Chef Clem Supper Club

Using Woolworths prepared proteins as the starting point, Clem Pedro takes the stress out of “what’s for dinner”, and turns it into something that feels abundant, generous and beautifully put together. When the protein is sorted, the foundation is strong, and from there we build plates that look impressive but come together effortlessly, so you can host more often and stress a whole lot less! Featuring all Clem’s tasty favourites: free range chicken drumsticks in a coconut curry, ostrich meatballs, leftover frikkadel nachos, frozen tomato bredie and hake curry pot pie.

  • Clem Pedro’s Free Range Chicken Drumsticks in a Coconut Curry with Basmati Rice

    Clem’s ultimate hack to flavour boost packet basmati rice – turn it into a fragrant cumin and curry leaf fried rice that’s the perfect side for a moreish coconut chicken curry.

     

    🔪 Easy 
    🍽️ 4 
    🥣 5 minutes 
    ⏲️ 60 minutes

     

    📌 Ingredients:

     

    • 1.2  kg Woolworths Free Range Chicken Drumsticks in a Coconut Curry
    • 2 x 250 g Woolworths Fully Cooked White Basmati Rice
    • 2 t cumin seeds
    • 1 T ghee
    • 10 g fresh curry leaves

     

    📌 Cooking instructions:

     

    1. Cook chicken according to package instructions.

    2. Just before serving, heat rice according to package instructions.

    3. Dry toast the cumin seeds before adding in ghee followed by curry leaves. Allow to fry gently until fragrant. Stir through the rice, and add and serve with chicken curry.

     

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  • Clem Pedro’s Ostrich Frikkadels in Braai Relish with Garlic Butter Mash

    Weeknight braai vibes, no fire required. Clem turns Woolworths’ legendary frozen mash into a garlicky comfort heaven, topped with ostrich frikkadels simmered in a sweet braai-style relish.

     

    🔪 Easy 
    🍽️ 4 
    🥣 5 minutes 
    ⏲️ 20 minutes

     

    📌 Ingredients:

     

    • 1 T Woolworths Mediterranean Extra Virgin Olive Oil
    • 12-pack Woolworths Ostrich Frikkadels
    • 400 g Woolworths Tomato, Onion & Herb Braai Relish
    • 500 g Woolworths Frozen Mashed Potato
    • 2 T Woolworths Medium Fat Butter with Garlic & Herbs


    📌 Cooking instructions:

     

    1. Sear ostrich frikkadels in olive oil, until golden brown on the outside.

    2. Pour over braai relish, cover and allow to simmer gently until ostrich frikkadels have cooked through.

    3. Heat frozen mashed potatoes according to package instructions. Stir through garlic butter.

    4. Serve frikkadels on a bed of garlic mash and enjoy.

     

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  • Clem Pedro’s Leftover Frikkadel Nachos

    Not your average nachos! Think meaty frikkadel bites, crispy nacho chips and a generous dollop of sumac yoghurt with a fresh mint, parsley, coriander and pickled red onion garnish.

     

    🔪 Easy 
    🍽️ 4 
    🥣 15 minutes 
    ⏲️ 10 minutes

     

    📌 Ingredients:

     

    • Leftover Woolworths Ostrich Frikkadels
    • 250 g Woolworths Salted Nacho Chips
    • 200 g Mozzarella, grated
    • 10 g fresh mint
    • 10 g fresh parsley
    • 10 g fresh coriander
    • 90 g Woolworths Pickled Red Onion Petals, drained but reserve the liquid
    • 1 T Woolworths Mediterranean Extra Virgin Olive Oil
    • 1 cup Woolworths Double Cream Plain Yoghurt
    • 1 t Woolworths Sumac
    • 1 t fresh crushed garlic
    • Sea salt, season to taste


    📌 Cooking instructions:

     

    1. Roughly chop ostrich frikkadel leftovers. Scatter nacho chips on a baking tray, top with leftover ostrich and sprinkle over mozzarella. Grill until the cheese is melted.

    2. Mix together mint, parsley, coriander and pickled red onions with olive oil, 2 T reserved pickling liquid and season with sea salt.

    3. Mix together yoghurt, sumac, garlic and season with sea salt.

    4. Top nachos with dollops of the sumac yoghurt and herby garnish.

     

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  • Clem Pedro’s Tomato Bredie

    Bredie, but make it a family spread – ladled over toasted naans with a crisp green slaw and a cooling apple raita on the side. Clem’s go-to weeknight dinner that is guaranteed to hit the spot.

     

    🔪 Easy 
    🍽️ 4 
    🥣 15 minutes 
    ⏲️ 55 minutes

     

    📌 Ingredients:

     

    • 1 kg Woolworths Frozen Tomato Beef Bredie
    • 2-pack Heat & Eat Plain Naan Breads
    • 350 g Woolworths Green Slaw
    • 1 T apple cider vinegar
    • ¼ t sugar
    • ¼ t sea salt
    • 1 T Woolworths Mediterranean Extra Virgin Olive Oil
    • 1 cup Woolworths Double Cream Plain Yoghurt
    • 1 Golden Delicious Apple, julienned
    • Black pepper, season to taste


    📌 Cooking instructions:


    1. Heat bredie according to package instructions.

    2. Heat naan according to package instructions.

    3. Dress the green slaw with apple cider vinegar, sugar, sea salt and olive oil.

    4. Mix yoghurt and apple together. Season with sea salt and black pepper.

    5. Serve bredie with naans, slaw and a dollop of apple raita.

     

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  • Clem Pedro’s Hake Curry Pot Pie

    Clem’s top tip for how to turn tomato bredie into something entirely new: a crisp-topped pot pie with the simplest mashed potato lid and a fresh, green finish.

     

    🔪 Easy 
    🍽️ 4 
    🥣 5 minutes 
    ⏲️ 5 minutes

     

    📌 Ingredients:

     

    • 500 g Woolworths Frozen Mashed Potato
    • Hake curry leftovers 
    • 100 g Woolworths Roasted & Salted Cashews, roughly chopped 
    • 10 g fresh mint, roughly chopped
    • 10 g fresh coriander, roughly chopped
    • 2 seedless limes, zest and juice
    • 1 T Woolworths Mediterranean Extra Virgin Olive Oil

     


    📌 Cooking instructions:


    1. Heat frozen mash according to package instructions.

    2. Add hake curry leftovers to a heat-safe dish. Top with mashed potatoes.

    3. Air fry until golden and crisp.

    4. Mix cashews, mint, coriander, lime zest, lime juice and olive oil together.

    5. Serve pot pie with fresh herby dressing.

     

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