Roast Quorn Stacks Recipes

QUORN ROAST WITH VEGETARIAN STUFFING

Steps:

• Remove Quorn Roast from packaging and slice in half, lay the stuffing on one half and place the other half of the roast back on top.
• Roll tightly in cling film and chill for at least 30 minutes.
• Roast in a preheated oven at 180C covered with foil for 30 minutes, uncover and cook for a further 15 minutes.
• Slice & serve with gravy.
• Meanwhile, cut the cabbage into quarters, keeping the root intact.
• In a deep frying pan over a medium high heat, fry the cut edges of the cabbage in 1 tbsp of vegetable oil until well coloured on both sides.
• Add the butter, and vegetable stock, reduce to a simmer.
• Cover with a lid or foil and allow to braise until you can pierce the root with a knife and feel no resistance. Glaze with reduced cooking liquid and serve.
• Once peeled, chop the carrots and parsnips into batons roughly the same size and shape.
• Bring a pan of salted water to the boil and drop the carrot and parsnips in until just beginning to soften, remove and drain.
• Place on a baking tray in a preheated oven at 180 C for 20 minutes, then drizzle with honey. Return to the oven for 5 minutes, then remove and serve.
• Peel and chop the potatoes into even size chunks.
• Par boil in salted water until there is a little resistance when poked with a knife. Drain and shake in a colander to rough up the edges. aAlow to steam dry for 10- 15 minutes.
• Pre heat a deep tray with vegetable oil for 10-15 minutes at 200 C.
• Place the potatoes in the preheated tray with the oil and return to the oven.
• Roast for 35-40 minutes, turning every 10-15 minutes to ensure even colouration (and crispness) on all sides.
• Remove from the oven, drain any excess oil and serve.
• Steam over a pan of boiling water for 4-5 minutes, until just a slight bite remains.
• Remove from the steamer, and serve.