Serves 4 Preparation time: 10 minutes Cooking time: 20-25 minutes Ingredients 4 Grassington’s Gardein Turkey Style Fillets 3 tsp olive oil 50g onion, finely chopped 4 cardamom pods, slightly split 5 oranges, juice of all and grated zest of one 50g breadcrumbs from wholegrain bread 50g unsalted cashew nuts, roughly chopped 12 sprigs dill (4 reserved for garnish) 2 tsp brown sugar 2 tsp pomegranate molasses or teaspoon of balsamic vinegar To serve 800g peeled and sliced, carrot, turnip, parsnip etc 75-100ml light vegetable stock or soya cream (or a mixture)
Method Pre-heat oven to Gas 5/180C 1. Line a roasting tin with foil, bake fillets for 16 minutes. 2. Heat 2 tsp oil in frying pan, sauté onion until soft. Add cardamom pods, orange zest and juice, leaving back 4-5 tbsp of juice. 3. Add the fillets, turn to coat each side with sauce. Pour in remaining juice if necessary. Set aside. 4. Chop nuts and dill until fine, add breadcrumbs and mix. 5. Heat remaining oil in frying pan, add breadcrumb mixture and stir until starts to become crispy. 6. Steam root vegetables until soft. Mash well, add sufficient stock/cream to make a soft purée. 7. To serve, place 3 good tbsp of the purée on each plate with a diagonally sliced fillet on top. Sprinkle with toasted crumbs. 8. Remove cardamom pods from sauce, stir in sugar and pomegranate molasses. Heat briefly, pour round the fillets and garnish with dill. Recipe created by Sarah Kearns 2008 www.vegsoc.org