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Beef recipes

Beef-and-mushroom pie

20 minutes

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Chicken and butternut roast

30 - 40 minutes

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Bacon, mushroom and barley soup

35 minutes

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Grilled chicken burgers with tzatziki, mango chutney and beetroot

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Chicken escalope with slow-roasted tomatoes

35 minutes

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Chocolate chip-and-coconut flapjacks

10 minutes

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20 minutes

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Gourmet hot dog with red onion, chilli and coriander salsa

30 minutes

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Gazpacho

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Strawberry jam puff tartlets

15 minutes

Festival food

Prego roll

10 minutes

Chicken and olive casserole

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

200 g rosmarino pasta
2 T olive oil
400 g free-range chicken thighs
100 green olives
100 g sundried tomatoes
1 x 400 g can of butter beans
6 sprigs of fresh thyme (or 2 T dried)
1 lemon, juiced and zested
250 ml chicken stock

Method

Preheat the oven to 180ºC.

Boil the rosmarino in salted, boiling water until al dente.

Heat the olive oil in a large pan and fry the chicken thighs, skin-side down, until golden brown. Transfer to an ovenproof dish.

Add the olives, sundried tomatoes, butter beans, thyme, lemon juice and zest and stock.

Braise uncovered for 15 - 20 minutes in the oven.

Serve with the rosmarino, which is available from selected Woolworths stores.

Harissa-roasted cauliflower with white bean purée

Foolproof freezer banana-and-coconut muffins

Asian crunch salad

Beef-and-mushroom pie

Chicken and butternut roast

Bacon, mushroom and barley soup

Grilled chicken burgers with tzatziki, mango chutney and beetroot

Chicken escalope with slow-roasted tomatoes

Chocolate chip-and-coconut flapjacks

Sloppy joes on crusty French rolls

Gourmet hot dog with red onion, chilli and coriander salsa

Gazpacho

Strawberry jam puff tartlets

Prego roll

Chicken and olive casserole

Chicken and olive casserole

Ingredients

Method