... cool slightly. Meanwhile, heat half the oil in a small non-stick frying pan over medium-high heat. Add kangaroo and reduce heat slightly. Cook for 2 minutes each side for medium. Transfer to a plate, cover loosely with ...
... . TIPS: For convenience, use frozen corn cobs that are already cut. Try this dish with chicken or kangaroo fillets. Categories: Low sugar; Low salt; Seafood free; Egg free; Wheat free; Peanut free; High protein; Pork ...
... shapes from remaining pastry to decorate pies. Press rounds into muffin tray to line base and sides. Fill with meat mixture (see tip). Top pies with decorations and brush with egg. Bake for 20 minutes or until puffed and ...
... , and scatter small pieces over pizza. Top with pepperoni, bacon and capsicum. Bake for 10 minutes or until meats are cooked through. Add remaining cheese and cook for a further 5 minutes or until cheese melts. Scatter ...
Make the most of your pie maker with these rich and savoury mini meat pies. Ingredients: 1 tbs olive oil, 2 onion peeled and finely minced, 2 cloves garlic peeled and finely minced, 500 g beef mince, 4 tbs tomato paste, ...
Ingredients: 4 sheet frozen puff pastry thawed, 1 tbs cornflour, 2 carrots finely chopped, 1 large onion finely chopped, 2 tbs worcestershire sauce, 0.5 cup tomato sauce, 400 g lentils rinsed, drained, 0.66 cup salt- ...
Making veggie meatballs with meat-free mince means you can control the flavours and add your favourite herbs and spices. Ingredients: 4 tbs olive oil, 1 medium onion peeled and sliced, 4 cloves garlic peeled and minced, ...
... mincer. Mix the salt, herbs, and spices with the breadcrumbs or oatmeal. Sprinkle this mixture over the minced meat and start to mix. Drizzle in the water and mix thoroughly to distribute the spices. Test the mixture by ...
... and chilled in the fridge. Preheat oven to 200°C. Place a baking tray in oven. Fill pastry bases with meat mixture. Brush edges with water and top with pastry lids, pressing edges together using a fork to seal and trim ...
Ingredients: 24 wonton wrappers, 2 tbs coriander sprigs, 1 mushroom finely diced, 1 small sweet potato peeled, diced, 1 spring onion finely chopped, 5 ml cooking oil spray, 1 tbs soy sauce, 1 tbs almond meal. Method: To ...
Ingredients: 1 red capsicum deseeded, sliced, 200 g swiss brown mushrooms sliced, 2 large wholemeal Lebanese bread, 1 cup baby rocket salad, 1 cup mozzarella grated, 400 g can diced tomatoes with basil and oregano. ...
Ingredients: 0.5 cup sour cream, 1 handful mint leaves, 1 brown onion, 1 sweet potato, 1 spring onion, 1 punnet cherry tomatoes, 1 zucchini, 1 baby cos lettuce, 2 lime, 1 cup tasty cheese, 350 g Old El Paso hard 'n soft ...
... Combine all ingredients until they are mixed well and the meat is well covered.Cover the bowl and leave to marinate ... and fry for 12 minutes while rotating or until the meat is cooked fully. Serve skewered with a choice of ...
... the oven. Set oven to 170 (not a fan oven)From step 3. Start it off on stove top with onions, then once meat is browned chuck all other ingredients in and pop into the oven. Watch out for burnt onions. For around 4 to 6 ...
Discover our delicious meat pie recipe that will become your family's new favourite. This hearty and savoury pie is the perfect comfort food. Enjoy today!; Ingredients: 0.25 cup plain flour, 3 cup plain flour, 250 g cold ...
... and add enough hot water to come halfway up the sides of the dish. Bake for 1 1/2 hours, until a meat thermometer inserted in the center reads 74°C. Transfer the terrine in its mold to a baking sheet. Replace the foil ...
... 200°C. Line 4 x 1 1/2 cup ovenproof pie dishes with shortcrust pastry and trim off excess. Divide meat mixture among pastry cases. Cut 4 lids from puff pastry sheets. Brush edges of pastry with water. Place pastry lids ...
... oven. Remove the foil and paper and carefully pour off the cooking juices into a container and set aside. Return meat to the oven and cook, uncovered, for 1 hour or until crisp. Meanwhile, remove fat from pan juices and ...
... tray. Rub the skin with oil and sprinkle with sea salt flakes. Refrigerate to dry out skin. Lay the pork meat into a roasting pan. Pour chilli sauce mixture over pork and turn to coat well. Cover tightly with a lid or ...
... oven to 200°C. Turn lamb upside down on a board and cut halfway down into the leg along the bone so meat opens out, creating a pocket. Make the stuffing by peeling a couple of garlic cloves and popping them into a food ...
... sharp knife, make criss-cross slits all over the skin of the pork, being careful not to cut through to the meat underneath. (You can ask your butcher to do this for you.) Rub the skin dry with kitchen paper and leave the ...
... : Preheat the oven to 230°C (Gas 8). French trim both the racks of lamb. Then make several incisions in the meat using the sharp point of a knife and push the garlic slivers into the slits. Transfer the racks to a large ...
... open with poultry shears, a nutcracker, pestle or rolling pin. Peel away the shell and lift out the white meat, discarding the white, oval membrane in the centre of the claw. Twist off the small claws, taking care not ...
... . Reduce the heat to low, cover the pan, and simmer for about 30 minutes, stirring occasionally, so that the meat doesn't catch and burn. If the mixture dries out too much, add a little more hot water. Meanwhile, preheat ...
A meat free chilli dish. Ingredients: 0.5 onion, 150 g red capsicum, 2 clove garlic, 200 g macro textured vegetable protein, 1 zucchini, 0.5 tsp turmeric, 1 tbs chilli powder, 1 tsp cumin, 0.5 tbs oregano, 0.5 cup veggie ...
... for a couple of minutes. If you need to add a little more olive oil that's fine. Remove garlic and place on meat. (Sorry didn't get a pic of that!). Turn up heat and place all veggies except cabbage & red kidney beans in ...
... in the pan. Add a few tablespoons of water to the pan, and stir the onions, to pick up all those lovely meat juices. Stir in the five spice powder and cinnamon. Now pour 1 litre of beef stock and ½ litre of water into ...
... and cook in hot pan for 2 minutes each side. Remove from pan, cover and rest for 5 minutes. Slice meat thinly and combine with salad and noodles. Pile into lettuce cups and serve with lime wedges. Categories: High fibre ...
... oven temperature to 220°C. Place 1 teaspoon of oil into each hole of a medium 12-hole muffin tray. Remove meat from oven and cover with foil and allow to rest for 15 minutes. Place muffin tray on the top shelf and heat ...
... things up and try Stubb's hickory bourbon Bar-B-Q Sauce, made with hickory smoke and bourbon to give your meat that smokey goodness. Or Stubb's Sticky Sweet Bar-B-Q Sauce, made with brown sugar and sticky molasses, this ...
... egg, give it a quick whisk and brush the edges of the pastry with the egg wash. Stretch the pastry over the meat and make sure it doesn't tear and is fully wrapped. Brush the top of the pastry with the rest of the egg ...
Ingredients: 2 sheet frozen butter puff pastry, 2 tsp plain flour, 0.25 cup sour cream, 0.5 cup coriander sprigs roughly chopped, 1 brown onion thinly sliced, 1 tsp smoky paprika, 400 g can diced tomatoes, 500 g pork ...
... Cut into thin strips about 2cm long. Heat olive oil in a heavy-based frying pan over medium heat. Add spices and meat and stir for 2 minutes. Add cup water, a pinch of salt and mix well. Cook, stirring often, for about 5 ...
... boil for 20 mins, then turn and boil for another 20 mins.Let cool and use in place of meat in recipes. Categories: Lunch; Asian; Low sugar; Seafood free; Pescatarian; Egg free; Vegan; Dairy free; High protein; High fibre ...
... sauce and bake for 3 hours. Remove from the oven occasionally and marinade the meat with the juices from the bottom.Serve the meat with the leftover sauce as a dip and garnish with scallions. Categories: Steak; Dinner ...
... , 1 medium red onion peeled and diced. Method: In a bowl, mix all of your ingredients for the plant based meat in a bowl and leave to marinate in the fridge overnight. All all of your sauce ingredients in a blender and ...
... 5 minutes while stirring. Combine the breadcrumbs with the rest of the ingredients, then combine with the sausage meat.Now add the melted butter mix into the bowl and combine fully. Transfer the total mixture to a baking ...
... and set aside until it is cool enough to handle. Remove the skin from the chicken and discard, then remove all the meat from the bones. Strain the broth from the slow cooker into a clean heavy-based pan, add the chicken ...
... mustard. Stir in half of the GruyĆØre. Season with salt and pepper. Preheat the broiler. Add the lobster meat to the sauce, then divide between the lobster shells. Sprinkle the remaining cheese over the top. Place on a ...
... to a carving board. Stir up the remaining juices and pour into a warmed jug. Cut the meat into thick slices, pour over the sauce, and serve with mashed potato and green peas. Categories: Wheat free; Dairy free; Egg free ...
... . Preheat the oven to 220°C (Gas 7). Line a roasting tray with foil and position a rack over it. Place the meat, skin-side up, on the rack and rub the skin with the oil and the remaining salt. Heat water in a kettle and ...
... medium-high heat. Add pears and peaches and cook for 2 minutes each side or until browned and tender. Add meat-free duck to grill and cook for 2 minutes each side or until browned and hot. Transfer to a chopping board ...
... to line the tin, allowing the edges to hang over the side. Lightly beat the 2 eggs, then stir into the meat mixture to bind. Add the cayenne (if using). Spoon the mixture into the pastry shell. Wet the edge of the pastry ...
Ingredients: 200 g instant lasagne sheets, 0.25 cup fresh basil leaves torn, 0.5 brown onion finely diced, 250 g pumpkin grated, 100 g mushrooms sliced, 2 tsp dried oregano, 420 g no added salt lentils drained and rinsed ...
Ingredients: 5 medium mushrooms halved, 10 cherry tomatoes, 2 small zucchinis, 5 ml virgin olive oil spray, 10 bamboo skewers pre-soaked, 400 g mini meatballs. Method: Preheat oven to 180°C. Line a baking tray with ...
... replacement? Give this seitan recipe a whirl. Flour and aromatic broth form the base of this delicious, meat-free, chicken-like wonder. Ingredients: 5 cups plain flour, 1 tbs onion powder, 1 tbs garlic powder, 2 tbs mild ...
Hearty & delicious!!; Ingredients: 500 g lamb mince, 3 large carrots peeled & diced really small, 2 large potatoes peeled & diced really small, 1 kg peas, 700 ml passata, 3 tbs tomato paste, 1 tbs pomegranate molasses, 1 ...
Ingredients: 3 medium carrots unpeeled, chopped, 2 stalk celery chopped, 3 brown onions unpeeled, cut into wedges, 2 sprig flat-leaf parsley, 1 tsp black peppercorns, 1 kg beef soup bones, 0.5 bunch thyme, 2 fresh bay ...
... stock into a large bowl. Remove skin and meat from chicken. Shred meat, place into a bowl and set aside. Discard ... vegetables are tender. Add noodles, broccoli and chicken meat. Cook for 5 minutes or until noodles are soft ...
This intense sauce infuses with the pork quite well. Ingredients: 800 g pork sliced, 100 g mayonnaise, 1 tbs lemon juice, 3 tbs dijon mustard, 1 tsp cracked black pepper, 1 tsp canola oil. Method: Combine all of your ...
This plant based noodle recipe fuses the spicy flavours of Szechuan for a quick and easy Asian inspired meal. On the table in 20 minutes, this is a midweek winner. Ingredients: 200 g noodles thin, 2 tbs sichaun ...
A delicious plant based, Asian inspired dish with a tangy finish. Ingredients: 400 g mushrooms finely diced, 400 g chinese cabbage grated, 100 g scallions chopped, 50 g coriander chopped, 4 tbs soy sauce, 1 pinch salt, 1 ...
Ingredients: 1.35 kg beef bones, 2 onions unpeeled and cut in half, 2 carrots cut in half, .25 cup leftover vegetables, bouquet garni made with 1 celery stick, 1 bay leaf, 3 sprigs of thyme and parsley, tied together ...
... in a bowl. Season and toss to combine. Slice pizzas and serve with salad. Categories: Dinner; Beef; Low sugar; Italian; Meat pizza; Spinach; Quick and easy dinner; Budget; High protein; Weeknight dinner. Complexity: 2.
... fan. Read instructions on oven bag. Prepare the veg and place on a plate. In a separate plastic bag place the meat and flour and shake well to coat. Add total contents to the oven bag that is laying in a baking dish. Add ...
... thickened. Serve scattered with parsley and lemon rind. Tip 1: Don't try and rush the browning of the meat, if there is too much meat in the pan it will stew in its own juice and not brown. Tip 2: This casserole can be ...
... off any oil. Add wine and sauce and stir with a wooden spoon to loosen sediment on base of pan. Return meat and bacon to the pan with mushrooms. Stir in tomato purƩe. Bring to the boil. Reduce heat to a gentle simmer ...
... onions finely chopped, 1 tbs oyster sauce, 1 tbs soy sauce, 250 g pork mince, 200 g green prawn meat finely chopped, 1 tbs peanut oil. Method: Soak mushrooms in boiling water for 20 minutes until soft. Meanwhile, combine ...
... is a gently simmering. Tip 2: As a guide corned beef takes about 20 minutes per 500g. Tip 3: Allow the meat to stand in the cooking liquid for about 15 minutes once off the heat. This will keep it from drying out while ...
... to allow the marinade to penetrate. Spread the herb mix over both sides of the lamb and rub well into the meat. Pour white wine into base of dish. Tightly cover with foil and leave in fridge to marinate for 30 minutes ...
... soy sauce, 1.5 cup jasmine rice, 1 tbs peanut oil, 2 eggs lightly beaten, 400 g pork sausages meat removed from casing. Method: Rinse rice under cold running water until the water runs clear. Place into saucepan with 2 ...
... the roast in an ovenproof dish and roast for 30 minutes. Meanwhile, make the gravy by adding water to the reserved meat juices to make a total of 500ml. Pour liquid into a saucepan and bring to a gentle simmer. Turn off ...
... . Add steaks to marinade and turn to coat then cover and refrigerate for at least 1 hour or overnight. Remove meat from refrigerator and allow to come to room temperature. When ready to cook, drain excess marinade from ...
... to low. Add sour cream to pan with parsley. Simmer for a few minutes until thickened slightly. Return meat, onions and mushrooms to pan and cook until reheated. Serve with pasta and squeeze over lemon juice. Categories ...
... 1 tbs white vinegar. Method: Score the pork rind half an inch apart. Pierce the meat with the needle meat tenderizer. Rub salt into the meat, then the pepper and the five-spice powder. Rub at least 2 tablespoons of salt ...
... mixture and bring to a simmer. Add noodles and simmer for 3 minutes or until noodles are tender. Add chicken meat and simmer for 2 minutes or until heated through. Add lemon juice and season to taste. Ladle soup into ...
... the boil. Remove top of blue swimmer crabs and remove meat from body. Remove pulp from tomatoes and finely chop. ... to pasta with baby capers, parsley leaves and crab meat. Season with salt and freshly ground black pepper. ...
... : Preheat oven to 180°C. Sprinkle each lamb leg cut with the herb and spice blend, rubbing well into the meat. Set lamb aside. Peel potatoes and cut each into even-sized pieces. Cut pumpkin into wedges. Peel carrots and ...
... diced, 1 tsp chilli flakes chopped, 1 tsp mint chopped, 2 tsp coriander, 40 g red peppers sliced. Method: Combine the meat, cumin, paprika and olive oil fully in a bowl. In a non-stick pan pan-fry the minced beef for 15 ...
... sauce and bake for 3 hours. Remove from the oven occasionally and marinade the meat with the juices from the bottom.Serve the meat with the leftover sauce as a dip. Categories: Dinner; Korean; Pork ribs. Complexity: 3 ...
... cooked. Once cooked, remove the water, add the butter and milk and mash together. In a casserole dish, add all the meat and veg to the bottom and then top with the mash. Bake in the oven for 45 minutes and then allow to ...
... scissors to cut along either side of the underside of the tail shell. Pull shell back and remove the meat in one piece. Slice into medallions. Peel avocados, halve and remove stone. Cut each half into wedges. Combine ...
... minutes. Reduce heat to 160°C and cook for a further 65-70 minutes. Temperature should reach 68°C on a meat thermometer. Remove from oven and discard foil. Cover with baking paper and weigh down with tins or bags of rice ...
... heat. Reduce heat to medium-low and simmer, covered, for 2-2.15 hours or until ham hocks are tender and the meat is falling away from the bones. Set aside for 5 minutes to cool slightly. Remove ham hocks from pan. Remove ...
... . Bring to the boil. Cover pan with a lid or foil, and place in the oven for 2 hours, or until meat is very tender. Remove pot from oven and place on heat-proof surface. Remove bay leaves and discard. Use a potato masher ...
... Ingredients: 2 medium zucchini sliced in half, lengthways, 0.8 cup passata, 2 tbs canola oil, 200 g sausage meat, 1 small white onion peeled and diced, 2 cloves garlic peeled and diced, 80 g cheddar cheese grated, 1 tbs ...
... of each other. Using a rolling pin lightly dusted with flour, roll sheets out to form a 30cm square. Shape meat into a 7x25cm log and place on the centre of pastry. Cut strips, 4cm apart, down the long sides of pastry ...
... olive oil. Method: Heat half of the oil in a large frying pan over medium-high heat. Add kebab meat to the pan. Break meat up with a wooden spoon and cook for 5 minutes or until golden and cooked through. Add cumin, pine ...
... puree and stock. Bring to the boil, cover and turn down to a gentle simmer. Cook for 2 hours or until the meat is very tender. Take the pan off the stove. Remove the shanks and set aside until cool enough to handle. Pull ...
... each side over a high heat. Transfer the pork to the saucepan containing the mole sauce, turning once to coat. Simmer the meat in the sauce for 1 hour, stirring occasionally. Remove the pork from the sauce and pull the ...
... bacon, herbs, seasoning, and spices into a food processor and whiz until the meat is chopped, but not mushy. If you do not have a processor, cut the meat by hand into 5mm dice, then mix in the other ingredients. To make ...
... , 0.5 tsp pepper. Method: Heat half the butter and the oil in a couscous steamer. Add the meat and onion. When the meat is browned on all sides, add the chickpeas and the spices and salt. Pour in the water, cover, and ...
... fat from the roasting pan. Arrange all the vegetables except the green parts of the pak choi around the meat and toss them gently in the pan juices. Return to the oven, uncovered, for 5 minutes. Mix together the ...
... the garlic and ginger, and stir-fry for a further 30 seconds. Reduce the heat to low and add the marinated meat. Stir-fry for 10-15 minutes. Add the potatoes, tomatoes and stock and bring to the boil. Reduce the heat to ...
... bowl to make a paste. Rub all over the pork, pressing it into the cuts in the skin. Season well. Place the meat in a roasting pan. Roast in a preheated oven, at 220°C, for 20 minutes. Reduce the oven temperature to 175°C ...
... from the tail and claws, reserving the main shell halves. Cut the lobster meat into large chunks. Add the lobster meat to the sauce and warm through. Carefully spoon into the tail cavities of the reserved lobster shell ...
... soften slightly. Add the wine, raise the heat, and simmer for a couple of minutes until the alcohol evaporates. Return the meat to the pan, pour in the stock, then bring to the boil. Cover with a lid and put in the oven ...
... g baby spinach leaves, 0.5 cup tomato passata, 0.25 cup black olives sliced, 4 beef sausages. Method: Squeeze meat from the sausage casings and roll in between your hands to form small meatballs. Heat a large non-stick ...
Lasagne made easy. This five-ingredient recipe offers a simple way to make lasagne a weeknight-friendly meal the family will love. Ingredients: 505 g Dolmio Extra Bolognese tomato pasta sauce, 490 g Dolmio Bechamel ...
... Bake for 20 minutes or until golden. Press surface to release juices and drain. Spread remaining pizza sauce over meat. Scatter over half the cheese, then top with pepperoni, capsicum, mushroom and olive, and finish with ...
... 1 hour stirring occasionally and then pre-heat the oven to 180°C. Roll out the thawed pastry. Remove the meat and veg from the heat and place into a suitable oven safe casserole dish. Cover the dish fully with the pastry ...
... trays in the oven. Pierce the packet of beef twice with a knife. Microwave on HIGH for 5 minutes or until meat is warmed through. Transfer to a bowl. Use 2 forks to shred beef into large chunks. Set aside. Spread 2 tbs ...
... low and simmer, partially covered, for 21/2 hours or until silverside is tender and a fork inserted into meat slides out easily. Remove from heat. Cool slightly in cooking liquid. Meanwhile, preheat oven to 200°C/180°C ...
... one portion and flatten it in the palm of your hand. Place a cube of feta in the middle and draw the meat up and over the cheese, moulding it into a burger shape and taking care to ensure the cheese is totally surrounded ...
... the peas, and season well with salt and black pepper. Meanwhile, preheat the oven to 200°C (Gas 6). Spoon the meat filling into the pie dish. On a floured work surface, roll out the pastry so that it is about 5cm larger ...
... the boil then reduce heat and simmer partly covered for 2 hours. Remove hock and chop meat. Discard excess fat and bones. Stir meat into soup and season well with pepper. Cook for a further 30 minutes. Serve with toasted ...
... pink salt ground. Method: Cook chicken as per package instructions. Remove the chicken meat from the bones. Discard the skin then shred the meat. Put oil, lemon juice, sugar, oregano and mustard in a large bowl. Season ...
... combined and toss into the salad. Heat a barbecue, grill pan or grill to medium-high heat. Grill until meat is cooked to your liking (10-15 minutes per side for medium-rare). Rest 10 minutes before thinly slicing and ...
... . Heat 1 tsp oil in large a non-stick wok or frying pan and cook sausage meat over medium heat for 8 minutes, tossing occasionally. Remove sausage meat to a plate. Add 1 tsp of oil over high heat, add egg and cook for ...
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