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To Quorn or not to Quorn…


Well, so far in our experimental voyage into Quorn territory we have made a few discoveries. Firstly we’ve found that Quorn make really good fake chicken and fake hamburger (mince). The jury is out on their pork products as the bacon was not really a full “fail” but damned close. We haven’t tried their ersatz sausages yet. The sausages might be great thus increasing their score on the fake pork front.

Delicious and nutritious tasks just like chicken…

For the record we’ve enjoyed everything that was chicken or mince related. We had the coujons the other night and they were a run-a-way success.

Although we got robbed of one coujon. Our packet only had seven. I can only assume that someone on the assembly line got hungry. We tried the chilli again last night and it too was just as tasty and satisfying as the last time we cooked it.

Tonight we are trying the chicken style and leek pies with rice and vegetables.

So far so healthy.

We’ve got two more Quorn products in the freezer patiently waiting for their culinary debut. Hamburger patties and “pork style” sausages. Those will be eaten later in the week and I’ll report on whether or not they passed the taste test.

In terms of cooking I know that the kitchen doesn’t smell of grease and when I do the washing up — by hand of course, we must be the only house in Suffolk that doesn’t have a dishwasher — there is no greasy residue left in the wash bowl. Another by-product of our new diet is the absence of that, “I’m so full I can’t move,” feeling. You know the one, where you have to let your meal settle before you can even think of moving around.

And apart from the beans in the chilli having their usual effect, indigestion has vanished from the Smith household. In the stakes of cutting down our meat consumption and increasing our vegetable intake we are definitely winning. But just the sight of the word stake, makes my mouth water for a medium rare steak.

Quorn Road

Quorn Road (Photo credit: Mykal Shaw)

As we continue our trial and error attempts at eating healthily via the Quorn route I’ll continue to pass on any new recipes and products that we try and like or don’t like.

Whether Quorn turns out to be our main non-meat product is open for debate. I had at least one suggestion by a reader about trying some of Linda McCartney‘s non-meat products. So far I have resisted the urge to try the late Linda’s fare. I do have my reasons.

I have noticed over time that whenever a product has a celebrity’s name on its packaging, the price rises accordingly. That’s not to say that the McCartney products aren’t worth it, but I know that most of their “vegetarian” substitutes for meat are made up of glutens and other cereal products. Not to mention good old soybean.

To be honest if I wanted to eat soybean, I’d just cook everything with tofu in it. At the risk of sounding facetious, I’m not changing my diet because I cannot bear the thought of “poor innocent animals” dying so I can eat. In my opinion that’s what animals are here for (some of them anyway) and I like meat, damn it.

But for health reasons I’m forced to change my dietary habits of a lifetime. Anything that at least tastes like meat and looks like meat is going to come up trumps in my search for a sinewy substitute. But I don’t want to chow down on a plate full of glutens and cereal and soybean. Not unless I have to.

Besides I am not cutting out meat entirely. I still plan on having the odd rump steak sans fat, of course. I want my arteries to stay as open as possible but I don’t want to eat like a monk to get them that way. I’ve given up some of my favourite things, sour cream being at the top of the list.

Luckily I have always liked most vegetables, with the exception of eggplant or aubergine if you have a university degree, so increasing my consumption will not be too difficult. Just as cutting down on the richer deserts will not pose too much of a problem. I do have a sweet tooth, but not a “sickly sweet” one.

I’d love to go on about my inner thoughts on Quorn and whether or not it’s the answer to my culinary quest for heart healthy repasts, but I’ve got Quorn pies in the oven and must keep an eye on them.

Bon Appetit!

Chicken Style and Leek Pies….Yum!

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Categorised in: Food, Health, Recipes

7 Responses »

  1. To Quorn, or not to Quorn: that is the question:
    Whether ’tis nobler in the mind to suffer
    The slings and arrows of fake meat,
    Or to take arms against a sea of health troubles,
    And by opposing end them? To dine: to sup;
    No more; and by sup to say we end
    The heart-ache and the thousand natural shocks
    That meat is heir to, ’tis a meat substitute
    Devoutly to be nosh’d. To dine, to sup;
    To sup: perchance to feast: ay, there’s the rub;
    For in that supper of Quorn what feasts may come
    When we have shuffled off this meaty coil.

    (With apologies to William Shakespeare)

    Like

    • Bravo! Exactly what I was thinking of when I did the title! I just didn’t have the patience (or original verse to hand, sorry Hamlet) But Sire, I feel that thou hast truly excelled far beyond my humble talents in the realms of Shakespearean prose. In other words, I wish I’d written it! Cheers mate, it made me LOL! :-D

      Like

  2. I quorned you not to eat it! :P

    Like

  3. You are a better man than I, Mike. I just have to have the real thing. How is Quorn pronounced?

    Like

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  1. Quorn-tastic and not so Quorn-tastic | MikesFilmTalk

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