Sam Woulidge, Author at Woolworths TASTE

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Sam Woulidge

Recipes & Articles by Sam Woulidge

Chicken recipes

New York cart-style chicken and rice

45 minutes

The last touch: how jam-filled cupcakes keep me connected to my friends

Cupcake recipes

Miracles and wonder: passing down family traditions through food

The pasta boy: pasta inspired by holidays with my son

Great value

Caramelised shallot pasta with olives

30–35 minutes

How I stepped up my cooking game with Vietnamese chicken curry

Beans recipes

Hot salad: finding joy in making salad

Chilli recipes

Cucumber salad with chilli oil

5 minutes

Cucumber salad with chilli oil

Serves 6 to 8

Difficulty Easy

Prep Time 10 minutes

Cooking Time 5 minutes

Ingredients

For the chilli oil:

35 g chilli flakes
2 T ginger, minced
1 T garlic, minced
1 t Maldon salt
1 cup canola oil

For the salad:

1 T chilli oil
1 T sesame oil (if you have roasted sesame oil even better)
1½ T rice vinegar
½ t Maldon salt
1 T sugar
4 T sesame seeds, toasted
75 g roasted, salted peanuts, roughly crushed

Method

1. To make the chilli oil, mix the chilli flakes, ginger, garlic and salt in a bowl.

2. Heat the oil in a small saucepan over a medium-high heat for about 4 minutes, until it gently starts to bubble.

3. Remove the oil from the heat and allow it to cool for a minute or so, then add the chilli mix and stir. The chilli will fizzle upon impact – don’t worry. Once it’s cooled down properly, pour the chilli oil into a jar. It can be stored for a month or so.

4. Mix the chilli oil, sesame oil, rice vinegar, salt and sugar and pour over the cucumbers. Before serving, sprinkle over the sesame seeds and peanuts. You can do your prep work ahead, but this salad is best freshly assembled.

Cooks note: The recipe makes a big batch of chilli oil that can be used to spice up anything: cucumbers, fried eggs, noodles, or pasta sauce.

Find more salad recipes here.

Read Sam's inspiration behind this recipe here.

Photograph: Jan Ras
Production: Bianca Strydom
Food assistant: Nadia Meyer

This is a test recipe

5-ingredient caramelised onion tart

Baba ganoush with roast red peppers

Recipes & Articles by Sam Woulidge

New York cart-style chicken and rice

The last touch: how jam-filled cupcakes keep me connected to my friends

Jam doughnut cupcakes

Miracles and wonder: passing down family traditions through food

The pasta boy: pasta inspired by holidays with my son

Caramelised shallot pasta with olives

How I stepped up my cooking game with Vietnamese chicken curry

Spicy baked beans

Self-saucing lemon pudding

Slow-cooked leg of lamb

Hot salad: finding joy in making salad

Cucumber salad with chilli oil

Cucumber salad with chilli oil

Ingredients

Method