Recipes with FRY'S
Serving suggestions for FRY’S Beef-Style Chunky Strips
Lample Pie
Ingredients:
1 380g box FRY’S Beef-Style Chunky Strips
¼ lb apples (peeled and sliced)
1 large onion (thinly sliced)
Black pepper
¼ teaspoon rosemary
¼ teaspoon sage
½ pint vegetable stock
1 tablespoon tomato puree
6 oz shortcrust pastry
Method: Arrange the Chunky Strips in layers with the apple and onion in a 7-8 inch pie dish. Sprinkle each layer with the pepper and herbs. Mix the stock with the tomato puree and pour over the pie. Cover the pie with rolled out pastry and cut an air vent in the centre. Brush with egg or milk (soya for vegans) if desired. Bake in the centre of a pre-heated oven (Gas mark 6) for 25-35 minutes. Serve with mashed potatoes and vegetables of your choice.
Boozy Casserole
Ingredients:
1 380g box FRY’S Beef-Style Chunky Strips
2 tablespoons tomato puree
½ lb carrots (diced)
½ lb onions (diced)
½ pint brown/pale ale or cider or red wine
1 teaspoon mixed herbs
2 bay leaves
Black pepper
1 teaspoon cornflower (mixed with cold water to thicken)
Method: Mix the ale and the tomato puree and pour over the diced onions, carrots and Chunky Strips. Season with the pepper, mixed herbs and bay leaves. Cook in a medium oven until the carrots are tender. Add the cornflower thickener halfway through cooking. Serve with potato wedges and fresh steamed vegetables.
Cacciatore
(or the vegan version of the traditional Italian huntsman’s stew)
Ingredients:
2 tablespoons olive oil
1 small onion, peeled and finely chopped
½ red pepper, finely chopped
½ green pepper, finely and chopped
1 clove of garlic (minced)
1 380g box FRY’S Beef-Style Chunky Strips
1 tin chopped tomatoes
½ teaspoon dried basil
½ teaspoon dried oregano
1 pinch of allspice
Salt and freshly ground black pepper
A few juicy black olives (optional)
Gnocchi
Method: Heat the olive oil in a saucepan and add the onion, peppers and garlic. Fry for about 5 minutes, without browning. Add the FRY’S Chunky Strips, tomatoes, basil, oregano, allspice and salt and pepper to taste. Bring to the boil then cover and cook gently for about 20 minutes, or until the vegetables are tender. Check the seasoning, and serve with fresh gnocchi and black olives.
Lentil Casserole
Ingredients:
1 380g box FRY’S Beef-Style Chunky Strips
1 teaspoon olive oil
1 leek (finely chopped)
2 medium onions (finely chopped)
1 pepper (diced)
4 oz red lentils
1 pint vegetable stock
4 oz button mushrooms
Method: Heat the oil in a saucepan. Add the leeks, onions and peppers and sauté for a few minutes. Add the lentils and vegetable stock and simmer until the lentils are tender, adding more stock or water as required to maintain a good consistency. Add the FRY’S Chunky Strips and button mushrooms and heat through (remembering that the Chunky Strips are pre-cooked!) Serve with mashed sweet potatoes and vegetables of your choice.
Spicy Chunky Strip Thai Curry
Ingredients:
1 380g box FRY’S Beef-Style Chunky Strips
2 tbsp Thai red curry paste (check that it contains no fish!)
2 tbsp vegetable oil
1/2 red onion, sliced
1 garlic clove, chopped
2.5 cm fresh ginger root, chopped
3 spring onions chopped
225ml vegetable stock
225ml coconut milk
1 red chilli, chopped
Juice of 1 lime
1 kaffir lime leaf
Handful of fresh coriander leaves
Method: Heat the oil in a wok then add the Chunky Strips and the red curry paste and fry until thoroughly warmed through. Remove the Chunky Strips from the wok. Add a little more oil then stir fry the onion, garlic, ginger and spring onions for 2-3 minutes. Next add the vegetable stock, coconut milk, chilli, lime juice, lime leaf and fresh coriander. Bring to the boil, reduce to a low heat. Reduce the heat and return the Chunky Strips to the wok and poach for 3 minutes. Serve with wild rice and stir fried pak choi.
Chunky Strip Pittas
Ingredients:
1 380g box Beef-Style Chunky Strips
Wholemeal pitta breads
½ medium yellow pepper
1 large onion
1 large tomato
½ small lettuce
1 tub houmous
1 pinch salt & pepper
1 tablespoon olive oil
Soy sauce/maple syrup to taste
Method: Shred lettuce and dice tomatoes (these will be used as fresh ingredients). Slice onion into rings and fry together with Chunky Strips, slices of yellow pepper, salt, pepper, maple syrup or soy sauce with a tablespoon of olive oil for about 10 minutes. Place pitta bread in preheated oven and warm through. Open pitta pocket and generously smear houmous on the inside. Fill the pocket with all the remaining ingredients.
Vegan Cornish Pasties
Ingredients:
For short crust pastry: (ready made short crust pastry is also widely available – this recipe does work with dairy-free spread, but the texture can be more difficult to perfect because of the softness of the spread - for making pastry you ideally need cold, hard ingredients!!)
1lb plain flour
1/2 lb vegan margarine
pinch of salt
cold water to mix
Method: Rub the margarine into the flour but not too finely. Add the salt and then start adding the water gradually until it works together into a ball without being sticky. Put aside in a cool place.
Ingredients for filling:
1 380g box Beef-Style Chunky Strips
raw potato
raw swede
small onion
salt and pepper
a walnut sized blob of vegan margarine
splash of soya milk
Method: Break the Chunky Strips into small pieces (no need to defrost first). Slice the potato and swede into thin, small pieces about half an inch across. Chop onion finely. Dust the work surface with flour. Roll out the pastry to about 1/4 inch thickness. Use a small plate cut out circles. Moisten the edge with soya milk or water and support half of the pastry nearest to you over the rolling pin. On the other half, put a small layer of prepared vegetables then a layer of Chunky Strips. Repeat this once but be careful not to have too much filling which would cause the pastry to burst during the cooking process. Sprinkle sparingly with salt and pepper then add a small bit of the margarine. Sprinkle a dusting of flour over the filling (this helps to make the gravy).
Fold the other half of pastry which has been resting on the rolling pin over the filling and squeeze the half circle edges firmly together. Starting at the right side whilst supporting the left side with the other hand, using first finger and thumb, turn the edge over to form a traditional pasty style crimp. Repeat this process all along the edge. This will come with practice but you must get a good seal. Brush pasty with soya milk to help with the browning process and put a small one inch cut in the centre of the top to allow steam to escape. Bake in a hot oven Gas Mark 6 (220°C) for about 20 minutes then reduce temperature to Gas Mark 3 (160°C) for a further 40 minutes. Smaller pasties need less time. If they are browning too quickly cover loosely with greased paper.
Serving suggestions for FRY’S Chicken- Style Strips
“Chicken” and Mushroom Pie
Ingredients:
2 tbsp olive oil
1 380g pack FRY’S Chicken-Style Strips
150g/5½oz button mushrooms, quartered
1 small onion, chopped
1 garlic clove, finely chopped
50g/2oz dairy free spread
2 tbsp plain flour, plus extra for dusting
300ml/½ pint soya milk
200ml/7fl oz vegetable stock
freshly grated nutmeg, to taste
freshly ground white pepper
pinch salt
small handful fresh parsley, chopped
500g/1lb 2oz ready-made short-crust pastry
Method: Preheat the oven to 200C/400F/Gas 6. Heat the oil in a frying pan, add the Chicken-Style Strips and fry until they begin to brown. Add the mushrooms and continue to fry until the mushrooms are cooked. Remove the Chicken-Style Strips and mushrooms from the pan and set aside. Add the onion and garlic to the same pan and fry for 2-3 minutes or until softened. Remove from the heat and set aside with the Chicken-Style Strips and mushrooms. Melt the dairy free spread in a saucepan, stir in the flour and cook for about three minutes, stirring constantly until it has formed a thick smooth paste (this is called a roux). Mix the soya milk and stock together in a jug, then add the nutmeg, white pepper and salt, to taste. Pour the liquid slowly into the flour mixture, whisking all the time until smooth. Simmer over a gentle heat, stirring constantly, for about five minutes or until the sauce has thickened. Stir in the chopped parsley and pour the sauce over the Chicken-Style Strips and mushroom mixture. Mix well, then spoon into a pie dish and leave until completely cool. Roll out the pastry on a lightly floured surface until it is the thickness of a pound coin. Brush the edges of the pie dish with a little soya milk, lay the pastry on top, press down the edges and trim. Brush the top of the pie with a little soya milk and cut some leaf shapes out of the left-over pastry to decorate the top of the pie. Make two or three slits in the top of the pie to allow steam to escape and then bake in the oven for 20-25 minutes or until golden-brown on top.
“Chicken” Korma
Ingredients:
1 380g pack FRY’S Chicken-Style Strips
1 heaped tablespoon of finely grated fresh ginger
3 cloves of garlic, minced
150g thick (plain) dairy free yogurt
1 dried red chilli
2 finely chopped onions
1 tbsp vegetable oil
1 tbsp ground coriander
Pinch of ground black pepper
1 tsp turmeric
1 tsp garam masala
water
75g creamed coconut
salt, to taste
2 heaped tbsps ground almonds
finely chopped coriander leaves, to garnish
juice of 1/2 lemon
Method: Mix the Chicken Style Strips with the ginger, garlic and dairy free yogurt. Cover and marinade for 12 hours in the fridge overnight. Liquidise the chopped onion and red chillies, add a little water if you need to, blend until smooth. Heat the oil in a pan. Add the ground coriander, ground black pepper, turmeric and garam masala and stir fry for about 1-minute over a low heat. Turn up the heat, add the onion and chilli paste and stir fry for 10-minutes. Add the Chicken –Style Strips and the marinade and continue to stir fry for another 10-minutes. Add the creamed coconut and enough water to just cover the Chicken-Style Strips and bring to the boil, stirring until the coconut is dissolved. Stir in the ground almonds. Reduce heat to low, cover the pan and simmer for 10 minutes. Remove from heat, add lemon juice and salt to taste. Mix well. Boil some basmati rice with a cinnamon stick and saffron, drain and serve. (You could cheat and use the free from vegan Korma Sauce from “Safe to Eat” if you are in a hurry!)
“Chicken” and Avocado Sandwiches
Ingredients:
1 bagel
1/3 ripe avocado
1/2 cup spring mixed salad greens
1/2 cup pre-cooked FRY’S Chicken-Style Strips
1 tablespoon Tofutti dairy free Sour Cream
Method: Toast bagel until golden. Cut the avocado into thin strips and place on bagel. Place FRY’S Chicken-Style Strips on top of avocado. Place lettuce on top of the Chicken-Style Strips and finish with the Tofutti dairy free sour cream. Add top of bagel. If you want you can also add some coriander leaves for an extra kick.
Chilli “chicken” fajitas
Ingredients:
olive oil
1 380g box FRY’S Chicken-Style Strips
2 tsp hot chilli powder
1 onion halved and sliced
1 red pepper sliced
100g green beans
400g tin chopped tomatoes
a handful of copped coriander
flour tortillas and Tofutti dairy free Sour Cream, to serve
Method: Heat a couple of tbsp oil in a large pan. Throw in the FRY’S Chicken-Style Strips and quickly brown all over, then add the chilli powder and cook for a minute. Scoop out the Chicken-Style Strips, then add the onion and red pepper to the pan and cook until softened. Tip in the green beans, tomatoes and the Chicken-Style Strips, cover and simmer for 15 minutes. Stir through the coriander and roll in warm tortillas with a dollop of Tofutti dairy free Sour Cream. Serve with green salad.
Thai Green “Chicken” Curry
Ingredients:
½ tsp coriander seeds
½ tsp cumin seeds
3 tbsp vegetable oil
1 tbsp Thai green curry paste (check to make sure it doesn’t contain fish!)
400ml can coconut milk
1 380g box FRY’S Chicken-Style Strips
3 shallots sliced
2 kaffir lime leaves, shredded
2 aubergines halved and sliced
1 tbsp soy sauce
1 tbsp sugar
15 fresh coriander or Thai sweet basil leaves
Method: Heat the spices in a dry pan until light brown then grind in a pestle and mortar. Heat the oil in the pan and fry the spices for 30 seconds. Add the Thai curry paste and fry for another 30 seconds. Add 2 tbsp of the coconut milk (spoon from the top of the can) and fry until the oil starts to separate from the milk. Add the remaining coconut milk. Add the FRY’S Chicken-Style Strips, shallots, kaffir lime leaves and aubergines and simmer for 15-20 minutes until tender. Add the soy sauce and sugar. Remove from the heat and divide between plates. Garnish with coriander or Thai sweet basil leaves and serve with jasmine rice.
“Chicken” Tikka Masala
Ingredients:
½ fresh red chilli, deseeded
1 clove of garlic, peeled
15g fresh ginger
1 tablespoon vegetable oil
a pinch of paprika
½ tablespoon garam masala
a teaspoon of tomato puree
3 sprigs of fresh coriander, leaves picked and chopped, stalks reserved
1 380g pack FRY’S Chicken-Style Strips
1 small onion, peeled and sliced
½ red pepper, deseeded and sliced
½ green pepper, deseeded and sliced
a pinch of ground cinnamon
a pinch of ground coriander
a pinch of turmeric
1 x 400g tin plum tomatoes
100ml plain dairy free yoghurt
100ml dairy free cream
Method: (Note: the marinade will need to be prepared the day before so the Chicken-Style Strips can marinate overnight.) For the marinade - blitz the chilli, garlic, ginger and vegetable oil in the food processor. Add the paprika, garam masala and tomato puree, plus the coriander stalks, and blitz again to form a paste. Place the Chicken-Style Strips in a large bowl, coat them with the marinade and leave in the fridge overnight.
The next day…In a little vegetable oil, on a medium heat, fry the onion, peppers and spices in a large saucepan. Cook gently for 10 minutes then add the tin of tomatoes and the dairy free yoghurt. Add the Chicken-Style Strips and simmer gently for 10minutes until cooked. Just before serving, stir through the dairy
free cream and chopped coriander leaves. Serve with fluffy boiled rice and a mixed leaf salad.
Serving suggestions for FRY’S Vegetarian Mince
Chilli NON Carne
Ingredients:
1 380g box FRY’S Mince
1 tin red kidney beans
1 tin chopped tomatoes
1 large onion (chopped)
2 cloves of garlic (minced)
1 punnet fresh mushrooms (chopped)
1 tablespoon tomato puree
Black pepper
Chilli (mild or hot according to preference)
1 tablespoon olive oil
Baked potatoes/rice/tacos
Method: Heat the olive oil in a large pan – add the onions and fry until soft. Add the mushrooms and garlic and sauté for a few minutes. Mix in the tomatoes, kidney beans, FRY’S mince and tomato puree – add the black pepper and chilli to taste – heat through for 10 minutes. Serve with baked potatoes/steamed rice/Mexican tacos/grated cheddar Sheese.
Spag Bol
Ingredients:
1 380g box FRY’S Mince
1 tin chopped tomatoes
1 large onion (chopped)
Several sun-dried tomatoes (finely chopped)
2 cloves of garlic (minced)
1 punnet fresh mushrooms (chopped)
1 tablespoon tomato puree
Black pepper
Finely chopped fresh basil
1 tablespoon olive oil
Spaghetti
Method: Heat the olive oil in a large pan – add the onions and fry until soft. Add the mushrooms and garlic and sauté for a few minutes. Mix in the tomatoes, sun-dried tomatoes, FRY’S mince and tomato puree – add the black pepper and fresh basil to taste – heat through for 10 minutes. Serve with spaghetti and garlic bread.
Cottage Pie
Ingredients:
1 box FRY’S Mince & vegan gravy
Water (for the gravy)
Cornflower (to thicken)
1 large onion (chopped)
1 punnet fresh mushrooms (chopped)
2 carrots – peeled and finely chopped
½ cup garden peas
Black pepper
1 tablespoon olive oil
6 large potatoes – peeled, cooked and mashed
Vegan margarine (for mashed potatoes)
Sheese dairy free medium cheddar cheese (to top it all!)
Method: Heat the olive oil in a large pan – add the onions and fry until soft. Add the mushrooms, carrots and peas and sauté for a few minutes. Make the FRY’S vegan gravy while the vegetables are sautéing. Mix in the FRY’S mince and vegan gravy – add the black pepper to taste – heat through for 10 minutes. If needed, stir in a little cornflower to help thicken the mix. Spoon the mixture into a large pie dish and cover with the mashed potato. Grate some Sheese dairy-free cheese over the top and place in a pre-heated oven (Gas Mark 6) until golden brown.
Lample Pie
Ingredients:
1 380g box FRY’S Beef-Style Chunky Strips
¼ lb apples (peeled and sliced)
1 large onion (thinly sliced)
Black pepper
¼ teaspoon rosemary
¼ teaspoon sage
½ pint vegetable stock
1 tablespoon tomato puree
6 oz shortcrust pastry
Method: Arrange the Chunky Strips in layers with the apple and onion in a 7-8 inch pie dish. Sprinkle each layer with the pepper and herbs. Mix the stock with the tomato puree and pour over the pie. Cover the pie with rolled out pastry and cut an air vent in the centre. Brush with egg or milk (soya for vegans) if desired. Bake in the centre of a pre-heated oven (Gas mark 6) for 25-35 minutes. Serve with mashed potatoes and vegetables of your choice.
Boozy Casserole
Ingredients:
1 380g box FRY’S Beef-Style Chunky Strips
2 tablespoons tomato puree
½ lb carrots (diced)
½ lb onions (diced)
½ pint brown/pale ale or cider or red wine
1 teaspoon mixed herbs
2 bay leaves
Black pepper
1 teaspoon cornflower (mixed with cold water to thicken)
Method: Mix the ale and the tomato puree and pour over the diced onions, carrots and Chunky Strips. Season with the pepper, mixed herbs and bay leaves. Cook in a medium oven until the carrots are tender. Add the cornflower thickener halfway through cooking. Serve with potato wedges and fresh steamed vegetables.
Cacciatore
(or the vegan version of the traditional Italian huntsman’s stew)
Ingredients:
2 tablespoons olive oil
1 small onion, peeled and finely chopped
½ red pepper, finely chopped
½ green pepper, finely and chopped
1 clove of garlic (minced)
1 380g box FRY’S Beef-Style Chunky Strips
1 tin chopped tomatoes
½ teaspoon dried basil
½ teaspoon dried oregano
1 pinch of allspice
Salt and freshly ground black pepper
A few juicy black olives (optional)
Gnocchi
Method: Heat the olive oil in a saucepan and add the onion, peppers and garlic. Fry for about 5 minutes, without browning. Add the FRY’S Chunky Strips, tomatoes, basil, oregano, allspice and salt and pepper to taste. Bring to the boil then cover and cook gently for about 20 minutes, or until the vegetables are tender. Check the seasoning, and serve with fresh gnocchi and black olives.
Lentil Casserole
Ingredients:
1 380g box FRY’S Beef-Style Chunky Strips
1 teaspoon olive oil
1 leek (finely chopped)
2 medium onions (finely chopped)
1 pepper (diced)
4 oz red lentils
1 pint vegetable stock
4 oz button mushrooms
Method: Heat the oil in a saucepan. Add the leeks, onions and peppers and sauté for a few minutes. Add the lentils and vegetable stock and simmer until the lentils are tender, adding more stock or water as required to maintain a good consistency. Add the FRY’S Chunky Strips and button mushrooms and heat through (remembering that the Chunky Strips are pre-cooked!) Serve with mashed sweet potatoes and vegetables of your choice.
Spicy Chunky Strip Thai Curry
Ingredients:
1 380g box FRY’S Beef-Style Chunky Strips
2 tbsp Thai red curry paste (check that it contains no fish!)
2 tbsp vegetable oil
1/2 red onion, sliced
1 garlic clove, chopped
2.5 cm fresh ginger root, chopped
3 spring onions chopped
225ml vegetable stock
225ml coconut milk
1 red chilli, chopped
Juice of 1 lime
1 kaffir lime leaf
Handful of fresh coriander leaves
Method: Heat the oil in a wok then add the Chunky Strips and the red curry paste and fry until thoroughly warmed through. Remove the Chunky Strips from the wok. Add a little more oil then stir fry the onion, garlic, ginger and spring onions for 2-3 minutes. Next add the vegetable stock, coconut milk, chilli, lime juice, lime leaf and fresh coriander. Bring to the boil, reduce to a low heat. Reduce the heat and return the Chunky Strips to the wok and poach for 3 minutes. Serve with wild rice and stir fried pak choi.
Chunky Strip Pittas
Ingredients:
1 380g box Beef-Style Chunky Strips
Wholemeal pitta breads
½ medium yellow pepper
1 large onion
1 large tomato
½ small lettuce
1 tub houmous
1 pinch salt & pepper
1 tablespoon olive oil
Soy sauce/maple syrup to taste
Method: Shred lettuce and dice tomatoes (these will be used as fresh ingredients). Slice onion into rings and fry together with Chunky Strips, slices of yellow pepper, salt, pepper, maple syrup or soy sauce with a tablespoon of olive oil for about 10 minutes. Place pitta bread in preheated oven and warm through. Open pitta pocket and generously smear houmous on the inside. Fill the pocket with all the remaining ingredients.
Vegan Cornish Pasties
Ingredients:
For short crust pastry: (ready made short crust pastry is also widely available – this recipe does work with dairy-free spread, but the texture can be more difficult to perfect because of the softness of the spread - for making pastry you ideally need cold, hard ingredients!!)
1lb plain flour
1/2 lb vegan margarine
pinch of salt
cold water to mix
Method: Rub the margarine into the flour but not too finely. Add the salt and then start adding the water gradually until it works together into a ball without being sticky. Put aside in a cool place.
Ingredients for filling:
1 380g box Beef-Style Chunky Strips
raw potato
raw swede
small onion
salt and pepper
a walnut sized blob of vegan margarine
splash of soya milk
Method: Break the Chunky Strips into small pieces (no need to defrost first). Slice the potato and swede into thin, small pieces about half an inch across. Chop onion finely. Dust the work surface with flour. Roll out the pastry to about 1/4 inch thickness. Use a small plate cut out circles. Moisten the edge with soya milk or water and support half of the pastry nearest to you over the rolling pin. On the other half, put a small layer of prepared vegetables then a layer of Chunky Strips. Repeat this once but be careful not to have too much filling which would cause the pastry to burst during the cooking process. Sprinkle sparingly with salt and pepper then add a small bit of the margarine. Sprinkle a dusting of flour over the filling (this helps to make the gravy).
Fold the other half of pastry which has been resting on the rolling pin over the filling and squeeze the half circle edges firmly together. Starting at the right side whilst supporting the left side with the other hand, using first finger and thumb, turn the edge over to form a traditional pasty style crimp. Repeat this process all along the edge. This will come with practice but you must get a good seal. Brush pasty with soya milk to help with the browning process and put a small one inch cut in the centre of the top to allow steam to escape. Bake in a hot oven Gas Mark 6 (220°C) for about 20 minutes then reduce temperature to Gas Mark 3 (160°C) for a further 40 minutes. Smaller pasties need less time. If they are browning too quickly cover loosely with greased paper.
Serving suggestions for FRY’S Chicken- Style Strips
“Chicken” and Mushroom Pie
Ingredients:
2 tbsp olive oil
1 380g pack FRY’S Chicken-Style Strips
150g/5½oz button mushrooms, quartered
1 small onion, chopped
1 garlic clove, finely chopped
50g/2oz dairy free spread
2 tbsp plain flour, plus extra for dusting
300ml/½ pint soya milk
200ml/7fl oz vegetable stock
freshly grated nutmeg, to taste
freshly ground white pepper
pinch salt
small handful fresh parsley, chopped
500g/1lb 2oz ready-made short-crust pastry
Method: Preheat the oven to 200C/400F/Gas 6. Heat the oil in a frying pan, add the Chicken-Style Strips and fry until they begin to brown. Add the mushrooms and continue to fry until the mushrooms are cooked. Remove the Chicken-Style Strips and mushrooms from the pan and set aside. Add the onion and garlic to the same pan and fry for 2-3 minutes or until softened. Remove from the heat and set aside with the Chicken-Style Strips and mushrooms. Melt the dairy free spread in a saucepan, stir in the flour and cook for about three minutes, stirring constantly until it has formed a thick smooth paste (this is called a roux). Mix the soya milk and stock together in a jug, then add the nutmeg, white pepper and salt, to taste. Pour the liquid slowly into the flour mixture, whisking all the time until smooth. Simmer over a gentle heat, stirring constantly, for about five minutes or until the sauce has thickened. Stir in the chopped parsley and pour the sauce over the Chicken-Style Strips and mushroom mixture. Mix well, then spoon into a pie dish and leave until completely cool. Roll out the pastry on a lightly floured surface until it is the thickness of a pound coin. Brush the edges of the pie dish with a little soya milk, lay the pastry on top, press down the edges and trim. Brush the top of the pie with a little soya milk and cut some leaf shapes out of the left-over pastry to decorate the top of the pie. Make two or three slits in the top of the pie to allow steam to escape and then bake in the oven for 20-25 minutes or until golden-brown on top.
“Chicken” Korma
Ingredients:
1 380g pack FRY’S Chicken-Style Strips
1 heaped tablespoon of finely grated fresh ginger
3 cloves of garlic, minced
150g thick (plain) dairy free yogurt
1 dried red chilli
2 finely chopped onions
1 tbsp vegetable oil
1 tbsp ground coriander
Pinch of ground black pepper
1 tsp turmeric
1 tsp garam masala
water
75g creamed coconut
salt, to taste
2 heaped tbsps ground almonds
finely chopped coriander leaves, to garnish
juice of 1/2 lemon
Method: Mix the Chicken Style Strips with the ginger, garlic and dairy free yogurt. Cover and marinade for 12 hours in the fridge overnight. Liquidise the chopped onion and red chillies, add a little water if you need to, blend until smooth. Heat the oil in a pan. Add the ground coriander, ground black pepper, turmeric and garam masala and stir fry for about 1-minute over a low heat. Turn up the heat, add the onion and chilli paste and stir fry for 10-minutes. Add the Chicken –Style Strips and the marinade and continue to stir fry for another 10-minutes. Add the creamed coconut and enough water to just cover the Chicken-Style Strips and bring to the boil, stirring until the coconut is dissolved. Stir in the ground almonds. Reduce heat to low, cover the pan and simmer for 10 minutes. Remove from heat, add lemon juice and salt to taste. Mix well. Boil some basmati rice with a cinnamon stick and saffron, drain and serve. (You could cheat and use the free from vegan Korma Sauce from “Safe to Eat” if you are in a hurry!)
“Chicken” and Avocado Sandwiches
Ingredients:
1 bagel
1/3 ripe avocado
1/2 cup spring mixed salad greens
1/2 cup pre-cooked FRY’S Chicken-Style Strips
1 tablespoon Tofutti dairy free Sour Cream
Method: Toast bagel until golden. Cut the avocado into thin strips and place on bagel. Place FRY’S Chicken-Style Strips on top of avocado. Place lettuce on top of the Chicken-Style Strips and finish with the Tofutti dairy free sour cream. Add top of bagel. If you want you can also add some coriander leaves for an extra kick.
Chilli “chicken” fajitas
Ingredients:
olive oil
1 380g box FRY’S Chicken-Style Strips
2 tsp hot chilli powder
1 onion halved and sliced
1 red pepper sliced
100g green beans
400g tin chopped tomatoes
a handful of copped coriander
flour tortillas and Tofutti dairy free Sour Cream, to serve
Method: Heat a couple of tbsp oil in a large pan. Throw in the FRY’S Chicken-Style Strips and quickly brown all over, then add the chilli powder and cook for a minute. Scoop out the Chicken-Style Strips, then add the onion and red pepper to the pan and cook until softened. Tip in the green beans, tomatoes and the Chicken-Style Strips, cover and simmer for 15 minutes. Stir through the coriander and roll in warm tortillas with a dollop of Tofutti dairy free Sour Cream. Serve with green salad.
Thai Green “Chicken” Curry
Ingredients:
½ tsp coriander seeds
½ tsp cumin seeds
3 tbsp vegetable oil
1 tbsp Thai green curry paste (check to make sure it doesn’t contain fish!)
400ml can coconut milk
1 380g box FRY’S Chicken-Style Strips
3 shallots sliced
2 kaffir lime leaves, shredded
2 aubergines halved and sliced
1 tbsp soy sauce
1 tbsp sugar
15 fresh coriander or Thai sweet basil leaves
Method: Heat the spices in a dry pan until light brown then grind in a pestle and mortar. Heat the oil in the pan and fry the spices for 30 seconds. Add the Thai curry paste and fry for another 30 seconds. Add 2 tbsp of the coconut milk (spoon from the top of the can) and fry until the oil starts to separate from the milk. Add the remaining coconut milk. Add the FRY’S Chicken-Style Strips, shallots, kaffir lime leaves and aubergines and simmer for 15-20 minutes until tender. Add the soy sauce and sugar. Remove from the heat and divide between plates. Garnish with coriander or Thai sweet basil leaves and serve with jasmine rice.
“Chicken” Tikka Masala
Ingredients:
½ fresh red chilli, deseeded
1 clove of garlic, peeled
15g fresh ginger
1 tablespoon vegetable oil
a pinch of paprika
½ tablespoon garam masala
a teaspoon of tomato puree
3 sprigs of fresh coriander, leaves picked and chopped, stalks reserved
1 380g pack FRY’S Chicken-Style Strips
1 small onion, peeled and sliced
½ red pepper, deseeded and sliced
½ green pepper, deseeded and sliced
a pinch of ground cinnamon
a pinch of ground coriander
a pinch of turmeric
1 x 400g tin plum tomatoes
100ml plain dairy free yoghurt
100ml dairy free cream
Method: (Note: the marinade will need to be prepared the day before so the Chicken-Style Strips can marinate overnight.) For the marinade - blitz the chilli, garlic, ginger and vegetable oil in the food processor. Add the paprika, garam masala and tomato puree, plus the coriander stalks, and blitz again to form a paste. Place the Chicken-Style Strips in a large bowl, coat them with the marinade and leave in the fridge overnight.
The next day…In a little vegetable oil, on a medium heat, fry the onion, peppers and spices in a large saucepan. Cook gently for 10 minutes then add the tin of tomatoes and the dairy free yoghurt. Add the Chicken-Style Strips and simmer gently for 10minutes until cooked. Just before serving, stir through the dairy
free cream and chopped coriander leaves. Serve with fluffy boiled rice and a mixed leaf salad.
Serving suggestions for FRY’S Vegetarian Mince
Chilli NON Carne
Ingredients:
1 380g box FRY’S Mince
1 tin red kidney beans
1 tin chopped tomatoes
1 large onion (chopped)
2 cloves of garlic (minced)
1 punnet fresh mushrooms (chopped)
1 tablespoon tomato puree
Black pepper
Chilli (mild or hot according to preference)
1 tablespoon olive oil
Baked potatoes/rice/tacos
Method: Heat the olive oil in a large pan – add the onions and fry until soft. Add the mushrooms and garlic and sauté for a few minutes. Mix in the tomatoes, kidney beans, FRY’S mince and tomato puree – add the black pepper and chilli to taste – heat through for 10 minutes. Serve with baked potatoes/steamed rice/Mexican tacos/grated cheddar Sheese.
Spag Bol
Ingredients:1 380g box FRY’S Mince
1 tin chopped tomatoes
1 large onion (chopped)
Several sun-dried tomatoes (finely chopped)
2 cloves of garlic (minced)
1 punnet fresh mushrooms (chopped)
1 tablespoon tomato puree
Black pepper
Finely chopped fresh basil
1 tablespoon olive oil
Spaghetti
Method: Heat the olive oil in a large pan – add the onions and fry until soft. Add the mushrooms and garlic and sauté for a few minutes. Mix in the tomatoes, sun-dried tomatoes, FRY’S mince and tomato puree – add the black pepper and fresh basil to taste – heat through for 10 minutes. Serve with spaghetti and garlic bread.
Cottage Pie
Ingredients:
1 box FRY’S Mince & vegan gravy
Water (for the gravy)
Cornflower (to thicken)
1 large onion (chopped)
1 punnet fresh mushrooms (chopped)
2 carrots – peeled and finely chopped
½ cup garden peas
Black pepper
1 tablespoon olive oil
6 large potatoes – peeled, cooked and mashed
Vegan margarine (for mashed potatoes)
Sheese dairy free medium cheddar cheese (to top it all!)
Method: Heat the olive oil in a large pan – add the onions and fry until soft. Add the mushrooms, carrots and peas and sauté for a few minutes. Make the FRY’S vegan gravy while the vegetables are sautéing. Mix in the FRY’S mince and vegan gravy – add the black pepper to taste – heat through for 10 minutes. If needed, stir in a little cornflower to help thicken the mix. Spoon the mixture into a large pie dish and cover with the mashed potato. Grate some Sheese dairy-free cheese over the top and place in a pre-heated oven (Gas Mark 6) until golden brown.