Hannah Lewry, Author at Woolworths TASTE

Gammon recipes

Cauliflower and broccoli with Thai green curry butter

45 minutes

Pasta recipes

Home-made pasta with green olives, kale and chilli

25 minutes

Christmas dessert

Butternut soup with chorizo, chickpea and feta topping

10 minutes

Boards and

Roast lamb with Middle Eastern tapas

30 minutes, plus resting time

Cheat recipes

Tofu scrambled “egg”

2 minutes

Braaied rib-eye steak with salsa verde

Serves 6

Difficulty Easy

Prep Time 25 minutes

Cooking Time 1 hour

Ingredients

700 g sweet potatoes
2 - 3 T olive oil
1/2 cup honey
3 T red wine vinegar
sea salt and freshly ground black pepper, to taste

For the wild mushroom sauce:

300 g Woolworths exotic mushrooms, torn
2 - 3 T olive oil 2–3
1/4 cup sherry vinegar
50 g butter
3 sprigs fresh thyme
2 cups cream

For the salsa verde, mix:

50 g capers, drained and chopped
1 T red wine vinegar
2 T olive oil
10 g mint, finely chopped
10 g basil, finely chopped
10 g parsley, finely chopped
4 Woolworths free range rib-eye steaks, braaied and sliced

Method

1. Preheat the oven to 200°C. Bake the sweet potatoes until tender and cooked through.
2. Tear each potato apart, drizzle with the olive oil and honey and toss to coat. Drizzle over the red wine vinegar, season and bake again until very caramelised and sticky.
3. To make the mushroom sauce, pan-fry the mushrooms in the olive oil in batches in a very hot pan until golden. Season. Return all the mushrooms to the pan, reduce the heat to medium and add the sherry vinegar. Deglaze the pan for a minute.
4. Add the butter and thyme and fry for a further minute, then add the cream. Simmer for 10 minutes until reduced and silky.
5. Serve the steaks with the mushroom sauce, salsa verde and sweet potatoes.

Find more steak recipes here.

Potato latkes

Preserved lemon sesame cake with cream cheese frosting

Braaied paella

Recipes & Articles by Hannah Lewry

Breakfast potato cakes with crispy fried eggs

Gammon-and-pea soup

Cauliflower and broccoli with Thai green curry butter

Home-made pasta with green olives, kale and chilli

Easy lemon pudding

Butternut soup with chorizo, chickpea and feta topping

Roast lamb with Middle Eastern tapas

Easy chicken korma

New midweek fish and chips

Indian-style bean salad

Tofu scrambled “egg”

Braaied rib-eye steak with salsa verde

Braaied rib-eye steak with salsa verde

Ingredients

Method