Culinary Hotline - Loadshedding Recipes
The Culinary Hotline that will change your life! We whip up three delicious recipes from Woolworths TASTE magazine’s special laod shedding cookbook!
All recipes by Woolworths TASTE
Ingredients:
- Woolworths rice noodles 250 g
- peanuts 40 g
- Woolworths pork fillet 400 g
- olive oil 2 T
- Woolworths honey, soya and ginger
stir-fry sauce 1 x 125 ml sachet - baby cabbage 1
- medium cucumber 1
- fresh mint 10 g
Peanut-and-Mint Rice Noodles with Sticky Pork Fillet
- Cook the rice noodles according to package instructions.
- Dry-roast the peanuts in a pan or skottel for 2–3 minutes, then set aside.
- Using the same pan, fry the pork fillet in the olive oil over a high heat for 10–15 minutes until seared all over.
- Add the stir-fry sauce to the pan to coat the pork.
- Cook until sticky, then remove from the pan and rest.
- Thinly slice the cabbage, cucumber and mint.
- Slice the pork and toss with the noodles and vegetables.
- Drizzle with the pan juices and top with the mint and peanuts.
Ingredients:
- For the curry:
- coriander seeds 1 t
- cumin seeds 1 t
- cardamom 5 pods
- cloves 3
- turmeric 1 t
- sunflower oil 2 T
- beef mince 500 g
- onions 2, roughly chopped
- ginger 1 T, grated
- garlic 5 cloves, finely chopped
- garam masala powder 2 T
- curry leaves 8
- saffron 1 t
- red chillies 2, finely chopped
- whole dried chillies 2
- whole peeled tomatoes 1 x 400 g can
- potatoes 4, peeled, quartered and cooked
- sea salt and white pepper, to taste
- ghee 1 T
- peanuts 20 g, lightly toasted
- Woolworths 20 g crispy onion sprinkle
- Woolworths Heat and Eat basmati rice, for serving
- Woolworths frozen Indian plain rotis 4, cooked according to package instructions, for serving
Beef Mince Curry
- Dry fry the coriander, cumin, cardamom, cloves and turmeric over a medium heat for 2 minutes, or until lightly toasted.
- Grind until fine using a mortar and pestle.
- Heat the oil in a cast-iron pan over high heat.
- Brown the mince, then remove from the pan.
- Reduce the heat and gently fry the onions in a little more oil until soft.
- Add the ginger, garlic, garam masala, curry leaves,
saffron, chillies and ground spices and cook for 2 minutes. - Return the mince to the pan and add the tomatoes and potatoes.
- Cook until steaming, then place in a Wonderbag. Season to taste. Allow to stand for the day.
- Melt the ghee in a saucepan and mix in the peanuts and crispy onions.
- Pour over the jasmine rice.
- Serve the curry with the rice and rotis.
Cook’s note: Keep cooked potatoes in the freezer to use to bulk up stews and casseroles.
Ingredients:
- butter 125 g, softened
- sugar 125 g
- free-range eggs 2
- self-raising flour 100 g
- cocoa powder 2 T
- vanilla extract 1 t
- Nutella, for serving
Steamed Chocolate Cake
- Grease a 20 cm cake tin. Mix all the ingredients until light and fluffy. Spoon into the tin and smooth the top.
- Wrap well in 3 layers of greaseproof paper and secure tightly with string.
- Place the tin in a pan of simmering water, cover with the lid and simmer for 35 minutes.
- Remove the cake tin from the water and remove the paper.
- Remove the cake from the tin and allow to cool.
- Smooth the Nutella over the top before serving.