Quorn fillet with vegetable piccalilli

Quorn fillet with vegetable piccalilli
Quorn fillet with vegetable piccalilli 5 1 Stefano Moraschini


06951 QUORN FILLETS with PICCALILLI VEGETABLES INGREDIENTS for 4 PERSONS 4 fillets of Quorn (vegetable mixture), 3 tablespoons of oil d? 2 tablespoons peanuts, chopped basil, salt and pepper.

For piccalilli: 750 g of vegetables (cauliflower, green beans, carrots, Zucchini, onions, peppers), 125 g of salt, a teaspoon of turmeric, 1/2 teaspoon mustard powder or beans, one teaspoon of powdered ginger, 45 g of caster sugar, vinegar 50 cl d? alcool, 12 g of corn starch.

Prepare your piccalilli: Peel the onions, cut the cauliflower into small bunches and the beans into sticks.

Cut carrots, Zucchini and bell pepper into small pieces.

Sprinkle it with coarse salt, let dispersed their water and drain.

In a saucepan, mix the turmeric, mustard, ginger and sugar, then stir, little by little, the vinegar.

Add vegetables, bring to a boil and let simmer for 10 minutes, soft focus.

Remove the vegetables with a spoon and pour into glass jars, previously rinsed with boiling water.

Dissolve the cornflour in two tablespoons of cooking sauce, add any remaining cooking sauce, bring to a boil and let it thicken, over medium heat.

Pour the sauce in glass jars, cover them well, let them cool and keep in the refrigerator for an hour.

Do heat the Quorn in oil, 5 minutes per side, add salt and pepper and pour on the plates; Sprinkle with Basil and serve with the sauce.

Quorn fillet with vegetable piccalilli


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