Name: Chicken with bagna cauda
Prep time: 12 min
Cook time: 1 min
Total time: 13 min
Yield: 4 servings
Cuisine: Main Meals
Ingredients: cloves garlic, smashed 8,olive oil 1⁄2 cup,anchovies, smashed 8,Woolworths butter-based blend butterflied whole chicken 1,Woolworths frozen roast potatoes, for serving ,lemon, sliced, plus wedges for serving 1,fresh Italian parsley, to garnish

Home
Recipes
lemon

Chicken recipes

Chicken with bagna cauda

1 hour

Atchar recipes

Atchar-butter-braaied chicken with flatbread

1 hour

Lamb recipes

Harissa-and-rose lamb rump

1 hour 15 minutes

Calamari

Salt-and-pepper squid with saffron potatoes

1 hour 45 minutes

Soup recipes

Pumpkin-and-millet soup

1 hour 40 minutes

Brinjal recipes

Nashville-style hot brinjals

15 minutes

Beef recipes

Mexican bake

40 minutes

Great value

Spicy rice

35 minutes

Afternoon tea

Lemon blondies

20–25 minutes

Berry recipes

Pear-and-berry Bakewell pudding

1 hour

Air-fryer recipes

Air-fryer gochujang chicken thighs

45 minutes

Beef recipes

Beef shin osso buco with pasta

2 hours 10 minutes

Beef shin osso buco with pasta

Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 2 hours 10 minutes

Ingredients

1.1 kg beef shin
sea salt and freshly ground black pepper, to taste
2 T flour
2 T extra virgin olive oil
1 T butter
2 red onions, grated
2 carrots, grated
2 celery sticks, grated (leaves reserved)
3 cloves garlic, finely chopped
1 t fennel seeds
1 x 70 g can Woolworths soffritto tomato paste
1 cup white wine
1 x 400 g can whole peeled tomatoes in tomato juice
1 cup beef stock
3 fresh bay leaves
1 sprigs thyme
2 sprigs rosemary
500 g rigatoni pasta, cooked al dente

For the gremolata:

80 g Italian parsley
1 lemon, zested and juiced

Method

1. Preheat the oven to 180C. Season the flour and dust the beef, shaking off any excess.

2. Heat 1 T olive oil and the butter in a large ovenproof pan over a medium heat and sauté the beef until golden brown.

3. Remove the beef from the pan, then add the onions, carrots, celery, garlic and fennel seeds sauté until golden and softened.

4. Add the tomato paste and cook for a 1 minute. Deglaze the pan with the wine, then add the tomatoes and crush with the back of a spoon.

5. Return the meat to the pan, then add the stock and herbs and bring to a simmer.

6. Cover the pan with a lid and roast for 2 hours, checking occasionally and adding water if necessary.

7. To make the gremolata, finely chop the reserved celery leaves and parsley, then mix with the remaining olive oil, lemon juice and zest. Season to taste.

8. Remove the beef from the oven and shred using 2 forks. Serve with the cooked rigatoni and gremolata.

Find more Italian recipes here.

Videography: Romy Wilson
Photography: Jan Ras
Food assistant: Lerato Motau

Giant éclair

Garlicky deboned lamb

Hot cross bun jaffles

Chicken with bagna cauda

Atchar-butter-braaied chicken with flatbread

Harissa-and-rose lamb rump

Salt-and-pepper squid with saffron potatoes

Pumpkin-and-millet soup

Nashville-style hot brinjals

Mexican bake

Spicy rice

Lemon blondies

Pear-and-berry Bakewell pudding

Air-fryer gochujang chicken thighs

Beef shin osso buco with pasta

Beef shin osso buco with pasta

Ingredients

Method