Quorn Mince

I wanted to make a mince that would go well with mashed potatoes and lashings of gravy.  It was important for me to make it more brown and not red so I avoided using tinned tomatoes in case it was too bolognaisey.  I had to use my arsenal of herbs and spices to make it tasty.  You can make this mix into a Sheepless Pie by putting the mash on top and topping with cheese and sticking it in the oven until bubbly.

I got the idea of using Marmite in cooking from Fiona Beckett.  I remember borrowing her book a few years ago and recently borrowed this one.  Sadly, it didn't inspire me to cook anything new but it did remind me about the Marmite thing.  Beyond Baked Beans Budget Cookbook

Makes 4-5 portions

Ingredients:

2tbsp corn oil
1/2 large white Spanish onion, finely chopped
2 stalks of celery, destringed, finely chopped
3 cloves of garlic, finely chopped
3-4 thick slices of root ginger
1/2 pt hot water with 2tsp gravy granules
1 peeled carrot, finely chopped
2 peeled and deseeded tomatoes, finely chopped
1/2 pt hot water with 1/2 tsp Marmite
300g Quorn Mince
1 bay leaf

(season to your taste)
1tsp rosemary
1tsp salt
plenty of black pepper
1 level tsp kalonji seeds
2 tsp Maggi liquid seasoning

Method:

1. Heat a large saucepan/cooking vessel.  Put in the oil and fry the onions until soft and translucent.  Then add the celery, garlic and ginger.  Fry until celery is softening.

2. Put the kettle on and make the gravy.  Add this liquid to the pan and add carrots.

3. Add the tomatoes and the marmite mixture.

4. Add the Quorn mince and a bay leaf.

5. Cook for about 20mins.  Season with the herbs and spices to your taste.

Review:

I ate a portion from just tasting it to see if it was seasoned enough.  I've got some instant mash and Bisto to go with it for those lazy days.  I will report back after the brother test.  I was really pleased with how it looks though.  I refrained from adding Worcestershire sauce in order to keep it truly vegetarian.