1 box Fry’s Chicken style strips
2 cups low-fat coconut milk
1 tbsp Thai Green Curry paste
1/2 onion, chopped
4 lime leaves
1 medium red chilli and green chilli (sliced in half diagonally)
1 tbsp palm or soft brown sugar
2 baby marrows, sliced
Handful of fresh coriander

Simmer the coconut milk with the curry paste, lime leaves, chilli and sugar in a pot for 5-7 minutes before adding all the vegetables at once. Bring to boil and cook quickly for 10-12 minutes, until vegetables are just tender.

Heat a little oil in a frying pan. Fry chopped onion until brown. Add frozen Chicken style strips. Fry on high heat for approx. 6-8 minutes. Remove strips from the pan and add them to the curry.

Garnish with coriander and serve hot.

HOW MANY OF US CAN SAY “MOM TAUGHT ME TO COOK”?

This Mother’s Day, we celebrate this most powerful of gifts & those who give it.

If your mom has ever talked about the importance of eating veggies. If your mom has ever showed you how to peel a potato. 

• If your mom has ever cooked a meal so bursting full of flavour you didn’t even think “where’s the meat?”

Then we want to hear about it!

Tell us in 3 sentences or less what your mom – or a mom you know – taught you about meat-free cooking.

The winning entry will receive a hamper which includes vouchers for Fry’s Family Foods, The Roots, Shoots & Leaves Recipe book and a MFM t-shirt.

Entries can be as creative as you like and remember, your mum can be anywhere on the scale of vegetarian to devoted meat-eater, we want to hear about them all.

To enter, email your nugget of wisdom to info@supportmfm.co.za . We’ll share some of the best answers along the way and keep the conversations rolling.

Entries close midnight Sunday 12^th May, with the winner to be announced on Meat Free Mother’s Day, Monday 13^th May 2013.

From all of us here at MFM, we hope your mum has a Happy Meat Free Mother’s Day!

Disclaimer: Each entry will be individually judged based on the originality and merit of the submission. The winner will be decided by the MFM team and contacted via Email to organise distribution of the prize. Entry is only open to South African residents and multiple competition entries are not permitted. 

SMS “FRYS01″ and your email address to 33720 to stand a chance of winning a Fry’s Hamper.

1 box Fry’s Chicken Style Strips
Mixed vegetables
2 cups rice
½ an onion, chopped
1 tomato
Curry leaves
Mint
Thyme
1 tablespoon masala
Egg-yellow food colouring, mixed with a little water
Margarine
2 green chillies
Oil

Braise onion and tomatoes in oil. Add curry leaves, mint, some thyme and masala. After a few minutes, add the mixed vegetables and Fry’s Chicken Style Strips. Simmer until cooked through.

Steam the rice and strain it. Add it to the curry but do not mix in. Flatten it over and around the curry.  Dig into each side with a fork and add the egg-yellow food colouring and a little margarine. Place in a medium heat oven for about fifteen minutes.

Remove from oven and mix curry and rice until it is a nice yellow colour. Serve with a salad.

SMS “FRYS02″ and your email address to 33720 to stand a chance of winning a Fry’s Hamper.

1 box Fry’s Golden Crumbed Schnitzels
25ml oil
1 onion, chopped
5 cloves of garlic, peeled and crushed
½ teaspoon jeera (cumin)
A pinch of mustard seed, roasted and ground
A pinch of methi (fenugreek), roasted and ground
2 tablespoons mixed masala (chilli powder, turmeric powder, gharam masala)
2 green chillies
2 tablepoons tomato sauce
10 over-ripe tomatoes, grated
50 grams seedless tamarind, soaked in 125ml hot water
8 curry leaves
Salt and sugar to taste
Dhania (coriander) to garnish

Pan fry in 5ml oil, or oven bake, the schnitzels. Set aside.

Sauté the chopped onions in 20ml oil. Add jeera, mustard and methi seeds, together with the crushed garlic. Add the mixed masala, green chillies and grated tomatoes.

Simmer until the tomatoes have reduced to a paste, then add the tomato sauce and tamarind. Add the curry leaves, salt and sugar to taste. Place the cooked schnitzel in the sauce and simmer for 10-15 minutes.

Serve hot, with roti or basmati rice. Garnish with dhania.

SMS “FRYS03″ and your email address to 33720 to stand a chance of winning a Fry’s Hamper.

1 box Fry’s Chicken-Style Strips
1 packet braai charcoal
Mint and thyme
2 tablespoons butter
 1 teaspoon Robertson’s Spice for Rice
1 cup mushroom, chopped
½ cup mild or hot peri-peri sauce
1 tablespoon olive oil
1 onion, chopped
Pinch black pepper
Rice
Mixed vegetables

Mix strips with mint and thyme. Wrap in foil and put on hot coals for 4 minutes. Melt butter in a pan. Cook onions and mushroom. Add ½ a cup of peri-peri sauce and simmer for 1 minute. Add a pinch of pepper. Cook rice, flavour with Spice for Rice. Braise vegetables in a scoop of butter.

SMS “FRYS04″ and your email address to 33720 to stand a chance of winning a Fry’s Hamper.

1 box Fry’s Meat Free Mince
1 packet onion sauce
500g lasagne sheets
1 cup cheese, grated
2 tablespoons oil
3 tomatoes, peeled and chopped
1 ½ onions, finely chopped
2 tablespoons garlic
2 tablespoons jeera powder
2 tablespoons dhanya powder
2 tablespoons garam masala
3 tablespoons chilli powder
Salt to tast

Preheat oven to 180°.

Mix onion sauce with 3 cups of water. Bring to boil, stir until thick then set aside. Fry onion in oil until slightly brown. Add all spices and garlic and stir. Add Fry’s mince, tomatoes and salt to taste. Cook until combined for 20 minutes.

In a casserole, alternate lasagne sheets, onion sauce and mince. Repeat layers until baking dish is full. Finish with a layer of sauce topped with grated cheese. Bake at 180° for one hour until golden brown.

Serve with a green salad.

SMS “FRYS05″ and your email address to 33720 to stand a chance of winning a Fry’s Hamper.

1 box Fry’s Meat Free Chicken-Style Strips
100g salted butter OR ¼ cup olive oil
1 tablespoon crushed garlic
2 tablespoons crushed ginger
½ cup mayonnaise
3 teaspoons apricot jam
2 teaspoons crushed red chillies
½ cut tomato puree OR fresh grated tomato
1 teaspoon cumin powder
1 teaspoon coriander powder
2 teaspoons chilli powder
2 tablespoons chopped coriander & salt to taste
1 onion, finely chopped

Heat butter/oil and lightly fry the strips until golden brown or until cooked. Remove from oil and place on a paper towel. To the remaining butter/oil, add ginger, garlic and onion. Sauté for 2-4 minutes.

Stir in the rest of the ingredients, starting with the dry ingredients, then the wet. Cook until well blended and the oil starts to surface. Make sure to season with salt.

Add the strips and allow to simmer on medium-low heat for about 8-10 minutes.

Garnish with chopped coriander and serve. 

SMS “FRYS06″ and your email address to 33720 to stand a chance of winning a Fry’s Hamper.

1 box Fry’s Meat Free Mince
¼ cup oil
1 large onion
3 cloves garlic, sliced
2 dried chillies
1 teaspoon ginger paste
½ teaspoon mustard seeds
1 teaspoon whole jeera
2 tablespoons mixed masala
6 bunches methi bhaji (herbs)
3-4 ripe tomatoes

Heat oil. Fry ½ and onion, thinly sliced, with mustard seeds, jeera, ginger paste, dried chillies and garlic, until golden brown. Add masala and fry for 30 seconds. Add Fry’s Meat Free Mince and braise well. Add methi herbs and salt to taste. After about 3 minutes, add tomatoes and allow to cook until almost soft. Then add the other ½ and onion, thickly sliced, and some green chilli. Allow onion to soften.

Garnish with dhania and serve with roti, rice or fresh bread.

SMS “FRYS07″ and your email address to 33720 to stand a chance of winning a Fry’s Hamper.

500g Fry’s Chicken-Style Strips
1 teaspoon ginger & garlic paste
1 teaspoon salt
1 teaspoon garam masala
1 teaspoon dhania powder
½ teaspoon turmeric powder
1 tablespoon mixed masala
½ teaspoon crushed chillies
½ teaspoon cinnamon powder
1 tablespoon sour milk (maas)
1 tablespoon fried onions
1 tablespoon oil
1 tablespoon tomato puree
¼ cup water
2 sprigs thyme
2 green chillies
Fresh coriander, chopped

Grease a thick-based pan with oil and heat for 1 minute. Add the Fry’s Chicken-Style Strips and allow to simmer for 2-3 minutes until the half cooked.  

Add all ingredients except water and sour milk (maas).

Allow to cook for 6-8 minutes. Add water if necessary to prevent burning. Ensure the Fry’s Chicken-Style Strips are now cooked and golden brown. Thereafter add in the maas and allow to simmer for 2-3 minutes.

Garnish with coriander. 

SMS “FRYS08″ and your email address to 33720 to stand a chance of winning a Fry’s Hamper.

1 box Fry’s Chicken-Style Strips
1 ½ teaspoons ginger paste
3 teaspoons fennel powder
½ teaspoon clove powder
1 teaspoon yellow food colouring
½ teaspoon pepper
100g butter and 1 teaspoon oil (to prevent burning)
30g butter
1 teaspoon fennel seeds
1 cup onions, grated
4 fresh chillies
6 cloves garlic, mashed
410g tomato puree
Salt to taste
1 can evaporated milk
½ teaspoon elachi (cardamom)
½ teaspoon freshly ground black pepper

Place Fry’s Chicken-Style Strips in a bowl. Add ginger paste, fennel and clove powder, food colouring and pepper. Rub all spices lightly into strips, then fry in the butter.

Remove strips and add the extra 30g butter to the pan. Stir in fennel seeds and onions until soft. Add the garlic and stir fry for 1 minute. Stir through tomato puree and bring to the boil. Add strips and salt. Stir in evaporated milk. Sprinkle elachi and pepper over strips.

Heat through before serving. Serve with hot soft parathas, butter naan or basmati rice.