olive oil Archives

Salad recipes

Roast sweet potato with crispy harissa chickpeas

40 minutes

Butternut recipes

Sticky pot-braaied ribs in beer with chilli-and-mint salsa

1 3⁄4 hours

Egg recipes

Hoisin hake with egg-fried rice

30 minutes

Beef recipes

Dill, feta and spinach beef mince pie with potato crust

1½ hours

Great value

Tex-Mex spiced turkey mince with corn-and-coriander rice

25 minutes

Asian recipes

Hunan-style crispy sweet chilli mushroom and noodle salad

15 minutes

Great value

Tuna meatballs in tomato sauce

45 minutes

Fritter recipes

Courgette fritters

20 minutes

Spicy chicken and chickpea roti

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

For the butter chicken strips:

400 g Woolworths free-range mini chicken breast fillets
4 T olive oil
2 t Woolworths butter chicken spice
½ cup Woolworths full-cream plain yoghurt
½ lemon, juiced

For the spicy chickpeas:

1 x 400 g can chickpeas, drained and rinsed
1 green chilli, chopped
1 t Woolworths butter chicken spice
lemon, juiced
2 T olive oil
sea salt and freshly ground black pepper, to taste

For the coconut yoghurt, mix:

25 g desiccated coconut, toasted
1 cup Woolworths full-cream plain yoghurt
½ clove garlic, grated
1 lemon or lime, zested and juiced
1 red chilli, chopped

For the slaw, mix:

8–10 Brussels sprouts, finely sliced
½ lemon, juiced
1 T olive oil
1 T maple syrup (optional)
sea salt and freshly ground black pepper, to taste
4 Woolworths rotis, toasted, for serving
pickled red onions, for serving
sliced cucumber, for serving
fresh coriander, for serving

Method

1. To make the butter chicken strips, toss the chicken in 1 T olive oil, the butter chicken spice, yoghurt and lemon, then pan-fry in batches for 3 minutes on each side until cooked through. Set aside in the pan.

2. To make the smashed chickpeas, combine all the ingredients and mash roughly using a potato masher. Adjust the seasoning.

3. To assemble, cut a slit from the centre of each roti to the edge, then fill each quarter of the roti with one of the components. Add the pickled onions, cucumber and coriander, then fold up.

Find more chicken recipes here.

Photographs: Sadiqah Assur-Ismail
Food assistants: Emma Nkunzana and Claire Gooderson
Videography and editing: Romy Wilson

Potato latkes

Preserved lemon sesame cake with cream cheese frosting

Braaied paella

Samp salad

Roast sweet potato with crispy harissa chickpeas

Mosutlhane & butternut salad

Sticky pot-braaied ribs in beer with chilli-and-mint salsa

Hoisin hake with egg-fried rice

Dill, feta and spinach beef mince pie with potato crust

Slow-roasted tomato salad

Tex-Mex spiced turkey mince with corn-and-coriander rice

Hunan-style crispy sweet chilli mushroom and noodle salad

Tuna meatballs in tomato sauce

Courgette fritters

Spicy chicken and chickpea roti

Spicy chicken and chickpea roti

Ingredients

Method