Roast Quorn Stacks Food

ROAST QUORN STACKS RECIPE

Steps:

• Cook the roast as directed on the packet.
• Make up the stuffing as directed on the packet (it needs to be fairly stiff). Allow it to cool, then roll out to 1cm (½") thick on a lightly floured surface. Use a plain 6cm (2¼") pastry cutter to cut out 4 circles. Place on a greased baking sheet and brush each stuffing circle with olive oil.
• Peel the sweet potatoes, cut into 8 circles each 1cm (½") thick. (The trimmings can be used for soup, or cooked and mashed with ordinary potatoes). Use the same pastry cutter to cut a circle from each. Place on a greased baking sheet and brush each with olive oil.
• Bake the stuffing and the sweet potato circles in the oven with the roast for the last 20 mins of the cooking time, turning once.
• The stuffing should be starting to crisp a little at the edges and the sweet potato should be tender.
• Remove from the oven and cut the ends off the roast and discard. Cut the roast into 8 even circles.
• Stack the circles: roast, sweet potato, stuffing, sweet potato again and top with another slice of roast. Place a tsp of redcurrant sauce on the top of each and decorate with a sprig of mint or parsley.
• Serve with roasted root vegetables or a warm spinach salad.

ROASTED VEGETABLE STACK

Steps:

• Preheat the oven to 425°F, coat 2 baking sheets with nonstick cooking spray.
• Place the vegetables on the baking sheets in a single layer, lightly spray with nonstick cooking spray and season with salt and pepper om both sides, bake for 16-20 minutes, or until tender.
• Remove from the oven and reduce the oven temperature to 350°F, coat an 8 inch square baking dish with nonstick cooking spray, place 3 slices of the roasted eggplant in the bottom of the baking dish, spread half of the ricotta cheese, half of the chopped basil,and 1/4 cup shredded mozzarella cheese over that.
• Continue to layer with zucchini slices, yellow squash slices, and strips of red peppers, spread the remaining half of the ricotta cheese and basil, and 1/4 cup mozzarella cheese on top.
• Place the remaining 3 slices of eggplant over that and top with tomato sauce and the remaining 1/4 cup mozzarella cheese, bake for 10-12 minutes, or until heated through and the cheese is melted, cut into 4 squares and serve.