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


  • 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

  1. Cook the rice noodles according to package instructions.
  2. Dry-roast the peanuts in a pan or skottel for 2–3 minutes, then set aside.
  3. Using the same pan, fry the pork fillet in the olive oil over a high heat for 10–15 minutes until seared all over.
  4. Add the stir-fry sauce to the pan to coat the pork.
  5. Cook until sticky, then remove from the pan and rest.
  6. Thinly slice the cabbage, cucumber and mint.
  7. Slice the pork and toss with the noodles and vegetables.
  8. Drizzle with the pan juices and top with the mint and peanuts.


  • 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

  1. Dry fry the coriander, cumin, cardamom, cloves and turmeric over a medium heat for 2 minutes, or until lightly toasted.
  2. Grind until fine using a mortar and pestle.
  3. Heat the oil in a cast-iron pan over high heat.
  4. Brown the mince, then remove from the pan.
  5. Reduce the heat and gently fry the onions in a little more oil until soft.
  6. Add the ginger, garlic, garam masala, curry leaves,
    saffron, chillies and ground spices and cook for 2 minutes.
  7. Return the mince to the pan and add the tomatoes and potatoes.
  8. Cook until steaming, then place in a Wonderbag. Season to taste. Allow to stand for the day.
  9. Melt the ghee in a saucepan and mix in the peanuts and crispy onions.
  10. Pour over the jasmine rice.
  11. 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.


  • 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

  1. Grease a 20 cm cake tin. Mix all the ingredients until light and fluffy. Spoon into the tin and smooth the top.
  2. Wrap well in 3 layers of greaseproof paper and secure tightly with string.
  3. Place the tin in a pan of simmering water, cover with the lid and simmer for 35 minutes.
  4. Remove the cake tin from the water and remove the paper.
  5. Remove the cake from the tin and allow to cool.
  6. Smooth the Nutella over the top before serving.

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