Related Searches: Lamb Casserole, Lamb Casserole Slow Cooker
... , to serve, 2 tbs extra virgin olive oil, 1 L beef stock, 4 sprigs thyme, 4 garlic cloves, 4 French-trimmed lamb shanks. Method: Preheat oven to 180°C/160°C fan-forced. Heat oil in a large, flameproof casserole dish over ...
... stock, 2 tbs olive oil, 2 bay leaves, 2 garlic cloves crushed, potato mashed, 4 lamb shanks. Method: Preheat oven to 180°C. Toss lamb shanks in seasoned flour to coat. Shake off any excess. Heat oil in a large ovenproof ...
... until stock has evaporated and onion has softened. Stir in mustard, sauce, ale and remaining stock. Bring to the boil. Return lamb to pan with potato and reduce heat to simmer. Cover and cook for 1-1 1/4 hours or until ...
... 2 cups water, lemon zest, cinnamon, rosemary and stir and cook for a further 2-3 minutes or until combined. Add the lamb shanks back into the pot, turn heat to low, and simmer on the stove over a low heat for 3 hours or ...
... . Remove with a slotted spoon and add a drizzle of oil and the onions. Cook for 20 minutes, stirring. Add the lamb back into the pan, pour over the stock, bring to the boil and reduce the heat. Simmer for 1.5 hours with ...
... tsp smokey paprika, 1 large orange juiced and rind finely grated, 1.25 cup chicken stock, 1 kg butterflied lamb shoulder Rosemary & mint diced, 2 tbs olive oil, 420 g chickpeas drained and rinsed, 3 garlic cloves crushed ...
... cinnamon, bay leaves and garlic to a large, oven-safe casserole dish and mix well. Add the potatoes, tomatoes, lamb shanks and 3/4 of the feta to the casserole dish and mix well. Pour over the remaining oil and 100ml of ...
... eggplant and capsicums for 10 minutes to soften.Remove with a slotted spoon and set aside on a plate. Add the diced lamb to the casserole dish and cook for 5-6 minutes to seal on all sides. Stir in the onion and cook for ...
... -heat the oven to 180°C/160°C fan-forced. Heat half of the oil in a large, deep casserole and cook the lamb in batches for 2 minutes on each side to brown. Remove with a slotted spoon and set aside. Add the remaining oil ...
... minutes. Stir in the beans and dates. Pour in the wine and 3 cups boiling water and bring to the boil. Place the lamb in the pan. Cover with the lid and place in the oven. Cook for 3 hours or until the meat and beans are ...
... tbs olive oil, 2 tbs chives finely chopped, 125 g light cream cheese, 2 stick celery diced, 1.2 kg lamb rump steak diced, 2 cloves garlic crushed. Method: Heat half the oil in a heatproof casserole dish over medium-high ...
... , cook the risoni following the packet instructions, divide pasta and lamb casserole among serving plates. Serve. Categories: High fibre; Lamb; Low sugar; French; High protein; Stew and casserole; Mains. Complexity: 3.
... garlic clove crushed. Method: Combine chickpeas, onion and carrot in the bowl of a slow cooker. Remove excess fat from lamb and cut into large pieces. Season with salt and pepper and toss with half the flour to coat. Add ...
... all the spices, stir to coat and cook for 3 more minutes. Add the honey, vinegar and chopped tomatoes, pour over the lamb stock, stir well. Bring to a simmer, then reduce to a low heat, cover with a lid and cook for 3 ...
... gives it a sticky succulence that is just divine. You can use either 4 lamb shanks or 5 to 6 forequarter chops. Ingredients: 5 forequarter lamb choP, 1 red onion cut into wedges, 1 red caPicum diced, 2 medium carrots ...
... 3 cloves garlic peeled and chopped, 10 small potatoes peeled and halved, 1 tbs olive oil. Method: Fry the diced lamb on a pan a medium heat with the olive oil for 3 minutes while turning occasionally and then remove from ...
... : Pre-heat the oven to 160°C. Heat up an oven safe dish on the pan with the oil and fry the lamb pieces for 5 minutes while tossing. Add the onions, garlic, carrot, parsnip and chicken for 6 minutes while mixing. Add the ...
... oil, 1 large onion peeled and chopped, 3 cloves garlic peeled and minced, 1.5 tbs ras el hanout, 600 g lamb leg trimmed, diced, 200 g dried figs chopped, 400 g chopped tomatoes canned, 2 cup beef stock made with 1 stock ...
... beef stock, 1 pinch pepper, 2 tbs olive oil, 1 kg lamb forequarter chops, 1 pinch pink salt ground. Method: Heat half of ... sprinkle the parsley over. Categories: High fibre; Lamb; Potato; Low sugar; Italian; Low salt; High ...
... sliced, 2 medium carrots peeled and chopped, 3 cups lamb stock made with 2 stock cubes, 50 g pearl barley ... oil in a large pan on medium high heat. Cook the lamb for 2 minutes on each side and place in casserole dish. ...
... golden and crisp. Stir in parsley and sprinkle mixture over cassoulet. Serve with remaining bread. Categories: High fibre; Sausage; Casserole; Lamb; Low sugar; Seafood free; French; High protein; Mains. Complexity: 3.
... with my lebanese rice. You can make that before or after as it cooks up pretty quick and even during. Enjoy. Categories: High fibre; Lebanese; Lunch; Dinner; Low sugar; Lamb stew; Low salt; High protein. Complexity: 3.
... brussels sprouts trimmed, 1 cup macaroni pasta, 700 ml passata sauce, 1 tbs olive oil, 800 g beef & lamb meatballs, 2 cloves garlic crushed. Method: Preheat oven to 200°C. Heat oil in a deep flameproof casserole over ...
... stew among bowls. Top with cheesy bread. Season with pepper. Serve scattered with remaining thyme. Categories: High fibre; Beef stew; Slow cooker; Beef; Dinner; Low sugar; French; High protein; May 2022. Complexity: 3.
... baguette slices over beef mixture. Scatter over cheese. Grill for 5 minutes or until golden. Scatter over extra thyme and serve. Categories: Beef stew; Beef; Aug 2020; French; Comfort food; Winter; Mains. Complexity: 3.
... with a slotted spoon and drain on kitchen paper. Ladle the stew into bowls and scatter with the crispy bacon, if using. Serve with warm, crusty bread, if liked. Categories: French; Stew; Lunch; Dinner. Complexity: 3.
... turn this stew into an extraordinary meal; Ingredients: 4 thick veal shanks, 1 pinch salt, 40 g all-purpose flour, 2 tbs butter, 2 tbs olive oil, 1 small onion chopped, 0.5 cup beef stock or water as needed, 0.25 cup ...
... basil and parsley. Serve drizzled with balsamic glaze. Categories: Zucchini; Low sugar; Seafood free; Low salt; French; Soy free; Pescatarian; Peanut free; High protein; Vegan; Tomato; High fibre; Eggplant; Low fat; Low ...
... to cook out for 25 minutes until the potatoes are cooked through and the sauce has thickened. Categories: High fibre; Stew; Low sugar; Entrees; French; Mushroom; Low fat; Low saturated fat; High protein. Complexity: 2.
Ingredients: 20 g butter, 0.5 cup vermouth, 12 French shallots peeled, 2 tbs olive oil, 1 bunch thyme, 40 cloves garlic skin on, 8 slices crusty baguette toasted, 8 chicken thigh cutlets, 1 baguette. Method: Preheat oven ...
Inspired by Remy & Emile from Ratatouille, this yummy recipe has all elements of the casual French classic - sun-drenched vegetables, wafts of basil - along with creative visual punch. Ingredients: 2 tbs extra virgin ...
Discover our incredible coq au vin recipe. Enjoy the rich flavour and pair it with some classic French sides for a truly authentic meal. Give it a try today. Ingredients: 50 g butter, 3 tbs olive oil, 2 large onions ...
... garlic clove, 6 chicken thigh cutlets, 0.5 cup grated parmesan. Method: Zest 1 lemon and combine with French onion soup. Juice zested lemon, slice remaining lemon and set both aside. Rub chicken with soup mixture and set ...
... until the egg white is set. Sprinkle with parsley and serve. Categories: Zucchini; Entrees; Low salt; French; Eggs; Peanut free; Dairy free; Tomato; Halal; Low saturated fat; Gluten free; Vegetarian; Low sugar; Seafood ...
... , for 15 minutes. Remove lid and cook for a further 30 minutes. Serve with mashed potato. Categories: High fibre; Stew; Low sugar; French; Chicken drumsticks; High protein; Tomato; Chicken; Mains; Rice. Complexity: 3.
... casserole makes a great family pie filling. Spoon into a baking dish and top with pastry or mashed potato or sweet potato. Categories: One pot; Beef; French; Mushroom; Winter; Stew and casserole; Mains. Complexity: 3.
... . Categories: Dairy free; Egg free; High protein; Low salt; Low sugar; Low fat; Low saturated fat; Seafood free; Sesame free; Tree nut free; French; Stew and casserole; Beef; Rice; Low ingredient; Mains. Complexity: 3.
... . Serve with steamed beans and mashed potato. Categories: Foodhub fresh ingredients; Beef; Foodhub holidays and entertaining; Parsnip; French; Mushroom; Comfort food; Winter; Stew and casserole; Mains. Complexity: 3.
... and cauliflower patties. Add a dollop of yoghurt and coriander. Categories: Low sugar; Seafood free; French; Cauliflower; Pescatarian; Peanut free; High protein; High fibre; Halal; Stew and casserole; Mains; Vegetarian ...
... of red wine in this recipe. Tip 2: This dish can be made with a whole chicken cut into 8 joints. Categories: High fibre; Casserole; Low sugar; French; Mushroom; Low salt; High protein; Chicken; Mains. Complexity: 3.
... and cook for 1 hour and 30 minutes until tender, stirring occasionally. Categories: One pot; Beef; Low sugar; French; Soy free; Egg free; Peanut free; High protein; Dairy free; Tree nut free; Stew and casserole; Mains ...
... . Spoon polenta onto plates and top with meatballs and sauce. Categories: Low sugar; Seafood free; Low salt; French; Soy free; Peanut free; High protein; Dairy free; High fibre; Mince; Low saturated fat; Tree nut free ...
... is cooked through. Squeeze over the lemon to taste, scatter with parsley. Serve with steamed green beans and crusty bread. Categories: Roast; French; Mushroom; Lemon; Chicken; Stew and casserole; Mains. Complexity: 3.
... and top chicken with reserved fennel fronds, then serve with lemon wedges and mashed potato. Categories: Apr 2021; Casserole; Fennel; Lunch; Dinner; Chicken dishes; French; Autumn; Winter; Chicken; Mains. Complexity: 3.
... sauce has thickened; stir through baby spinach. Serve Quinoa with Mushroom Ragu and top with parmesan. Categories: High fibre; Low sugar; French; Mushroom; Low salt; Spinach; Ragout; High protein; Mains. Complexity: 2.
... thick and rich. Stir through parsley and serve. Categories: One pot; Low sugar; Beef; Seafood free; Low salt; French; Parsnip; Soy free; Comfort food; Egg free; Peanut free; High protein; Dairy free; Tomato; High fibre ...
... with parsley before serving with steamed vegetables and mashed potatoes. Categories: High fibre; Beef stew; Fathers day; Low sugar; Beef; Low salt; Low fat; French; Low saturated fat; High protein; Mains. Complexity: 3.
... and garnish with parsley and extra thyme. Categories: Zucchini; Low sugar; Roast; Low salt; Seafood free; French; Peanut free; High protein; Tomato; Chicken; High fibre; Eggplant; Low fat; Low saturated fat; Ratatouille ...
... for 5 minutes or until beans are tender. Serve. Categories: One pot; Low sugar; Seafood free; Low salt; French; Chicken drumsticks; Soy free; Egg free; Lemon; Peanut free; High protein; Dairy free; Chicken; High fibre ...
... are golden and crusty. Stand for 5 minutes before serving. Categories: Sausage; Low sugar; Beef; Seafood free; French; Egg free; Peanut free; High protein; High fibre; Budget; Tree nut free; Stew and casserole; Weeknight ...
... parsley and freshly ground black pepper. Categories: One pot; Low sugar; Low salt; Leftover; French; Chicken drumsticks; Christmas leftovers; High protein; Chicken; Stew and casserole; Mains; Easter leftovers. Complexity ...
... lentils for the final 5 minutes. Divide the mixture between 4 bowls and serve. Categories: High fibre; Lunch; Dinner; Low sugar; Vegetable stew; Beetroot; French; Low fat; Low saturated fat; High protein. Complexity: 2.
... liquid. Garnish with parsley and serve with steamed rice. Categories: Lunch; Beef; Low sugar; Seafood free; French; Soy free; Egg free; Wheat free; Peanut free; Dairy free; High protein; Casserole; Dinner; Low saturated ...
... thick. Serve polenta topped with bourguignon and beans. Categories: High fibre; Dinner; Low sugar; Jun 2022; French; Mushroom; Low salt; Low fat; Low saturated fat; Budget; High protein; Stew and casserole. Complexity: 2 ...
... occasionally, until the sauce has reduced and thickened and the vegetables are soft. Serve with fresh basil on top. Categories: Zucchini; Lunch; Slow cooker; Dinner; Eggplant; French; Ratatouille; Tomato. Complexity: 2.
... wilted. Remove the rosemary and serve. Categories: Sausage; Lunch; Low sugar; Sweet potato; Seafood free; French; Egg free; High protein; Tomato; High fibre; Kale; Casserole; Slow cooker; Dinner; Halal; Low saturated ...
... and mix together well. Place the oven and allow to cook for 150 minutes before serving. Categories: High fibre; Casserole; Lunch; Potato; Dinner; Low sugar; French; Low saturated fat; High protein. Complexity: 2.
... of the ingredients and mix together well. Place the oven and allow to cook for 150 minutes before serving. Categories: Stew; Foodhub fresh ingredients; Lunch; Potato; Dinner; French; Comfort food; Winter. Complexity: 2.
... safe casserole dish and bake in the oven for 40 minutes before serving. Categories: Lunch; Seafood free; French; Soy free; Egg free; Wheat free; Peanut free; Dairy free; Tomato; Chicken; Casserole; Dinner; Tree nut free ...
... food processor and blitz to a salsa consistency. Stir the peas into the casserole and cook for 3 minutes, then stir through the herb salsa and serve. Categories: Casserole; Lunch; Dinner; French; Chicken. Complexity: 2.
... pan. Stir in the mustard and pour into the slow cooker. Cook on low for 6 hours, until the pork is tender. Categories: Casserole; Lunch; Slow cooker; English; Dinner; Low sugar; French; High protein; Pork. Complexity: 2.
... and bake for 11/2 hours or until beef is very tender. Season. Scatter over parsley and serve with mashed potato and green beans. Categories: Beef stew; Beef; French; Mushroom; Winter; Mains; Sesame free. Complexity: 3.
... the pork is cooked through. You may serve it with toasted crusty bread and a sprinkling of chopped fresh parsley. Categories: High fibre; Casserole; Lunch; Dinner; Low sugar; French; High protein; Pork. Complexity: 1.
... mash into shallow bowls. Top with ragout. Sprinkle with thyme and parmesan. Serve with green beans. Categories: Slow cooker; Beef; Roast; Sweet potato; French; Mushroom; Winter; Ragout; Tomato; Mains. Complexity: 3.
... , add a splash of chcken stock and return to the oven. Categories: Lunch; Low sugar; Seafood free; French; Egg free; Peanut free; High protein; Dairy free; Chicken; High fibre; Casserole; Dinner; Mushroom; Low fat; Low ...
... and mix. Cook for another 30 minutes or until the chicken and vegetables are cooked. Categories: Lunch; French; Seafood free; Soy free; Egg free; Wheat free; Broccoli; Dairy free; Chicken; Casserole; Potato; Dinner; Tree ...
... for 5 minutes. Portion out the casserole over any of your favorite side dishes. Categories: Low sugar; French; Seafood free; Soy free; Egg free; Peanut free; Wheat free; Dairy free; High protein; Tomato; Chicken; Kale ...
... for 15-20 minutes before slicing and portioning onto plates. Categories: Zucchini; Lunch; Capsicum; Low sugar; French; Egg free; High fibre; Dinner; Eggplant; Low fat; Low saturated fat; Ratatouille; Tree nut free; Low ...
... squash in a lightly greased baking dish and mix it through. Top it with Gruyere and cook it under the broiler until the cheese is melted. Categories: Sausage; Casserole; Lunch; Dinner; French; Carrot. Complexity: 1.
... golden-brown. Allow to rest for about 10 minutes before serving. Categories: Fish; Casserole; Lunch; Dinner; Low sugar; French; Wheat free; Tree nut free; High protein; Gluten free; Sesame free; Rice. Complexity: 1.
... Let cook for a few minutes before portioning. Categories: Lunch; Low sugar; Beef; Seafood free; Low salt; French; Soy free; Egg free; Wheat free; Peanut free; High protein; High fibre; Casserole; Mince; Dinner; Tree nut ...
... the casserole cool for a few minutes before dishing it out. Categories: Lunch; Low sugar; Seafood free; French; Soy free; Pescatarian; Egg free; Peanut free; Broccoli; High protein; High fibre; Casserole; Dinner; Halal ...
... salt and pepper, serve immediately. If you want to make it a little more spicy add in some chilli powder. Categories: High fibre; Sausage; Casserole; Lunch; Dinner; Low sugar; French; High protein; Tomato. Complexity: 3.
... pasta and half of the parsley to stroganoff, stirring to combine. Divide among plates. Serve topped with sour cream and remaining parsley. Categories: Stroganoff; Amanda; Slow cooker; Beef; Dinner; French. Complexity: 3.
... olive oil. Place under a medium-hot grill for 5 minutes or until the top is golden brown, then serve immediately. Categories: Egg free; Peanut free; Sesame free; Tree nut free; French; Stew; Lunch; Dinner. Complexity: 3.
... rest for 5 minutes, then cut each one into slices. Divide the steamed vegetables between 4 warmed plates. Place the duck on top, with the plum sauce spooned over. Categories: French; Stew; Lunch; Dinner. Complexity: 2.
... the lid and cook for 15-20 minutes or until light and firm to the touch. Spoon into bowls and eat with a spoon and fork. Categories: High fibre; Low sugar; Low saturated fat; French; Ratatouille; Mains. Complexity: 3.
... . Put the ratatouille under a preheated hot grill for 4-5 minutes until the cheese is just beginning to melt. Spoon into shallow bowls and serve with a rocket salad. Categories: French; Ratatouille; Mains. Complexity: 3.
... Dairy free; Soy free; Egg free; Vegan; Vegetarian; High fibre; Low salt; Low sugar; Low saturated fat; Peanut free; Seafood free; Sesame free; Tree nut free; Halal; Pescatarian; French; Ratatouille; Mains. Complexity: 2.
... toasted and lightly charred on both sides. Drizzle liberally with oil. Serve the stew hot with the toasted bread slices. Categories: High fibre; Low sugar; Low saturated fat; French; Vegetable stew; Mains. Complexity: 3.
... minutes, stirring occasionally. Stir in the basil and serve. Categories: High fibre; High protein; Low salt; Low sugar; Low fat; Low saturated fat; French; Ratatouille; Zucchini; Eggplant; Lunch; Dinner. Complexity: 2.
... free; Wheat free; Dairy free; Soy free; Egg free; Vegan; Vegetarian; High fibre; Low salt; Low sugar; Low saturated fat; Peanut free; Sesame free; Tree nut free; Pescatarian; French; Ratatouille; Mains. Complexity: 2.
... , and bake for 1 1 / 2 hours. Remove the lid and cook for a further 30 minutes. Serve with a crisp green salad. Categories: High fibre; High protein; Low sugar; French; Casserole; Sausage; Lunch; Dinner. Complexity: 3.
... . Ingredients: 0.25 cup extra virgin olive oil, 600 g chicken thigh fillets, 1 large brown onion, 40 g sachet French onion soup mix, 405 ml apricot nectar, 1 tbs Dijon mustard, 3 cm piece ginger, 3 sprigs thyme, 410 g ...
... milk, 2 bay leaves, 2 carrots peeled, diced, 1 stick celery sliced, 100 g swiss brown mushrooms sliced, 200 g French shallots halved, 410 g tomato puree, 2 cup beef stock, 0.5 cup parmesan grated, 1 kg beef blade steak ...
... chopped, 0.5 cup flat leaf parsley chopped, 200 g mushrooms quartered, 200 g swiss brown mushrooms quartered, 8 French shallots peeled, halved, 1 cup beef stock, 400 g can crushed tomatoes, 1 kg beef chuck steak, 2 tbs ...
... of water. Cook for 3 hours on medium, until the chicken is tender, stir in the butterbeans and cook for 30 minutes more. Categories: Casserole; Fennel; Lunch; Dinner; French; Tomato; Chicken; Mexican. Complexity: 2.
Ingredients: 1 tbs groundnut oil, 2 carrots cut into thick batons, 1 courgette cut into thick batons, 200 g French beans trimmed, 1 potato peeled and cut into thin batons, 1.6 cup reduced-fat coconut milk, 1.6 cup ...
... bowls and top with torn coriander leaves and feta cheese, if using. Serve with warmed pitta or flat Arab breads, if liked. Categories: French; African; Tagine; Potato; Chicken; Chickpea; Lunch; Dinner. Complexity: 2.
... , 1 pinch paprika, 1.2 L light fish stock, 1 pinch salt, 1 pinch freshly ground black pepper, 1 French stick, 125 g Gruyère cheese grated, 1 handful fresh flat-leaf parsley finely chopped. Method: Wash the fish, then ...
... reduced soy sauce, 2 garlic cloves thinly sliced, 1 tbs vegetable oil, 4 large Frenched lamb shanks. Method: Preheat oven to 200°C. Lightly coat shanks with flour. Heat 2 tsp oil in a large deep heat proof casserole over ...
... on wire rack. Meanwhile, reserve 1 tbs syrup. Combine mustard and remaining syrup in a small bowl. Season. Bake lamb for 30 minutes. Reduce oven to 180°C/160°C fan-forced. Pour over half the syrup mixture, then bake for ...
... potatoes peeled, sliced, 1 pinch sea salt ground. Method: Preheat oven to 200ºC (180ºC fan-forced). Score the lamb leg three or four times in lines. Heat the oil in a large non-stick frying pan over medium heat and cook ...
... oven to 180°C/160°C fan-forced. Place lamb in a roasting pan. Rub lamb with 1 tbs oil and season. Using a small, ... covered with foil, for 15 minutes. Meanwhile, once lamb has been in oven for 30 minutes, place potato ...
... warm. Strain cooking juices into a clean pan. Bring to the boil, cover and keep warm until ready to serve. Carve lamb and serve with reserved pan juices. Cut a cross in the top of each potato and squeeze open, spoon over ...
... remaining oil and cumin in a large bowl and toss to combine. Season. Add carrot mixture to baking dish. Bake lamb and carrots for a further 45 minutes, adding thyme and half of the honey to carrots in the last 20 minutes ...
... , honey, remaining oil and reserved pan juices to cleaned baking paper-lined tray with sides and toss to coat. Top with lamb. Reduce oven to 200°C/180°C fan-forced. Bake, uncovered, for a further 1 hour and 20 minutes or ...
... , 1 bunch oregano, 1 lemon zested, cut into wedges, 0.25 cup extra virgin olive oil, 2 kg Woolworths lamb leg roast, 1 kg potatoes coarsely chopped, 2 pkt 270g Woolworths Greek-style salad kit. Method: Crush 4 garlic ...
... red wine, 2 tsp rosemary fresh, chopped. Method: Preheat the slow cooker setting it to high-heat. Rub the lamb shanks with ras el hanout seasoning, salt and pepper. Place a large pot onto medium high heat with the canola ...
... -side down, on grill, and reduce heat to medium-low. Cover with barbecue hood or loosely cover with foil. Cook lamb for 20 minutes each side for medium, or until cooked to your liking. Transfer to a large plate and cover ...
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