To celebrate the launch of Quorn’s new gourmet range, Nel’s Head Chef Nelly Robinson reveals his secrets to crafting his exclusive Batter From The Mexican Sea burger.
Ever considered going meat-free? For many Aussies, it’s an attractive alternative with the latest figures indicating 2.1 million of us are following an all or mostly vegetarian diet. And now, making the switch to a plant-based diet has never been easier thanks to the crew at Quorn. The team has just announced the launch of its latest range of vegan-friendly products, designed to help Aussies make the switch towards meat-free dining.
The trio of new products includes Quorn’s Vegan Crumbled Fish-Free Fillets and Vegan Battered Fish-Free Fillets, helping Aussies to enjoy an innovative take on the classic summer fish and chips. Plus, you’ll also the new Quorn Vegan Gourmet Burger, giving vegan diners the experience of a thick-cut quarter-pounder that grills perfectly on any BBQ. To nab these products for yourself, simply head into the freezer section of local Coles to purchase a packet for yourself ($7 per pack).
To show diners how to use these new products, the crew at Quorn have teamed up with three top chefs, Nelly Robinson, Will Stewart and Steve Flood for Australia’s first-ever vegan burger battle. For Nel’s Chef Nelly Robinson, he’s excited to introduce Aussies to these meat-free alternatives that are packed full of flavour. “The salt and vinegar batter on the fish brings back memories of pub fish and chips back home and that real fish texture has really been captured in the new Fish-Free Fillets,” tells Nelly.
Ready to whip up your very own vegan-friendly gourmet burger? Check out Nelly’s exclusive recipe below!
How to make: Nelly Robinson’s Batter From The Mexican Sea Burger
- 1 Quorn Battered Fish Free Fillet
- 30g Tomato + Jalapeño salsa
- 1 Vegan swiss cheese
- 100ml Vegan garlic aioli with capers and dill
- 2 – 3 paprika dusted onion rings
- 2 leaves Baby gem Lettuce
- 1 potato bun
- 240 sunflower seed oil
- 120 soy milk unsweetened
- a pinch of Indian Black salt.
- 80g Garlic puree
- 20g capers chopped
- 1bunch dill chopped
To make the Vegan mayonnaise in a bowl add the sunflower seed oil, soy milk unsweetened, a pinch of Indian black salt and blend with a stick blender until the consistency of mayonnaise, add the chopped capers and dill.
Tomato + Jalapeno salsa:
- 1 Roasted Tomato
- Half roasted red capsicum
- 4 Jalapeño
- 1 coriander root
- 1 red onion chopped
- 100g chopped coriander
- 1 lime (juiced)
On the gas stove burn the tomato and the capsicum over the heat until the skin is black, place in tin foil and wrap and put in the oven for 5-10 mins until soft. In a blender add the tomato, capsicum, jalapeno and coriander root and season with salt and blend, place in a bowl and add the chopped onion and coriander and a squeeze of lime.
- Half a white onion
- 100g paprika
- 100g flour
- 50ml Almond milk
- 200ml sunflower oil
On the stove heat the oil up to 185°C, in a mixing bowl mix the flour, paprika and salt, peel the onion and slice into onion ring about 1 cm thick, place into the almond milk, dust in the flour and fry until crispy.
- Lightly toast the bun under the grill
- Cook the Quorn Battered Fish Free Fillet in a preheated oven at 220°C/200°C fan forced, on middle shelf for approximately 24 minutes until golden.
- Add the cheese and heat until melted.
- On the bottom of the bun add 1tbsp of salsa, place the Fish Free Fillet on top and add the lettuce, squeeze a good amount of aioli and add the onion rings on top, place the bun on top.
- Eat and enjoy the flavours in your mouth.
This article is proudly brought to you in partnership with Quorn. Thank you for supporting the partners that make Eat Drink Play possible.