Abigail Donnelly, Author at Woolworths TASTE

Afternoon tea

Milk stout-and-chocolate cake with butterscotch sauce, caramel chocolate shards and dark chocolate icing

30 minutes

Aliums

Onion bhajis with buttermilk dipping sauce

5 minutes

Fish recipes

Bread pudding with caramel sauce

1 hour

Pie recipes

Roast chicken, mushroom and leek pie

30 minutes

Aliums

Beef-and-beer pie with slow-roasted cipollini onions

30 minutes

Chilli recipes

Grapefruit and grilled radicchio salad with garlic-and-chilli dressing

1 hour

Prawns and

Orecchiette with West Coast mussels in a lemon-garlic cream sauce

25 minutes

Citrus recipes

Citrusy roast chicken with serrano ham

1½ hours

Asparagus recipes

Asparagus and fennel souffle

40 minutes

Pork vindaloo

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

2 T sunflower oil
400 g pork fillet
50 g Woolworths Vindaloo curry paste
1 x 400 g can of tomatoes
4 T plain yoghurt
salt and freshly ground black pepper, to taste

For the sambal

200 g baby plum tomatoes, chopped
1/2 a red onion, sliced
a small bunch of fresh coriander
2 T lemon juice
basmati rice, chapatis or naan bread, to serve
toasted almonds, to garnish
shredded coconut, to garnish

Method

Heat the oil over a medium heat.

Slice the pork fillet and fry on both sides until browned. Set aside.

Add the Vindaloo curry paste to the same pan with the canned tomatoes and purée until smooth. Cook the curry for 5 minutes, then add the yoghurt and season to taste.

Add the pork and simmer for 5 minutes.

To make the sambal, combine the chopped tomatoes, red onion, coriander and lemon juice.

Garnish the curry with toasted almonds and coconut.

Serve with basmati rice, chapattis or naan bread.

Cook's note: Woolworths ready-made Vindaloo curry paste makes preparing this dish a clinch. If you'd like to make your vindaloo from scratch, follow our recipe for Spatchcock chicken in a tomato vindaloo potjie.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Recipes & Articles by Abigail Donnelly

Milk stout-and-chocolate cake with butterscotch sauce, caramel chocolate shards and dark chocolate icing

Onion bhajis with buttermilk dipping sauce

Fish tacos with salsa

Bread pudding with caramel sauce

Honey-and-pear pies

Roast chicken, mushroom and leek pie

Beef-and-beer pie with slow-roasted cipollini onions

Grapefruit and grilled radicchio salad with garlic-and-chilli dressing

Orecchiette with West Coast mussels in a lemon-garlic cream sauce

Citrusy roast chicken with serrano ham

Asparagus and fennel souffle

Pork vindaloo

Pork vindaloo

Ingredients

Method