Slide into a roll, slice in pasta, or top on a pizza, our flavoursome meat-free sausages are versatile, punchy and will perk up any dish.
Heat 30ml of oil in a frying pan for 2 Minutes. Add in Fry’s strips and cook through until golden brown. Drain and set aside.
Heat 30ml of oil in a thick based pot for 2 Minutes. Add in frozen vegetables, mushrooms, onion, rosemary, mixed herbs, jeera seeds, and salt and cook through. Ensure that the vegetables are still crunchy. Add in the green and red peppers last. Allow to simmer for 2- 3 Minutes. Add in strips, sweet chilli sauce, spring onion and green chillies to the mixture.
Toss in the cooked pasta and stir. Garnish with dhania and serve hot.
Add 50g margarine, crushed garlic and maizena flour mixture and stir continuously until mixture thickens. In a large pot, add sauce, fresh cream, strips mixture, black pepper and salt and simmer for 2 Minutes. Sprinkle Nutmeg and parsley on top.
Ready to serve.
Prepare the Strips following instructions on back of pack and set aside.
Heat oil in pot and add onions, cumin seeds and cinnamon stick. Fry until golden brown and add ginger and garlic, chillies, masala, turmeric powder and coriander and cumin powder. Allow to fry for 5 Minutes and add very little water if necessary to prevent burning. Stir in Fry’s Strips and mild peri peri and prego sauce. Allow to simmer for 2 Minutes.
Best served with wraps or a bread of your choice.
Serve the chicken burgers on the buns with a base of the chilli relish topped with a generous dollop of mayonnaise, sliced purple spring onions and fresh mango and pineapple and a spoonful of Pomegranate.
Wipe clean and lightly fry the mushrooms in olive oil until tender. Add a generous squeeze of lemon juice and a bit of the rind. Toss in thyme, salt and pepper.
Cut large tomatoes in half and place tightly in baking dish, drizzle with olive oil and a dash of balsamic vinegar. Top with slices of fresh garlic, a sprinkle of smoked paprika and course salt. Roast in a hot oven till just starting to collapse.
Bake 4 Schnitzels for 10 Minutes at 190C.
Combine elements beautifully on a plate.
Heat a drizzle of olive oil in a saucepan over medium heat. Add the onions and gently sauté for 5 Minutes. Add the garlic and rice and fry for 3 Minutes. Pour in the wine and allow it to simmer for a minute. Add the stock, a ladleful at a time, and stir continuously until all of the stock has been absorbed. Add in the kale and coconut cream and cook for 5 Minutes. Season to taste.
Place everything into a food processor and blend until smooth. Season to taste.
Serve each portion of risotto topped with some Fry’s Chicken-style Strips and shiitake mushrooms. Add a splash of the basil oil and garnish with basil leaves.
Place all of the ingredients for the pesto in a food processor and blitz until combined. Taste and correct seasoning.
The Chicken Burgers will taste best cooked over hot coals, so get the braai going. Brush each Chicken Burger with a little oil and braai until golden brown. Braai the mushrooms and pineapple slices until just cooked and the edges are charred.
Top a mushroom (underside up) with baby spinach and a slice of tomato. Add a Chicken Burger, a slice of cheese, pineapple, a second Chicken Burger patty and a second slice of cheese. Top with pesto and cover with a second mushroom. Season with cracked salt and pepper, as you assemble.