pickled red onions Archives

Mexican recipes

Loaded red skin potato wedges

45–50 minutes

Ostrich recipes

Open ostrich steak sandwich

20 minutes

Indian recipes

Lamb chops chutney

25 minutes

Lamb recipes

Lamb tacos

15 minutes

Pork recipes

Pork larb lettuce wraps

15 minutes

Lamb recipes

Curried leg of lamb

2 1⁄2 hour

Bread recipes

Apricot-and-rose harissa slow-cooked lamb gyros

90 minutes

Avocado recipes

Avo coleslaw

Brunch recipes

Mini Mexican no-crust tarts

40 minutes

Crumbed chicken and pea pesto gyros

Serves 4

Difficulty Easy

Ingredients

2 x 400 g packs Woolworths frozen crispy chicken breast strips
500 g Woolworths frozen petit-pois
2 T olive oil
1 lemon
2 Woolworths Mediterranean flatbreads, halved and toasted
plain yoghurt, for serving
Woolworths’ pickled red onions, for serving

Method

1. Preheat the oven to 200°C.

2. Bake 2 x 400 g packs Woolworths frozen crispy chicken breast strips for 15 minutes, or until lightly golden and cooked through.

3. Meanwhile, cook 500 g Woolworths frozen petit-pois until tender, then blend with= 2 T olive oil, the zest of ½ lemon, the juice of 1 lemon and sea salt to taste until smooth.

4. Serve the chicken and pea pesto in 2 halved and toasted Woolworths Mediterranean flatbreads or pita breads, with a dollop of plain yoghurt and Woolworths’ pickled red onions.

Strawberry tart with lemon posset

Beer-box (braai) platter

Rum-and-raisin rusks

Loaded red skin potato wedges

Open ostrich steak sandwich

Lamb chops chutney

Lamb tacos

Pork larb lettuce wraps

Curried leg of lamb

Apricot-and-rose harissa slow-cooked lamb gyros

Avo coleslaw

Mini Mexican no-crust tarts

Crumbed chicken and pea pesto gyros

Crumbed chicken and pea pesto gyros

Ingredients

Method