8 Effortless school holiday eats

Ingredients:

• 1 t butter
• 1 T olive oil
• 1 medium onion, finely chopped
• 1 red pepper, seeded and chopped
• 2 cloves garlic, finely chopped
• 2 T smoked paprika
• 100 g Woolworths smoked Spanish chorizo sausage, cubed
• 400 g rice
• ¼ cup white wine
• a pinch of saffron, steeped in 2 T boiling water
• 1 bay leaf
• 2 x 25 g Woolworths liquid fish stock concentrate sachets, diluted in 1 litre warm water
• 250 g fresh whole mussels
• 250 g Woolworths frozen organic large black tiger prawns thawed and deveined.
• 50 g shelled peas
• sea salt and freshly ground black pepper, to taste
• lime wedges, for serving

Method:

1. Melt the butter and olive oil in a large paella pan on the braai and sauté the onion, pepper and garlic until the onion is translucent.
2. Add the paprika and chorizo and sauté until crispy.
3. Add the rice and cook for 2–3 minutes, stirring, then deglaze the pan with the wine.
4. Add the saffron, bay leaf and fish stock. Simmer for 10 minutes.
5. Add all the seafood and peas and steam for 15 minutes. Season and serve with lime wedges.

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Ingredients:

• 1.2 kg Woolworths free-range shisanyama-style chuck steaks

For the harissa cauliflower salad:

• 2 T Woolworths harissa paste
• 2 T olive oil
• 1 lime, juiced
• sea salt and freshly ground black pepper, to taste
• 700 g cauliflower florets, blanched or steamed 20088552
• celery leaves, a handful, roughly chopped (use leftover celery sticks if you have any)

Method:

1. Braai the steaks over medium coals for about 2 minutes per side.
2. To make the harissa cauliflower salad, mix the dressing, then toss with the cauliflower and celery. Serve with the hot steaks.  

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Ingredients:

• 1 kg Woolworths Kara orange sweet potatoes, washed
• olive oil, for frying
• sea salt, to taste
• 100 g butter
• ½ t ground cinnamon
• 1 t honey, or to taste
• 500 g Woolworths free-range lamb rump steaks
• mint, finely chopped, to garnish
• 1 T pomegranate rubies, to garnish

For the sauce:

• 1 cup Woolworths cold-pressed 100% pomegranate juice
• 2 cups full-cream plain yoghurt
• 1 T honey
• salt, to taste

Method:

1. Prepare a braai. Place the sweet potatoes in a saucepan of boiling water and cook for 15 minutes, or until just tender.
2. Drain and dry the sweet potatoes, then slice into thick rings. Place a cast-iron pan on the braai grid. Coat the pan with olive oil and place the sweet potato rings in the pan, flesh side down. Season with salt and cook until crispy, turning occasionally.
3. Add the butter, cinnamon and honey, and cook for 5–10 minutes. Season to taste.
4. Place the lamb on the braai, fat side down, and sear for 3–4 minutes before turning and searing the other side.  Season generously with salt when on the fire, then allow to rest before serving.
5. To make the sauce, place the pomegranate juice in a saucepan and reduce by about half, or until syrupy. Remove from heat. Slowly stir in the yoghurt, then add the honey and season with salt.
6. To serve, place some of the sauce on each plate, then top with the lamb. Garnish with mint and pomegranate rubies, and serve with the sweet potato.

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Ingredients:

• 300 g hake fillets
• 1 T Woolworths seafood rub
• 4 T extra virgin olive oil
• 250 g mashed potatoes
• 4 free-range eggs
• 15 g parsley, roughly chopped
• 150 g butter, softened
• 1 small onion, finely chopped
• 150 g Cheddar, grated

Method:

1. Preheat the oven to 200°C.
2. Place the hake fillets on a plate and season with the seafood rub.
3. Heat the oil in a pan and fry the fish for about 5 minutes on each side, until golden brown and flaky.
4. Flake the fish into a bowl with the mashed potatoes, 1 egg, parsley, butter and onion. Stir until roughly combined, then spoon the mixture into an ovenproof dish and top with the cheese.
5. Make three wells in the pie and crack the remaining eggs into them. Cover with tin foil, making sure the foil doesn’t touch the eggs, and bake for 15 minutes, or until the top is crispy and the eggs are just cooked. Serve warm with crusty bread and butter.

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Ingredients:

For the marinade:

• 15 g Italian parsley
• 30 g mint
• 15 g basil
• 6 cloves garlic
• 6 fillets anchovies
• 2 T Dijon mustard
• ¼ cup olive oil
• ¼ cup water 
• 2 T coarse salt, ground
• 3 T freshly ground black pepper

For the lamb:

• 2 kg free-range leg of lamb
• 500 g carrots, halved lengthways
• 500 g parsnips
• 2 red onions, cut into wedges
• olive oil, for drizzling
• sea salt and freshly ground black pepper, to taste

Method:

1. To make the marinade, place the herbs, garlic, anchovies, mustard, olive oil, water, salt and pepper in a food processor or blender. Blend to form a vibrant green, smooth sauce and set aside.
2. Score the lamb, just cutting into the meat through the fat. This will help marinate the lamb and cook it a little quicker.
3. Generously coat the lamb in the marinade, ensuring it’s covered all over and the marinade penetrates the incisions.
4. Place the lamb in a large roasting pan, cover and marinate at room temperature for 1 hour. This will help the lamb reach room temperature before roasting and give the marinade a chance to flavour the lamb.
5. Just before roasting, coat the carrots, parsnips and onions with olive oil, season and add to the roasting pan with the lamb. Set aside while preheating the oven to 160°C.
6. Roast the lamb and vegetables for 1½ hours. Allow to cool for 20 minutes, then carve and serve with the roast vegetables. Spoon over any juices and finish with a little salt to taste.

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Ingredients:

• 1 x 800 g can whole peeled tomatoes in tomato juice
• 8 garlic cloves, smashed
• 60 g butter, cubed
• 1 red chilli, halved
• 1 t smoked paprika
• smoked salt, to taste
• 1 T olive oil
• 500 g Woolworths pork-and-herb bangers, removed from casings
• 500 g spaghetti
• Parmesan, grated, for serving

Method:

1. Preheat the oven to 200°C. Pour the tomatoes into an ovenproof tray and crush lightly using the back of a fork. Add the garlic, butter, chilli, smoked paprika and salt.
2. Roast for 45 minutes, or until jammy.
3. Heat a pan over a medium to high heat. Add the olive oil and fry the sausage meat until golden and cooked through, breaking it up with a wooden spoon as it cooks.
4. Remove from the heat.
5. Bring a large saucepan of salted water to the boil. Cook the pasta until al dente, then drain, reserving 1⁄3 cup pasta water. Return to the saucepan with the reserved water.
6. Remove the tomatoes from the oven and, using a potato masher or fork, break up the garlic and tomatoes. Add the sauce to the cooked pasta and toss until well coated. Fold through the sausage meat and serve on a large platter, topped with the Parmesan.

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Ingredients:

• 1 T extra virgin olive oil
• 1.2kg (8 pieces) Woolworths free-range chicken drumsticks and thighs
• 1 T butter
• 1 onion, finely diced
• 2 garlic cloves, crushed
• 1 t fresh thyme
• 250 g mushrooms, halved
• 3x 410 g cans Woolworths samp and beans
• 1 cup chicken stock
• 1x 38 g pack Woolworths mushroom sauce powder

Method:

1. Preheat the oven to 180ºC.
2. Heat the olive oil in a large ovenproof pan, then brown the chicken pieces until golden brown, about 2–3 minutes per side.
3. Remove the chicken from the pan, add the butter and fry the onion, garlic and thyme over a medium heat until golden brown, then in the mushrooms and sauté until golden brown.
4. Add the samp and beans and stir through.
5. Whisk together the chicken stock and mushroom sauce powder until smooth, then pour the mixture into the pan and simmer for 5 minutes.
6. Return the chicken back to the pan, cover and roast for 20–25 minutes.

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Ingredients:

For the caramelised onions:

• 2 T olive oil
• 2 onions, sliced
• a pinch salt
• 1 T water

For smashed taco:

• 600 g Woolworths Grabouw boerewors
• 20 g coriander, chopped
• 10 Woolworths mini white flour wraps
• 1 T olive oil
• 400 g can Woolworths mild chakalaka, for serving
• 20 g micro herbs, for serving

Method:

1. Heat the oil in a pan over medium heat, add the onions and season. Cook the onions, stirring every 5–10 minutes, until dark caramel. Add a little water if the onions start to stick to the pan and reduce the heat to medium-low. Set aside.
2. Remove the wors from the casing and mix in coriander. Press the sausage meat onto the wraps, ensuring you go all the way to the edges.
3. Fry in a pan meat-side down over a high heat for 5 minutes or until golden brown.
4. Serve with the chakalaka, caramelised onions and fresh herbs.

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