Here is what I served on Saturday night with a great bottle of red (Lust Colides by Some Young Punks) and tortilla (this one unfortunately shop bought)
It's a very hearty vegetarian salad but a delicious combination for a windy cold February evening.
Glazed Quorn rashers salad with carmelised shallots and sun-dried tomatoes
Serves 2 as a side dish
Ingredients:
50g mixed salad leaves - spinach, watercress and rocket
a pack of Quorn bacon style rashers halved
2 medium banana shallots peeled and thinly sliced
handful of black olives halved
handful of baby plum tomatoes halved
a few sun-dried tomatoes rubbed gently in a paper towel to removed excessive oil then cut in thin strips
1 tsp of sugar
1 tbsp oil
1 tbsp chopped parsley
Glaze:
3 tbsp olive oil
1 tsp red wine vinegar
2 tbsp balsamic glaze
salt and pepper
Let's do it:
In a frying pan heat the spoon of oil and add shallots fry gently for 5-8 minutes until soft but do not let them brown. Sprinkle salt and sugar and gently cook for another 15 minutes until starting to carmelise then add sun-dried tomatoes.
In the meantime arrange the leaves in a salad bowl, scatter olives and plum tomatoes halves over the leaves. Prepare the glaze mixing all above ingredients.
Heat a little oil in a grill pan and fry rushers but do not let them become too brown or burnt, glaze using a brush and turn to the other side. Glaze on the other side and turn again.
Arrange rushers in the salad bowl and scatter on the top carmelised onions with sun-dried tomatoes. Sprinkle parsley and the rest or some more of the glaze. Serve immediately with bread, Spanish tortilla or on its own as a modest but hearty supper.
It's a very hearty vegetarian salad but a delicious combination for a windy cold February evening.
Glazed Quorn rashers salad with carmelised shallots and sun-dried tomatoes
Serves 2 as a side dish
Ingredients:
50g mixed salad leaves - spinach, watercress and rocket
a pack of Quorn bacon style rashers halved
2 medium banana shallots peeled and thinly sliced
handful of black olives halved
handful of baby plum tomatoes halved
a few sun-dried tomatoes rubbed gently in a paper towel to removed excessive oil then cut in thin strips
1 tsp of sugar
1 tbsp oil
1 tbsp chopped parsley
Glaze:
3 tbsp olive oil
1 tsp red wine vinegar
2 tbsp balsamic glaze
salt and pepper
Let's do it:
In a frying pan heat the spoon of oil and add shallots fry gently for 5-8 minutes until soft but do not let them brown. Sprinkle salt and sugar and gently cook for another 15 minutes until starting to carmelise then add sun-dried tomatoes.
In the meantime arrange the leaves in a salad bowl, scatter olives and plum tomatoes halves over the leaves. Prepare the glaze mixing all above ingredients.
Heat a little oil in a grill pan and fry rushers but do not let them become too brown or burnt, glaze using a brush and turn to the other side. Glaze on the other side and turn again.
Arrange rushers in the salad bowl and scatter on the top carmelised onions with sun-dried tomatoes. Sprinkle parsley and the rest or some more of the glaze. Serve immediately with bread, Spanish tortilla or on its own as a modest but hearty supper.
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