Indholdsfortegnelse for November/December 2022 i Woolworths TASTE

LAST YEAR, IN A PRESEASON TV ADVERT, A UK SUPERMARKET CLAIMED, “CHRISTMAS IS REALLY ALL ABOUT THE FOOD”. And yes, past the age of toys and new Apple devices this is probably true for most of us. But food is never just food. Earlier this year, TASTE and Woolworths undertook a groundbreaking study into SA food culture (watch this space) and one of the many insights that resonated with me was the simple fact that “we embed the richness of our backgrounds and memories into the food that we share”. For starters, we'd probably never eat half the things we do at Christmas if our great-great grandparents hadn't eaten them. But even as I curse having to watch the giant pot of boiling ginger beer in 30-degree heat. I'll always…

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CHRISTMAS MENU “Christmas is a very special time for me. When I was young, it started in June when my gran made her cake and pudding (she had a heavy hand with the brandy!). Everything was made from scratch, and Christmas lunch was cooked with passion and love, I've passed on these memories to my sons and I hope they continue the family traditions. This menu is dedicated to my gran, who passed on Boxing Day. She was not well but had still made lunch the day before. I hope you enjoy them as much as we do.” – Abigail Donnelly AIRFRYER DISH AIR-FRIED GAMMON WITH TAMARIND-BROWN SUGAR GLAZE AND PICKLED NECTARINES “I recommend using a medium gammon for this cooking method, or a bone-in cooked Woolworths gammon and glaze.” Serves…

The backstory: Under the leadership of product developer Rene Simatos, the bakery team spent nine months refining the malva pudding recipe – presenting each new iteration to the senior food team for tasting and input. The final result offers the comforting familiarity of the original, with some showstopping embellishments. The ingredients: Yes, the raw ingredients are the very best (real butter, free-range eggs, vanilla and fresh cream, to name a few) but the expertise of the food technologists and product developers was equally vital, says Rene. A carefully considered amount of bicarbonate of soda, for example, is the key to the pudding's moist, open crumb and golden colour. The sponge: The pudding is baked in a bundt tin, which translates into an increased surface area, with loads of crispy edges.…

ÖDikuku le gemere (scones and ginger beer) have been a part of my family's traditions for as long as I can remember. In fact, this grand combo is non-negotiable at all our gatherings, from weddings to funerals. In most African cultures, invitations for such events are extended to the whole community. Everyone is welcome and dikuku le gemere is the first refreshment everyone asks for when they arrive. The scones are such a hit that my mom is even a member of a club of 13 women who bake them by the truckload (I'm not kidding!). Every time one of the ladies has a family event, they each contribute a bucket of scones, creating an arsenal that will hopefully get you through a week of dozens of people pouring into…

COLLEAGUE BESTIE FRIEND HOW CLOSE EXACTLY? WHO IS THE WINE FOR? FAVOURITE AUNT/UNCLE SIBLING FAMILY WHAT'S THE RELATIONSHIP? PARENTS SIGNIFICANT OTHER HOST WHAT'S THE OCCASION? FESTIVE LUNCH HOLIDAY BRAAI…

TABLE TALK If word of mouth is the best form of marketing, then Farro is lucky to be the eatery on everyone's lips right now. Like many restaurant owners, husband-and-wife duo Alex and Eloise Windebank have been through the wringer these past few years, but they pulled off the inevitable pivot and continued to do what they were clearly born to do - make exceptional food. Pivoting has been one of the couple's strengths since they signed onto the SA food scene. Alex and Eloise met while working in London and have 30 years of restaurant experience between them. When they first came to South Africa, they opened Kramerville Bakery to dip their toes in the water and fund their dream of opening a restaurant. They held pop-up events there…

CHRISTMAS MENU MAKE IT AHEAD This tart can be made a day or two in advance. It can also be frozen in the tart dish once baked. Simply wrap the cooled tart tightly in clingfilm and freeze for up to a month. Defrost by placing the frozen tart directly into the oven at 130°C for 30 minutes. Make sure the oven is hot enough only to defrost the frozen tart, not to add too much colour. “EVERYTHING WE DO HERE IS INSPIRED BY OUR PARENTS, GRANDPARENTS AND ANCESTORS. IT HAS BECOME A VERY EMOTIONAL THING FOR US,” SAYS VYGIE'S ADAM WILLIAMS. That emotion is tangible from the moment you arrive at Vygie Kitchen and Dining Room. You know you've discovered a special place when you can feel the passion, inspiration…

NEW COOKBOOK EXCLUSIVE EXPERT TIP Aromatics are best fried on the day they are served. Use these to top rice dishes, roast fish or even a creamy potato gratin. “FOR ME, A MEAL IS MEMORABLE WHEN IT'S A MULTISENSORY EXPERIENCE. It's not just about the taste, it's about how it looks, how it makes you feel, the company you're in, who made it for you. It's nothing flashy but it just tastes so good in that moment.” And with that, Extra Good Things co-author Noor Murad, who heads up the Ottolenghi Test Kitchen (OTK), encapsulates the spirit of this second book from the two authors (the first, Shelf Love, was published in 2021). Extra Good Things is all about the takeaway, the lesson. And many of those lessons show up…

MEAT-FREE CHRISTMAS MENU DEVILLED EGG DRESSING Make it the day before, ready to spoon over the potatoes on page 127 just before serving. JERK-STYLE TOFU WITH GREEN VEGGIES AND SPINACH REMOULADE “Tofu is often chosen last as a plant-based protein because there are so few recipes that take it to its full flavour potential. I've used jerk marinade to bring everything together in a chorus of spicy, sweet, smoky flavour.” Serves 8 EASY Preparation: 20 minutes, plus 1 hour's marinating time Cooking: 35 minutes limes 4, juiced ground nutmeg 1 t whole allspice 1 t dried thyme 1 t habanero chillies 2 ginger 1 thumb-sized piece spring onions 100 g, sliced onion 1, roughly chopped brown sugar 120 g garlic 4 cloves paprika 1 T sunflower oil ¾ cup, plus extra for frying extra firm tofu 700 g, sliced 1 cm thick…

TABLE-TOP BRAAI Can't go anywhere Without braaiing? This lightweight, portable griller is great for camping, picnics and for cooking on balconies or decks. It's made with double-walled stainless steel and comes with a handy carry bag for easy transportation. R1 999 25 CM-CASTIRON PAN This heavy-duty cast-iron pan is ideal for grilling meat, seafood or veg with minimal oil. It can be used on almost any heat source -even over a grill or campfire. R499 MAGNETIC BRAAI LIGHT Light up your braai area with this stainless-steel magnetic light. The adjustable head allows you to focus the light where you need it most and the magnetic base allows for easy mounting. Loadshedding? What loadshedding? R359 10-PIECE BRAAI UTENSIL GIFT SET This set will make your heart beat faster. It has sturdy wooden…

WOOLWORTHS WHITE BÉCHAMEL SAUCE A ready-to-heat white sauce made with fresh cream, perfect for au gratin potatoes, macaroni cheese, the stuffed mushrooms and croque monsieur bake on page 160. R46.99 for 400 ml WOOLWORTHS BRIOCHE LOAF Made with butter and free-range eggs, this is delicious toasted until golden. R52.99 for 400 g WOOLWORTHS CHOCOLATE-ANDHAZELNUT CROISSANT WREATH Woolies' all-butter chocolate hazelnut croissant wreath is laced with cinnamon sugar and dark chocolate pieces and accompanied by a choc-hazelnut sauce. R99.99…

TRAVEL Bali is one of the most extraordinary islands in the world. From black beaches and a smouldering volcano, to wild jungle and manicured rice terraces, to quiet mountain roads winding through clove forests and the scooter frenzy near umbrella-packed beaches, there is always a Hindu ceremony nearby and the promise of a spicy meal. I would recommend you travel from the island's tourist hotspots to its quietest corners, and from trailblazing restaurants to home-style eateries (see my five-day itinerary on page 178). Road-tripping using local drivers is easy and affordable to arrange once you're on the island. 1 MOST-LOVED VEG FARE It seems as if a trendy new café opens almost every week in Canggu, Bali's hipster hangout. One that's long been a favourite is The Shady Shack, a breezy…

Follow @wwtaste on Instagram to watch The Lazy Makoti bake these festive favourites. Bonus: Mogau has done most of the hard work for you! Find her ginger beer scone kit in your local Woolies and baking instructions on page 48.…

“My mom's'cassata' – crushed peppermint chocolate and peanut brittle mixed into soft vanilla ice cream, frozen in a loaf tin, sprinkled with crushed Flake (orfrozen in a bowl lined with dingwrap, topped with magic shell and Chuckles for a faux Christmas pudding look!).” – Kelly Cloete “My mom's ultimate old-school trifle: homemade vanilla sponge cake, custard made from scratch using custard powder, jelly – always three colours – fresh cream and canned peaches.” – Yvette Samaai “Our family loves panettone with Gorgonzola, ripe figs, Parma ham, melon and smoked salmon blinis for brunch. Then you know it's officially Christmas! Our Christmas dinner always takes second place to the tradition of opening presents with brunch!” – Hannah Lewry CONVERSION CHART…

On taste.co.za in Nov/Dec @WWTaste 4 menus from the issue A countdown of when to make what Hints and tips to help make it easier A link to shop the ingredients Find the TASTE Christmas menus at taste.co.za/christmas-recipes.…

Plan ahead, work smart and there'll be less to do on the day 1 WEEK TO GO Make the semifreddo and store in the freezer. Store the chocolate shavings separately in the freezer, ready to garnish when you serve. Make the glaze for the gammon. TWO DAYS TO GO Make the choux buns for the tower and store them, in an airtight container, in the fridge. Make the sauces for the puff tower and store in the fridge. Make the pickled nectarines for the gammon and store in the fridge. Freeze the lettuce for the iceberg wedge salad. Shave the pecorino for the wedge salad and freeze. Make the bagna cauda dressing for the prawns and store in the fridge. ONE DAY TO GO Slice the potatoes and pears for…

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Use good-quality ingredients and measure them correctly. Don't soften the butter. Cold butter makes scones rise higher. Cut the butter into small cubes for easier mixing into the flour. Mix the ingredients until just combined. Avoid overmixing the dough. Too much stirring will toughen the scones. Flour your surface before placing the dough on it so that it doesn't stick. This makes it easier to lift the scones once shaped. If the dough is too sticky when you put it on the surface, add more flour. Flour your cookie cutter. If you don't have one, the rim of a glass works just as well to shape a chunk of dough into a disc. A larger disc will make a larger, moister scone. A smaller disc will make a smaller, drier…

Tshepo Mashile is a specialist wine buyer for Woolworths responsible for choosing the whites and rosés you'll find on WCellar shelves. 1 De Wetshof Lilya Rosé Robertson legend Danie de Wet's family farm recently developed one of the more luxurious rosés I've ever tasted. The Pinot Noir and Cabernet Franc base offers fragrant red berries and cherry blossom characteristics. A great pairing with quiche Lorraine and a salad with nectarines and grapes. R109.99 2 Terra del Capo Pinot Grigio This dry Pinot Grigio is another great example of how grapes not traditionally popular in South Africa can provide the bold flavours we love in unwooded white wines. Expect tropical fruit such as kiwi and melon with a great citrus freshness. Perfect with soft tacos topped with a fresh mint pineapple slaw.…

FEST FESTIVE TRIFLES “If you're not keen on the caramel crown, add chopped peanut brittle” “Set the panna cotta in the dish the day before” RED JELLY, POACHED NECTARINE AND PAVLOVA TRIFLE WITH STICKY CORNFLAKES “This is my favourite! I am a big fan of jelly and pavlova. I used Woolies' Christmas pavlova, but you can make your own, visit taste.co.za for our recipe.” Serves 6 to 8 EASY Preparation: 30 minutes, plus overnight setting time Cooking: 30 minutes strawberry-flavoured jelly 3 × 80 g boxes verjuice or water 2 cups ripe nectarines or peaches 12 honey 4 T rose essence 1 T (optional) cream 1 cup Woolworths double-cream plain yoghurt 2 cups caster sugar 120 g cornflakes 150 g Woolworths pavlova 1 raspberries 350 g 1 Prepare the jelly according to package instructions. Pour into a trifle bowl…

HOLIDAY SALAD'S FOR THE JUCIEST CHICKEN: BRINE IT! Place 1 cup leftover pickle juice from the gherkins, 1 t chopped garlic, ½ t chopped green chilli, ½ t salt into a Ziploc bag and add the chicken. Shake the bag to submerge the meat and place in the fridge for 1 hour or overnight. Drain and discard the brine when ready to cook. “I love a salad; it's a bit of an obsession, really. I also love reinventing some of my favourite dishes in salad form, from the moreish tang of a blue cheese dip with the crunch of crumbed chicken (inspired by my favourite burger), which is perfect for a carb-free poolside lunch, to a classic tomato salad that is best eaten at room temperature. They're just made for…

BEST EVER: ENTERTAINING PLATTERS PULL-APART LAMB WITH TAHINI SAUCE AND MINTED YOGHURT “Slowly roasted for 5 to 6 hours, the lamb should be soft enough to pull apart with a spoon. Serve with warm pita breads if you like.” Serves 6 to 8 EASY Preparation: 30 minutes Cooking: 5-6 hours For the tahini sauce, mix: leg of lamb 2-2.5 kg sea salt and freshly ground black pepper, to taste olive oil, for drizzling dried origanum 1-21 (or a handful of fresh oregano) garlic 1 head, halved horizontally onion 1, thinly sliced Woolworths tahini 200 g lemon 1, zested and juiced garlic 1-2 cloves, grated sea salt and freshly ground black pepper, to taste For the minted yoghurt: organic double-cream yoghurt 500 g fresh mint 80 g sea salt, to taste 1 Preheat the oven to 120°C. Place a large sheet of…

NEW COOK BOOK EXCLUSIVE BAKED LEMON CHEESECAKE With a buttery Biscoff base, cream cheese and raspberries Serves 12 Total time: 1 hour, plus chilling unsalted butter 100 g Lotus Biscoff or ginger nut biscuits 250 g large free-range eggs 4 vanilla bean paste 11 icing sugar 100 g, plus extra for dusting cream cheese 680 g lemon 1 raspberries 300 g 1 Preheat the oven to 160°C. Melt the butter in a 28 cm ovenproof frying pan over a low heat, while you blitz the biscuits until fine in a food processor. Turn the heat off, tip the biscuit crumbs into the pan and mix well, then spread and pat out in an even layer, going slightly up the sides. Bake for 5 minutes, then remove. 2 Crack the eggs into the processor (there's no need to…

FESTIVE SIDES “We all have family members who are the keepers of certain food traditions. That includes the TASTE team. Everyone has a festive celebration dish named for the person routinely asked to bring it to the table. These are unfussy dishes without fancy ingredients and techniques, made so many times by the same practiced hands (often without a recipe) that they approach perfection. These are dishes that don't just satisfy your hunger, they have found their way into your heart. These recipes have the power to conjure precious memories and pay tribute to those who may have passed but passed them down. For us, one of these was Aunty Terry's trifle – the classic 70s sponge cake with canned peaches, custard and an extraordinary amount of whipped cream, topped…

START THE DAY RIGHT Enjoy orange panettone granola with fresh fruit and yoghurt, or Khanya's favourite: warm milk! WRAP IT UP To keep your present fresh, put the rusks in a cellophane bag, seal and place the bag in a wide glass jar with a lid. Attach a hand-written label with a piece of twine. ORANGE PANETTONE GRANOLA “If you have panettone left after Christmas, this granola preserves it beautifully.” Makes about 500 g EASY GREAT VALUE Preparation: 20 minutes Cooking: 40 minutes panettone 100 g, cubed rolled oats 360 g orange 1, zested Woolworths mixed seedless raisin selection 100 g salt 1 t raw almonds 100 g, roughly chopped chia seeds 32 g almond essence 1 t extra virgin olive oil ⅓ cup caster sugar 100 g 1 Preheat the oven to 120°C. Line a baking sheet with…

Subscribe to TASTE, save 25% (pay just R213 for six issues) and you could win a REN Clean Skincare hamper, worth R5 385 WIN! REN Clean Skincare is created using sustainably sourced, naturally derived bio-active ingredients to create effective formulations, in sustainable packaging with clinically proven results. The Mindful Minis collection comprises miniature versions of best-selling moisturisers, masks, serums and more, created for travel or trial, to make every day a clean skin day, wherever you are. Each is packaged in recycled packaging designed for recyclability. rencleanskincare.co.za SIX EASY WAYS TO SUBSCRIBE 1. Call 087 353 1300. This number can also be called for renewals 2. For international subscriptions, call 021 065 0033. 3. SMS “TASTE” to 32361. 4. WhatsApp “TASTE” to 087 353 1333. 5. EMAIL subs@media24.com. 6. For…

No time to make it all from scratch? These oven-ready Woolies picks are here for you EASY TO COOK FREERANGE RACK OF LAMB Your family will love this succulent farm-reared lamb rack with a sweet and fragrant rosemary-and-cranberry crust. R189.99/kg EASY TO COOK SALMON WELLINGTON A festive tradition: succulent flaked salmon topped with spinach, mascarpone and cream cheese, then wrapped in all-butter lattice puff pastry. R329.99 EASY TO COOK BEEF RUMP ROAST It's been aged for 28 days, marinated in a savoury brine and stuffed with ground beef, barley and mustard. Finish it off with the balsamic glaze. R159.99/kg…

Smash The easiest way to remove a pomegranate's arils? Halve the fruit horizontally, firmly hold each half over a bowl, cut-side down, then whack with a wooden spoon to loosen the arils. Remove the last of the stragglers by popping the peel inside out and gently prising them loose. Scatter A handful of juicy pomegranate rubies goes a long way towards adding texture and tangy sweetness to overnight oats, salads, grain bowls, rich stews and creamy desserts such as chocolate mousse. Juice The most straightforward way to juice a pomegranate is using a manual citrus juicer. You can also use an electric juicer or blend the arils in a blender, before straining the juice through a fine-mesh sieve. You could also buy it cold-pressed and ready to go from Woolies.…

In a cocktail shaker with ice, muddle 4-6 stoned and halved fresh cherries with 4 T vodka. (Apply some elbow grease to release those vibrant juices.) Allow to stand for a few minutes, then strain. Shake the cherry-infused vodka with 2 T fresh lemon juice, a dash of bitters, 1-2 t simple sugar syrup and 1 T egg white or aquafaba. Pour into a tumbler and adorn your beautiful concoction with a Maraschino cherry or, better yet, more fresh cherries, threaded onto a cocktail stick. Perfection.…

Condensed milk and Christmas and books and the sea are forever linked in my mind. From the age of 10 my Christmas gift consisted of going with my mom to Pilgrim's Booksyan independent bookshop in Cavendish Sguare in Cape Town, and being allowed to choose 10 books. Yes, 10. These were then wrapped in Christmas paper and given to me on Christmas Eve. I cared not for surprises, I cared only for books. The post-Christmas days would be the happiest of the holidays for my shy, introverted self. I spent them reading obsessively in my bed until late at night, or under the milkwood trees while hiding from the blazing afternoon sun, or on the rocks next to crashing waves on misty mornings, ever grateful to the wonderful Miss Ashton…

INGREDIENTS 2 × 80 g boxes raspberry jelly powder 200 g fresh raspberries 750 ml (3 cups) whipping cream 250 ml (1 cup) custard 300 g Bakers Boudoir® biscuits 100 ml coffee, cooled fresh berries, to garnish icing sugar, for dusting INSTRUCTIONS 1. Prepare the jelly according to package instructions and pour into a trifle bowl. Refrigerate for 1 hour, then add the fresh raspberries. Refrigerate for a further 4 hours or overnight until completely set. 2. Whip 1 cup cream until stiff, then fold into the custard. 3. Spoon half the custardcream over the jelly and top with Bakers Boudoir® biscuits. Drizzle over half the coffee, then repeat the process. 4. Whip the remaining cream to stiff peaks and dollop over the Bakers Boudoir® layer. Garnish with fresh berries…

WOOLWORTHS GREEN PESTO AND BULGUR WHEAT SALAD Expect plenty of flavour in this combo of quinoa, crumbled feta, sundried tomatoes and toasted seeds. R39.99 for 260 g WOOLWORTHS RUBY SLAW Julienne red cabbage, beetroot, kale and mint make a fresh crunchy base for a summer salad. R22.99 for 300 g GREEN SUMMER CRUNCH SALAD This mix of sliced crunchy greens comes with a tangy basil and white balsamic dressing. R39.99 for 175 g…

COUNTRY ROAD SOUK PLATTER This stylish, hand-glazed platter is safe to use in the dishwasher and microwave. It's made from 100% porcelain and is 31.5 cm in diameter and 2.5 cm high. R349 ESEPRANCE PLATTER This oval stoneware platter is available in trendy dark blue and measures 35.8 x 25.2 cm. It'o dishwasher and microwave safe. R479 BLOOM REACTIVE PLATTER We definitely recommend this 34x24.2 cm green stoneware platter for your festive table this season. R249…

CHRISTMAS ON THE BRAAI RUMP ROAST WITH MUSTARD SAUCE “Serve this with slaw and beer bread or dombolo (visit taste.co.za for recipes). Sirloin isjust as good, too.” Serves 6 EASY GREAT VALUE Preparation: 20 minutes Cooking: 20 minutes butter 3 T olive oil 2 T rump 600 g, at room temperature wholegrain mustard 1 T Dijon mustard 2T lemon 1, juiced cream 1 cup sea salt and freshly ground black pepper, to taste 1 Melt the butter in a cast-iron pan over the coals, then add the oil. Sear the steak fat-side down until dark brown. Turn, cover with a lid and cook for 3 minutes. Add the remaining ingredients and cook for 2 minutes. 2 Allow to rest for 5 minutes, covered loosely with foil. Slice and spoon over the sauce. 3 To make the sauce, heat the…

AIRTIGHT GLASS STORAGE JAR The Serious Cook range has some good-looking airtight glass storage jars to keep cookies or granola crunchy. R169,550 ml COOKIE JAR WITH WOODEN LID This attractive jar is pretty enough to be the whole gift. The acacia wooden lid makes it an ideal storage solution to keep the contents fresh. R499, 3.1 litres THEO EXTRA SMALL GLASS CANISTER Country Road has a gorgeous range of chic glass canisters with oak lids. Store your preserves in this jar for extra brownie points. R229, 12 × 9.5 cm…