Innholdsfortegnelse for May 2018 i Woolworths TASTE

SHOW YOUR MAMA WHAT YOU MADE HER Treat the moms in your life to a home-made feast on Sunday 13 May. Don't know what to make? We’ve taken the thinking out of your planning! Browse our collection of menus at taste.co.za/menus to find a feast fit for your mom. ARE YOU MISSING OUT? Sign up for the free TASTE newsletter and receive exclusive online content! We’ve got videos, articles and competitions galore. Add your email address to the newsletter sign-up bar on the home page and never miss out again. WHAT'S YOUR GO-TO SUNDAY LUNCH? An all-day roast 30% A festive braai 28% Anything, as long as it’s paired with family and friends 28% Leftovers from Saturday 4% Sunday is just another day 10% AÏOLI TO ZABAGLIONE Staring at your…

Already a fan of Woolies sliced Gouda and Cheddar on toast? Can’t live without grated mozzarella on nacho nights? Hold onto your toasted sandwich maker, because Woolies has just released a host of new cheese varieties in its convenience range. You can now also get plain or peri-peri-spiked* Monterey Jack , smoked Cheddar and Red Leicester with black pepper*. Cheese dreams are made of these! * Available in store from 1 May 2018.…

 “When making mashed potatoes, after you drain the potatoes, return them to the hot pan, cover tightly and steam for 5 minutes. This allows the potatoes to dry out so they’ll mash to a beautiful texture and soak up the butter and cream more easily.” – Wolfgang Puck “My general advice to home cooks is that if you think you have added enough salt, double it.” – Grant Achatz “My main aim is not to waste anything … so if I’ve used a grater (like a Microplane) to grate garlic into a dish, I’ll then use that grater to stir what I’m cooking to make sure I get every last bit of garlic out. I’m sure I would be expelled from a professional kitchen for behaving like that.” – Nigella…

I’m currently spending all my free time practising for the San Pellegrino Young Chef Awards, happening in Milan in May. At the moment it’s just about refining my dish, isicupho (see opposite). It means “trap”, and symbolises the moment after you trap a bird to eat it. It’s comprised of duck that I marinate in a home-made sorghum beer overnight, before hanging it for about four weeks. I cook it on the crown and serve it with biltong that I make from the smoked duck legs, fermented pumpkin and grains. I’m trying to get the sauces just right at the moment. One of them is made with pumpkin kombucha … I really got into fermentation when I did a stage at In de Wulf in Belgium in 2016. Fermentation was…

“I STILL MAKE THIS RECIPE FOR MY FAMILY. BUT NOW IT FEELS MORE DOMESTICATED. IT’S BECOME MY VERSION OF MY MOTHER’S CHICKEN SCHNITZEL” Growing up, we were not a whole roast chicken kind of family. That doesn’t mean we didn’t eat roast chicken, because we did, but it wasn’t “A Thing”. The cracking of the chicken wishbone, however, was a family ritual, and of course I desperately wanted to be left with the larger part of the bone and be the lucky one whose wish would be granted. (A Barbie. And later, if you must know, I asked for a boyfriend.) Once, my mom laboriously deboned a chicken at a cooking class and presented us with the offering, but left with no wishbone to fight over, neither my brother nor…

Never thought of yourself as a baker? Get over your fears and bask in the smell of fresh baking without risking a flop. Woolies has your back with the new Easy to Bake range, which takes all the stress out of the equation. All you have to do is assemble, bake or pour over a sauce or two and you’ve got a winner. Choose between chocolate fondant, pear-and-frangipani tart, triple chocolate and pecan brownie swirl, or apple baklava tart. You’ll be channelling Nigella in no time. woolworths.co.za…

1. BORDEAUX RED THE GRAPES Bordeaux is arguably the most celebrated red wine district in the world and Bordeaux reds are blends of two or more of the grapes listed above. THE WINE TO TRY Woolworths Delaire Graff Redstone 2015 contains 69% Cabernet Sauvignon, contributing dark fruit, cassis and pencil shavings; 12% Malbec, creating soft, round boldness on the palate; 8% Petit Verdot for spice and perfume on the nose; 8% Cabernet Franc to add a dry, leafy note; and 3% Merlot, contributing freshness and acidity. DRINK WITH… braaied medium-rare rump. 2. BORDEAUX WHITE THE GRAPES A delectable combination that brings together the fresher, zippier flavours and mouthfeel of Sauvignon Blanc with the richer, more textured taste of Semillon (often wooded) and sometimes a splash of Muscadelle. THE WINE TO…

“IT’S A JOY FOR ME TO BE IN THE KITCHEN, A PASSION FROM MY WINE STEWARD DAYS” ONE&ONLY BAR MANAGER PEARL OLIVER … DRANK THE HARTENBERG SHIRAZ 2015 “It’s always a joy for me to be in the kitchen, a passion that grew from my early wine steward days. This young, non-complex Shiraz has enticing aromas perfect for colder nights and my favourite comfort dish – a meaty shepherd’s pie made in my trusty Pyrex bowl. I top the mash with finely grated white Cheddar and thyme to add herbaceous notes. The flavours of the ingredients are complemented by the dark chocolate and undertones of coffee bean collected by the glass, and the wine has a gorgeous clean finish and lingering flavours beautiful for finishing the rest of the bottle…

Trussing is the best way to make sure your chicken cooks evenly as it helps prevent the wings and drumsticks from burning. The ends of the drumsticks also cover the tops of the breasts, keeping them moist and succulent 1. START WITH A LENGTH OF STRING. Place the stuffed chicken on a work surface, breast side up with the legs facing you. Place the centre of the string below the tailbone, with the ends extending left and right. 2. CRISSCROSS THE STRING AROUND THE LEGS. Loop each end of string around the legs, then reverse it to make a cross.  3. PULL ON THE ENDS OF THE STRING TO BRING THE LEGS TIGHTLY TOGETHER. Pull the ends of the string away from you, looping it around the front of the…

“THESE CODDLED EGGS ON CAULIFLOWER PURÉE WERE INSPIRED BY ALVIN CAILAN’S SIGNATURE DISH AT EGGSLUT IN LOS ANGELES” CROQUE MADAME GRATIN WITH PARMESAN CORN “Don’t be afraid of its restaurant-only reputation – the croque madame is a really simple and satisfying brunch, or even dinner, to make at home. Poach the eggs slightly less than you would normally as they do spend a little time in the oven.” Serves 6 A LITTLE EFFORT GREAT VALUE Preparation: 30 minutes Cooking: 35 minutes For the white sauce: butter 50 g flour 80 g milk 2½ cups Dijon mustard 1 t sea salt and freshly ground black pepper, to taste Parmesan 30 g grated, plus extra for serving white vinegar 2–3 T free-range eggs 12 sweetcorn 2–3 cobs, cooked sourdough or ciabatta 1…

WHITE BEAN CONFIT Serves 2 EASY Preparation: 15 minutes, plus 8–12 hours’ soaking time Cooking: 2 hours dried white kidney beans 325 g olive oil 3 cups garlic 3 cloves, peeled small baby onion 1, halved red chilli 1, halved sea salt, to taste vine tomatoes 350 g, roasted, for serving fresh basil, for serving Parmesan, for serving 1 Soak the beans in 8 cups of water for 8–12 hours, then drain. 2 Transfer to a heavy-based saucepan, cover with water and bring to the boil. Drain and rinse, then repeat. 3 Return the beans to the saucepan, cover with water and bring back to the boil. Reduce the heat and simmer for 45 minutes to 1 hour, uncovered, until tender but still firm. Do not stir or boil as…

SAVIGNO IN LATE SEPTEMBER  has something of a David Lynch edge. Mist clings to the surrounding peaks and men dressed in grey camo mooch around in anticipation of white truffle season. We woke to the town organist answering the bell-ringer’s call, repeating a tune pealed out from the church steeple. My husband, Brandon, has a theory about actively avoiding the obvious. He believes going just to the left of The Southernmost Tip of Africa is arguably more interesting than The Southernmost Tip itself. Or in this case, travelling 30 km southwest of Bologna to a tiny town in the Samoggia Valley. It was here, in Savigno, that I decided Brandon had a point. We had travelled to Emilia-Romagna in pursuit of ragù alla Bolognese, hoping we might find a magical…

STICKY CHICKEN KEBABS WITH CUCUMBER SALSA Cut 4 free-range skinless chicken breasts into thirds. Place in a bowl with Woolworths’ Durban or Cape Malay cook-in sauce and marinate for at least 1 hour or overnight. Thread the chicken onto skewers and bake in the sauce in an ovenproof dish at 180°C for 20–25 minutes, or until the chicken is cooked and the sauce is sticky. Pan-fry Woolworths’ cauliflower, broccoli and kale rice in 2 T butter for 2–3 minutes, or until just cooked and vibrant in colour, then season to taste. Serve hot with the chicken kebabs, cucumber and toasted sesame seeds. Serves 4 CARB-CONSCIOUS, FAT-CONSCIOUS, HEALTH-CONSCIOUS WINE: Catherine Marshall Pinot Noir 2016 ON THE SIDE Treat your family to a decadent Woolies (and South African) classic taken straight from…

Potatoes have been unfairly judged for the longest time. Enemy of the plate and health? That’s how they have been talked about for the most part. The BIG FAT TRUTH is that the humble potato is a versatile, cost-effective and easy-to-cook vegetable that is wholesome and nutritious when prepared correctly. A 13-year-long study of 69 000 Swedes published in the American Journal of Clinical Nutrition showed that potato intake is not associated with higher risk of heart attacks, stroke, or heart failure. The most important factor to consider when enjoying potatoes is how you prepare them. When potatoes are boiled, steamed or baked with their skins intact, they provide health benefits. We really should not be removing the skins of potatoes, deep-frying them and then dumping loads of salt on…

A good roast chicken is a wonderful thing. Even so, you’ll never get everything exactly the way you want it. Some things will have to be sacrificed. It’s a metaphor for life, really. For the most succulent breast meat you should flip the bird after cooking, allowing the juices to run into the breasts, but that means foregoing the crispy skin. The same applies if you’re after the tastiest possible meat and like to stuff your chicken under the skin. The first time I did this, with garlic-and-herb butter, an impossibly plump-looking bird emerged in all its golden, self-basted glory – but without a smidgen of crispy skin. That chicken’s meat made the best leftovers, incidentally, so I still make it this way sometimes, sacrificing crispy skin for the best-ever…

You don’t have to be a food nerd to know that kitchen equipment doesn’t get better, or more stylish, than SMEG’s gorgeous retro-style countertop appliances. Available in seven colours from candy pastels to fiery red, glossy black and vintage cream, they not only inject your kitchen with old-school glam, they’re also real workhorses. The stand mixer’s solid stainless-steel structure keeps it rock solid as you put it through its paces, while the 800-watt motor and 4.8 litre bowl mean no job’s too big. Plus, there’s a front attachment hub that can be fitted with accessories for everything from making pasta to mincing meat. Call us smitten! smeg.co.za THE PRIZE: Two lucky readers will each win a Smeg retro stand mixer in the colour of their choice, worth R8 999; an…

THE CHEAT’S CRONUT While we’re all about challenging ourselves with a little higher-grade cooking, sometimes a really simple recipe is the one that knocks the lights out. Basic ingredients treated with minimal intervention so they become the most delicious versions of themselves. Take this cheat’s cronut for example: ready-made puff pastry, cut into a doughnut shape, baked till golden and glazed with the icing of your choice. That’s genius. Turn the page for more tips on making the basics better with the absolute minimum of fuss.…

Serves 4 EASY GREAT VALUE Preparation: 15 minutes, plus 12 hours’ chilling time Cooking: 1 hour free-range chicken thighs (bone in and skin on) 8 freshly squeezed lemon juice ½ cup sea salt and freshly ground black pepper, to taste fresh rosemary 15 g 1 Tightly pack the chicken thighs in an ovenproof dish and pour over the lemon juice. Season and scatter over the rosemary. 2 Cover the dish with foil and chill for 12 hours. (If you’re in a hurry, a couple of hours in the fridge will do.) 3 Preheat the oven to 220°C. Bake the chicken (covered in foil) for about 1 hour. Remove the foil and grill until the skin is crispy. CARB-CONSCIOUS, DAIRY-FREE, WHEAT- AND GLUTEN-FREE WINE: Woolworths De Wetshof Limestone Hill Chardonnay 2017…

MEET TARYN NORTJE… SOMMELIER AT RESTAURANT MOSAIC AT THE ORIENT She’s dedicated her life to wine, according to her Instagram bio, and we reckon she might have to spend the rest of it at Mosaic trying all 75 000 wines on offer (the award-winning Pretoria restaurant has the best cellar in Africa – pictured left – and one of the best in the world) I WAS EIGHT WHEN I TOOK MY FIRST SIP OF WINE. It was the Drostdy Hof Adelpracht, which is a natural sweet wine, and I loved its fruity flavour. My palate has changed somewhat! Now I enjoy bone-dry whites and full-bodied reds. CHARDONNAY IS MY FAVOURITE VARIETAL. Anyone who has a taste for a Chablis from Burgundy or a New World Chardonnay knows it’s a spectacular food…

Why limit fish to Fridays? Woolies has brilliant new additions to its Easy to Cook seafood range that you can sample any day of the week. Choose between the likes of creamy seafood chowder, made with Norwegian salmon, West Coast mussels and kingklip; Indian-style prawn curry; Moroccan-style hake fillets with chickpeas and butternut; or Italian-style haddock frittata with Cheddar and cream. woolworths.co.za…

1. USE A MEAT THERMOMETER After the recommended cooking time, insert the thermometer into the thickest part of the chicken (the breast) and check that the internal temperature is above 75°C. 2. SEE IF THE JUICES RUN CLEAR Use a sharp knife to pierce the flesh between the leg and bottom part of the breast. If the liquid that runs out is still pink, the chicken needs more roasting time, but if the juices are clear, the bird is cooked. 3. CHECK THE COLOUR Check if the flesh is white all the way to one of the bones. If the bone and the meat closest to it are still pink, the chicken needs more time in the oven.…

POTATO-AND-FENNEL GRATIN “The aniseed flavour of fennel is remarkably good with potatoes. Serve this creamy dish with roast chicken or grilled fish.” Serves 6 EASY GREAT VALUE Preparation: 20 minutes Cooking: 1 hour potatoes 750 g, peeled fennel 1 large or 2 medium bulbs, trimmed sea salt and freshly ground black pepper, to taste butter 1 T, plus extra for greasing garlic 1 clove, crushed cream 1 cup 1 Preheat the oven to 200°C. Slice the potatoes and fennel very thinly. Place in a bowl of cold water. Drain and dry well. 2 Layer half in a well-buttered ovenproof dish. Season and dot with butter. Repeat with the remaining potatoes and fennel. 3 Add the garlic to the cream. Place in a saucepan and heat until it comes to the…

DRIED WHITE KIDNEY BEANS are also called cannellini beans. Their firm texture and neutral taste makes them perfect for absorbing big flavours. DRIED BLACK-EYED BEANS are also called cow peas and have a buttery flavour. Turn into a paste to thicken sauces. PAINTED LADY BEANS are smooth-textured heirloom runner beans. See the falafel wrap recipe on page 98. BUTTER BEANS have a velvety texture – perfect for mashing (see the pork sausage recipe on page 94), baking or in stews. SAMP AND BEANS is a mix of stamped dried corn kernels and sugar beans often served in SA with curries and stews. DRIED RED SPECKLED BEANS are great in soups, casseroles and salads. DRIED RED ADZUKI BEANS are often cooked and used to fill Asian desserts. (See our brownie cake…

RISE TO THE OCCASION Who doesn’t aspire to baking their own bread? Imagine the scene: sunshine streaming through your kitchen window, your house filled with that irresistible aroma, then eating a slice, dripping with butter, straight from the oven. But, let’s be honest, working with yeast and all that kneading, rising and knocking down can be a little intimidating. Fear not. You can do it. Turn the page to learn more about working with yeast. SLOW-RISE OLIVE BREAD Serves 6 A LITTLE EFFORT Preparation: 5 minutes, plus 20 hours’ rising time Baking: 40–50 minutes stoneground white bread flour 360 g fine salt 2 T instant yeast 1 t water 1½ cups, at room temperature Woolworths pitted baby Kalamata olives in brine 1 x 230 g jar, drained 1 Use a…

Serves 4 EASY GREAT VALUE Preparation: 15 minutes Cooking: 2 hours plus 15 minutes’ resting time whole free-range chicken 1 onions 4, peeled and quartered sea salt and white pepper, to taste lemons 2 thyme 10 g rosemary 10 g garlic 10 cloves butter 3 T white wine ½ cup chicken stock ½ cup 1 Preheat the oven to 200°C. Place the chicken in a large cast-iron casserole and tuck in the onions. 2 Season inside the cavity and stuff with 1 halved lemon, the herbs and garlic. Rub the outside with butter and salt. Pour in the wine and stock. Cover and roast for an hour. 3 Slice the remaining lemon and arrange around the chicken. Reduce the heat to 180°C and cook for a further hour, covered, adding…

BEST-EVER BUTTERED POPCORN No, not the microwaveable kind. We’re talking the stuff you actually pop in a pot yourself, but which sometimes goes a bit soggy when you add the melted butter. The solution? Popping those kernels in clarified butter or ghee (available at Woolies). No milk solids means no burnt bits, just pure buttery flavour. JUICIER CHOPS Ain’t nobody got time for overcooked chops rimmed with rubbery fat. Start by letting the cutlets come to room temperature, blot using kitchen paper, then stand them on their fatty edges (tongs are your friend here) in the pan, so all that fat renders out. Then lay them flat and cook the meat to your liking. SILKIER PASTA SAUCE The secret to getting pasta sauces glossy and sticky lies in the pasta…

Peppered smoked mackerel Add some cream cheese and lemon for some serious fish pâté, or flake the flesh over boiled potatoes, toss with watercress and mayo, and finish off with soft-boiled eggs. Spelt These little nuggets? Worth their weight in mealtime gold tossed through some readymade soup; fried up with onion and masala as a starchy side; or whipped through buttery mushrooms with Parm for a cheat’s risotto. Soya beans Steamed and vacuum-packed for a firmer texture, these protein powerhouses are smashing in fritters (mash and mix with fresh herbs, egg, a dusting of flour and seasoning), a cobbled-together soup (stock and spices are your friends) or added to some tomatoey, chilli-spiked mince. Italian whole cherry tomatoes Peeled and packed in tomato juice, these flavour bombs need only olive oil,…

The eggs: Two free-range eggs from Usana act as the crowning glory for this brekkie legend. “We recommend ordering them soft to medium, but it’s up to you,” says head chef Kate Munroe. The toast: Superette sources the sourdough for its toast from The Real Bread Company in Muizenberg. “They’ve had the same starter for over 20 years and you can really taste the difference,” says Kate. The cheese: “We get our halloumi from The Real Cheese in Observatory down the road,” says Kate, who fries cubes of the cheese until squeaky, then dots them on the beans. The beans: It’s haricot beans or bust, says Kate, who won’t put the dish on the menu if she can’t source any. “We make a batch every second day,” she explains. “We…

“MY MOTHER DID AN EXCELLENT JOB DURING MY TEEN YEARS, OF GIVING ME TWO BEAUTIFUL THINGS: FREEDOM FROM PARENTAL ANXIETY, SCRUTINY AND GREAT FOOD” Apart from enforced attendance at family dinners, I was pretty much feral as a teenager. I think my mother took an accurate measure of my needs and personality somewhere around 1981 and decided that as long as the family fridge was kept well stocked, our relationship would be best served by as little maternal involvement in my teenage years as possible. She was right. Jane is not dim. There might be other ways to demonstrate to a wild, rebellious and oppositional teenager that you love her madly, but my mother’s method of benign neglect, plus a generous and never-ending supply of delicious food, available to all…

THE GREATEST OF ALL TIME If you’re just an Old-Fashioned kinda guy or girl, the cocktail is an easy-to-make classic to add to your repertoire. The first recipe for Don Draper’s signature drink dates back to the late 19th century, making it older than other vintage favourites, the martini and the negroni (both invented around 1920). Variations of the original were made with bourbon, gin and brandy, but we prefer ours with whisky, thanks! See page 59 for the recipe.…

WHISKY-BASED: OLD-FASHIONED In a tumbler, muddle 1 t caster sugar or 1 sugar cube with 2–3 dashes bitters until almost dissolved. Add 60 ml whisky and stir to combine. Add a big block of ice if you like, then garnish with a twist of orange peel – and a cherry if you’re feeling frivolous. GIN-BASED: NEGRONI Combine 30 ml dry gin, 30 ml Campari and 30 ml sweet vermouth in a cocktail shaker with ice. Stir well to combine, then strain into a tumbler. Twist a piece of orange peel over the glass, then use to garnish the drink if you like. GIN- OR VODKA-BASED: MARTINI In a cocktail shaker filled with ice, combine 75 ml gin and 15 ml dry vermouth. Shake for about 30 seconds, then strain into…

1 BRAISE IT IN MILK “The chicken juices blend with the vanilla and mik to make a delicious gravy. Serve with cauliflower purée.” DIJON-AND-MILKBRAISED CHICKEN Serves 4 to 6 EASY GREAT VALUE Preparation: 10 minutes Cooking: 1–1½ hours whole free-range chicken 1 sea salt and freshly ground black pepper, to taste extra virgin olive oil 1 T Dijon mustard ½ cup full-cream milk 2 cups organic chicken stock 1¼ cups celery seeds 1 t rosemary 4 sprigs lemon 2 strips vanilla paste 2 t 1 Preheat the oven to 200°C and truss the legs of the chicken with string. 2 Heat the oil in a pan, season the chicken and sear until golden. Transfer to a roasting pan. 3 Mix the remaining ingredients and pour around the chicken. Braise for…

Preheat the oven to 230°C. Make sure the chicken is very dry by patting it inside and out with kitchen paper. Salt and pepper the cavity, then truss the bird (see page 66). Salt the chicken (with about 1 T coarse salt), creating a uniform coating that will result in crisp, salty skin. Season to taste with freshly ground pepper. Place the chicken in a roasting pan and into the hot oven. And now for the difficult part – leave that bird alone! No basting, no adding butter, no opening the oven door. It should take 50–60 minutes to roast. Once done, remove the chicken from the oven, add 2 t minced thyme to the pan and baste the chicken with the juices. Let it rest for 15 minutes on…

TENDER BEEF SHORTRIB WITH CARROT SALAD “When meat is perfectly cooked and full of comforting flavour, I know I will capture my wife, Fatima’s, heart – through her stomach.” Serves 6 EASY GREAT VALUE Preparation: 15 minutes Cooking: 2½ hours beef shortrib 2 kg smoked paprika 3 T salt, to taste brown sugar 3 T garlic powder 1½ t fennel seeds 1 T boiling water 3 cups garlic 4 cloves, chopped onions 2, sliced crusty bread, for serving For the carrot salad: Rainbow carrots 7, halved red onions 2, quartered extra virgin olive oil, for drizzling pumpkin seeds 50 g, toasted fresh mint 10 g apple cider vinegar 2 t extra virgin olive oil 2 T cream cheese ½ cup 1 Preheat the oven to 180°C. Rub the shortrib with…

On any given day, you’ll find Marie Viljoen trekking through a New York City park or up in the Catskills foraging for wild ingredients, tending native edible elderberry and common milkweed in her own urban garden, or working on recipes for her @66squarefeet Instagram page or her next cookbook. Her second book, Forage Harvest Feast with an impressive 400 recipes for 40 wild edible plants, will be on shelves later this year. Across the States, in a quaint town in the Deep South where deer-hunting and bass-fishing are popular pastimes, Dale Gray is snapping pics of the homey food she cooks and styles for her Instagram page @thedaleyplate, which had 85 000 followers at the time of writing. Her photographs, paired with engaging, warmly told stories about her everyday life…

What’s better than a deliciously sticky, fruit-packed jam on a buttery slice of toast? A jam that makes a difference, of course. Woolies’ new extra fruit jams and green fig preserve are made by a small supplier in the mountains near Piketberg in the Western Cape, offering formerly seasonally employed workers full-time employment. Many of the ingredients are grown on the farm or sourced nearby, and the farm recycles water to use in its herb and vegetable gardens, while fruit peels, seeds and offcuts are turned into biological fertiliser. The jams include extra fruit cling peach with vanilla; blueberry and buchu; plum and strawberry with rose; apricot with thyme; and green fig preserve. Do yourself, and others, a favour and try them all. woolworths.co.za…

MOTHER’S DAY MENU STARTER Salmon-and-trout roulades MAIN COURSE Mozzarella-and-spring onion chicken breasts Baby potatoes with garlic-and-herb butter Fresh herb salad DESSERT Chocolate fondant * Available from 7 to 20 May 2018 SALMON-AND-TROUT ROULADES Norwegian salmon mousse wrapped in smoked trout is delicious with Melba toast. EASY-TO-COOK BASTED CHICKEN BREAST FILLETS WITH MOZZARELLA AND SPRING ONION Woolies has done all the work. BABY POTATOES WITH GARLIC AND HERB BUTTER Microwave the potatoes, then let them stand in that lovely melted, herby butter before serving. HERB SALAD Add a little something on the side with this bright, fresh salad including beetroot and carrot spirals. BELGIAN CHOCOLATE FONDANT Simply bake until oozy and pour over the sachet of sauce.…

“In our family, we call it Gogo’s Special. (When I was growing up, it was called Mama’s Special, but it changed once I had my four sons, Ningi, Themba, Mfuma and Mandla.) It’s hard to classify – part pineapple fridge tart, part trifle – but we all make our own version. I’ve always been close to my kids. When they were little, they’d travel everywhere with me when I was touring, and now that they’re adults, they still come for lunch every Sunday, along with all my sister’s kids. I’m not big on cooking heavy, traditional foods, so it’s usually a roast or braaivleis with loads of salads and veggies. But there’s always Gogo’s Special, made with Tennis biscuits, jelly and whipped Ideal Milk! I have no idea what the…