Top recipes of April

Serves 4 
Prep Time 15 minutes

Ingredients:

For the dressing, mix:

• 1 T wholegrain mustard
• ¼ cup red wine vinegar
• 3 T Woolworths white balsamic condiment
• ½ lemon, zested and juiced
• 2 cloves garlic, crushed
• 3 T olive oil
• 400 g can Woolworths red speckled sugar beans
• 100 g Woolworths dried black-eyed beans, soaked
• 3 sticks celery, chopped
• ½ red onion, thinly sliced
• handful fresh dill, chopped
• white anchovies, for serving

Method:

1. Toss the beans, celery, onion, dill and anchovies together, then add the dressing and serve.

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Serves 4 
Prep Time 10 minutes 
Cooking Time 20 minutes

Ingredients:

• 500 g Woolworths organic penne rigate pasta
• 1x140 g jar Woolworths sundried tomato pesto
• 2 cloves garlic, minced
• 2 cups cream
• 1 x 80 g pack Woolworths hot-smoked salmon with pepper, mustard and dill, flaked
• 50 g capers
• Italian parsley, to garnish

Method:

1. Cook the penne according to package instructions, reserving some of the cooking water.
2. Heat the tomato pesto in a large saucepan, then add the garlic and cook until fragrant, stirring. Add half a ladleful of the reserved pasta water and cook the sauce until reduced by half.
3. Add the cream and bring to a simmer, then reduce over a low heat until thickened. Season to taste.
4. Toss the hot pasta through the sauce and serve topped with the capers, flaked salmon and parsley.

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Serves 8
Prep Time 20 minutes
Cooking Time 40 minutes

Ingredients:

• 250 g dried lasagne sheets
• sea salt and freshly ground black pepper, to taste
• ½ cup canola oil
• 2 brinjals, sliced lengthways 1 cm thick
• 350 g baby marrows, sliced lengthways
• 4 T extra virgin olive oil
• 1 onion, diced
• 4 cloves garlic, finely chopped
• 1 large sprig oregano
• 2 large sprigs basil
• 100 g tomato paste 100 g
• 2 x 400 g cans peeled and chopped tomatoes
• 1 t brown sugar
• 500 g Woolworths béchamel sauce
• 150 g mozzarella, grated
• 150 g Cheddar, grated
• 100 g Grana Padano, grated
• paprika, for sprinkling
• 10 basil leaves
• garlic bread, for serving
• salad, for serving (of choice)

Method:

1. Bring a large saucepan of water to the boil and add 2 T salt. Cook the lasagne sheets in batches for 8 minutes per batch, stirring continually to prevent them from sticking together. Lay the cooked lasagne sheets flat on a lightly oiled baking sheet – do not stack the sheets or they will stick together. Set aside until ready to use.
2. Heat a large frying pan and add 6 T oil. It may seem like a lot, but the brinjals soak up quite a bit of oil. Add more while cooking if necessary. Fry the brinjal and baby marrow in batches until golden brown on both sides, seasoning each slice with salt and pepper. The key is to season each layer of this lasagne well.
3. Heat the olive oil in a separate pan. Fry the onion until translucent and fragrant, then add the garlic. Fry for a further minute, then add the herbs. Stir in the tomato paste, tomatoes and sugar. Simmer for 10 minutes, stirring occasionally.
4. Preheat the oven to 200°C. Spread a layer of béchamel into an ovenproof casserole dish and top with 3 lasagne sheets, covering all the sauce. Top with a layer of brinjal and baby marrow, then ladle over some of the tomato sauce. Level out the sauce with a tablespoon, then top with a thin layer of Grana Padano. Repeat the layers in this manner, ending with mozzarella, Cheddar and Grana Padano. Sprinkle over a little paprika and bake for 15–20 minutes, or until the lasagne is golden and bubbling.
5. Heat the remaining oil in a saucepan and gently fry the basil leaves for a few seconds until crisp and translucent. Serve the lasagne with a fresh salad and warm garlic bread, garnished with the fried basil.

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Serves 4 
Prep Time 5 minutes 
Cooking Time 45 minutes

Ingredients:

• 4 T extra virgin olive oil
• 8 free-range chicken thighs
• 2 t Woolworths steak rub
• 150 g Woolworths smokey kasi sauce
• 150 g baby potatoes
• 200 g baby onions, peeled and halved
• 2 large carrots, peeled and cut into chunks
• 3 cups ginger beer
• 2 sprigs fresh rosemary

Method:

1. Heat the olive oil in an ovenproof pan. Season the chicken with the steak rub. Fry over a medium heat, skin-side down, turning once the skin is golden and crispy.
2. Coat the chicken with the kasi sauce and fry until slightly caramelised. 
   Place the potatoes, onions and carrots in a saucepan and cover with lightly salted water. Bring to the boil and par-cook for 10 minutes.
3. Add the par-cooked vegetables to the chicken. Pour in the ginger beer and add the rosemary.
4. Roast, covered, at 200°C for 25–30 minutes, or until the chicken is cooked through and the vegetables have softened. Increase the oven temperature to 220°C and roast for an additional five minutes to brown.

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Serves Makes 1 tart 
Prep Time 20 minutes, plus 6 hours chilling time

Ingredients:

For the crust:

• 200 g digestive biscuits or Tennis biscuits
• 100 g butter, melted

For the filling:

• 250 g Cremora
• ½ cup milk
• 1 x 385 g can sweeten condensed milk
• ½ cup fresh lemon juice

Method:

1. Spray a 15 cm springform cake tin by generously with non-stick spray.
2. Place the digestive biscuits in a food processor and pulse until you get about 1 cup of crumbs. Add the melted butter and pulse until well combined. Press the biscuit mixture into the greased tin to cover the base.
3. To make the filling, place the Cremora and milk in a large bowl and whisk until combined. Add the condensed milk and mix until combined. Gradually add the lemon juice, stirring between additions. The mixture will slowly start to thicken.
4. Pour the mixture over the base, cover with clingwrap and chill for at least 6 hours or overnight if possible.
5. Once set, serve with your favourite toppings such as vanilla whipped cream, macerated summer berries or maple-flavoured syrup.

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Serves 8 
Prep Time 15 minutes 
Cooking Time 2 hours 30 minutes

Ingredients:

• 1 T canola oil
• sea salt and freshly ground black pepper, to taste
• 3 T flour
• 1 kg oxtail
• 500 g lamb knuckles
• 1 large onion, roughly chopped
• 2 T baby ginger, grated
• 4 cloves garlic, minced
• 10 spring onions, sliced
• 1 stick celery, roughly chopped
• 2 T allspice
• 1 T smoked paprika
• 1 T ground nutmeg
• a few sprigs of thyme
• 1 T medium curry powder
• 1⁄3 cup tomato paste
• 3 T low-sodium soya sauce
• 3 T muscovado or brown sugar
• 2 Scotch bonnet or habanero chillies
• 4 cups water

To finish:

• 100 g spring onions, sliced
• 1 large onion, roughly chopped
• 1 x 400 g can butter beans, drained and rinsed

For the rice:

• 2 cups jasmine rice
• 1 litre chicken stock
• 1 t sea salt
• 100 g black beans
• 100 g kidney beans
• A few celery leaves

Method:

1. Heat the oil in a large saucepan over a medium heat. Season and flour the oxtail and lamb knuckles all over. Working in batches, sear the meat until golden and caramelised. Remove from the pan and set aside in a large bowl.
2. Add the onion, ginger, garlic, spring onion and celery to the pan, and cook until soft and slightly caramelised, about 5 minutes. Add the allspice, smoked paprika, nutmeg, thyme, curry powder and tomato paste, and cook for 2–3 minutes, or until fragrant and the tomato paste has thickened.
3. Remove from the heat and return the meat to the pan. Stir in the soya sauce to deglaze, then add the sugar and stir through. Add the chillies and 4 cups water, and return the pan to a medium heat. Bring to a simmer, cover and cook for 1 hour, stirring occasionally.
4. To finish, add the remaining onion and spring onion. Cook, stirring occasionally, for 45 minutes to 1 hour, or until the meat is tender and falling off the bone. Remove the chillies, stir in the beans, and garnish with spring onion.
5. To make the rice, rinse the jasmine rice until the water runs clear. Bring the stock and salt to a boil, and add the rice. Cook for 8– 10 minutes or until fully cooked, stirring occasionally. Allow the rice to steam on a low heat for 5 minutes before stirring in the beans and celery. Check seasoning and serve with stew.

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