South African Elite, professional triathlete, Kyle Buckingham, who is now following a fully plant-based diet, shares his Fry’s Veggie Christmas menu with us.
Kyle and his wife, Lauren, who are expecting their first child in May 2021, will be doing a Glazed Game On for their main meal with a side of gourmet schnitzel butternut bowls and grilled fruit skewers with chocolate dip for dessert.
Glazed Game On
You’ll need:
2 packs of Fry’s Slicing Sausage/ Polony; 1 small tin of pineapple pieces; 8 cloves, plus extra for studding the polony; 1 onion, peeled, halved; 2 large bay leaves; 8 cherries
For glaze:
30ml brown sugar; 5ml wholegrain mustard; juice from pineapple pieces
How to:
Preheat the oven to 180°C.
Cut the polonies in half lengthwise. Score three or four deep lines across the polonies and decorate with pineapple pieces and cherries. Push two cloves into each onion half and add to the pan along with the bay leaves.
Mix the brown sugar mustard and pineapple juice to a thick paste and pour over the decorated polonies.
Roast the ‘game on’ in the oven for 40 minutes, basting frequently with the glaze and pan juices, until cooked through and golden-brown.
Gourmet schnitzel butternut bowls
You’ll need:
2 Fry’s Golden Crumbed Schnitzels; 30ml oil; 2 small-sized butternuts, halves; pinch of salt; pinch of black pepper; 375ml mixed vegetables, diced (sweetcorn, carrots, peppers, peas and green beans); pinch of rosemary; 15ml margarine; a handful of almonds, finely chopped; 10ml agave syrup; 2.5ml cinnamon; a handful of grated cheese (try Violife for Pizza); coriander to garnish
How to:
Cut butternut into halves, lengthways and remove pips and scoop out the flesh. Place the halves, cut sides facing upwards, and flesh into an ovenproof dish. Season with salt and black pepper and cook in the oven until soft.
Cook Fry’s Schnitzels in oil until golden brown (can be baked in an oven) or by following instructions on the pack. Allow schnitzels to cool down and then cut into strips and set aside. Prepare mixed vegetables (can be fried or boiled as per preference) and season with rosemary and salt.
In a large bowl mix schnitzels, mixed vegetables, margarine and almonds. When the butternut is ready, allow it to cool down and brush the hollows with agave and cinnamon and add in the stuffing. Add a layer of cheese over the stuffing and garnish with coriander.
Grilled fruit skewers with chocolate dip
You’ll need:
15ml Fry’s Cacao Kasha; 10ml almond milk; 5ml maple syrup; a pinch of vanilla powder or 1/8 tsp vanilla extract; 1 apple, washed and diced; 1 peach, washed and diced; 1 pineapple, diced; 1 pear, diced; a pinch of chilli flakes or cayenne pepper; 5ml maple syrup; ½ fresh lemon, juiced; coconut flakes, for serving; pomegranate seeds/ frozen blueberries (optional), for serving; skewers, for serving
How to:
In a bowl add the lemon juice, maple syrup and chilli flakes. Mix to form a paste. Coat the paste over the diced fruit pieces. Arrange the fruit pieces on the skewers.
Place the skewers next to each other in the air fryer for 10 minutes, at 185°C, until grilled.
Transfer to a sealed container in the fridge, and chill for a few hours to thicken.
While they are cooking, make the chocolate sauce by adding the Cacao Kasha, almond milk, maple syrup and vanilla in a small bowl. Mix until smooth.
In a small ramekin, place the diced apple and frozen blueberries/ pomegranate seeds in the Airfryer. Pour the Kasha mixture over the fruit.
Serve the fruit skewers with the chocolate sauce and coconut flakes.
