Indholdsfortegnelse for August 2020 i Woolworths TASTE

DINNER IS MY BEST WEEKDAY MEAL. I really love the ritual of closing my laptop (for a bit) and heading to the kitchen with a head full of TASTE inspiration… except on the days that I don’t. On those days, I curse myself for not planning ahead and putting a braise-worthy cut of meat in the oven at lunchtime, or a pot of ribollita-style chicken-and-barley soup on the day before. “What do you do when you love cooking, but just don’t feel like it?” After all these weeks of home-cooked family meals, cooking fatigue has officially started spoiling my dinner. I have good intentions all day – sometimes I’ve even planned ahead and steamed a whole head of cauliflower, intending to roast it with a precious haul of Jerusalem artichokes…

PLANT-POWERED FEASTS From cauliflower “buffalo wing” tacos, tofu “halloumi” and ingenious vegan muffins, to our ultimate hummus recipe, head to taste.co.za for new ways to eat more plants. #LOVELOCAL This August, we’re celebrating local small businesses. Stay tuned to our Instagram stories (@WWTaste) to meet amazing South African business people who are creating jobs and making a difference in their communities. OVER EASY Eat breakfast for dinner with our guide to hearty egg dishes. Think egg-fried rice, eggs with boerie, baked eggs on polenta and spicy shakshuka. When it comes to the midweek dinner rush, these easy recipes will save your bacon! TASTETUBE HIGHLIGHTS Khanya Mzongwana (a.k.a. @undignifiedza) is back on TASTETube this month, showing us how to make a legitimately incredible version of a fast-food favourite: fried chicken. Catch…

Remove the pork belly from the packaging the night before and leave it in the fridge, uncovered, to dry out. This will result in puffy, crunchy crackling. Cooking the pork in the broth makes for a melt-in-the-mouth juicy roast. Bruising the green beans while they are still raw and marinating them in the dressing adds vibrancy and freshness. Cooking the ducks on a rack allows the fat to render easily without a mess. Place the duck fat in the fridge – the fat will separate from the liquid. Discard the liquid and keep the duck fat to make roast potatoes. If you don’t feel up to making the wonton wrappers, you can buy frozen ones from your local Asian grocer, or you can make meatballs using the filling mixture and…

“Monkeygland sauce, because of the sheer madness of mixing so many differently flavoured ingredients. Its sweet, salty, tangy richness works so well with braais and marinades, or for waking up sour-tasting tomato-based soups and sauces.” – Lesego Semenya, chef and cookbook author “In the Eastern Cape you get a teacup of umhluzi gravy next to the plate. Madiba used to say “iBingaseli na?” (which roughly translates as ‘was the animal not drinking?’) if you gave him meat without the umhluzi.” – Anna Trapido, food historian “We always had amasi in our fridge at home. We never ate it in the traditional application, poured over a mound of steaming pap. Rather my mom prepared it as dressing or sauce to go with biryanis or spicy curry, to balance or brighten up…

1 Donate via SnapScan 2 Donate via EFT Name: Ladles of Love Foundation Bank: First National Bank Account Number: 62722624013 Branch Code: 201511 SWIFT Code: FIRNZAJJ 3 Volunteer: Help make sandwiches at one of the facilities, be a runner at the GrandWest distribution centre, packing and sorting, driving, kitchen assistance and a host of other jobs. Visit ladlesoflove.org.za to help. 4 Make sandwiches: If you’re in the Western Cape, you can help by making sandwiches at home and dropping them at one of the collection depots. Visit ladlesoflove. org.za to sign up and find your nearest depot.…

“Woolies’ fresh gnocchi, hands down. Sear them in a hot pan with some butter, then toss into a bake with tomato sauce, butternut, mozzarella and Parmesan.” – Jess Spiro “Since lockdown began and, with it, the advent of made-from-scratch pizzas on Friday nights, the fresh Ayrshire bocconcini is now a non-negotiable fridge staple.”– Michelle Coburn “Woolies canned cherry tomatoes. I love them in my dad’s melanzane (see p 113). – Hannah Lewry “My best is the filled ravioli. I make Marcella Hazan’s tomato sauce with butter and toss it through the spinach-and-ricotta ravioli.” – Kate Wilson “Woolies’ aceto balsamico di Modena is great in everything from salads to desserts – it has a sweeter flavour and seems a little less acidic. I love using it with olive oil, salt and…

1 The entrepreneur LINDILE NDZABA, @khayelitshasfinestwines Lindile worked in the hospitality industry before starting his own-label wine, Khayelitsha’s Finest Wines (KFW). The project sources small batches of high-quality wines from across the Cape, which he brings back to his community. Your first glimpse into the world of wine? My journey began at Brewers & Union with an event called Wine Gems. Different winemakers showcased their ranges every week and I learnt a lot about different grape varieties, their expressions, and how to pair them with food. The wine that set you on your current course? My “aha” wines were from David Cope’s Alphabetical range. They showed me that it’s possible to own a wine brand without being a winemaker or owning a vineyard. Name the wine that instantly puts…

Serves 4 EASY GREAT VALUE Preparation: 15 minutes Cooking: 10 minutes garlic 2 T crushed fresh ginger 1 T minced fish sauce 1 T chilli flakes 1 T (optional) soya sauce ½ cup water ½ cup honey ½ cup Woolworths mini skinless chicken breast fillets 800 g, halved steamed rice or two-minute noodles, for serving For the broccoli: olive oil 2–3 T broccoli florets or Tenderstem broccoli 400 g butter, for serving 1 Mix all the ingredients except for the chicken in a bowl, then add the chicken. 2 Divide equally between two freezer bags and freeze until needed. Take a packet out the afternoon of a-don’t-really-feel-like-cooking day and allow to defrost. 3 Stir-fry the chicken in a wok or a large pan with a bit of olive oil and…

When layering your lasagne, start with a thin layer of sauce so that the lasagne sheets don’t stick to the dish. Then add the lasagne sheets, cheese sauce and mince, and repeat in this order. Add all of the cheese! Top with grated Parmesan and mozzarella. When making a meat sauce, use half beef and half pork mince. This creates a richer flavour – use chopped bacon if you can’t find pork mince. Add an egg or two to ricotta, this helps bind it. Ideally you should have four layers of pasta in the lasagne. Soak the lasagne sheets in hot water for five minutes before using, this improves their texture. Make a double batch of meat sauce and freeze half of it to use another time. Making the lasagne…

SPECULAAS TRAY COOKIE Serves 12 A LITTLE EFFORT GREAT VALUE Preparation: 15 minutes Cooking: 30 minutes butter 345 g, cubed brown sugar 100 g cake flour 220 g bicarbonate of soda ½ t milk ¼ cup ground cinnamon 2 t white pepper ¼ t salt ¼ t ground nutmeg ½ t ground cloves ½ t ground ginger ¼ t whole almonds (unpeeled) 50 g whole blanched almonds 100 g flaked almonds 50 g 1 Preheat the oven to 180°C and line a 30 x 25 cm baking tray with baking paper. 2 Cream the butter and sugar until light and fluffy, then add the milk and dry ingredients, except the almonds. Bring together to form a dough. 3 Roll out between two pieces of baking paper to a thickness of…

AÏOLI UMAMI SALT Add to roasts, stews or salads for a rich flavour. Sprinkle onto fried or oven-baked chips. Add to stir-fried or grilled mushrooms. Cookie dough pie crust: Cut the cookie dough into circles, then press tightly into the base of a greased pie dish. Bake at 180°C for 10 minutes, then allow to cool. Fill with ice cream and freeze. Cookie apple pie: Place 1 x 385 g can pie apples into a baking dish and top with the sliced cookie dough. Bake at 180°C for 20 minutes. Serve with ice cream. Lemon posset: Serve with poached, preserved or canned guavas or peaches. Mix with coconut yoghurt and serve on a slice of banana bread. Stir-fry ½ cup kimchi with sliced pork fillet and add a crispy fried…

GARLIC CLOVES pack a serious amount of flavour and are closely related to onions, chives and leeks. Originating in central Asia, garlic is widely used across the world as a seasoning for its pungent flavour. GINGER ROOT has been used in China for millennia as a medicine. It is closely related to turmeric and cardamom and originates from the islands of South East Asia. Its flavour is hot and fragrant and can be prepared for consumption in many ways, including pickling, steeping in tea, candied or used as an ingredient for cooking. SPRING ONIONS have a milder taste than their related cousins onions, chives, shallots and garlic. The entire plant is edible, raw or cooked, and the hollow leaves are used as a vegetable in many dishes around the world.…

“Any kind of chicken-thigh tray bake with potatoes and onions – either Indian-spiced with coriander and quick pickled onions (Nigella), or with jammy lemons, wine and basil (Nigel Slater).” – Kate Wilson “Roast chicken for sure. Lemon and herbs in the cavity, olive oil, salt and pepper all over the top and then into the oven for a while.” – Jess Spiro “Frozen hake fillets, seasoning, your choice of veg, sliced leeks, lemongrass, turmeric – tip over a can of coconut milk and bang it in the oven. Supper served in 30 minutes!” – Jeanne Calitz “Bolognese sauce. I start it on the stovetop, then cover it tightly and bake in the oven for at least an hour. It becomes rich and intense in flavour.” – Abigail Donnelly “Chicken tray…

At TASTE, we look forward to the arrival of ClemenGold® mandarins all year – and that time is now. This deliciously sweet fruit is now in season and we can’t wait to enjoy all that juicy – and virtually seedless – flavour again. They’re so versatile – whether you enjoy them as a snack as is, add them to your breakfast, or even use them in a warm salad, as we did here. There’s no time of day that can’t be improved with a sweet bite of ClemenGold®. SERVING SUGGESTION Place 1 small sliced butternut and 4 peeled and quartered beetroot in a baking tray with 4 sprigs fresh thyme, a drizzle of olive oil and the juice and zest of 1 ClemenGold® . Season and roast at 180°C until…

TRENDING: MALT Malt is made by germinating cereal grains such as barley, wheat or rye with water, then drying them. It’s primarily used to make beer and whisky, but you’ll recognise the flavour from some familiar childhood favourites. “I grew up on Horlicks, Chuckles, Maltesers and Maltabella. Malt is one of the most important South African flavours,” says David Schneider, chef and co-owner of Chefs Warehouse at Maison in Franschhoek, who makes a magnificent malt crème dessert using malt in three forms: malt extract, maltose syrup, and pearl barley – plus some Valrhona blonde chocolate. Malt pairs well with chocolate as in Dave’s creation, but also works beautifully in bread, and even in granola. Try adding malted milk powder to milkshakes, ice cream and waffles. Find the recipes for the…

I’VE BEEN LUCKY enough to have worked all over the world but my favourite [job] by far was right here at home, at Richard Branson’s private game reserve at Sabi Sands in the Kruger Park. The guests always wanted to try foods that they had never tried before, which is how we came up with this dish. It’s recognisable in that it’s a breakfast stack, but totally different in terms of flavour. We twisted eggs Benedict and made it using typically South African ingredients, as well as traditional English muffins. Adding chakalaka brings a new, exciting element to this breakfast recipe, and adds beautiful colours. Chakalaka is a typically South African dish. No one quite knows where it originates and it has different flavours and ingredients depending on the region…

The first-knuckle rule It sounds crazy, but there’s an easy way to measure how much water you need – and it works for any kind of rice. Pour your rice into a pot, and add water until it reaches the first knuckle of your forefinger. It doesn’t matter how much rice you use, or the size of your pot. “It works!” confirms TASTE food director Abigail Donnelly. Amazing, especially given the range of finger sizes and rice quantities! Should you soak your rice? Rice naturally contains arsenic from the soil – in fact, all grains do – but rice contains more than most. If you find that alarming, there’s an easy way to reduce the quantity. Prof Andy Meharg of Queen’s University Belfast – an arsenic expert – found that…

1 Strandveld First Sighting Sauvignon Blanc 2019 Elim Sauvignon Blancs from vineyards near the windswept coast have a character all of their own. The Strandveld First Sighting is blended from six different vineyards, with one of them just seven kilometres from the sea. The nose has striking elements of white asparagus and buchu that develop into layers of tropical and citrus fruit. R99.99 2 Thelema Cool Climate Series Chardonnay 2018 Gyles Webb has two wine farms, Thelema in the mountains above Stellenbosch and Sutherland on the cool slopes of Elgin – and the Chardonnays from both are outstanding. This one from Elgin has pure lime, lemon and tangerine fruit, light wood spice, savouriness on the palate, and a complexity that will ensure that it ages gracefully. R129.99 3 Catherine Marshall…

Add a ray of sunshine to your day with delicious SunGold™ kiwi fruit from Zespri. You may think you know kiwis, but this one is different. While the SunGold™ is a nutrient-dense fruit like its green cousin and particularly high in vitamin C, which is important for a healthy immune system, the similarity ends there. The SunGold™ fruit has, as its name suggests, a warm sunny colour and, in contrast to the fuzzy skin of the green kiwi, a smooth, hairless skin. It also has a smaller core and fewer seeds. Plus, its flavour is much more tropical – some say it tastes like a cross between a strawberry and a mango. Sounds good to us! zespri.com SERVING SUGGESTION: For a delicious plant-based breakfast bowl, blend SunGold™ kiwis with banana,…

Lockdown has been the ultimate test of human endurance. Not only have we all learnt to tolerate long hours spent indoors with no end in sight, but those of us fortunate enough to have a source of income have also had to live with the tedium of constant Zoom meetings and, most alarmingly for those of us accustomed to convenience foods and dining out, the daily challenge that comes with preparing home-cooked meals. Anyone who knows me can attest to the fact that I’m no wizard in the kitchen, though I do sometimes summon up the courage to attempt a wholesome meal for my immediate family, which consists of one husband and two toddlers. They not only need to be fed, but also deserve meals prepared and presented on our…

KAREN DUDLEY – chef, caterer, creator of the “love sandwich” – has bid a bittersweet farewell to her restaurant, The Kitchen, after 11 fruitful years operating in Woodstock, Cape Town, one of the more demographically representative suburbs in the city. The COVID-19 pandemic has led to a harsh new reality for chefs, restaurateurs and the hospitality industry on a global scale. Businesses previously keeping afloat despite small profit margins have been startled into submission, and those that were previously struggling have evaporated – some forced to shut shop overnight thanks to unreasonable landlords and unforgiving insurers. Karen made her decision early on. Soon after President Cyril Ramaphosa announced that the initial level 5 lockdown would commence, she knew: the days of The Kitchen – an eclectically decorated home away from…

CAULIFLOWER STEAK WITH A RICH CHINESE GRAVY “I love a big pile of rice smothered in gravy; for me it is comfort on a plate. This recipe is quite simply, ‘food for your soul’. A huge Cantonese marinated cauliflower steak that is juicy on the inside and deliciously crispy on the outside, smothered in a rich dark aromatic gravy.” Serves 3 to 4 EASY GREAT VALUE Preparation: 10 minutes Cooking: 25 minutes salt ½ t black pepper ½ t garlic powder ½ t onion powder ½ t Chinese five-spice ½ t cauliflower 1 large head groundnut oil 2 T sesame oil 2 t For the gravy: mushroom stir-fry sauce 2 T (see right or use shop-bought) rice wine 1 T dark soya sauce 1 t white pepper a pinch vegetable…

MONDAY’S 30-MINUTE PASTA LEMON-AND-JAMMY TOMATO PASTA Serves 4 EASY Preparation: 5 minutes Cooking: 20 minutes garlic 4 cloves, sliced Rosa tomatoes 600 g olive oil 3 T lemons 2 balsamic vinegar 1 T butter 100 g sea salt and freshly ground black pepper, to taste Woolworths bronze die-cut linguine 350 g red onions 2, roughly chopped vegetable or chicken stock 2 cups Woolworths tomato-and-basil pasta sauce 1 x 375 ml jar fresh basil, for serving Parmesan, for serving “Don’t drain the pasta for this dish. The starch thickens the sauce and brings it all together” 1 Preheat the oven’s grill. Fry 2 cloves garlic and half the Rosa tomatoes in 1 T olive oil in a large saucepan over a medium heat until the tomatoes burst. 2 Place in a…

“ The paste for the chicken creates a delicious, sweet earthiness with the fragrance of coconut” THAI-INSPIRED PORK BELLY WITH HOME-MADE NOODLES Serves 8 A LITTLE EFFORT GREAT VALUE Preparation: 30 minutes, plus 30 minutes’ chilling time Cooking: 2 hours For the pork belly: pork belly 2 x 800 g sea salt a generous pinch dried chillies 2 garlic 8 cloves ginger 2 x 5 cm pieces, thickly sliced masala curry powder 1½ T curry leaves 4 sprigs mustard seeds 1 T coconut milk 1 x 400 g can Woolworths chicken stock concentrate 2 sticks water 1–2 cups For the noodles: white bread flour 600 g salt ½ t water 1½ cups 1 Heat the oven’s grill to its maximum. Score the fat of the pork belly and salt generously.…

This August, six female chefs in Cape Town have teamed up to launch Female Forward Feasting. Every Thursday in August, you’ll be able to order a special menu from one of the participating chefs – Christi Semczyszyn of Tjing Tjing House, Sepial Shim of Sepial’s Kitchen, Julia Hattingh of Reverie Social Table, Liezl Odendaal and Lisa Knipe of Janse & Co, and Amy-Jo Windt from Jason Bakery. They met while cooking for and volunteering at Ladles of Love NPO. “One of the things we have learned during these times is to support each other and our community,” says Liezl. With such a wide range of restaurants participating, you could order a different feast every Thursday! Find the menus and see how to order at taste.co.za.…

Preheat the oven to 180°C. Throw some garlic and leeks or onion in a shallow baking dish. (Do not use red onion unless you like eating purple food.) Arrange frozen skinless hake fillets and some veggies on top. Sweetcorn (cut straight from the cob), cauliflower, carrots, sweet potato and butternut all work well. Season to taste and sprinkle over some chilli, plus turmeric (optional). Pour over a can of coconut milk so that it just covers everything (add a little veg stock if the liquid seems too little). Bake for 20–30 minutes, depending on the kind of veg you choose (root veg will take longer, sweetcorn and cauliflower will be quicker). Serve in bowls with a squeeze of lime juice.…

VEGGIE MATCHES CABERNET SAUVIGNON Try with: A mushroom burger PINOT NOIR Try with: A warm lentil salad GRENACHE Try with: Caramelised onion-and-brinjal tart SANGIOVESE Try with: Mushroom-and-spinach lasagne SYRAH Try with: Cauli steaks with herb salsa MERLOT Try with: Sweet potato-and-chickpea curry HOW TO PAIR VEGGIES WITH A FULL-BODIED RED? Create “meatiness” by choosing a protein such as tofu, quinoa or beans, and focusing on enhancing flavour with fat and umami ingredients, from mushrooms, miso and soya sauce, to nut butters and oils.…

“ I freeze sticky honey-and-soya chicken for semi-prepared family meals” My father said he stopped liking chicken the year my mom bought 100 frozen chickens at a very special price from a contact of my uncle’s. I must have been very young because I cannot remember Our Year of the Chicken. I definitely don’t recall in any negative way a surplus of poultry in our home in the late 70s. But I will never forget the industrial quantities of frozen chicken schnitzel Marie kept in the freezer for emergency suppers, unexpected visitors or hungry students who descended on her home when my friends came to visit over weekends and holidays in the 80s. I also remember once eating a deboned chicken that she had prepared at a cooking master class.…

“ Use Woolies’ ready-cut butternut to save time” THE OG LASAGNE Serves 4 to 6 A LITTLE EFFORT GREAT VALUE Preparation: 20 minutes Cooking: 50 minutes olive oil 4 T free-range lean beef mince 250 g pork mince 250 g onion 1, finely chopped garlic 3 cloves, crushed thyme 4 sprigs, chopped celery 3 sticks, finely chopped carrots 2, finely chopped tomato paste 4 T tomatoes 1 x 400 g can beef stock 1 cup sundried tomatoes 440 g lasagne sheets 150 g butter 2 T sea salt and freshly ground black pepper, to taste mozzarella 100 g, grated “ Use firm grated mozzarella or torn buffalo mozzarella” For the cheese sauce: flour 3 T butter 4 T cream 1 cup, warmed full-cream milk ½ cup, warmed Parmesan 50 g,…

CHEESY SOUFFLÉ OMELETTE “The first time I made a soufflé omelette was in my home economics class. I’ve never forgotten it. The eggs are so light and cloud-like, you’ll never want to prepare an omelette any other way. Change the cheeses to suit your preference. I’m a fan of stinky cheese. You might not be. And that’s okay.” Serves 4 EASY GREAT VALUE Preparation: 10 minutes Cooking: 15 minutes free-range eggs 10, separated blue cheese 40 g mature Cheddar 60 g, grated provolone 60 g, sliced chives 20 g, chopped hot English mustard 2 t cream 4 T sea salt and freshly ground black pepper, to taste olive oil 2 T 1 Preheat the oven to 200°C. Whisk the egg whites until soft peaks form. 2 Toss the cheeses, chives,…

“Posset, ice cream or apple pie with a cookie dough crust? We did it” The team says…. These are just a few more food finds that have sustained us during lockdown “I love the products by Local Village Foods (localvillagefoods.com). My current favourites are their sorghum and moringa powders for smoothies and morning oats.” – Mogau Seshoene, TASTETube contributor “The owners of Ice Dream Land (facebook.com/icedreamlandplett/) run a deli filled with feelgood food. Mamma does fantastic chilli oil and pickled brinjals.” – Hannah Lewry, contributing food editor “Bao Down (baodowncapetown.com) does a spicy soya dipping sauce, which I use to season kimchi fried rice topped with black mushrooms from Babylonstoren.” – Kate Wilson, editor-in-chief “78 Havelock Street (78havelock.co.za) make a tahini that I put in everything, including chicken rub with…