Culinary Hotline – Three No Waste Recipes With Clem Pedro
Give every ingredient a second serving.
Ingredients:
- 2 ribeye steaks, about 300 g each
- 800 g WoolworthsMedium Potatoes (from 2 kg pack)
- 400 g Woolworths Rosa Tomatoes, halved
- 175 g Woolworths Rainbow Slaw (half a 350 g pack; save the rest for segment three)
½ cucumber, sliced - 2 tbsp butter; a splash of milk; olive oil; salt and black pepper
- Chimichurri Drizzle
How To Make Chargrilled Ribeye with Whole Potato Mash, Chimichurri & Tomato Salad
1. Peel the potatoes. Reserve the skins, wash if needed and dry them thoroughly for segment three. Boil the potato flesh in salted water until tender; mash with butter and milk. Season.
2. Finely chop the herbs and tender stems, garlic and chilli. Mix with vinegar and olive oil for chimichurri.
3. Toss the Rosa tomatoes, cucumber and half the Rainbow Slaw with a little olive oil and vinegar just before serving.
4. Season and chargrill the ribeyes to preference. Rest for 5 minutes, then slice and serve with the mash, salad and chimichurri.
No Waste: Potato flesh becomes mash, skins are reserved for segment three, and tender herb stems go into the chimichurri.
Ingredients:
- 1 whole cauliflower Hot Honey Sprinkle
- 1–2 tbsp olive oil; salt and black pepper, if needed
- 3 tbsp tahini; juice of 1 lemon; 1 small garlic clove, grated
- Hot Honey Sprinkle, to serve
- A handful of Woolworths Mixed Leaf Salad (from 180 g pack), to serve
How To Make Woolworths Hot Honey Cauliflower with Tahini Dressing
1. Cook the Woolworths cauliflower with Hot Honey Sprinkle according to the pack instructions, adding a little oil or seasoning only if needed. If the pack includes edible leaves or tender stem, cook those too. Have a cooked cauliflower ready for the live finish.
2. Whisk the tahini, lemon juice and garlic with enough cold water to make a pourable dressing.
3. Spoon the dressing onto a platter. Add the hot cauliflower and finish with the pack’s included Hot Honey Sprinkle, following the pack directions for when to add it. Serve with Mixed Leaf Salad.
No Waste: Use any edible leaves and tender stem supplied. Refrigerate leftover roasted cauliflower to add to a wrap or grain bowl the next day.
Ingredients:
- 600 g boneless chicken thighs, cut into strips
- Woolworths carrot and quinoa Wraps 4 pk (separate from the fresh produce 4FOR3 deal)
- 175 g Woolworths Rainbow Slaw (remaining half of the 350 g pack)
- Reserved potato skins from segment one
- ½ cucumber, diced; ½ cup low fat freek yoghurt, plus extra to serve
- 1 tbsp tikka spice mix; 1 tbsp lemon juice; 1 garlic clove, grated
- 1 tbsp olive oil; salt; fresh coriander leaves and tender stems, optional
How To Make Tikka Chicken Thigh Cauliflower Wraps with Slaw & Potato Skin Chips
1. Mix yoghurt, tikka spice, lemon juice and garlic. Coat the chicken and marinate for at least 20 minutes.
2. Pat the potato skins dry. Toss with oil and salt, spread in a single layer, and roast at 200°C for 15–20 minutes until crisp.
3. Fry or grill the chicken strips until browned and cooked through. Warm the cauliflower wraps in a dry pan for about 30 seconds per side, or follow pack directions.
4. Mix the Rainbow Slaw with cucumber and a spoonful of yoghurt. Fill the wraps with slaw and chicken. Finish with coriander and extra yoghurt. Serve the potato skin chips on the side.
No Waste: The reserved potato skins become chips, the rest of the slaw pack is used, and tender coriander stems can flavour the yoghurt.