This is one of those recipes that organically happens when you give your imagination (and ingredients) free reign.
I’m running an austerity kitchen again this week (too many bills and a birthday assaulted me all at once!) and we essentially had a bag of Quorn mince for dinner. As regular readers will know, I’m a great fan of the stone soup approach to cooking, so decided to jazz things up a little. The ‘three continents’ in the title refers to the Asian, European and South American influences.
1 Tablespoon of rapeseed oil
500g Quorn ‘mince’
400g Tin of tomatoes
2.5 Tablespoons of Thai red curry paste
2 Tablespoons of tomato paste
40g of Dark (85% cocoa) Chocolate
1/2 cup of robust red wine
Salt & Pepper
1 Cup of frozen peas
Peel and chop the onions.
Heat the rapeseed oil over a medium heat.
Add the onions and saute for five minutes, until golden.
Add the Thai curry paste and continue to cook for another three minutes or so.
Add the mince and continue to cook, stirring, for another three minutes or so – until the mince is coated in the paste.
Add the mixed herbs – I threw in enough to fill the hollow of my cupped hand. Then I put in as much again. I don’t believe in a ‘pinch’ of herbs!
Mix the herbs through the mince.
Add the tomatoes.
Rinse out the tomato tin with water and add to the saucepan.
Add the salt and pepper.
Add the tomato puree.
Mix the whole lot together.
Put the lid on the saucepan, lower the heat, and allow the mince to simmer for 20 minutes.
(If you’re having this with rice now – at the end of the 20 minutes – is the time to put it on so everything will be ready together).
Remove the lid from the mince and add the chocolate, wine and frozen peas.
Allow to continue cooking over a low heat, for a further ten minutes.