Indholdsfortegnelse for September/October 2021 i Woolworths TASTE

Mmabatho Molefe is just 26 years old, but already has a Food XX Award and a restaurant to her name. Based at Maker’s Landing in Cape Town, Emazulwini Restaurant celebrates Zulu and Nguni cuisine – a surprising rarity on the Cape Town culinary scene. The restaurant opened in December 2020 and has been getting rave reviews. Mmabatho describes the space as being equally inspired by her mother’s food and her binge-watching habit for Netflix documentary Chef’s Table. “I grew up in a small complex just outside Pinetown in a place called Nagina. Growing up in a close-knit community where everyone shared food, culture and knowledge influenced my palate.” In celebration of Heritage Day this month, and the amazing work that Mmabatho is doing at Emazulwini, we asked her to share…

The people: The two chefs behind Belly of the Beast, Neil Swart and Anouchka Horn, both have very fond memories of making snoek on the braai – always with an apricot glaze and sweet potatoes on the side. “We wanted a recipe that paid homage to this tradition,” says Neil. The snoek: It all starts with fresh snoek bought using the Abalobi app, which is then lightly cured in a sugar-and-salt mixture. After that, half the snoek is grilled on the fire; and the other hot-smoked to get that smoky flavour. The pickles: Home-made bread-and-butter pickles provide a welcome, bright tanginess to cut through the richness of the dip. The crisps: Making the sweet potato crisps is as simple as it gets – they’re sliced super thinly, dusted in cornflour,…

“My toddler will take a serving of the plant-powered nuggets – he’s a super-picky eater, but for some reason, crumbed items are accepted without question!” – Katharine Pope “The spiced coconut and tahini tea cake is the most exciting sounding vegan cake for a while! Great for a no-fuss bringand-braai pud.” – Lynda Ingham-Brown “Cauli noodles are delicious in a sweet-and-sour stir-fry with julienned veg as a braai side” – Yvette Samaai “Charred green cabbage is one of my favourite braai sides. Cut into wedges, rub with olive oil and crushed garlic, season, and wrap in foil. Place at the edge of the coals until charred on the outside and tender. Top with grated Parmesan (or dairy-free hard cheese) before serving.” – Michelle Coburn “I’m a big fan of Woolies’…

How to make limoncello Thinly peel 4–5 unwaxed, organic* lemons, avoiding the pith. Place the peel in a sterilised glass jar with 3 cups vodka and steep for a week. Strain and add 1 cup simple sugar syrup. Store in a bottle in the fridge to serve icy cold – it will keep for months. *It’s important to use organic fruit – the pesticides used in conventional fruit penetrate the skin and will seep into your drink. Have you ever had the good fortune of enjoying a chilled, well-made glass of limoncello? No? What pleasures await you. It tastes like summer, distilled. The good news is you can make your own. I’ve been making limoncello for years, and it has become a delicious tradition. Granted, I have very positive associations…

1 Marras The Trickster Piekenierskloof Cinsault Martin Lamprecht’s The Trickster is a perfect alternative to Pinot Noir. It’s an unoaked, light-bodied summer red with a perfumed nose and fresh red fruit flavours. On the palate, it will leave you salivating and wanting more. Serve it slightly chilled and paired with fish grilled on the fire. R99.99 2 Raats Granite Blocks Cabernet Franc Cabernet Franc tends to be blended with other red varietals and isn’t frequently seen as a single varietal in South Africa. But Bruwer Raats is an expert when it comes to producing Cabernet Franc on its own. Rather than producing big blockbusters, Bruwer focuses on showcasing terroir in his wines. This wine is grown in granitic soils, expressing fresh black and red fruit with hints of spice and…

Born and raised in Soweto, Lesego Semenya started out as a process engineer before pursuing his dream of cooking. After studying at Prue Leith Chef’s Academy in Centurion, he went on to work in professional kitchens, including Richard Branson’s Sabi Sands. He appeared on several TV shows, including Top Chef South Africa and most recently, DStv’s Celebrity Mystery Box. He authored the best-selling cookbook Dijo and was perhaps best known for his recipes championing heritage ingredients. Since lockdown 2020 he had been producing monthly recipe videos for TASTETube. THE TASTE TEAM REMEMBERS OUR COLLEAGUE AND FRIEND Abigail Donnelly Food director “Over Easter, Lesego cooked with Anele in a TV show for Woolies, and both their larger-than-life personalities had the crew in hysterics as they cooked gourmet boerie rolls and chocolate…

Whether you swear by wood or charcoal, the basics still apply If you’re using a kettle braai such as a Weber, remove the lid and open the vents. Break a few firelighters into small pieces and place inside the braai. If you’re using charcoal, build a pyramid on top of the firelighters. If you’re using wood, start the fire with smaller pieces of kindling. Light the firelighters and, once the fire is burning, add more charcoal or wood. The coals are ready when they’ve turned grey. If you’re using wood, you want glowing coals, not leaping flames. To turn your kettle braai into a smoker, try the snake method. Build a double row of briquettes leaning against each other like dominoes in a semi-circle on one side of the braai.…

“ Make this a few days ahead to set. You could also try it with a layer of vanilla with the strawberry” GLUTEN-FREE ALMOND TART “This is a take on the famous 70s ‘impossible pie’ – a cross between a jiggly custard and a pudding that was always made in a Pyrex dish. The piped cream is optional, but it does make an impressive centrepiece. This recipe can be doubled, but will then require 11/2 hours of baking time.” Serves 4 to 6 EASY GREAT VALUE Preparation: 15 minutes Cooking: 1 hour coconut milk 1½ cups desiccated coconut 75 g butter 50 g vanilla extract 1 T free-range egg 1 almond flour 60 g caster sugar 180 g lemon juice 2 T lemon zest 1 t cream, for serving 1…

Loaded potbread Fry 400 g chopped streaky bacon, 1 large chopped leek and 240 g cooked sweetcorn together. Season with 1 T Spanish smoked paprika, salt and pepper. Stir the bacon-and-leek mixture and 1 x 330 ml bottle beer into 1 x 450 g bag Woolworths garlic-and-herb beer bread mix and knead until a soft but workable dough forms. Grease a small potjie or cast-iron pot with butter and prove the dough in it until doubled in size. Bake on the coals with the lid on for 30–40 minutes or until cooked through and golden brown. Med-style mussels Heat a potjie or cast-iron pot on the fire and add a generous glug of olive oil. Fry 50 g pitted Kalamata olives, 100 g sundried tomato quarters and 200 g torn…

You may not have tasted them, yet, but tiger nuts, also known as chufa nuts or earth almonds, have been around for centuries. The Spanish have been using them to make horchata (a creamy drink) since the 1700s. But here’s the twist – they’re not actually nuts, they’re tubers, like sweet potatoes, just much smaller. The name comes from the stripes on their exterior. They’re chewy textured and tastea little like a mash-up of almonds and pecans. Eat them raw, roasted, soaked or boiled. They’re available from Local Village Foods, localvillagefoods.com…

INDIA Woolies has done all the blending for you with a range of spicy curry pastes, from korma to tikka masala. Pair your curry of choice with convenient packs of 10 poppadoms, which come in either plain or cumin options. JAPAN Often added to miso soup, tofu is versatile enough to use in everything from starters to stir-fries and desserts. We also recommend keeping a steady supply of Asian pickled ginger and rice vinegar – great for dressings and flavouring sushi rice. MEXICO Chipotles, or smoke-dried jalapeño chillies, are available as a seasoning, in a marinade bag (perfect for braaied chicken, steak or veg), as well as a bottled sauce. Add the sauce to marinades and dips for spicy flavour. SPAIN Woolies’ dry-cured chorizo coins are conveniently sliced and ready…

Lola Milne’s One Dish Fish – 70 Quick & Simple Recipes to Cook in the Oven (Octopus, R430) shows you how to cook easy meals starring sustainable fish and seafood. She suggests alternative ingredients and seasonal swaps, and each recipe uses just one roasting pan or dish. Hallelujah! With chapters divided by time required (20, 30 or 45 minutes from start to finish) you’ll easily find a pasta, stew or tray bake that will keep everyone happy on a busy weekday or when you feel like something special for the weekend. Go fish! @lola_milne…

IT’S AMAZING WHAT CAN HAPPEN IN A YEAR. I used to think that. Now, I think it’s amazing what can happen between print deadlines. This isn’t just because TASTE is now bigger and bi-monthly, it’s because we live in a different world now, where things change faster than you can cook chicken in an air-fryer. By the time you read this, I will be about to have my second vaccination, but when I started writing it, that moment felt very far away. And all because I made the decision, one Saturday afternoon in July, to go to my lovely, respectable ceramics class full of lovely, responsible people who had all had at least one jab (some two) and wore masks and washed their hands and were socially distant. Still, two…

SHISANYAMA-STYLE CHUCK WITH HARISSA CAULIFLOWER SALAD “There’s no need to rest these steaks as you would with thicker cuts. They also make great nibbles if you’re feeding a crowd.” Serves 4 EASY GREAT VALUE Preparation: 10 minutes Cooking: 25 minutes Woolworths free-range shisanyama-style chuck steaks 1.2 kg For the harissa cauliflower salad: Woolworths harissa paste 2 T olive oil 2 T lime 1, juiced sea salt and freshly ground black pepper, to taste cauliflower florets 700 g, blanched or steamed celery leaves a handful, roughly chopped (use leftover celery sticks if you have any) 1 Braai the steaks over medium coals for about 2 minutes per side. 2 To make the harissa cauliflower salad, mix the dressing, then toss with the cauliflower and celery. Serve with the hot steaks. CARB-CONSCIOUS,…

Cookbook to covet My friends Anna Trapido and Mpho Tshukudu wrote my favourite and most referenced cookbook. I love the pictures. I often make the sorghum flapjacks. Favourite ingredient Thebvu or marula nuts. Right now, I’m eating a lot of pumpkin leaves creamed with marula nuts. Then there’s the ice cream it makes! The creamiest, smoothest of all my creations, inspired by my forever muse, my five-year-old son Malibongwe. Under-utilised ingredient? Mbambara nuts! They’re so versatile – great in stews, soups, salads and even on their own as a sweet or savoury snack. Simply soak and boil, I love having them cooked and within reach. Favourite restaurant dish using indigenous ingredients I’d like to see more proper traditional restaurants. I’ve been to The Saxon and I had one of their…

Blend ½ cup mint-flavoured ice cream with 2 T whisky and a splash of milk until soft. Do the same with Woolies' soft-scoop vanilla ice cream. Add the spiked ice cream to the glass in alternating layers, with a swirl of Woolworths caramel sauce between each layer. Top with a final scoop of mint-flavoured ice cream, a dusting of grated Peppermint Crisp and enjoy!…

1 Discover a winemaker’s secrets Winemaker Natasha Williams of Bosman Family Vineyards shares her insider’s tips Favourite Hemel-en-Aarde grape? Chardonnay. I appreciate its elegance and versatility. Bosman Hermanus’s X-factor? It’s situated in the Upper Hemel-en-Aarde Valley ward, known for its granitic soils. The vineyards are 4 km from the Atlantic as the crow flies, and moderate temperatures and influence from the ocean breeze allow us to produce wines with lively acidity. Favourite Bosman wine pairing? The vibrant Bosman Méthode Ancestrale Chenin Blanc is made by following an ancient method of producing sparkling wine. It pairs well with tapas. Best of the rest? I love the Newton Johnson Family Vineyards Pinot Noir with braaied fish. Greatest local secret? Quayside Cabin is a hidden gem at the Hermanus harbour, serving the best…

My heritage dessert is tied up with memories of growing up in suburban South Africa rather than with my historical positioning and relevance on the continent of my birth. I have no fewer than five favourite childhood desserts. Three of these, karringmelkpoeding, melkkos and malvapoeding, have some culinary and cultural significance, but Peppermint Crisp fridge tart and ice cream with chocolate-fudge sauce are purely commercial constructs of synthetic sweetness that lie close to my heart. My sloppy, very South African, Peppermint Crisp tart is, if I dare say so myself, the stuff of legend. I doubt if my mother ever made a Peppermint Crisp tart in her life – it remains my cheeky culinary pleasure. But Marie’s shop-bought vanilla ice cream and homemade chocolate-fudge sauce was the stuff of many…

“ The idea is to create an exciting new food ecosystem and, to ‘cook what’s not there’ ” “ A LOT OF PEOPLE HAVE BEEN WAITING FOR THIS RESTAURANT, saysVusi Ndlovu, co-owner and executive chef at Edge restaurant,“but somehow I didn’t realise anyone had been waiting at all.” Edge is set to open in Franschhoek soon.“It’s been crazy trying to get funding for a restaurant, of all things, in the middle of Covid, but we’re really lucky to have a support system,” he says. There has been much media attention since the former Marabi Club head chef announced his move from Joburg to the Cape winelands – the culmination of a vision that he and partners Absie and Mandlakazi Pantshwa had been trying to realise since March 2018. Originally…

WHY SPATCHCOCK CHICKEN? It creates more surface area for flavour and allows for quicker cooking. Weighting it down with a brick or a cast-iron pan also traps the heat, resulting in super-crispy skin and juicier meat. PUKKA CHAKALAKA Reducing your chakalaka in a saucepan intensifies the flavours and makes it stickier – perfect for stirring through butter. PREP THE POTATOES Boiling potatoes before roasting them speeds up the cooking time and makes for a soft, fluffy centre. Roughen up the edges for extra-crispy oven-roasted potatoes that will soak up more dressing. OIL YOUR MIELIES A lick of olive olive will ensures the flavour is absorbed without burning. GRILL SOME LEAVES Marinating lettuce before braaiing transforms ordinary leaves into something great. Char just enough to add smoky flavour and serve immediately.…

DAKDORITANG “This Korean chicken stew, a weekday favourite, explodes with savoury, sweet and spicy flavour. Pre-cooking the chicken on the braai is a step away from the traditional method but will add sumptuous smokiness. The stew is delicious cooked in a potjie but can also be done in the oven.” Serves 6 EASY GREAT VALUE Preparation: 25 minutes, plus 1 hour’s or overnight marinating time Cooking: 1 hour For the marinade, mix: gochugaru 2 T (available at Asian grocers) brown sugar 2 T soya sauce 4 T mirin or sherry 2 T Woolworths gochujang paste 2 T sesame oil 1 T whole free-range chicken 1, cut into pieces vegetable oil 4 T large potatoes 4, cut into large chunks medium carrot 1, cut into large chunks large onion ½, cut…

An explosion of colour,  ice-cream cones, lanterns, children’s yelps of joy, larger-than-life decorations, novelty items for sale … the newly revamped Le Parc by Tashas immediately invokes the feeling of being at a carnival while remaining true to the quintessential Tashas brand – one that has kept customers coming back, and queuing for tables, for more than 16 years. But Le Parc is not just a daytime café for ladies who lunch. It’s an elegant but unpretentious eatery, with a menu conceptualised by executive development chef Jill Okkers, a children’s area where you can make your little one’s gelato, confectionery and candy-floss dreams come true, as well as a food emporium for freshly baked goods, pantry and gifting items. Founder and CEO of the Tashas Group, Natasha Sideris, says that…

GOCHUJANG PASTE Add heat to a variety of marinades, soups, stews and sauces with this sweet-and-spicy Korean red chilli paste. R64.99 for 240 g ZHOUG PASTE Green chilli and coriander star in this popular Middle Eastern condiment. Stir it into plain yoghurt for a zingy dip. R39.99 for R140 g BRAVA SAUCE This classic spicy Spanish tomato sauce is delicious with cubes of warm spiced potato (patatas bravas), or serve it with potato wedges. R49.99 for 180 g…

When we asked Keletso Motau to tell us about the pudding that made him most nostalgic for childhood, he didn’t hesitate: jelly and custard – and there had to be guavas! His impressive-looking rendition of this South African classic requires just five ingredients. (We’ll let you in on a secret – Woolies’ readymade custard sets beautifully with the addition of a little gelatine!) You’re going to need to invest in a silicone jelly mould, but trust us, it’ll be worth it! Jelly and custard…

WINNING LETTER “I am celebrating two things today that I’m sincerely grateful for. Our 14th wedding anniversary, and both my husband and I receiving our vaccinations! We usually go on a short holiday for our anniversary each year but postponed it last year and we cancelled all our bookings and plans this year when the country was placed under adjusted level 4. To mark both the occasions, we celebrated at home. I decided to make the sticky malva pudding with brandy sauce (I used water instead of brandy) from the TASTE website as it is one of my husband’s favourite winter desserts. The pudding was comfortingly delicious and when my husband asked for seconds, I was quite pleased. I served it with warm, home-made custard. Thank you TASTE for a…

Risotto “Eric Bulpitt made the most insane risotto with mielie rice when he was at Newton Johnson,” says Abigail. She recently took inspiration from his recipe and made a creamy leek-and-pecorino baked risotto. The result? “Very good!” Tart it up Paptert – but better! Layer cooked mielie rice with Woolies’ tomato-and-basil pasta sauce, diced cooked bacon and paprika, and top with grated cheese and fresh, chopped chillies. Bake for 30 minutes at 180°C. Stock it up Boil in stock and add it to salads. It’s great for a seven-colours spread. Make polenta-style chips Cook the mielie rice and allow to set in a baking dish in the fridge overnight. Slice into chips or cubes, dip in flour and deep-fry. Delicious with a tomato smoor! Replace rice According to Pass it…

Spatchcock chicken + Terra del Capo Pinot Grigio The Cederberg Bukettraube (see page 52), with its balanced acidity and touch of sweetness, is the obvious match for the recipe’s spicy elements, such as the chakalaka and Dijon mustard (page 76). But I really like the fresh Terra del Capo Pinot Grigio (R79.99), which has green melon and stone fruit aromas and flavours. Its light palate and medium acidity make it a brilliant partner. Plus, it will cleanse your palate, leaving a mouth-watering aftertaste between each mouthful of food. Slow-cooked lamb neck pitas + Raats Granite Blocks Cabernet Franc An elegant wine is needed to complement the delicate flavour of the lamb (page 76), and the Raats Granite Blocks Cabernet Franc (R159.99) is my top choice. Cabernet Franc isn’t widely known…

5 Visit The Wine Glass Sample some of the best wines of the Overberg at this Hermanus restaurant and wine bar, which stocks 124 wines from more than 40 Overberg farms. Enjoy a tasting flight of six, or order a bottle with a charcuterie-and-cheese platter, and settle in for the duration. 2 Harbour Rd, thewineglass.guru; @thewineglass_hermanus 6 Take a wine safari Hermanus Wine Hoppers stops at different farms on different days of the week. Book your ticket and spend the day sipping and eating your way through the valley. The safari-style vehicles arrive and depart at the stops on your chosen route every 45 minutes. hermanuswinehoppers.co.za 7 Book a sleepover Plan ahead and book one of the two family-friendly, self-catering cottages at Spookfontein. With a restaurant and cellar on site…

I come from a family of women who cook. My mother had six sisters and almost every one of them was exceptional in the kitchen. Growing up, I took being surrounded by good food for granted, but I only understood this when I started to travel on my own. I had to cook for myself or eat out, and suddenly found that what I was eating lacked the depth I had grown accustomed to. As a child, I quickly learnt that on visits to my mother’s family in their small farm town, I should dish up quickly and hide my plate under the table before my aunts could take over. A battle would ensue as they tried to wrest the plate from my grip to serve me even more rice…

The classic: Lamb chops The reinvention: SLOW-COOKED LAMB NECK WITH GREEK-STYLE MINI PITAS “Woolies’ new slow-cooked lamb neck will be an effortless showstopper at your next braai.” Serves 4 to 6 EASY GREAT VALUE Preparation: 15 minutes Cooking: 40 minutes Woolworths free-range lamb neck with herb rub 1 pack Woolworths mini pitas 12 Woolworths caramelised onion hummus 2 x 180 g tubs baby cucumbers, sliced, for serving For the chimichurri, mix: mint 10 g, finely chopped coriander 15 g, finely chopped parsley 10 g, finely chopped red chilli 1, finely chopped garlic 2 cloves, minced olive oil 2 T canola oil 1 T limes 2, zested and juiced 1 Cook the lamb according to package instructions. Chargrill the pitas on a braai grid or in a smoking-hot pan. 2 Slice…

DECONSTRUCTED WORS Using boerewors meat out of the casing means it is already seasoned to perfection. Use it to stuff pitas or make braai frikkadels. PAP SNACKS Make the pap the night before so it sets and you can cut it into fingers the next day. Weighting down the tray of cooked pap will ensure your dippers don’t fall apart when grilled. BRAAIED (NOT BURNT) POTATOES You could microwave your potatoes before braaiing to reduce the cooking time, but I prefer to triple-wrap them in foil and cook them in the coals for a really long time to get the skin super-crispy without burning. BRAAIBROODJIE GOLDEN RULES Always use white bread and butter both sides; slice the tomato and onion thinly so they cook evenly, and season with salt and…

Preheat your potjie. Keep control of the temperature by removing the potjie from the coals when you add new layers of ingredients. Keep it simmering – a rolling boil will make meat tough. Layer up. Start with the meat – I recommend marinating it in spices and oil so you can just drop it into the hot potjie instead of frying the spices first. Then add ingredients according to cooking time. The longer the required cooking time, the earlier it goes in – dried beans, followed by root vegetables, then green veg, and finally herbs. A potjie should only ever be two-thirds full to allow room for the steam. Cut vegetables into large chunks. You don’t want them to disintegrate. If you want to add soft green veggies like beans…

VANILLA BREAKFAST CAKE WITH PISTACHIO ICING Serves 8 EASY GREAT VALUE Preparation: 15 minutes Cooking: 35 minutes For the cake: flour 240 g salt 1/2 t baking powder 21/2 t bicarbonate of soda 1/4 t sugar 150 g free-range eggs 2, beaten Ideal milk 1 cup butter 115 g, melted and at room temperature vanilla paste 1 T For the icing: sugar 50 g water 1/2 cup shelled pistachios 100 g salt a pinch cream 1/2 cup icing sugar, for dusting “Soak the leftover cake in a syrup and serve with fresh berries and crème fraîche, or more Ideal milk” 1 Preheat the oven to 180°C. Grease and line a 20 cm springform cake tin. In a large bowl, whisk together the flour, salt, baking powder, bicarbonate of soda and…

MISO-GLAZED TROUT “This is a feast for the eyes as well as the taste buds – the pink trout and ginger contrast beautifullly with the dark glaze and rice.” “Slow roasting results in succulent, tender chicken, nicely browned ” Serves 2 EASY Preparation: 10 minutes Cooking: 30 minutes Woolworths Thai black rice 125 g lightly smoked rainbow trout fillet 250 g sunflower oil 1 t sea salt, to taste Woolworths Asian pickled ginger 20 g baby spinach 40 g, to garnish sesame oil 2 t For the miso glaze, mix: Woolworths miso paste 1 T soya sauce 1 T rice vinegar 2 t mirin or dry sherry 2 t honey 2 T sesame oil 2 t 1 Cook the rice according to package instructions. Brush the skin of the trout…

ALSO WORKS WELL WITH … Hot-smoked trout fillet Hot-smoked mackerel fillet Salmon fillet (these would require an additional 5–10 minutes to cook) HOT-SMOKED SALMON SALAD WITH APPLE, POTATO AND CUCUMBER “My parents and aunty share an allotment, and it’s one of my favourite places. In summer, they grow cucumbers and we always end up with hundreds. This dish evolved out of the necessity for copious cucumber consumption, but it is so delicious that I thought it deserved to be shared.” Serves 4 EASY GREAT VALUE Preparation: 15 minutes Cooking: 20 minutes waxy salad potatoes (Woolworths Apache) 450 g, cut into 2 cm chunks olive oil 2 T sea salt and freshly ground black pepper, to taste hot-smoked salmon 3 fillets (about 100 g each) small cucumber 1, seeded and cut…