This recipe has been updated since the original version, which has now been removed. The only difference is the time the fillets stay in the marinade, as overnight was too long. To be honest, I liked the result – I like intense flavours – but I want to retain some of the original flavour, ideally. The overnight version is very nice fried until the outside is just crisp, sliced very thinly on the diagonal, and tucked into a bowl of noodles, or into a soft, fluffy, omelette before folding it.
As these are available frozen, it’s necessary to hot-marinate them, so that, once heated through, they can be cooled and refrozen. If you get them from the chilled section, use the same process.
1 pack Quorn Fillets
1 red medium** chilli, halved, deseeded and finely sliced
**In terms of both heat and size
2cm piece of ginger, thinly sliced and cut into fine matchsticks
(I have jars of both, pickled in cider vinegar, so I’ll add a splash of the vinegar from the jars, too.)
6 tbsp rich soy sauce (or dark soy sauce)
1 tbsp mirin – In this instance I’m out of mirin (sweet rice wine for cooking), so I’m substituting a teaspoon of vodka (Russian Standard is what I’ve got, and which is quite highly flavoured), and there’s already honey in the mix.
1 tablespoon of fish sauce
1 teaspoon Dashi powder
1 tablespoon honey
2 teaspoons sesame oil
¼ teaspoon celery salt
¼ teaspoon garlic granules
1 tablespoon Mugi Miso
Whisk until the miso is well mixed, and make up to required volume with normal soy sauce. You need enough to just cover the fillets.
Mix the marinade in a pan wide enough to take the fillets in one layer, add the Quorn fillets, and bring gently to the boil. Turn off the heat, cover, and allow to sit for 5 minutes to heat through. Then remove fillets to a similarly-sized dish, pour over the hot marinade, cover with clingfilm and allow to cool.
Once cooled, remove from the marinade,** set a wire rack over a tray, and put the fillets on the rack to drain, brushing off any solids from the marinade. When drained, blot with kitchen towel, lightly oil a small baking sheet, lay out the fillets so they don’t touch each other, and freeze. Once solid, bag quickly, seal, and label. Put back in the freezer until needed.
**For a deeper flavour give them another hour, but be aware that the fillets absorb the marinade like blotting paper
To use, simply fry gently in a little oil, drain on kitchen towel, and serve. I like them sliced very thinly on the diagonal, in the manner of smoked salmon.
It’s been my experience is that, like tofu**, Quorn has taken up extrinsic flavours reluctantly in the past, hence the original overnight in the fridge suggestion, which turned out to be too long. The fillets are still eatable, and deeply savoury when fried, but any flavour they had is swamped as the marinade penetration is almost total
**I’ve marinated tofu for days, only to find that the flavour has penetrated no more than a millimetre or two. After that I sliced it very thinly before marinating, making a very acceptable bacon substitute. It tasted nothing like bacon, of course, but it was deeply savoury and a similar texture when fried, great for a veggie version of a bacon buttie!
Note: Even slices are easier to achieve if the tofu is lightly frozen first. In fact I always freeze tofu for a week or so before doing anything with it, as it improves the texture.
Return the drained marinade to the dish, pour into a suitable plastic bag and freeze for future use. It should be fine for at least one, possibly two more batches of fillets, topped up with soy sauce as needed (50-50 rich and normal).