Chilli recipes

Cucumber salad with chilli oil

5 minutes

Broccoli recipes

Miso cabbage stir-fry

Name: Cucumber salad with chilli oil
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 6 to 8 servings
Cuisine: Side Servings
Ingredients: For the chilli oil: ,chilli flakes 35 g,ginger, minced 2 T ,garlic, minced 1 T ,Maldon salt 1 t,canola oil 1 cup,For the salad: ,chilli oil 1T,sesame oil (if you have roasted sesame oil even better) 1T ,rice vinegar 1½T,Maldon salt ½t,sugar 1T,sesame seeds, toasted 4T,roasted, salted peanuts, roughly crushed 75 g

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 minutes

Ingredients

2 T Woolworths peanut or stir-fry oil
2 t garlic, crushed
2 t ginger, crushed
1 onion, diced
4 baby cabbages, roughly chopped
1 x 400 ml can coconut milk
½ cup chicken stock
1 T Woolworths miso paste
Woolworths Heat and Eat coconut jasmine rice, heated, for serving
4 spring onions, roughly sliced
1 x 40 g packet roasted salted peanuts
coriander, for serving
lime wedges, for serving

Method

1. Heat the oil in a large frying pan or wok until smoking hot. Add the garlic, ginger and onion. Swirl around the pan, then add the cabbage and stir-fry until golden brown.

2. Add the coconut milk, stock and miso and cook until bubbling.

3. Serve with the coconut rice, garnished with the spring onions, peanuts and coriander. Squeeze over the lime.

Find more stir-fry recipes here.

Photographs: Jan Ras
Production: Abigail Donnelly
Food assistant: Bianca Strydom

This is a test recipe

5-ingredient caramelised onion tart

Baba ganoush with roast red peppers

Cucumber salad with chilli oil

Broccoli and halloumi salad

Indian-style creamed spinach

Breakfast bars

Red-red

Cheat’s chicken korma

Green goddess salad

Lamb potjie

Rum-and-raspberry jelly

Slow-roasted onions

Chicken stir-fry