The Blue Anchor in Ruckinge (update 2015: it’s currently shut) does fantastic food and last week we went there for lunch to celebrate The Meat Eater’s 40th birthday with his parents. I’d been there before and know how big the portions are: more than enough for two people and some of the meals come on three plates (one for the main, one for the potatoes, and one for the vegetables). Because I had this knowledge, I opted for the jacket potato with cheese and coleslaw (which came with about a lb of cheese on it, along with a massive salad), while The Meat Eater chose their chilli cheese pie (which the owner assured him was superb). The Meat Eater said it certainly was superb, so I decided to recreate a vegetarian version using the Chilli Con Quorn recipe from the Quorn Kitchen Cookbook.
And here it is.
Quorn chilli cheese pie
1 ready made pastry case
300g Quorn Mince
1 tbsp vegetable oil
1 large onion, chopped
2 cloves garlic, finely chopped
1/2 tsp ground cumin
1 tsp chilli powder
2 bay leaves
400g tin chopped tomatoes
300ml vegetable stock
1 green pepper, de-seeded and chopped
400g tin red kidney beans, drained
2 tsp cornflour
1 tbsp water
- Heat the oil in a large saucepan. Fry the onion and garlic until soft and light golden brown. Add the Quorn Mince, spices and bay leaves, fry for 3 minutes.
- Add the tomatoes, vegetable stock and green pepper and bring to the boil. Reduce the heat and simmer for 10 minutes, stirring occasionally.
- Stir in the kidney beans and cook for 5 minutes.
- Mix the cornflour with the water to a smooth paste. Stir into the Quorn chilli to thicken. Cook gently for a further 5 minutes. Remove the bay leaves and discard.
Pour some of the chilli into the pastry case (there will be loads left over, so freeze it to use in the future on rice, jacket potatoes or make more pies out of it), top with grated cheese and put in the oven at 200C for about 15-20 minutes or until the cheese has browned.
I served it with purple sprouting broccoli that I never knew went green when cooked.