Because there’s life beyond chicken mayo…

Recipe: Hannah Lewry
Serves: 6
Preparation: 10 minutes
Cooking time: 20 minutes

Ingredients:

• 500 g Woolworths Chicken Mince 
• 1 onion, thinly sliced
• 1 clove garlic, crushed
• 1 x 400 ml can coconut cream
• 6 T Woolworths Mango Atchar
• 6 sesame bread rolls, halved and toasted
• Fresh coriander, for serving

For the pickled cucumber:

• 1 Mediterranean cucumber, sliced into thin rounds
• 1 lime, juiced
• 1 cup red wine vinegar, warmed slightly
• 1 small red onion, thinly sliced
• Olive oil, for frying

Method:

1. To make the pickled cucumber, mix all the ingredients together in a bowl and allow to stand while you prepare the chicken.
2. Heat a splash of olive oil in a large pan and fry the mince until golden and cooked through.
3. Remove the mince from the pan and sauté the onion until translucent. Add the garlic and fry until fragrant, then add the coconut cream and atchar. Cook until the liquid is reduced by half, then add the cooked mince. The sauce should be thick enough to coat the mince.
4. Serve the chicken mince on the rolls, topped with the coriander and pickled cucumber.

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Recipe: Hannah Lewry

Serves: 4

Preparation: 15 minutes

Cooking time: 15 minutes

Ingredients:

• ½ cup good-quality mayonnaise
• 2 T mild curry powder (or a mixture of turmeric and cayenne pepper)
• ¼ cup chutney
• 100 g celery, chopped
• 2–3 T sultanas
• 150 g canned corn kernels, drained
• 4 free range chicken breasts, cooked and shredded (or use leftover rotisserie chicken)
• Sea salt and freshly ground black pepper, to taste
• 1 loaf ciabatta, thickly sliced

For the slaw:

• 4 spring onions, thinly sliced
• 1 baby cabbage, shredded
• ½, lemon, juiced

Method:

1. To make the slaw, mix the spring onions and cabbage. Pour over the lemon juice and mix well.
2. Mix the mayonnaise, curry powder, chutney, celery, sultanas and corn. Add the shredded chicken and mix well. Lightly oil the ciabatta slices and toast in a pan until golden. Top with the chicken filling and another slice of toast. Serve with the slaw.

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Recipe: Hannah Lewry

Serves: 4

Preparation: 10 minutes

Cooking time: 20 minutes

Ingredients:

• 1 x 8 pack Woolworths Chicken Burgers
• 200 g mozzarella, quartered
• Sea salt and freshly ground black pepper, to taste
• 2 T olive oil
• 1 fresh pineapple, peeled and thinly sliced
• 4 Woolworths Hamburger Rolls
• Italian salad leaves, for serving
• Sour cream or mayonnaise, for serving
• Spring onion, thinly sliced, for serving

Method:

1. Preheat the oven to 180°C. Take 2 burger patties and 1 piece of mozzarella and sandwich the cheese between the two patties, pinching it closed around the edges to make sure the burger is sealed. Repeat with the remaining patties and mozzarella.
2. Heat a cast-iron pan and add a splash of oil. Season the burgers on both sides and fry for 5 minutes on each side. Finish off in the oven for 10–15 minutes to allow the cheese to melt and the sauce to caramelise slightly.
3. Serve on the rolls, topped with the pineapple, salad leaves, sour cream or mayonnaise and spring onion.

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