Innholdsfortegnelse for April 2018 i Woolworths TASTE

Nothing hits the spot quite like pork chops for dinner and tender South African pork gives you foolproof deliciousness. To make yours top of the chops, do this: 1 Choose bone-in chops for flavour and juiciness. 2 Season them before pan-frying – two at a time – in a cast-iron pan over medium heat. 3 Use a combo of butter and oil for the best caramelisation. 4 To prevent chops from curling, and get beautifully crisp crackling, cut evenly spaced incisions into the fat. Alternatively, remove the fat and cook in 1cm of hot oil to make crackling to crumble over the chops before serving. 5 It's best to undercook pork slightly, as it will continue to cook in the residual heat of the pan while you let it rest,…

Warwick Cape Lady is definitely a dame you’d like to invite to all your long-weekend feasts. This pure and elegant Chardonnay is fresh, yet full-bodied on the palate with toasty French oak flavours rounding out each sip. On the nose, expect aromas of spring blossom, naartjie peel and ginger. Exclusively created for Woolworths, this sophisticated Chardonnay is the perfect partner for roast chicken, salmon and fresh garden salads. You’ll definitely need more than one bottle chilling in the ice bucket! warwick.com Three easy ways to subscribe 1. Call 087 405 2005 2. SMS "Subs Taste" to 40573 (R1 per SMS) 3. EMAIL subs@magsathome.co.za For digital subscriptions, visit mysubs.co.za, zinio.com or magzter.com. * Offer limited to SA. Please allow time for processing and delivery. Please call 021 045 1809 for international…

TRÈS BONBON  Chocolate box dainties have come a long way since their humble hazelnut praline-filled beginnings. A new generation of chocolatiers are shaking up the shell-shaped status quo with zany moulds, Pollock-esque splatters, laquered surfaces and mind-blowing flavour combos. Think burnt lemon and jasmine; whisky ganache and tobacco caramel; and buchu and white chocolate. Turn the page for our current confectionary crushes, plus some legendary cocoa creations. The truffle shuffle Gregory Czarnecki not only heads up one of SA’s top 10 restaurants, he also has a knack for crafting exquisite chocolate bonbons. Just don’t call him a chocolatier… “I didn’t train to be a chocolatier, so I don’t like calling myself one,” says Gregory during a quick break over lunch service at The Restaurant at Waterkloof. “A baker has trained…

 I grew up in Chatsworth in Durban. I come from a massive family. On my dad’s side, there were seven brothers and three sisters, and on my mom’s side, three brothers and two sisters. We come from a religious Hindu background, and whether we gathered for prayers, weddings, birthdays or funerals, there was always food involved. On Boxing Day and New Year’s we used to go to the beach and would need to rent two buses to fit our whole family. My gran, who organised everything, would get up at 2 am to start cooking – biryani, dhal and Cornish chicken curry – and we’d put up big marquees and kuier for the whole day. Sadly, when she passed on, the tradition came to an end. “AT NEW YEAR MY…

“SEB AND I – BECAUSE BOYS LOVE A HANDHELD BLENDER – MAKE A SMOKED MACKEREL SPREAD THAT CAN BE SCOOPED UP STRAIGHT FROM THE TUPPERWARE” Normally when the Easter eggs and hot cross buns appear on the shelves I am drowning in self-loathing. Because four months into the year, it is always perfectly clear to me – and others – that none of my new year’s resolutions have been adhered to. And it is at this point that I want to smash those marshmallow eggs, ostensibly bought for our son, straight into my mouth at a furious pace. But this year is different. My new year’s resolutions were about being kinder to myself. I made two. One: I would choose joy rather than judgment. Two: I would never miss an…

STRAIGHT, NO CHASER Your salt, tequila shot and lime routine is okay for the inexpensive bottle at the back of the cupboard. But when it comes to a fine reposado, make like a real Mexican and sip it neat. How to tell your blanco from your extra añejo? Tequila comes in a range of colours depending on if, and how, it’s been aged. Blanco is clear as it’s had little or no aging, while reposado, añejo and extra añejo are aged in oak to enhance flavours and aromas, imparting a golden colour. Turn to page 56 to find out more.…

DIEMERSDAL PASSION FRUIT SAUVIGNON BLANC 2017, R54.99, with the grilled hake with lemon and chilli on page 60 The whole hake has come off the braai and as it is sliced open, appetising aromas of fish, leeks, lemon and garlic emerge. Pour your Passion Fruit Sauvignon Blanc into a glass and savour an explosion of tropical fruits. And now, let’s taste! Both the wine and the dish are medium-bodied and there is a palate-pleasing mingling of passion fruit, gooseberry, granadilla and honeysuckle from the wine along with the leek, lemon, red chilli and garlic of the dish. The wine has a hint of sweetness, which is a neat balance for the heat from the chilli. DE WETSHOF LIMESTONE HILL CHARDONNAY, R84.99, with the braaied sumac chicken on page 60 The…

YOUR SATURDAY SUPPER MENU Braaied sumac chicken • Grilled stuffed onions • Grilled hake with lemon and chilli • Chargrilled cauliflower, hazelnuts and celery • Date and honey spiced butter • Lemon scallops and Parma ham • Caper-and-white-anchovy aïoli • Lamb koftas with grilled leeks 01 Grill two spatchcocked birds with one braai If you are a sucker for Mediterranean flavours (pomegranate, sumac, ras el hanout), braai a pair of chickens – spatchcocked for an extra-juicy result. BRAAIED SUMAC CHICKEN Serves 8 EASY GREAT VALUE Preparation: 30 minutes Cooking: 1 hour free-range spatchcock chickens 2 olive oil ¼ cup sumac 2 T ras el hanout 4 t ground coriander 2 t ground cumin 2 t salt, to taste onions 8, peeled butter 100 g lemon juice ¼ cup pine nuts 100 g, toasted pomegranate molasses ¾…

Just when you thought your favourite Camembert couldn’t get any better, Woolies has gone and done it again with a hat-trick of delicious varieties – all designed to be popped into the oven until gloriously melty. First up, a Camembert in a bamboo box; next, a Camembert encircled by a buttery mini brioche wreath that’s perfect for tearing and sharing; and lastly, Camembert with a sticky, sweet balsamic and fig glaze. Get them all and assemble the cheeseboard of your dreams. woolworths.co.za…

A PARAGLIDER LAUNCHES from atop the ragged schist cliffs of Praia do Castelejo near Vila do Bispo in the western Algarve and floats over the golden sands below, where a circle of surfers are stretching before they charge into the icy waves of the Atlantic. His friend leaps over the rocks near me, documenting it all on a GoPro, while his family – a woman and toddler – cheer him on from their camper van. He lands smoothly, running as if in slow motion on the sand, to raucous cheering and clapping. Viewed from these cliffs, the Algarve, southern Portugal’s 200-kilometre stretch of coastline, seems remote and wild, a far cry from the bar-lined streets and beach clubs full of sunburnt tourists often associated with the area. It’s October and…

“Scrambled, scrambled, scrambled. Any time of the day, really. I like things simple, so I add just a splash of milk and salt and pepper to a couple of beaten eggs before tipping it into a pan with olive oil over a medium heat. I like them still slightly runny and creamy, with some untoasted rye bread on the side – a bit different to the way I had them growing up in Kuma, Stilfontein. It’s the only dish my late dad knew how to cook, so on the nights my mom went to Bible school, that’s what my younger brother, my older sister and I would eat – with white bread and lots of tomato sauce!” @TeamBucieSA Visit taste.co.za  for the best-ever scrambled egg recipes.…

Family has meant different things to me over the years. Growing up, it was all about Sunday braais at my grandparents where we’d spend all day swimming in the pool and pelting each other with loquats. The highlight of the meal was watching my Nana butter the French loaf – she’d collect all the crumbs on the board with a knob of butter and then one of the cousins would get to eat it. It never occurred to me that this was kind of weird. She was just a very tidy cook, my Nana. As a student, my family was the “editorial collective” of Varsity newspaper at UCT – a collection of feminists and budding journalists who spent every free period on Green Level eating slap chips and trying to…

CARAMELISED WHITE CHOCOLATE SAUCE Makes 1½ cups EASY GREAT VALUE Preparation: 10 minutes Cooking: 40 minutes white chocolate 400 g, roughly chopped 1 Place a nonstick pan over very low heat. Melt the chocolate in the pan and whisk until smooth. 2 Stir with a spatula every few minutes until the chocolate begins to caramelise – about 40 minutes. CHOCOLATE MALTED WAFFLES Serves 6 EASY GREAT VALUE Preparation: 20 minutes Cooking: 15 minutes flour 150 g Horlicks 2 T cocoa powder 2 T baking powder 1½ t salt a pinch sugar 1 T milk 300 ml free-range eggs 2, separated butter 50 g, melted Woolworths chocolate ice cream, for serving Woolworths Chuckles, for serving white chocolate 200g, melted 1 Sift the flour, Horlicks, cocoa, baking powder, salt and sugar together…

Indian-spiced lamb shoulder Preheat the oven to 160°C. Blend 2 red onions, roughly chopped, 1 x 400 g can tomatoes, 4 garlic cloves, finely chopped, 1 x 10 cm ginger piece, roughly chopped, and 2 red chillies, roughly chopped in a food processor to form a purée. Heat 4 T vegetable oil, ghee or butter in a pan over a medium heat, then add 4 T leaf masala and 1 t chilli flakes, and cook for 30 seconds or until fragrant. Add the purée and cook for 5 minutes. Add 2 cups good-quality chicken stock, 10 curry leaves and 1 cup plain yoghurt and season to taste. Place some of the cooking liquid in a large roasting dish, then add 1.5 kg lamb shoulder and pour over the remaining liquid.…

Fancy yourself a coffee connoisseur? So does Woolies. In fact, it takes coffee so seriously that it's built lasting relationships with coffee farmers around the globe so it can source the best quality 100% Arabica beans. Since Woolies knows that one size doesn't fit all in terms of flavour preference, it offers you a range of roast profiles. The Italian filter blend, for example, is a grind of dark-roasted beans with a full-bodied, bittersweet flavour; the mocha Java filter blend is a medium roast with a subtler, medium-bodied flavour; and the breakfast filter blend is a light roast, which has a mild, delicate taste. And, because Woolies gets that folks are equally particular about the way they make their brews, it also stocks top-of-the-range plungers, espresso makers and coffee drippers.…

Serves 4 to 6 EASY GREAT VALUE Preparation: 15 minutes smoked peppered mackerel 180 g cream cheese 250 g (full cream or medium fat, whichever you grab first) freshly squeezed lemon juice 2 T (you may want to add an extra ½ T, taste it and then decide) baby carrots, for serving crackers, for serving 1 Scrape the pepper and spices off the fish with a spoon, remove the skin and carefully break the fish into tiny pieces, being extra vigilant about removing any bones. 2 Mix the cream cheese, the mackerel and lemon juice in a blender (a handheld one is perfect.) 3 Serve with baby carrots, cucumber or bite-sized savoury crackers.…

Mashed with a large knob of butter. Cut into chips and fried until golden and caramelised. Wrapped in foil and roasted in the coals until velvety soft. Sweet potatoes are nature’s ultimate comfort food. What’s more, you can now find three new varieties at Woolies. Sourced abroad for their amazing taste and texture and grown locally in the foothills of the Magaliesberg and Ceres mountains, the new range includes Kara orange- and white-fleshed as well as Kara purple-skinned sweet potatoes. Try them all to find your favourite. woolworths.co.za Serving suggestions 1 Mash cooked orange and white sweet potatoes separately. Stir in some crème fraîche, sliced spring onion and chopped red chilli. Swirl together and season! Enjoy sweet potatoes on their own for a meat-free meal or as a side with…

“TIME TO TAKE YOUR TASTE BUDS ON A ROAD TRIP” 1. VOERTSEK INDIA PALE ALE, CEDERBERG BREWERY, CEDERBERG Imagine a Cape Winemaker’s Guild member getting into craft beer. That’s what happened on Dwarsrivier, the ancestral home of the Nieuwoudt family. David's Sauvignon Blanc may be legendary but this beer, brewed together with Alex and Tammy Nel, using spring water on the farm and inspired by the poetry of C Louis Leipoldt, is a thing of rare beauty: multi-layered, complex, pefectly balanced and utterly delicious. Just like his wines. To get there, you’ll drive 250 km from Cape Town, the last 50 on dirt, but at least there’s the family-owned Sanddrif self-catering cottages waiting on the other side. Motto: “Time to take your taste buds on a road trip.” 2.…

TEQUILA, MEZCAL, AGAVE SPIRIT: WHAT’S THE DIFFS? Different types of agave are used to produce mezcal and tequila. Tequila may only be called tequila if it’s produced in the Jalisco state using blue agave, while mezcal can be made from any variety of agave and is largely produced around Oaxaca. International Denomination of Origin laws prohibit any country outside Mexico from using the names tequila or mezcal, so SA distillers use the name agave spirit. Taste wise, mezcal has a smoky, almost peaty, flavour with some sweet notes, while tequila is fruitier with a cleaner taste. The making of a legend Stop slamming your tequila in a shot glass like a brute. According to Mexican distillers Fortaleza, a lot of effort goes into making it the traditional way, so sip…

1. USE A PAIR OF KITCHEN SCISSORS TO CUT OUT THE BACKBONE: place the chicken on a cutting board, breast side down, with the legs towards you. Cut through the rib bones on either side of the backbone, using the parson’s nose as your guide. This should be fairly easy and shouldn’t require too much pressure. 2. FLIP THE CHICKEN OVER ONTO THE BOARD: pull out either side to open it up and gently apply pressure onto the breast bone, until it’s flattened out completely.…

WHEN HE WAS FRESH out of culinary school – and after an internship on a small cruise ship and a stint working at various restaurants in Italy and Palm Beach – Soweto-born Wandile Mabaso hit the pavements of New York to pursue his dream of becoming a bona fide chef. After living in a hostel, running out of money and trying to hustle a job at any of the best French restaurants that would have him, he struck gold when he landed an apprenticeship at the popular upmarket bistro Gascogne, where he worked for a year. He then worked at two- and three-Michelin-starred restaurants including La Bernardin and Daniel in New York, as well as Le Meurice in Paris under Alain Ducasse. “One Michelin star means the food is decent,”…

With Woolies’ ready-to-oven pizzas, sticking to one is almost impossible. First, you can choose between two types of bases. The stone-baked Italian base has a crisp, brown underside and chewy top, while the thin-and-crispy base has a cracker-like, crunchy crust, but is still pliable enough to eat with one hand. And then there are the toppings: creamed spinach, ham and pineapple, Caprese … There’s only one way to find your favourite! woolworths.co.za…

HOW DO WE LOVE THEE, CHOCOLATE? LET US COUNT THE (52) WAYS You could argue that because the defining ingredient in chocolate is the cacao bean from the cacao tree, chocolate is technically a vegetable. Get your recommended weekly dose with our list of 52 chocolate recipes. One for every week of the year! taste.co.za/52-chocolate-recipes YOU SAID IT HOW DO YOU LIKE YOUR HOT CROSS BUNS? Toasted, dripping with butter 53% With cheese and preserves 16% Home-made, straight out of the oven 17% Fresh and plain, out of the packet 14% UP THE ANTE THIS EASTER From hot cross bun stuffing for roast chicken, to pickled fish with lemon sorbet and a giant Easter egg skillet cookie, we challenge you to get creative with your Easter feasting. taste.co.za/recipe-guide/easter YOUR CREATIONS…

Serving suggestions Serve hot as a side for a braai, with basil pesto and rolls stuffed with smoked cheese and sundried tomato pesto.…

Shisanyama by Jan Braai (Bookstorm, R353) Mr Braai put out a call to all South Africans to submit their best braai recipes, which he then taste tested and vetted. These include Lise’s brandy-and-cola beef short ribs, Natasha’s caramelised onion, mozzarella, feta and preserved green fig braaibroodjies, Paul’s Portuguese-inspired chicken potjie and – drumroll, please – Michelin-star chef Jan Hendrik van der Westhuizen’s mosbolletjies with braaied banana butter. Of course, Jan Braai’s also contributed his share of winning recipes, not the least of which is his Marmite, cheese and mushroom steak, as well as his Jan Braai pizza – two store-bought pizzas sandwiched together with more cheese. Genius, really. The Big Green Egg Cookbook (Andrew McMeel Publishing, R650) This kettle-braai compendium is just what you need to get through the long…

Tired of your same-old braai staples? Mix things up with Woolies' kassler pork chops the next time you have the urge to throw something on the coals. They're 100% South African pork, and have a sweet, smoky flavour courtesy of some time in the smoker with beechwood. Add your favourite sides and you’ll be crowned tong master. woolworths.co.za Serving suggestions Baste kassler chops with Woolworths' sweet and sticky basting sauce before grilling over medium-hot coals. Serve with a salad of Woolworths' marinated cooked baby beetroot (sweet chilli flavour), raw beetroot shavings, Woolworths' pickled red onions, baby spinach, pistachios and pickled jalapeño chillies.…

“Yes,” I said. “Don’t you want to hear what it’s about?” asked the lovely woman on the other end of the phone. “I don’t care, I’m coming,” I said, “but okay, I’ll bite … what’s it about?” “It’s a food trip. We want to introduce South Africans to the wonders of Nordic cuisine.” “I can do that!” I replied excitedly. “I’ve written about food for YEARS!” “We know,” said My New Favourite Person. “Hence the invitation.” “Do they know how messy an eater you are?” asked my husband as he saw me off at the airport. “Oh please, I can eat neatly if needs be,” I replied. (In retrospect, an implausibly bold statement.) Readers, this was one of the best trips of my life. Imagine being escorted from incredible restaurant…

The Grier family, who purchased Villiera in 1983, has transformed it into one of the largest private wineries in the country thanks to extensive replanting of classic and local varietals and the introduction of hi-tech cellar facilities for the production of still wines, as well as Méthode Cap Classique. For viticulturist Simon Grier, maintaining environmentally friendly vineyard management practices is non-negotiable. “It’s been 15 years since insecticides were last sprayed here and a sizeable flock of Peking ducks do their bit to keep pest numbers down. Water conservation, recycling and a greening project, which entailed planting 100 000 indigenous trees on the farm, are all underway,”says Simon. Huge flocks of guinea fowl and pheasant, steenbok, Cape fox, grey mongoose, porcupine and even the threatened blue crane all call Villiera’s vineyards…

ALES ARE GENERALLY FERMENTED AT HIGH TEMPERATURES using top-fermenting yeasts (it literally rises to the top), which results in a few things – mostly far more complex flavours. So ales can be sweet and sour or fruity and tart at the same time, with all sorts of “hints”, from Christmas cake and banana bread to elderflower and chocolate. LAGERS ARE BREWED WITH BOTTOM-FERMENTING YEASTS, doing their thing at much lower temperatures and matured in cold rooms for longer periods of time (lager means storeroom in German). The benefit is generally a smoother and more mellow beer than your average ale, typically described as “refreshing and crisp”, which is just what you want in the heat of Africa – or Australia. So, in a nutshell, if you’re a craft brewer, you…

South Africa’s top winemakers have teamed up with Woolworths’ wine selector Allan Mullins to craft a collection of outstanding wines perfect for the long weekend. The Signature Series is a collection of six carefully crafted, single-varietal wines that takes all the hard work out of choosing a bottle for family lunches, braais with friends and laid-back picnics. Take your pick from Spier Merlot 2015, De Morgenzon Syrah 2015, Thelema Cabernet Sauvignon 2015, Savage Wines Sauvignon Blanc 2017, Kleine Zalze Chenin Blanc 2016 or De Wetshof Chardonnay 2016. Or treat yourself and try them all! Available exclusively at Woolworths for R129.99 for the whites and R159.99 for the reds. woolworths.co.za Not for Sale to Persons Under the Age of 18…

FOR THE PURISTS: Can’t go wrong with the traditional hot cross buns, spiced to perfection and studded with locally sourced sultanas, raisins and citrus peel. FOR THE ADVENTUROUS: Easter wouldn’t be Easter without cinnamon, nutmeg and mixed spice. These flavours are dialled all the way up in the extra-spicy buns. FOR THE FUSSPOTS: Woolies gets it: not everyone likes raisins. Which is why they’ve indulged the anti-sultana set with their spicy buns sans fruity bits. FOR THE CHOCOHOLICS: How to improve on the classic? Add chocolate, obvs. Even better: UTZ Certified chocolate chunks that go all melty when toasted.…

There are two very vivid childhood food memories which I owe to Lisa Clark and her remarkable family. The first was visiting her grandmother’s jam factory and being totally captivated by the rows and rows of jam jars with Lisa’s gran’s name, Iris McGregor, on them. My first experience of a person as a food brand. The second was when I was dropped off at her family’s gracious, chaotic, storybook Cape Dutch house for a play date, and the kitchen was filled with the smell of prawns cooking. I was probably about 11 and I’d never seen or smelled a prawn before. It was totally foreign and, picky eater that I was, I was horrified. Would I have to eat them?! Only now, years later, do I realise how incredible…

AMUSE-BOUCHE (The Creative Hands) Inspired by textile artist Pierre Fouché and fellow artist Pierre Le Riche: North Atlantic scallop in charcoal and smoked olive oil served with sturgeon caviar, lotus root and herbal oyster crème Served with: Spier Private Collection 2014 ENTRÉE (The Herbal Organic Flavours of the Earth) Inspired by Yswara: Mozambican langoustine in fresh basil and lemon grass, coriander and baby carrots, rosemary truffle espuma, calamata olive mousse, micro root vegetables, porcini mushroom and basil-infused langoustine jus Served with: A shot of the chef’s Yswara tea and DMZ Chardonnay Reserve 2016 MAIN (The Scent of Flavour) Inspired by Saint d’Ici: Duck breast with cauliflower and turmeric purée smoked in hay with green onion and porcini mushroom cooked in essential oils, pickled lotus root, crispy duck skin and duck…

LIKE WATER FOR CHOCOLATE Don’t let the word “bain-marie” strike fear into your heart, it’s just a fancy name for a water bath. Typically used to cook delicate dishes like crème brûlée, savoury and sweet soufflés (pictured) or terrines, a bain-marie creates a gentle, uniform heat. The water prevents a dry oven and acts as a barrier between the food and the direct heat, helping it cook slowly and evenly. It should simmer, not boil; if it’s too hot you risk curdling the custard. Turn over for two classic recipes. TWICE-BAKED CHEESE SOUFFLÉS Serves 4 EASY Preparation: 15 minutes Cooking: 30 minutes butter 4 T, plus extra for greasing full-cream milk 1¾ cups onion 1, peeled and quartered ground nutmeg a pinch bay leaves 2 cake flour 7 T, plus…