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Make salads sing

July 27, 2012 in Cooking with Woolies

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I know that winter is still here for a bit longer, but this week spring started to show itself just a little. So, in the spirit of spring, I have been inspired to share ways to make salads sing and get you munching on bowls of crunchy greens.

Fresh basil pesto I like to make my own pesto because you can make it using almost anything you have in the fridge, such as basil, rocket or sundried tomatoes. I simply blend a clove of garlic with a couple of handfuls of basil (in this case). Traditionally, basil pesto is made using pine nuts, but if they don’t fall into your budget, you can use a handful of blanched almonds. Add grated hard cheese such as Parmesan or Gruyère and decent drizzle of olive oil. Blend the pesto until it’s smooth but slightly rustic, stir in a squeeze of lemon juice and season to taste.

Salted caramel nuts Simply toast 50 g of your favourite nuts in a dry pan until lightly golden – I really love using walnuts, blanched almonds or cashew nuts. Add 2 T icing sugar and a shake of sea salt to the pan, let the sugar melt slightly and caramelise, sticking to the nuts. Remove from the pan and leave to cool before tossing into a green salad or with balsamic roasted beetroot.

Home-made croutons Preheat the oven to 180⁰C. Slice or tear a few slices of day-old bread and toss with fresh herbs such as rosemary or thyme. Drizzle over 2 T olive oil, salt and freshly ground black pepper and toss.  Bake for about 10 minutes until golden and crisp.

Pea and mint ravioli with leeks, baby marrows from the new Lovely Veg range

Pea and mint ravioli with leeks, baby marrows from the new Lovely Veg range

If you don’t have the luxury of time, Woolworths’ new range of Lovely Veg salads are the perfect meal solution on the run. They’re packed with the freshest and best veggies around – I can’t get enough of the pea and mint ravioli with leeks, baby marrows, peas and edamame beans on basil pesto. You get all of delicious crunch with mouthfuls of sweet ravioli to keep you full throughout the day.

Woolworths’ innovative new Lovely Veg range

Woolworths’ innovative new Lovely Veg range

Remember to visit Woolworths The Pantry for more ideas and recipes.

Have a wonderful weekend!

Hannah

Consultant Food Editor, Woolworths TASTE

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Terrific tofu

July 23, 2012 in Cooking with Woolies

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I was first introduced to tofu during a shoot we did for an American food website about two years ago. Having never even thought of buying it, never mind cooking it, before then, it was a real foodie first for me! I still remember removing the first block from its sleeve and not knowing how delicate it was – I reduced it to mush by the time it was freed from its packaging! The only thing it was good for was blended in a dessert. The second time around, I gently cut away the box and was presented with a lovely smooth slab of bean curd. Tofu is super-nutritious, it’s made primarily from bean curd and is very popular in Asian cuisine because of its high protein and calcium content. It’s also suitable for vegetarians and vegans.

I think that tofu is still a bit of a mystery ingredient in South Africa – people are put off by its texture but if it’s prepared the right way, you’ll love it. Tofu comes in different varieties, silken and firm. You have to be extra gentle when handling silken tofu as it has a tendency to fall apart. It’s suitable for desserts. Firm tofu retains its shape much better and is good for slicing and for use in stir-fries. Firm tofu seems to be more readily available locally.

Tofu is delicious pan-fried or grilled. It gives it a slightly golden crust, and is always best served hot. Try using it in Thai or Indian curries, or glaze it with honey before serving it with chilli and ginger noodles. When tofu is cooked, it takes on many different flavours such as Indian spices or fragrant Asian dipping sauces. Try this salt-and-pepper tofu with sweet-and sour-dipping sauce – it’s the perfect snack for the Olympic Games. It’s lightly battered in seasoned rice flour and has to be served while it’s still hot and crispy so that it can absorb all the flavours from the sweet-and-sour Asian dipping sauce.

Salt-and-pepper tofu with sweet-and-sour dipping sauce

Salt-and-pepper tofu with sweet-and-sour dipping sauce

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Salt-and-pepper tofu with sweet-and-sour dipping sauce
Author: 
Recipe type: Starter
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

The potato-flour coating creates beautifully crispy, fluffy jackets around the tofu when cooked, absorbing all the flavour from the sweet-and-sour Asian dressing. Enjoy while piping hot and crispy with friends and family.
Ingredients
  • ½ red onion, finely chopped
  • 1 fresh green chilli, thinly sliced
  • 1 fresh red chilli, thinly sliced
  • 3 T fish sauce
  • 2 T rice wine vinegar
  • Juice of 1 fresh lime
  • ¼ t sesame oil
  • 1 t sea salt
  • 1 t freshly ground black pepper
  • 6 T potato flour
  • 3 T avocado or peanut oil
  • 1 x 297 g box of firm or silken tofu
  • 1 red chilli, thinly sliced
  • Few sprigs of fresh mint

Instructions
  1. To make the sweet-and-sour dipping sauce, combine the red onion, finely chopped, fresh green chilli, thinly sliced, fresh red chilli, thinly sliced, fish sauce, rice wine vinegar, the lime juice and sesame oil and set aside to infuse while you make the tofu.
  2. To make the tofu mix the sea salt and freshly ground black pepper with the potato flour. Heat the avocado or peanut oil in a pan over a medium to high heat. Cut the firm or silken tofu into long strips or bite-sized pieces.
  3. Dust in the seasoned potato flour and shake off any excess. Fry in batches for 30 seconds on each side, or until golden. Remove using a slotted spoon and drain on kitchen paper.
  4. Scatter the fried tofu with a red chilli, thinly sliced, and a few sprigs of fresh mint. Serve with the dipping sauce.

Let me know what you think of the recipe and tell me how you like to eat tofu.

Have a great week!

Love

Hannah

Consultant Food Editor, Woolworths TASTE

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Spices for beginners

July 16, 2012 in Cooking with Woolies

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Cauliflower is one of my favourite vegetables; I think it’s because it’s so versatile. Most of us associate it with cheese sauce, but it’s also delicious roasted in a simple Italian tomato sauce with lots of crushed garlic, black olives, chopped parsley and chilli. I also love it puréed hot with a splash of cream and a knob of butter, seasoned with smoked sea salt,  and served with gorgeous lemon-and-sage pork chops.

Recently I decided to try roasting a few florets in a spice mix of my own and serving them with a mint dipping sauce. To do this, you need a few spices in your grocery cupboard so that you can play around a bit and create your own flavour combinations. All my friends confessed to not really knowing all that much about spices, so here are a few hints and tips on how to store and prepare spices so you can start your very own spice rack at home.

Roast spicy cauliflower with mint dressingSTORE whole spices in small jars and bottles so you can use them up while they’re still fresh and full of flavour. It‘s a good idea to buy them in small quantities so you can refill them when they run out instead of allowing them to go stale.

BUY whole spices so you can grind them yourself using a spice grinder, coffee mill or pestle and mortar for more intense aromas and flavours. Whole spices also last longer than ground spices.

DRY-FRY spices in a pan over a low heat for a few seconds until they’re lightly coloured to release and enhance their flavours. However, be sure to remove them from the hot pan so they don’t continue cooking when off the heat.

PREPARE spices with care. If they burn they will lose their delicate flavours and become bitter.

COOK spices by adding them to a saucepan with gently heated olive oil, butter or ghee. This will impart their flavours into the liquid, which will, in turn, flavour every other component of the dish.

SEASONING food using spices instead of too much salt and pepper is a good way to lower your salt intake.

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Roast spicy cauliflower florets with mint dressing
Author: 
Recipe type: Appetiser
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Ingredients
  • 2 cauliflower heads
  • 1 T coriander seeds, toasted
  • 2 t cumin seeds, toasted
  • 1 t dried chilli flakes
  • 2 T garam masala
  • 3 T olive oil
  • 2 cups fresh mint leaves, chopped
  • 2 fresh chillies
  • 1-2 lemons, juiced

Instructions
  1. Preheat the oven to 180°C.
  2. Break the cauliflower heads into florets and toss with the toasted spices, chilli flakes, garam masala and 1 T olive oil.
  3. Spread onto a baking tray and roast for 15 minutes, or until tender.
  4. Blend together the mint, one chilli, remaining olive oil and the lemon juice.
  5. Divide the cauliflower between 4 bowls and pour over the mint dressing.
  6. Slice the remaining chilli and use to garnish.
  7. Cook’s note: Dust the cauliflower with spiced flour and fry for a slightly crispier result.

 

Give it a go and let me know what you think!

Remember to visit Woolworths The Pantry for more ideas and recipes.

Love

Hannah

Consultant Food Editor, Woolworths TASTE

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The sweetest thing

July 13, 2012 in Uncategorized, Woolies Pantry

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Baking has never been my area of expertise, I still remember the first batch of blueberry muffins I ever made. I was in grade 9, the winter holidays were a bit dull, so I decided to make a batch of muffins. I’m still not sure what I did wrong, but they were so rock hard that when one rolled off the table there wasn’t even a dent on it!

I now bake by following a handful of simple rules, including measuring ingredients exactly, preheating the oven and not overmixing batter. I haven’t had the same disaster since, but I still hold my breath when I take a cake out of the oven. I made this chocolate, almond and ricotta cake for the latest issue of TASTE after being inspired by all the gorgeous citrus fruit available at the moment, especially ClemenGold mandarins.

Orange-sugared almond, chocolate and ricotta cake

Orange-sugared almond, chocolate and ricotta cake

They are super-sweet, juicy and delicious, perfect for cooking or baking. They also have a fantastic vibrantly coloured, fragrant skin, which is great for making flavoured sugar. Simply add a few pieces to a jar of white sugar, along with a split vanilla pod and some rose essence. It’s delicious sprinkled over this cake or dusted over fresh doughnuts.

Woolworths cardholders currently receive 20% off ClemenGolds, yet another reason to try them out!

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Orange sugared almond, chocolate and ricotta cake
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 

Serves: 8
 

Ingredients
  • butter, for greasing
  • cocoa, for dusting
  • 500 g ricotta
  • 4 free-range eggs, separated
  • 300 g light brown sugar
  • 250 g ground almonds
  • 250 g dark chocolate, melted
  • 10 oranges, zested
  • 50 g caster sugar

Instructions
  1. Preheat the oven to 180°C. Grease a 23 cm cake tin and dust it with cocoa powder.
  2. Throughly drain the ricotta by pushing it through a sieve to remove all the excess water, as well as any lumps.
  3. Add the egg yolks, brown sugar, ground almonds, melted chocolate and the zest of 2 oranges to the cheese, and mix.
  4. In another bowl, whisk the egg whites until soft peaks form.
  5. Working quickly, fold the egg whites, a little at a time, into the chocolate-cheese mixture, as evenly as possible.
  6. Spoon the mixture into the tin and smooth the top using a palette knife. Bake for 55 minutes to 1 hour, or until a skewer inserted comes out clean. Allow to cool completely.
  7. Fold the remaining orange zest into the icing sugar and sprinkle over the cake.

 

Have a great weekend!

Hannah Lewry

Consultant Food Editor, Woolworths Taste Magazine

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Winter warmers

July 9, 2012 in Woolies Pantry

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A cold and wet weekend of rain pelting against the windows of my flat meant any hopes of enjoying the great outdoors were dashed. Instead I succumbed to the charms of Woolworths range of winter desserts because, let’s face it, nothing quite makes a girl feel better than the sweet seduction of hot baked puddings on a soggy Sunday.

Woolworths have been so kind to their loyal shoppers this week as to allow all WREWARDS card holders to indulge in their fabulous offer of saving R20 when buying two winter puddings. Any of you who know me will know that the only thing that could possibly lift my spirits more than a sugar rush is a bargain and in this case I was the proud owner of both!

Sticky with just the right amount of sugar and a sponge surface cracked from the heat of the oven, sticky toffee pudding was my Sunday night date! Dressed to impress with my favourite roasted fruit and a jug of hot custard on the side, the weather was eventually the last thing on my mind.

Seasonal fruit is always better but I am a real sucker for plums and yesterday a punnet of plump ones caught my eye on the cold shelves in Woolworths. Try roasting guavas or figs if you can find them, their tart flavours compliment the indulgent winter puddings perfectly.

Sticky toffee pudding with roast fruit

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Sticky toffee pudding with roast fruit
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Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Ingredients
  • 1 x Woolworths winter sticky toffee pudding
  • 6 plums, halved (or any other fruit of your choice like strawberries or guavas or both)
  • 1 T brown sugar
  • 50g butter, cubed
  • Juice of one lemon
  • 2 cinnamon sticks
  • Sprig of fresh rosemary

Instructions
  1. Preheat your oven to 200C⁰.
  2. Remove the stones from your plums and arrange the fruit on a baking tray before sprinkling with brown sugar, dotting a few knobs of butter around and squeezing over your lemon juice.
  3. Add your cinnamon sticks and sprig of rosemary for deep, rich flavours that are perfect for winter.
  4. Roast the fruit for 20 – 30 minutes until fragrant and tender.
  5. Prepare your sticky toffee pudding according to the package instructions and serve hot with your roasted fruit.

 

I decided to treat myself to a milk tart sponge pudding as well, just to take advantage of the offer. I am having some of my girl friends over before the end of the week for a little catch-up with some ‘Sex and the City’ re-runs and a few bowls of hot pudding.

How do you like to eat your winter puddings?

Lots of love

Hannah

Consultant Food Editor, Woolworths TASTE

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Flour Power

July 6, 2012 in Woolies Pantry

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Flour is without a doubt the superstar of my pantry. Whether it’s a tablespoon for the base of a white sauce, or a cup sifted into my Sunday morning pancake mix, there is very little that this humble ingredient can’t do. I have just noticed that flour is on this week’s “Great Value” list at Woolworths so I will definitely be adding a few packets to my trolley before the week is up. The best way to store flour is in an airtight container. This will keep it fresher for longer.

Tempura squid with sweet chilli sauce

Tempura squid with sweet chilli sauce

In most tempura recipes, rice flour is used to create a feathery light batter but you can also use ordinary flour. In this recipe for tempura squid with sweet chilli sauce I substituted good old cake flour for the rice flour and it worked out just fine. The batter is a little heavier than the rice flour version would be, but you can always add another splash of cold soda water to loosen it up so that it drips off the squid instead of caking it in a thick, floury batter. You may have to experiment a few times to check whether the temperature of the oil is just right. The squid should be cooked until tender in the middle and the batter should be light and golden.

This squid is delicious tossed into a cucumber ribbon salad lightly dressed with grated ginger and soya sauce. You can also try it with a sweet chilli dipping sauce. Just remember to have a few layers of kitchen paper at hand to drain the squid as soon as it comes out of the oil so that each piece stays lovely and crunchy without absorbing any excess oil.

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Tempura squid with sweet chilli sauce
Author: 
Recipe type: Appetiser
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Ingredients
  • 150 g flour
  • cup ice-cold soda water
  • 1 free-range egg white, beaten
  • 2 cups canola oil
  • 250 g fresh squid tubes and heads, cleaned
  • Sea salt, to taste
  • Sweet chilli sauce, for serving
  • Fresh limes, for serving

Instructions
  1. Whisk the flour and soda water together until no lumps remain, then fold in the beaten egg white.
  2. Heat the oil In a small saucepan over a high heat. Slice the squid tubes into thin strips, dip them into the batter to coat generously and carefully drop into the hot oil.
  3. Fry for 30 seconds to 1 minute, or until cooked but tender and golden, then remove using a slotted spoon and drain on kitchen paper.
  4. Serve warm, scattered with sea salt, with a sweet chilli dipping sauce and fresh limes on the side and a handful of shoestring potatoes or potato crisps.

 

Give it a go and let me know what you think!

Remember to visit Woolworths The Pantry for more ideas and recipes.

Love

Hannah

Consultant Food Editor, Woolworths TASTE

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Pretty in pink

July 2, 2012 in Woolies Pantry

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I like to think of myself as a big of a sports fanatic! The sports I like might not be the run of the mill ones – don’t get me wrong, I enjoy a good game of rugby but I won’t spend the whole afternoon watching it unless there’s a really good braai on the go! But I love spending a good three hours watching a nail-biting rally between Nadal and Federer at Wimbledon. The same goes for the swimmers competing in this year’s Olympics, which happens to be just around the corner!

Since these particular events don’t hold the same sway on the sports calendar as rugby, for example, I have to give my friends a good enough reason to come over and watch! After eating a meal at El Burro, one of my favourite Mexican restaurants in Cape Town, I discovered pink pickled onions and have loved them ever since. I’ve experimented with a few recipes – I prefer mine slightly tart and less sweet – so I heat them up in lots of red wine vinegar and add a few peppercorns.

I have to make a small jar of them every two weeks because I add them to everything, from warm butternut salads, to home-made wraps with grilled chicken and spicy guacamole. My friends love them piled onto slices of rye bread, generously spread with Woolworths’ hummus – it’s a fantastic quick and easy snack for afternoons spent watching your favourite sport. The rye bread keeps you fuller for and the nutty flavours of the hummus and perky pink pickled onions are a perfect combination.

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Rye slices topped with pickled red onions and hummus
Author: 
Recipe type: Starter
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Ingredients
  • 1 cup red wine vinegar
  • 8 peppercorns, whole
  • 1 red chilli, deseeded and sliced
  • 3 T caster sugar
  • 2 red onions, peeled and thinly sliced
  • 8 slices rye bread
  • Hummus
  • Extra-virgin olive oil, a drizzle
  • Pickled onions
  • Lemony sumac or a good crack of freshly ground black pepper

Instructions
  1. In a saucepan over a medium to low heat, gently simmer the red wine vinegar, whole peppercorns, red chilli, deseeded and sliced, and caster sugar for 5 minutes.
  2. Remove from the heat and pour the liquid over the peeled and thinly sliced red onions. Chill overnight.
  3. To serve, cut a loaf of fresh rye bread into 8 slices and spread each slice with hummus and a drizzle of extra-virgin olive oil. Top with the pickled onions and sprinkle with lemony sumac or a good crack of freshly ground black pepper.

 

I hope my pickled pink onions will have the same special place in your fridge as they do in mine.

Here’s to healthy snacking, the 2012 Olympics and remember to visit Woolworths The Pantry for more ideas and recipes.

Love

Hannah

Consultant Food Editor, Woolworths TASTE

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Sunshine food

June 29, 2012 in Woolies Pantry

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The weather in Cape Town has been a bit miserable recently so I thought I’d whip up my favourite sunshine food – corn fritters. Sweetcorn is one of our nation’s favourite foods and is high in insoluble fibre, which helps keep our digestive systems functioning properly, and low in fat. I find that sweetcorn keeps for longer if you store it in the leaves, this helps protect them from bruising. They are best eaten within a day or two of purchasing so they retain their nutrients and flavour.

Try making a flavoured butter to serve with chargrilled sweetcorn at a Sunday braai. Mix 1 chopped fresh chilli and 3 T chopped Italian parsley with 100 g softened butter, and add sea salt and freshly ground black pepper to season. Spread the butter over cooked sweetcorn, or wrap the sweetcorn in foil with a knob of the flavoured butter before cooking over the coals. I also like grating a little Parmesan or Gouda over cooked sweetcorn.

Sweetcorn is on Woolworths’ WREWARDS programme this month, so don’t forget to take your Woolworths card along with you when you go shopping to receive 10% off the marked price. I like to add grated baby marrow to this recipe to bulk it up and make the mixture go further. As luck would have it, baby marrows are on the WREWARDS list too!

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Sweetcorn-and –marrow fritters with fresh limes
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Recipe type: Main
Prep time: 
Cook time: 
Total time: 

 

Create this zesty side or light lunch making use of a trio of ingredients, each less 10% for Woolies cardholders.
Ingredients
  • 6 pack supersweet sweetcorn
  • 1 kg marrows
  • 18 extra-large free-range eggs
  • 140 g cake flour
  • 2 free-range eggs
  • ½ cup milk
  • 1 t baking powder
  • 1 t dried chilli flakes
  • ½ t ground cumin
  • ½ t coriander seeds
  • sprinkle of sea salt
  • 2 cups canola oil

Instructions
  1. Cook 2 cobs sweetcorn in salted boiling water for 5 minutes until tender. Drain, then remove the corn from the cob and mix the kernels with 2 grated baby marrows.
  2. Mix 140 g cake flour, 2 free-range eggs, ½ cup milk, 1 t baking powder, 1 t dried chilli flakes, ½ t ground cumin, ½ t coriander seeds and sprinkle with sea salt. Add the corn and baby marrows and mix to combine.
  3. Heat 2 cups canola oil in a saucepan and carefully spoon bite-sized portions of batter into the oil. Fry until golden brown, about 30 seconds on each side, remove using a slotted spoon and drain on kitchen paper.
  4. Serve hot with sea salt and a squeeze of lime juice.

 

I hope this brings a little sunshine into your kitchen this weekend!

Love

Hannah

Consultant Food Editor, Woolworths TASTE

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Pocket power

June 25, 2012 in Woolies Pantry

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Pita breads are, in my opinion, underappreciated. These gorgeous rounds of soft bread only get a fraction of the recognition they deserve. When heated, they yield a soft inside with a slight crunchy crust and create a perfect pocket for delicious fillings.

Making pita breads is quite easy and some say that it’s great for first-time bread makers, but if you get it wrong, the heat won’t penetrate the bread and give them that signature lift. Woolworths sells delicious pita breads; all you need to do is pop them into the oven for a minute or two until warmed through. You can also cut them in half and warm them in the toaster. I love pita breads stuffed with falafel balls – mix a can of drained chickpeas with cumin, add a little parsley and lemon juice, shape into balls and fry until golden and crunchy. Use to fill warm pitas and top with runny tahini and finely shredded cabbage pickled in red wine vinegar and peppercorns.

If I ever have a pita bread hanging around for a day longer than it should, I tear it into a pan with good-quality olive oil and toast it and it has absorbed the flavours of the olive oil. I serve it with ready-made hummus or tossed into a roasted red pepper salad with caperberries and white anchovies.

I’m also really enjoying this recipe for North African beef pitas at the moment. Add a tablespoon of Woolworths’ new Soup It Up Moroccan paste to give it extra spice:

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North African beef pitas
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Add a tablespoon of Woolworths’ new Soup It Up Moroccan paste to give it extra spice.
Ingredients
  • Red onion 1, finely chopped
  • Tomatoes 2, finely chopped
  • Olive oil 2 T
  • Free-range beef mince 500 g
  • Coriander ¼ cup chopped, plus extra for serving
  • Garlic 2 cloves, finely chopped
  • Woolworths Soup It Up Moroccan paste 2 T
  • Warm pita breads, for serving
  • Pomegranate rubies, for serving
  • Limes, for serving

Instructions
  1. Fry the red onion and tomatoes in the olive oil over a low heat until soft. Increase the heat, add the mince and brown for 5 minutes. Add the coriander, garlic and Moroccan paste and simmer for 15 to 20 minutes. Generously spoon the mince into the warm pitas and top with fresh coriander, pomegranate rubies and a squeeze of lime juice.

 

What are your favourite pita bread fillings?

Love

Hannah

Consultant Food Editor, Woolworths TASTE

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Smoked chicken and litchi rice noodles

June 22, 2012 in Woolies Pantry

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I was never a big fan of smoked chicken breasts in the past, but that’s probably because I usually ate them on a sandwich without anything to make them more exciting. There are plenty of things that are delicious nestled between two thick slices of fresh bread: egg mayonnaise with super-thin slices of cucumber, thick lashings of crunchy peanut butter with strawberry jam, or good old ham with butter and English mustard. Most ingredients need the right combination to turn them into magic.

I’ve learnt to appreciate smoked chicken by thinking out of the box and pairing it with something a little different, such as spicy chorizo. The sweet, smoky flavour of the chicken goes beautifully with the robust spicy flavours of the chorizo. I also love eating it on home-made pizza bases topped with torn mozzarella, lots of freshly chopped chilli, finished off with scoops of creamy avocado and a pile of peppery rocket. Now that’s the magic I was talking about – with the support of other simple flavours, this makes for a mean combination.

Sweet fruit such as litchis, watermelon or strawberries work wonders with smoked chicken breasts. Perhaps it’s the different types of sweetness that complement each other.

I love the sweet and salty flavours of this Asian-inspired noodle dish. I enjoy all kinds of noodles: these rice noodles are thick, perfect for gathering up all of the flavours and juices of this dish.

Here is what you will need for my Smoked chicken and litchi rice noodles:

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Smoked chicken and litchi rice noodles
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 

Serves: 2
 

Skinless and boneless, low in fat and ready to eat, Woolworths’ beech-smoked chicken breasts are the starting point for this easy meal.
Ingredients
  • 2 carrots, cut into thin battons
  • 200g rice noodles, cooked
  • 2 t fish sauce
  • t sesame oil
  • 2 smoked chicken breasts, sliced into bite sized pieces
  • 4 purple salad onions, thinly sliced
  • Litchi’s, to serve
  • Fresh mint, to serve

Instructions
  1. Simply toss all the ingredients together. You can also try experimenting with strawberries and watermelon when they come into season, they’re fantastic in this dish, too.

 

Remember to visit Woolworths The Pantry for more ideas and recipes.

Enjoy!

Hannah

Consultant Food Editor, Woolworths TASTE

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