Recipes
Tandoori Fillets & Vegetable Pilau
Oven baked torn Quorn Fillets marinated in tandoori spices & yogurt. Served with colourful vegetable pilau rice, flavoured with golden turmeric. Topped with a cucumber & yogurt raita.
Ingredients
- 10 Quorn Fillets, defrosted
MARINADE
- 400ml natural yogurt
- 1 tbsp lemon juice
- 5 tbsp Tandoori spice mix
- 2 garlic cloves
CUCUMBER RAITA
- 200ml natural yogurt
- 2 tbsp mint sauce
- ½ cucumber, peeled, de-seeded and finely diced
VEGETABLE PILAU
- 1 tbsp vegetable oil
- 1 tsp turmeric
- 300g basmati rice
- 2 tsp mild curry powder
- 1 ltr vegetable stock
- 100g frozen peas
- 300g carrots, cut into 1cm dice
Method
- Tear each Quorn Fillet into 4 rough pieces.
- Mix together the marinade ingredients and then stir in the torn fillets, mix to coat well and refrigerate for 30 minutes.
- Preheat the oven to 200°C / Gas Mark 6.
- Make the cucumber raita by combining the ingredients in a small bowl. Refrigerate until required.
- Heat the vegetable oil in a large pan. Stir in the turmeric and curry powder and cook for 2 minutes, add the rice and stir well to coat in the spices. Add the hot stock, peas and carrots. Bring to the boil, then cover and reduce the heat. Simmer very gently for 12 - 14 minutes until the rice and carrots are soft and the stock has been absorbed.
- Spoon the Quorn Fillets on to a greased baking sheet and bake in the oven for 14 minutes or until core temperature has been reached.
- To serve, divide the rice between the plates, top with the tandoori fillets and drizzle with the cucumber raita.
Tip - this recipe can also be made using Quorn Pieces, without the need to defrost.