Fully-loaded nugget braai boat | Phoenix Sun

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Fully-loaded nugget braai boat | Phoenix Sun

Phoenix Durban

Served with a flavourful tomato and onion relish, this dish is ideal to prepare when entertaining guests.
It’s divine and we look forward to hearing from you once you give this recipe a shot.
*This recipe is courtesy of the Fry’s Family Food Group. 
For the braai boat:
One pack of Fry’s Rice Protein and Chia Nuggets
One large ciabatta
Two braaied mielies, cut from the cob
One cup of grated vegan cheese
For the tomato and onion relish:
Three tomatoes, diced
One large onion, diced
One-two garlic cloves, crushed
One green pepper, diced
One tablespoon of olive oil
One teaspoon of sugar
Salt and pepper, to taste
Fresh basil
To serve:
Chopped spring onion, to garnish
Chutney dipping sauce

Heat olive oil in pan, add onion and brown lightly. Add the crushed garlic and heat with onion.
Add green pepper and stir-fry lightly. Add chopped tomatoes and sugar, let simmer for 15-20 minutes.
Season with salt and pepper to taste, and add the basil. Set aside. Slice a channel out of the top of the bread loaf and hollow it out a little.
Layer the braai relish, mielies and Nuggets from pack inside the bread and top with a little more braai relish and the grated vegan cheese.
Pop the hollowed out bread back on top, wrap the loaf in tin foil and place on the braai. Bake the loaf for 20-25 minutes or until the bread is heated through.
Unwrap the loaf, slice into segments and sprinkle spring onion over the top before serving with a chutney dipping sauce.

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