BEEF SHORT RIBS

Warm the Woolworths Slow‑Cooked Beef Short Rib Casserole in a pot over medium heat for 15 minutes. Heat the Garlic & Herb Mash in the microwave for 3–4 minutes, then warm the Creamy Spinach & Honey Butternut for 7–8 minutes. Brown butter until nutty, add lemon juice and pour over the veggies. Mix olive oil with chimichurri and spoon over the warm mash. Serve everything alongside the tender short rib casserole.

 HAKE NUGGET TACOS WITH SMASHED PEAS

Tuesday = taco time. Air-fry tempura Hake Nuggets until crispy. Smash the cooked peas with yoghurt and coriander and season well. Char the corn on a griddle pan or open flame. Remove the corn from the cob once chard and toast the tortillas. Fill with the tortillas with peas, hake, corn, and sliced apple. Finish with a squeeze of lime..

CHICKEN SHNITZEL WITH BROWN CAPER BUTTER

Bring bold flavour home with buttery, fiery Chicken Livers. Brown butter in a hot pan, add the livers under a lid until the popping stops, then stir in peri‑peri sauce. Serve with crispy Portuguese rolls and a simple salad - easy and full of heat.

 

BEEF SHORT RIB SANDWICHESEGGS

Reheat the Woolworths Slow‑Cooked Beef Short Rib Casserole until piping hot. Brush the Mini Loaves with olive oil and toast for 2–3 minutes. Mix pickled onion, gherkins and peppers together. Layer each loaf with Mature Cheddar slices, warm short rib, the pickle mix and optional Rainbow Slaw, then top with the toasted lid.

CALAMARI & CHIPS

End the week with a breezy Mediterranean moment. Heat the battered calamari and chips according to the pack instructions until crisp and golden. Serve with lemon wedges for brightness, a generous spoonful of tartar sauce, and a fresh Greek salad on the side for crunch and colour. Easy, sunny and satisfying, the perfect Friday night without lifting more than a finger.