Mojito Lime Quorn

This was a bit more experimental than some stuff I've done, but still on the simple side, because it used a ready-mixed Mojito Lime marinade, a ready-prepared salad, and ready-to-bake seasoned potato slices.

The marinade mix came from the Schwartz 'Grill Mates' line, but I chose not to follow the instructions completely (a) because this was Quorn, not meat, (b) because we didn't have all of the ingredients as listed and (c) because I'm like that, so there.

Note that these details are for the preparation of the Quorn fillets only, any accompaniment would be dealt with separately, according the the instructions on its own packaging.

Ingredients:

• 1 sachet Schwartz Grill Mates Mojito Lime Marinade Mix
• 50ml Oil (I used olive oil rather than plain cooking oil)
• 50ml White Rum 
• 2 tbs Balsamic Vinegar (original recipe specifies white wine vinegar)
• 2 Quorn Fillets

Preparation Time: about 30 minutes, including 15 minutes marinating time

Tools Required:

• Wide, shallow bowl
• Frying Pan
• Spoon (for mixing and basting)

The Process:
Pour the oil, rum and vinegar into your shallow bowl, then add the contents of the marinade mix sachet and stir thoroughly. Add Quorn fillets to the bowl, ensuring all surfaces are covered, spooning the mixture over the fillets where necessary, then leave for at least 15 minutes to marinate. I started with frozen fillets (all I could get my hands on at the time), and the marinating time allowed them to thaw slightly before being cooked, thus reducing their cooking time slightly.

Set the hob to a medium heat, then transfer the fillets into a frying pan. Fry for about 5 minutes a side, generously spooning over more of the remaining marinade after turning. The oil in the marinade is sufficient, so no more need be added to the pan.

The seasoned potato slices I mentioned at the start were baked according to the instructions on the packaging, and were put into the oven at the beginning of the process... the salad, obviously, didn't need cooking.

The Results:
The instructions for the marinade suggest discarding all but two tablespoons of the marinade, which is used for basting halfway through the cooking time. This strikes me as rather wasteful... then again, frying the Quorn fillets made it far easier to pour on additional marinade during the cooking process, so I was probably a bit trigger-happy with it. What can I say, I like a good, thick coating on meat, so I figured it'd be especially important on Quorn, which has very little discernible flavour of its own.

The results would be very different on any kind of meat or seafood, with much of the eventual flavour coming from the meat, regardless of how long it's marinated. With Quorn you get a sweet, sharp coating that isn't quite 'mojito' because the rum doesn't come through very well - either it doesn't mix in well or it was just burnt off in the frying pan. It's possible that balsamic vinegar has too strong a flavour in its own right for this recipe, but it certainly did the finished product no harm.

It turned out very well for such a simple process, and I'm very likely to try this again using Quorn nuggets, or possibly using the alternative recipe, for 'Honey Lime Marinade', which switches the vinegar for lime juice and the rum for honey. At the very least, the next time I try this mix, I'll try leaving the Quorn to marinate overnight, so it absorbs more of the flavour. Quorn, being rather more porous than most meat, will most likely end up completely saturated... which shouldn't be a bad thing...

Quick Pie Roundup

A selection of boxed pies under special offer turned up at my local Morrisons a couple of weeks back (yes, it's taken me that long to write about them - they were eaten very quickly). The range is called 'Pie in the Sky' and, while the packaging is all bright colours and fun cartoons, it doesn't list a website or even a Facebook page... pretty strange for a new product which is otherwise unique and stylish. In fact, the packaging doesn't even go into any great detail about the makers, Kerry Foods Ltd. Still, that's just a weird choice about advertising rather than anything important about the product, and it just means I can't add a link to them for convenience.

I picked up three different pies from a selection of four or five on the shelves and tried them out over the course of a week, either on their own as a quick snack lunch, or with a selection of veg for dinner.

Cluck & Sizzle
Contained within a box sporting a cute cartoon of a pig and a chicken, this is - no surprises - a chicken and bacon pie. It claims smoked bacon on the packaging, and the meat is in a white wine sauce. The pastry is nice and light, not overly stodgy or dry, but the filling is a bit of a mixed bag. It quickly becomes clear that the white wine sauce is probably the largest component in the pie, and the filling is very liquid. There are a fair few chicken pieces of a reasonable size, but the bacon comes in tiny shavings, none larger than a grain of rice, and it's not exactly plentiful. What little is there tastes good but is pretty much overwhelmed by the white wine sauce, so I honestly couldn't tell whether it tasted like smoked bacon or not. The chicken comes out better - it has good flavour in and of itself (unusual enough for chicken, let alone in a sauce, in a pie) and the sauce complements it well. The sauce has a good, rich flavour to it, but it's far too runny for this kind of pie, especially when there's so little meat in there.

Overall, it's very much a case of 'could do better', particularly where the shameful dearth of bacon is concerned. I'd expected good, hearty chunks of bacon (most likely with large amounts of fat, but beggars can't be choosers) rather than the crumbs floating in a sea of white wine sauce. More meat overall would have been a better complement to the quality of the sauce.

Moo Achoo
Long-term readers of this humble blog will no doubt be aware of my scepticism toward anything claiming to be spicy, and that seems to extend to 'peppered steak'. More often than not, any seasoning would get overwhelmed by the sauce but, thankfully, not so here. The contents of this pie are described as 'tender braised beef with cracked black pepper and onion in a rich sauce', and it hits the mark perfectly. The chunks of beef are nice and large (with no discernible fatty bits in the pie I tried), but pepper is very nearly the dominant flavour (albeit far from sneeze-inducing). The onion is softened to the point where it's almost undetectable, other than in the subtle bite it ads to the flavour of each mouthful. The sauce is definitely rich - not to mention much thicker than the white wine sauce in 'Cluck & Sizzle' - but it's essentially just a garden variety gravy. Also, perhaps because the makers didn't think there was enough pepper in the sauce, there's a sprinkling on the pie crust as well.

This was my favourite of the three pies, largely because the plentiful chunks of beef were so well complemented by the thick oniony, superbly peppery sauce. It's very warming and very filling.

Hot Cow
This pie - billed as 'hot chilli seasoned minced beef with kidney beans in a spicy tomato sauce' - I'm in two minds about. One the one hand, it seemed to be literally filled to the brim, and that is quite rare for packaged pies these days. The filling appears to be proportionally more minced beef than anything else, and it's very well seasoned, so as to be hot without being eyewatering. On the other hand, it's not very successful as 'chilli' because the bean content is extremely low, and the tomato sauce would be pretty bland were it not for the seasoned meat.

It's certainly filling, and as a component of a larger dinner it's excellent. It's just the right level of spiciness to go well with whatever you'd normally serve with a beef pie, but will go equally well with more heavily seasoned accompaniments.

More-ish Mushroom & Rice (BBC GoodFood 'One Pot' Recipe)

One of the things my girlfriend and I are trying to do as much as possible at the weekends is properly cooking our meals rather than relying on takeaways, restaurants and ready meals. The trick is that I'm a carnivore and she's vegetarian, so it has to be something that can have meat thrown in at the end, or something with enough flavour that I can live without meat. To make things easier, we both have a selection of recipe books - some veggie, some not - so there are plenty of existing recipes we can try before getting all experimental.

This recipe comes from BBC/GoodFood's '101 More One-Pot Dishes', which is why I'm linking to that rather than doing my usual list of ingredients, then all the details of how it was made. Instead, I'll just deal with a few brief bits, then end on a nice, large photo.

Making this from scratch was probably the first time I've had any significant exposure to the concept of using fresh herbs rather than dried and, while I could certainly taste the difference, the fact that fresh herbs start wilting within a couple of days of purchase means I'm unlikely to start buying them regularly. I did have a small herb basket hanging outside my kitchen window, but haven't replanted since the first crop died, unharvested, and it's now overgrown with weeds. It's also worth noting that I'm not a fan of tinned tomatoes of any kind, so it was pretty strange - I won't glorify my neuroses by using a word like 'daring' - for me to try this recipe.

The end result is very sticky rice which has absorbed plenty of flavour from the veg while leaving the peppers, onion and mushrooms with enough texture that you don't feel like you're eating a very thick rice-based soup. I'm not sure that the specified amount of rosemary is quite enough unless you get creative with other spices, but it certainly adds something to the few mouthfuls it turns up in, and the parsley garnish brings a welcome crispness. It's also surprisingly sweet - or possibly not surprising considering it contains fried onions, peppers and tomato - so that should be kept in mind if adding anything to the mix, particularly with meat.

It's a ridiculously simple recipe - the most complicated part is seeding and slicing the peppers - takes less than an hour (particularly when made by two pairs of hands), and creates about four portions worth, so any spare can be refrigerated for another time. It's also very adaptable - you can start with multi-coloured peppers, add other herbs and spices, some meat or, as we tried for lunch the next day, stir-fry it with some egg for a bit of extra protein.