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.