Dairy free Archives

Chicken recipes

Japanese-style pork chops with pickled cucumber

15 minutes

Asian recipes

Roast duck legs with turnips, thyme and honey

1 hour

Asian recipes

Udon noodles with sticky glazed chicken and charred edamame beans

25 minutes

Soup recipes

Baby marrow-and-pea soup

35 minutes

Quick pork rasher and crunchy veg broth with slaw

Serves 4

Difficulty Easy

Ingredients

leftover vegetables or fruit
a squeeze lemon juice
4 Woolworths thick-cut pork rashers
1 tub Woolworths’ prepared garlic, ginger and chilli
1 x 125 ml sachet Woolworths’ chicken bone broth
2 cups water
pak choi or spinach, for serving
Woolworths oven-baked sweet potato chips, for serving

Method

1. Use any leftover or expiring vegetables and fruit such as cabbage, red onions, baby marrow, carrots or apples and slice thinly. Toss with a squeeze of lemon juice or a dash of vinegar to make a quick slaw. Set aside.

2. In a shallow pan, fry 4 Woolworths thick-cut pork rashers on both sides until golden and crisp. When cooked through, add ½ cube each Woolworths’ prepared garlic, ginger and chilli and fry for 1 minute.

3. Pour in 1 x 125 ml sachet Woolworths’ chicken bone broth and 2 cups water. Bring to a simmer and add greens such as pak choi, green beans or spinach for the last 3 minutes of cooking time.

4. Serve with Woolworths oven-baked sweet potato chips, cooked according to package instructions.

Abi’s nori risotto

Ricotta flapjacks

Crispy Szechuan pepper tofu

Korean fried chicken

Tofu and radish bowl

Japanese-style pork chops with pickled cucumber

Nori Jam

Roast duck legs with turnips, thyme and honey

Quick kimchi

Eggs with lom sak sauce

Rice paper wraps

Udon noodles with sticky glazed chicken and charred edamame beans

Baby marrow-and-pea soup

Easy masala chicken soup with buckwheat and turmeric labneh

Quick pork rasher and crunchy veg broth with slaw

Quick pork rasher and crunchy veg broth with slaw

Ingredients

Method