Flavours of the World

Crispy crumbed chicken strips tossed in a sticky teriyaki glaze served over nutty black rice. This bowl has everything you want in a dinner that works every time. The spring onion crisp oil adds a fragrant, lingering finish that makes it feel genuinely special.

🍽️ Serves 4

🔪 EASY 

🥣 Preparation: 10 minutes

⏲️ Cooking: 25 minutes

INGREDIENTS
 

250 g Blue Elephant Black Rice 

400 g Woolworths Frozen Crispy Chicken Breast Strips 

¼ cup Woolworths Asian Teriyaki Sauce 

110 g Woolworths Shelled Edamame Legumes, steamed to serve 

For the spring onion crisp oil:

1/3 cup canola oil 

4 spring onions, finely sliced 

1 peeled garlic clove, finely sliced 

COOKING INSTRUCTIONS
 

1. Cook the rice according to package instructions.

2. Air fry the chicken according to package instructions. Coat in the teriyaki sauce while the chicken is still hot.

3. Make the spring onion crisp by heating the canola oil and then pouring over the spring onions and garlic.

4. To serve, divide the warm black rice and edamame among bowls. Top with the teriyaki chicken strips, then drizzle over the spring onion crisp oil.

Fresh tagliolini tossed in a glossy, deeply savoury oyster sauce with sweet confit garlic and a generous snowfall of Parmesan. This is weeknight pasta at its most rewarding. Ready in under 20 minutes and utterly comforting.

🍽️ Serves 2

🔪 EASY 

🥣 Preparation: 5 minutes

⏲️ Cooking: 15  minutes

INGREDIENTS
 

250 g tagliolini pasta 

2 x Woolworths Confit Garlic Cloves plus 2 T oil 

3 T Woolworths Asian Oyster Flavoured Sauce 

1 T Woolworths Asian Everything Soya Sauce 

1 T salted butter 

60 g grated medium fat hard cheese, finely grated 

COOKING INSTRUCTIONS
 

1. Cook the pasta according to package instructions and reserve 3T of the cooking water.

2. While the pasta cooks, heat oil in a large pan. Add the confit garlic cloves and gently fry, pressing them lightly with the back of a spoon, until golden and fragrant.

3. Add the oyster sauce, soy sauce and butter, then swirl the pan to combine into a glossy sauce. Pour in the reserved pasta water and let the sauce simmer gently for 1–2 minutes until it thickens slightly and looks glossy.
4. Add the drained tagliolini directly to the pan and toss vigorously to coat every strand in the oyster sauce. Add half the grated Parmesan and toss again until the cheese has melted into the sauce and coats the pasta evenly. Serve the pasta with the remaining Parmesan cheese.

A fragrant, coconut-rich Thai noodle curry that transforms a rotisserie chicken into something far more impressive. The broth deepens with shredded skin blended in, and it's finished with charred limes, crispy onions and toasted coconut for layers of texture and flavour.

🍽️ Serves 4

🔪 EASY

🥣 Preparation: 15 minutes

⏲️ Cooking: 20 minutes

INGREDIENTS
 

70g Blue Elephant Yellow Curry Paste 

1 T canola oil 

1 x 400 ml can coconut milk 

2 cups Woolworths Fresh Free Range Liquid Chicken Stock 

3 T Blue Elephant Fish Sauce, or season to taste 

2 T fresh lime juice, or season to taste 

1 T light brown sugar, or season to taste 

1 rotisserie chicken, shredded with the skin reserved plus all juices from the rotisserie chicken bag 

500 g fresh egg noodles 

To garnish:

Coconut flakes, toasted 

Lime wedges 

COOKING INSTRUCTIONS
 

1. Fry the yellow curry paste in the oil, stirring continuously until fragrant and deepened in colour.

2. Pour in the coconut milk and chicken stock, then add the juice from the rotisserie chicken bag. Stir well and simmer for 5 minutes. 

3. Add the mixture to a blender and blend till smooth with half of the chicken from the rotisserie chicken. Season to taste with fish sauce, lime juice and brown sugar.

4. To crisp up the chicken skin, place between layers of paper towels on a microwave-safe plate. Microwave on high in 1-to-2-minute bursts (about 3 minutes total) until the popping stops, the fat renders out, and the skin turns golden and crunchy.

5. To serve, divide the noodles and among deep bowls. Ladle the hot khao soi broth and chicken over the noodles. Top each bowl with crispy chicken skin and toasted coconut flakes. Serve with lime wedges and enjoy.

Tikka-style chicken folded into soft mini tortillas with cool tikka coleslaw and a spoonful of spicy mango atchar. This crossover mash-up works beautifully as a relaxed summer dinner. 
 

🍽️ Serves 3

🔪 EASY 

🥣 Preparation: 5 minutes

⏲️ Cooking: 15 minutes

INGREDIENTS
 

750 g Woolworths Tikka Marinated Free Range Chicken Breast Fillets 

1 x 6-pack Woolworths Mini White Flour Wraps 

310 g Woolworths Tikka Slaw 

1 spring avocado, sliced 

Wild Mango Atchar, to serve 

Limes, to serve 

COOKING INSTRUCTIONS
 

1. Cook the chicken according to package instructions.

2. Heat the wraps according to package instructions.

3. Slice the chicken and serve on wraps with tikka slaw, avo, mango atchar and a squeeze of fresh lime.

One of those deeply satisfying one-pan bakes where chicken thighs and rice soak up a fragrant tom yum coconut broth as it cooks. The result is tender, aromatic and full of flavour. A scattering of crispy onions and spring onion at the end adds the perfect finishing crunch.

🍽️ Serves 4

🔪 EASY 

🥣 Preparation: 10 minutes

⏲️ Cooking: 50 minutes 

INGREDIENTS
 

70 g Blue Elephant Tom Yum Chilli Paste 

1 x 400 ml can coconut milk 

1 cup Woolworths Fresh Free Range Liquid Chicken Stock 

2 T Blue Elephant Fish Sauce 

1 T fresh lime juice 

1 T light brown sugar 

300 g Woolworths Jasmine Rice 

8 free range chicken thighs 

2 T Woolworths Mediterranean Extra Virgin Olive Oil 

Sea salt and black pepper, season to taste 

500 g fresh egg noodles 

TO SERVE:

Crispy onion sprinkle 

3 spring onions, thinly sliced 

Limes, optional to serve 

COOKING INSTRUCTIONS
 

1. Whisk together the tom yum chilli paste, coconut milk, chicken stock, fish sauce, lime juice and brown sugar until smooth and well combined.

2. Place the rice in a oven-safe dish and pour the tom yum coconut broth over the rice and stir gently to distribute evenly.