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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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Bangers and mash with onion gravy

This is a great recipe for a quick and simple dinner. Quite unusual with ketchup adding to the gravy making it sweet. The recipe below serves 2 with 10 points per serving using weightwatchers sausages. Vegetarian sausages can also be used.


BangersMash_n_lg



Ingredients





































  1 medium Onion(s), thickly sliced
4 individual Weight Watchers Premium Pork Sausages
  500 g Potato(es), Raw, peeled and diced
  5 tablespoons Skimmed Milk
1/2 teaspoons (level) Ground Nutmeg
1 tablespoons (level) Cornflour
150 ml Fresh Vegetable Stock
1 tablespoons Tomato Ketchup

Instructions



  • Preheat the oven to Gas Mark 6/200°C/ fan oven 180°C.

  • Toss the onion and sausages with cooking spray and seasoning and spread out on a baking tray. Roast in the oven for 10 minutes, then turn the sausages over and stir the onions around. Return to the oven for 5 minutes, then remove the roasted onions to a plate and cook the sausages for 5 more minutes.

  • As soon as the sausages and onions go in the oven, add the potatoes to a large pan of boiling water. Cook for about 15 minutes or until tender, then drain.

  • Heat the milk in the pan, add the drained potatoes and mash together. Add nutmeg and seasoning to taste.

  • While the potatoes are cooking, blend the cornflour with a little of the stock in a non stick saucepan, to make a paste. Mix in the remaining stock and ketchup and simmer for 5 minutes, then add the roasted onions and simmer for a further 2 minutes. Pour the onion gravy over the bangers and mash to serve.

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