Indholdsfortegnelse for December 2020 i Woolworths TASTE

said Chelsea Moyo, Woolies’ food marketing manager. And this is how I have always felt about Christmas, too, that the food traditions are inseparable from the joy. I held onto my own family rituals for years, even transporting them to London when I lived there briefly, but, over the years, I have also adapted. Slowly. “CHRISTMAS WOULDN’T BE CHRISTMAS WITHOUT … OXTAIL,” We started serving the gammon hot on Christmas Eve, forgoing the much-loved slaphakskeentjies, but embracing duck-fat roast potatoes with enthusiasm. At some point I started making a praline semifreddo from Jamie Oliver’s first cookbook as a trifle alternative. It stuck. One year, I was staying with my dad over Christmas and realised very late that he did not have a food processor to blitz the hazelnut-studded slab into…

CHRISTMAS COUNTDOWN A little prep can be the difference between starring in The Nightmare Before Christmas and It's A Wonderful Life. So don’t leave it all to the eleventh hour, look out for our Christmas countdown on Instagram. We’ll give you handy prompts for everything you can do ahead – from planning your menu to brining the bird. Follow @wwtaste on Instagram to see our daily posts. NYE 2020 Let’s say a resounding goodbye to 2020, and ring in the new year with a fuss-free feast. But if the word canapés makes you run for the hills, fear not. Our snacks will fill the gap between cocktails without blowing your budget or wrecking the kitchen. SIDE NOTE While there’s a special place in our heart for sautéed potatoes and creamy…

CLARIFYING BUTTER: To separate the milk solids from the fat in butter, similar to ghee. To make it, simmer 100 g butter in a saucepan over a medium heat until a skin has formed on the surface, this should take about 15 minutes. Skim off the skin, simmer for a further 5 minutes to make sure the butter is completely clarified, skimming if necessary. Strain into an airtight container and store. It will keep for 2–3 weeks in the fridge. DEGLAZE: To add a liquid such as stock or alcohol to a warm pan to loosen the caramelisation on the pan and add more flavour to the dish. DUXELLES: A finely chopped mixture of mushrooms or mushroom stems, onions or shallots, herbs such as thyme or parsley, and black pepper,…

The crunch: A layer of crushed Woolies’ classic, gooey-centred brownies – complete with edible gold shimmer. The dome: Made using responsibly sourced cocoa, the dark chocolate dome is a marvel of modern dessert engineering. The sauce: Heat the butterscotch sauce provided and pour over the dome to see the chocolate melt and reveal the layers. Pudding theatre without the flames! The mousse: Chocolate and caramel mousse (made with fresh cream and free-range eggs) replaces the customary custard in this Willy Wonka-worthy creation. The presentation: The table-ready transparent pedestal bowl means you can show off the distinct layers. Plus, there is one less dish to wash up. Bravo! The sponge: Again, only free-range eggs were used when making this layer, as well as more of that essential responsibly sourced cocoa and…

IF THERE’S ONE DRINK I’d like to see at the buffet this year, it’s punch. Happily, along with such 70s and 80s creations such as chocolate mousse, fondue and flan, it appears to be making a comeback. After a long year of deprivation, punch is forgiving, easygoing and – whatever you may have experienced at varsity – not supposed to be that strong. It can also service a party of two or 12 (now that we can, in theory, gather in slightly larger numbers). These are the basic building blocks of any punch: Alcohol: gin, rum, whisky or bourbon, tequila, wine, anything will do really. Fruit juice: lemon or lime, but any citrus will work. Water: flat or fizzy. Spices: cinnamon sticks, cassia bark, nutmeg, star anise. Sugar or sweetener…

1 78 HAVELOCK FOR: Seasonal harvest-table fare Lauren Nash is a self-taught chef, caterer, entrepreneur and former owner of the Boccadillos franchise. She opened 78 Havelock in mid-January 2020. Before the pandemic, Lauren’s clientele could expect a decadent harvest table laden with salads, pastries, roasts and creative veggie dishes. Currently, her primary focus is on fresh pre-packaged meals that include many harvest table favourites – the menu changes daily (see the website). Order via WhatsApp to eat at home, or enjoy individually priced portions in the airy restaurant, which also serves fantastic breakfasts. 78 Havelock Street, Central; tel: 041 506 5749, 78havelock.co.za, @78havelock 2 THE KINDRED KITCHEN FOR: All your plant-based desires Founded in July 2018, this is the city’s first completely plant-based restaurant. The team – who refer to…

MENU 1 The classic soiree Starter: Woolworths poached trout with bagel seasoning Main: Woolworths plum-stuffed lamb rack Side: Butternut-and-beetroot salad with cauliflower couscous Dessert: Woolworths chocolate-and-hazelnut croissant star If you find yourself hosting more than one festive-season meal, we have a menu for every occasion. Start with a showstopping main, pair it with the perfect sides and let the starters and desserts take care of themselves MENU 2 Braai vibes Starter: Woolworths selection of meat-and-cheese rolls Main: Soya, chilli and honey braaied beef fillet Sides: DIY crunchy Asian-inspired noodle salad Dessert: Woolworths melting chocolate dome trifle MENU 3 The family feast Starter: Woolworths smoked trout-and-lemon terrines Main: Cheesy roast cauliflower tray bake Side: Mixed bean salad Dessert: Woolworths red velvet berry trifle MENU…

GIANT BISCUIT WREATHS Makes 2 EASY Preparation: 20 minutes Baking: 30 minutes butter 140 g, chilled and cubed icing sugar 150 g free-range eggs 2, separated vanilla paste 1 T almond essence 1 t flour 200 g salt ½ t For the icing: icing sugar 150 g, sifted preserved ginger 100 g, blended until chunky lemon 1, juiced 1 Preheat the oven to 180°C. Using an electric mixer at a medium-high speed, cream the butter and icing sugar until light and fluffy. Add the egg yolks, vanilla paste and almond essence and mix until combined. 2 Fold in the flour and salt, then mix until a dough forms. Wrap in clingwrap and chill for 30 minutes. 3 Roll out the dough on a clean surface to a thickness of 1…

“ You might even consider giving the sit-down lunch a miss and making these sarms instead, for a radically different Christmas ” CONFIT DUCK “BANH MI” WITH CLEMENGOLD SYRUP “Okay, so this is not really a banh mi, but I did take my inspiration from the famous Vietnamese street snack. This festive version uses a Woolies product that’s very dear to me – confit duck (so you don’t even have to rely on leftovers). The crazy-easy ClemenGold syrup becomes jammy and can be spread on toast or enjoyed with scones and cream later. Put a bottle of Steenberg Pinot Noir Brut MCC on ice for this one.” Serves 4 EASY Preparation: 25 minutes Cooking: 35 minutes Woolworths confit duck 1 kg Woolworths ClemenGold juice 1 cup fresh ginger 30 g,…

When he was growing up, Keletso Motau’s aunt Naomi made this easy fridge tart every year over Christmas. And if your favourite tannie has a similar recipe, you’ll know it’s the business! It’s made with condensed milk, cream and mini marshmallows, and usually some kind of fruit – pineapple or even guavas. This version swaps the customary Tennis biscuit base for ginger biscuits for extra-festive spice. Or give it a piña colada vibe by swapping out the cream for Woolies’ full-cream coconut yoghurt. You can thank us later.…

WINNING LETTER Whenever I feel anxious, stressed or sad I turn to cooking or baking to help me cope and provide a distraction. I’m no professional but I love food and trying new recipes. I find the process therapeutic. Most of the time, the end product doesn’t look at all like the picture in the recipe but most of us can agree that taste is everything! We lost our beloved furry friend quite recently. She was family. The pain we are dealing with is unimaginable. She joined our family when we had just gotten married and had been with us for 13 years! It was one of the best gifts I had ever received as I had always wanted a dog growing up. I turned to cooking to keep my…

“This preserved fruit glaze – which reminds me of stained glass – can be made up to a week in advance” TURKEY WITH MAPLE BACON AND SULTANA STUFFING Serves 12 A LITTLE EFFORT Preparation: 25 minutes Cooking: 3 hours 35 minutes For the stuffing: olive oil 2 T butter 2 T onion 1, finely chopped leeks 4, finely chopped garlic 6 cloves, finely chopped pork mince 500 g sultanas 50 g Woolworths Christmas herb stuffing with ancient grains 2 x 100 g packets sea salt and freshly ground black pepper, to taste Woolworths frozen turkey 1 butter 4 T, cubed salt, to taste bacon 250 g sultanas 50 g maple syrup 4 T vino cotto ½ cup black grapes 500 g 1 Preheat the oven to 180°C. To make the…

For those unexpected (smallish) family gatherings on the horizon, or for those warm summer nights when cooking is not on the cards, look no further than the well-stocked deli section at Woolworths. Fantastic new additions include trout ribbons and a trout side, both seasoned with (wait for it) bagel seasoning! If this is not the perfect bagel topping, we don’t know what is. It will lend a whole new dimension to weekend bagel breakfasts. Let’s also not forget the trout-and-cream cheese rolls for the perfect on-the-go snack, and if it’s a big spread you’re looking for, the deli meat and cheese platter has your name on it. woolworths.co.za…

“Dear Santa, I’ve been (really, really) good this year. I’d love a bottle of Astoria Ice Prosecco, because, well, I deserve it!” – Liesl Nicholson “Definitely the new crackers that pop streamers and have no plastic treats. And the cheesemaker kit because they sold out last year!” – Abigail Donnelly “My pick would have to be the beer bread premix and the make-your-own flapjack mix – I really like the idea of feeling like I was part of making my gift happen! Also, nothing tops an edible gift, especially one with a container you can keep forever!” – Khanya Mzongwana “The candy-coated mallow pops are my all-time favourite. I have a real problem with them!” – Katharine Pope “I reckon I’ll get some extra brownie points for putting these treats…

WE CHEFS CAN BE a really soppy bunch. Any memory from our lives is turned into a dish or culinary story, especially when creating new recipes. I wish I could say I’m different, but I’d be lying. I love a twist on a nostalgic dish and gladly play with flavours from my childhood all the time. This dish is one of those happy creations. Every December my parents would ship my brothers and I to Limpopo for the festive season and, besides the scorching heat of the place, the memory that lingers the most in my head are the desserts. Green or neon red jelly with canned peaches, pudding and custard. It was the same dessert served at family gatherings in trifle form, too. So I’ve always associated those flavours…

1 For the storyteller: Thelema The Abbey The name of this wine, which Thelema makes exclusively for Woolworths, comes from a tale by 16th-century writer François Rabelais. He describes a beautiful abbey, Thélème, where the only rule was “do as thou wilt”. And whatever you choose to do this holiday, this wine should be included. It impresses with spice and white pepper from the 60% Shiraz, soft lush fruit from the 30% Grenache and an inviting twist from the 10% Petit Verdot. R219.99 2 For The Sauvignon Blanc fan: Signature Sauvignon Blanc 2020 from Diemersdal Fancy surprising someone with a superb new discovery? My quest for quality Sauvignon Blanc took me to Diemersdal where I discovered two outstanding 2020 Sauvignon Blanc tanks. Winemaker Thys Louw and I had the pleasure…

That I will always count Jacques Erasmus’s Christmas custard – the one he served at a Woolies Christmas media launch one year – as one of my culinary highlights says as much about me as it does about him. I cannot, and will not, resist Woolworths’ 500 ml tub of fresh custard made with vanilla seeds and fresh cream. I have been known to eat an entire tub by myself. Perhaps not all in one sitting, but throughout the day, or an afternoon, using a big spoon to dip into my secret stash at the back of the fridge. It is the finest custard in the world. And that day Jacques served it in enormous glass fishbowls. There must have been about 20 litres in each bowl. Five sparkling bowls…

BURMWELOS “My friend Sara Benetar recently shared her late mother’s recipe for burmwelos with me. Donna Benetar was renowned in the Cape Town Sephardic community for her cooking.” Makes 45–50 A LITTLE EFFORT GREAT VALUE Preparation: 45 minutes Cooking: 40 minutes fresh yeast 30 g (or 2 t dry yeast) sugar 1 t salt a pinch warm water 2 cups flour 360 g canola oil, for deep-frying For the syrup: honey 3 T sugar 100 g water ½ cup ground cinnamon, for sprinkling 1 Mix the yeast, sugar and salt with 1 cup water. Allow to stand until frothy (about 10 minutes). Add the remaining water and the flour to make a soft dough. If it’s too soft, add a little more flour. Allow to stand for about 20 minutes…

Chocolate chocchip cookies are filled with melt-in-the-mouth chocolate pieces. Chocolate-chip cookie duo contains triple-choc cookies with milk and dark chocolate chunks, as well as white chocolate cookies filled with white chocolate chunks. R149.99 for 400 g All-butter shortbread biscuits are made by one of Cape Town’s oldest bakeries, and have a melt-in-the-mouth texture, a light golden brown colour and an irresistibly sweet, buttery flavour. R139.99 for 500 g Shortbread in a protea celebration tin is locally made using real butter. The tin contains plain shortbread and shortbread dipped in chocolate. R269.99 for 1 kg Christmas gingerbread biscuits are made by a community in the Boland, hand cut and decorated with a botanically inspired wreath design. R159.99 for 500 g R54.99 for 180 g…

ASTORIA ICE PROSECCO DOC Fruity and slightly acidic, this versatile bubbly – brand-new and exclusive to Woolies – is delicious as an apéritif, a great partner to seafood and shellfish, and you’ll love it with pâtiserrie and summer fruit. R179.99 PIERRE JOURDAN SPARKLING TRANQUILLE BLUSH Brimming with strawberry and raspberry flavours (and just a hint of citrus), it’s a fresh, palate-tingling bubbly perfect for picnics and poolside brunches. R109.99 PIETER FERREIRA BRUT CAP CLASSIQUE Made by bubbly guru Pieter “Bubbles” Ferreira (of Graham Beck fame) this stylish blend of Chardonnay and Pinot Noir is rich and elegant – great as a gift or special end-of-2020 treat just for you. R319.99 SIGNATURE VINTAGE BRUT CAP CLASSIQUE This award-winner by winemaker Jeff Grier and Woolies’ expert Allan Mullins is full-bodied and luxurious…

PORK BELLY • It’s cut from the underside of the pig and is a fatty but tender cut of meat that wants to be slow-roasted. • Pork belly is used to make streaky bacon, which can be used in any number of ways, from the classic bacon sandwich to carbonara. • Thanks to its high fat content, it’s also made into pancetta, which can be stewed or sliced and cooked to a crisp in a hot pan. PORK RIBS • The most common rib cut is spareribs from the belly side of the rib cage. They contain more bone than meat, but have a higher fat ratio, which makes them the most tender. • Spareribs take a marinade or dry rub well and can be braaied, grilled or roasted. •…

“Hannah Lewry’s puttanesca baked hake, served with creamy polenta for a satisfying Saturday night dinner. Yummy.” – Gerda Janse van Vuuren “Tonight’s dinner was pea-and-broad bean quiche with a sweet potato crust.” – Jolandi Labuschagne “This weekend’s bake was @thelazymakoti’s lemon-and-thyme cake for my daughter’s birthday. I didn’t have edible flowers, so used Woolworths freeze-dried pineapple pieces and cake star decorations. I can highly recommend this recipe. So easy, moist, tasty, pretty and a great addition to a birthday!” – Debbie Griffiths…

The more you do in advance, the more you can relax on the day 1 WEEK TO GO: • Make the dressing for the trout-and-goat’s cheese salad and store in an airtight container in the fridge. • Make and freeze the turkey stuffing. • Make the glaze for the gammon and store in the fridge. TWO DAYS TO GO: • Make the chocolate coins and store in an airtight container. • Make the red pepper aïoli for the seafood platter and store in the fridge. • Defrost the turkey in the fridge. ONE DAY TO GO: • Sear and assemble the beef Wellington. • Make the chicken liver pâté. • Peel the potatoes for the fondant potatoes and store in water in the fridge. • Make the meringues for the…

“Turkey may be the centrepiece of the Christmas table, but if you get your roast potatoes right then, frankly, you could serve chicken nuggets and most people would still be happy” – Felicity Cloake SHARPEN YOUR STENCILS The quickest way to add a little Christmassy cheer to your table? Work with prepared goods and add a little stencil. No one will be any the wiser! ROYAL ICING STENCIL CAKE Buy a readymade cake, or make a simple sponge cake. Make the icing just before you’re ready to use it. Beat 1 free-range egg white until frothy. Add 180 g icing sugar and mix until incorporated. Gradually add 1 t lemon juice until the mixture is the texture of peanut butter. The icing should be spreadable, but not too wet, or…

GET STARTED Allow the pastry to thaw a little, then slice into long rectangles. Spread with your choice of toppings, leaving a 2 cm border at one end. Season with salt and pepper. Dab beaten egg onto the end of the pastry. Roll into a long cylinder, sealing it with the egg. Chill for 20 minutes. Slice, place on a baking sheet and brush all over with more beaten egg. Bake at 180°C for 20 minutes, or until golden and oozing. The classic: Ham, grated Cheddar, mustard. The Caprese: Pesto, Parmesan, mozzarella, sundried tomatoes. The pizza: Tomato passata, salami, Parmesan, grated Cheddar, oregano. Sweet tooth? Try a sweet version. The cinnabun: Cinnamon sugar, chopped dates and chopped nuts. Serve drizzled with caramel sauce.…

WHEN WE WERE LITTLE, we would wake up as the sun rose on Christmas morning, because our parents told us that the sun dances on Christmas Day. We woke up every year to catch it – we were fooled every time, I never caught it dancing! “Everyone brings a recipe they learnt from their stokvel group. And we fight about the menu” We went to church in the morning, and after church the cooking would start. When my grandmother was alive, my aunts, uncles and entire extended family would go to her house. She’s not with us anymore, so we alternate hosting. Growing up, there would be up to 50 of us, all celebrating together. I come from a Pedi background and, for us, the direct translation for my mother’s…

1 The sommelier: MOSES MAGWAZA @mazolamdu Winner of Eat Out’s Wine Service Award twice in a row, Moses heads up the sommelier team at Pretoria’s multiawardwinning Restaurant Mosaic (where the cellar houses more than 80 000 bottles!). All I want for Christmas is… a Coravin, a gadget that preserves wine, allowing you drink any amount without removing the cork from the bottle. I can drink what I’m craving and save the rest. This December I’ll be sipping… Champagne all the way! As a Zulu man, I love my steak, and while red wine might be your default choice, don’t discount the deliciousness that a Brut Champagne can bring to the equation. This summer we’ll be drinking more… Cinsault. Of all the varieties planted in the Cape, Cinsault has undergone…

When I was a child growing up in Bloemfontein, Christmas never meant anything deep to me and my family. As Buddhists, we attended the local temple every Sunday and recited the chant before meals. But Christian holidays are unavoidable in a Westernised society and I remember suburban families adorning their homes with tinsel and lights. When we went out at night, my Papa would drive us through the wealthier neighbourhoods so that we could admire their festive decorations. School played a major role in our perception of the December holidays. There was always a play, we’d sing carols, and our school hosted one of the busiest Christmas markets in Bloem. Some of our friends hosted Secret Santa parties where we received felt stockings containing mint-flavoured sweets. I participated in some…

The eight-day holiday of Hanukkah (10–18 December this year) is celebrated with the lighting of the menorah at sundown and the sharing of traditional foods and gifts THE HISTORY Hanukkah commemorates the rededication of the Second Temple in Jerusalem after the Jews rose up against their Greek-Syrian oppressors in the second century BC. They were called upon to rebuild the temple’s altar and light the menorah (ceremonial candelabrum). Although there was only enough olive oil to keep the candles burning for one day, the flames miraculously continued to burn for eight nights. THE LIGHTS The menorah is the centrepiece of the Hanukkah celebration. Eight candles symbolise the number of days that the oil burnt; the ninth, the shamash, is used to light the others. THE FEAST Traditional Hanukkah foods are…

WHETHER YOU SEE THE WORDS “cook, eat, repeat” as a reassuring reminder of a routine that provides solace and structure, anchoring us in what truly matters in life, or as a draining encapsulation of the drudgery of cooking, you will find much at Christmastime to confirm your views. Even those of us vehemently in the former camp cannot deny the encroaching exhaustion so dreaded by the latter. In truth, I exult in the cooking, but I can get worn down by all the planning and the never-ending clearing up. And yet, at the time of writing, under lockdown and unsure of how expansive Christmas celebrations might actually be in 2020, I feel a wistful pang for those frenziedly mapped-out schedules and shopping lists, those cluttered surfaces, messy tables, even those…

CHRISTOPHE’S PORK BELLY WITH APPLE AND FENNEL “This is a classic, foolproof recipe that deserves a place in your Sunday lunch repertoire.” – Christophe Dehosse, chef-owner of The Vine Bistro at Glenelly Estate and Joostenberg Bistro at Klein Joostenberg Serves 6 to 8 A LITTLE EFFORT GREAT VALUE Preparation: 30 minutes Cooking: 2 hours 15 minutes fennel seeds 1 T thyme leaves 4 t fresh rosemary leaves 1 t lemons 3, zested fine salt 1 T black pepper 1 t vegetable or olive oil skin-on pork belly 1 x 2 kg, scored garlic 2 heads baby onions 10–12, peeled fennel 6 large bulbs apples 6 Dijon mustard, for serving creamy mashed potatoes, for serving “ Ribs should be marinated for two days, then cooked twice ”– Jimmy Arvinitis 1 Preheat…

Oink! The Perfect Pork Cookbook (R450, quivertreepublications.com) contains endless inspiration using versatile, value-for-money pork, from Monday’s schnitzel to Saturday’s braai chops and Sunday’s epic roast. To stand a chance to win a copy, visit taste.co.za.…