This is a must-try
We know the traditional celebratory Christmas roast is long gone, but what is a Sunday dinner without some proper food?
And no, all food does not have to include meat. Fry Family Food Co, www.fryfamilyfood.com/za/, recently launched its new Soy and Quinoa Country Roast and we’re really impressed.
The family-owned food company has developed a festive meatless “meatloaf”, introducing the first plant-based roast to hit SA shelves. The roast offering is a delicious and nutritious meal rich in omega-3 fatty acids, iron and fibre, and much more. Available at select Pick n Pay stores for R62,99.
Rather want to cook something at home? Then you have to give this country roast in a sweet tomato glaze with sweet potato mash recipe a try. We’re definitely going to.
1 Fry’s Soy and Quinoa Country Roast
300g vine tomatoes
For the sweet tomato glaze
1/3 cup tomato sauce
3 tablespoons brown sugar
1 tablespoon yellow mustard
For the sweet potato mash
2 large sweet potatoes, peeled and roughly chopped
½ cup full fat coconut milk
1 sprig of rosemary, destemmed and chopped
Sea salt, to taste
Freshly cracked black pepper, to taste
· Defrost the roast fully before cooking.
· Preheat the oven to 180°C.
· Remove the roast from cardboard sleeve and plastic.
· For the glaze, mix the tomato sauce, brown sugar and mustard until well combined. Pour half over roast.
· Then prepare your oven-roasted tomatoes by rubbing a little olive oil in the bottom of a roasting pan. Cut the tomatoes into halves and place in the pan. Toss tomatoes with a splash of olive oil and sprinkle with herbs, salt and pepper.
· Place the country roast in its foil on a baking tray. Cook the roast and the tomatoes in the oven for 30-35
· For the sweet potato mash, add peeled and chopped potatoes into a medium pot and cover with water. Bring to a boil. Reduce heat to a simmer and cook until the potatoes are very tender about 10 minutes. Drain.
· Heat up the coconut milk in a pot and add potatoes back in. Mash with a masher, adding the rosemary, sea salt and black pepper.
· Take the tomatoes and roast out the oven.
· For extra crispiness, keep the roast in the oven for another few more minutes.
· Serve with the remaining tomato sauce on the side as a dipping sauce and the mash.