Chill out or entertain with these inspired evening dishes

Chicken-Style Skewers with Peanut Satay

Chicken-Style Skewers with Peanut Satay

Serves 2

Marinated in a creamy peanut sauce, these Thai-inspired Fry's Chicken- Style skewers are a perfect served with rice and colourful veg.

• ½ box Fry’s Chicken- Style Strips

For the peanut satay:

• 4 tbsp peanut butter

• ½ tsp cumin powder

• 4 tbsp soy sauce

• 2 tbsp lemon juice

• 1 tsp garlic powder

• ½ tsp ginger powder

• 1 tsp turmeric

• Sugar, to taste

• Plant-based milk or water, as needed

• Sliced onions, crushed peanuts and fresh coriander, for garnish

• Skewers, for serving

1 For the peanut satay, combine the peanut butter, cumin powder, soy sauce, lemon juice, garlic powder, ginger powder, turmeric and sugar in a bowl. Stir all ingredients together. Add a little bit of plant-based milk or water to thin out the mixture as needed.

2 Heat a little oil in a pan, and fry the Chicken-Style Strips for 6 minutes.

3 Combine the Chicken-Style Strips and sauce in a dish, ensuring the strips are covered with by the sauce. For best results, marinade for an hour (or overnight) in a container in the refrigerator.

4 Thread the Chicken-Style Strips onto skewers. Add the Chicken-Style Strips to a pan and fry for 2-3 minutes to reheat.

5 Sprinkle the skewers with fresh onions, crushed peanuts and coriander, and serve with the remaining sauce on the side.

Recipes and images from: The Fry Family Food Co.

Jerk-Style Fry’s Nuggets, Rice & Beans & Fresh Mango Salad

Serves 2

This jerk-style recipe is packed with flavour and spice, as well as an abundance of fresh vegetables to sink your teeth into. Fry’s vegan nuggets give it another dimension — it’s sure to become a family-favourite in no time.

• 1 pack (380g) Fry’s Chicken-Style Nuggets

• 2 tbsp vegetable oil

• 1 red pepper, half thinly sliced, half diced

• 1 bay leaf

• 1 400g tin (14oz) kidney beans, drained and rinsed

• 160ml (⅔ cup) coconut cream

• 500g (17.6oz) pre-cooked rice

• 10g fresh thyme

• 1 ripe mango, peeled and sliced into thin strips

• 100g (1 cup) red cabbage, finely sliced

• 150g (5.3oz) baby spinach, washed

• Juice of 2 limes

• Salt and pepper to taste

Jerk Sauce:

• 1 bunch (100g approx.) spring onions, roughly chopped