Recently, I attended a Fry’s Family cooking demonstration hosted by Chef Abdul at the Giggling Gourmet, the Cook’s Playground in Green Point…….
Coming from a carnivorous family being a vegetarian has never been a consideration. Some time ago, Jay and Bey went on a strictly vegan diet and lost a lot of weight (I’m sure it was coupled with some exercise) and they looked good. Bey had a glow. I wanted some of that. If vegan could get them to look like that when I am in. I don’t think I can ever stop eating meat but it doesn’t hurt to have a vegetarian meal now and then.
Come to think of it, we eat such a lot of meat. I remember the days eating was a luxury reserved for Sundays only. Don’t get me wrong, it was because of circumstances. A vegetarian diet has some good health benefits that make it worthy of consideration, that is in addition to keeping one slimmer. Once you go vegetarian on a meal, it becomes easier to do it the whole day or week. It’s a lifestyle that one can easily adapt to.
Fry’s Family is one of the companies promoting going green, vegetarianism, healthy eating and in partnership with Deena Naidoo they have created a range of meat-free products. “With our food, you will get all the flavour of the meat but you will feel good for making a better choice. We use a blend of grains and legumes with only natural flavours and spices, so not only is our food Non-Genetically Modified but naturally cholesterol free and high in protein.”
Check out some of the tweets from the cooking classes around the country……
— FryFamilyFoodCo (@FrysFamily) October 9, 2014
— Fetty's Street Food (@thefet) October 14, 2014
— Olerato 🥀 (@KayMatushe) October 28, 2014
At the cooking class, I met and got to cook with some amazing ladies Neoline, Tanya and Julie (see featured image).
We prepared Toasted Sesame Strips and ended with Coconut Prawn Curry. Both recipes were so good, I had to share the Coconut Prawn Curry. Get to try it!
Coconut Prawn Curry
Serves: 2 – 4
1 pack of Fry’s Meat Free Crispy Prawns
60ml (4Tbsp) oil
1 onion, finely chopped
5ml (1tsp) ginger and garlic paste
5ml (1tsp) mustard seeds
2 green chillies, sliced
15ml (1Tbsp) chilli powder
15ml (1Tbsp) garam masala
4 tomatoes, grated
400ml coconut milk
400g can of chickpeas, rinsed and drained
Coriander, for garnishing
½ lemon, sliced
- Heat 2 tablespoons of oil in the saucepan and add Fry’s prawns. Fry until golden brown and drain and set aside.
- Add another 2 tablespoons of oil to a saucepan and add mustard seeds, onions, chillies, ginger and garlic paste, chilli powder and garam masala. Cook until golden brown.
- Add tomatoes and simmer for 5 minutes.
- Add chickpeas and allow to cook through. Stir in prawns and coconut milk.
- Simmer for 2 minutes and garnish with coriander.
- Serve with naan bread or couscous.