5 Meals in under 30 minutes

• 400 g free-range skinless mini chicken breast fillets
• 2 T coconut oil
• sea salt and freshly ground black pepper, to taste
• 30 g butter
• 3 cloves garlic, grated
• 1 x 2.5 cm piece fresh ginger, peeled and grated
• 1 t ground coriander
• 1 t garam masala
• ½ t chilli powder
• ½ t paprika
• 1 x 390 g box Woolworths crushed Italian tomatoes
• 200 g paneer, cubed
• 1 cup water
• ½ cup cream
• salt, to taste
• lemon or lime juice a squeeze
• sugar. a pinch (if necessary)
• steamed basmati rice, for serving
• fresh coriander, to garnish

Method:

1. Briefly fry the chicken pieces in the hot coconut oil to seal and brown. When ready to turn, they will release easily from the pan. Remove and season lightly.
2. Add the butter to the same pan. Stir in the garlic and ginger and cook for 1–2 minutes. Mix in the ground coriander, garam masala, chilli powder, paprika and some salt. Add the crushed tomatoes and cook for a few minutes.
3. Add the paneer, chicken and water and simmer for about 5 minutes. Add the cream and simmer gently until it starts to boil. Add a squeeze of citrus and sugar if necessary. And more salt if needed.
4. Serve with the rice and garnish with coriander.

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Ingredients:

• 1/4 cup olive oil
• 2 red onions, cut into wedges
• 8 free-range deboned chicken thighs, chopped and skin reserved
• 1/2 each Woolworths crushed garlic, ginger and chilli cubes
• 1⁄4 cup Woolworths sweet Indonesian soya sauce
• 1/3 cup soya sauce
• 1 T sesame oil
• 2x 300g packs Woolworths Ready to Eat udon noodles

For the edamame beans:

• 2 cups edamame beans, blanched
• 2 T olive oil
• 1 two-minute noodle seasoning sachet (or 1T Woolworths Thai seven-spice blend)

Method:

1. In a hot pan or wok, fry the red onion in 2 T olive oil until slightly charred on the edges and still slightly crunchy. Remove from the pan and set aside.
2. Fry the chicken in 2 T olive oil until golden and cooked through. Add the garlic, ginger and chilli and fry for 1 minute. Stir in the soya sauces and sesame oil and caramelise until sticky. Toss with the udon noodles, red onion and grilled edamame beans.
3. To make the edamame beans, preheat the grill. Pat the beans dry. Toss in the olive oil and two-minute noodle seasoning or seven-spice to coat, arrange on a baking tray in an even layer and grill until golden and crisp. Remember to only eat the beans out of the pod. 

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• 250 g rice noodles
• 40 g peanuts
• 400 g Woolworths pork fillet
• 2 T olive oil
• 1x 125 ml sachet Woolworths honey, soya and ginger stir-fry sauce
• 1 baby cabbage
• 1 medium cucumber
• 10 g fresh mint

Method:

1. Cook the rice noodles according to package instructions. Dry-roast peanuts in a pan for 2–3 minutes, then set aside.
2. Using the same pan, fry the pork fillet in olive oil over a high heat for 10–15 minutes until seared all over. Add the honey, soya and ginger stir-fry sauce to the pan to coat the pork. Cook until sticky, then remove from the pan and rest.
3. Thinly slice the baby cabbage, cucumber and mint.
4. Slice the pork and toss with the noodles and vegetables. Drizzle with the pan juices and top with fresh mint and the peanuts.

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Ingredients:

• 1/2 each crushed garlic ginger chilli lemongrass
• 500 g Woolworths butternut, cubed
• 300 g Woolworths cauliflower florets
• 4 T ghee
• 1 x 70 g sachet massaman curry paste
• 400 g red split lentils
• 1 x 400 ml can coconut milk
• 1 x 500 ml carton Woolworths organic chicken stock
• 1 lime, juiced
• sea salt, to taste
• 1 red onion, thinly sliced
• 10 g mint, chopped, for serving
• 10 g coriander, chopped, for serving
• 1 red chilli, chopped, for serving
• 1 -2 T olive oil
• rotis or poppadoms, for serving

Method:

1. Preheat the oven to 200°C. Fry the chilli, lemongrass, ginger and garlic in 2 T ghee in a large wok until fragrant, about 1 minute.
2. Add the butternut and cauliflower and give the wok a good shake to coat all the veggies in the aromatics, then tip out onto a large baking tray.
3. Season and roast for 25 minutes, shaking the tray occasionally to ensure even roasting.
4. Add the remaining ghee and the curry paste to the wok and fry for 1–2 minutes over a medium heat. Add the lentils, stir to coat, then add the coconut milk and stock.
5. Bring to a simmer and cook for 20 minutes, or until the lentils are just softening but still have a bite. Massage the lime juice and a generous pinch of sea salt into the sliced onions. Serve with the dhal, topped with the roast vegetables and herb oil, rotis and poppadoms.

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Ingredients:

• 1 x 250 g packet Woolworths Mediterranean-flavoured couscous
• 125 g tub Woolworths basil pesto
• 350 g Woolworths sliced exotic tomatoes
• 3–4 stalks celery, finely sliced
• 1 red onion, thinly sliced
• 320 g Woolworths halloumi
• olive oil, for serving

Method:

1. Prepare the Woolworths Mediterranean-flavoured couscous according to package instructions. Flu  with a fork and fold through half the tub Woolworths basil pesto, reserving the remaining pesto for serving.
2. Arrange the green couscous on a large platter, top with sliced exotic tomatoes, finely sliced celery, and some of the leaves. Thinly slice 1 red onion and scatter over the salad.
3. Just before serving, cut 320 g Woolworths halloumi into bite-sized pieces and dry fry until golden on each side. Place on the salad and dress with a drizzle of olive oil and the reserved pesto.

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