SPICY BBQ PORK SHOULDER SLIDERS
Preparation: 15 minutes
Cooking: 45 minutes
Woolworths BBQ Easy to Roast pork shoulder 1.2 kg
Woolworths slider buns 8
Woolworths labneh 1 x 150 g tub
Woolworths chipotle chilli mayonnaise, for serving
dill 10 g
coriander 20 g
microleaves 20 g
1 Cook the pork shoulder according to package instructions. Halve the buns and toast in a pan.
2 Spread the labneh and mayonnaise onto each bun. Cut the cooked pork into squares to fit onto the buns. Garnish with dill, coriander and microleaves.
WINE: Woolworths Diemersdal Merlot Malbec 2018
Preparation: 15 minutes
Cooking: 10 minutes
large free-range eggs 18
avocado ½, peeled and stoned
hummus 200 g
Woolworths frozen petit-pois 100 g, blanched
Woolworths fresh basil pesto 2 T
Woolworths sour cream-and-chive dip 160 g
Woolworths smoked snoek pâté 125 g
Woolworths edible flowers, to garnish
Woolworths seed-and-nut sprinkle, to garnish
For the beetroot hummus, blend:
small beetroot 1, cooked
hummus 180 g
1 Bring a saucepan of water to the boil. Boil the eggs until medium-hard (6–9 minutes). Allow to stand in cold water before peeling.
2 Once cool, cut in half, remove the yolks and set aside.
3 Blend the avocado, hummus, peas and pesto. Place each filling in a separate piping bag and cut 5 mm off the tip of each bag. Just before serving, pipe the dips into the egg whites. Garnish with the crumbled egg yolks, flowers and seedand-nut sprinkle.
CARB-CONSCIOUS, WHEAT- AND GLUTEN-FREE
WINE: Woolworths Cape Lady Rosé 2019
SALMON FINGER SANDWICHES
Preparation: 20 minutes
sliced white bread 1 loaf
Woolworths smoked salmon pâté 1 x 125 g tub
labneh or smooth cream cheese 150 g
Woolworths oak-smoked trout ribbons 2 x 100 g packets
dill 20 g
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