour and pepper in a bowl and mix around to ensure evenly distributed. Chuck the quorn pieces into this (defrosted will work better than frozen as the moisture will pick up the coating better) and toss around to coat.
2. In a small bowl mix together the soy sauce, wine vinegar, ketchup, sugar. garlic, ginger and chilli flakes.
3. Put the quorn into the slow cooker with the chopped pepper and pour over the sauce, give it a good stir then add around 50ml of water (this replaces the juice that would naturally come out of the chicken and stops it drying out). This is what mine looked like ready to switch on.
4. Switch on to low and leave for 3-4 hours then add the cashews and leave for another half an hour.
And there you have it!
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| Served over egg fried rice |
I served mine with some egg fried rice and it was lovely. The quorn really sucks in the flavours and there was enough to portion up a few for the freezer too.
In new Propoints, this makes four portions and each portion is 4 points (as per the calculator on the ww website).
Enjoy!
