WOOLWORTHS

Take your summer days at the water from good to great with our best beach towel, ever, with a zip pocket detail designed to keep your valuables safe as you lounge at the pool or the beach 🌴🌞 🌊

✅ 100% cotton
✅ Statement stripes
✅ Luxuriously soft
✅ Zip pockets
✅ Reversible

Shop summer essentials: https://brnw.ch/21wOrM5

We've got everything you need to turn your meals into a masterpiece!

Visit our in-store butcher and seafood counters for top-quality braai cuts and fresh seafood that’ll wow your guests. And for that extra special touch, don’t forget to pick up our Free Range Lamb Crown Roast — the perfect centrepiece for your table.

What a sweet deal! Buy any 3 Lindt or selected Woolies chocolates for the price of 2 🍫

Ends 24 November 2024.

Ts & Cs apply.

These Chuckles® éclairs are the ultimate treat for those with a sweet tooth! Created by pastry chef Motheba Makhetha, they’re filled with rich chocolate ganache 🍫 and topped with crunchy Chuckles®.

🍽️Makes 20 eclairs
🥣45 minutes, plus overnight chilling time
⏲️15 minutes cooking time

📌INGREDIENTS

110 g unsalted butter
110 ml milk
110 ml water
1 t brown sugar
¼ t salt
126 g cake flour, sifted
3 free-range eggs
Woolworths Chuckles®, to decorate.

📍For the chocolate ganache:
2 cups whipping cream
1 t vanilla extract
½ t salt
500 g dark chocolate, chopped
1 t instant coffee

📍For a whipped cream filling:
1 cup whipping cream
30 g icing sugar
1 t vanilla extract
¼ t ground cinnamon

📌COOKING INSTRUCTIONS

1. Preheat the oven to 175°C. In a saucepan, combine the butter, milk, water, sugar and salt. Allow the butter to melt, then bring the mixture to the boil.

2. Reduce the heat and add the flour. Mix using a wooden spoon until a ball starts to form. Continue cooking for 1 minute, then transfer to a stand mixer with a flat be**er attachment.

3. Start mixing at a low speed, then increase the speed to medium, adding the eggs one by one until well combined. Scrape the mixture from the bottom and sides of the bowl and transfer to a piping bag with a plain tip nozzle. Pipe the mixture onto a greased baking tray in lines and bake for 20–25 minutes.

4. To make the chocolate ganache, heat the cream, vanilla, coffee and salt in a saucepan until just boiling, then remove from the heat. Place the chocolate in a bowl and pour over the cream. Allow to stand for 30 seconds, then mix. Chill overnight before using.

5. To assemble, pipe the filling inside and on top of the éclairs and top with Chuckles®.

👩‍🍳Cook’s note:
For a lighter filling, halve the chocolate ganache quantities and make the whipped cream filling. Whip the cream, icing sugar, vanilla extract and cinnamon until just stiff. Pipe into the eclairs and top with the ganache.

Whole roast duck glazed with plum and hoisin sauce, paired perfectly with homemade Chinese spring onion pancakes 🥞
Serve this stunning dish in style and elevate your dining experience!

🍽️Serves 6
🥣40 minutes prep time
⏲️2 hours cooking time

📌INGREDIENTS

1 x 2 kg Woolworths Whole Duck
Salt
Boiling water
Basting sauce
150 ml Woolworths Asian Hoisin Sauce
100 ml Woolworths Sticky Baste & Dip
2 x Woolworths Thin Cinnamon Quills
2 Woolworths Peeled Garlic Cloves
2 T Woolworths Asian Sweet Indonesian Style Soy Sauce
1 Woolworths Orange, zested
Woolworths Mild Spring Onion ends

📍Garnish:
Woolworths Spring Onion, sliced
1 x Woolworths English Cucumber, sliced into ribbons
10 g Woolworths Fresh Coriander
Woolworths White Sesame Seeds

📍Pancakes:
100 g Woolworths Cake Wheat Flour
250 ml water
3 x Woolworths Free Range Large Eggs
Pinch salt
Pepper
3 x Woolworths Mild Spring Onion ends

📍COOKING INSTRUCTIONS

1. For the duck, place the duck into a shallow heat-proof dish. Poke the entire surface of the duck using a small sharp knife, pour over boiling water and allow it to stand for 1 minute, turn the duck half way. Remove the water and pat the duck dry with a paper towel.

2. Refrigerate uncovered for 2–3 hours. This will allow the skin to dry out and become crisp when cooked. Preheat the oven to 180℃.

3. Once the duck has dried out, place into a baking tray and spice with the 5-spice powder and salt, making sure you cover the entire surface. Roast for 1 hour.

3. Meanwhile make the sauce by combining all the ingredients in a small saucepan. Place over a medium heat and stir. Allow the sauce to come to a simmer then cook for a few minutes. Turn off the heat and set aside.

4. After 40 minutes of cooking time, baste with some of the plum hoisin sauce. Reserve some for serving. Cook for a further 30 minutes at 160℃. You will know when it is ready when the leg will come away when pulled gently.

📍To make the pancakes:
1. Whisk together the water and eggs. In a separate bowl whisk the salt and four together. Add the wet ingredients to the dry ingredients and whisk together until smooth.

2. Preheat a small non-stick frying pan. Brush the surface of the pan with canola oil and using a ladle, pour a small amount into the pan, swirl to create a round crepe. Scatter a few slices of spring onion onto the surface and flip. Cook until slightly golden. Continue with the remaining batter. Set aside.

3. Shred the duck using two fork and assemble onto a pancake, top with some of the basting sauce, sliced spring onion, cucumber ribbons, coriander and sesame seeds.

Drink pairing: Woolworths House Shiraz 🍷

Shop the recipe: https://shorturl.at/g684T

Need to use up a punnet of wilting herbs?

This flavour-packed roast chicken 🍗 features a herb butter stuffed under the skin for baked-in flavour and juiciness AND a very cheffy (but actually easy) magic green herb oil.
You’ll never bin a pack again!

🍽️Serves: 4
🥣40 minutes, prep time plus overnight soaking time
⏱️2 ½ hours cooking time

📌INGREDIENTS

2 cups dried chickpeas, soaked overnight
2 T tahini
1 T lemon juice
2 garlic cloves
1 t cumin powder
salt, to taste
½ cup extra-virgin olive oil
1 T Woolworths spicy seasoning

📍For the magic green oil:
20 g parsley
10 g dill
10 g chives
10 g oregano
1 stick celery
2 garlic cloves
sea salt, a good pinch
1 cup canola oil

📍For the herb roasted chicken:
250 g butter, softened
1 free-range whole chicken
2 T flaky salt
Micro herbs, to garnish

📌COOKING INSTRUCTIONS

1. Boil the soaked chickpeas in water until tender. Drain, allow to cool, then set aside ½ cup of the cooked chickpeas for roasting. Peel the rest and place in a blender with the remaining ingredients. Blend until very smooth. Set aside until ready to use.

2. To make the magic green oil, blend all the ingredients together until smooth. Transfer to a saucepan, place over medium heat and bring to a simmer. Cook for 3 minutes, until the oil and herbs separate, and the oil turns a bright green. Remove from heat and pass the oil through a muslin cloth. Set aside until ready to use. Reserve the herb pulp.

3. Preheat the oven to 200ºC.

4. To prepare the chicken, first make the herb butter. Place the herb pulp in a bowl, add the softened butter and combine thoroughly. Pat the chicken dry with kitchen paper. Stuff most of the herb butter under the chicken skin, massaging it to distribute the butter evenly. Rub the outside of the chicken with flaky salt, then cover with the remainder of the herb butter. Transfer to an ovenproof dish and roast for 40–45 minutes or until the skin is crispy and the chicken is cooked through.

5. Heat 2 T of canola oil in a frying pan over medium high heat. Season the remaining chickpeas with the spicy seasoning and place in the frying pan. Roast for 10 minutes, until crispy.

6. To serve, spread the hummus on a platter. Top with the roast chicken, scatter over the crispy chickpeas and generously drizzle with the green oil. Garnish with micro herbs. Serve hot.

🥒Cucumbers have taken over the internet just in time for summer salad season. We got Emma Nkunzana to try the trend and make 3 takes on the viral cucumber slaai. Which is your fave? 🥗

Cucumber salad three ways

🍽️Serves 4
🥣10 minutes prep time
⏲️25 minutes cooking time

📌INGREDIENTS

📍For the Asian salad:
1 cucumber, sliced
1 T salt
3 T rice vinegar
1 T soya sauce
2 T sesame oil
1 t sugar
1 garlic clove, minced
1 cm thumb of ginger, minced
2 t Woolworths chilli crisp
2 spring onions, sliced, to garnish
5 g coriander, chopped, to garnish

📍For the cucumber salad with French vinaigrette:
1 cucumber, sliced
1 T salt
2 t Wholegrain Mustard
1 T olive oil
1 T white balsamic vinegar
a pinch of salt
1 bulb fennel, thinly sliced
5 g dill, finely chopped
freshly ground black pepper, to taste

📍For the Caesar-inspired (Lemon Mayo) cucumber salad:
1 cucumber, sliced
1 T Woolworths lemon mayonnaise (or yoghurt)
1 T verjuice
1 T olive oil
1 lemon, juiced
1 anchovy finely sliced (optional)
parsley, to garnish
red onion, sliced to garnish
ground black pepper, to taste

📌COOKING INSTRUCTIONS

📍Asian salad:
1. Place the cucumber in a colander or sieve and sprinkle with the salt. Allow it to drain for 15 minutes. Shake off any excess salt.

2. To make the dressing, combine the rice vinegar, soya sauce, sesame oil, sugar, garlic and chili crunch in a jar. Shake well.

3. Add the drained cucumber to the dressing and toss to coat evenly. Garnish with the spring onions and coriander.

📍Cucumber salad with French vinaigrette:
1. Place the cucumber in a colander or sieve and sprinkle with the salt. Allow to drain for 15 minutes. Shake off any excess salt.

2. To make the dressing, combine all the remaining ingredients in a jar (except garnishes) and shake well.

3. Add the drained cucumber and shake again. Garnish with fennel, dill and lots of black pepper.

📍Caesar-inspired (Lemon Mayo) cucumber salad:
1. Place the cucumber in a colander or sieve and sprinkle it with salt. Allow to drain for 15 minutes. Shake off any excess salt.

2. To make the dressing, combine all the remaining ingredients in a jar and shake well.

3. Add the drained cucumber and shake again. Garnish with parsley, red onion and pepper.

Say hello to the Beyond Burger—a delicious plant-based option that looks, cooks, and satisfies just like your fave meat burger. It’s a tasty choice everyone can enjoy this World Vegan day 🌍🍔

🍽️Serves 4
🥣20 minutes prep time
⏱️20 minutes cooking time

📌INGREDIENTS

4 Woolworths Our Ultimate Burger Buns, toasted
2 T Woolworths Sticky Plum Baste & Dip
2 Beyond Burger™ Plant Based Crumbed Patties
2 Beyond Burger™ Plant Based Jalapeno Flavour Patties

📍For jalapeño mayo, blend:
3 T Woolworths PlantLove™ Tangy Mayonnaise
1 T fresh coriander, chopped
1 jalapeño chilli, chopped

📍For plant-based pesto, blend:
30 g fresh Italian parsley
30 g Woolworths Plant Powered™ Dairy Free Hard Cheese, grated
1 clove Garlic
1 T lemon juice
¼ cup Woolworths Mediterranean Extra Virgin Olive Oil
Salt, to taste

📍Toppings:
2 slices Woolworths Plant Powered™ Vegan Cheese
Dairy Free Cheddar Flavoured Cheese Slices
1 jalapeño chilli, sliced
90 g Woolworths Pickled Red Onion Petals, drained
1 Granny Smith apple, thinly sliced
2 mini cucumbers, thinly sliced
100 g Woolworths Crunchita® Lettuce
2 radishes, thinly sliced
½ queen pineapple, thinly sliced
2 T Woolworths PEPPADEW Piquanté Pepper Chutney
500 g Woolworths Frozen Sweet Potato Chips, air fried

📌COOKING INSTRUCTIONS

1. For the BBQ jalapeño and cheese beef burger, cook the Beyond Rounds™ in a pan as per packaging instructions.

2. Once cooked, lower heat and add in plum sauce and coat the Beyond Rounds™.

3. Top with cheese slices after flipping and cover with a lid to the cheese.

4. Assemble on toasted buns with jalapeño mayo, Granny Smith apple slices, radishes, pickled onions, sliced jalapeños and Crunchita® lettuce.

5. For the pineapple chicken burger with peppadew, prepare the crumbed patties as per packaging instructions.

6. Assemble burgers on toasted buns and top with pineapple slices, pesto, chutney and cucumbers.

Shop the recipe: https://brnw.ch/21wOib7

No tricks, just malt-in-your-mouth treats 🍫👀 CHUCKLES® so wickedly delicious and scary good!

Happy Woolies Halloween 🎃👻

Shop now: https://brnw.ch/21wOg7Z