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This recipe for LEMON QUORN, by , is from PONTHIR BAPTIST CHURCH & VILLAGE COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Tuesday, December 2, 2008


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

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
A Vegetarian version of Lemon Chicken




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