On Saturday night, Fry’s Family Food sent me Chef Candice to make a 5 course dinner for me and my family. Using only Fry’s vegetarian goodies, Chef Candice made enough food to feed an army. Or a good Yiddisha family 😉
We had a mixed bag of dinner guests. Paul and I and the kids (kids are fussy as you know and I think they were the ones we had to win over the most), my mom & Brian (Brian doesn’t eat anything vegetarian), Dave (Confirmed carnivore) & Yael and Timor & Marc.
We started off the night with a Asian inspired salad with chicken style strips coated in honey and sesame seeds. I have to admit, this was my favourite of all the dishes. The strips look and taste just like chicken. And the best part… The kids LOVED them!
- Fry’s Chicken Strips
- 1 x cup sesame seeds
- ¼ x cup raw honey
- Grape-seed oil
- Salad veggies
- Mix the honey with a tablespoon of boiling water in a shallow bowl.
- Place the sesame seeds in another shallow bowl.
- Dip the strips into the honey then into the seeds and place on a baking tray in the fridge for 15 minutes.
- Heat a splash of grape-seed oil and gently toast the strips, watching that they don’t burn.
- Serve as one large salad or in individual salads by placing the salad veggies in a bowl, slicing the avo in thin strips on top and then placing the warm chicken style strips over them.
The next course was two mini burgers served with potato wedges. One burger was the Fry’s original burger patty and the other was the Asian spiced burger. Both were delicious, although the actual patty’s were a bit too processed looking (too uniform in shape and texture) to pass for ‘real’ meat patty’s.
The third course was chicken style chunks/balls on rice noodles. I think this was the least appreciated dish of the night. It was tasty and I have discovered I adore rice noodles but the chicken style chunks were very ‘un-meaty’ in texture. That being said, only Brian didnt finish his. The rest of my guests polished theirs off.
My second favourite dish of the night came out as the fourth course. Lamb style curry mini bunny chows! These were amazing and I was so pleased that there were leftovers which we ate the next night for supper. The lamb style meat looked, felt and tasted like lamb. I was very impressed.
- Fry’s lamb style chunks
- 3 x medium ripe tomatoes, grated
- 1 x medium onion, chopped
- 1 x tsp ginger and garlic mix
- 4 curry leaves
- 100g x potatoes, peeled and diced
- 7.5ml x curry mix
- 150ml x vegitable stock
- Garam Masala
- Lemon juice
- Canola oil
- Salt and Pepper
- Fry the onions in a little oil.
- Add the ginger and garlic mix.
- Add the curry leaves and curry mix.
- Add the lamb style chunks and mix so they are coated in the sauce, cook on low.
- Add the tomatoes and potatoes and stir while slowly bringing the mixture to a boil.
- Then add a little of the stock until the chunks are just covered.
- Turn down the heat and simmer, covered, for about 1 hour until the chunks are soft and the mixture is thick and juicy, adding more stock as needed.
- Adjust the flavour to taste by adding salt and pepper or the Garam Masala and a squeeze of lemon juice.
The last course was mini chicken schnitzel with garlic mash potato and sautéed baby mushrooms. I have always liked the Fry’s chicken schnitzel and this time was no exception. They were delicious.
Thank you Fry’s for treating me and my family to an awesome 5 course #FamilyMeal.
If you would like to purchase a Fry’s recipe book you can pop over here.