Related Searches: Veal Cutlet, Creamy Chicken And Bacon Pasta
... 4 tbs olive oil, 2 tbs thyme leaves, 1 pinch sea salt ground. Method: Preheat oven to 160°C. Pat dry chicken cutlets with paper towel and lay into a roasting pan. Combine garlic, thyme, oil and lemon rind in a small bowl ...
... cardamom, 2 tsp ground cumin, 1 tsp ground turmeric, 1 tsp dried chilli flakes, 6 skin-on chicken thigh cutlets, 2 bunches Dutch carrots trimmed, scrubbed, 2 red onions halved, cut into wedges, 1 kg potatoes coarsely ...
... over medium to high heat. Once the oil is heated I turn it down to med-low heat this ensures that the chicken cooks properly and the crumbling doesn't crisp up and burn quickly. If you find it's cooking very slow and not ...
... and season with pepper to taste. Place oil in a large non-stick frying pan over medium-high heat. Add chicken halves and cook for 1-2 minutes each side or until browned. Transfer to prepared tray. Place flatbread strips ...
... 60 g butter, 0.75 cup milk, 1 bunch asparagus trimmed, 1 kg sweet potato peeled, cut into pieces, 1 kg whole chicken, 5 ml virgin olive oil spray, 1 lemon halved lengthways, 1 tbs lemon thyme, 3 sprigs thyme, 240 g truss ...
... halved, deseeded, sliced diagonally, 2 mangoes, 2 tbs mint, 1 small red onion halved, thinly sliced, 1 free range chicken butterflied, 120 g baby leaves with beetroot, 1 pinch pepper, 2 tbs olive oil, 2 tbs lime juice, 1 ...
... : Place tomato paste, paprika, honey and ? cup water in a large bowl. Season, then mix to combine. Add chicken and turn to evenly coat in marinade. Set aside to marinate for 15 minutes. Preheat a barbecue grill or large ...
... oil and mix to a paste. Using kitchen scissors, cut along both sides of the backbone of the chicken and discard. Turn chicken over and, using the heel of your hand, press heavily to flatten. Make a few slashes into the ...
... sachet from the tortilla packet and microwave on high for 25 seconds or until warmed. Fill tortillas with chicken and corn to serve. Categories: Dairy free; Egg free; High fibre; High protein; Low sugar; Low saturated ...
... then place in a roasting pan. Tie legs together with unwaxed kitchen string and tuck wings under chicken. Drizzle chicken with oil and bake according to packet instructions. During the last 10 minutes of cooking, arrange ...
... and lemon juice together to make a sauce.Add salt and pepper to taste. Top the entire dish (chicken and vegetables) with a drizzle of the sour cream sauce, some more coriander leaves and the dried cranberries. Carve ...
... , seeded, sliced diagonally, 2 cm piece ginger sliced, 4 long green shallots green tops cut into 3cm lengths, 600 g chicken breast fillets, 1.5 tbs kecap manis, 1 tbs rice wine vinegar, 0.33 cup soy sauce, 0.33 cup ...
... with olive oil ready for cooking. Heat up the bbq with a grill side until it's quite hot. Cook the chicken, skin-side down, for 10 minutes, then turn it over and cook for a further 10 minutes or until cooked through ...
... a high heat and bring to the boil. Reduce heat to medium-low and simmer for 1 hour or until chicken is cooked through. Cool. Transfer chicken to a chopping board. Strain stock into a large bowl. Remove skin and meat from ...
... oil, 1 garlic clove crushed, 0.33 cup pine nuts toasted, 1.2 kg fresh whole chicken. Method: Preheat oven to 200°C. Rinse chicken, inside and out, under cold water and pat dry with paper towel. Combine rice, herbs, half ...
... Try our speedy recipe for these hot little morsels, served with charred corn and a crunchy slaw. Ingredients: 1.2 kg chicken wings, 0.25 cup brown sugar, 0.75 cup sriracha sauce, 1 tbs celery salt, 0.25 cup extra virgin ...
... fish sauce, 2 tbs fresh coriander sprigs, 300 g small Gold sweet potatoes cut into thick wedges, 1 kg whole chicken, 2 limes halved, 500 g small potatoes, 400 ml coconut milk, 1 tbs olive oil, 2 tsp brown sugar. Method ...
... , honey, thyme and seasoning in a large bowl. Transfer 11/2 cups of mixture to a small bowl. Cover and set aside. Place chicken on a chopping board. Using kitchen shears or a sharp knife, remove back bone and flatten ...
... by spooning 1 tsp. of MasterFoods⢠Barbeque Sauce to the wrap if you'd like more sauce, place some chicken on one side, sprinkle sesame seeds, add cucumber strips and a few spring onions, crispy garlic and shallots. Tuck ...
... cooked through. Add sauce and reduce heat to medium-low. Cook for 2 minutes, turning, or until chicken is cooked through and sauce is hot. Meanwhile, prepare salad according to packet instructions. Divide rice and salad ...
... , 1 pinch black grounded pepper, 0.5 tsp rosemary, 40 g parmesan. Method: Cut chicken fillet into cubes. Prepare chicken stock by dissolving 1 Vegeta Chicken Stock Cube in 500ml of hot water. Heat butter & olive oil in a ...
... , 1 tbs soy sauce, 0.25 cup brown sugar, 1 tsp sesame oil, 1 tbs rice wine vinegar, 4 skinless chicken thigh fillets, 0.66 cup cornflour, vegetable oil, spring onions, sesame seeds, 4 cloves garlic crushed. Method: Place ...
... cheese grated, 1 cup canola oil, 500 g drumsticks. Method: Combine spices in a small bowl. Rub well into chicken pieces and place in a shallow dish. Pour over buttermilk, turning to coat and marinate in the fridge for 1 ...
... bowl. Add beans and 2 tbs water to pan and cook, stirring for 2 minutes or until bright green. Return chicken to pan and toss for 1 minute or until heated and combined. Add half of the coriander. Season. Spoon rice into ...
... oregano, cumin, half the rosemary, and lemon zest in a bowl. Add chicken and toss to combine. Place chicken on prepared tray. Bake chicken, turning occasionally, for 25 minutes or until cooked and golden brown. Meanwhile ...
... underneath evenly. Place the onions rings in the base of the slow cooker, pour in the stock and wine and place the chicken on top, breast side up. Place the lid on and cook on high for 45 minutes. Reduce the heat to low ...
... bread crumbs, 1 tsp lemon 1 tsp zested. Method: Pre-heat the grill on the highest setting. Place the chicken breasts on a baking sheet and rub with a little garlic butter. Grill for 15 minutes, turning halfway through ...
... juice of 1/2, 1/2 sliced into discs, 2 tsp thyme dried, 2 tbs maple syrup. Method: Pre-heat the grill on the highest setting. Grill the chicken breasts skin side down for 5 minutes in a foil lined roasting tin. Turn the ...
... lemon cut into wedges, 30 g fresh cilantro chopped. Method: Preheat the air fryer to 230°C.. Marinate the chicken breasts using half of the peri peri seasoning and olive oil. Place the onions, sweet potatoes, corn on the ...
... the vegetables are soft. Add the taco seasoning and stir for about 2 minutes. Tip in the chicken, crushed tomatoes and chicken stock and bring the soup to boil. Cook for 5 minutes or until the soup is heated through ...
... shreds, 5 cloves garlic minced, 2 lemons 1 juiced, 1 sliced, 1 tbs rosemary chopped, 2 tsp salt, 1 kg chicken thighs bone-in, 850 g garbanzo beans drained, 180 g olives halved or whole, 200 g sourdough bread cubed, 75 g ...
... and rinsed. Method: In pot over medium-high heat, heat the 2 tbs of olive oil and brown the chicken pieces. Set the chicken aside. In the same pan, add the rest of the olive oil. Add onion and cook until translucent. Tip ...
... into wedges, 1 lime cut into wedges. Method: Preheat oven to 200°C/ 180°C fan-forced. Remove chicken from packaging. Place chicken on a baking tray and roast for 20-25 minutes per 500g or until cooked through and golden ...
... oven to 200°C/ 180°C fan-forced. Grease a 2.5L (10-cup) rectangular baking dish. Remove chicken from packaging.Place chicken on a baking tray and roast for 20-25 minutes per 500g or until cooked through and golden-brown ...
... Macro no-added-salt cannellini beans drained, rinsed, 20 g parmesan finely grated. Method: Remove stuffing from chicken and discard. Place chicken, thyme and stock in a large saucepan, or enough water to cover the entire ...
... water for 5 minutes. Drain. Heat 1 tbs oil in a large non-stick frying pan over medium-high heat. Cook chicken, in batches, for 2 minutes or until browned and cooked through. Transfer to a plate. Add dumplings to pan and ...
... , 2 spring onions thinly sliced. Method: Place buttermilk in a large bowl. Place breadcrumbs on a large plate. Dip chicken in buttermilk, then press in crumbs to evenly coat. Place on a plate. Line the basket of a 5L air ...
... to the boil over a medium-high heat, then reduce the heat and simmer gently for 1 hour or until the chicken is falling away from the bones. Add the remaining vegetables to the pan and simmer for a further 6-8 minutes ...
... 0.25 bunch coriander leaves picked. Method: Heat oil in a large, deep frying pan over medium-high heat. Cook chicken, in batches, for 2 minutes each side or until browned. Transfer to a plate. Reduce heat to medium. Add ...
... garlic crushed, 6 tbs low-fat crème fraîche, 8 baby leeks, 2 chicory heads halved lengthways, 0.6 cup chicken stock, 1 pinch pepper. Method: Cook the potatoes in a saucepan of boiling water for 12-15 minutes until tender ...
... , 1 tsp mustard powder, 1 tsp cayenne pepper, 1 tsp garlic powder, 1 tsp sea salt, 8 skin-on bone-in chicken thighs, 200 g Boston baked beans, 1 cup Spinach, 2 Sweetcorn cobs. Method: In a medium bowl, whisk together the ...
... fresh cucumber is a flavour burst you won't want to miss. Ingredients: 500 g Kent pumpkin, 500 g chicken thigh fillets fat trimmed, 1 tbs mild curry powder, 2 corn cobs husks and silks removed, 4 Woolworths wholegrain ...
... tomato to frying pan. Cook for 3-4 minutes or until soft. Add thyme, bay leaf, wine and stock. Add chicken and bring to the boil. Cover and cook, stirring occasionally, for 15 minutes. Remove lid and cook for a further ...
... Gather all ingredients together....Select a large non stick pot with a lid. Heat oil in pot on high heat.Add chicken in two batches, browning on all sides for about 3-4 minutes each batch. Remove to a plate and set aside ...
... g butter at room temperature, 3 corn cobs peeled and cut into pieces, 2 tbs continental parsley chopped, 2 whole chicken, 750 g potatoes peeled and cut into pieces, 1 lemon rind finely grated, 2 tbs thyme chopped, 2 tbs ...
... . Stir with a knife to form a soft dough. Slice remaining spring onions and add to stock with corn and chicken meat. Roll dough into walnut-sized balls and drop into simmering soup. Cover and cook for 12 minutes or until ...
... g butter, 2 tbs honey, 3 tsp fenugreek seeds, 200 ml cream, dash of salt and pepper. Method: Cut chicken into cubes and marinade with yoghurt, chilli paste, garam masala, chick pea flour and crushed garlic. Leave an hour ...
... sliced. Method: Heat up a large non-stick pan to a medium heat and then add the peanut oil. Fry the chicken for 10 minutes while turning. Add the mixed capsicum, onion and garlic to the pan and continue to fry for a ...
... cut into 6 wedges. Method: Preheat oven to 200°C/180°C fan-forced. Grease a large baking tray. Arrange chicken, potato, onion and garlic on prepared tray. Drizzle with 1 tbs oil. Bake for 45 minutes or until golden-brown ...
... , 2 tbs fresh parsley, 400 g pumpkin cut into chunks, 2 zucchini cut into chunks, 1.8 kg free-range whole chicken, 400 g can butter beans drained, 1 lemon cut into wedges, 0.25 cup olive oil, 2 tbs sage chopped. Method ...
... of the basil. Brush the mixture over the chicken breasts. Place the chicken on a foil-lined grill rack and cook under ... oil and basil and toss again. Cut the hot chicken into thin slices and toss into the salad. Serve ...
... and par cook. Add tomato puree, pineapple syrup, soy sauce, fish sauce (optional) and tinned tomatoSimmer until chicken is tender. Add vegetables and pineapple chunks and cook for a further 5 minutes Add Peas and cook ...
... cut into 3cm dice. Method: Preheat oven to 180°C. Heat some oil in a large frying pan and cook the chicken in two batches over medium heat, transferring to a 1.5L baking dish. Lower the heat and add the sliced leek and ...
... cup olive oil, 2 eggs, 2 cup panko breadcrumbs, 1 garlic clove chopped, 8 plain chicken breast schnitzels. Method: Place chicken between 2 sheets of plastic wrap. Using a meat mallet, pound until 5mm thick. Place flour ...
... 2 eggs, 1.33 cup panko breadcrumbs. Method: Preheat oven to 180°C. Line 2 baking trays with baking paper. Place chicken between sheets of plastic wrap, and flatten with a meat mallet. Top each with a slice of ham and 1/4 ...
... 2 tbs of oil. Season with salt and pepper. Heat remaining oil in a frying pan over medium-high heat. Cook chicken, in batches, for 5 minutes or until golden and cooked through. Transfer to a bowl. Add cream cheese, cream ...
... peeled, sliced, 2 cloves garlic crushed, 2 star anise, 1 tbs soy sauce, 1 tbs fish sauce, 2 chicken breast fillets, 1 L chicken stock, 150 g pad thai rice noodles, 100 g bean shoots, 0.5 cup coriander leaves, 0.5 cup ...
... in a small bowl. Heat half the oil in a wok or large, deep frying pan over high heat. Stir-fry chicken for 3 minutes or until browned and cooked through. Transfer to a bowl. Heat remaining oil in same wok or frying pan ...
... oil. Method: Preheat oven to 190°C. Line a baking tray with baking paper. Cut a pocket into the side of each chicken fillet. Heat 2 tsp oil in a frying pan over medium heat. Add spinach and cook for 1 minute until wilted ...
... pot of soup at the 20 minute mark. Let them cook for a further 20 minutes to enable both veggies and chicken is cooked through. Once the veggies and meatballs are cooked turn the heat off to then add the frozen spinach ...
... and 1 tsp sesame oil. Heat half the vegetable oil in a large non-stick frying pan over medium heat. Add chicken and cook for 5 minutes on each side or until golden and cooked through. Transfer to a board and slice. Cook ...
... virgin olive oil, 1 tsp dried mixed herbs, 2 lemons, 1 cup pitted Kalamata olives, 1 garlic bulb, 2 kg chicken drumsticks, 390 g sweet berry truss tomatoes. Method: Preheat oven to 200°C. Cut through meat, 2cm from end ...
... eggs, 0.5 cup Macro Organic quinoa flakes, 0.5 cup Macro Organic shredded coconut, 500 g Macro Organic chicken breast fillets cut into 3cm-thick strips, 5 ml olive oil cooking spray, 2 tbs continental parsley leaves, 4 ...
... four ingredients. Ingredients: 500 g Birds Eye golden crunch straight cut chips, 500 g Woolworths COOK lemon & pepper chicken breast steaks, 120 g mixed leafy mix, 0.33 cup tomato sauce. Method: Preheat oven to 240°C/220 ...
... iceberg lettuce finely shredded. Method: Heat oil in a large frying pan over high heat. Cook capsicum and chicken for 3 minutes, stirring, or until browned and cooked through. Add beans and seasoning (from kit) and cook ...
... 0.75 cup Macro Organic brown rice, 0.25 cup sesame seeds, 0.5 tsp garlic powder, 500 g Macro free range chicken breast fillets, 1.5 tbs Macro Organic Spanish extra virgin olive oil, 2 limes, 1 tsp sesame oil, 0.25 Macro ...
... mince, 200 g sliced white cup mushrooms, 1 carrot halved lengthways, thinly sliced diagonally, 1 L salt-reduced chicken stock, 1 tbs salt-reduced soy sauce, 1 tbs caster sugar, 1 long red chilli thinly sliced, 1 bunch ...
... in mango and sweet chilli for a superb family lunch or dinner. Ingredients: 1 kg Woolworths COOK boneless butterflied chicken in mango & sweet chilli marinade, 5 ml olive oil cooking spray, 1 cup couscous, 0.33 cup extra ...
... . Reserve ½ cup satay sauce. Add noodles to pan and toss to coat. Divide noodles among bowls. Top with chicken and spoon over a little of the reserved sauce. Scatter over peanuts and coriander. Serve with lime wedges and ...
... tbs oil, 60 ml lemon juice, 2 tbs honey, 2 tsp garlic, crushed/minced, 0.25 cup soy sauce, 0.75 cup chicken stock, 1 tbs cornflour, 50 ml water, 1 tsp white sesame seeds, 1 pkt precooked white or brown rice, 2 tbs brown ...
... 0.5 bunch coriander leaves chopped, 2 cm piece ginger grated, 1 onion chopped, 4 cardamom pods crushed, 2 tbs ghee, 2 cup chicken stock, 0.5 cup Greek-style yoghurt, 1 tsp cumin seeds, 1.5 cup basmati rice rinsed, 750 g ...
... to create three other meals. A little prepping ahead takes the hassle out of midweek dinners. Ingredients: 1.2 kg chicken breasts fillets, 0.5 cup honey, 0.25 cup salt-reduced soy sauce, 0.25 cup Australian mustard, 0.25 ...
... until sauce has thickened and corn is tender. Meanwhile, heat oil in a large frying pan over medium heat. Cook chicken for 3 minutes on each side or until golden and heated through. Add lemon, cut-side down, for the last ...
... and sliced, 4 capsicums red, yellow and green, sliced, 3 clove garlic peeled and minced, 350 g oregano, 8 chicken thighs bone in, skin on, 2 tbs plain flour, 0.4 cup white wine, 3 tbs parsley fresh, chopped. Method ...
... traybake looks after itself in the oven and the result is a simple but satisfying dinner. Ingredients: 3.2 cups chicken stock hot, made with 1 stock cube, 5 tbs curry paste hot, 1 large red onion peeled and finely sliced ...
... picked, 1 tbs extra virgin olive oil. Method: Heat oil in a large frying pan over medium heat. Add chicken and cook for 5 minutes each side or until golden and cooked through. Transfer to a plate. Loosely cover with ...
... and pound with a rolling pin until flattened evenly. Mix the Cajun seasoning with the oil and brush over the flattened chicken. Leave to marinate for at least 15 minutes. To make the salsa, add the corn to a large pan of ...
... °C/160°C fan-forced. Melt a tablespoon of butter in a large pan on medium heat and cook the leeks and chicken for 7 minutes. Add the garlic and tarragon and cook for 2 minutes. Crumble in the stock cube, add the wine and ...
... thyme about 3 sprigs, leaves picked, 3 cloves garlic, 1 medium lemon juice and zest, 0.6 cup chicken stock, 600 g chicken breasts skinless. Method: Pre-heat the oven to 180°C/160°C fan-forced. Tip the leeks and potatoes ...
... and packed full of fresh vegetables. Ingredients: 100 g breadcrumbs, 0.2 cup olive oil keep 1 tbs for the chicken, 1 small red onion peeled and diced, 0.5 medium red capsicum diced, 50 g Kosher black olives pitted and ...
... for about 5 minutes. Stir in the taco seasoning until fully incorporated. Tip in the stock, diced tomatoes and chicken. Mix and let it simmer for 20 minutes. Lay a tortilla on board. Spread the grated cheese and cover ...
... , 2 tbs honey, 2 tbs soy sauce, 1 tbs sweet chilli sauce, 0.25 tsp ground turmeric, 6 Woolworths chicken thigh fillets, 0.25 bunch spring onions thinly sliced, 2 tbs sesame seeds toasted. Method: Zest and juice 1 lemon ...
... before adding in the garlic for 30 seconds. Tip in the diced tomatoes, saute for 2 minutes. Pour in the chicken broth, once the broth starts to boil reduce the heat and simmer for 15 minutes. Whisk in the heavy cream ...
... 0.25 cup sour cream, 1 avocado chopped, coriander chopped, 1 large onion thinly sliced, 0.25 tsp chilli powder, crispy chicken soft taco kit, 4 corn cobs, 0.5 cup crumbled feta, 0.25 cup mayonnaise, 3 cup iceberg lettuce ...
... . Cover with lid and cook on high for 3 hours or low for 6 hours or until chicken is very tender. Using 2 forks, shred chicken. Cool. Divine among airtight containers. Store in the fridge for up to 3 days or label, date ...
... the water. Mix in one cup of yoghurt with the coriander, garlic and season. Refrigerate until needed. Place the chicken in a single layer on the rack of the air fryer and sprinkle over the sliced onion. Brush with melted ...
... to prepared tray. Top with tomato and mozzarella and bake for 8-10 minutes or until chicken is cooked through and golden. Reserve half of the chicken for next day's lunch. Return pan to heat. Heat 1 tbs of remaining oil ...
... easy to make. Serve with a simple salad and dinner is done. Great for these hot summer nights; Ingredients: 10 chicken tenders, 0.5 cup pesto, 1 cup mozzarella cheese, 1 cup cherry tomatoes. Method: Preheat the oven (all ...
A simple and delicious dinner or lunch idea. Ingredients: 3 chicken thighs, 3 rashers middle bacon, 6 asparagus spears, 125 g camembert cheese, salt and pepper. Method: Preheat oven to 180c and add baking paper to an ...
... husks. Roast corn in oven for 20 minutes or until tender. Set aside. Meanwhile, drain marinade from chicken. Place chicken onto a baking tray lined with baking paper. Bake for 25 minutes or until browned. Remove husks ...
... oil and wipe wok clean. Reheat 1 tablespoon of oil over high heat. Drain marinade and reserve. Stir-fry chicken for 3-4 minutes until golden. Add carrot, capsicum, snow pea and most of the spring onion, reserving some ...
... 1 lemon juiced and rind finely grated, 0.5 cup parmesan shaved, 0.75 cup pearl barley, 500 g chicken tenderloins, 1 tbs chives chopped, 1 garlic clove crushed, 2 tbs goji berries. Method: Combine oil, paprika, lemon rind ...
... oyster sauce, lime juice, sugar and lime leaves over vegetables and toss until combined. Bring to the boil. Add chicken to the wok and toss until well combined. Cook for 2 minutes or until heated through. Spoon rice into ...
... , 2 cm piece fresh ginger peeled, finely grated, 1 red onion finely chopped, 3 zucchini trimmed, 16 free-range chicken boomerang wings, 0.25 cup salt-reduced soy sauce, 2 tsp sesame seeds, 0.33 cup brown sugar firmly ...
... , 0.5 avocado sliced, 1 tomato thinly sliced, 2 slices tasty cheese, 1 tbs mayonnaise, 2 tsp olive oil, 2 chicken breast schnitzels, 2 bread rolls split in half. Method: Heat oil in a non-stick frying pan over a medium ...
... chopped, 4 medium zucchini trimmed, 1 tbs moroccan seasoning, 2 tbs olive oil, 1 tsp sea salt flakes, 4 chicken breast fillets, 2 tbs lemon juice. Method: Preheat oven to 200°C. Combine olive oil, lemon juice, seasoning ...
... butterfly cut, 100 g breadcrumbs, 2 tbs red wine vinegar, 0.2 cup olive oil keep 1 tbs to run the chicken, 1 small red onion peeled and diced, 0.5 medium capsicum diced, 4 small artichokes chopped, 50 g black olives ...
... salt, 1 pinch pepper. Method: Heat up a chargrill to medium heat with the canola oil. Chargrill the butterfly cut chicken breasts for 3 minutes on each side and then remove from the heat. Heat up a non stick pan to a ...
... of spice such as Moroccan, bbq or lemon pepper. Heat 1 tablespoon oil in a frying pan and fry the chicken pieces turning several times until browned. Remove to a bowl and cover with foil to keep warm. Add the remaining ...
... salt; Low sugar; Low saturated fat; Seafood free; Sesame free; Tree nut free; Thai; Skewer and kebab; Chicken; Quick and easy lunch; Winter; Quick and easy dinner; Dinner made easy; Spring; Rice; Low ingredient; Mains ...
Close button, press enter to close it or press tab to move onto the next section.
The login was not successful.
Quick Links Section. Everyday Rewards information, hit enter to see Everyday Rewards details or tab to move to next Quick Link.
Quick Link.
Quick Link. Press Tab to move to My Account Section, or shift+tab to move back to Lists quick link.
My Account Link.
My Account Link. Press Tab to move to Logout Section, or shift+tab to move back to Delivery Unlimited.
of my Woolworths account.