Great value Archives

Afternoon tea

Soya-cured devilled eggs

10 minutes

Dip recipes

Smoked mackerel pâté

10 minutes

Game day

Mini potato pizzas

10 minutes

Italian recipes

Risotto al salto with baby marrow salad and green olive tapenade

20 minutes

Curry recipes

Pickled fish curry

35 minutes

Fish recipes

Pickled fish sliders

10 minutes

Game day

Open sausage rolls

10 minutes

Chicken recipes

Umleqwa curry

30 minutes

Afternoon tea

Gochujang devilled eggs

10 minutes

Gochujang devilled eggs

Serves 6 as a snack

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 minutes

Ingredients

6 extra-large free-range eggs
2 T Woolworths Asian gochujang paste
200 g Woolworths cooked peeled prawns
1 jalapeño, thinly sliced
2 red salad onions, thinly sliced

Method

1. Boil the eggs for 10 minutes, then place in cold or iced water. When cool enough to handle, peel and halve. Remove the yolks and place in a bowl with the gochujang.

2. Mix the egg yolks and gochujang until well combined. Spoon or pipe the filling into the egg whites. Top with the prawns and jalapeño and sprinkle with the salad onions.

Find more egg recipes here.

Photography: Jan Ras
Production: Abigail Donnelly
Food assistant: Leila-Ann Mokotedi

Strawberry tart with lemon posset

Rum-and-raisin rusks

Crispy pork rashers with cabbage

Humongous lemon-and-ricotta tart

Chicken gizzard-and-dumpling stew

Raw baby marrow salad

Soya-cured devilled eggs

Smoked mackerel pâté

Mini potato pizzas

Risotto al salto with baby marrow salad and green olive tapenade

Pickled fish curry

Pickled fish sliders

Open sausage rolls

Umleqwa curry

Gochujang devilled eggs

Gochujang devilled eggs

Ingredients

Method