Ingredients
1
QuornT 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 QuornT 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 QuornT 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 QuornT 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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