@wwtaste This is your sign to try the viral chip charcuterie trend! Layer chips with cold meat and cheese, then grill until melted and crispy – what's not to love? Search “Chip charcuterie tower” on taste.co.za or find the recipe at the link in bio. 🍽️ 4 to 6 🥣 5 minutes ⏲️ 15 minutes 📌 Ingredients 125 g packet Woolworths hand-cooked sea salt-flavoured crisps 200–250 g Woolworths goat’s milk Cheddar or Gouda, grated 200–280 g Woolworths 10-month matured Cheddar, grated 125 g Woolworths beechwood-smoked beef pastrami 4 T Woolworths honey infused with ghost chilli, plus extra for serving sea salt, to taste 100 g chevin goat’s cheese For the pickle: 1 cup white wine or apple cider vinegar 1 cup water 100 g white sugar 3 bay leaves 10 peppercorns 5 g thyme 2 cloves garlic, crushed 4 T salt 50 g hot green finger chillies, jalapeños or Woolworths Padrón peppers 📌Method 1. Preheat the oven to 180°C. 2. Empty the crisps onto a baking sheet, then sprinkle over the grated cheese. Tear the pastrami into smaller pieces and dot onto the crisps. 3. Drizzle over the honey and season with a little salt. Bake for 15–18 minutes, or until the cheese has melted. 4. Meanwhile, make the pickle. Bring the vinegar, water, sugar and aromatics to a boil in a small saucepan. Remove from the heat and add the chillies of your choice. Set aside. 5. As soon as the crisps come out of the oven, add small spoonfuls of chevin and more honey. 6. Serve with the pickled chillies in a bowl or platter. #wwtaste #recipeoftheday #recipes #recipe #cooking #easyrecipe #delicious #easyrecipes #cook #yum #recipeideas #homecooking #instafood #food #foodie #tasty #yummy #hungry #foodlover #eat #pastrami ♬ FEEL THE GROOVE - Queens Road, Fabian Graetz
Ingredients
Method
- 125 g packet Woolworths hand-cooked sea salt flavoured crisps
- 200–250 g Woolworths goat’s milk Cheddar or Gouda, grated
- 200–280 g Woolworths 10-month matured Cheddar, grated
- 125 g Woolworths beechwood-smoked beef pastrami
- 4 T Woolworths honey infused with ghost chilli, plus extra for serving
- sea salt, to taste
- 100 g chevin goat’s cheese For the pickle:
- 1 cup white wine or apple cider vinegar
- 1 cup water
- 100 g white sugar
- 3 bay leaves
- 10 peppercorns
- 5 g thyme
- 2 cloves garlic, crushed
- 4 T salt
- 50 g hot green finger chillies, jalapeños or Woolworths Padrón peppers
Method
Ingredients
1. Preheat the oven to 180°C.
2. Empty the crisps onto a baking sheet, then sprinkle over the grated cheese. Tear the pastrami into smaller pieces and dot onto the crisps.
3. Drizzle over the honey and season with a little salt. Bake for 15–18 minutes, or until the cheese has melted.
4. Meanwhile, make the pickle. Bring the vinegar, water, sugar and aromatics to a boil in a small saucepan. Remove from the heat and add the chillies of your choice. Set aside.
5. As soon as the crisps come out of the oven, add small spoonfuls of chevin and more honey.
6. Serve with the pickled chillies in a bowl or platter.
Photography: Shavan Rahim
Videography: Kaylene Sauls
Recipes and production: Marcelle van Rooyen
Food assistant: Bianca Jones
Woolworths’ beechwood-smoked pastrami, available in both regular and halaal options, is a simple way to add bold flavour to your meals. Whether you're creating a quick sandwich, a trendy snack platter, or a unique brunch dish, this pastrami makes it easy to enjoy delicious, smoky goodness.
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