What’s for dinner?

Ingredients:

• 2 kg beef shortrib
• 2 T olive oil
• 1 T cumin seeds, crushed
• 2 - 4 whole dried chillies
• 550 g cherry tomatoes, blended
• 1 T red wine vinegar
• 2 oranges, zested and juiced
• 2 garlic cloves, crushed
• 1 t fresh thyme
• 1⁄2 cup water 
• Sea salt and freshly ground black pepper, to taste

For the chilli, lime and tomato salsa, mix:

• 30 g coriander, chopped
• 2 garlic cloves, crushed
• 2 - 3 green chillies, sliced
  200 g green or exotic tomatoes, sliced
• 4 limes, zested and juiced
• 2 T olive oil
• Sea salt and freshly ground black pepper, to taste

Method:

1. Preheat the oven to 160°C. 
2. Brown the shortrib in the olive oil in a cast-iron pan. 
3. Add the cumin seeds and chillies and toast until fragrant, then add the tomatoes, red wine vinegar, orange juice and zest, garlic, thyme and water. 
4. Season, cover and braise in the oven for 3 hours, or until tender, uncovering for the last 30 minutes.
5. Serve drizzled with the salsa.

Ingredients:

• 1 x 500 g punnet Woolworths slow-cooked BBQ pulled pork
• 4 large sesame hamburger rolls
• 3 - 4 T thick mayonnaise
• 2 - 3 t hot English mustard
• 100 - 125 g sliced baked or smoked ham
• 75–100 g sliced Emmenthal cheese
• 2 - 3 butter, melted
• Woolworths crisp lettuce leaves, for serving

For the pickled radishes:

• 150 g radishes, cleaned
• 1⁄3 cup red wine vinegar
• 1 T dark brown sugar
• 1 t salt

Method:

1. Prepare the pulled pork according to package instructions. Meanwhile, split the rolls and spread with mayonnaise and mustard.
2. Add a slice or two of ham. Spoon a quarter of the hot pork on top. Cover with 1 or 2 slices of cheese.
3. Line a deep baking tray with baking paper. Place the filled buns in the tray, packing them close together. Brush with melted butter. Bake at 180°C for 10 minutes, or until hot and crusty and the cheese has melted. Serve with crisp lettuce leaves and pickled radishes.
4. To make the pickled radishes, leave the small radishes whole but cut larger ones in half. Mix the remaining ingredients and add the radishes. Allow the radishes to pickle for a few hours or overnight in the fridge.

Ingredients:

For the broth:

• 2 cups Woolworths organic chicken stock
• 1⁄2 red onion, sliced
• 2 spring onions, sliced
• 2 stalks lemongrass, bruised
• 1 x 10 cm piece ginger, peeled and sliced
• 2 garlic cloves, crushed
• 2 birds-eye chillies, finely chopped
• 2 T palm sugar  
• 1 - 2 T sesame oil

For the ramen:

• 400 g free-range duck breasts, skin scored
• Sea salt and freshly ground black pepper, to taste
• 2 T hoisin sauce
• 2 T honey
• 1 T butter
• 150 g exotic mushrooms
• 4 baby carrots, thinly sliced
• Sea salt and freshly ground pepper, to taste 
• 250 g PlantLove (TM) Spinach and Kale Noodles
• 3 radishes, thinly sliced, to garnish
• 15 g coriander, chopped, to garnish
• 1 birds-eye chilli, chopped, to garnish

Method:

1. To make the broth, place the chicken stock in a small saucepan and bring to a simmer. Add the red onion, spring onion, lemongrass, ginger, garlic, chilli, palm sugar and sesame oil. Stir until the sugar has dissolved. Simmer for 10–15 minutes.
2. Season the duck breasts with salt and pepper. Mix the hoisin sauce and honey and brush onto the duck breasts. Set aside to marinate for 30 minutes.
3. Heat a pan over a high heat and fry the mushrooms in a little butter until golden. Season and set aside.
4. Lightly sauté the carrots in the same pan with a little butter. Heat a nonstick pan over a high heat and sear the duck breasts, skin side down, for 6 minutes, then turn and cook for a further 4 minutes. Seal the sides and remove from the heat. Allow to rest for 10 minutes before slicing.
5. Heat a little olive oil in a small pan, then stir-fry the noodles for 2 minutes and set aside.
6. To assemble, divide the noodles, mushrooms and duck breast between 2 bowls, pour in the chicken stock and serve immediately. Garnish with radish, coriander and chilli.

Ingredients:

• 1x Stonebaked Thin & Crispy Pizza Bases 2 x 130 g

For the pizza toppings:

• 1 t garlic, crushed
• 60 g cheese mix (75% mozzarella to 25% Emmenthal)
• 70 g Woolworths salame Milano
• 1 ball burrata or stracciatella cheese or 1 x 250 g tub
• 1 bulb fennel, shaved, plus fronds to garnish
• Woolworths chilli-infused olive oil, for drizzling
• sea salt and freshly ground black pepper, to taste

Method:

1. Sprinkle over the garlic, dot with the cheese mix and top with the Salame and a handful of shaved fennels on the pizza bases.
2. Bake in a hot pizza oven for 6 minutes, or until the topping is bubbling, the crust is puffy and has a slight char. Alternatively, bake in a preheated oven at 220°C for 6 minutes on a preheated pizza stone, baking tray or wrap an oven rack in foil and place the pizza directly on the foil so the hot air can circulate easily.
3. Carefully remove the pizza from the oven and cut into even slices using a pizza cutter while still hot. Divide the stracciatella or burrata over the pizza and top with the shaved fennel and fronds, a crack of black pepper and drizzle liberally with chilli oil.

Ingredients:

• 1 litre amasi or buttermilk
• 2 garlic cloves, minced
• 2 T chicken stock powder
• 1 whole free-range chicken, cut into pieces
• 200 g flour
• 120 g Woolworths salsa nacho chips, crushed
• 1 T dried thyme
• 2 T paprika
• 2 T Woolworths steak rub
• 1 1/2 T smoked chilli flakes (or to taste)
• vegetable oil, for frying

For the dressing:

• 100 ml coconut milk
• 100 g mayonnaise
• 1 T honey

For the salad:

• 1 Granny Smith apple, sliced
• 1 small bunch Cotton Candy grapes, sliced
• a small bunch celery leaves.
• 3 or 4 spring onions, sliced
• a handful almonds, sliced
• 3 heads baby gem lettuce

Method:

1. Combine the amasi or buttermilk with the garlic and stock powder. Add the chicken pieces. Marinate for a few hours (depending on how much time you have) although overnight is ideal. The slight acidity and enzymes in the amasi or buttermilk breaks down protein in the meat, resulting in super tender and succulent chicken.
2. In a separate dish, combine the flour, tortilla chips, thyme, paprika and chicken seasoning. Remove the chicken from the fridge. Thoroughly coat each piece of chicken in the chips coating and place on a board.
3. Heat the oil to 160°C or to a medium-high heat. To check the heat of the oil, drop a small piece of tortilla chip in the oil. If it bubbles and floats immediately, the oil is ready for frying.
4. Gently shake off the excess coating and place the chicken pieces in the oil. Fry until golden brown and crispy.
5. Arrange the salad ingredients on a platter, nestle the chicken pieces in between, drizzle with the dressing and serve immediately.

Ingredients:

To make the falafel:

• 2 x 400 g chickpeas in brine, drained
• 100 g chickpea flour
• 70 g onion, finely diced
• 10 g fresh parsley
• 10 g fresh coriander
• 1 T garlic cloves, finely chopped
• 30 g Woolworths Falafel Seasoning
• ½ cup sesame seeds
• 200 g Woolworths Seedless Pepperito Peppers

To assemble:

• 3 T butter
• 4 pack Woolworths Ultimate Hot Dog Rolls
• 120 g hummus
• 3 T Woolworths Onion Chilli Crunch
• 150 g tzatziki
• 4 T gherkins, finely diced

Method:

1. Into a large bowl, add the chickpeas and chickpea flour. Mash roughly to combine. Add in the onion, parsley, coriander, garlic and falafel seasoning. Fold to combine. Use an ice cream scoop, or spoon, to shape into balls. Roll the falafel into sesame seeds. Set aside in the fridge for at least 2 hours before frying.
2. In a large pot, add 8 cm of oil and heat for deep frying, to about 175 C.
3. Deep fry the falafel in the heated oil, for 2 minutes or until golden brown. Remove from oil and place onto paper towel lined plate.
4. Over a flame, or on a hot grill, char the pepper until blackened and softened. Slice thinly.
5. Slice the hot dog rolls down the middle, lengthwise, without cutting all the way through. Butter both internal sides, and toast in a pan over medium heat until golden brown.
6. Spoon the hummus onto the bun, drizzle over the onion chilli crunch and top with the pepper slices and falafel. Serve with tzatziki, diced gherkins and micro herbs.

Ingredients:

For the chimichurri:

• 3 garlic cloves, crushed
• 1 t Maldon salt
• Freshly ground black pepper, to taste
• 1 cup coriander, chopped
• ½ cup parsley, chopped
• 5 spring onions, chopped
• ½ cup red wine vinegar
• ½ lemon, juiced
• 1 t coriander seeds, toasted and crushed
• 1 t cumin seeds, toasted and crushed

For the steak:

• 1 x 500 g Woolworths smoky BBQ picanha rump

For the fried chilli oil:

• 2 red chillies, halved lengthways
• 1 red onion, roughly chopped
• 3 T T olive oil
• freshly ground black pepper, to taste

For the flatbread:

• 2½ T dry yeast
• ½ cup sour cream
• 1 kg flour
• 2 T salt
• ¼ cup canola oil

Method:

1. To make the chimichurri, mince the garlic with the salt. Mix in the remaining ingredients.
2. Braai the picanha over hot coals for 15 minutes on each side.
3. To make the fried chilli oil, place all the ingredients in a blender and blitz until chunky. Fry over a medium heat for 5 minutes.
4. To make the flatbreads, mix the yeast and sour cream and allow to stand for 5 minutes. Add the flour, salt and oil to the yeast mixture and mix.
5. Knead the dough on a floured surface for 5 minutes. Place the dough in a greased bowl and allow to stand for 45 minutes, or until doubled in size.
6. Pull off pieces of dough, about 5 cm in diameter. Roll out roughly on a floured surface.
7. Cook on the braai for 5 minutes on each side, or until slightly charred. Brush with melted butter.
8. To serve, lay the flatbreads on a platter, top with the chimichurri and sliced picanha. Spoon over the chilli oil.