Carb Conscious Archives

Chicken recipes

Chicken stuffed under the skin

1 - 1 1⁄2 hours

Breakfast recipes

Coddled eggs on cauliflower purée

35 minutes

Braai recipes

Steak with chargrilled spring onion butter

8 minutes

Cheat recipes

Sticky chicken kebabs with cucumber salsa

25 minutes

Chicken recipes

Dijon-and-milk-braised chicken

1 - 1 1⁄2 hours

Chicken recipes

Cook the new cover: “upside down” crispy roast pork with tamarind curry

1 hour

Braai recipes

Grilled hake with lemon and chilli

30 minutes

Prawns and

Chimichurri prawns

9 minutes

Chimichurri prawns

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 9 minutes

Ingredients

1⁄2 cup olive oil
1⁄4 cup lemon juice
30 g Italian parsley, chopped
1 T chilli flakes
400 g medium prawns, shelled and deveined

Method

Mix 1⁄3 cup olive oil, the lemon juice, parsley and chilli flakes until well blended.

Drain the prawns in a colander. Heat the remaining oil in a large saucepan over a medium heat. Cook the prawns in batches for 3 minutes, or until bright pink.

Sprinkle the chimichurri over the prawns and drizzle over the dressing.

Cook's note: Chimichurri is an Argentinian sauce of herbs and spices mixed with oil and vinegar to rub over grilled meat or fish. Woolies’ readymade chimichurri blend contains chillies and spices that make a great base for your sauce.

Browse more seafood recipes here.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Chicken frikkadels with creamy beans and spinach

Chorizo-and-barley stuffed chicken

Tagliatelle with smoky tomato sauce, olives and capers

Chicken stuffed under the skin

Coddled eggs on cauliflower purée

Steak with chargrilled spring onion butter

Sticky chicken kebabs with cucumber salsa

Dijon-and-milk-braised chicken

Rosemary-and-lemon chicken

Cook the new cover: “upside down” crispy roast pork with tamarind curry

Grilled hake with lemon and chilli

Chimichurri prawns

Chimichurri prawns

Ingredients

Method