Indholdsfortegnelse for April 2021 i Woolworths TASTE

AFTER ALMOST A YEAR OF DISTANCE, the idea of being able to plan a menu and cook for people – just for the sheer joy of it – gives me such a genuine thrill that I don’t know where to start. But then, this isn’t strictly true. Whenever I can’t decide where to begin, I begin with lamb. If I had to choose my favourite meat, there would be no contest. Yes, chicken is a weeknight fallback I could not live without, but for me serving lamb – any kind of lamb – turns an ordinary meal into an event. Lamb loin chops, pummeled into tender submission with thyme and lemon and seared (after rendering the fat, obvs) or a butterflied leg, smeared with harissa and cooked over the fire…

“Last year I made croissants for the first time. It’s a three-day process and it was in the heart of winter, which is perfect for laminated pastry. I was pretty chuffed with my effort and I’m so not complaining about croissant prices ever again. Next on my list is baking beautiful macarons.” – Sandra van de Rheede “I’ve improved my curry skills over the past year (I think so, anyway!) and I love slow-roasting cuts like pork belly and beef shortribs – this year it will be the turn of brisket. And one recipe I’d really love to nail is the Woolies’ chicken-and-broccoli bake!” – Sam Venter “I learnt how to make idiyappam, bread and McD apple pies. Now I want to learn how to do icing on cakes with…

COOK’S TIPS Yes, this baked-feta dish was inspired by that TikTok video that went viral in Febuary (Finland ran out of feta. Seriaas!) But we put our own spin on it with this butter-roasted balsamic-and-tomato version. Add the caper brine to the tomatoes for extra flavour and if you want a richer version, you could pan-fry the blanched gnocchi and use Woolworths’ Danish feta. Serve with fresh basil in all versions. SMART SWAP This veggie mash adds a sweet, earthy contrast to the chicken, but if you want to save time, you could use Woolworths’ readymade butternut mash instead. SERVING SUGGESTION? You could serve this cheat’s cassoulet ladled into bowls and topped with shredded baby spinach. Allow the greens to wilt in the hot, brothy beans. ROAST FETA AND PUTTANESCA-STYLE…

The scones are baked in one of the two wood-fired ovens on site, which lends them a slight smokiness. The team make all their own jams in traditional black potjies, using ripe seasonal fruit. Recent customer favourites include strawberry-and-pineapple, and a “hot toddy” marmalade featuring brandy. They’re wonderfully light and fluffy for two reasons – Karl applies a ratio of two-thirds cold butter to a third vegetable lard and takes care not to overhandle the dough before it goes into the oven. In fact, he drops the dough onto the tray instead of pressing it out like a traditional scone. Karl trained under his godmother, Ming Taylor of the Almundbury restaurant in Lakeside, and she was the inspiration for his restaurant. “They used to do scones on a Sunday afternoon,…

Prepare the spiced sugar syrup in advance: simmer 100 g sugar and ½ cup water with 1 cinnamon stick, sliced fresh ginger, 1 star anise and a few cloves. Strain and chill; the syrup will keep well in the fridge*. To a cocktail shaker filled with ice , add 3 T vodka (or gin), 1 T spiced syrup, 1 T dry vermouth and 2 T clear apple juice (optional). Shake, pour, and garnish with orange peel. (*Alternatively: add a dash of syrup to brandy, whisky or cognac on ice for, quite possibly, the perfect autumn nightcap.)…

Polite society once decreed that one should not discuss politics, sex or religion at the dining-room table. But, quite honestly, I think that an evening has not quite gone according to plan unless politics, sex and religion have been fervently debated. I only ask that the vegans give us a break, not because I dislike vegans (I don’t) or disagree with them (I don’t), but simply because I know that when I prepare meat, it is indeed a sacrifice. Sacrificial lamb being my favourite of all. While I feel guilty about it (I have Calvinist blood coursing through my veins), my greed is greater than my guilt, and so I prepare lamb with gratitude and respect. The only lamb I don’t love is one that needs to be carved –…

ALL-CHOCOLATE DROP COOKIES Makes 12EASYGREAT VALUEPreparation: 20 minutesBaking: 20 minutes dark chocolate 115 g, chopped butter 115 g, chopped Muscovado sugar 220 g caster sugar 100 g vanilla extract 2 t large free-range eggs 2 flour 100 g cornflour 80 g cocoa 25 g baking powder ¼ t sea salt a generous pinch Peppermint Crisp 200 g, chopped “Scoop and freeze this cookie dough and bake straight from frozen” 1 Preheat the oven to 180°C. Melt the dark chocolate and butter in a double-boiler or bain-marie until smooth. 2 In a separate bowl, combine the sugar, vanilla and eggs and beat at a low speed until combined. Pour into the cooled chocolate mixture and combine. 3 Mix in the remaining dry ingredients, then add the Peppermint Crisp and mix until…

STARTER • Braised split peas • Sharing bread with whipped sweet potato butter MAINS • uLoyiso’s pickled fish • Stovetop leg of lamb • White-wine-braised umleqwa, pot-roasted carrots and morogo with pistachio dukkah • Chicken livers with ibhisto and roast vine tomatoes • uNcinci’s frikkadels SIDES • Mushroom-Bovril umngqusho • uPamela’s remixed potato salad • Umfino DESSERT • White chocolate and tonka bean pap with hibiscus-and-honey tea…

Good for anything from fast food to transforming leftovers, if you've got eggs you've got a meal. And if Keletso Motau has anything to do with it, it’ll be just that little bit egg-stra, whether you’re cracking them for breakfast, dessert or an easy weeknight dinner HERBED SAUSAGE POTATO HASH WITH POACHED EGGS AND HOLLANDAISE SAUCE Serves 6 EASY GREAT VALUE Preparation: 15 minutes Cooking: 30 minutes Woolworths pork-and-herb bangers 500 g olive oil 2 T Woolworths medium Apache potatoes 6, cut into 2 cm cubes red onion 1, finely chopped parsley 2 T, roughly chopped chives 3 T, roughly chopped dill 2 T, roughly chopped free-range eggs 6 white wine vinegar 2 t sea salt and freshly ground black pepper, to taste For the Hollandaise sauce: free-range egg yolks…

“I WILL TAKE ANY CHANCE TO VISIT  the coast, being a Gautenger. And when the opportunity arose shortly after lockdown regulations were relaxed, I jumped at the chance to head for the Cape. I’d been wanting to meet chef Judi Fourie since she was awarded WWFSASSI Trailblazer status last year, and my research about sustainable seafood had yielded some interesting stats. Did you know that global fish consumption rose from nine kilograms per person in 1961 to 20.5 kg in 2018? Locally, at least 312 million kilograms of fish is consumed in South Africa each year, and recent statistics from WWFSASSI South Africa show that 94.2% of the world’s fish stocks are either fully exploited or considered unsustainable. Thankfully, as consumers, we are increasingly scrutinising the origins of our food.…

“I’m always asked to make frozen watermelon margaritas and I’m obsessed with Woolies BBQ quinoa chips! Those always go down a treat!” – Hannah Lewry “My trick for a weekend away is a build-your-own burger for dinner or lunch. Beef or chicken patties, bacon, cheese slices, caramelised onion, guacamole, crunchy salad, pickles and Woolies’ ultimate burger buns. Everyone helps themselves and it’s one of the most enjoyed meals of the weekend!” – Yvette Samaai “I always announce ‘I’m NOT going to be held responsible for feeding people, I want to enjoy my vacay too’ and then I end up bringing the whole grocery store! My party trick is throwing together a quick-and-delicious feast and making sure nobody else has to do anything.” – Khanya Mzongwana “That infamous 80s curry noodle…

What’s happening online? @ WWTaste CHECK OUT THESE BUNS! Whether you’re pro-raisin or vehemently anti, we’ve got a recipe for you! This Easter, we’re baking our buns with a coffee-laced custard, turning them into ice-cream sandwiches, stuffing them with burgers and lots more outlandish things! SHOW US YOUR MUSSELS Catch Mogau Seshoene, a.k.a. The Lazy Makoti, on TASTETube in April whipping up a “seafood boil” with prawns, mussels – and a whole lot of flavour. So easy it might just become your go-to seafood feast. WHICH LUNCHBOX ITEM DID YOU MOST LOOK FORWARD TO AS A KID? We asked the TASTE Recipe Club for their playground favourites. Here are some of the answers that made us nostalgic! “My mum used to make me leftover roast lamb/chicken/roast beef and salad sandwiches.…

Back in the kitchen: the Easter episode Catch our fearless editor Kate on TASTETube this month as she breaks out the biscuit decorating kit to use with her daughter, Holly, when they get “back in the kitchen”. Will their efforts look as good as the ones above? That remains to be seen, but we can promise quality entertainment. Foil-wrapped bunny “I love the gold-wrapped bunny and will make an Easter volcano choc cake where the bunny will be exposed. Then I’ll be making my Easter milk breads studded with caramel-coated nuts, traditionally made with brioche in France (see page 69 for recipe).” – Abigail Donnelly 5 hollow milk chocolate eggs “They’re a classic, plus they melt down nicely so you can repurpose any leftovers into sauces or cakes the next…

“My favourite memories growing up are of the few days before the beginning of Ramadan. My parents would take us with them to the shops and markets, and the ingredients would be very different from any other time of the year – lots of split peas and vegetables for the soups, pea flour, oils, and lots of flour. The first day was so exciting. My four sisters, my brother and I would all get turns to help in the kitchen making assorted boeka treats, fritters, daltjies, samoosas and pancakes. The traditional walks to the houses of neighbours, family and friends, taking pwasa koekies on nicely covered side plates, were my favourite thing. We would then return with treats from them. The selfless sharing that happens in this auspicious month is…

One of the most common features of indigenous foods is the use of fermented ingredients. Before the age of electricity, many foods had to be fermented to make them last – and the tradition continues. Fermentation adds flavour and structure, as well bacteria that help keep your gut happy. There is evidence of fermentation methods dating back to the origins of central and west African nomadic tribes, and migrating with them as they spread through eastern and southern Africa. I remember as a child, growing up in Soweto, whenever my siblings or I were ill, our mom Gloria would buy us mageu (that’s the name in the Sesotho group of languages – Sotho, Tswana and Pedi; in isiXhosa it is spelled marhewu and has various spellings in other southern African…

Communal cooking is a double-edged sword, especially if you are a control freak like moi. It’s lovely to cook with someone who knows what they’re doing, not so much if you catch them using Butro on your braaibroodjies. This is why I only go on self-catering holidays with food nerds and, even then, the likelihood of my imposing my food agenda on everyone is pretty high. I do not believe in settling for mediocre food on holiday. I’ve had some close calls. I once went away with a group of friends to a farm just outside Stanford. This was nearly 20 years ago and we were young and badly behaved. Still, I did pack my Microplane and my best paring knife. My friend Nikki, who was a commercial food stylist…

Store chocolate in a cool, dry place. If it comes into contact with moisture, the cocoa butter will begin to crystallise, giving it that white, dusty appearance known as “bloom”. This won’t affect the flavour or shine of the melted chocolate. Allow melted or plain or milk chocolate to set in a cool place – not the fridge, where it can become sweaty-looking and lose its shine. Chocolate absorbs other pungent flavours, so don’t stash it in the onion drawer. If melting chocolate comes into contact with moisture or overheats, it can become grainy and split. If this happens, remove it from the heat and add a little warm water or cold cream while whisking. It will slowly come back together. Return it to a gentle heat to melt again.…

The courtyard of Heritage Square is home to a vine that was planted in 1771 when the building was home to Dutch settlers. Now, 250 years later, it continues to flourish in a space that has been reinvented yet again – this time as Cape Town’s hottest new culinary destination – but with real respect for its history. The story of Local at Heritage Square is one of resilience and renewed hope, and it begins with landlord Victoria Engelhorn. She took over the building, previously home to steakhouse HQ, back in 2007 when she bought the lease from a previous owner who had saved the square from demolition – and being turned into a parking lot! HQ closed permanently in early 2020, leaving a large gap to fill. “When I…

KIKKOMAN LESS SALT SOY SAUCE This umami-packed naturally brewed soya sauce contains no artificial colours, flavours or preservatives. Keep a good supply for Asian-inspired dressings for platters of leafy greens and slaws. R111.99 for 600 ml LIME JUICE Handy tip: 1 T lime juice is equivalent to the juice of 1 large lime. Mix it with crushed garlic and chilli, olive oil and honey to drizzle over your salad of choice. R24.99 for 250 ml ORGANIC APPLE CIDER VINEGAR Made in Italy, this versatile apple cider vinegar is unfiltered and contains the mother. Mix with shallots, Dijon mustard, honey, olive oil and seasoning to drizzle over a leafy salad with grilled veggies. R69.99 for 500 ml ORGANIC SESAME OIL This can be used as a cooking oil and its subtle…

Don’t use eggs that are cracked or dirty. Bacteria can make its way into the egg (and not the good kind). To check whether an egg is raw or boiled, spin it on your kitchen counter. If it spins easily, it’s hard-boiled. If it wobbles, it’s raw. To check whether an egg is fresh, drop it into a bowl of water. Fresh eggs will sink while older eggs will float. Use your oldest eggs for baking cakes, quiches or frittatas, but be sure to check the expiry date first. And bring them to room temperature before baking.…

Abalobi abalobi.info; @abalobi_app Blue Ocean Mussels blueoceanmussels.com; @blueoceanmussels Gonana Guesthouse gonanaguesthouse.com; @gonanaguesthouse Leeto strandloperocean.com; @leetorestaurant Oep Ve Koep oepvekoep.co.za; @oep_ve_koep Pilcrow and Cleaver pilcrowandcleaver.co.za; @pilcrowcleaver Rosemead Artisan Bakery @rosemead_artisan Saldanha Bay Hotel and Mussel Cracker Restaurant saldanhabayhotel.co.za, @ saldanhabayhotel Saldanha Oyster Company saldanhabayoysters.co.za Veld and Sea veldandsea.com; @veldandsea WWF-SASSI wwfsassi.co.za; @wwfsassi…

Don’t miss this! Follow @wwtaste on Instagram, like Woolworths TASTE on Facebook, or subscribe to the YouTube channel. These genius flapjacks are made in a jaffle iron – in other words, the perfect Easter breakfast to cook over the campfire or braai. Pancake batter with a chocolate marshmallow egg hidden in the centre? They’re the creation of our dessert maestro Keletso Motau. Watch him make them on TASTETube on Easter Sunday.…

Look out for a newcomer to South Africa’s roads: the compact and sporty Toyota Agya. This model brings a lot of attitude to the tar and is perfect for discerning first-time buyers. A five-door urban hatchback with generous interior space and compact exterior dimensions, its name is Sanskrit for “fast”. And fast it is – the Agya’s nippy three-cylinder, fuel-injected petrol engine serves to make light work of urban commutes. With a host of standard features such as anti-lock brakes (ABS), driver and front passenger airbags, and the option of an automatic transmission, the Agya offers more for less while giving buyers the peace of mind of a quality Toyota-backed product. toyota.co.za…

PICKLED FISH SOSATIES Serves 4 EASY Preparation: 10 minutes, plus 1 hour’s marinating time Cooking: 10 minutes For the marinade, mix: Woolworths plain cultured coconut 1 cup Woolworths crushed garlic, ginger, chilli and turmeric 1 punnet Woolworths garam masala spice blend 1 T curry leaves 2 sprigs salt, to taste kingklip fillet 600 g, cut into 6 cm cubes onions 2, peeled and quartered Woolworths Padron peppers 200 g olive oil 2 T baby cucumber 1, sliced fish sauce 1 T brown or palm sugar 1 t 1 Toss the fish, onions and peppers in the marinade, cover and chill for 1 hour. Thread the fish onto metal kebab skewers. 2 Heat a griddle pan until hot. Oil the pan and cook the sosaties for 5 minutes on each side.…

“This bowl of comfort is my dad’s handiwork. When things were rough, we’d make this together ” – Khanya I TALK ABOUT MY GRANDMOTHER A LOT. Largely because I talk about food a lot, and no food legacy conversation would be complete if I didn’t mention her and the wealth of knowledge, memorabilia and cookbooks she left behind. Even back in the 60s and 70s when “good taste” was arguable and fancy food was either set in aspic, cooked in fruit juice or skirted with curly parsley, Jessie Mathabo “Ncinci” Haya was a stylish cook who could call a fad when she saw one. Until recently, I had never used the word “heirloom” outside of describing vegetable seeds. I didn’t think I owned any heirlooms. It took a chat with…

Beyond the atrium that houses Mazza above and La Cantina and Penny Noire below is a small retail space called The Grocer offering products from independent retailers and chefs. Find pantry items from Karen Dudley, vegetables from Umthunzi Farming Community, and bread from Siebel Bakers. Kira Le Pine-Williams has also opened an organic salad bar called Doing Well, which offers fresh juices and smoothies, and respected chef and restaurateur Giorgio Nava has opened a small Caffe Milano outpost, where you’ll find freshly baked Italian pastries and coffees. Out in the courtyard is a hole-in-the-wall sandwich shop called The Sandwich Revolution, perfect for grabbing lunch. On your way out, pick up a box of bonbons from Alexander Avery, or a bunch of Adene’s seasonal flowers.…