A Quorn Cookery Class

Last week I was invited to attend a Quorn cookery class in London.  Now I’m not a vegetarian but I have been told recently by doctor that I need to help cut down my high cholesterol levels caused by Familial Hypercholesterolemia – a condition meaning I’ve had high cholesterol from birth.
 
With Quorn products being made from Mycoprotein, which is a nutritionally healthy protein source that is meat free and naturally low in saturated fat and high in fibre; I thought I would give it another try to see if I could be bowled over.
 
I’ve cooked with it myself and wasn’t keen if I’m honest, however thought that learning to cook with it properly would be beneficial.
 
There were 11 bloggers present at the event, one being a very good friend of mine Laura – Tired Mummy of Two – it was clear from the off we were going to have a good laugh and enjoy ourselves!
 
After a few (or more drinkies) and some nibbles we were split into 2 groups to set about cooking.
 
To start with we started making our pudding – a Strawberry Meringue Roulade (well were weren’t about to eat Quorn for dessert were we?). 

If you follow us on IG you would have seen this picture –
Laura & I were in fits of giggles after the chef was describing
his ‘Stiffy’ – sorry wine and beer was consumed!
 

 It was rather a strange conversation to have but I actually found out tonight that you can  have food mixer repairs done – I had never even considered it but I guess it makes perfect sense for big kitchens where they have very expensive machinery. Funny the conversations you have sometimes, I blame the wine again – it was blamed a lot for my behaviour and the giggles!
 

 
This is me spreading the Meringue ready to bake, with the giggles and a shaky hand. (note the wine in the picture – hence I was incapable of keeping inside the paper line! – That’s my excuse and I’m sticking to it!)

Next we went onto make a Red Thai Quorn Curry.  Here we mainly watch the Chef prepare the ingredients and we then stirred/whipped them all together – the smell of the spices were amazing – there is something wonderful about the smell of a curry cooking.  There was one already cooking out as we arrived so that all the spices had infused.

After this we changed over groups and we went to make our own pasta.  This was great fun and something I have never tried before.  Of course it was made easy by the aid of a pasta machine to roll our pasta to the correct thickness and then to cut it perfectly for us.

Look what I made!

The pasta was to go with our Quorn Bolognese.

Of course next came the testing time – time to try our meals.

So was I bowled over?

I’m afraid not.  The meals did taste lovely however as a meat alternative for me they didn’t work.  If perhaps they were marketed as something different and not as an alternative to meat, then maybe I would try again.  I’m not being funny but if you don’t eat meat then why should the Quorn need to have the appearance of chicken or mince per say?

The Quorn mince was very soft in texture and quite mushy to eat, there wasn’t any firmness and it just mushed like baby food under the fork.

The Quorn chicken was similar too, rather watery to taste and also mushed when pressed with a fork.

Don’t get me wrong the meals were very tasty and full of flavour I just wasn’t bowled over by the product itself – I tried to be and went in with a very open mind.

If you would like to try the recipes then you can find them all below and you can download them too:

Fresh Tagliatelle with Quorn Bolognaise Recipe

Quorn Red Thai Chicken Curry Recipe

Strawberry Meringue Roulade Recipe

I would like thank Quorn and the Underground cookery school for a lovely evening and for lots of giggles too.

Disclaimer: I was invited to attend the cookery class and asked to write about my experience.  I was not compensated in any other way.
 

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2 thoughts on “A Quorn Cookery Class

  1. My children both prefer Quorn to beef in bolognese because they find the beef too rich & fatty. We are not vegetarians but do live the occasional Quorn swap, and the fact it us shaped & flavoured like meat makes the swapping much easier with no extra seasoning involved

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