RECIPES
125ml port wine Black pepper 12 Foil tartlet cases (approx 8cm diameter)
METHOD
Preheat oven to 180ºC. Gently simmer mushrooms, onion, walnuts and carrots in the port wine until walnuts have softened on a low heat, in a heavy pan with lid. Cut 12 rounds of pastry to fit foil tartlet cases and make strips of remaining pastry. Add mince, gravy powder and chopped red pepper to the vegetable mix and stir thoroughly whilst sautéing for a few more minutes. Generously fill each pastry case with mince mix and top with a lattice of pastry strips. Lightly paint pastry tops with oil. Bake for 15 to 20 mins until golden brown. As with traditional mine pies best served warm. Serve with a creamy mustard sauce
SIDES: POLONY PIZZETTES
Perfect flash mob low fat party snacks. Mini pittas with plantastic pasta sauce, Fry’s veggie Polony and Swiss Vegusto Dairy free cheese topped with olives. Makes about 12. Prep time 30 mins - Bake 10 mins
INGREDIENTS
12 wholemeal mini pita pocket breads 8 Tick slices of Fry’s Polony sausage 12 Slices of
Vegusto.co.uk award winning
dairy free melting cheese 12 pitted green olives For the 5 a day pasta / pizza sauce 3 tablespoons of vegetable stock/water or red wine 3 Tomatoes 300g jar tomato puree 80g crated carrot 80g broccoli and cauliflower florets finely chopped 60g Curly Kale finely chopped 80g courgette chopped 80g red onion chopped 1 clove garlic , chopped 1 sprig watercress 1 stick of celery grated or finely chopped 30g dried apricots finely chopped 1 dessertspoon fresh, finely chopped marjoram/oregano 1 dessertspoon fresh, finely chopped basil 1 dessertspoon fresh, finely chopped parsley 1 teaspoon sweet paprika 80g Red Pepper finely chopped
METHOD
In a large, heavy, stainless steel pan with a tight fitting lid put all the sauce vegetables except the red pepper, herbs and the tomato puree and very gently simmer for about 20 – 30 minutes to cook in their own juices. Add in the tomato puree, red pepper and herbs, stir and reduce on a low heat until there is no spare liquid just a thick sauce. Preheat oven to 180ºC. Cut polony slices into 3 triangular segments and slice olives. On each mini pita, spoon a dessertspoon of tomato sauce, then place 2 segments of polony, a slice of ‘vegusto melty’ cheese and top with a couple of
slices of olives. Bake for 10 minutes, until vegusto begins to bubble.. Serve warm if possible. Serve a few with a big green salad and seeds for tea. Great lunch box treat. If time’s short, thicken a jar of vegetable pasta / meatball sauce with some ground almonds.
“TURK-ISH” SATAY PARTY STICKS
Totally Free-From turkey, not even from Turkey these meat free kebab sticks are made with Fry’s Vegetarian Chicken Strips and dipped in a (previously) secret family Dutch satay sauce recipe then baked in the oven. Prep time 15 mins - Bake 10 mins
INGREDIENTS
1 x 380g box Fry’s vegetarian Chicken Style Strips 1 Tablespoon sesame seeds For the sauce 1 Tablespoon sesame oil 80g Red onion finely chopped 80g Chestnut Mushrooms finely chopped
2 cloves of garlic very finely chopped or crushed 1 teaspoon lime juice ½ teaspoon soft brown sugar 4 dessertspoons smooth peanut butter 2 Teaspoons ketjap manis or soy sauce 200ml of Kara Coconut milk Wooden long kebab/bbq skewer sticks
METHOD
Fry’s Vegetarian are from independent health food stores, Holland and Barrett
www.goodnessdirect.co.uk &
www.frysvegetarian.co.uk
In a small stainless steel pan add sesame oil, onions and mushrooms and gently sauté until they start to brown. Add in other sauce ingredients and on a gentle heat stir and simmer until the peanut butter blends into a thick sauce. Preheat oven to 180ºC. Toss the fry’s vegetarian chicken style strips into the sauce and skewer onto the sticks. Sprinkle with sesame seeds and bake for 10-15 minutes until they start to crisp around the edges and sauce is baked on. Serve with remainder of sauce and salad. Could also serve with brown rice.
www.r-magazine.co.uk 93
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