Caribbean Jerk Quorn Fillets Recipe with Rice
Sweet and spicy with a kick, these tangy Jerk Quorn Fillets flavoured with chilli, cinnamon and ground ginger will wake up your taste buds with a splash of Caribbean sunshine.
Served on a bed of rice and peas with a wedge of lime, this delicious dish is perfect for summer evenings.
A Little Effort
- 6 Quorn Fillets, defrosted
- 2 tbsp oil
- ½ tsp hot chilli powder
- ½ tsp cinnamon
- ½ tsp ground ginger
- 2 tbsp brown sugar
- 200ml pineapple juice
- 3 tbsp mango chutney
- Pre-heat the oven to 200°C/400°F/Gas Mark 6
- Heat the oil in a heavy based pan, add the chilli, cinnamon and ginger and cook for 1 minute. Reduce the heat to low, add the brown sugar and cook for a further 30 seconds
- Add the pineapple juice and mango chutney, bring to the boil then reduce to a simmer for 20 minutes or until thickened
- Pour the Jerk Sauce on to the Quorn Fillets, ensuring the fillets are evenly coated
- Place on a baking tray and bake on the middle shelf of the pre-heated oven for 10-12 minutes. Cut the fillets in to 5-6 slices and serve on a bed of rice, with kidney beans, spring onions and a dash of lime
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The nation has spoken
Very easy and delicious!
Amazing recipe however mine took longer to thicken and wouldn't have covered 6 pieces. 2 at the max
Really nice but not enough for 6 fillets. I used 4 and it was a bit sparse. Nice flavour though. Would make again.
Definitely doesn't make enough for 6 fillets, seeing the reviews on this I doubled the ingredients and it was fine. Tastes amazing, making again tonight!
ThisRice dish for good reason is one of all I feel up to
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