Fish-and-calamari burger with home-made tartare sauce
Preheat the oven to 200°C. Arrange 500 g Woolworths frozen Southern fried calamari strips and frozen crumbed hake portions on a baking tray and bake according to package instructions. Meanwhile, combine 4 T plain yoghurt, 1 T mayonnaise, 4 chopped gherkins, 1 T chopped caperberries, the zest and juice of 1 lemon (or to taste), ½ chopped red onion and 1–2 T chopped dill. Toast 4 halved hamburger rolls and spread with the tartare sauce. Top with shaved celery, baby cucumbers, hake and calamari. Serves 4.
Open pork schnitzel quesadilla
Preheat the grill to its highest setting. Grill 4 Woolworths pork schnitzels for 2 minutes on each side, remove from the oven and arrange on 2 chargrilled multiseed wraps. Top with 60 g sliced mature white Cheddar and place under the grill again until the cheese has melted. Top with ripe avocado, the kernels of 2 cobs blanched sweetcorn, sliced tomatoes, Woolworths red onion pickled topper, 2 sliced green chillies and fresh coriander. Serve as is or top with another chargrilled multiseed wrap. Serves 4.
Chicken schnitzel with easy sheet potatoes and coriander butter
Preheat the oven to 200°C. Slice 6 Woolworths Mediterranean or Everyday potatoes into wafer-thin slices – use a mandolin if you have one. Toss the potato slices in 2 T olive oil to coat. Arrange on two baking trays lined with baking paper, making sure the potatoes don’t overlap. Sprinkle with sea salt and bake for 15–20 minutes, or until golden. Meanwhile, bake 4 Woolworths free-range chicken schnitzels according to package instructions. Finely chop 20 g fresh coriander, then fold into 100 g softened butter and chill until ready to serve. Serve the schnitzels with a dollop of home-made herb butter and the golden sheet potatoes. Serves 4.
Stock up on Woolies’ tasty crumbed range and save yourself some serious “what’s for supper?” stress. Crumbed pork steaklets and crumbed pork chops have just joined the party too. You’re welcome!
Some great ideas. Our family also came up with our own twists this week – chicken schnitzels basted with BBQ/chili sauce before baking – the sauce soaks in and adds extra flavour and crispiness. Top with cheese for last few minutes of cooking. And for pork schnitzels – a quick apple relish topping: saute half an onion & 3 chopped golden delicious apples with a cinnamon stick, bay leaf, 1 star anise, sprinkle of nutmeg, some sage leaves, a bit of grated fresh ginger, tsp each of lemon juice & brown sugar. Splash of water if needed. A tsp of dried chili flakes if you like. Put lid on and simmer ’til soft. Bottle the rest for another time – it’s yummy!