Ingredients
- 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
- 2 cups rice
- 2 cups mixed vegetables
Meat Free Lanieres de Poulet
This dish is a wonderful demonstration of South Africa’s multicultural landscape, combining classic French ingredients like thyme and butter with African spices.
Method
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.
This recipe was contributed to the Fry’s Family by Mark Naicker.
Submitted byWally and Debbie Fry
Tips and Tricks
Keep mint in a glass of water, like a bouquet of flowers and store in your fridge wrapped in a plastic bag. Mint should last a week or so stored in this way. Remember to change the water regularly to prevent mould and decay.
Avoid placing mushrooms near foods with strong odours or flavours, they will absorb them like a sponge!
Cooked rice can be frozen and saved for another meal. We recommend consuming within 2 weeks of freezing for maximum taste and to avoid freezer burn.
