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Woolworths Free Range Rotisserie Chicken

Woolworths Free Range Rotisserie Chicken

Woolworths Free Range Rotisserie Chicken

1. Woolies Roast chicken with sides
X1 Woolworths Free Range Rotisserie Chicken
Bulgur wheat and grilled nectarine salad
Woolworths Ready to eat Bulgur wheat
1 punnet Woolworths nectarines
Red onion
Fresh herbs
Dressing: Olive oil, yoghurt, salt and pepper, herbs
Beetroot and Goats cheese salad
½ punnet Woolworths ready to eat beetroot, sliced and roasted
½ punnet beetroot set aside for puree
Woolworths Goats cheese
Fresh rocket
Handful Walnuts, toasted
1-2 Tablespoon Sunflower seeds, toasted
Balsamic vinegar reduction: Balsamic vinegar, 1 tablespoon honey, 
Candied beetroot: Thinly shaved into rounds,  ½ c vinegar, 1-2 tablespoons sugar, coriander seeds, 
Place pickling liquid into a bowl. Mix well and add candied beetroot. Allow to pickle. Pickled shaved beetroot
To make the puree: Add the other half of the punnet of ready to eat beetroot to a blender jug, along with half cup vegetable stock, 1-2 tablespoons balsamic vinegar. Blend everything together and season with salt and pepper
To assemble: Place beetroot puree at the bottom of the plate, add the roasted beetroot and arrange the pickled beetroot rounds on top of the puree. Add the goats cheese, walnuts, sunflowers seeds and a few rocket leaves. 
Woolworths Griddled Corn Riblets, 
Compound butter: a Tablespoon paprika, 2 tablespoons unsalted butter, fresh thyme leaves picked, zest and juice of 1 lime, 1 Tablespoon honey, salt and pepper 
Griddle the Corn riblets on a hot griddle pan. Meanwhile, combine all the ingredients to make the compound butter. Once the corn is griddled, place the corn onto a baking tray, dot with the compound butter and place into the oven to melt the butter. Garnish with fresh chopped herbs. 
2. Quick Chicken pot pie

1 roll puff pastry
chicken breast, Woolworths Free Range Rotisserie Chicken
2 tbsp roasted veg
3tbsp Woolworths a la king cook in sauce

In a small pan, heat up your cook in sauce and add the chicken and veggies. Transfer into your selected pots and set aside. Roll out your puff pastry to desired thickness and cut out the shapes for your pots and cover each individual pot. Brush with egg wash, make a slit in the 
centre of each pie for steam to escape and bake in the oven at 180 degrees until the pastry is flaky and golden brown.
Serve hot.

Fioretta spears/sweet potatoes
Butter, whole cumin seeds, whole corianders seeds, salt and pepper, nuts for garnish
Melt the butter in a saucepan, add a tablespoon of cumin seeds and a tablespoon of coriander seeds. Toast for a bit then add the Fioretta spears and toss in the pan. Season with salt and pepper and and garnish with nuts.

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