Indholdsfortegnelse for March 2021 i Woolworths TASTE

WHEN I FIRST STARTED AT TASTE, in what now feels like a different era, we went to a pop-up dinner cooked by a South African chef who had spent several years working at an iconic London restaurant. He’d come home to realise his own nose-to-tail, farm-to-table dreams. The Salad Dodger often talks about that meal, even though it began with crispy pig’s tails and aïoli – his first brush with “offal”. There was also fall-apart braised lamb served simply with turnips, a jewel-green sauce and a jug of the braising broth. And, after dessert, a plate of still-warm, crisp-edged madeleines with crème Anglaise for dunking. Giles Edwards opened his restaurant, La Tête, at the end of 2016 at the non-hipster end of Bree Street. By sheer good fortune, this was…

“I may just cook, bake – and eat! – my way through the Dec edition! Oh my word!” – Sandie Parker “We made the hoisin hake with egg-fried rice for dinner last night from the Jan/Feb issue of TASTE. Very easy to make and so good! There are so many delicious recipes in this issue. Can’t wait to try them all!” – Jolandi Labuschagne “All the way from Canada, making recipes out of TASTE magazines my mother sends me. Loving this one on a snowy Christmas Eve!” – Leandri du Plessis…

Some seriously good meals start with a can of tuna. Like these: Toss tuna with Woolworths’ Vietnamese-style dressing and serve with wholewheat vermicelli noodles and spring onions. Mix drained butter beans with tuna, anchovies, parsley, chilli, olive oil and lemon juice . Add tuna to a cauliflower-and-broccoli cheese bake. Mix tomato pasta sauce with tuna, bacon and ricotta. Mix tuna, grated mozzarella and Dijon mustard, spread on toast and grill until golden brown. Serve with your favourite soup. Mix tuna into a slaw and dress with Chinese BBQ sauce. Serve with fish tacos.…

ALSO CALLED A “PULL-ME-UP-CAKE”, the appeal of this trend lies in the way in which the icing cascades down the sides of the cake. How’s it done? Once the cake has been given a crumb coating, a layer of transparent acetate is wrapped tightly around the cake. More icing (the silky, flowing kind) is poured over the top, into the space created by the acetate. Then toppings are piled on (edible glitter, cocoa powder, sprinkles) and as the camera zooms in, the acetate is pulled up and away, so that a cascade of icing flows down the sides of the cake. It makes for compulsive viewing! Taking inspiration from the Barbie cakes of our childhood, the Disney princess tsunami cake is a popular subset of this trend. These cakes feature…

What is it? A legume! Cicer arietinum to be specific. Dried vs canned? Dried chickpeas are very economical and packed with flavour, but need to be soaked overnight before cooking. If you don’t have 12 hours to spare, you can speed up the soaking time to 1 hour by bringing them to the boil before leaving to soak. Canned chickpeas come with the added gift of aquafaba (the brine) – which can be used as an affordable, vegan egg replacement in baking. Is life too short to peel chickpeas? Maybe not. Some people report that the skins make them feel gassy and bloated, plus peeling them will make for a smoother hummus. To peel them quickly, place chickpeas in a bowl of water, and rub with your fingers before skimming…

Duncan Savage, Savage Wines “People were drawn to his warmth” After Allan was injured in a diving accident in his early twenties, he was told he wouldn’t live for more than five years… he lived for another 50. And he went places wheelchairs weren’t meant to go. When we got together for tastings he’d ask me about the surf, so a few surfing vintners hatched a plan to get Al back in the water. We organised an XL board and had a wetsuit customised. We only surfed with Allan on a few occasions, and every time we hit the sand, women in bikinis would just arrive! That’s how he was – people were drawn to his warmth. Allan rode lots of waves and he also had lots of wipeouts. But…

I first ate okra as a young girl when my adventurous mother had added it to a tomatoey beef stew. I remember disliking it before I even tasted it. It looked so unappealing when I scooped it up and watched the gooey slime slide off my spoon. That was one of the few times I wasn’t forced to “just try it first”, and the fate of okra was sealed for me. It’s funny how we write off something because of one memory. I held on to the belief that I’d never like okra until a few years ago on a trip to Angola with my dad. We went to a traditional wedding where, as at most African celebrations, food was part of the festivities. I remember my pangs of hunger…

BALSAMIC VINEGAR BALSAMIC-CARAMELISED PORK SAUSAGES WITH CREAMED CAULIFLOWER Serves 4 EASY GREAT VALUE Preparation: 10 minutes Cooking: 20 minutes Woolworths pork bangers 8 balsamic vinegar 3 T honey ¼ cup olive oil 2 T fresh thyme 5 g shallots or baby red onions 6, quartered sea salt and freshly ground black pepper, to taste For the creamed cauliflower cauliflower 700 g milk 2 cups garlic 2 cloves, crushed butter, for mashing sea salt and freshly ground black pepper, to taste 1 Preheat the oven to 200°C. Arrange the sausages and remaining ingredients on a baking tray and toss to coat. Roast for 20 minutes, shaking the pan occasionally to make sure the sausages colour evenly and caramelise. 2 Meanwhile, place the cauliflower in a saucepan, pour over the milk and…

BONNE MAMAN STRAWBERRY JAM Enjoy this traditional strawberry jam, made with only the finest quality fruit, dolloped onto scones with whipped cream. R79.99 for 370 g CHALONER RASPBERRY-AND-BLUEBERRY PRESERVE A hint of lavender adds floral flavour to this fruity preserve – a winner with all your favourite tea-time treats. R74.99 for 300 g FIG JAM Spread generously onto buttered toast whenever the mood takes you. R51.99 for 340 g MELON PRESERVE Fair warning: this preserve in ginger-flavoured syrup is addictive with Gruberg cheese. R42.99 for 200 g ONION MARMALADE Made with mustard seeds, it’s the perfect match with mature Cheddar on crusty bread or crackers. R33.99 for 200 g TOMATO-AND-CHILLI PRESERVE Try its mild chilli flavour with Roydon cheese. R51.99 for 240 g…

HARISSA LAMBAND-BRINJAL BAKE “Lamb mince, spiked with harissa and layered with brinjal, is served with thick yoghurt streaked with more harissa.” Serves 4 to 6 EASY Preparation: 30 minutes Cooking: 1½ hours brinjals 4 (about 1 kg) olive oil 1/3 cup sea salt and freshly ground black pepper, to taste red onion 1, finely chopped garlic 2 cloves, grated Woolworths free-range lamb mince 500 g peeled and diced tomatoes 1 x 400 g can smoked paprika 1 t harissa paste 2–3 T lamb or beef stock 1 cup fresh mint, for sprinkling couscous, for serving For the harissa yoghurt: thick plain yoghurt 1 cup harissa paste 2–3 t 1 Preheat the oven to 190°C. Thinly slice the brinjals lengthways. Arrange in a single layer on baking sheets lined with baking…

Add a punch of flavour to your cooking with these chilli, garlic and ginger buys from Woolies Chilli-infused olive oil Made in SA, this combo of extra virgin olive oil and smoked chilli can be drizzled over pizzas and salads, added to sauces, or used as a dipping oil. R89.99 for 200 ml Freeze-dried chilli rings A pantry staple perfect for adding spice and colour to your favourite curry. R36.99 for 3 g Asian pickled ginger It’s not only for eating with sushi. Try adding its spicy, sweet brininess to salads, stir-fries, noodles, braised chicken and cocktails. R109.99 for 200 g Black garlic Made by heating whole bulbs of garlic over the course of several weeks, these caramelised black cloves add richness to purées, sauces, pastas and pizzas. R39.99 Garlic…

“My favourite ingredient is butter. My last meal on Earth would probably be freshly baked bread and butter. Eggs fried in butter, butter icing, brown butter and sage on pasta – it makes everything better!” – Katharine Pope “Double-thick plain yoghurt! It covers everything from breakfast to smoothies, marinades for meat, light dressings for salads, and lazy accompaniments for almost any dessert.” – Jess Spiro “Honey, salt and olive oil are my holy trinity that sits next to the stove permanently. And I hate to turn this into a list, but I think sweet potatoes might be my favourite food. Ever. ” – Khanya Mzongwana “I have an onion almost every day. In stews, salad, crispy toppings and roasted. It’s that ingredient that makes a difference to everything.” – Siphokazi…

What’s happening online? @ WWTaste EASTER FEASTS START HERE Learn how to make hot cross buns from scratch, plan the ultimate Easter Sunday lunch and try out a few camping recipes if you’re away for the long weekend… HAVE YOUR (DAIRY-FREE) CAKE AND EAT IT From rice pudding and lemon cupcakes made with almond milk to giving coconut milk the texture of whipped cream, we’ve got the best tips for baking with dairy alternatives. If you’re dairy intolerant, vegan or simply reducing your dairy intake, we’ve got you covered! MUESLI VS EGGS Over the past year, what South Africans eat for breakfast has shifted according to our online community. So we thought we would find out exactly what you are eating. Overall, muesli tied with eggs for the top spot,…

“Just before we got married, my wife Sarra and I travelled through Vietnam on a motorbike,” explains owner Bruce Beattie. While in Ho Chi Minh City (formerly Saigon), an old lady named Suzy took them in and educated them about the food. The restaurant is named for her and features a strong Vietnamese influence, along with dishes from Thailand, Cambodia and southern China. The marinade recipe is a secret but includes lemongrass, garlic, ginger and a lot of fish sauce. After marinating, the wings are slow-roasted, then finished on a charcoal grill and tossed in a sweet-and-sour sauce. The result is packed with umami – a real flavour bomb. As they’re quite salty, Bruce recommends pairing the wings with a Nagasaki negroni – a sake-based negroni, using Japanese gin. The…

With six votes for it, it’s safe to say that the TASTE team runs on Woolies’ double-cream plain yoghurt. What else can we recommend from the dairy (and dairy alternatives!) aisle? Here’s our pick “I love the smoked Cheddar slices. They’re the best thing on a burger or in a jaffle with onion marmalade.” – Keletso Motau “The cultured coconut is a new favourite! I discovered it when I made my coconut-and-strawberry fool (see p 86). It’s amazing and it beats the other sweetened cultured coconut on the market. Also, I love it because it’s dairy-free!” – Khanya Mzongwana “The coconut yoghurt is fab with chopped pineapple and eaten with my hake curry on page 20.” – Abigail Donnelly “I love the double-cream plain Ayrshire yoghurt – it’s so thick…

Over the years, Allan shared much pithy and colourful wine advice with the teams at TASTE and Woolies, such as: ON STORING WINE: “Don’t keep wine for too long. Drink it!” ON TASTING BUBBLY: “Sparkling wine excites all the senses, including hearing. Don’t forget to raise the glass to your ear and listen to those bubbles snap and crackle.” ON OUR NATIONAL WINE TREASURE: “I call Pinotage the wild love child of Pinot Noir and Cinsault. There’s never been a better time to open a bottle and appreciate its finer points.” ON CHILLING RED WINE: “Simply follow this cardinal rule: if the ambient temperature is above 18°C, red wine should be enjoyed lightly chilled at between 13°C and 16°C to do it justice.” ON PICKING A FAVOURITE: “The best wine…

Okra is an edible seed pod popular in West Africa and the south of the United States. Sometimes referred to as lady’s finger, it comes in two colours – red and green. Both taste the same, and the red turns green when cooked. Aside from deep-frying it, you can also use it in stews as a vegetable or as a thickener. It has a sweet, grassy flavour that takes on more depth when cooked for longer, and can be crisp and juicy or dense and creamy. Look for firm, springy pods with no mushy, yellowing spots.…

MANY WORDS WERE USED to describe 2020. Unprecedented. Disaster. The ubiquitous “pivot”. Insert your favourite expletive here. But other words also came up: creativity, survival, collaboration. It’s this last in particular that has been the lifeline for many working in the hospitality industry, including Jess Shepherd and Luke Grant of Good to Gather and Nathalie Ammann of Rozendal Vinegar and Guest Farm in Stellenbosch. Jess and Luke ran the award-winning and highly regarded The Table restaurant at De Meye Vineyards in Stellenbosch for six years, where they served seasonal, close-to-the-Earth food using produce they grew themselves. They’re now doing pop-up lunches and dinners at Rozendal, following the same farm-to-table philosophy, as well as running a small Sunday market at the same venue where they sell fresh produce, bakes made by…

PEKING MUSHROOM PANCAKES “Instead of duck, I have used an array of mushrooms. If you are not a fan, you can use smoked tofu, cauliflower or baby marrows, but the mushrooms really do work well – they provide a bold umami flavour and take on the Chinese five spice brilliantly.” “ Instead of duck, the mushrooms work well – they provide bold umami flavour” Serves 4 to share EASY GREAT VALUE Preparation: 10 minutes Cooking: 10–12 minutes mixed mushrooms 500 g (I used shiitake, oyster, king trumpet and shimeiji mushrooms) Chinese five spice 1 T dried chilli flakes a large pinch sea salt a pinch tamari or low-sodium light soya sauce 1 T canola oil 3 T To serve: shop-bought wheat-flour pancakes 16–18 (or use washed little gem lettuce leaves)…

CHICKEN MINCE Spicy empanadas, meatballs, sliders and larb are just a pack of chicken mince away. Woolies’ chicken mince is made from breast meat and the chickens are fed a vegetarian diet of grains and pulses only. R57.99 for 500 g LEAN TURKEY MINCE Made from a blend of turkey breast and thigh meat specially selected for its quality, turkey mince is delicious in stuffed Med-style peppers, koftas, burger patties and light pasta bakes. R66.99 for 500 g EXTRA-LEAN OSTRICH MINCE Try this tasty alternative to beef in lasagne, Bolognese and cottage pie. (Woolies guarantees a maximum of 5% fat in its extra-lean ostrich mince.) R67.99 for 500 g FREE-RANGE LEAN BEEF MINCE Ragù, Italian-baked meatballs, koftas, enchilada bake, spag bol… the choice is yours with versatile beef mince. The…

“When I was about 17, the only thing I wanted to do was leave the island. I felt that I had experienced every bit of it I could possibly want, that it had no more to give. I had grown up in a working family where everyone had to contribute. My father is a fisherman and my mother ran the family restaurant by the water. Us kids were always on the go; we helped dad with his preparations for a night at sea, helped mum with the cooking and the daytime restaurant chores like hanging octopus on our washing line, and then off we were – to the restaurant. Once there, we would peel potatoes, gut fish, serve tables – we did it all. That time was truly unforgettable. Even…

WINNING LETTER Throughout all the COVID restrictions we have endured, I have eagerly waited for our family Christmas gathering, and as soon as the December TASTE magazine hit the shelves I grabbed a copy and settled down to dream, plan and scheme a TASTE-inspired menu to banish the COVID blues and celebrate family, laughter and love. I turned to page 94 and spotted easy Jaffa cakes, and childhood memories flooded my mind. I was born in the UK, and spent most of my childhood there. My parents were hardworking and loving, but they didn’t spoil us with many treats. Except at Christmas. My mother loved Jaffa cakes and would always buy them as a Christmas treat, rationing them out before putting them back in a locked cupboard. To make mine…

GOURMET CRAB ROLL Makes 4 EASY GREAT VALUE Preparation: 15 minutes Woolworths seafood sticks 250 g, torn green apple 1, grated Woolworths vegan mayonnaise 2 T sea salt, to taste Woolworths ultimate hotdog rolls 4 cucumber 1, peeled and sliced into ribbons For the topping: Woolworths roasted seaweed snack 5 g sesame seeds 2 t peanuts 20 g, toasted and roughly chopped 1 In a medium-sized bowl, toss the seafood sticks with the grated apple and mayonnaise. Season with salt. 2 To make the topping, blend the roasted seaweed with the sesame seeds, then combine with the peanuts. 3 Top each roll with a few slices of cucumber and the crab mixture, then sprinkle over the topping. DAIRY-FREE WINE: Woolworths Domaine Grier French Rosé TUNA MEATBALLS IN TOMATO SAUCE Serves…

Woolies product I love Woolies! One of my favourite discoveries are the stock concentrates – the mushroom stock concentrate is delicious. I’m trying to moderate my dairy intake, so I also love the cultured coconut. Aroma Garlic cooking in olive oil. Treat Dark chocolate. Sometimes I have dark chocolate and a bit of peanut butter. It’s so good! Cookbook I have almost 300 cookbooks – I’m competing with Liam Tomlin! At the moment On Vegetables by Jeremy Fox is my favourite. He’s not a vegetarian, he just loves veg – like me. One of my favourite recipes is his charred Tenderstem broccoli, (my favourite veggie) with a pine nut purée, dressed with water from roasted red peppers. Running a kitchen Running a successful service is like making music. When it’s…

Pour 2–4 T of your spirit of choice into an old-fashioned glass filled with lots of crushed ice or cubes. Sherry, whisky or brandy will do; even gin or vodka in a pinch. Add 1–2 T simple syrup, or 1 T fruit cordial and top with sparkling water or soda. Finish with sliced seasonal fruit of your choice. Try red plums or the more traditional sliced lemon and orange. Sip through a glass or paper straw (no plastic for us!).…

Plan B. Exit strategy. Relocating. There has been an upsurge of this kind of talk recently. But without what in dinner-party speak is known as a parachute passport, Jacques, Seb and I are going nowhere. And we’re happy with this. Oos, wes, tuis, bes (east, west, home’s best) as the old Afrikaans adage goes. But this doesn’t mean that we are completely unafraid. Well, Seb is. Because he is fearless and derives immense joy from living in the moment. For Seb, every day is the best day ever. We could learn much from our son. Having watched some of our friends leave, we are intensely aware of how painful this move is, both for those leaving and for those staying. And before each move we have the same conversation. I…

The last conversation I had with my late granny Cynthia last year was about green bean bredie. We spoke about how best to season it. Her favourite way was to use only salt and pepper with a few cloves, while I add cumin and coriander. My gran was a great influence on, and laid the foundation for my cooking style, as I lived with her for several periods of my life, starting from the age of six and on the last occasion when I was in my early 20s. My memories are flooded with the tastes and aromas that filled her kitchen. As she had done out of circumstance, I have made the conscious choice to cook most of the meals my children eat from scratch. My signature style of…

STRAWBERRY-COCONUT FOOL “I obviously love that this is called a fool. Probably because it’s so easy, even a fool could make it? That isn’t the real backstory, but for the sake of this super simple recipe, I’m sticking to it!” Serves 4 EASY GREAT VALUE Preparation: 5 minutes strawberry jam ½ cup Woolworths cultured coconut 500 g muesli 150 g fresh coconut chunks 50 g, thinly sliced fresh strawberries 200 g, sliced Layer the ingredients into glasses, starting with a spoonful of jam, then the cultured coconut, muesli, coconut and strawberries. Repeat the layers until the glasses are almost full. These can be made in advance and refrigerated until ready to serve. MEAT-FREE, WHEAT- AND GLUTEN-FREE WINE: House of BNG Nectar Rosé 250 ml can MONTE CRISTO TRAY BAKE WITH…

Born in Taiwan and raised in SA and the UK, Ching-He Huang is an Emmy-nominated TV chef and author. She’s renowned for fusing tradition and innovation, using fresh, organic, ethically sourced ingredients to create contemporary recipes influenced by her Chinese heritage. In Asian Green – Everyday plant-based recipes inspired by the East, she aims to help anyone who wants to eat more veggies, or go completely plant based, with easy recipes made with commonly available ingredients. Asian Green (Kyle Books) is distributed in SA by Jonathan Ball Publishers. Find it at good bookstores for R475.…

ZESTY WHITE BEANS ON TOAST “Top slices of ciabatta or sourdough with these marinated beans made using pantry ingredients. Make the dressing the day before and toss with the beans just before serving. If you’re giving bread a miss, fill lettuce ‘cups’ with the dressed beans instead.” Serves 4 to 6 EASY GREAT VALUE Preparation: 15 minutes Cooking: 5 minutes For the dressing: bird’s-eye chillies 2, seeded garlic 2 cloves Woolworths roasted cherry tomatoes 90 g, drained capers 2 T anchovies 4 fillets lemon 1, zested and juiced Italian parsley 10 g, roughly chopped olive oil 1 T cannellini beans 1 x 400 g can, drained ciabatta or sourdough 4–6 slices, toasted salt, to taste green peppercorns, crushed, to taste 1 To make the dressing, pound the chillies, garlic, cherry…