Indholdsfortegnelse for Christmas 2024 i Woolworths TASTE

EDITOR'S LETTER NO, YOU’RE NOT DREAMING, and this is not the ghost of Christmas past, it is a printed issue. SURPRISE! It’s a little different, though. For one thing, it’s bigger – the biggest issue ever, in fact. With a record-breaking 83 new recipes. It’s also not a regular issue, it’s a Christmas special. You know those brilliant shows that only ran for two seasons and then ended, judiciously, on a narrative high, but then surprised you with a Christmas special? Shows that didn’t break your heart by losing it in the third season (see: The Bear. Grrr.) Well, TASTE is like that. TASTE is the kind of smart, iconic story that knows when it’s time to reinvent itself. So, we’re not back as a bi-monthly magazine, we have embraced…

READY OR NOT? If ever there was a time of year to flaunt your cooking (and hosting) skills – this is it. And whether you are a true cook-from-scratch food nerd or an ingenious kitchen hustler, we have all the pro tips, hacks and countdown strategies you need to make it your best Christmas ever – starting with a superior cheeseboard selection, naturally.…

In keeping with the festive spirit, we have our eye on two new Woolies mixers – strawberry daiquiri and ClemenGold. We love a dash of the ClemenGold concentrate simply added to a glass of bubbles, but are particularly taken with the colour and flavour profile of the strawberry. • Mocktail spritzer: Add a dash to half a glass of de-alcoholised rosé, top with sparkling water and garnish with strawberries. • Strawberry bramble: combine the strawberry concentrate with gin and lemon juice over ice. • Strawberry daiquiri: add white rum and fresh lime to the strawberry concentrate over ice. Shake, strain and pour. • Strawberry-and-rose margarita: mix strawberry concentrate with tequila, Cointreau, fresh lime juice and a splash of rose-water … how delicious? Note: The concentrate is used as a substitute…

POTATO SALAD Yes, we’ve mentioned potatoes (more than once), but in the words of one reader, more than half of TASTE respondents chose: “All kinds of potatoes”. (And we listened. See page 86 for six new ways to serve them.) Interestingly, many chose the classic slaai rather than the roasted variety. SPROUTS For many TASTE respondents, it’s unthinkable to serve gammon without Brussels sprouts. Just don’t boil them. Look out for UK chef Tom Kerridge’s tips on the the right way to cook them on taste.co.za. CAULI CHEESE The brassicas were well represented. For many, it wouldn’t be Christmas without cauliflower cheese, and many chose the cauli-and-broccoli cheese combo. STUFFING Another apparent non-negotiable – most will hold out their plates for a good ol’ bread stuffing, but several were keen…

TASTES LIKE MORE Let’s be clear. I am not here to preach to you about quitting alcohol. It is not my place to judge anyone for drinking and, to be honest, most people have a perfectly acceptable relationship with booze. I do not think everyone should quit alcohol. I do think everyone should see what their life would be like if they did. On 21 May 2022 I took my last sip of alcohol. A delicious, chilled Pinot Noir. It was late, after a party. Everyone had left to go home and, as had become my ritual, I drank a few glasses alone on a deck overlooking Amsterdam, where I was living at the time. The rain fell and I went to bed. There was no “rock bottom”. Nothing dramatic…

12-MONTH MATURED CHEDDAR This cheese boasts a slight sharpness with bold, savoury flavours, complemented by subtle sweet and nutty undertones. Its firm, crumbly texture often includes crunchy crystals. The mouthfeel is smooth and creamy, with a buttery finish. PERFECT PAIRING Kaapzicht Granietkop Chenin Blanc 18-MONTH MATURED CHEDDAR A true masterpiece of maturation, this complex cheese – a favourite among connoisseurs – presents robust savoury notes intertwined with hints of sweetness and nuttiness. Its dry, crumbly texture is often graced with crystals that provide a unique bite. PERFECT PAIRING Saronsberg Life is Fine Shiraz 10-MONTH MATURED GOUDA A delight for most palates, this cheese features a harmonious blend of savoury and sweet flavours, with lingering caramel-like, nutty notes. It has a firmer texture than typical Gouda and offers a smooth mouthfeel…

PINEAPPLE-AND-CHIPOTLE-GLAZED GAMMON WITH CHIPOTLE-ROASTED PINEAPPLE “It’s not about the actual gammon at the festive table for me, it’s about the way it delivers the ultimate leftovers during the festive period. When charring the spring onions for the glaze, I always make extra to chop finely and stir through butter for a smoky, spring onion butter.” Serves 10 to 12 EASY GREAT VALUE Preparation: 35 minutes Cooking: 2½ hours Woolworths large beechwood-smoked gammon 1, at room temperature whole glacé cherries 100 g, to garnish For the chipotle-pineapple glaze: spring onions 1 bunch olive oil 1 T Woolworths chipotle sauce 1 cup Woolworths freshly pressed 100% pineapple juice 1½ cups Woolworths wild blossom honey 3 T coriander 10 g, roughly chopped freshly ground black pepper, to taste red chilli 1 (optional) 1 Remove the gammon from its packaging, leaving the…

MENU Sense of fun: Sangria jellies, candy laces, blue cheese, vegetable crisps Savoury twist: Spanspek, ajo blanco, prosciutto, olives  Italian-style: Caprese wreath  A cut above: Pickled roasted cabbage, cherry mustard, gherkins, bockwurst, pretzels, Bitburger cheese sauce  Cheese, Louise! Maasdam, Boerenkaas, Grüberg, Gorgonzola, halloumi  Fish u were here: A “seacuterie” board  Fire festival: Mixed grill, impepho-smoked amasi cheese, ushatini "During my short stint as an adult, I’ve come to learn that the holidays don’t have to be an anxiety-inducing period, and in this age of cooking less and hosting more, indulgent plates of snacks have been my saving grace. This does often require a little more finesse than merely opening packets and putting things on plates. It’s well worth making something cool and interesting, and building a platter around it: think a…

TREATS FOR THE TEACHERS IN YOUR LIFE Appreciation comes in many forms. These gifts all say: “Great job!” INVENTIVE GIFTING FOR YOUR IN-LAWS They'll love you for choosing these five-star presents…

A little bit extra • Prepare some fancy ice in advance – add fresh herbs, edible flowers and/or berries to ice trays and freeze. They’ll add a fun, festive touch to all your holiday libations. • Butter makes everything better and it freezes beautifully. Prep some flavoured butters (paprika and garlic for steak or pork; café de Paris for anything) and stash them away for instant flavour hits. Easy starters • Keep a bag of frozen cooked and peeled prawns to dip into Marie-Rose sauce, or to pop into lettuce cups with sliced avo when you need a quick prawn cocktail. • For picky little eaters, you can’t do without Woolworths’ frozen mini puff pastry selection and frozen mini pizzas. • Make and freeze chilled summer soups like gazpacho or…

MARIE-ROSE This retro pink sauce gets its rose-tinted colour from the combination of mayonnaise and tomato sauce. A British invention, it’s seasoned with the addition of hot sauce (Tabasco), Worcestershire sauce, lemon juice and a pinch of cayenne pepper, salt and black pepper. Good to know Balance is key – go easy on the tomato sauce, otherwise you’ll pass tangy and go all the way to Thousand Island. Serve with While traditional in prawn cocktails, this also works as a dipping sauce for crudités, not to mention potato wedges. BÉARNAISE Béarnaise, the herbaceous cousin of Hollandaise, is made with egg yolks, butter, white wine vinegar, shallots, tarragon and black pepper. Good to know This sauce doesn’t keep well and can’t be reheated so aim to make it close to serving.…

Velvety edge: Madagascan vanilla dairy ice cream Ever wondered how Woolies makes its Extremely Creamy Madagascan vanilla ice cream so extremely creamy? The custard (made using whole milk, cream, egg yolk and Madagascan vanilla beans), is allowed to mature, which makes for a very fine crystalline structure, creating that velvety texture. Sugar and spice: festive blondie base All Woolworths’ cakes are made using real butter and free-range eggs. This vanilla sponge layer is no different – plus it’s flavoured with warm Christmas spices including cinnamon and nutmeg. Zesty centre: ClemenGold sorbet To make the ultra-smooth sorbet, a sugarand-water syrup is combined with ClemenGold purée and concentrate. The mixture is then chilled and gently churned for a smooth, fruity texture. White on white: the chocolate coating The Woolies dessert magicians managed…

TASTES THAT BIND My favourite festive laugh belonged to one of my favourite humans: Archbishop Desmond Tutu, who died the day after Christmas in 2021. A few years ago, I chanced upon a grainy video from about 2009 and it is one I return to annually because it brings me such joy. In it the Arch is telling a joke about the nativity story from the pulpit. Joseph and Mary arrive at the inn, but the innkeeper tries to turn them away, telling them “Sorry, no space.” “Please help me. Please, please help me. My wife, she is about to have a baby,” Joseph pleads, “Sorry, it’s not my fault,” the innkeeper replies. “It’s not my fault either,” Joseph counters. The joke is funny but even more funny is the…

ABI’S CHRISTMAS MENU MENU Burrata, blood orange and grape salad with berry vinaigrette Whole roasted fish with ponzu and sake dressing Roast duck with chicken-and-hazelnut farce and green peppercorn sauce Italian-style beef Wellington with roast garlic and truffle aïoli Gammon “bollito misto” Charred chilli crisp Brussels sprouts Matcha white chocolate madeleines White chocolate-and-ClemenGold panforte Pistachio crème meringue bows Very berry Black Forest trifle GAMMON "BOLLITO MISTO" “I always eat a bowl of the gammon stock once I’m done boiling the meat, but in this dish I serve the stock with the gammon, and sweeten it with candied mustard fruit, which gives it a sweet, sticky flavour and the texture of a glaze.” Serves 10 EASY GREAT VALUE Preparation: 15 minutes, plus 48 hours’ resting time Cooking: 2 hours For the candied mustard fruit: fruit selection 1 kg, peeled (kiwis,…

ALECS BESIER'S TWISTED GARIBALDI “I love taking classics that have fallen by the wayside and adding something fresh and fun that's appreciated by guests today. You don't have to over-complicate a recipe for it to be delicious; simple is sometimes best, as in this twist on the much-loved Italian cocktail that combines citrus with bitter, aromatic Campari.” Makes 1 EASY GREAT VALUE Preparation: 20 minutes, plus churning or freezing time For the garibaldi sorbet: cold water 4 T powdered gelatine 1 T fresh orange juice 3 cups caster sugar 60 g Campari 1 cup orange 1, zested For the cocktail: garibaldi sorbet 1 scoop Prosecco ½ cup, plus 3 T orange slices or orange zest, to garnish (optional) 1 To make the sorbet, bloom the gelatine in the cold water. 2 Place 1½ cups orange juice in…

OTTOLENGHI'S FESTIVE SUMMER MENU Caponata with celery and burrata Creamy brinjal Caesar dip Roast chicken with curry leaf dukkah Verena’s potato salad Malty figgy pudding ROAST CHICKEN WITH CURRY LEAF DUKKAH “Discovering a new way to roast a chicken – the ultimate home-cooking comfort food – always feels like a joy. Serve this with roasted carrots or any other root veg. Some buttered Savoy cabbage is also a lovely accompaniment.” Serves 4 A LITTLE EFFORT Preparation: 30 minutes Cooking: 1 hour 20 minutes For the curry leaf dukkah: (You can use a mix of any/all of the four nuts – just keep the total net weight of 100 g) cashews 25 g raw (skinless) peanuts 25 g blanched almonds 25 g blanched hazelnuts 25 g coriander seeds 1 T vegetable oil 4 T curry leaves 10…

OH, CHRISTMAS TREE … These candy sugar trees will keep in a sealed container for up to a week, separated by sheets of greaseproof paper. ABI'S TILTED TRIFLE “Turn your trifle topsy-turvy by setting the jelly at an angle to make a magical showstopper.” Serves 6 A LITTLE EFFORT Preparation: 30 minutes, plus setting time Cooking: 30 minutes strawberry-flavoured jelly powder 2 x 80 g packets Woolworths Cranberry Cosmo sparkling drink 2 x 275 ml bottles Woolworths white chocolate drops 200 g, melted Woolworths raspberry tea cakes 1 x 4-pack, cubed For the roast strawberries: strawberries 400 g caster sugar 60 g lemon 1, juiced For the custard: cream 1 cup milk 1 cup honey 2 T free-range egg yolks 5 cornflour 2 t vanilla extract 1 t For the meringue: free-range egg whites 2 caster sugar 100 g For the…

SMART CHOICES FOR YOUR SECRET SANTA The secret to being a good Santa? Keep it neutral, but thoughtful BRILLIANT IDEAS FOR BELOVED FRIENDS Nothing but the best for all the besties in your life…

Take a well-deserved break from sweating over the spuds this year and serve Woolies’ 15-hour crispy potato stacks topped with local Maasdam cheese. Save hours of cooking and order your ready-to-eat smoked gammon with fynbos glaze well in advance. You know you want to. R296.99/kg Woolies Best Ever fruit mince pies are a festive season non-negotiable and you can get them in a selection of 12 – so you won’t have any flavour FOMO either. R149.99 Why default to the sub-par family trifle when you can have this ClemenGold-and-chocolate wreath cake? R249.99 Kick things off with a platter of these trout stars, which are filled with a rich smoked trout mousse.…

Why is it so special? • As with all Woolworths’ rainbow trout, the fish are sustainably farmed in the the cold, clear waters of selected suppliers in Lesotho and Franschhoek. • It is a double whammy: one half features hotsmoked trout, and the other, hand-sliced smoked trout ribbons, cured with salt and brown sugar, and cold smoked for 3–4 hours. • The cured half is stained pink with beetroot dust, providing an earthy contrast to the rich, salty cured fish. • The two halves are joined with piped cream cheese, spiked with dill, lemon, pink peppercorns and studded with cooked prawns for that OTT festive finish. • The dish serves six to eight and is ready to eat. Simply arrange on a platter with slices of sourdough or rye bread.…

OFF THE MENU 1 Signature Cap Classique Vintage Reserve Brut An extended maturation period of more than five years on the lees enriches this vintage sparkling wine’s colour and flavour to produce one of South Africa’s finest Cap Classiques. Fabulous enjoyed on its own, and a great partner for seafood dishes or creamy desserts. R249.99 2 Waterford Rose-Mary Rosé This delectable rosé combines an aromatic nose of delicate apricot, fresh cherry, white floral and citrus blossom – plus hints of fresh oregano – with a fresh palate that features naartjie, apricot and young nectarine flavours following through to a long finish. R139.99 3 L'Ormarins Private Cuvée Cap Classique Expect fine, pristine bubbles and aromas of yeast with underlying red berries and stone fruit from this exceptional bubbly, which is rounded…

CHEAP EATS The week before Christmas, I wake up in my mom’s childhood bed in Ga Mphahlele, a little village in Polokwane. My cousin’s wedding is this Saturday, and the house is buzzing with excitement. The neighbourhood mamas have arrived to share in our joy and help prepare for the big weekend celebrations. “My grandfather took a long sip and it was decided that I too had ‘the hand’” It's time to start on one of my two duties, both involving my beloved sorghum. First, the breakfast that everyone will have later. I place a large pot on the stove to make fermented sorghum porridge, motepa. There is now singing, which joins the white flag at the gate in announcing that there will be a wedding in this home. I…

Vergani pistachio panettone, R569.99; Ritz botanical saucer glasses, R129 each; Pierre Jourdan Tranquille Blush, R117.99 for 4 x 250 ml cans; Cymbidium stem orchid, R139.99; berry snowball mini teacakes, R72.99 for 4; white-chocolate-coated whole almonds, R79.99 for 100 g; cream soft-centred pearl medley, R 47.99 for 45 g.…

MENU Khanya’s cucumber with crispy aromatics and mirin dressing Qhawe’s seafood jambalaya Potato salad with garlicky granola sprinkle Zibu’s coconut water pork belly with Rice Krispie chilli crisp Lwazi’s green lasagne Loyiso’s hops Marinkie’s over-under butternut Stamalaaitjie DRINK TO THIS! Commonly prepared in the Eastern Cape by Xhosa women as a celebratory alternative to ginger beer, hops are believed to have great health properties, easing insomnia, anxiety and aiding digestion. “My family’s WhatsApp group isn’t popping like it did back in the day. We used to chat constantly, exchanging photographs, memes and Facebook quotes; but lately it’s become little more than an interactive birthday calendar with occasional alerts. So, because we don’t get to connect as often as we’d like, I figured I’d reunite us by asking everyone what they’d bring to a Christmas pot-luck meal. The answers…

MENU Maple syrup-cured salmon with strawberry salad Honey-glazed duck sausages with curried pickled onions Brioche wreath with baked Camembert Leg of lamb kebabs with grilled olive tapenade Easy baklava with whipped goat’s cheese Gammon-and-leek souttert Christmas isn’t Christmas without… “Gemmer and gammon! Gemmer is the first thing everyone asks for in the hot Polokwane summer” – Mogau Seshoene, cookbook author and TASTETube host MAPLE SYRUP-CURED SALMON WITH STRAWBERRY SALAD “Curing salmon, then slicing it into ribbons, is how you make a single side feed a crowd. The maple syrup adds a subtle sweetness that pairs beautifully with the floral, aromatic strawberry salad. And talking of pairings, this dish demands a glass of pink bubbles.” Serves 6 to 8 as a light meal EASY Preparation: 20 minutes, plus overnight curing time For the maple syrup-cured salmon:…

SEASONAL COOKBOOK MENU Ajo blanco with summer vegetables, mint and lemon Lamb with anchovy and rosemary on a bed of beans braised with Swiss chard Spinach, tomato and anchovy gratin Apricot tarte tatin “I had been working at London restaurant Noble Rot for just under a year and was beginning to realise that restaurant life wasn’t quite what I was looking for. I loved the learning, the camaraderie and the excitement, but the crushing hours, lack of sleep and stress just didn’t seem sustainable. Noble Rot is one of those great restaurants where at its core the cooking is simple and all about letting quality ingredients shine. Each morning twinklyeyed and smiling growers would turn up with their boxes and crates of glistening produce. The juiciest tomatoes you’ve ever seen,…

TRAVEL In the silence of the fermentation room at GD Vajra, stained-glass windows throw light onto the stainless-steel surrounds and make you feel as if you’re standing inside a kaleidoscope that’s waiting to be turned into magic. And when you’re in the hills of the Langhe in the northern Italian region of Piedmont, that is precisely what happens – because they bottle the magic and turn it into some of the best-loved wines in the world. It’s hard to imagine a better beginning to a shared travel experience that we’ll always refer to as “that perfect day in Barolo”: a morning wine tasting with a front-row view of its vineyard origins; a Piedmontese lunch allowing the wines to express their true purpose; followed by finally witnessing how “squeezing” the remains of…

Hanukkah gelt “Giving gifts of money (gelt) for Hanukkah has been a tradition since the 17th century,” says Phillippa Cheifitz. “Today the ‘gelt’ is made of gold and silver foil-wrapped chocolate coins packed in small pouches reminiscent of money bags.” It’s also an easy, fun holiday project to make your own. Follow @wwtaste on Instagram to see how to make these chocolate coins at home this December.…