Extra Easy Days Getting some flavour into Quorn

Discussion in 'Slimming World' started by charlottegrace1, 9 January 2010 Social URL.

  1. charlottegrace1

    charlottegrace1 Gold Member

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    I am doing a bolognese later this week using quorn mince, but while its ok, I would like to try and get a more meaty taste going through it so its more like a proper bolognaise. So...I was wondering if anyone has ever tried marinating the quorn in bovril or something before cooking it, or anything else to give it a bit more of a meaty umph!

    Suggestions please on a postcard to...
     
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  3. judimac

    judimac Mad old Bat with Attitude

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    I crumble 3 oxo cubes into it for 2 of us!
     
  4. Circes

    Circes Strutting her stuff

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    I usually add a splash of soy sauce, splash of worcestershire sauce (not for veggies), pinch of sweetener, crumbled stock cube and a sprinkling of schwatz italian garlic seasoning. Also works well with a basic tomato sauce.
     
  5. Devon Dolce

    Devon Dolce 1lb at a time!

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    Agree with the two fabulous ladies above - beef stock, Worcester sauce etc. xx
     
  6. Donnie46

    Donnie46 Slow but sure....

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    I usually crumble 2 red oxo cubes into some passata with mixed herbs and a chopped clove of garlic and then the whole lot goes into the bolognese when I make it.
     
  7. ladela

    ladela Member

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    Try making it the day before and sticking it in the fridge - it seems to absorb the flavour better if left. I made a chilli a few days ago on the morning and by the time we had it on the evening it tasted gorgeous (and I'm not really a big lover of quorn). Your idea with the Bovril sounds good - just leave it as long as possible.
     
  8. StripedDaisy

    StripedDaisy A sucker for a key change

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    I also add a couple of oxo's to turkey mince (much cheaper and less fatty) to make it meatier.
     
  9. StaceyUK

    StaceyUK Gold Member

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    Not for meatiness, but adding some olives, capers and sundried tomatoes (don't forget to syn the olives/sun dried tomatoes) really adds to a bolognese! And the few syns, in my opinion, are worth it!
     
  10. charlottegrace1

    charlottegrace1 Gold Member

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    Thank you ladies for your suggestions, I will start and experiment over the next few weeks. I think I am going to start with leaving it in the fridge with some bovril, and see what happens. I do normaly cook it with lots of herbs, bisto, worcester sauce etc, but it still seems to taste a bit "thin" so just looking to improve the taste and feel in the mouth. Will let you know how they turn out.
     
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