Cheat’s meals for supper in a flash

A handful of clever ingredients and less than half an hour is all you need to recreate your favourite takeaway meal.

Ingredients:

• 700 g Woolworths Free Range Rib-eye Steak
• Sea salt and freshly ground black pepper, to taste
• 2 T olive oil
• 80 g sachet Woolworths Red Thai Curry Paste
• 400 ml can coconut milk
• 1 cup beef stock
• Lime juice, to taste
• Sesame oil, to taste
• Soya sauce, to taste
• 1x 375g Woolworths Easy to Cook Brown Mushroom Stir-fry Mix
• Woolworths Basmati Rice, to serve

Method:

1. Season the steak with sea salt and freshly ground black pepper and then fry in 1 T olive oil in a hot pan. Cook until a golden crust forms, about 3 minutes, then repeat on the other side. Remove from the heat and set aside to rest.
2. Heat the remaining olive oil in a small saucepan. Add the red Thai curry paste and fry, stirring, for 1 minute.
3. Add the coconut milk and beef stock and bring to a simmer. Add a generous squeeze of lime juice to taste and cook until reduced by half.
4. Season with a drizzle of toasted sesame oil and a dash of soya sauce to taste.
5. Wok-fry the brown mushroom stir-fry mix and serve in bowls with Woolworths Basmati Rice and the sliced steak.

Sometimes, the process of standing over a pot of risotto, stirring for 40 minutes, offers a bit of therapy. Other times, you want the creamy goodness and you want it fast. Enter frozen risotto – the secret weapon you’ll always want to keep in the freezer.

Ingredients:

• 1 x 600 g packWoolworths Frozen Mushroom Risotto
• 1 x 250 g sachet Woolworths Precooked Barley
• 1 x 30 g Woolworths Snack Pack Roasted Almonds
• 4 T olive oil
• 40 g chopped kale
• ½ lemon, juiced
• ½ cup cream

Method:

1. Heat 1 x 600 g pack Woolworths Frozen Mushroom Risotto according to package instructions. Add 1 x 250 g sachet Woolworths Precooked Barley and stir through until warm.
2. Thinly slice 1 x 30 g Woolworths Snack Pack Roasted Almonds. Place in a small pan with 4 T olive oil and toast for 1–2 minutes, then remove the nuts and oil from the pan and place in a bowl.
3. Cook 40 g chopped kale in a pan over a high heat, squeeze over the juice of ½ lemon and cook until wilted.
4. Whip ½ cup cream until stiff peaks form, then fold through the risotto just before serving.
5. Season to taste, drizzle with the crunchy almonds and oil and top with the kale. Serve immediately.

We love a pepper steak pie, but after a long day the idea of making your own might not be so appealing, which is why we’re big fans of this hack. It comes together in no time, thanks to ready-made gravy, and the addition of frozen röstis on top is pure, crispy heaven.

Ingredients:

• 1 x 500 g packet Woolworths Frozen Röstis
• 2–3 red onions
• 2 T olive oil
• 10 g fresh thyme
• 4 cloves garlic, crushed
• 1 x 750 g rib-eye steak
• 2 T olive oil
• 1 x 400 ml sachet Woolworths Gravy
• ½ cup water

Method:

1. Preheat the oven to 200°C.
2. Bake 1 x 500 g packet Woolworths Frozen Röstis for 15 minutes. Cut 2–3 red onions into chunks, then fry in a large pan over a medium heat with 100 g butter, 2 T olive oil,
3. 10 g fresh thyme and 4 cloves crushed garlic until just tender.
4. Slice 1 x 750 g rib-eye steak very thinly and fry in batches for 1–2 minutes in 2 T olive oil. Season to taste and add to the onions.
5. Add 1 x 400 ml sachet Woolworths Gravy and ½ cup water, then simmer for 45 minutes. Rest in the pan for 15 minutes.
6. Season to taste, then transfer to an ovenproof dish and top with the par-baked röstis. Bake for 20–25 minutes, or until bubbling and golden.

Looking for an even quicker fix?

SHOP READY-MADE MEALS