Yield: 2 servings
|200 grams||Dried linguine pasta|
|175 grams||Minced Quorn|
|1 teaspoon||Soy sauce|
|½ teaspoon||Dijon mustard|
|1||Red onion; finely chopped|
|1 tablespoon||Plain flour|
|12 tablespoons||Olive oil|
|4 tablespoons||White wine|
|1 teaspoon||White wine vinegar|
|1||Vegetable stock cube|
|3 tablespoons||Double cream|
|85 grams||Cold butter; cubed|
|200 grams||Shelled garden peas|
|1 tablespoon||Fresh chives; chopped|
|85 grams||Mixed wild mushrooms - Paris brown; grey oyster and|
|4||Cloves garlic; sliced|
|1 tablespoon||Tomato puree|
|4 tablespoons||Red wine|
|3 tablespoons||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, ½ 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 ⅛ 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.
Converted by MC_Buster.
NOTES : Chef: Nick Nairn
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0l.