Woolworths Sunday Roast Inspired Dinner

Roasted chicken and veg are not just for Sundays.

Serves: 4
Time: 45 minutes
Recipe by: Clem Pedro 


For the pickled beetroot

1kg beetroot, washed
2-3 cups vinegar
100g sugar
4 bay leaves
10 whole peppercorns
4 cloves garlic
1 dried red chilli

For the glazed carrots

1kg carrots, peeled, topped and cut in half lengthways
2T butter
1T olive oil
2T honey
1/2 lemon, juiced
Salt and freshly ground black pepper
Fresh parsley to garnish

For the butternut mash

1kg butternut, peeled and cubed
2T butter
Salt and freshly ground black pepper to taste

For the crispy onions

1kg onions, thinly sliced
2 cups buttermilk
4T peri peri sauce, or chilli sauce
Salt and freshly ground black pepper to taste
2 cups Flour, lightly seasoned with salt and pepper
Oil for deep frying

Serve with

Woolies rotisserie chicken
Woolies chicken gravy



For the pickled beetroot:  Add the beetroot to a pot with cold water and a pinch of salt. Place over a medium heat and cook until the beetroot are tender but not too soft. Depending on the size of the beets this might take 35 -40 minutes.

While the beets are cooking prepare you pickling liquid by heating together the vinegar, sugar, bay leaves, peppercorns garlic and dried chilli by placing it in a pot over a medium heat. Stir until the sugar has dissolved then take off the heat.

Once the beets are just cool enough to handle, rub off the skins and cut into any shape you’d prefer. Place in a jar that has an airtight fitting lid. Pour over the pickling liquid, filling as much of the jar as possible before covering with the lid and allowing the beets to pickle, it’ll be best to do this the day before serving.

For the glazed carrots: add carrots to some lightly salted water and cook over a medium heat until the carrots become tender.
Heat the butter and honey together in a pan over a medium heat. When the butter stopped bubbling add your carrots and cook until the honey begins to glaze the carrots.
Add some seasoning and finish with a squeeze of lemon before tossing through the freshly chopped parsley.

For the butternut mash: Add your butternut chunks to a microwave safe bowl with a little water and cook until the butternut is completely tender. Depending on your microwave strength this would most likely take 10 minutes.

Drain off any excess water before adding the butter, salt and pepper and mashing until smooth.

For the crispy onions: heat oil for deep frying

Combine your buttermilk, peri peri sauce, salt and freshly ground black pepper. Add your onion rings and coat well. Shake off any excess buttermilk before dipping the onions in the seasoned flour. Press down gently to ensure the onion is well coated before giving it a gentle shake.
Set aside while coating the remaining onion rings,

Add your floured onion rings to the oil in batches. Allow them to gently fry before turning over and cooking the other side making sure the onions are evenly golden and crisp.

Place the golden onion rings on absorbent kitchen paper and season lightly with salt.

Serve your sides with Woolies rotisserie chicken and prepared Woolies chicken gravy.

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