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MasterChef SA, episode 4: Oh, my koeksuster!

April 10, 2012 in Cooking with Woolies, Woolies Pantry

How proud were you to be South African when you saw those aerial shots of Cape Town and the spectacular Nederburg wine farm?

I know, as a nation, we are somewhat prone to cheesy patriotism, but we definitely had a little ‘high five SA!’ moment on our side of the screen this evening. (And then again when we saw our luscious pantry. Yay, Woolies!)

Not so impressed with the childhood recipes though. Why do so many people think they can make a solid stew in an hour? (Well, both Mmutsi and Lwazi proved they couldn’t.) And I don’t care if Berdina’s ganache tasted great, her tart itself looked seriously underwhelming.

That said, Samantha and her ‘how-on-earth-did-you-do-that-in-an-hour?” plate of Dutch meat croquettes, Hollandaise sauce (not out of a Woolies jar!), tomato sauce (again, NOT out of our squeezy tomato sauce bottle) AND CHIPS was seriously the show-off moment of the night. Closely followed by nerves-of-steel Manisha and her chicken done not one but THREE ways, which included stuffing a chicken leg.

And quirky Jade deconstructed and then reconstructed the avo Ritz to prove that she remains the wild card in this competition. I suspect in more ways than one.

But seriously, Charles? Bangers and mash? We felt you had to go through to the pressure test, dude … but that last minute elimination really made us feel for you. What a horrid surprise!

And how cool was the koeksister/koesister challenge? Yum! (Shame. Poor Fortune. Maybe she should try again after watching our how-to-make-koeksisters video… )

All in all, another cracker episode … and we’re already gearing up for next week.

See you then!

The Pantry Team

PS.  Do check out our Woolies Pantry this week. It’s full of delicious childhood recipes, tips and cooking fabulousness.

 

 

It’s a wrap with mini chicken breast fillets

April 10, 2012 in Uncategorized

I simply adore Woolworths free-range skinless mini breast fillets. They’re perfect for those of you who, like me, prefer a healthier diet with out compromising on taste and succulence.

Chicken wraps with salsa verde, ricotta and micro greens

Chicken wraps with salsa verde, ricotta and micro greens

It was while writing about them for Woolworths TASTE magazine that I first learnt that the reason they cook so deliciously moist and tender is because they are air instead of water-chilled. This way they don’t absorb water that could affect flavour.

Simply seasoned then quick-fried they can be added to salads and, hot or cold, to pastas, fiery stir-fries or stuffed with pesto and wrapped in bacon.

But I love them most in these piquant wraps. Buy a packet of ready-made multiseed wraps from Woolies or make these easy soft flour tortilla wraps from TASTE magazine.

Firstly I’d make a quick salsa verde (literally green sauce) that adds flavour and moistness to the wrap. To make it mix together some anchovies, chopped Italian parsley, lemon rind, olive oil, crushed garlic and red wine vinegar.

Salsa verde

Salsa verde

Cook each tortilla on a very hot griddle pan for 30 seconds on each side. If it puffs up, press it down with a spatula. The tortillas will be done when they have pale blueish spots on each side.

Tuck quick-fried mini breast fillets into the wraps along with spring onions, beet sprouts (or any other sprouts or micro greens), ricotta cheese and mixed salad leaves, top with your salsa verde and serve. It’s great for a weekend lunch or even lunch at work.

For more cooking inspiration visit Woolworths The Pantry where you will find loads of information and links to help you cook like a chef and shop like a chef.

Cheers,

Hannah