Dairy free Archives

Chicken recipes

Citrus-braised shortrib with chilli, lime and green tomato salsa

3 1⁄2 hours

Bacon recipes

Smoky maple-espresso baked beans

25 minutes

Fish recipes

Fish tacos with one-minute lime mayonnaise and pink grapefruit

10 minutes

Asian recipes

Chicken and tenderstem broccoli with rice noodles

20 minutes

Beef recipes

Chicken wings with spiced lettuce wedges

50 minutes

Asian recipes

Crispy satay rolls

25 minutes

Crispy satay rolls

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 25 minutes

Ingredients

1 T olive or peanut oil
500 g pork or chicken mince
20 – 30 g Woolworths satay marinade
2 T mint, chopped
2 T coriander, chopped
1 lime, zested and juiced
1 Woolworths Vietnamese crystal spring roll kit
2 T olive oil, for frying

To make the cucumber pickle:

6 small cucumber, sliced
1⁄4 cup rice wine vinegar
1 t caster sugar
1 green chilli, chopped
Sweet chilli sauce, for serving

Method

Heat olive or peanut oil in a large pan. Add pork or chicken mince and fry until golden, about 10 minutes. Add 20–30 g Woolworths satay marinade and fry for a further 5 minutes. Remove from the heat and set aside to cool completely. Add 2 T chopped mint and 2 T chopped coriander, the zest and juice of the lime to the mince mixture and combine.

Cook the noodles from the Woolworths spring roll kit and soften the rice paper sheets in a bowl of cold water for 2 minutes. Drain the excess water from the rice paper sheets, working with one at a time. Place 1 sprig fresh coriander in the middle of a rice paper sheet and top with 1– 2 T pork or chicken mixture and some noodles. Fold in the edges to make a roll, then sprinkle with sesame seeds. Repeat with the remaining rice paper and filling.

Heat the olive oil in a pan and fry the rolls in batches for a few minutes a side, handling with care as they tear very easily. Do not drain on kitchen paper as they will stick. Serve hot with a squeeze of fresh lime, cucumber pickle, lots of fresh mint and Woolworths sweet chilli sauce for dipping.

To make the pickle, slice the small cucumbers and place in the rice wine vinegar, caster sugar and green chilli.

Cook’s note: Make extra satay filling and freeze it for next time.

Discover more Asian-inspired recipes here.

Herby slow-cooked lamb shoulder with preserved lemon

Cornflake marshmallow treats

Fried cauliflower

Braised beef shortrib with samp and beans and spicy grilled tomato sauce

Crispy parsnips with maple syrup and Parmesan

Sweet chilli chicken

Harissa-spiced pork chops

Citrus-braised shortrib with chilli, lime and green tomato salsa

Smoky maple-espresso baked beans

Fish tacos with one-minute lime mayonnaise and pink grapefruit

Chicken and tenderstem broccoli with rice noodles

Noxolo’s Beef Curry

Gakayat bandura

Chicken wings with spiced lettuce wedges

Crispy satay rolls

Crispy satay rolls

Ingredients

Method