Woolies Pantry

Tomatoes are tough little guys and can be grown practically all year round. But I think summer tomatoes are the best! Sun-blushed with a beautiful deep red hue and sun-ripened until so sweet and tender, you can bite into them just as they are with a little sprinkle of salt.

Now that autumn is in full swing, tomatoes are still to be found and still as delicious as ever, just maybe a little firmer and not as sweet. (It’s not just us that have to withstand the cold air this time of year!)

My best way to entice the natural sugars and flavour out of them when they are at this stage is to halve them and arrange them snugly into a large, deep baking tray. Sprinkle over 2 cloves finely chopped garlic, 1 chopped fresh chilli, a good glug of olive oil and balsamic vinegar and finish them off with sea salt and freshly ground black pepper.

The trick is to slow roast them at about 160C⁰ for 35 – 40 minutes if you have them time, if not 180C⁰ for 10 minutes less will do just fine. Don’t be afraid to leave them in for longer if you want a more concentrated flavour and if you want a almost cheat the oven-dried tomato effect.

The balsamic encourages and enhances the natural caramelisation of the tomatoes sugars, bringing out all of that fabulous flavour, as does the sea salt. You can’t ever really go wrong with garlic and chilli but feel free to leave it out if you like, but seasoning is a must.

Your beautifully roasted tomatoes are now ready to be tossed into a bowls of fresh pasta, a warm autumn salad with roasted wedges of butternut, mozzarella, rocket and coriander or as the fantastic beginnings of a tomato sauce or soup.. Speaking of soup, remember to enter your own, home-made soup recipe in the Woolworths Soup Competition. You could win a R50 000 Woolworths gift card!

CHUNKY ASIAN TOMATO-AND-PEPPER RELISH WITH BEEF STRIPS

This recipe is also one of my favourite ways to use tomatoes. I just chop them into a saucepan with red peppers and loads of chilli, but roasting them with the peppers will give you a far superior relish.

Find more easy and delicious ways to use Woollies’ products at The Pantry or pop over to Woolworths TASTE where we have more ideas with sun-blushed tomatoes, including new additions to Woolies’ specialty range, including crisp, yellow tinged Rosalini tomatoes, super-sweet pear-shaped mini San Marzano tomatoes large, ruby-red truss tomatoes and the exotic selection – an exclusive range of colourful, sweet and juicy tomatoes that are ideal for snacking and a perfect ingredient for a tomato quiche or salad.

Enjoy,

Hannah

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During my weekly shop at Woolies I usually get one pack of four free-range chicken breasts, but this week I spotted the buy bulk and save promotion on free range chicken breasts where you get a whopping 18 fillets in one go!

18 Fillets would do for a feast, but not for a meal for two, so I prepared myself for the laborious task of freezing the fillets in batches. Only to find that each breast had already been individually wrapped, which meant I could just pop them in the freezer and take out what I needed when I need it.

Ps, If you are defrosting any kind of meat, remember it needs to be cooked that same day in order to keep

So that’s what inspired me to share my top ways of cooking chicken breasts with you. These are perfect for a large gathering of friends or to whip up in minutes for a wholesome, tasty weekday supper.

My top three favourite things to make with chicken breasts:

1. Chilli chicken enchiladas.Some like their Mexican food with loads of red kidney beans or slow cooked beef, but for me there is nothing better than baked cheesy enchiladas with chilli chicken! To make them I cut four free range chicken breasts into strips and pan fry them for about 5 minutes in some olive oil with 2 cloves crushed garlic and 2 fresh, chopped chillies.Then I wrap them up into soft tortillas with a diced red onion and tomato salsa mixed with lots of fresh coriander. I arrange them snugly in an oven-proof dish and top with lots of fresh tomato sauce and grated cheese before baking them in a hot oven for 15 – 20 minutes until they are golden and bubbling. I serve mine with freshly mashed avocado and sour cream.
2. Balsamic and lemon chicken.This used to be a staple supper when I was growing up. The lemon helps to keep the chicken tender and the sugars in the Balsamic vinegar caramelise in the heat of the pan, so you’re left with delicious sticky chicken. Simply marinade four free-range chicken breasts in the zest and juice of one lemon, 4 T olive oil, 2 T Balsamic vinegar, 2 cloves finely crushed garlic and lots of salt and freshly ground black pepper to taste.Leave for at least 30 minutes before flash frying in a hot pan and finishing off in the oven so the Balsamic doesn’t burn. I love to eat this with roasted red pepper halves stuffed with cherry tomatoes, chilli, garlic, fresh basil and feta.

1. 

   Lime and coriander chicken parcels

1. Lime and coriander chicken parcels.This has to be my all favourite thing to do with chicken breasts. In this recipe I use free range mini chicken fillets but just slice up your free range chicken breasts to match the size. It’s also very important to use avocado oil or canola oil when frying these as olive oil will burn.Try not to move them around too much in the pan as they might tear. Eat them hot out of the pan with the delicious dipping sauce.

I hope you enjoy!

Hannah
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Nothing quite makes you feel like a child again than having a big glass of cold milk and a plate of cookies! It’s a ritual I often indulge in before going to bed and I don’t think it will be a comfort I’ll grow out of any time soon.

Sometimes I indulge in this sweet winter warmer, perfect for kids of all size. Gently heat a litre of milk, stir in 1 t vanilla extract then remove from the heat. Whisk half a cup of canned caramel until soft then spread it, using the back of a spoon, inside four glasses or mugs. Fill with vanilla milk and enjoy with caramel popcorn.

Full cream milk has a wonderfully rich taste and much more body than low fat milk. Whichever you prefer, it’s more vital than ever that we get a good daily dose of calcium, especially as we get older. Interesting fact: low fat milk contains more calcium than whole milk. Milk also contains Vitamin D (the sunshine vitamin which we need more of in Winter) and that’s needed to absorb calcium.

I’m not crazy about the taste of long life milk, but it’s a lot better than sour milk. I also use milk instead of cream in butternut soup, and of course it’s indispensable in a white or cheese sauce.

Here is how I like to make my white sauce that’s the base for a freshly ground black pepper sauce that I serve with pan seared steak or as the beginnings of classic macaroni cheese.

Add 30g of butter to a saucepan and when it begins to melt stir in 1 Tablespoon of flour. Mix to form a paste then pour in ¾ cup of milk and whisk continuously before it begins to thicken. Whisking continuously helps to prevent any lumps and the sauce catching the bottom of the saucepan.

When your sauce is wonderfully thick you can add grated cheese (I love Woolies’ new The Big Cheese – it’s creamy with a wonderful nutty flavour) and ground nutmeg. Stir until melted. Add a shot of brandy to a regular cheese sauce (you won’t believe what this does for the flavour) and a good grinding of black pepper for a pepper sauce. If you prefer your sauce slightly thinner just add more milk and if you like it thicker, add less milk.

Even though winter’s on its way, I cannot resists a vanilla panna cotta. It sounds fancy, but it’s so easy to make. It’s important to keep your eye on the milk when heating it; you don’t want it to boil as this will cause it to curdle – you only want it to gently start simmering before removing it from the heat.

Vanilla infused yoghurt panna cotta with figs

This version of mine is less indulgent than the classic cream panna cotta because I use yoghurt and milk as a substitute. Using real seeds from the vanilla pod add fragrance and the illusion that it is sweeter than it is. It also makes the most of  figs (in season now) and must be made a few hours before serving so it can set. It’s the ideal dinner party dessert so you aren’t fussing about in the kitchen.

Vanilla-infused yoghurt panna cotta with figs

Ingredients:
5 leaves gelatine
3 cups milk
1/4 t vanilla extract (or 1 vanilla pod 1)
1 T agave syrup or caster sugar
2 cups low-fat plain yoghurt
Fresh figs, for serving

Cooking instructions:
Soften the gelatine in cold water for a few minutes. Heat the milk in a saucepan until it starts to bubble.

Add the split vanilla pod, with seeds, or vanilla extract, then transfer the milk from the saucepan to a large jug. Set aside to cool slightly.

Stir the gelatin leaves into the milk, then add the agave syrup or caster sugar and yoghurt.

Divide the mixture between 4 cups or moulds and refrigerate until set, about 5 hours.

Serve with ripe figs.

Enjoy!

Hannah

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4kg bag of white onions from Woolies

Everyone loves a good bargin and I am the first one to admit it! So when Woolworths first brought out their fantastic new range – Buy bulk and save I was in heaven. Especially now because the weather is starting to take a colder turn, the salads that I used to welcome in Summer are not as enticing any more. My body is craving slightly heartier, warmer meals and for those meals I nearly always need an onion to start them off.

Buying them in bulk not only saves me money but I don’t have to worry about starting a meal, only to find I don’t have enough onions. Here are some of my favourite ways with onions.

Caramelised onions are always handy and add such depth of flavour to your dishes. Peel and thinly slice 4 onions before adding them to a large pan over a low heat with 50g of melted butter. Gently sweat them until soft for about 5 minutes.

Add 3 T brown dark sugar and a glug of Balsamic vinegar, leave them to simmer gently for 25 – 30 minutes until reduced and sticky. I love to eat them spooned onto hot pizza with smoked mozzarella, chilli and chorizo topped with loads of fresh rocket.

French onion soup is also highly underrated in my opinion. It’s the best way to use up any onions that might be past their best.

You will need 6 large onions, thinly sliced, plus as 2 red onions, also thinly sliced. Add them to a large saucepan over a low heat with 50g butter, 4 sliced baby leeks and 3 cloves of crushed garlic.

Let them simmer slowly with 3-4 T olive oil until they are soft and caramelised. Add 2 T Balsamic vinegar and 4 cups of good quality beef stock, simmer for a further 5 – 10 minutes and remove from heat.

It’s the perfect starter for Autumn nights. Serve with crunchy toasts generously topped with melted cheese for dipping. The cheese also cuts the richness of the soup and gets your appetite going for the next course.

Potato skins stuffed with bacon and rocket

This is such a simple but delicious recipe. When I grew up my granddad loved making stuffed potato skins, but he used to add corned beef and loads more cheese. I like to make this version at home because I am not a huge fan of corned beef.

They’re great to make for friends as a filling, warm snack with cold beers if you aren’t making dinner. They’re sooo tasty eaten cold the next day, so I often pack them as padkos when I drive home to Plett.

To make, wash 4 potatoes, then halve lengthways. Bake in the microwave for 10 – 15 minutes, or until a knife is easily inserted. Set aside to cool for 5 minutes then scoop out the flesh and place in a bowl.

Mash the potato, then fold in half a finely sliced onion – you can also use red onions if you like. Season with sea salt and freshly ground black pepper to taste.

Gently spoon the mixture back into the skins and arrange on an oiled baking tray. Top with grated Gouda or Cheddar, sprinkle with chopped chilli and place under a hot grill for 5 minutes, or until melted and golden. Served topped with pan-fried bacon and garnished with wild rocket. This is enough to serve 4.

Enjoy!

Hannah

Consulting Food Editor, Woolworths TASTE

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