Recipes Archive

Christmas recipes

Quick crunchy potatoes with herbed salt

30 minutes

Afternoon tea

Spiced roast beetroot and plums

30 minutes

Lamb recipes

Yoghurt-marinated leg of lamb stuffed with spinach

6 hours

Mediterranean

Beetroot tarte tatin

20 - 30 minutes

Pancake steak wraps: 1 batter 3 ways

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

1⁄2 cup Woolworths smooth no-added sugar peanut butter
1 cup coconut milk
1 T Thai red curry paste
1 T fresh lime juice
1 t brown sugar
Sea salt, to taste
1 free-range egg, whisked
1⁄2 cup milk
1 cup water
120 g flour
Salt, a pinch
2 - 3 baby beetroot, boiled
1 – 2 handfuls baby spinach
4 baby carrots, boiled and chopped
Fresh turmeric, for sprinkling, to taste

Method

1. Heat Woolworths smooth no-added sugar peanut butter, coconut milk, Thai red curry paste, fresh lime juice, brown sugar and sea salt to taste in a pan. Mix well.

2. Whisk the free-range egg, milk, water, flour and a pinch of salt until smooth. Divide the batter into thirds. Blend boiled baby beetroot into one third; blend handfuls baby spinach or chopped Swiss chard into the second; and blend the boiled and chopped baby carrots and a sprinkle of fresh or ground turmeric to taste into the final third.

3. Fry as you would pancakes, then fill with Woolworths’ herb salad, seared steak and a drizzle of peanut sauce.

Cook's note: Use spinach leaves instead of pancakes if you like.

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Beetroot tarte tatin

Pancake steak wraps: 1 batter 3 ways

Pancake steak wraps: 1 batter 3 ways

Ingredients

Method

Shop the ingredients