"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
1 clove Garlic 1 Lemon 2 Tablespoons Plain Flour 1 300g packet Quorn(chicken Style) pieces 3 Tsp Olive Oil Small Piece Root Ginger (or 1-2 Teaspoons of ground Ginger) 450ml Vegetable Stock 1 Teaspoon Sugar 1 Egg Yolk 2 Tablespoons chopped fresh Parsley (or 1 Tablespoon of fine dried Parsley) Salt & Black Pepper 1 Medium Sized Carrot
Peel and crush the Garlic. Grate the rind of the Lemon then squeeze the juice in a cup Mix together the the flour, Lemon rind and Garlic in a bowl. Toss the Quorn pieces until well coated. Cover and set aside for 20 Minutes Scrape and slice the Carrot. Lightly boil for 3 Minutes Heat the oil in a large pan and cook the Quorn pieces over a low heat for about 5 Minutes stir regularly. Grate the Ginger and stir into the pan with any remaining flour, the stock, the sugar and the drained Carrots. Bring to the boil and simmer for 10 minutes
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