Related Searches: Pork And Beef Mince Recipes, Rolled Pork Shoulder
... out this recipe for a giant pork sausage roll flavoured with fragrant sage leaves that's sure to impress. Ingredients: 1 bunch sage leaves picked, 500 g Italian style fennel pork sausages, 500 g beef mince, 1 brown onion ...
... with a twist? Try these baked brie sausage rolls, perfect as a feasting centrepiece. Ingredients: 1 bunch sage leaves picked, 500 g Italian style fennel pork sausages, 500 g beef mince, 1 brown onion grated, 2 free ...
Give your homemade sausage rolls a lift with this tasty pork, apple and fennel sausage roll recipe. This is the perfect finger food to serve at parties. Ingredients: 500 g pork mince, 500 g sausage mince, 2 Granny Smith ...
Feel like homemade sausage rolls, only lighter? This tasty sausage roll recipe is bursting with hidden zucchini, carrot and parsley. Ingredients: 500 g lean pork mince, 2 carrots grated, 2 zucchini grated, 0.33 cup ...
Everybody loves a homemade sausage roll. Ingredients: 500 g pork mince, 1 onion finely diced, 1 carrot grated, 2 celery sticks finely diced, 3 rashers bacon finely diced, 2 cloves garlic minced, 0.75 cup panko ...
... olive oil spray, 1 tbs dijon mustard, 500 g extra lean pork mince, 2 tsp olive oil, 2 eggs, 0.75 cup fresh ... a bowl. Serve sausage rolls with salad. Categories: Sausage; Low sugar; French; Sausage rolls; Peanut free; High ...
... C. Line 2 baking trays with baking paper. Mix pork mince, vegetables, garlic and egg together and season with ... amounts into a long sausage shape and place onto one edge of each sheet of pastry. Roll up to enclose. Glaze ...
... for 4 minutes. Drain well. Heat the oil in a large pan and cook the onion for 5 minutes, add the beef and pork mince and cook for 5 minutes. Stir in the garlic and cook for 2 minutes. Pour over the wine, bubble for ...
... and pepper. Rub meat with orange mixture. Combine figs, orange juice and sherry and spread over meat. Roll up pork firmly. Tie with cooking string to secure. Rub skin with oil and sprinkle with sea salt flakes. Place ...
Sunday roast that's easy and delicious with perfect crackling. Ingredients: 2.5 g rolled pork shoulder, 6 large potatoes, 3 cup Woolworths frozen corn, 2 cup Woolworths frozen peas, 3 large leaks, 0.33 cup salt, 0.25 cup ...
... , 2 tsp olive oil, 1 tbs brown sugar, 4 long bread rolls, 4 pork sausages. Method: Heat oil in a frying pan over a medium heat. Cook sausages, turning occasionally, for 8 minutes or until cooked through. Transfer to ...
Ingredients: 4 fresh Italian-style pork, 3 tbs olive oil, 2 cloves garlic grated or finely chopped, 4 ... season with a little salt and black pepper. Stir the sausages around so that they are well coated. Cover with cling ...
... chilli flakes, 3 tsp ground cumin, 1 cup chicken stock, 0.33 cup brown sugar firmly packed, 2 kg rolled boneless pork shoulder, 1 tsp sea salt flakes. Method: Preheat oven to 180°C. Line a deep roasting pan with baking ...
... potatoes cut into chunky wedges, 1 tbs smoked paprika, balsamic glaze, 2 small lemons halved, 1 pkt beef & pork Italian style sausages, 2 tbs olive oil, 1 tbs dried thyme leaves, 2 sprig rosemary, green salad, 2 cloves ...
... flakes, 1 tbs extra virgin olive oil, 500 g pork & fennel sausages cases removed and discarded, 0.5 cup pizza sauce, ... , for 5 minutes or until browned. Set aside. Roll out each dough portion on a floured surface to a ...
... : 1 red capsicum, 1 red onion, 2 button mushrooms, 1 zucchini, 90 g tomato relish, bamboo skewers, 6 pork gluten-free sausages standard sausages can be used. Method: You will need 8 soaked bamboo skewers. Cut 6 ...
... , and topped with oozy mozzarella. Ingredients: 1 tbs extra virgin olive oil, 500 g Italian style pork & fennel sausages casings removed and discarded, roughly chopped, 500 g fresh gnocchi, 2 cloves garlic crushed, 1 tsp ...
... in a bowl. Add coleslaw, apple and spring onion and toss to combine. To serve, top roll bases with coleslaw, pork and roll lids. Categories: Apple; Slow cooker; Low sugar; North american; Entrees; Seafood free; Pressure ...
... in the last 10 minutes of cooking, or until cooked. Cut a slit in roll tops. Place cucumber, a piece of pork and onion in each roll, then drizzle with reserved sauce mixture. Top with sliced chilli, coriander and a piece ...
... Spread a quarter of the paste over a pork escalope and roll up to enclose the filling. Secure the roll with a wooden cocktail stick. Repeat with the remaining paste and pork. Put the rolls on a baking sheet and cook in a ...
... a bowl of this rich, gooey, gnocchi bake with succulent beef and pork ragu. Ingredients: 500 g pumpkin gnocchi, 700 g Woolworths COOK Italian style beef & pork tomato ragu, 0.75 cup Woolworths Italian cheese blend, 290 ...
Sticky, smoky and rich BBQ pork. Ingredients: 800 g pork tenderloin, 400 g noodle cooked as per packet instructions, 0.4 cup beef stock, 4 tbs hoisin sauce, 1 tbs oyster sauce, 4 tbs soy sauce, 4 tbs maple syrup, 2 tsp ...
... spices enhance the flavour of the smoky pork. Ingredients: 800 g pork tenderloin, 0.4 cup beef stock, 4 tbs hoisin sauce, 4 ... from the heat and allow to cool. Place the pork tenderloin in a bowl or a sealable bag and empty ...
A simple sticky and smoky BBQ pork recipe. Ingredients: 0.4 cup beef stock, 6 tbs soy sauce, 6 tbs honey, 800 g pork tenderloin. Method: Add all ingredients to a saucepan apart from the tenderloin and allow to simmer for ...
... rind. Drain and pat dry with a paper towel. Untie and unroll pork. Lay flat, meat side up. Spread stuffing mixture over pork and re-roll firmly. Tie with kitchen string to keep shape. Rub rind with oil and salt. Return ...
... . Press two-thirds of the zucchini stuffing along centre of pork. Roll pork to enclose stuffing. Secure with kitchen string at 2cm intervals. Meanwhile, roll remaining zucchini stuffing into 8 balls. Place on a plate ...
... of the thyme and 1/4 cup stock in a large bowl. Season. Place pork rind-side down on a board. Spread herb stuffing evenly over pork. Roll pork up and secure with kitchen string. Preheat oven to 240°C/220°C fan-forced ...
... , 1 onion diced, 1 pinch pepper, 4 tbs olive oil, 0.25 cup sultanas, 1 cup dried apple chopped, 2 kg rolled pork loin roast, 1 pinch sea salt ground to rub and season, 500 ml bottle apple cider. Method: Heat butter in a ...
... and plum sauce in a small saucepan. Mix well to combine. Brush liberally all over the pork loin. Place sesame seeds in a flat dish and roll pork in seeds until coated. Transfer to a rack in a roasting pan and add enough ...
... , meat side up onto a board. Place stuffing mixture in the centre of the pork. Re-roll and tie firmly with kitchen twine. Rub rind with oil and sprinkle generously with salt. Line baking dish with baking paper and place ...
... roasting pan with baking paper. Using a small knife, score rind, ensuring not to cut into meat. Re-tie pork with unwaxed kitchen string. Rub all over with oil, then salt. Bake for 30 minutes or until crackling is golden ...
... twine at 5cm intervals. Combine salt, five spice, and pepper in a bowl. Rub salt mixture over surface of pork. Place into a roasting pan. Drizzle with oil and roast for 1 hour. Reduce oven temperature to 160°C. Combine ...
... small bowl then rub over meat. Arrange onion and lemon over base of shallow roasting pan lined with baking paper. Place pork, rind side-up, in centre of pan on top of onion and lemon. Rub rind with remaining oil and salt ...
... and 1 tbs oil in a small bowl. Heat remaining oil in a large frying pan over medium-high heat. Cook pork, turning, for 10 minutes or until browned all over. Transfer to a roasting pan. Brush all over with spice mixture ...
... bag and shake to lightly coat. Heat 1 tbs of the oil in a deep frying pan over a medium-high heat. Add pork, in batches, and cook for 5 minutes or until browned on all sides. Transfer to a bowl. Add remaining oil to pan ...
... served over noodles and an aromatic broth for a tasty, no-fuss meal. Ingredients: 2 tbs vegetable oil, 500 g pork mince, 6 spring onions thinly sliced diagonally, 0.25 cup Amoy light soy sauce, 360 g Mama jumbo noodles ...
... syrup in a small bowl. Reduce oven to 180°C/160°C fan-forced. Place peach, cut-side up, around pork and spoon over mustard mixture. Bake for a further 1 hour 30 minutes, basting peaches every 30 minutes with pan juices ...
... for 30 minutes or until skin is crisp. Reduce heat to 160°C and cook fora further 20 minutes or until pork is cooked through. Rest for 15 minutes. Meanwhile, combine mustard, honey, vinegar and oil in a small bowl. Just ...
... turn to coat. Close lid and cook on high for 4 hours or low for 8 hours or until pork is very tender. Transfer pork to a heatproof dish. Using 2 forks, shred meat. Cover to keep warm. Strain cooking juices into a large ...
... , rind-side down, on a baking tray. Bake for 50 minutes. Increase oven temperature to 220°C/200°C fan-forced. Turn pork rind-side up. Brush vinegar over rind and bake for a further 45 minutes or until skin is crisp and ...
... a little oil, 1 tsp of dukkah and half of the honey in a roasting tin and roast for 20 minutes. Brush the pork slices with oil and rub all over with dukkah. Place in the roasting tin with the carrots and cook for 7-8 ...
... in a baking dish, turning to coat. Set aside for 10 minutes to marinate, or longer if time permits. Place pork on tray and place a wire rack over the top. Place reserved rind on rack, then sprinkle over salt and drizzle ...
... garlic peeled and minced, 2 tsp thyme, 1 tsp salt, 2 fennel bulbs, 1 cauliflower cut into florets, 680 g pork tenderloin patted dry, 3 tbs honey, 3 tbs whole grain mustard, 1 lemon zested and juiced. Method: Preheat the ...
... a large bowl. Add pears and toss to coat. Reduce oven to 180°C/160°C fan-forced. Place pears around pork and spoon over a little of the syrup mixture. Bake for a further 1 hour 30 minutes, basting pears every 30 minutes ...
... chopped, 2 tbs olive oil, 2 cloves garlic crushed, 800 g pork chops about 4 x 200 g each, 1 kg floury potatoes peeled ... frying pan over a medium-high heat and cook the pork chops for 4-5 minutes on each side, depending on ...
... skin with the oil and the remaining salt. Heat water in a kettle and half-fill the roasting tray with it. Roast the pork at the top of the oven for 30 minutes, then reduce the temperature to 200°C (Gas 6) and roast for a ...
... cup double cream. Method: Preheat the oven to 200°C (Gas 6). Rub the brown sugar over the pork, then slice the pork horizontally into medallions. Heat the oil and butter in a frying pan over a medium-high heat. Brown the ...
... of cheese mixture into 8 sausage shapes and place onto end of each schnitzel. Roll up to enclose filling. ... Transfer sage to a plate lined with paper towel. Add pork rolls to frying pan. Cook for 8 minutes or until browned ...
Perfect for a weekend gathering or a light weeknight dinner, these homemade crispy pork larb rolls served with a side of vermicelli noodles and broccolini will hit the spot. Ingredients: 250 g vermicelli noodles, 500 g ...
... sugar, 340 g crusty baguette, 750 g pork belly. Method: Remove pork from packaging, wipe skin with paper towel ... dry skin. Preheat oven to 250°C. Rub meat side of pork with 1 tsp salt and white pepper. Bake for 50-60 ...
... g chicken pâté, 2 tsp extra virgin olive oil, 0.5 cup Kewpie mayonnaise, 2 tsp caster sugar, 500 g slow-cooked pork belly, 8 bread rolls split. Method: Preheat oven to 240°C. Line a baking tray with baking paper. Remove ...
... instructions. Pull meat from ribs and toss through cooking juices. Top bun bases with burger sauce, coleslaw and pork, then top with bun lids and serve. Categories: High fibre; High protein; Low sugar; Australian; Pulled ...
... and butter pickles. Method: Preheat oven to 240°C/220°C fan-forced. Line a baking tray with baking paper. Remove pork from packaging and pat rind dry with a paper towel. Rub oil into rind and sprinkle with salt. Place ...
... over marinade. Turn to coat and set aside for 20 minutes. Heat a chargrill pan or BBQ on medium. Remove pork chops from marinade allowing excess to drain off. Cook for 4 mins each side or until well browned and sticky ...
... for deep-frying, 2 tbs peanut oil, 3 cloves garlic finely chopped, 1 tbs fresh root ginger chopped, 300 g minced pork, 4 tbs Chinese rice wine, 1 tbs caster sugar, 1 tbs oyster sauce, 2 tbs light soy sauce, 1 tsp sesame ...
... top each roll with a kebab. Serve with chips and any remaining coleslaw. Categories: High fibre; High protein; Low sugar; Tree nut free; Mexican; Sandwich; Mince; Beef; Quick and easy lunch; Summer; Pork; Low ingredient ...
... beef stock cube crumbled, 1.8 kg boneless pork ... pork. Stir shredded pork through cooking juices. Transfer pork, without cooking juices, to a serving dish. Top roll bases with pork and slaw, then sandwich with rolls ...
... kitchen scissors, snip noodles into shorter lengths. Add noodles and coriander to the pork mixture. Mix well. To make each spring roll, place a spring-roll wrapper in a diamond shape on a clean work surface. Using tongs ...
... salt and white pepper. Toss to combine. Spread rolls with mayonnaise, then add coriander leaves. Top with pork and pineapple salsa. Serve. Categories: High fibre; Pulled pork burger; Low sugar; Roast; Seafood free; Low ...
... sauce, 2 tbs honey, 2 tbs sweet chilli sauce, 0.5 cup ranch dressing, 1.5 kg pork ribs, 2 tbs lemon juice, 1 bread rolls. Method: Place ribs into a large saucepan and cover with cold water. Bring to the boil over high ...
... let it cook for a minute, stirring. Tip in the beef stock and mix it thoroughly until it is thickened. Add the pork back into the pan along with the mushrooms and pork juices and let it warm through for 2 minutes. Serve ...
... , 0.25 cup maple syrup, 1 beef stock cube crumbled, 3 small Jazz apples halved, 3 small brown onions halved, 2 tspcornflour. Method: Preheat oven to 240°C/220°C fan-forced. Place pork in a large roasting pan and pat ...
A crispy and meaty coating to a succulent and flavoursome tenderloin. Ingredients: 800 g pork tenderloin, 0.8 cup beef stock, 4 tbs hoisin sauce, 1 tbs oyster sauce, 4 tbs soy sauce, 4 tbs maple syrup, 2 tsp five spice ...
... , 3 tsp soy sauce, 50 g ham diced, 250 g microwave white rice, 2 tsp white sesame seeds toasted, 200 g beef rump steak cut into thin strips, 2 tsp vegetable oil. Method: Heat a frying pan over high heat. Add 1 tsp oil ...
... drizzled in gravy and served with tabbouleh, what's not to love?; Ingredients: 1 kg boneless rolled roast pork with pumpkin and pumpkin seed stuffing, 500 g Prep Set Go pumpkin chunks, 1 tbs extra virgin olive oil, 165 ...
... pin to roll out until about 8cm in diameter. Mix cornflour and 1 tbs water in a small bowl to form a smooth paste. Place 1 heaped teaspoon of pork filling in the centre of a wrapper. Brush edges of wrapper lightly ...
... salt and black pepper. Rub the mixture in a line down the middle of the pork, then roll the pork up tightly and secure with string. Sit the roll in a large roasting tin, cut side down. Rub all over with olive oil, then ...
... minutes. Sprinkle the thyme, rosemary, and fennel seeds over the meat and then rub in with the garlic. Roll up the pork gently and tie crossways with pieces of butcher's string at 1cm intervals through the length of the ...
... pestle and pound until a smooth paste forms. Stir in orange juice and oil. Spread paste all over pork, re-roll firmly and tie with kitchen twine every 4cm. Refrigerate overnight with rind. Preheat oven to 240°C. Place ...
... hoisin sauce, honey, wine, soy sauce, sesame oil, five spice, colouring, ginger and garlic in a bowl. Pour over pork and roll to coat well. Cover and chill for 2 hours, if time permits. Preheat oven to 200°C. Roast ...
... pepper, and stir to combine. Preheat oven to 220°C. Lay pork, skin-side down, on a chopping board. Spoon filling down the centre of the pork, then roll firmly and tie securely with kitchen twine. Rub skin with remaining ...
... Drain rice and spread out onto a clean tea towel. Roll each mince ball in rice, coating well. Line a large bamboo steamer with a sheet of baking paper. Place pork balls into steamer and cover with lid. Place steamer over ...
... cream with spring onions. Heat tortillas according to packet instructions. Fill tortillas with pork mixture and top with sour cream. Roll up and serve immediately. Categories: High fibre; Low sugar; Taco; Seafood free ...
... horizontally, without cutting through to other side. Open out pork to form one large piece. Spread quinoa mixture over pork, pressing to compact. Roll from long side to enclose stuffing and secure with unwaxed kitchen ...
... dried apricots, thyme, walnuts and egg. Slice the pork fillet open lengthways, without cutting all the way ... lined baking tray and spoon the stuffing along the middle. Roll up and tie with 4 pieces of string along the ...
... on a parchment lined baking tray and spoon the stuffing along the middle. Roll up and tie with 4 pieces of string along the length of the fillet. Brush the pork with the remaining oil and brown on all sides in a hot pan ...
... rind-side down on board. Press stuffing along the centre. Re-roll firmly and tie with kitchen string at 5cm intervals. Place pork seam-side down on rack in pan. Dry skin with paper towel. Rub with oil and salt. Roast ...
... meat over, skin-side down, and season with salt and pepper. Rub the herb mixture all over the flesh. Roll the pork up and tie it tightly with string. Rub the skin all over with the remaining oil, then a generous amount ...
... virgin olive oil spray, 0.25 cup parmesan grated, 500 g pork mince, 1 egg lightly whisked, 1 cup fresh breadcrumbs, 2 ... bowl. Season. Mix well with your hands, then roll into meatballs. Place onto tray and spray well with ...
... , 1 tbs smokey paprika, 2 cup chicken stock, 1.2 kg pork fillet cut into cubes, 0.25 cup olive oil, 0.5 cup ... milk and melted butter. Stir to form a soft dough. Roll tablespoon of dough into small balls. (Makes approx. 34 ...
... potato, 5 ml extra virgin olive oil spray, 0.33 cup rolled oats, 2 tbs grated parmesan, 2 tsp Dijon mustard, 4 ... barbecue sauce, 2 reduced-fat Greek-style yoghurt, 200 g pork loin steaks. Method: Preheat oven to 230°C/210°C ...
... in the sauce for 1 hour, stirring occasionally. Remove the pork from the sauce and pull the meat apart with a fork ... meat and half the cheese between the 4 tortillas. Roll up the tortillas tightly. Spoon half the mole sauce ...
... on the cob and crisp salad. This flavour-packed meal is so easy to make. Ingredients: 1.3 kg Woolworths COOK pork ribs in a smokey bbq sauce, 4 corn cobs husks and silks discarded, 1 lime zested, halved, 5 ml olive oil ...
... flakes, 0.5 cup caster sugar, 2 tbs lime juice, 1 tbs vegetable oil, 1 kg pork belly roast. Method: The day before serving, remove pork from packaging and pat dry with paper towel. Place on a tray. Using a sharp knife ...
... , drain the cooking juices from the pan into a jug and keep warm. Remove the string from the pork and slice. Serve with apples, onion, reserved pan juices and crispy sage leaves. Categories: High fibre; Apple; Easter ...
... 2 tbs lime juice, 1 bunch coriander washed, 2 cups steamed jasmine rice to serve. Method: Preheat oven to 220°C. Place pork belly in a roasting pan, rub skin with 2 tsp of the oil and sprinkle with salt. Roast for 1 hour ...
... beer to base of pan and cover tightly with foil. Cook in oven for 3-3.5 hours or until pork is very tender. Meanwhile, combine ingredients for sauce in a small saucepan over medium heat. Stir until sugar has dissolved ...
... dry with paper towel. Rub the rind well with oil and sea salt massaging well into the scored areas. Place the Pork Leg roast on the wire rack into a deep roasting pan and place the leg roast into the preheated oven 240°C ...
... 3 tsp sesame seeds toasted, 1 tbs olive oil, 2 garlic cloves sliced, 1 cup caster sugar, 1 kg pork belly, 2 cups medium grain white rice to serve. Method: Place rhubarb, stock, vinegar, sugar, ginger, garlic, five spice ...
... roasting dish. Pat skin dry with a paper towel and then rub with olive oil and 2 tsp salt (see tip). Bake pork for 20 minutes or until skin has started to crackle. Reduce heat to 150°C and bake for a further 1 hour. Turn ...
... , 2 tbs brown sugar, 2 tsp sweet soy sauce, 250 g microwave white rice. Method: Preheat oven to 190°C. Place pork and star anise into the roasting bag. Add the Cook in Bag Recipe Base mix and close the bag, using the tie ...
... . Cut meat into 4 large pieces. Heat oil in a pressure cooker or frying pan over medium-high heat. Brown pork in batches on all sides, transfer to a plate. Add onion to pan and cook for 5 minutes. Add garlic, chillies ...
... pepper and 1 tablespoon oil in a small food processor and process until a smooth paste forms. Set aside. Tie pork with kitchen twine every 4cm to retain shape. Heat remaining oil in a large frying pan over a medium-high ...
... lengthways, green beans steamed, halved lengthways. Method: Place pork, skin-side up, on a baking tray. Refrigerate ... Reduce oven to 180°C/160°C fan-forced. Bake pork for 1 hour 20 minutes, adding apple and thyme leaves in ...
... for 1 hour 30 minutes or until cooked through, adding potatoes to pan for the last hour of pork cooking time. To test if pork is cooked, insert a skewer into the centre of meat. If juices run clear then meat is cooked ...
... from packaging. Pat dry with paper towel. Score rind with a sharp knife, careful not to cut elastic. Place pork into baking dish. Rub with olive oil. Rub in combined salt and spices. Bake for 20 minutes to crispen the ...
... °C/220°C fan-forced. Using paper towels, pat dry any excess moisture from rind. Drizzle with oil, then place pork, rind-side up, in a roasting pan. Bake for 45 minutes. Reduce temperature to 220°C/200°C fan-forced, then ...
... light sour cream, 0.25 cup hoisin sauce, 2 tbs lime juice, 760 g brushed potatoes scrubbed, 1.2 kg pork rashers halved crossways, 1 tbs olive oil, 2 garlic cloves crushed, 2 tbs brown sugar, 1 tsp caster sugar. Method ...
... water. Drain. Transfer to a large bowl. Heat oil in a large frying pan over medium-high heat. Cook pork, basting with any leftover marinade, for 4 minutes on each side or until cooked through and caramelised (see tip ...
... carrots trimmed, scrubbed, 2 red onions peeled, cut into wedges, 3 beurre bosc pears halved lengthways, 2 kg boneless pork shoulder skin on, 0.33 cup extra virgin olive oil, 1 cup chicken stock, 1 cup dry pear cider, 2 ...
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