Flame Grilled Tender Fillets - 250g

Regular price: R 120.00
Sale price: R 120.00
Regular price
Unit price: per

Quantity must be 1 or more

Chicken inspired, plant perfected.

We use a protein packed blend of plant-based ingredients and flavours to create an authentic chicken alternative. It tastes like chicken, it looks like chicken and it cooks like chicken. These succulent tender fillets are perfect to use in any chicken-style dish such as curries, on fresh salads, pizza, in pasta, tacos, stir-fries, southern style deep fried or on their own, we encourage anything your imagination can create.

We use a multi blend of plant protein structures (soy protein, fava bean, pea protein, lentil and chickpea flour) to create this unique product. Original & Smokey Barbeque

Sweet and sour bowls.

You will need:

250g Flame Grilled Tender Fillets of your choice
2 bell peppers, cubed
1 brown onion, thickly sliced
¼ pineapple, cubed
2T pineapple juice
1T rice wine vinegar
1T sweet chilli sauce
Coconut oil
1 cup sticky rice, cooked
2 spring onions, finely sliced
toasted sesame seeds, to garnish

Method:

Heat a tablespoon of coconut oil and fry the onion and peppers until just cooked. Add in the pineapple juice, soy sauce, vinegar and sweet chilli sauce and leave to reduce to a sticky sauce. Add in the plant-based protein and pineapple cubes and stir to combine. Divide the rice between two bowls and top with the sweet and sour chicken. Scatter over the spring onions and sesame seeds and serve.

Hawaiian pizza.

You will need:

125g Flame Grilled Tender Fillets of your choice
a ready made pizza base
pizza sauce
½ cup grated cheese of your choice
2T pineapple, chopped
2 spring onions finely chopped

Method:

Preheat the oven to 220°C. Spread the pizza sauce over the pizza base and scatter over the mozzarella cheese. Top with the pineapple, shredded plant-based protein of your choice and bake until the pizza crust is golden brown and the cheese has melted. Scatter over the spring onions, slice the pizza and serve.

Cajun-style tacos.

You will need:

250g Flame Grilled Tender Fillets of your choice
Olive oil
1t cajun spice
1 cup red cabbage, shredded
fresh coriander, chopped
1 red onion, finely sliced
2 avocados, peel and sliced
pineapple, cubed
1t chill flakes
juice and zest of 1 lime
4-8 flour tortillas

Method:

Combine the pineapple, red onion, coriander, chili flakes and lime zest and juice to make a salsa. Heat a little olive oil in a pan and add in the shredded plant-based protein. Sprinkle over the Cajun spice and toss to coat. Divide the shredded cabbage, coriander, red onion and sliced avocado between the tortillas and top each with a helping of cooked filling. Serve the tacos with the pineapple salsa and garnish with coriander.

Battered and southern fried tender fillets.

You will need:

250g Flame Grilled Tender Fillets of your choice

For the coating:

4 tbsp gram flour
200 ml plant milk
1 tsp cider vinegar
1/2 tsp sriracha

For the spiced flour:

300 g plain white flour
3 tbsp corn flour
2 tsp fine sea salt
2 tsp old bay seasoning
1/2 tsp ground black pepper

Method:

Ready your 250g Flame Grilled Tender Fillets by thawing throughout. In one medium bowl, combine the gram flour, plant milk, cider vinegar and sriracha. Whisk well to combine. This is your egg mixture.

In another medium bowl, combine all the spiced flour mixture ingredients. Mix to combine.

Place a medium, high sided frying pan over a medium heat or turn on a deep fat fryer. Bring the oil to 170C. Assigning your left hand to the egg mix and your right hand to the spiced flour, dunk a piece of chicken in the flour and toss to coat. Then, with your right hand, place the floured chicken in the egg mixture. Use your left hand to coat the chicken and then pick it up and place back in the flour. Very carefully coat for a second time in the flour mixture then place carefully in the hot oil.

Fry the Tender Fillet piece for around 2-4 minutes or until completely golden brown. Using a spider or a slotted spoon, remove the Tender Fillet from the fryer and place on a few pieces of kitchen towel to drain. Repeat the process with the remaining chicken. Serve while hot!

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