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Quorn Beef Roast with Roast New Potatoes and Tomato and Fennel Tapenade

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This is a delicious meal that is both low fat and can be made in no more than the time it takes to cook the quorn roast from the freezer.

Ingredients

  • 1 Quorn Beef Roast

  • 200g New Potatoes

  • 3 Coarsely Chopped Medium Tomatoes

  • 1 Bulb Fennel

  • 2 Cloves Garlic

  • 1 Large Lobe Ginger

  • 150g Low Fat Chopped Feta

  • 150g Low Fat Chopped Halloumi

  • 10g Butter

  • 1 Medium Gren or Red Chilli

  • Fresh Coriander

  • 200ml Vegetable Stock

  • 1 tsp Turmeric


Instructions

First set the Quorn Roast to cook in the oven in accordance with the instructions. Once this is in progress chop the potatoes into equal size pieces about the size of a squash ball and set aside.

Next finely chop the Garlic, Ginger and Chilli and gently fry in the Butter until golden. Add the green ends of the Fennel and about a quarter of the white bulb coarsely chopped. Allow to fry in the butter for a few minutes until the Fennel is soft then add the Vegtable Stock and simmer until the Fennel is nearly soft.

Remove the mixture from the pan, puree in a food processor and set aside.

Next, boil some salted water for the potatoes, add the Turmeric and boil until just softening, (approx 5-10 mins). Drain the potatoes and mix in a little of the pureed tapenade through them. With 20 minutes remaining place the potatoes in the oven beside the Quorn Roast.

Place a small amount of the tapenade from the food processor in a pan and add the tomatoes. Turn up the heat and allow the the pan to sizzle for a minute then add the Halloumi whilst turning down the heat. Once the pan has cooled add the Feta, most of the Coriander and the remainder of the tapenade from the food processor. Season to taste and serve with the Quorn Roast and the Crisped Potatoes. Garnish with the remaining Coriander.
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Spinach pork pies

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A vegetarian version of this can be made with quorn pieces instead of pork mince. Take care to spray each of the filo pastry layers with olive oil to stop them getting too crispy.

Ingredients

 

  2 sheet(s) (large) Filo Pastry, each 50 x 24cm
  4 spray(s) Calorie controlled cooking spray
  200 g Extra Lean Pork Mince (5% fat), raw
  15 g Pine nuts
  75 g Spinach, baby leaves
  1/2 teaspoons (level) Dijon Mustard
  1/2 medium Lemon, zest of
  75 g Low Fat Soft Cheese
  60 g Light Feta Cheese, crumbled
  1 pinch Salt, and black pepper, freshly ground

Instructions

    • Preheat the oven to Gas Mark 5/190°C/fan oven 170°C. Stack the sheets of filo pastry and put on a clean board. Cut the stack in half to make four pieces. Stack all four pieces and cut into quarters. You should have four smaller stacks of four pieces of filo.
    • Spray a four-hole Yorkshire pudding tin with the cooking spray. Line each hole with one piece of filo pastry. Spray the pastry and arrange another piece of filo in each hole, offsetting the corners. Repeat with the remaining filo pieces. Each hole in the tin should be lined with four piece of filo. Spray once more and scrunch up the sides slightly. Bake in the oven for 10-12 minutes until golden brown. Leave to cool.
    • Meanwhile, heat a non stick frying pan to a medium-high heat and spray with the cooking spray. Fry the pork mince for 3-4 minutes, breaking up the mince with a wooden spoon, until browned and cooked. Add the pine nut kernels and cook for 1 minute until lightly toasted. Stir in the spinach and cook for 1-2 minutes until wilted. Season generously and transfer to a bowl.
    • Stir the mustard, lemon zest, soft cheese and Greek style cheese into the pork mixture until combined. Check the seasoning, reheat and then divide equally between the pastry cases to serve.

 

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