Thulisa Martins' Supper Club
Thulisa Martins is starting her week off the right way – with an Italian sandwich stacked with deli meats and a hearty, warm minestrone chunky soup. For the rest of the week, she’s tucking into her pantry and freezer, making loaded beef frikkadels with cauli rice, beef frikkadels sloppy joes, sun-dried tomato espetadas with creamy beans and polenta, and a chicken, cauliflower and broccoli pasta bake.
Viral Italian ‘grinder’ Sandwich
A towering Italian sandwich loaded with deli meats, served alongside a hearty, steaming bowl of minestrone. This is the kind of pairing that turns an ordinary weeknight into something worth sitting down for.
🍽️ Serves: 6
🔪 EASY
🥣 Preparation: 20 minutes
⏲️ Cooking: 10 minutes
INGREDIENTS
For the salad:
1/2 cup Woolies Roasted Garlic Mayonnaise
2 head Crunchita® lettuce, shredded finely
90 g Woolies Pickled Red Onion Petals plus 1 T of the brine
1 t dried oregano
Sea salt and black Pepper, season to taste
For the sandwich:
1 full French baguette
70 g Woolies Salame Milano xxx
125 g Woolies Wafer Thin Sliced Smoked Turkey Roll
8 slices provolone full-fat semi-hard cheese slices
1 slicing tomato, thinly sliced
60 g grated medium-fat hard cheese
Sea salt and black Pepper, season to taste
To serve:
250 g Woolies Minestrone Chunky Soup
125 g Woolies Hand Cooked Truffle and Parmesan Potato Crisps
COOKING INSTRUCTIONS
1. Preheat oven to 200°C. Season tomato slices with a little sea salt and pepper.
2. Slice bread in half lengthwise and place bread on a sheet pan. Pile on deli meats on the one half and cheese on the other half. Toast the sandwiches in the oven for 5–6 minutes until the bread is toasty, the cheese is melted and meats are warmed through.
3. Combine all the salad ingredients together to make the salad, season to taste with sea salt and black pepper.
4. Remove sandwiches from the oven and sprinkle over half the hard cheese. Add the seasoned tomato slices to the top of the baked deli meats, top with the grinder salad. Sprinkle with the rest of the hard cheese and the close each sandwich.
5. Slice and serve with heated Minestrone Chunky Soup and Truffle and Parmesan Potato Crisps.Try:
Wafer Thin Sliced Smoked Turkey Roll 125 gTry:
Roasted Garlic Mayonnaise 260 gTry:
Provolone Full Fat Semi Hard Cheese Slices 8 slicesTry:
Oregano 15 gTry:
Minestrone Chunky Soup 250 g
Loaded Beef Frikkadels with Cauli Rice
Juicy, flavour-packed beef frikkadels loaded with all the good stuff, served over light and fluffy cauli rice — a feel-good weeknight dinner that delivers serious comfort without the heaviness. It's a South African classic made smarter, faster, and ready for the table before the family even has time to complain they're hungry!
🍽️ Serves: 4
🔪 EASY
🥣 Preparation: 10 minutes
⏲️ Cooking: 20 minutes
INGREDIENTS
880 g Woolies Free Range Beef Frikkadels with Chunky Tomato Sauce
400 g tin butter beans in brine, drained
500 g Woolies Frozen Savoury Cauliflower Rice with Herbs
COOKING INSTRUCTIONS
1. Cook frikkadel according to package instructions. Stir the beans through the sauce before adding to tray and returning to the air fryer.
2. Heat cauliflower rice according to package instructions.
3. Serve loaded frikkadels with cauliflower rice.
Beef frikkadels Sloppy Joes
Leftover frikkadels get a serious glow-up in this saucy, messy, utterly satisfying sloppy joe that proves last night's dinner is even better the second time around.
🍽️ Serves: 4
🔪 EASY
🥣 Preparation: 10 minutes
⏲️ Cooking: 5 minutes
INGREDIENTS
Leftover Woolies Free Range Beef Frikkadels with Chunky Tomato Sauce
4-pack White Mini Loaves
100 g Woolies Grated Emmental & Mature Cheddar Cheese
250 g Woolies Deli Style Potato Salad
COOKING INSTRUCTIONS
1. Cut a slit down the middle of each loaf. Fill leftover frikkadels and top with cheese.
2. Grill in a hot oven until the cheese has melted.
3. Top with potato salad and enjoy.
Tuscan Chicken with Creamy Beans and Polenta
Succulent Tuscan chicken served over creamy beans and golden polenta — a dinner that brings bold, rustic Mediterranean and Italian flavours to your weeknight table with almost no effort!
🍽️ Serves 4
🔪 EASY
🥣 Preparation: 15 minutes
⏲️ Cooking: 45 minutes
INGREDIENTS
110 g Taste Hack Spanish Tomato Paste
250 ml whipping cream
400 g cannellini beans in brine, drained
Avg. 1.2 kg Tuscan Rub Chicken Roast with a Butter Brine-Based Blend
Cooked polenta, to serve
60 g Woolies Grated Medium Fat Hard Cheese, optional to serve
COOKING INSTRUCTIONS
1. Toast Taste hack Spanish Tomato Paste in a dry oven-safe pan before gradually whisking in the cream. Bring to a gentle simmer and allow to reduce slightly. Stir through cannellini beans and set aside.
2. Cook chicken according to package instructions. 10 minutes before the chicken is ready, transfer the beans to the oven and allow to bake until crisp and golden.
3. Serve creamy baked beans with chicken, cooked polenta and hard cheese, if using.Try:
Tuscan Rub Chicken Roast with a Butter Brine-Based Blend Avg 1.2 kgTry:
Taste Hack Spanish Tomato Paste 110 gTry:
Polenta 500 g
Chicken, Cauliflower and Broccoli Pasta Bake
A bubbling, golden pasta bake packed with tender chicken, cauliflower, and broccoli — the kind of crowd-pleasing, all-in-one dinner that feeds the whole family and asks very little of you in return.
🍽️ Serves: 6
🔪 EASY
🥣 Preparation: 10 minutes
⏲️ Cooking: 375 minutes
INGREDIENTS
250 g Woolies Orecchiette Pasta
1 kg Woolies Frozen Cauliflower & Broccoli Bake
375 ml Woolies Four Cheese Pasta Sauce
Leftover Tuscan Rub Chicken Roast with a Butter Brine-Based Blend , cut into chunks
500 g Woolies Lemon Tiramisu
COOKING INSTRUCTIONS1. Cook pasta according to package instructions.
2. Add pasta, broken up frozen cauliflower & broccoli bake and chicken to a baking tray. Top with four cheese pasta sauce.
3. Bake in an oven heated to 200°C for 35 minutes. Serve and enjoy.
4. Finish with lemon tiramisu for dessert.Try:
Tuscan Rub Chicken Roast with a Butter Brine-Based Blend Avg 1.2 kg