Preparation time
20 minutes

400g Rival Foods chicken satay
175 gram salted cashew nuts
1 tbsp olive oil
1 tbsp red curry paste
200 ml coconut milk
3 tbsp brown sugar
1 tbs soy sauce
Lime juice to your liking

Grind the cashew nuts into a fine powder in the food processor. Reserve a handful of nuts for garnish. Heat the oil in a saucepan and fry the curry paste over low heat. Stir in the coconut milk and bring to a boil. Add the ground cashew nuts, sugar, soy sauce and lime juice and bring back to the boil.

Keep stirring well to avoid burning. Roughly chop the reserved cashew nuts. Brown the satay in plenty of oil on all sides. Divide the satay among 4 plates. Spoon a spoonful of cashew nut sauce over each skewer and sprinkle with the chopped cashew nuts. Serve with an oriental cucumber salad and some atjar.



Preparation time
20 minutes

4 Rival Foods chicken fillets

1 tbsp smoke paprika powder
1 tbsp curry powder
1 tbsp cilantro seed
1 tbsp cumin seed
1 tsp chili powder
1 tbsp garlic powder

For the salsa:
1 tbsp lime juice
1 tbsp olive oil
2 mangos, peeled and cut in small cubes
1 red pepper, chopped fine
2 tbs fresh cilantro, chopped
Salt and pepper to your liking

Put all the ingredients for the chicken seasoning in a mortar and grind until everything is finely ground and mixed. Store the spice mixture in a sealed jar. Rub the chicken breasts with a little oil and then with the herbs. Fry the chicken in plenty of oil until golden brown on both sides and season with salt and pepper. For the salsa, mix all ingredients together and season with salt and pepper. Cut the chicken into slices and spread some mango salsa over it. Delicious with a Mexican salad made from avocado, corn, red onion and tortilla chips.



Preparation time
40 minutes

4 Rival Foods tenderloins
1 onion, chopped
1 garlic, minced
olive oil
300 gr mushrooms in pieces
4 sprigs thyme, leaves picked
2 tbsp red wine vinegar
1 tbsp mustard
Pepper and salt
± 10 sage leaves
Plenty of sunflower oil

For the bacon:
6 rice sheets
2 tbsp sunflower oil
3 tbsp soy sauce
3 tbsp nutritional yeast
2 tsp smoked paprika powder
1 tbsp maple syrup
Pinch of black pepper

Start with the bacon. To do this, preheat the oven to 200 degrees. Make a marinade by mixing all the bacon ingredients except the rice sheets in a bowl. Cut the rice sheets into equal strips of about 5 cm Place 2 bars on top of each other and press them together in a bowl of lukewarm water. Push the water out with your thumb and forefinger and dip the bar through the marinade. Place on a baking tray lined with baking paper. Repeat this with all strips of rice paper. Make sure the bars do not touch each other. Bake them between 6 and 8 minutes, depending on your oven, until they are brown. Check regularly that they do not burn. Remove from the oven earlier if it gets too hot. Let the bacon cool.
Heat a layer of sunflower oil in a pan and fry the sage leaves until they are crispy but do not let them brown. Remove the leaves from the oil and drain briefly on kitchen paper. Fry the onion and garlic in some oil in a frying pan. Add the mushrooms and thyme and sauté over high heat, stirring, until the moisture from the mushrooms has evaporated. Deglaze with a dash of red wine vinegar and stir in the mustard. Let it simmer for a few more minutes and season with salt and pepper.

Fry the pork tenderloins in oil until browned on both sides and cut into equal slices. Sprinkle with salt and pepper. Serve them with the mushrooms and bacon and divide the fried sage on top. Delicious with potatoes and blanched snow peas.

Make the bacon earlier (and make more). You can keep these in a sealed container for a few days.



Preparation Time
30 minutes

400g Rival Foods chicken satay
1 tbs olive oil
2 garlic cloves, minced
2 onions in halves
1 red pepper, chopped
1 red bell pepper, in strips
1 yellow bell pepper, in strips
1 orange bell pepper, in strips
1 can of tomato puree
1 can of diced tomatoes
2 tbsp smoked paprika powder
Parsley, chopped

Saute the garlic, onion and pepper in a tablespoon of olive oil until translucent. Add the bell pepper strips and fry briefly over high heat. Stir in the tomato puree and paprika and fry over medium heat for about 5 minutes, stirring, and finally add the diced tomatoes. Bring to the boil and let it simmer on low heat for 20 minutes. Fry the chicken skewers in plenty of oil until brown. Serve with the Hungarian paprika sauce and sprinkle with parsley. Delicious with, for example, roasted vegetables and yellow rice.



Preparation time
30 minutes

400g Rival Foods fish filets
100 gr Violife butter with sea salt (vegan)
2 tbsp thinly sliced fresh ginger
1 shallot, chopped fine
2-3 garlic cloves, chopped fine
6 tbsp fresh grapefruit juice
6 tbsp fresh orange juice
2 tbsp fresh lemon juice
100 ml Sauvignon blanc (from Chile)
3 tbsp soy sauce
1 cube of vegetable broth (not diluted in water)
4 tsp wasabi
2 tsp corn flour
Pepper to your liking

For the sauce:
Heat the Violife butter in a skillet. Add the ginger, shallots and garlic and cook them over moderate heat until softened, about 3 minutes. Add the juices of the red grapefruit, orange and lemon along with the wine, soy sauce and vegetable broth and bring to a boil over high heat. Cook at moderate heat for 20 minutes.
Set a fine mesh sieve over a jar and sieve the sauce from pieces. Add wasabi, salt and pepper to taste.
Thicken if desired using corn flour. Bring again to boil until desired thickness reached.

Wrap the fish filets individually in aluminum foil. Heat the oven to 180 Cᵒ and warm the filets in the oven for 10 minutes. Take the fish filets out of the oven and unwrap them. Add some Violofe butter in the grilling pan on high heat and wait until the butter is hot. Grill the fish filets each side for 1 minute. Serve together with the sauce.

Serve with some grilled lemon to drizzle your steak with lemon juice


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