We’re only flying through the cookbook. Okay, so we’ve done about 5 recipes now. I’ve decided to give the poultry section a go, using Quorn Chicken Style Pieces. I’ve been eating these for years – probably about 13 year now i think of it (eek!). Until quite recently they were just ‘Quorn Pieces’, until they realised they could market them as a low fat diety alternative to chicken. I don’t tend towards fake meat – I like vegetarian sausages that are sausage shaped but full of veggie flavours rather than fake sausage meat. I hate pretend deli-meat slices. In my annual trip to Burger King (generally in an airport) I like to get a Veggie Whopper. They’re my very occasional vice. But after an earlier experiment with Quorn Beef Style Pieces, they’ve been ditched too. The Chicken Style ones: yummers.
So the key thing so far, apart from the labour intensive Shepherd’s Pie, is that all the recipes have been pretty simple. I had everything in the cupboard/fridge that I needed for this except coriander. I’ve bought so many fresh coriander plants that I’ve not managed to keep alive past 2 days that I’ve given in and bought a tube of fresh chopped coriander to keep in the fridge. Okay, there’s some additives in there, but its Australian, they’re fierce healthy right?
This is definitely a repeat make. Dom seems to like gnawing on courgettes, and his little pincer grip was tested with rolling chickpeas. We didn’t get to evaluate its success fully – he threw up the whole thing about an hour later. It wasn’t my cooking, honest! (I was sick earlier that day, so we were sharing a delightful stomach bug It knocked him for six for 24 hours and he did some hardcore napping for the next few days while he recovered.)
Still, I can tell you leftover Moroccan ‘chicken’ makes a lovely lunch!