Description

Subtly spiced, these delicious loaded fries are topped with Eat Curious Dehydrated Pieces, grilled onions, a zesty lime yoghurt and fresh coriander leaves.

THIS RECIPE HAS BEEN CREATED BY EAT CURIOUS CULINARY DIRECTOR RHYS

Rhys Richardson develops healthier, more sustainable recipes designed for real kitchens. With a background in contract catering and multi-site operations, he understands the balance between nutrition, cost, consistency, and scale. His approach blends practical foodservice thinking with bold flavours and strong presentation, creating dishes that are nutritious, simple to execute, and visually appealing. By combining culinary creativity with operational insight, Rhys demonstrates how Eat Curious ingredients can be used to deliver satisfying meals that support healthier, more sustainable menus.

Instructions

1. Rehydrate Eat Curious Dehydrated Pieces: Spread Eat Curious Dehydrated Pieces evenly in a gastronorm tray. Soak in 750ml water (or stock for extra flavour) for at least 30 minutes.

2. Cook rehydrated pieces: Coat in peri peri marinade, cook covered in the oven at 180°C until core temperature is reached. Set aside.

3. Cook onions: Heat a grill pan over medium-high heat. Brush the sliced red onions with olive oil and season with salt and pepper. Grill for 2-3 minutes per side until they’re charred and tender. Alternatively, coat in olive oil and roast in the oven until charred and tender.

4. Make lime yoghurt: Whisk together the plain vegan yoghurt, lime juice, salt and pepper in a small bowl.

5. Cook fries: Arrange the frozen fries in a single layer on a baking sheet. Cook according to package instructions. Alternatively, deep fry according to package instructions. Season with peri peri spice.

6. Assemble loaded fries: Transfer the cooked fries to a large serving dish. Add the grilled red onions and Eat Curious pieces on top of the fries. Drizzle the lime yoghurt over the top. Garnish with fresh coriander leaves and serve immediately.