Supper Club: Easy meals in 30 minutes

📌 Ingredients:

• 3 T olive oil   
• 4 large free-range chicken breasts   
• sea salt and freshly ground black pepper, to taste   
• 120 g Woolworths antipasti sundried tomato quarters, chopped   
• 1 T chopped garlic (about 4 cloves)   
• 2 cups Woolworths organic chicken stock   
• 1 cup cream   
• 150 g baby spinach   
• 6 basil leaves   
• 60 g Grana Padano, grated   
• mashed potato, crispy bread or pasta, to serve

📌 Cooking instructions:

1. Heat the oil in a pan over a medium heat. Add the chicken breasts and season. Cook the chicken for 3 minutes on each side, or until browned.

2. Remove the chicken from the pan, add the sundried tomatoes and garlic and cook for 1 minute, scraping the bottom of the pan.

3. Add the chicken stock, cream and spinach, mixing to combine, then add half the basil and the Grana Padano. Add the chicken and reduce the sauce until it coats the chicken, about 5 minutes.

4. Serve with mashed potato, crispy bread or pasta, garnished with the remaining basil and more grated Grana Padano.

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Recipe originally published on Woolworths TASTE 

📌 Ingredients:

• oil, for frying  
• 1 onion, finely chopped  
• 1 t garlic, minced  
• 1 t ground cumin  
• 1 t ground coriander  
• 2 t Woolworths piri-piri chilli seasoning 2 t  
• 1⁄2 red pepper, chopped  
• 1⁄2 yellow pepper, chopped  
• 1⁄2 green pepper, chopped  
• 500 g beef mince  
• sea salt and freshly ground black pepper, to taste  
• 2 T mango chutney  
• 1⁄2 cup water  
• a handful fresh coriander, finely chopped  
• 1 kg Woolworths Easy to Bake vetkoek mix

📌 Cooking instructions:

1.  Heat the oil in a pan and sauté the onion and garlic over a medium heat. Add the spices and fry until fragrant. Add the peppers and fry for 2 minutes, or until soft.

2. Add the mince and cook until browned. Season with salt and pepper.

3. Stir in the chutney and water and simmer over a medium heat for 20 minutes, or until the sauce thickens and the mince is cooked.

4. Top with the coriander and serve with the amagwinya. 5 To make the magwinya, prepare the vetkoek mix according to package instructions.

Cook's note: Double up on the cooked mince to serve with spaghetti the next day, or turn it into a meaty shakshuka.

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Recipe originally published on Woolworths TASTE 

📌 Ingredients:

For the marinade, mix:

• 4 T Woolworths tikka spice blend  
• 1 T tomato paste  
• 2 T lemon juice  
• salt, to taste  
• 1/3 cup plain yoghurt  
• 350 g Woolworths hake medallions, halved  
• 12 Woolworths mini butter rotis  
• Woolworths rainbow slaw, for serving  
• Woolworths coriander, green chilli and mint chutney, for serving  
• Woolworths crispy onion sprinkle, for serving  
• coriander, to garnish

📌 Cooking instructions:

1. Generously coat the hake in the marinade, then cook in an air-fryer at 200°C for 6–8 minutes.

2. Heat the rotis in a pan for 2–4 minutes on each side.

3. Layer the rotis with rainbow slaw, then top with the fish, drizzle with the chutney and garnish with coriander.

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Recipe originally published on Woolworths TASTE 

📌 Ingredients:

For the cheesy mash:

• 800 g Woolworths frozen mashed potatoes  
• 2 cups full-cream milk  
• 100 g Woolworths mature white Cheddar, grated  
• 4 T chives, finely chopped  
• 750 g Woolworths free-range chicken prego fillets

For the lemony green beans:

• 2 T butter  
• 215 g fine green beans, trimmed  
• 1 lemon, juiced  
• sea salt and freshly ground black pepper, to taste

📌 Cooking instructions:

1. To make the cheesy mash, place the frozen mash and milk in a saucepan over a medium heat. Stir until the milk is incorporated and the mash is melted and warm. If you prefer your mash thinner, add more milk; for a thicker mash, use less milk.

2. Once the mash is heated through and smooth, gradually add the cheese while stirring. Once all the cheese has been added, add the chives and stir through.

3. To save time, cook the chicken breasts according to package instructions in the air-fryer while making the mash.

4. To make the green beans, add enough water to come about ½ cm up the sides of a saucepan. Add the butter and place over a high heat. Once the water begins to boil, add the beans and steam for 5 minutes or until tender. By the time the beans are cooked, the water should have evaporated. Finish with a squeeze of lemon and season lightly

5. Serve the chicken with the mash and green beans.

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Recipe originally published on Woolworths TASTE 

📌 Ingredients:

• 500 g lean beef mince  
• 25 g Woolworths meat masala spice mix  
• sea salt and freshly ground black pepper, to taste  
• 2 spring onions, thinly sliced  
• 6 Woolies Heat and Eat multiseed wraps  
• 4 T canola oil  
• 1 cup double-cream plain yoghurt  
• 10 g coriander, roughly chopped  
• 10 g parsley, roughly chopped  
• 10 g mint, leaves picked, roughly chopped  
• lemon wedges, for serving

📌 Cooking instructions:

1. Place the mince in a mixing bowl with the spice mix, salt and pepper and spring onion. Mix well to combine, ensuring the spice is evenly distrubuted.

2. Divide the mince mixture in half, then divide each half into 3 equally sized balls. Place a wrap on a work surface and spread 1 ball of mince onto the wrap, getting as close to the edges as possible and keeping it as even as possible.

3. Repeat with the remaining mince and wraps while heating a pan over a high heat. Add a little oil to the pan, then place 1 wrap meat-side down in the pan. Sear for 45 seconds to a minute, or until a crust forms on the mince. Turn over and cook the wrap side for 30 seconds or until toasted. Repeat with the remaining wraps.

4. Spoon some yoghurt onto the mince side of each wrap, top with herbs, then roll up and serve with the lemon wedges.

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Recipe originally published on Woolworths TASTE