Chicken Style Country Mushroom Pie

Fully Loaded Chicken Style Country Pie

Lightly Seasoned Chicken Style Strips

Chicken-Style Veg Pasta

Chicken-Style Veg Pasta

Ingredients

Ingredients
30 ml Oil to fry strips
30 ml Oil to fry frozen vegetables
2 cups Frozen vegetables (sweet corn, carrots, baby marrows and peas)
1 punnet Mushrooms
1 large Onion, sliced in julienned strips
1 tsp Rosemary
½ tsp dry Mixed herbs
½ tsp Jeera (cumin) seeds
Salt to taste
1 Green pepper, sliced in julienned strips
1 Red pepper, sliced in julienned strips
50 ml Sweet and chilli sauce
4 Green chillies, finely chopped (optional)
4 Stems shallot (spring onion), finely chopped
4 cups Cooked pasta
Dhania (coriander) to garnish

Directions

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.

Meat Free Chicken a’ la King

Meat Free Chicken a’ la King

Ingredients

Ingredients
50 g margarine (for frying)
250 g punnet mushrooms, cleaned and sliced
1 green pepper – sliced
50 g margarine
1 tsp crushed garlic
60 g maizena flour (mixed in ½ a cup water and ½ a cup plant milk)
2 tsp black pepper
Salt to taste
250 ml can fresh cream (or try Orley Whip Imitation Cream)
Nutmeg to garnish
Parsley to garnish

Directions

Melt margarine in frying pan and cook through Fry’s Strips. Drain and set aside. Fry mushrooms in remaining oil for 2 Minutes and add green pepper and sauté for 5 Minutes and set aside.

Sauce

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.

Saucy Chicken Strips

Saucy Chicken Strips

Ingredients

Ingredients
2 tbsp oil
½ onion, finely chopped
¼ tsp cumin (jeera) seeds
1 cinnamon stick
1 tsp ginger and garlic, crushed
2 green chillies, finely chopped
1 tsp masala
¼ tsp turmeric powder
½ tsp coriander (dhania) and cumin (jeera) powder
½ cup mild Peri-Peri sauce
½ cup prego sauce

Directions

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.

Tooti Frooti Chicken Burger

Tooti Frooti Chicken Burger

Ingredients

Ingredients
4 Whole-wheat Burger buns
4 red chilli
2 tbsp olive oil
1 tbsp smoked paprika
B-Well Mayonnaise, to serve
Red salad onions, thinly sliced
1 Mango, peeled and cut in small cubes
Thinly sliced pineapple, halved
Pomegranate

Directions

Bake the crumbed chicken burgers in a preheated oven for 10 Minutes. Chop the chillies and place in a small saucepan with the olive oil and smoked paprika and gently fry over a low heat for 2 to 3 Minutes.

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.

Roasted Rosa Chicken Schnitzel

Roasted Rosa Chicken Schnitzel

Ingredients

1 punnet Baby mushrooms
Handful of fresh Thyme
Smoked paprika
Fresh lemon juice
Large Rosa Tomatoes
Fresh garlic – sliced

Directions

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.

Chicken Shiitake Mushroom Risotto

Chicken Shiitake Mushroom Risotto

Ingredients

Ingredients
Risotto
Olive oil for frying
2 (300 g) medium onions, finely chopped
1 tbsp (15 ml) garlic, finely chopped
240 g risotto rice
125 ml organic white wine
1.50 l vegetable stock, warm
(750 ml / 90 g) kale, shredded
60 ml coconut cream
salt and pepper
100 g shiitake mushrooms, sliced
Basil Oil
20 g basil leaves
½ tsp garlic, finely chopped
125 ml olive oil
Salt and pepper
Handful basil leaves, to serve

Directions

Risotto

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.

Heat a frying pan over medium heat until hot. Add a splash of olive oil and fry the chicken strips for 6- 8 Minutes until golden. Remove from the pan, add more oil if needed and fry the mushrooms for 3- 5 Minutes until tender.

Basil Oil

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.

TIP: If you do not like the taste of kale you can replace it with shredded spinach or Swiss chard instead.

Braaied Mushroom and Fry’s Chicken Burger with Basil, Rocket Pesto and Pineapple.

Braaied Mushroom and Fry’s Chicken Burger with Basil, Rocket Pesto and Pineapple.

Ingredients

Ingredients
Oil for brushing
8 large brown mushrooms
Pineapple, peeled and sliced
Basil and Wild Rocket Pesto
1 cup fresh basil
1 cup wild rocket
¼ cup roasted cashews
¼ cup pine nuts
½ cup olive oil
2 cloves garlic, peeled
1 tbsp lime or lemon juice
Salt and pepper
To serve
Baby spinach
Vegan cheese
Tomato, sliced

Directions

For the Basil and Wild Rocket Pesto:

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.

To Serve:

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.