Innehållsförteckning för November 2020 från Woolworths TASTE

IF EVER THERE WAS A YEAR WE WANTED TO PUT BEHIND US, it is this one. But I admit there are some days when I still feel gratitude for 2020. It feels insensitive to say this, after there has been so much suffering and loss, but there have been some unexpectedly happy outcomes, too. Separated from them by walls and screens and masks, I have learnt more about my colleagues’ loyalty, resilience, humour and hidden talents than I may ever have working side by side with them in an office. On our team, there are five of us with children under the age of five. Another four have two older children each, who still live at home and were off school for months. Some have had relatives who were hospitalised,…

SAUSAGE SAVERS From bakes to pizzas, home-made sausage rolls to meatballs – and even a kota – we’ve got some fabulous ideas for great-value dinners using sausage. We promise there won’t be a plate of bangers and mash in sight! BUN FIGHT Head to @WWTaste’s Instagram stories on Friday afternoons to take part in our weekly food fight. See the very revealing results of our recent burger fight on the right! Beef vs chicken: Beef 64% Chicken 36% Cheese vs bacon: Cheese 74% Bacon 26% Pineapple: Yes 41% No 59% Egg vs avo: Egg 20% Avo 80% Do no-bun burgers count? Defnitely 46% Nope 54% Veggie or meat alternative: Veggie 59% Meat alternative 41% Mayo or monkeygland: Mayo 71% Monkeygland 29% CALLING ALL FAST-FOOD FANS Contributing food editor Khanya Mzongwana…

THREE-INGREDIENT ORANGE CAKE We first spotted this frankly outrageous recipe on Good Housekeeping UK’s Instagram feed. The ingredients: 2 large oranges, boiled for an hour 200 g self-raising flour 1 x 397 g can condensed milk (we added blueberries, for gees) The verdict: It delivers a passable cake, but boiling the oranges, seeding and blending them is time-consuming and messy! TWO-INGREDIENT MAGIC SHELL When even The New York Times publishes recipes for an internet hack, it’s safe to say it’s gone mainstream. The ingredients: 170 g Woolworths dark OR white choc chips 3 T coconut oil (We added dehydrated pineapple, coconut chunks, strawberries or blueberries, to flavour it) The verdict: Five stars. Quick, easy and sets beautifully as it hits the ice cream. THREE-INGREDIENT CHOCOLATE BROWNIES Nutella supplies the fat,…

IN SOWETO, where I’m from, you can choose from myriad ingredients to fill your kota. The most typical ones are processed cheese, tomato sauce, atchar, processed meat and chips. This recipe plays on those core ingredients, but I’ve twisted them by making a sundried tomato sauce, replacing chips with potato cubes fried in butter and herbs, and swapping processed cheese for mature Cheddar. I made the pies in mini loaf tins with the words “KOTA” on top of them in puff pastry, to play on the fact that kotas are made out of quarter loaves of bread. (This is where the name comes from.) It was named the official pie of the visiting British visitors for the 2010 World Cup in South Africa. More recently, we set these pies as…

Cape Wine Master Allan Mullins has selected Woolies’ wines for three  decades. Find his choices at woolworths.co.za and follow him on Twitter, @AllanMullinsSA 1 Woolworths Villiera Brut MCC Non-Vintage Jeff Grier of Villiera was a Méthode Cap Classique (MCC) pioneer and he has produced this great-value wine for Woolies for more than 30 years. Along with the classic Champagne-method grapes, Chardonnay and Pinot Noir, Jeff uses up to 20% Pinotage, which gives the wine an extra berry fruitiness – his secret weapon! R134.99 2 Le Lude Reserve Rosé Non-Vintage Le Lude is a family-owned Franschhoek wine farm that produces only MCC. The rosé, a blend of Chardonnay and Pinot Noir, opens with raspberry, red cherry and wild plum, followed by a rich, textured palate with layers of berry fruit and hints…

When my restaurant was cooking, I was the master of the 15-minute home dinner. I would return home from The Kitchen, a bizarre mix of perfume and food clinging to my clothes, to perform a short-order dinner for my family. Invariably, it was a hasty affair. Children needed to finish homework and I needed to go over balance sheets or conjure up a wedding menu. There’d be leftovers from the restaurant or a piece of fish or schnitzel, and always something green: baby spinach with flaxseed oil, well-dressed leaves, peas or broccoli tossed with lemon and garlic, dilled carrots or boiled potatoes, and very often sliced tomatoes and red onion. My life has changed immeasurably in the past few months, and so has my home-cooking style. Now, I cook with…

AFFOGATO Woolworths Extremely Creamy caramel-flavoured frozen dessert + brewed coffee + Bar One sauce Place scoops of caramel or Tin Roof ice cream into a tall glass, top with a couple of shots of espresso and drizzle with Bar One sauce. SALTED CARAMEL ICE-CREAM CONES Woolworths triple-caramel dairy ice cream + Woolworths large sugar cones + Woolworths hand-cooked sea salt-flavoured crisps Scoop caramel ice cream into cones and stud with chips.…

STONE-BAKED THIN AND CRISPY PIZZA BASES are topped with Italian tomato sauce. They’re made using Italian flour, stretched by hand and baked in a hot stone oven for a crispy base. R59.99 for 2 x 160 g GLUTEN-FREE PIZZA BASES are made with a blend of wheat-free and gluten-free flours. R49.99 for 2 BURRATINA MOZZARELLA is a fresh cow’s-milk mozzarella filled with strands of mozzarella and cream. R82.99 for 125 g WHOLE PEELED TOMATOES in tomato juice are sun-ripened in Italy, sweet and full of flavour. Simply blend to add to pizza bases. R19.99 for 400 g…

MY INTEREST IN THE HEALTH and wellness space started in 2011. For those who don’t know, that’s when I was diagnosed with a condition that impaired the functioning of my autonomic nervous system, and after a few months in and out of hospital, I was prescribed a list of medications the length of my arm, none of which really worked. A year later, my mental and physical health reached rock bottom, and I knew something had to change; that’s when I started wondering whether diet and lifestyle could help. In 2012 I started eating a plant-based diet, which at the time felt so alien to almost everyone around me. I can’t tell you how many eye rolls and exclamations of “But what will you eat?!” I got. Nonetheless, I persevered,…

TWICE-BAKED POTATOES WITH CREAMY LEEKS AND CROTTIN “My dad introduced me to leeks and I fell in love immediately! As a kid, I was drawn to brassica and allium flavours and loved something pungent and challenging, which is a big part of my goat’s cheese and chicken liver obsession today. These creamy leeks make everything they touch delicious.” Serves 4 EASY GREAT VALUE Preparation: 25 minutes Cooking: 1 hour medium potatoes 4, washed butter 100 g extra virgin olive oil ¼ cup leeks 300 g, washed and roughly chopped sea salt and freshly ground black pepper, to taste Woolworths double-thick cream 1 cup Woolworths goat’s medium-fat semi-soft crottin cheese 2 1 Preheat the oven to 200°C. Prick the potatoes with a fork and wrap each one in a single layer…

GARLICKY BROCCOLI BROTH, PASTA AND PECORINO “There’s minimal effort in creating this flavourful broth. Just let it simmer while you get on with the business of the evening.” Serves 4 EASY GREAT VALUE Preparation: 15 minutes Cooking: 40 minutes broccoli 400–500 g baby leeks 200 g, thinly sliced celery 2 stalks, thinly sliced olive oil 6 T garlic 3–4 cloves, crushed sea salt and freshly ground black pepper, to taste vegetable stock 4 cups long, thin pasta 100 g, broken into thirds pecorino Romano shavings 50 g, for sprinkling toasted ciabatta, for serving 1 Slice the broccoli. 2 Gently soften the leeks and celery in 2–3 T olive oil, keeping them pale. Add the broccoli with the remaining oil and cook, stirring, for 5 minutes. Stir in the garlic and…

MONDAY’S MEAT-FREE NACHOS “ These nachos are super-easy to make using a readymade Woolies salad” VEGGIE CON CARNE NACHOS Serves 4 EASY Preparation: 5 minutes Cooking: 10 minutes Your 5 Woolies ingredients: chilli con carne spice mix 1 T plant-based savoury mince 2 x 180 g punnets mild chunky salsa 1 x 400 g jar salsa nacho chips 1 x 250 g packet crunchy summer salad 290 g, for serving From your pantry: olive oil 2 T garlic 3 cloves, crushed 1 Heat the olive oil in a pan and add the chilli con carne spice and garlic. Cook for 10 seconds, then stir in the plant-based mince and warm through. 2 Add the salsa and simmer for 5 minutes. Serve on nacho chips, topped with salad. If you have…

WARM ORZO SALAD Serves 6 EASY GREAT VALUE Preparation: 15 minutes Cooking: 15 minutes rosmarino pasta 250 g asparagus tips 200 g, blanched and chopped fennel ½ bulb, roughly chopped parsley 10 g, roughly chopped fresh dill 10 g, roughly chopped white salad onions 75 g, chopped olive oil 2 T lemon 1, juiced sea salt and freshly ground green peppercorns, to taste Woolworths dairy-free Greek white cheese 200 g Woolworths vegan mayonnaise 4 T 1 Cook the pasta according to package instructions, then drain. 2 In a large bowl, toss the pasta, asparagus, fennel, parsley, dill and salad onions with the olive oil and lemon juice. Season with salt and pepper, top with the cheese and vegan mayonnaise and serve immediately. DAIRY-FREE, WHEAT- AND GLUTEN-FREE, VEGETARIAN WINE: La Motte…

Yudhika Sujanani, chef-proprietor of Holi Cow As a kid, Yudhika and her siblings were always giddy with anticipation in the run-up to Diwali. “Brightly tinted nuts, psychedelic syrups and exotic aromas had us all completely mesmerised,” she reminisces. “We always wore new clothes on Diwali – right down to our socks and shoes. We would stay home one year and visit family and friends the next to exchange sweet hampers. Almost every home visited would welcome guests with a sweet delicacy to “sweeten” the next year. And the savouries were just heavenly – crisp pakoras served with a range of chutneys and the best samoosas, of course. It’s almost as though every hostess didn’t want you to go to the next stop without being fed and loved!” These days, Diwali…

“Frozen puff pastry. Keep a box in the freezer and any leftovers have pie potential – from Bolognese to chicken curry!” – Katharine Pope “Tempura hake fillets in a tortilla with salsa and guac = cheat's fish tacos!” – Kate Wilson “I always have some frozen sweet potato mash in the freezer. It’s perfect to whip out at the last minute and serve with fish cakes or bangers for a quick dinner. I just add a pinch of salt and a lick of butter in the pot while it warms up. Perfectly delicious! ” – Jeanne Calitz “The frozen sweet potato wedges are addictive! Just pop them into the oven for 30 minutes.” – Lynda Ingham-Brown “I keep tubs of Woolies’ crushed garlic, ginger and chilli cubes in the freezer…

Champagne and MCC – what's the difference? By law, a sparkling wine can only be called Champagne if it is produced in the Champagne region of France. Méthode Cap Classique (MCC) wines are premium products made in SA according to the traditional French method with a second fermentation in the bottle. Producers adhere to quality standards, including the minimum time the wine must spend on the lees (nine months) in order to be called an MCC. What exactly are lees? Lees are leftover yeast cells created from fermentation and they add texture, body and complexity. A sparkling wine aged on the lees is often experienced as creamy and full-bodied, with flavours and aromas reminiscent of toast, brioche, nuts and biscuit. What is a Blanc de Blancs – sparkling wine? Most…

Idon’t know what your family holidays were like, but when I was young, it wasn’t unusual for me to find myself in an airport in North Africa, where I would simply whip out my book and start reading while we waited for the next leg of our trip to begin. But when my dad announced that his long-cherished dream of travelling to Timbuktu would finally be coming true, I really sat up and took notice. It wasn’t just that we were going to visit this mysterious place, but we would travel there by boat along the Niger River, a journey that would take three days. I was 10 years old at the time, and deeply obsessed with Harry Potter. (Despite my parents’ reservations, I insisted on carrying the massive Harry…

DURBAN Scoop, scoopicecream.co.za Eish Kream, eishkream.co.za CAPE TOWN Kristen’s Kick-Ass Ice Cream; kristenskickass.co.za The Creamery; thecreamery.co.za The Nice Ice Cream Company; thenicecompany.co Unframed; unframedicecream.com Scream; @scream_homemadeicecream Sorbetiere; @sorbetiere PLETTENBERG BAY Ice Dream Land; icedreamland.co.za JOHANNESBURG La Cremosa; gelatolacremose.com Yococo; yococo.co.za Malies; facebook.com/malies SOWETO The Scrummy; facebook.com/Thescrummy…

The base This is a touchy subject. The Romans will claim their thin-based style is the best, but it’s said that all pizza originates in Naples, so it makes sense to take your cue from the chef’s mouth, so to speak. Roman pizza is characterised by a thin, crispy base and is known as pizza basa, or “low pizza”, to differentiate from “pizza alta” or “high pizza”, which is used to describe Neapolitan pizza with its crispy base and puffy, chewy crust. Sicilian pizza is more like a deep-pan pizza with a thick crust and is traditionally served in squares. It’s essentially a focaccia and usually topped with cheese and tomato. When making your base, use flour with a high protein content as this helps the dough to stretch; “00”…

THE FARMER-CHEF James Diack, chef and owner at La Stalla deli Even if you don’t know his name, you’ll be familiar with James Diack’s mini empire of eateries in Johannesburg. Coobs, Il Contadino and La Stalla are just some of his impressive portfolio and were all supplied by Brightside, the farm his family owns in the Magaliesberg. During lockdown, James had to close three of his restaurants temporarily and adapt fast to keep his remaining business alive. He set up a small deli in the space formerly inhabited by his wine bar. “It was a way to still be able to use and sell not only our farm produce, but also the produce of those who have so loyally supplied us over the past eight years.” The curated offering includes…

SWEATING onions involves cooking them over a heat that’s high enough to cook them but not so high that they will start browning. They will start to shine as the heat and salt draw out the moisture. Stir frequently. COOKING UNTIL TRANSLUCENT means you’ll cook for several more minutes, stirring, until the onions start appearing almost see-through as the water evaporates. BROWNING starts to happen when the onions develop a golden colour and the aroma turns slightly sweet. As you cook, the colour will darken. CARAMELISING onions until they are completely limp and a rich, dark colour can take up to 45 minutes, depending on your preference. Caramelised onions taste and smell deliciously sweet.…

FREE-RANGE SKINLESS CHICKEN BREAST FILLETS These versatile fillets – hand-trimmed of excess fat and bone – are a fridge essential for days when inspiration is low. They turn wraps, salads and stir-fries into satisfying suppers in minutes. From R106.99/kg FREE-RANGE LAMB MINCE Nothing’s easier to stretch over a few meals than mince. Woolies carefully controls the fat content in its free-range lamb mince, which is delicious in shepherd's pie, meatballs and moussaka. R99.99 for 500 g PORK FILLET A succulent piece of South African pork that's tender and full of flavour. Marinate and roast it quickly to serve with steamed greens, or slice it up for stir-fries or an Asian curry with rice noodles. R119.99 per kg FRESHLY FROZEN SEAFOOD MIX A mix of sustainably sourced calamari, white fish, mussel…

“In recognition of my British heritage, I made Hannah Lewry’s home-made Cornish pasties. Very easy (I took TASTE mag’s hint and used Woolies puff pastry) and very tasty! I served them with a nice big salad. Thank you Woolies, TASTE magazine and Hannah for a different way to celebrate Heritage Day!” – Debbie Griffiths  “From the August edition: the baked ‘fridge’ tart with a cherry compote. So easy!” – Gavin Pollock…

Use coconut milk, rice milk, almond milk or any other alternative as a substitute for cow’s milk in baking recipes. To make dairy-free cream, whip chilled coconut cream – or make a cashew cream by soaking raw cashews in hot water and then blend until creamy. You can keep them in the fridge, covered, for up to a week. When one of your favourite recipes calls for sour cream or yoghurt, use fresh vegan coconut yoghurt.…

“My mom used to make chicken à la king in her large stoneware pot for dinner parties – adding mushroom soup! It’s actually a great hack if you don’t want to make a white sauce.” If being economical with time is what you’re after, Abi suggests this easy cheat: “I break up a whole roast chicken into a creamy sauce and add some fried bacon bits.” Rice, pasta, noodles or even toast – chicken à la king requires but a modest supporting cast to make a meal fit for royalty. “I like to eat it with boiled potatoes, smothered in parsley butter,” says Abi. If you forgot to pop mushrooms into your shopping trolley, but have some peas knocking around in your freezer, they’ll do nicely.…

Just Short Behind the bar: Dino Batista, director of the now closed mobile bar service Molecular Bars in Joburg. Place your order: There are currently six non-alcoholic, lightly carbonated cocktails to be enjoyed as is or mixed with spirits. “The paloma is a definite favourite,” says Dino. “We’ve used the traditional flavours of grapefruit and vanilla but have introduced a slight note of celery and the awesome taste of pink peppercorns – an ingredient we’re obsessed with.” Stock up: justshort.co.za Homegrown Behind the bar: Kurt Schlechter, owner of Cause/Effect in Cape Town. Place your order: There are nine bottled cocktails on offer. The drink that started it all is the C/E old-fashioned, made with Oude Molen 100 Reserve Brandy. “The Lion’s Tail negroni is a ’soft’ negroni as it has…

Standard bubbly bottles like this contain 750 ml of wine. Sulphur dioxide helps to preserve this wine. The amount of ethanol present per 100 ml. This wine meets Woolies’ Farming for the Future standards. The foil covers the neck of the bottle and is there to protect the cork. The punt is a deep indentation that’s handy for accommodating your thumb if you like to pour with one hand (as flamboyant waiters do). But it’s really there to strengthen the structure of the bottle. The cork seals a bottle containing three times more pressure than a car tyre – don’t leave it unattended once you’ve removed the cage! The wire cage or muselet includes a cap with the producer’s branding. The annulus is the rim at the top of the…

TAPIWA GUZHA IS A SCIENTIST who makes ice cream with African flavours. Although he has a PhD in molecular biology, an episode of MasterChef changed the course of his career. These days he showcases his original flavour combos, such as bitter leaf ice cream with olive oil and Scotch bonnet jam, out of his ice-cream parlour, Tapi Tapi, in Observatory, Cape Town. What sparked the idea for an ice-cream business? It all began with me wanting to start a food business, and then it evolved into having a platform to educate people. I realised I wanted to heal the collective self-esteem of the black community because I noticed that we, as people of colour, are constantly seeking approval in what we do. I decided that I needed to write my…

THE ROGUE SALAMI, FENNEL AND STRACCIATELLA OR BURRATA Makes 2 EASY Preparation: 15 minutes Cooking: 15 minutes dough balls 2, stretched (see p 74) tomato base 2 small ladlefuls (see p 73) garlic 1 t crushed cheese mix 60 g (see p 73) Woolworths salame Milano 70 g burrata or stracciatella cheese 1 ball or 1 x 250 g tub fennel 1 bulb, shaved, plus fronds to garnish Woolworths chilli-infused olive oil, for drizzling sea salt and freshly ground black pepper, to taste “ If you’re using stracciatella or buffalo mozzarella, add it after baking ” 1 Prepare the pizza base, then stretch it out and arrange on a pizza paddle. Using the base of the ladle, evenly spread the tomato sauce on the base in circular motion from the…

Step 1: Once you’ve made the dough, place each ball in a plate of flour and gently push outwards until it’s your desired thickness, leaving a thicker border around the edge – this will puff up when cooking to form the crust and give you something to hold onto while you're eating it. Step 2: Gently lift the base from the plate, taking care not to tear it. The trick is to let it gently stretch without dropping it or losing the shape. Step 3: Gently stretch the base by hand until it’s the desired size. After picking up the base, gently rotate it in your hands, being careful to not squash the crust, allowing gravity to stretch the dough downwards. Rotate faster or slower as necessary to get a…

THE BOWERY Run by chef Guy Bower, The Bowery brings all the joy of shopping from local, independent producers to your doorstep. Place an order for a food box and you’ll get a delivery of seasonal produce, free-range meat and other pantry items, along with recipe ideas for how to use them. thebowery.co.za; @theboweryjhb THE COUNTER They’ve long been known for their delicious fudge and baked goods, but they too had to think quick when lockdown hit. Along with putting out an e-cookbook, they’re also offering curated meal boxes that include other local favourites such as Fabrica’s famous prego sauce, Kleinsky’s bagels and El Burro’s hot sauces. thecounter.co.za; @the_counter MODERN TRADITIONS & MALIE’S Run by Dr Tracy Nelwamondo, Modern Traditions specialises in indigenous, nutritious foods. Along with sister brand, Malie’s…

RED ONIONS are undeniably the supermodel in this family – they don’t need to work hard to be noticed. They have a naturally occurring sweetness and are packed with anthocyanins, which give them their glamorous purple colour. They work well with a hit of acidity, so thinly slice them and combine with a bit of red wine vinegar, a bay leaf and a couple of teaspoons of sugar. SHALLOTS have the most deliciously subtle fragrance and flavour and are amazing quartered and slow-roasted with a kiss of olive oil, fresh thyme by the bunch, and a crack of salt and pepper, then spooned atop baked puff pastry. SPRING ONIONS should be thinly sliced to give life to egg dishes, potato salads or pulverised in the mortar with some garlic, green…

“AFTER A LONG, TIRING DAY AT  the office or dealing with a traumatic event, how many of us make our way back home dreaming of a specific dish? Sometimes even just recalling a particular meal soothes frayed nerves. And then getting to actually eat it can be a balm to a weary heart. My comfort food is a mixed legume stew that my mom used to make. Fortunately, it is easy and quick, so when I need culinary consolation, it takes less than an hour for me to sit down with a delicious bowlful, spoon in hand. As with most comfort food, this meal is not just about the flavours of the dish, but the associated memories. By 1963, when I was 10, my brother Jabulani and I had moved…

Remember microwave fudge? The 90s tuck-shop staple is having a comeback. Lockdown gave us galaxy fudge (beautiful, but fiddly), slow-cooker fudge and even cheesecake fudge but Keletso Motau is keeping things nostalgic with a classic version, loaded with Chuckles. All you need is five ingredients and 15 minutes of hands-on time. To see how, search for TASTETube on YouTube and subscribe to catch the video online. 5-ingredient microwave Chuckles fudge Watch this video on TASTETube in November…