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Paprika Quorn ragù with cheese dumplings

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
From Ready Steady Cook

Method


  1. Preheat the oven to 180C/360F/Gas 4.

  2. For the ragu, heat the oil in a pan and gently fry the onion and garlic for 4-5 minutes, until soft.

  3. Add the smoked paprika and Quorn pieces and stir well. Continue to fry for 5-7 minutes, then add the wine and bring to the boil.

  4. Add the cream and tomato halves and simmer for 3-4 minutes.

  5. For the dumplings, place the flour, baking powder, oil and enough milk to bind the mix into a food processor and pulse until just coming together as a dough.

  6. Add the cheese and pulse again to just combine.

  7. Roll pieces of the mix into balls about the size of a tangerine, then place them onto a baking sheet. Press the dough balls down slightly, then transfer to the oven to bake for 8-10 minutes, or until golden-brown.

  8. To serve, place the ragu into a serving bowl with the dumplings alongside.

Ingredients

For the ragu

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 1 tsp smoked paprika
  • 150g/5oz Quorn pieces
  • 150ml/5fl oz white wine
  • 150ml/5fl oz double cream
  • 85g/3oz cherry tomatoes, halved

For the dumplings

  • 150g/5oz self-raising flour
  • 1 tsp baking powder
  • 1 tbsp olive oil
  • 75ml/2½fl oz milk
  • 85g/3oz Double Gloucester cheese, grated

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Paprika Quorn ragù with cheese dumplings

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