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Ingredients
15ml (1tbsp) oil
15g (½ oz) butter
1 garlic clove, crushed
4 shallots, chopped
150g (5oz) mushrooms, sliced
15ml (1tbsp) Dijon mustard
300g (10oz) Quorn®
150 ml (
¼ pt) hot chicken or
vegetable stock
150 ml (
¼ pt) dry white wine
225g (8oz) baby new potatoes,
halved
225g (8oz) baby carrots halved
100g (4oz) asparagus tips
100g (4oz) shelled, fresh or frozen
broad beans
45ml (3tbsp) double cream
30ml (2tbsp) mixed fresh parsley
and tarragon, chopped
crusty bread, to serve
Serves 4
Dish: 3 litre (6 pt) large casserole with lid
Place oil, butter, garlic, shallots and mushrooms into
casserole dish. Place on base of oven and cook on
HIGH MICROWAVE for 3 mins. Stir in Dijon mustard and
add Quorn®. Then stir in stock and wine. Add potatoes
and carrots. Cover casserole, place on base of oven and
cook on CONVECTION 160°C + WARM MICROWAVE
for 45 mins stirring halfway. Stir in asparagus, broad
beans and cream and cook on CONVECTION 160°C +
WARM MICROWAVE for a further 30 mins. Stir in herbs
and serve with crusty bread.
Quorn® Casserole
4
Vegetables and Vegetarian
Ingredients
450g (1lb) potatoes, halved
450g (1lb) leeks, sliced thinly
150g (5oz) blue cheese
225g (8oz) Greek yoghurt
75 ml (5tbsp) double cream
50g (2oz) brown breadcrumbs
salt and pepper
Serves 4
Dish: shallow ovenproof dish
Oven Accessory: no accessory then wire shelf
in lower position
Place potatoes in the dish with 3tbsp. water. Cover, place
on base of oven and par-boil on MEDIUM MICROWAVE
for 6 mins. Slice thinly. Place leeks in dish with sliced
potatoes and with 3tbsp. water. Cover, place on base of
oven and cook on MEDIUM MICROWAVE for 8 mins.
Crumble or finely chop the cheese into a bowl and
gradually blend in the yoghurt and the double cream.
Drain the vegetables and arrange in dish. Season and
pour over the blue cheese cream mixture. Sprinkle with
breadcrumbs. Place on wire shelf and cook on
CONVECTION 230°C + GRILL 3 + LOW MICROWAVE
for 10 mins. or until golden brown.
Leek & Potato Gratin
4
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