olive oil Archives

Leftovers recipes

Bacon, egg and beef breakfast buns

35 minutes

Chicken recipes

Parmesan broth with roasted leeks

30 minutes

Beef recipes

Smoky BBQ rib-eye with corn and pasta salad

55 minutes

Beef recipes

Southern smoky™ BBQ beef rump steak wraps

10 minutes

Fish recipes

Lemon-and-garlic butter tilapia with blood orange salad

20 minutes

Burger recipes

Cheesy burger with three sauces

15 minutes

Braai recipes

Easter braai sides

50 minutes

Easter braai sides

Serves 6 to 8

Difficulty Easy

Prep Time 15 minutes

Cooking Time 50 minutes

Ingredients

For the honey-miso glazed butternut :

2 T Woolworths Raw Seasonal Honey
½ T miso
2 x whole butternut

For the smoked Hasselback beets with pesto:

2 x 500 g Woolworths Vacuum Packed Cooked Baby Beetroot
2 T Woolworths Basil Pesto
Juice of 1 lemon

For the whipped feta:

200 g Woolworths Plain South African Feta
125 g Woolworths Organic Full Cream Plain Smooth Cottage Cheese
1 T Woolworths Raw Seasonal Honey
Zest of 1 lemon
1 T olive oil

Method

1. Preheat the oven to 180°C. Mix the honey and miso together and set aside. Quarter the whole butternut lengthways and deseed. Transfer into an oven proof dish, coat with the honey-miso glaze and bake for 25–30 minutes, until slightly tender.

2. Remove cooked baby beetroot from packaging and pat dry with a paper towel. Place flat-side down and slice the beets Hasselback style, making sure to not cut all the way through. Lightly coat in basil pesto and lemon juice mixture.

3. Carefully place onto braai grid and cover with foil, trapping the smoke for 5 minutes. Transfer onto a platter and finish with basil pesto and lemon mixture.

4. Place Tenderstem® Broccoli onto a braai grid and toss occasionally, for 5–10 minutes, until braai marks are visible on each side.

5. Add crumbled feta, cream cheese, honey, lemon zest, olive oil to a food processor and blend until smooth. Spread whipped feta onto a platter, top with charred broccoli and squeeze charred lemon. Finish by drizzling over the chilli crunch.

6. Remove butternut from the oven and allow to slightly cool. Coat with the remaining honey-miso glaze before placing onto the braai grid. Turn occasionally, for 5–10 minutes, until braai marks are visible on each side.

7. Serve with braaied protein of your choice and enjoy!

Spinach lasagne

Apple, honey and almond cake

Chicken in tomato sauce

Tonnato dressing with marinated tomatoes

Butternut and baby marrow frittata

White minestrone potjie soup with stuffed braai bread

Cheesy steak rolls

Bacon, egg and beef breakfast buns

Chicken traybake

Parmesan broth with roasted leeks

Smoky BBQ rib-eye with corn and pasta salad

Southern smoky™ BBQ beef rump steak wraps

Lemon-and-garlic butter tilapia with blood orange salad

Cheesy burger with three sauces

Easter braai sides

Easter braai sides

Ingredients

Method