If you are a regular reader of my blog, you will know that I am a meat eater. What you might not know is that I used to be a vegetarian. I was not a very good vegetarian as I did not really eat fruit and vegetables. Today, I love my fruit and vegetables but I eat meat as I know it is the healthier food choice for me! However, a lot of people choose not to eat meat and they choose to eat products that are named ‘sausage’, ‘chicken’ and ‘mince’ etc. Personally I don’t get this but I also will not judge. Last year I was sent a recipe book from Fry’s who have made vegetarian ‘meat’ products since 1991. These proteins are vegan and I have tasted quite a few of them as my aunt and uncle keep a vegetarian household. They are tasty and play an important part of a healthy vegetarian diet. Other than my lack of understanding of using meat terms for a vegetarian product, I can also see no reason to note on each page of the recipe book that the recipe is meat free, vegan and suitable for vegans! I think one statement on the front would have sufficed. I chose to test the recipe for Laniéres de Poulet as Mark Naicker was the winner of the Fry’s Family Foods Curry Cook Off, and this was his winning recipe.
At the same time as I received the recipe book, I was sent some samples of quorn. Quorn is a soy free, meat free product with no added preservatives and is cooked from frozen. However, I think that the cooking times need to be extended by at least half. The ‘chicken fillets’ I used did not look appealing and have no body to them. They are bland and will take on the flavours of what you cook them in. This made using my peri peri sauce quite worthwhile. I must say that once cooked, the quorn looked like chicken. This recipe is really good and for meat eaters out there please feel free to try it using chicken. And for my vegetarian and vegan readers, I hope this recipe gives you something to add to your bookmarks of recipes to try.
- 312g quorn chicken fillets
- 4 sprigs mint
- 6 sprigs thyme
- 45g butter
- 15mls olive oil
- 1 onion, chopped
- salt and freshly ground black pepper to season
- 150g button mushrooms, quartered
- 125mls peri peri sauce
- Place the quorn onto some tin foil and add the mint, thyme and butter
- Seal the foil and cook on a hot barbecue for 10 minutes
- Heat the olive oil in a frying pan
- Sauté the onion until soft
- Season with salt
- Add the mushrooms and season and cook until the mushrooms take on some colour
- Add the peri peri sauce and cook for 3 minutes
- Remove the chicken from the foil and cut into strips
- Add to the pan and cook until heated through, approximately 6 minutes
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Disclosure: I was sent the recipe book to review and I was not required to write a blog post in exchange for the book. I was sent the quorn to try and I was not required to write a blog post on the product. The opinions and facts in this post are my own. This post is in line with my blogging policy.
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