Ingredients
1
Quorn™ Roast
1/2
packet herb and apple, or parsley, lemon & thyme, stuffing mix
a little plain
white flour for rolling
2 large orange
fleshed sweet potatoes
olive oil
to brush
4tsp redcurrant
sauce
sprigs of
mint or parsley to garnish
Method
Cook
the Quorn™ Roast
as directed on the packet.
Make up the stuffing as directed on the packet (it needs to be fairly stiff).
Allow it to cool, then roll out to 1cm/1/2 inch thick on a lightly floured
surface. Use a plain 6cm/21/4 inch pastry cutter to cut out 4 circles. Place
on a greased baking sheet and brush each stuffing circle with olive oil.
Peel the sweet potatoes, cut into 8 circles each 1cm/1/2 inch thick. The trimmings
can be used for soup, or cooked and mashed with ordinary potatoes) Use the same
pastry cutter to cut a circle from each. Place on a greased baking sheet and
brush each with olive oil.
Bake the stuffing and the sweet potato circles in the oven with the Quorn™ Roast
for the last 20 minutes of the cooking time, turning once.
The stuffing should be starting to crisp a little at the edges and the sweet
potato should be tender.
Remove from the oven and cut the ends off the Quorn™ Roast and discard. Cut the
Roast into 8 even circles.
Stack the circles: Roast, sweet potato, stuffing, sweet potato again and top
with another slice of Roast. Place a teaspoon of redcurrant sauce on the top
of each and decorate with a sprig of mint or parsley.
Serve with roasted root vegetables or a warm spinach salad.
© Marlow
Foods Ltd 2000
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