Boerie Rolls with Chili Peach Chutney
Sauté the onion until softened. Add the chopped peaches, sugar and lemon juice in a saucepan. Heat over medium-heat while stirring for about 5-10 minutes.
Stir in the chili flakes and pinch of salt. Simmer over low heat stirring often until the peaches are cooked down to a jammy consistency and most of the liquid has evaporated, about 12-15 minutes.
Cook the Big Fry Boerie’s over medium heat until cooked through, in a pan on the stove or on the braai.
Split the hot dog rolls and toast them in a dry pan. Spread with plant based butter if using.
Layer a handful of shredded cabbage in each roll, followed by a Big Fry Boerie and topped with the chili peach chutney and a few sprigs of coriander.
Boerie, Pap & Sauce
Bring a large pot with 2 cups of salted water to a boil.
Mix another 2 cups water with 2 cups quick-cook maize meal.
Add the slurry to the boiling water while stirring and cook for 3-5 minutes, until it starts to come away from the sides of the pot. Remove from the heat, mix through the plant based butter and season before covering and allow to steam for 10 minutes.
Heat oil in a large frying pan and cook the Big Fry Boerie until browned on all sides and cooked through. Remove from the heat and cut into thirds. Sauté onion and garlic until softened and fragrant.
Add the red pepper, peas, Worcestershire sauce and stock.
Return the cut Boerie to the pan and simmer for 10 – 15 minutes until the sauce thickens slightly and the Boerie is well coated.
Scatter over the chopped parsley and dish up over a serving of warm pap.
Heat a glug of olive oil in a large pan over medium heat. Add the chopped onion, carrot and celery and cook until soft, about 5-8 minutes.
Add the mushrooms & cook for 5 minutes until softened. Stir in the Fry’s Pea Protein Mince and fry for 3-4 minutes.
Next add the vegetable stock, tomatoes, dried herbs and bay leaves. Reduce heat & cook for 15-20 minutes, stirring occasionally, keeping an eye that the mixture doesn’t become dry.
Adjust seasoning to taste. Sprinkle with fresh oregano and serve dished up over cooked pasta or quinoa.
Family Burger Night
Fry the Fry’s Big Fry Burger until well browned and cooked. Spread plant-based butter over the rolls, if using.
Add the basting sauce to the burgers while cooking to coat. To assemble, layer the topping and the burgers between the rolls, finishing off with a squeeze of tomato sauce.
Combine the plant based yoghurt, grated cucumber and lemon juice. Assemble the burgers starting with rocket, the yoghurt mix and topped with crispy onions.
Fry the mushrooms until softened and browned.
Use 1 Tbsp milk to make a slurry with the cornflour.
Add the soy sauce, plant-based milk and cornflour slurry and stir until it starts to thicken. 4. Adjust seasoning to taste and assemble the burgers.
Enjoy with your choice of fries or sweet potato fries.
Family Hot Dog Night
Fry the hotdogs over medium heat until nicely browned and cooked through.
Split the hotdog rolls and spread both sides with plant-based butter, if using.
Assemble the roll starting with salad leaves, then the hotdog, carrot and cucumber and a mix of the mayo and sweet chilli sauce. Top with micro leaves and fresh chilli.
Share the chopped vegetables over the hotdogs, mixing the mayo and sriracha sauce before drizzling over the top. Finish with a squeeze of lime juice.
Combine the topping ingredients and adjust seasoning. Place the hotdog in the roll and top with the slaw.
VEGAN ROCKET SKEWERS WITH DIPPING SAUCE
A hearty and classic family dish with the addition of cauliflower through the creamy mash topping.
Steam or boil the cauliflower florets for 10-15 minutes until soft. Blitz the florets with a few tablespoons of water (or almond milk) until you have a smooth consistency. Set aside.
Half fill a large pot with salted water and add the potatoes to the pot. Set the pot over high heat and bring to a boil. Reduce the heat to medium-high and simmer the potatoes until they are soft and cooked through. Drain the potatoes and allow them to steam for 2 minutes before mashing. Mash the potatoes, adding in the vegan butter and then season to taste. Tip: you can sub the vegan butter for a good quality mild olive oil. Fold in the cauliflower purée and mix until everything is smooth.
Preheat the oven to 180 ºC.
Set a large frying pan over medium-high heat and heat the olive oil. Add the onion, carrots, celery and mushrooms and fry for 10 minutes until the veggies have softened and begin to colour. Add the garlic, thyme, tomato paste and flour and fry for 2 minutes to cook out the tomato paste and flour. Add the Fry’s Family Pea Protein Mince and stir fry for 2 minutes. Add the soy sauce, vegetable stock, cannellini beans and bay leaves and stir to combine. Simmer with the lid off for 30 minutes until thickened.
Check and adjust the seasoning of the mince, when you are happy with the flavour, spoon the mixture into an ovenproof dish. Top with dollops of cauliflower and potato mash and spread the mixture evenly over the top. Rough up the surface using a fork to create a pattern and then drizzle lightly with olive oil. Bake for 20 minutes or until golden brown. Serve and enjoy.
Classic spaghetti Bolognese served with a punchy citrus infused salsa verde for extra zing!
Set a medium sized pot over medium-high heat and heat the olive oil. Add the onion, celery and carrot to the pot and fry for 10 minutes until the veggies have softened and begin to colour.
Add the garlic, rosemary and tomato paste and fry for 2 minutes to cook out the tomato paste. Add the Fry’s Pea Protein Mince, tinned chopped tomatoes, soy sauce, red wine vinegar, vegetable stock, sugar and bay leaves and reduce the heat to medium-low.
Simmer for 30 minutes until the sauce has thickened to the desired consistency.
Add all the ingredients for the salsa verde to a bowl and mix well to combine, allow to sit and infuse.
For a smoother consistency (and a quicker option), you can opt to blitz everything with a hand blender. If you do choose to blitz, leave out the capers and add in after blitzing to keep a little chunkiness.
Serve the Bolognese over cooked spaghetti and top with fresh salsa verde.
Fry’s Big Fry Burger with gochujang BBQ sauce, rainbow slaw, mayo and kimchi.
In a small pot over medium heat add the ingredients for the marinade; whisk to combine and heat through. Turn off the heat and set aside.
Add all the ingredients for the slaw to a medium-sized bowl and mix well to combine. Season to taste and then cover and place in the fridge until needed.
Spread vegan mayonnaise onto both sides of the sliced rolls and set aside.
Heat a large non-stick frying pan over medium high heat then add the oil. Fry the Big Fry Burgers for 3 minutes per side, flipping occasionally. Turn the heat down to medium and then brush the burgers with the BBQ sauce and fry for an additional minute per side. Set aside to cool slightly. Turn the heat to medium, wipe out the pan and then toast the rolls in the frying pan until golden.
To assemble, add a layer of mixed lettuce leaves to each bottom burger bun. Spoon a generous amount of rainbow slaw onto each. Top with a burger patty and add kimchi to each. Drizzle with extra BBQ sauce and serve.