Recipes

Birria-inspired Mexican Beef Stew 

Flavourful and comforting! Serve this Birria-inspired beef stew as is or with a side of nachos. Plus, the leftovers are great for Birria tacos.

Ingredients List

• Salt and milled pepper
• 2kg beef short ribs
• Olive oil blend, for roasting
• 8 cups (2L) water (enough to cover meat)
• 4 red peppers, roasted and seeds removed
• 2 onions, chopped
• 4 cloves garlic, grated
• 2 Tbsp (30ml) chipotle powder
• ½ tsp (3ml) ground cloves
• 4 tsp (20ml) each ground coriander and ground cumin
• 2 Tbsp (30ml) smoked paprika
• 2 fresh bay leaves
• 1 cinnamon stick
• 1 bottle (750ml) pasta sauce

For serving:

• Julienne-sliced red onion
• Handful fresh coriander
• Sliced jalapeños
• 1 tub (250ml) sour cream, optional
• Lime halves

Method

• Season beef well and heat oil in a large pot.
• Brown meat in 2–3 batches until dark and caramelised on all sides.
• Return all the meat to the pot.
• Cover with water, making sure meat is fully submerged.
• Simmer for about 1 hour to create a broth, skimming off any impurities that foam on top.
• Blend peppers, onions, garlic and spices together.
• Add mixture to simmering pot along with the bay leaves, cinnamon stick and pasta sauce.
• Cook for another 1–1½ hours, stirring regularly until fragrant and meat is tender.
• Serve garnished with red onion, coriander, jalapeños and sour cream (if using), and with lime halves on the side.

Croissant Ice Cream cones 

This crisp yet creamy treat is definitely allowed at brunch – it’s made with a breakfast pastry after all!

Ingredients List

• 2 PnP marbled chococcino croissants
• ½ tub (1L) PnP vanilla, caramel & chocolate flavoured ice cream
• Chocolate sauce, for serving
• Handful chopped nuts, for serving

Method

• Heat croissants according to packet instructions. Set aside to cool for 5 minutes.
• Halve each croissant to create 4 ‘cones’.
• Place 1–2 scoops ice cream on each croissant cone, drizzle with sauce and sprinkle with nuts.

Tangy potato salad with bacon and egg 

Delicious Warm or Cold Tangy Potato Salad, Easy lunch, Easy dinner, Tangy Potato Salad.

Ingredients List

• 1 cup (250ml) Crosse & Blackwell Tangy Mayonnaise
• 1 x 400g tin KOO Fresh Garden Peas in Brine
• 2kg, PNP Greengrocer potatoes skin on, quartered and boiled.
• 2, PNP Greengrocer onion, blanched, and sliced
• 200g, PNP Diced Bacon, fried until crispy (optional)
• 200g, PNP Plain Feta cheese, crumbled
• 4, Hard-boiled eggs, halved
• 5g picked fresh thyme leaves

Method

• Place the warm potatoes, KOO Peas, onion and bacon in a mixing bowl and gently toss to combine.
• Spoon into a serving dish and top with the feta and eggs.
• Spoon the Crosse and Blackwell Tangy Mayonnaise over and serve warm or cold with a sprinkle of fresh thyme.

Miso Caramel & Banana Cream Pie 

Ingredients

• 250g Woolworth’s gingernut biscuits, broken 250 grams Woolworth’s gingernut biscuits, broken
• 125g unsalted butter, melted 125 grams 125g unsalted butter, melted 2 tbs white miso paste 2 tablespoon white miso paste
• 3 tsp gelatine powder 3 teaspoon gelatine powder
• 225g Woolworths cream cheese, softened 225 grams Woolworths cream cheese, softened
• 1/2 cup caster sugar 1 half cup caster sugar
• 500mL Woolworths thickened cream, at room temperature 500 mL Woolworths thickened cream, at room temperature
• 1/3 cup packed brown sugar 1 thirds cup packed brown sugar
• 1/4 cup Woolworth’s maple syrup 1 quarter’s cup Woolworth’s maple syrup
• 3 bananas, sliced 3 bananas, sliced
• 1/4 cup Macro toasted coconut flakes 1 quarters cup Macro toasted coconut flakes

Method

Step 1 of 4

Process biscuits until finely crushed. Add butter and 1 tbs miso and blitz to combine. Press biscuit mixture over base and side of a 24cm (base) loose-based fluted tart tin. Refrigerate until required.

Step 2 of 4

Dissolve gelatine in 1 tbs boiling water. Using an electric mixer, beat cream cheese and caster sugar in a large bowl until pale and smooth. Using clean beaters, beat cream in a large bowl until firm peaks form. Fold gelatine and half of the whipped cream into the cream cheese mixture until combined. Spoon into biscuit shell. Smooth surface. Refrigerate for 2 hours or until firm. Cover remaining whipped cream and chill until required.

Step 3 of 4

Meanwhile, to make miso syrup, place brown sugar, maple syrup and remaining miso in a heavy-based frying pan over medium-high heat. Cook, stirring occasionally, until mixture is smooth, combined and melted.

Step 4 of 4

Top pie with remaining whipped cream, then banana. Drizzle with miso syrup. Serve sprinkled with coconut.

Tomato Rigatoni with Chorizo

Ingredients

• 350g Pasta Roma! Gluten Free Rigatoni 350 grams Pasta Roma! Gluten Free Rigatoni
• 2 tsp extra virgin olive oil 2 teaspoon extra virgin olive oil
• 2 cured chorizo sausages, sliced into rounds 2 cured chorizo sausages, sliced into rounds
• 500g Leggo’s Roasted Garlic with Chunky Tomato & Onion Pasta Sauce 500 grams Leggo’s Roasted Garlic with Chunky Tomato & Onion Pasta Sauce
• 120g baby spinach leaves 120 grams baby spinach leaves
• 40g parmesan, finely grated 40 grams parmesan, finely grated
• 1/4 bunch continental parsley, leaves coarsely chopped 1 quarters bunch continental parsley, leaves coarsely chopped

Method

Step 1 of 3

Cook pasta according to packet instructions. Drain pasta. Wipe saucepan clean.

Step 2 of 3

Heat oil in same saucepan over medium-high heat. Add chorizo and cook, stirring, for 2-3 minutes or until browned. Add sauce and cook, stirring, for 3 minutes or until heated. Add pasta and half of the spinach and cook for 1-2 minutes or until spinach begins to wilt.

Step 3 of 3

Spoon pasta into bowls. Sprinkle with parmesan, parsley and remaining spinach. Serve.

Bread Bunnies 

Ingredients

• 1/2 cup light Greek-style natural yoghurt 1 half cup light Greek-style natural yoghurt
• 3/4 cup Woolworths plain wholemeal flour 3 quarters cup Woolworths plain wholemeal flour
• 1 tsp baking powder 1 teaspoon baking powder
• 5 cherry tomato halves 5 cherry tomato halves
• 5mL extra virgin olive oil cooking spray 5 mL extra virgin olive oil cooking spray
• 1/4 bunch continental parsley, leaves picked 1 quarters bunch continental parsley, leaves picked

Method

Step 1 of 2

Place yoghurt, flour and baking powder in a medium bowl. Using a flat-bladed knife, stir mixture until a sticky dough forms. Turn out onto a lightly floured surface. Knead gently until just smooth. Wrap dough in baking paper and set aside for 20 minutes to rest.

Step 2 of 2

Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper. Divide dough into 5 portions. Roll 1 portion out to form a 17cm-long log. Using the picture as a guide, shape and twist dough twice into a bunny shape. Transfer to prepared tray. Gently press down on dough to secure twist. Using the picture as a guide, press 1 tomato half into bunny. Spray with oil. Bake for 15 minutes or until golden-brown. Stand for 5 minutes to cool. Serve sprinkled with parsley.

Butter Chicken Skewers 

Ingredients

• 8 Woolworths butter chicken skewers 8 Woolworths butter chicken skewers
• 2 cups Woolworths couscous 2 cups Woolworths couscous
• 120g Woolworth’s baby spinach leaves 120 grams Woolworths baby spinach leaves
• 1 lemon
• 170g Woolworths trail mix with fruit & nuts 170 grams Woolworths trail mix with fruit & nuts
• 1/3 bunch coriander, leaves picked 1 thirds bunch coriander, leaves picked
• 2 tbs extra virgin olive oil 2 tablespoon extra-virgin olive oil

Method

Brush chicken with 1 tbs oil. Heat a large chargrill pan or barbecue over medium-high heat. Add chicken and cook, turning occasionally, for 5 minutes or until browned and cooked.

Step 2 of 4

Meanwhile, place couscous and remaining oil in a large heatproof bowl. Pour over 1 1/2 cups boiling water. Cover and stand for 3-4 minutes or until liquid is absorbed.

Step 3 of 4

Fluff couscous with fork to separate grains. Add spinach and stir to combine.

Step 4 of 4

Finely grate lemon zest, then cut lemon into cheeks. Combine trail mix with couscous mixture and spoon onto plates. Top with coriander and zest. Add 2 skewers to each plate. Serve with lemon.

Prepping tip:

If the lemon is a little hard to juice, pop it in the microwave on high for 30 seconds to extract more juice from it.

Zesty Mushroom Fried Rice 

Ingredients

• Mushroom Fried Rice
• 300 g Food Lover’s exotic mushrooms, Sliced
• 200 g Asparagus or green beans, sliced in half
• 2 tbsp sesame oil
• 2 Tbsp Soya sauce
• Grated ginger
• 130 g Food Lover’s shitake mushroom, lemon & ginger paste

To Serve:

• 600 g brown, white or basmati rice (Cooked according to on-pack instructions)
• Grated lemon zest
• Fresh coriander

Method

Mushroom Fried Rice

• Mix the Food Lover’s Shitake Mushroom, Lemon & Ginger Paste with half a cup of water and warm it in a small pot. Set it aside.
• In a separate pot, fry the asparagus in the sesame oil and soya sauce on high heat for 4 minutes. Add the mushrooms and cook for another 4 minutes. Add the grated ginger to taste and stir through.
• Stir in the cooked rice until combined, and then add the paste and water mixture. Stir until combined.

To Serve:

Top with grated lemon zest and chopped fresh coriander.

Additional Notes

Who doesn’t love a classic fried rice recipe, especially a quick and easy one? The Food Lover’s Shiitake Mushroom, Lemon & Ginger Paste serves all the flavours you need to elevate this classic dish. Serve it with some freshly grated lemon zest and top with fresh coriander.

To speed up your prep time, use Uncle Aubs cooked rice on the shelf and you will be sitting down enjoying your meal, or back to entertaining your guests in no time.