Thread necromancy time.
Doctor told me knock red meat on the head - if I want to lower my cholestrol level to one which is more acceptable - or die horribly.
My chilli con carne is made with low fat beef mince and pork tenderlion which I cut into bit sized chunks. It works.
I've no issue with Quorn, I used to cook with it when I went through a veggie phase a few years ago.
Quorn mice is there to replace the beef mince. Would the Quorn chicken pieces do to replace the pork? I wouldn't ordinarily mix beef and chicken in the same dish. Does the quorn chicken stuff actually taste like chicken, or is it simply textured as such?
Or by the time I've added the garlic, spices, tomatoes etc, would anyone be able to tell that its 'chicken'?
Does anyone know?