Present the perfect meat alternative to your Christmas dinner with this Fry’s Country Roast served with Cranberry and Chili Jam
Serves 5-7
Ingredients
- 1 Fry’s Soy and Quinoa Country Roast
For the Cranberry and Chili Jam:
- 40ml (21/2 tbsp) olive or coconut oil
- 5ml mustard seeds
- 1 bay leaf
- 1 red onion, finely chopped
- ½ clove garlic, finely crushed
- 5ml dried chilli flakes
- 1 small red chilli, halved
- 500g (5 cups) frozen (or fresh) cranberries
- 5ml mustard
- 150g (3/4 cup) brown sugar
- 40ml (21/2 tbsp) red wine vinegar
Method
For the Country Roast:
- 1 Defrost the Country Roast fully at room temperature or in the fridge before cooking.
- Preheat the oven at 180°C (Gas Mark 4, 350°F).
- Remove the Fry’s roast from cardboard sleeve and plastic. Baste with a bit of oil and place in the foil on a baking tray.
- Roast for 30 minutes. For an extra crisp finish, roast for a few more minutes.
For the Cranberry and Chili Jam:
- Heat the oil over a moderate heat and add the mustard seeds. When they begin to pop, add the bay leaf, red onion, garlic and chilli (flakes and halves).
- Sauté over a gentle heat for 10–12 minutes until the onions are very soft but not coloured.
- Add the remaining ingredients and simmer gently for 20 minutes, add a little water if the jam is too thick.
- Season with salt and pepper and allow to cool.
- Spoon into a sterilized jar ready for serving.
- Top the Country Roast with the Cranberry Jam and serve with your favourite side dishes!
Recipe and images from: www.fryfamilyfood.com
