If you’re living a plant-based lifestyle, here are some delicious recipes by The Fry Family Food Co. for you to try!
Ginger, coconut and lemongrass Soup
Serves 2-4
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
INGREDIENTS
1 pack Fry’s Tempura Battered Prawn-Style Pieces
1 tsp coconut oil
1 can coconut milk, full fat
3 cups water
2 tbsp vegetable stock
1 onion, diced
1/2 bunch spring onions
4 cloves garlic, minced
1 large thumb of ginger, peeled and finely diced
¼ cup tamari
2 carrots, peeled and chopped into coins
10 mushrooms, sliced
2 red bell peppers, sliced
1 stalk lemongrass, leave whole but use the back of your knife to crush several times helping to release the flavour
Handful of diced coriander
1 lime
METHOD
Heat coconut oil in a pot over a medium heat. Dice the onion, garlic and spring onion then add to pot. Add the lemongrass stalk, diced ginger and chopped carrots and cook until soft. Once fragrant add the water, coconut milk, tamari, vegetable stock, red peppers and mushrooms then bring to a boil. Once boiling reduce to simmer for 15-20 minutes. Cook Fry’s Prawn Style pieces according to the pack instructions and either add to the soup when serving or serve on the side for dipping. Remember to remove your lemongrass stalk before serving. Add more Tamari or salt as desired and serve with a wedge of lime, diced spring onion, diced coriander and shredded carrot.
Sausage & Apple Bake
Serves 4 / Prep time 5 mins / cooking time 25-30mins / total time 35 mins
INGREDIENTS
1 pack Fry’s Wood Smoked Breakfast Bangers
2 apples, cut into eighths
1 red onion, cut into eighths
1 Tbsp whole grain mustard
2 Tbsp maple syrup
1 Tbsp Apple juice
Salt & Pepper to taste
METHOD
Preheat the oven to 180 degrees. Spread the sausages, apple & onion evenly in a baking tray and set aside. In a small bowl mix together the mustard, maple syrup, apple juice and season well. Pour over the sausage mixture and bake for 25-30 mins, turning halfway through cooking time. Serve with mashed potato.
Soy and quinoa country roast with cranberry compote and crushed pistachio crust
Makes: 4-6 servings
Cooking time: 1 hour
For the cranberry compote
200g dried cranberries
100ml orange juice
30g caster sugar
Simmer the cranberries, orange juice and caster sugar in a small pan until the sugar dissolves. Add a little water- around 100ml- and continue to heat until the cranberries soften and begin to break down into a compote.
When you have a sticky, thick consistency, take the cranberries off the heat and set aside.
For the pistachio crust
50g breadcrumbs
100g shelled pistachios, chopped down into crumb-size
1 tbsp fennel seeds
1 tbsp herbs de Provence
Salt and pepper
In a mixing bowl, combine the ingredients to form a crumbly mixture and set aside.
Assembling the roast
- Preheat the oven to 180°C and grease and line a baking tray.
- Remove all the packaging, including the foil container, from the Fry’s Soy & Quinoa Country Roast, and place in the middle of the baking tray.
- Slowly pour the cranberry compote over the roast so it covers all three exposed sides (as well as tasting great, this will provide a glue for the pistachio crust to stick to).
- Now gently pat the pistachio crust mixture onto the country roast, making sure it sticks to the sides as well as the top. You can really compress it to get as much of the crust on as possible.
- With any extra crust, pat it onto the base of the roast so any juices from the cranberries will bake into the crust and make even more good stuff to share.
- Roast for thirty minutes and then check on the roast. The nuts will burn quite easily so you’ll need to keep an eye on it after this time. If it’s getting too dark, just cover in foil, then roast for a further 15-20 minutes until it’s really crisp (but not burnt!).
