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R2-d2 Treats
Serving Size: 2 servingsIngredients:
200 g Dried linguine pasta
25 g Breadcrumbs
175 g Minced Quorn
1 ts Soy sauce
1/2 ts Dijon mustard
1 Red onion; finely chopped
1 tb Plain flour
1 Egg; beaten
12 tb Olive oil
4 tb White wine
1 ts White wine vinegar
1 Vegetable stock cube
3 tb Double cream
85 g Cold butter; cubed
200 g Shelled garden peas
1 tb Fresh chives; chopped
85 g Mixed wild mushrooms - Paris
-brown; grey oyster and
; girolle
4 Cloves garlic; sliced
1 tb Tomato puree
1 ds Tabasco
4 tb Red wine
3 tb Chopped mixed fresh basil
-and parsley
Few sprigs fresh mint
Finely grated zest and juice
-of 1/2 lemon
Salt and pepper
1 Sprig fresh parsley and
-basil; to garnish
1 Cook the linguine according to the packet and drain. Place the
breadcrumbs in a large bowl. Add half the Quorn, soy sauce, mustard, 1/2
chopped red onion, flour and enough beaten egg to bind, mix and then shape
into burgers.
2 Heat 2 tbsp olive oil in a frying pan, add the burgers and cook for 3-4
minutes on each side, or until browned and cooked through.
3 Heat 2 tbsp olive oil in a frying pan. Use kitchen paper to dry half the
cooked linguine well, add to the pan, stir to coat in oil and flatten down
slightly into a flat layer.
4 Cook for a few minutes until golden brown on the bottom, then carefully
turn over and cook the other side.
5 Heat the white wine in a small pan with the white wine vinegar and 1/8
stock cube and boil to reduce slightly.
6 Stir in the double cream and simmer, whisk in the cubed butter then add
half the peas and warm through. Stir in chopped chives and season.
7 Slide the linguine rosti onto a plate, sit the burgers on top and drizzle
the pea butter sauce around the edge. Garnish with a sprig of fresh
parsley.
8 For the Mushroom Ragout: Heat 2 tbsp olive oil in a frying pan. Slice the
mushrooms and add to the pan with 1 clove garlic and the remaining onion.
9 Cook gently for a few minutes to soften, increase the heat and cook until
any liquid has reduced. Season.
10 Heat 2 tbsp olive oil in a pan, add the remaining Quorn and brown for
two minutes. Add the mushroom and onion mix, tomato puree, stock cube,
50ml/2fl oz boiling water, Tabasco and red wine.
11 Season and simmer for 10-12 minutes, stirring occasionally. Stir in the
chopped basil and parsley.
12 Put the remaining peas and garlic in a mini food processor with the mint
sprigs and blitz until finely chopped. Add 3 tbsp olive oil, lemon zest,
season and process until combined.
13 Place the remaining linguine in a pan, add 1 tbsp olive and toss. Pour
over most of the pea pesto and toss to coat. Drizzle over the lemon juice.
14 Serve the linguine in a shallow bowl, spoon on the mushroom ragout, top
with the remaining pesto and garnish with fresh basil leaves.