RECIPES
take off the heat and leave to simmer with a lid on.
Unfold the filo sheets onto a sheet of baking paper on a large chopping board. Paint a very light coat of oil and a pinch of flax seeds between each sheet Into the middle of the stack of filo sheets place a horizontal line of the chestnut and Fry’s strips mix. Roll it up, paint lightly with oil and sprinkle with remaining seeds.
MAIN COURSE: TURK-ISH CHRISTMAS STRUDEL WITH HERBY BEANIE BALLS
Spare the Turkey with Fry’s Chicken strips parcelled up in crispy seeded filo pastry with a colourful festive concoction of chestnuts, red cranberries, and Christmas green curly kale. Served with; herby hazelnut Fry’s beefy veggie mince balls and a selection of winter vegetables. Serves 6, Total prep and cooking time 1 hour
INGREDIENTS
270g pack Filo Pastry sheets 190g (1/2 x 380g box) Fry’s vegetarian Chicken Style Strips 160g jar/vacuum pack of cooked chestnuts 1 tablespoon balsamic vinegar 80g Curly Kale – finely chopped 80g Cranberries 1 clove garlic finely chopped 1 tablespoon of cold pressed rapeseed oil 1 tablespoon of flax seeds
FOR THE BALLS
190g ( ½ pack) Fry’s beef style vegetarian mince (defrosted) 60g Ground Hazelnuts 1 tablespoon fresh sage finely chopped 1 tablespoon fresh parsley, finely chopped 2 tablespoons balsamic vinegar 1 teaspoon marmite 1 Tablespoon wholemeal flour
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www.r-magazine.co.uk VEGETABLES
160g Roast Sweet Potatoes 1 Dessertspoon coconut oil 160g parsnips cut into sticks 1 teaspoon soy sauce 160g Mashed swede turnip 1 teaspoon grated fresh Ginger 160g Stir Fried shredded red cabbage 80g Cashew nuts 1 tablespoon sesame oil 160g Green Beans 160g Carrots, thinly sliced in rounds 1 lime Salt and pepper
METHOD
Prepare all veg, finely chop the swede and boil in water Preheat oven to 180ºC with a baking tray with the coconut fat.
Chop up the sweet potato, toss in the hot oil on the baking tray in the oven put back in the oven for about 35-40 minutes or until golden brown. Bake the Fry’s chicken strips in the oven for 5 minutes Toss parsnips in soy sauce and add to the sweet potatoes
Put the finely chopped Kale, the chestnuts, the balsamic vinegar and garlic Into a large stainless steel heavy pan and gently heat for a few minutes until the chestnuts are hot Add in the Fry’s strips and the cranberries,
Scrunch the strudel up a little, and place on a baking tray and then into the oven for about 20 minutes until golden brown. In a cold bowl, knead all the ball ingredients together then shape into 12 balls
Add balls to the sweet potatoes and parsnips in the oven which will meanwhile all need turning to make sure they are oiled and cooking on all sides. Mash the swede with the ginger. Simmer the carrots and beans in 3 tablespoons of water and juice of a lime. Gently stir fry the red cabbage, with the sesame oil and the cashew nuts. Serve with rich gravy, cranberry or redcurrant jelly, hot apple sauce or a Christmassy chutney.
DESSERT: PORT ‘N’ MINCE PIES
Leave Santa an alternative to sickly sweet mince pies, bake him these savoury festive party pies. Short crust pastry stuffed with beefy, low fat, high protein veggie mince, and sautéed in port wine with mushrooms, omega 3 rich walnuts and red pepper. Makes aprrox 12 pies . Prep time 10 mins - Bake 15 mins
INGREDIENTS
320g pack ready rolled shortcrust pastry 380 g Box Frys beefy Vegetarian mince (and gravy powder) 80g red pepper, chopped 50g Walnuts, chopped 80g sliced button mushrooms 80g red onion finely chopped 80g carrots finely chopped
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