Polony Pizzettes & “Turk-ish” Satay Party Sticks

December 18, 2012 at 10:01 am Leave a comment

And if you thought it couldn’t get any more delicious… along comes Fry’s Vegetarian fabby Polony Pizzettes and “Turk-ish” Satay Party Sticks…

I have had the tough job of tasting these….. and they are just great…

Ideal for Christmas and New Year… well for us idea at anytime….

Enjoy!

+ If you do make them why not send us in a pic or 2?

Polony Pizzettes
Perfect flash mob low fat party snacks. Mini pittas with plantastic pasta sauce,  Fry’s veggie Polony and Swiss Vegusto Dairy free cheese topped with olives. These are not just any pizzas, they are not even Marks and Spencer Pizzas – these are pizzettes to win you a ‘domestic goddess’ sticker. Great for parties and packed lunches.

Makes about a dozen pizzettes

Prep time 30 mins – Bake 10 mins

Ingredients

  • 12  wholemeal mini pita pocket breads
  • 8 Thick slices of Fry’s Polony sausage
  • 12  Slices of Vegusto.co.uk award winning dairy free melting cheese
  • 12 pitted green olives

For the 5 a day pasta / pizza sauce

  • 3 tablespoons of vegetable stock/water or red wine
  • 3 Tomatoes
  • 300g jar tomato puree
  • 80g crated carrot
  • 80g broccoli and cauliflower florets finely chopped
  • 60g Curly Kale finely chopped
  • 80g courgette chopped
  • 80g red onion chopped
  • 1 clove garlic , chopped
  • 1 sprig watercress
  • 1 stick of celery grated or finely chopped
  • 30g dried apricots finely chopped
  • 1 dessertspoon fresh, finely chopped marjoram/oregano
  • 1 dessertspoon fresh, finely chopped basil
  • 1 dessertspoon fresh, finely chopped parsley
  • 1 teaspoon sweet paprika
  • 80g Red Pepper finely chopped

Method

  1. In a large, heavy, stainless steel pan with a tight fitting lid put all the sauce vegetables except the red pepper, herbs and the tomato puree and very gently simmer for about 20 – 30 minutes to cook in their own juices.
  2. Add in the tomato puree, red pepper and herbs, stir and reduce on a low heat until there is no spare liquid just a thick sauce.
  3. Preheat oven to 180ºC
  4. Cut polony slices into 3 triangular segments and slice olives
  5. On each mini pita, spoon a dessertspoon of tomato sauce, then place 2 segments of polony, a slice of ‘vegusto melty’ cheese and top with a couple of slices of olives
  6. Bake for 10 minutes, until vegusto begins to bubble.

Serve warm if possible. Serve a few with a big green salad and seeds for tea. Great lunch box treat. If time’s short, thicken a jar of vegetable pasta / meatball sauce with some ground almonds.


Glyn Ridgers-96

Glyn-Ridgers-80
“Turk-ish” Satay Party Sticks

Totally Free-From turkey, not even from Turkey these meat free kebab sticks are made with Fry’s Vegetarian Chicken Strips and dipped in a (previously) secret family Dutch satay sauce recipe then baked in the oven

Prep time 15 mins – Bake 10 mins

Ingredients

  • 1  x 380g box Fry’s vegetarian Chicken Style Strips
  • 1 Tablespoon sesame seeds

For the sauce

  • 1 Tablespoon sesame oil
  • 80g Red onion finely chopped
  • 80g Chestnut Mushrooms finely chopped
  • 2 cloves of garlic very finely chopped or crushed
  • 1 teaspoon lime juice
  • ½ teaspoon soft brown sugar
  • 4 dessertspoons smooth peanut butter
  • 2 Teaspoons ketjap manis or soy sauce
  • 200ml of Kara Coconut milk
  • Wooden long kebab/bbq skewer sticks

Method

  1. In a small stainless steel pan add sesame oil , onions and mushrooms and gently sauté until they start to brown
  2. Add in other sauce ingredients and on a gentle heat stir and simmer until the peanut butter blends into a thick sauce
  3. Preheat oven to 180ºC
  4. Toss the fry’s vegetarian chicken style strips into the sauce and skewer onto the sticks
  5. Sprinkle with sesame seeds and bake for 10-15 minutes until they start to crisp around the edges and sauce is baked on.

Serve with remainder of sauce and salad. Could also serve with brown rice.

Glyn Ridgers-91

And remember we are always looking for your veggie Crhstitmas tips for www.veggiechristmas.com – no matter when as this is a growing guide and each year gets bigger and better :O)

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