Chicken Rotisserie

🔪 Easy 
🍽️ 4 
🥣 15 minutes 
⏲️ 15 minutes

📌 Ingredients:

• 100 g Parmesan cheese, grated, plus more for serving
• 3 baby cos lettuces, leaves separated, for serving
• For the dressing, whisk together:
• 2 free range egg yolks
• 3 anchovies
• 1 T Dijon mustard
• 1 clove garlic
• 2 T lemon juice
• 2 T extra-virgin olive oil

📌 Method:

1. Preheat the oven to 180° C.

2. Place tablespoons of Parmesan onto a baking tray lined with greaseproof paper. Allow for 2 cm gap between the Parmesan mounds , so they can spread evenly. Bake for 10 to 15 minutes, until light golden brown, then let cool completely.

3. To serve, arrange the lettuce leaves on a platter, pour over the dressing, and add the Parmesan crisps, with extra grated Parmesan.

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🔪 Easy 
🍽️ 4 
🥣 10 minutes 
⏲️ 20 minutes

📌 Ingredients:

• 800 g heirloom or ripe tomatoes
• 5 T olive oil
• 6 cloves garlic
• sea salt and freshly ground black pepper, to taste
• 1T caster sugar
• 190 g orzo
• 4 - 6 sundried tomatoes, chopped
• 1T harissa paste
• 1 cup Woolies Ayrshire double-cream plain yoghurt
• micro basil, for serving

📌 Method:

1. Preheat the oven to 180° C. Cut up the tomatoes and arrange on a baking tray. Drizzle with 2 T olive oil, add 4 cloves garlic, season and sprinkle a pinch of caster sugar over the surface of each tomato. Roast for 20 minutes.

2. Cook the orzo according to package instructions, drain and set aside. 

3. Slice the remaining garlic and gently fry until golden brown in the remaining olive oil. Add the sundried tomatoes and harissa paste and fry for 1 - 2  minutes.

4. Remove from the heat, fold through the orzo , reserving some for serving.

5. Arrange the tomatoes and orzo on a large plate, dot with dollops of yoghurt and finish with the reserved dressing. Garnish with micro basil.

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You only need five ingredients to make this irresistible cheesy potato bake. This will definitely become a family favourite.

🔪 Easy 
🍽️ 8 
🥣 25 minutes 
⏲️ 25 minutes

📌 Ingredients:

• 2 kg large potatoes, peeled and thinly sliced
• 100 g butter, melted
• 150 g Woolies mature grated Cheddar
• 5 g thyme
• sea salt and freshly ground black pepper, to taste

📌 Method:

1. Preheat the oven to 180° C. Layer half the potatoes in a muffin pan, creating a thick layer in each cup , brushing each layer with a little butter, sprinkling generously with grated Cheddar and seasoning well with thyme, salt and pepper. 

2. Top with another generous sprinkling of cheese and bake for 20 - 25 minutes, or until a skewer pierces the potatoes without resistance and the edges are golden brown.

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🔪 Easy 
🍽️ 4 
🥣 10 minutes 
⏲️ 5 minutes

📌 Ingredients:

• 250 g Woolies cauliflower rice
• 65 g packet Woolies Tenderstem broccoli tips, blanched
• 80 g packet Woolies beetroot spirals
• fresh mint, for serving
• 6 baby cucumbers, sliced
• 100g feta
• red onion, sliced, for serving
• 100 g Woolies chimichurri dressing

📌 Method:

1. Pour boiling water over the cauliflower pasta rice and allow to stand for 2 minutes to heat through. Drain, then toss with the remaining ingredients.

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“This was inspired byt a dish made by Jess Shepherd of Good to Gather. She served butternut wedges on roast butternut puree.”

🔪 Easy 
🍽️ 4 
🥣 15 minutes 
⏲️ 35 minutes

📌 Ingredients:

• 4 - 6 Woolies Kara sweet potatoes, washed
• 600 g pumpkin, diced
• 2 cloves garlic
• 3 T olive oil
• sea salt and freshly ground black pepper, to taste
• 2 T butter
• 2 T honey
• 100 g tahini
• ¼ cup lemon juice

📌 Method:

1. Preheat the oven to 180° C. Place the sweet potatoes, pumpkin and garlic on a baking tray, drizzle with the olive oil and season. Roast for 20 minutes. 

2. Remove the pumpkin and garlic from the tray when tender. Mash with the butter, check the seasoning and set aside. 

3. Roast the potatoes until crispy. Combine the honey, tahini and lemon juice, then serve with the hot sweet potatoes and mashed pumpkin.

Cook's note: Add the roast pumpkin or butternut to polenta and top with these crispy sweet potatoes.

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