Innholdsfortegnelse for June 2019 i Woolworths TASTE

NEVER HAS AN ISSUE filled with such comforting food been produced in the midst of so much discomfort. Personal challenges have a way of compelling you take stock or, in my case, to make stock. The smell of chicken broth simmering quietly on the stove never fails to lift my spirits. I have made a lot of chicken stock this month. Just the simple act of recycling Sunday’s roast chicken carcass, adding vegetables and bay leaves from the garden and letting it all bubble away for hours, warming the house with its magical aroma makes me feel calm. This month, I’ve used my own chicken stock in soup made with beef chuck and borlotti beans; vegetables and barley; shredded chicken and leeks. The Salad Dodger is a big fan of…

Knobbly root veggies may not be the most beautiful residents of the produce aisle, but they know how to rule the kitchen. Maximise their sweet, nutty, earthy, peppery flavours in roasts, purées, gratins and soups BEETROOT Cook it low and slow to enhance its natural earthiness and sweetness – add a little balsamic or pomegranate molasses. CARROTS Every vegetable’s best friend. Mix them with anything from fennel to butternut or turnips and you’ll always have a hit on your hands. Try carrots with a cumin-coriander-paprika butter with chilli flakes, served with labneh and torn pitas. CELERIAC Probably the least attractive veg with the most surprising flavour – think hints of celery and aniseed. It can be a wonderfully creamy addition to soups, but also holds up well in roasts and…

CHEAT’S ALFAJORES Popular in Latin America, these dulce de lechesandwiched cookies are glorious sprinkled with a little coconut. Save time by using readymade shortbread. sweetened condensed milk 1 x 385 g can Woolworths coconut biscuit dippers 1 x 150 g packet desiccated coconut, for sprinkling 1 Remove the label from the can. Place the can in a large saucepan, on its side. Fill the pan with room-temperature water to about 5 cm above the top of the can. The can must remain completely submerged while cooking, so check the water level every 30 minutes. 2 Simmer over a high heat for 2–3 hours. The longer you simmer it, the darker the resulting dulce de leche will be. 3 Once the time is up, carefully remove the can from the water…

While mole is usually made with pumpkin seeds and chilli, the green mole served with this dish is spinach-based, with just a touch of chilli. “We wanted it to be like a green juice,” says chef and owner Sasha Simpson. It also features fennel, lemon, white wine, garlic and cream cheese. “We wanted to design a dish with ingredients we could make in-house,” says, Sasha. The house-made ricotta is mixed with just a sprinkling of flour and breadcrumbs to bind it. The gnudi dough is rolled into egg-shaped balls, roughly the size of a R5 coin. They’re boiled for two minutes, until soft and fluffy, then placed in an ice bath, before being fried in burnt butter. Part of Brik’s philosophy is to use as little single-use plastic as possible…

“This book is about Durban curry, continued ...a show that has been running since the 1860s, when the first indentured labourers came from India to work in the sugar cane plantations of then colonial Natal. They brought spices, and seeds, and recipes. And when, inevitably, the influences and memories of the mother cuisine faded, Durban curry became its own thing. Recognisably different from its roots: redder, hotter. More tomatoes, more chillies. Varying from cook to cook, chef to chef. That’s what we documented in 2014 in Durban Curry, So Much of Flavour. Now, in 2019, we find it’s changing again. Not the classics. They are timeless. But Durban curry is not set in stone. The point about this community dish, which has become a national treasure, is that it has…

CABERNET SAUVIGNON  For big personality and loads of dark fruit Wine writer, Tshephang Molisana: In a frosty Joburg winter, a layered, complex Cabernet Sauvignon in my glass is all I need to conjure up memories of wonderful times spent with great friends around a roaring fire. This red Bordeaux grape – a cross between Cabernet Franc and Sauvignon Blanc – is the most widely planted in the world and always offers something new. One of my favourites is the Glen Carlou Gravel Quarry Cabernet Sauvignon 2017 – I love the warming notes of cigar box and cherry. You’ll also like: Woolies’ Signature Cabernet Sauvignon by Thelema, R169.99 “ A well-balanced wooded Chardonnay could very well be a red wine disguised as a white” BUBBLY  For subtle hints of spiced…

A few weeks ago, Sarie food editor and cooking programme host Herman Lensing asked me if I would join him for a recording of his show on Via TV. He is in the process of producing a cookbook as an ode to his late mom and wanted me to cook with him and share a food memory about my own late mother. I immediately remembered a black A5 notebook in which my mom wrote down recipes and notes from her favourite radio programmes, from family members and the aunties who lived in our home town of Bonnievale. Those aunties could cook! And they would serve their families wonderful meals every night. Sundays were extra special in our house, because we got to eat a three- or four- or five-course meal…

1 DIE ROOI GRANAAT (AURORA) For a no-rush Sunday lunch In August 2016 the West Coast village of Yzerfontein became “just too frantic” for Evert Smit and Marais Ziervogel, so they headed inland, a mere hour’s drive away, to an unassuming, even sleepier hollow called Aurora. Here, halfway between Piketberg and Velddrif and heaven, they resurrected their homely eatery and pub, Die Rooi Granaat, on the same premises as the late Austrian Helmut Wokalek’s restaurant L’ Aurore. Open from Wednesday to Saturday for lunch and dinner, Evert serves generous portions of “seasonal country cuisine” or, if you want, “traditional South African fare with the ubiquitous twist”. The small blackboard menu changes almost daily: soups and salads, fresh fish from the West Coast, oxtail and tripe in winter… Or book for…

Slow-cooking isn’t just easy, it’s affordable, too. It’s the perfect way to cook less expensive, often tougher, cuts such as brisket, pork shoulder and chicken thighs – the long cooking time at a low temperature breaks down the fibres until the meat falls apart. And you can get away with using less meat – slow-cooking extracts maximum flavour that permeates the whole dish. Bulk it up with veggies and grains, and you have a hearty meal that’ll give you enviable leftovers the next day.…

“Chunky soup is the ultimate comfort food and making it is practically one of my winter hobbies”– Brita du Plessis MEXICAN BLACK BEAN SOUP WITH CHIPOTLE CHARRED CORN Serves 4 EASY Preparation: 10 minutes Cooking: 30 minutes olive oil 2 T onion 1, diced Woolworths chicken fajita spice mix 2 T chicken stock 1 litre quinoa 40 g black beans 2 x 400 g cans, rinsed and drained limes 2, cut into wedges feta 100 g, cubed avocado 1, peeled and cubed sour cream ½ cup fresh coriander a handful, chopped For the chipotle charred corn: Woolworths chipotle seasoning 1 t butter 100 g sweetcorn 2–4 cobs 1 Heat the oil in a large saucepan over a medium heat. Add the onion and spice mix and sauté for 8 minutes,…

Set those cold shivers straight, pronto, with Woolies' glühwein – a warming blend of red wine and spices including cinnamon, cloves and allspice. In case of a cold-front emergency, simply open, decant into a saucepan and heat, then pour yourself a cup and savour every last hot, spicy sip. Repeat if necessary! woolworths.co.za SERVING SUGGESTION CHERRIES JUBILEE Heat 1½ cups Woolworths Fireside Red glühwein and 3 T sugar, then simmer for 15 minutes until reduced to a runny syrup. Add 200 g cherries. Serve hot with your favourite ice cream. Not for Sale to Persons Under the Age of 18…

Gone are the days when yoghurt was confined to the breakfast table – plain yoghurt is now one of the most versatile things you can have in your fridge. We’re using it in curries, soups, sauces, silky salad dressings, and with roasted stone fruit. Of course, nothing beats a dollop of creamy yoghurt with your morning muesli. All Woolworths’ award-winning yoghurts are preservative free – choose your favourite from fat-free, low-fat, full-cream and double-cream yoghurts. There’s really something for everyone. woolworths.co.za SERVING SUGGESTION Serve your choice of plain yoghurt and granola with a quick ClemenGold marmalade. Peel and slice 3 ClemenGolds and place in a saucepan with 50 g sugar, 1 cinnamon stick, 3 cardamom pods, 2 cloves and 2 star anise. Simmer over a medium heat for 5 minutes…

Soup weather is finally here. And Woolworths offers such a variety of long-life soups that you never need to go without a steaming bowl to warm the belly. With no added preservatives and plenty of vegetarian, vegan and low-fat options, there’s something to suit every lifestyle. Opt for chunky veg soup, which is chockful of veggies and vegan to boot, or heat up creamy butternut soup, which has a hint of spice. Or indulge in brand-new roasted tomato and basil soup, which is made in small batches with a special roasted spice blend, or go for new hearty beef-and-lentil soup. The best part is that you can keep a stash in your pantry (or desk drawer) for when the craving strikes. woolworths.co.za SERVING SUGGESTIONS:  Butternut soup: Add a drizzle of…

A: VEGETARIAN LASAGNE I use a lot of Cape Malay and South African Indian spices in my cooking. The dish my wife and kids enjoy most is vegetarian lasagne. What makes it South African is that, in addition to the pasta, mozzarella and sauce, it contains what’s known in the townships as the “seven colours” – tomatoes, spinach, veggie mince crumble pumpkin, mashed potatoes, onion, and beetroot. Obviously this kind of lasagne is my invention, part of the fusion that I often make using ingredients from different culinary cultures. WHAT IS YOUR FAVOURITE SOUTH AFRICAN DISH? Umngqusho (samp and beans cooked in mixed masala) with Lesotho trout and theepe or imbuya (wild spinach). WHAT DO YOU DREAM OF DOING NEXT? I don’t dream of doing things; I do them.…

“My dad is a master braaier. He cooks meat really well, and I was always his assistant (i.e. running to fetch tongs or whatever else he needed from the kitchen!). We’d always eat outside and sometimes he’d let me have a mini beer shandy in a sherry glass!” – Lynda Ingham-Brown “Tripe! He always cooked it outside, because it made the whole house smell. And all of the heads – skaapkop, viskop, varkkop. He comes from a family of nine boys, so they couldn’t be squeamish about food!” – Alistair Fester “Woolies’ malva pudding or bread-and-butter pudding – my dad was a sucker for desserts.” – Kelly Cloete “Pumpkin fritters! My mom taught me how to make them, and now my dad loves mine more than my mom’s.” – Yvette…

WE ASKED: Should soup be smooth or chunky? YOU ANSWERED: Smooth 30.5 % Chunky 30.5 % Both 39% “It depends on the type of soup. Vegetables should be chunky, legumes should be smooth, rich and thick.” – @petaflorus “Smooth, rich tomato soup with nice, thick white toasted bread and a creamy mozzarella cheese. Yummmmm.” – @agvp2203 “Smooth but then chunks of either chicken or bacon or corn or broccoli. But I love Woolies’ beef and lentil soups. I love when barley soup is a bit chunkier. Yum. I am so ready for soup season @woolworths_sa!” – @kat_williamsjaftha…

“ This gnocchi is foolproof. It’s the ultimate beginner’s recipe” – Hannah Lewry “ Just like a cassoulet, but without the sausage ” “ I grew up eating this mash. It has all my comfort flavours in one” SWEET POTATO SOUFFLÉ PIE WITH BEETROOT AND WALNUT SAUCE “This recipe is inspired by a sweet potato pie combined with a double-baked soufflé. The earthy beetroot and walnuts are a winning combo, and it’s really delicious served with a lemony wild rocket salad on the side.” Serves 4 A LITTLE EFFORT Preparation: 1 hour Cooking: 1 hour 10 minutes For the beetroot: baby beetroot 200 g, washed golden baby beetroot 200 g, washed olive oil 4 T salt, to taste For the sweet potato soufflé pie: Woolworths Kara sweet potatoes 1 kg,…

“Asking me which soup is my favourite is like asking me which superpower I’d like to have – it’s impossible to choose! My go-to at the moment is the butter chicken or farmhouse chicken-and-mushroom soup, with warm slices of toasted ciabatta and melted butter. Yummo!” – Jacqueline Burgess “Butternut soup – I love the classics! It’s great with a garlic roll or toasted ciabatta slathered with butter.” – Alistair Fester “The Moroccan lamb soup is my favourite. It’s so good, it doesn’t need anything else. I love the combo of lamb, lentils, cumin and smoked paprika. It’s one of the reasons I look forward to winter!” – Michelle Coburn “I love this new chilli and chickpea soup. I add chickpeas fried in paprika to jazz it up, or I eat…

I must admit to loving WCafés because of a tuna sandwich. Sadly, they’re removed it from the menu. They’ve updated it, but now it’s a Niçoise situation, and I am just not a Niçoise kind of guy. Man, that fish sandwich, it was just perfect – an open sandwich on ciabatta, with just a slight tang of mayo, and some coleslaw on the side … But that was then. Today I am having the chilli egg omelette, because I like a bit of spice. Chuckles are my secret vice. I love the yellow pack, the peanuts. Lots of other people must love them too, because they’re often sold out! I try to eat healthily but it’s hard if you work at night, because then you come home and you’re starving…

1 Spier Creative Block 2 2018 This wine is a harmonious and pleasing blend of Sauvignon Blanc and Semillon. It’s pale straw in colour with hints of lime on the edge, presenting a flavour explosion of fynbos and gooseberries with a tropical note of white peach and granadilla. R169.99 2 Beyerskloof Signature Series Beyers Truter Pinotage 2017 Beyers Truter has made some of SA’s finest Pinotage wines, so he was an obvious addition to Woolies’ Signature Series, a range I blend with winemakers who I feel are masters of a certain cultivar. This wine has layers of dark fruit and plum with tasty nuances of oak spice, while the palate is velvety with silky tannins and a lingering finish. R169.99 3 Rustenberg RM Nicholson Red Blend An innovative blend of…

Over 300 years ago, Meldt van der Spuy fell in love with the Cape and became one of the first to export the region’s fine wines. Today, the Van der Spuy family continues the legacy via the delicious wines of Cape Town Wine Co., which celebrates the character of the award-winning vineyards on the slopes of Table Mountain. Pour a glass of Cape Town Wine Co. Sauvignon Blanc 2018, which has notes of citrus, apple and ripe pear, with fresh linefish and lemon butter, or crack open the Cabernet Sauvignon 2018 – its delightful notes of cocoa and blackberries will turn your next Sunday lamb roast into an occasion. capetownwinecompany.com SERVING SUGGESTION Enjoy a glass of red with sticky, slow-cooked lamb shanks with lots of garlic and rosemary from Woolworths’…

Now that winter’s here, our thoughts have turned to comfort food. What could be better than a meltingly soft, slow-cooked lamb shank with creamy mashed potato? (Take note for Father’s Day!) Woolworths’ Easy to Cook slow-cooked lamb shanks offer you all the satisfaction of a hearty winter dish, without the hassle. Expertly seasoned and doused in a rosemary-and-garlic gravy, the dish comes in a foil tray for easy heating and serving. All you need to do is add something on the side, such as mashed potatoes and steamed green beans or butter beans tossed in herbs and oil, and you’ve got the makings of a proper feast. woolworths.co.za SERVING SUGGESTION Cook the lamb shanks according to package instructions and serve with mashed potato. Heat a little butter and fresh thyme…

REINVENT AS A PIE To make the pot au feu-inspired exotic mushroom-and-sage chicken even easier, bring to the boil, then reduce to a simmer and cook for 15 minutes. Turn off the heat and leave the chicken in the pan for 3 hours, covered with a lid. If there are leftovers, shred and reduce in the broth with a dash of cream to make a filling for mini puff pastry pies. COOK IN BIG BATCHES Big-batch cooking stretches your buck. Freeze the smoky paprika-and-tomato baked barley and beans in Ziploc bags and take out before you go to work. ADD LEFTOVERS TO BROTH Use any leftovers of the Asian beef shortrib with miso pumpkin in an Asian-style broth with noodles and your favourite winter veg.…

“Coming soon,” read the caption on Gregory Czarnecki’s Instagram feed almost four years ago. “What’s that? It looks incredible!” someone commented. There was no further explanation, just a series of grinning face and heart-eyes emojis by other followers. The award-winning, French-born chef likes to keep people guessing, you see, and the photo he posted of those intriguing orange droplet-shaped objects was the first clue to his new obsession – handmade bonbons designed to be served at the end of the 15-course dégustation menu at The Restaurant at Waterkloof. Gregory’s chocolate collections, the result of countless hours of experimentation in colour and flavour, have since become a fixture on the menu, and he’s always changing them. One, called Marble, was an artful plate of five chocolates in shades of grey, charcoal…

“It’s good … but it’s not the best,” is Diamond Thongsaem’s verdict on the pad Thai we have just sampled. When you’re in Thailand, this is the dish with which to start your food quest. I have enlisted Diamond, a Streetwise Guru tour guide from the Anantara Riverside hotel (see Where to Stay, page 109), to help me find the finest in Bangkok. If you listen to Google, the best in the city can be eaten at Thip Samai on Maha Chai Road. But online acclaim comes at a price, and the lines often stretch around the block. “No need to queue! Few tourists bother to look just a few doors down,” says Diamond, ushering me towards Leung Pha, where they have been coal-firing pans of pad Thai since long…

THE MAGIC OF BEANS Stop thinking of beans as a last resort and embrace their hidden potential. Think cassoulet, refried beans or pasta e fagioli (an Italian pasta and bean soup). They can be so much more than just a topping for toast. BEAN COUNT Which beans are best for slow-cooking? And as a vegan baking aid? Find out here. RED SPECKLED BEANS are also known as SUGAR BEANS and are probably the ones you’re most familiar with. Use them in soups or salads or add to stews to bulk them up. They’re an excellent source of protein and fibre. BLACK-EYED BEANS are also known as COW PEAS and are popular in African, Indian, Chinese and Asian cooking. They can be eaten whole or made into a paste to thicken…

VEGETARIAN DINNER Sweet potato soufflé pie, p 25 Sautéed greens with baby beetroot, p 78 Baked ice-cream croissant pudding, p 120 FATHER’S DAY LUNCH Roast tomato soup with Caprese toast, p 86 Greek-style braised pork shoulder, p 70 Warm chocolate mousse, p 100 ASIAN FEAST Chargrilled Asian-style brinjals, p 26 Asian butternut-and-chicken soup, p 86 Mrs M’s marvellous kebabs, p 45…

I had to sit down and restrain myself when I saw the hot cross bun ice cream sandwich in your April 2019 issue. I had to be patient until Easter. I couldn’t wait to try it when my family came over. We are pretty picky about our hot cross buns (only Woolies’ will do) and ice cream (only Tin Roof will do). We have to let you in on our own crazy indulgence. I cannot remember how this started or who started us on it but it involves Woolies’ traditional hot cross buns and those magical marshmallow Easter eggs in the light green box. Cut open the hot cross bun. Place an unwrapped marshmallow egg in the bun, close and microwave for 5–10 seconds. Voilà! Gooey, chocolatey goodness with the…

Roodeberg’s rich heritage and colourful tapestry of wine folklore has seen this signature red evolve from the master’s original blend to an accessible, contemporary classic in step with ever-changing tastes and lifestyles. This year, it celebrates its 70th anniversary after being launched at KWV in 1949 by Dr Charles Niehaus. At the time, locals could only obtain Roodeberg through a wine-farming acquaintance with a KWV quota. It is said that bartering sought-after test match tickets, biltong and the like in return for a bottle or two was a common occurrence. For many, Roodeberg still conjures up fond memories of people, places and occasions, and of sharing special life-changing moments with family and friends, often with rare vintages. Now you can taste a piece of history, too. roodeberg.com *Offer limited to…

Did you know that Woolies works closely with farmers to pioneer an approach to growing fruit and vegetables in harmony with nature? And the work starts from the bottom up. Sustainable farming begins with healthy soil, which retains water better so needs less irrigation. Healthy soil also needs fewer pesticides or synthetic fertilisers. It’s all part of Woolies’ Farming for the Future programme, so that South Africa’s farms will be able to provide food for future generations. woolworths. co.za/goodbusinessjourney…

Cheat’s cheese-and-sweetcorn soufflé Preheat the oven to 180°C. Mix 3 beaten free-range eggs with 3 x 420 g cans cream-style sweetcorn. Fold in 250 g grated Cheddar cheese, salt and pepper, to taste, and 1 T chilli flakes. Pour into a greased casserole dish and bake for 1 hour or until golden and set. Serves 6 Pan-fried prawns with sweetcorn purée Pan-fry 350 g butterflied prawns in 2 T butter, 1 t paprika and 3 cloves crushed garlic for 2 minutes on each side, then remove from the pan. Blend 1 x 420 g can cream-style sweetcorn until smooth, then add to the same pan to heat through. Season and serve hot with baby spinach. Serves 4 Double-corn nachos Preheat the grill. Place 1 x 250 g packet nachos onto…

The ethos “We encourage guests to try new wines, so always pour a diverse selection by the glass,” says David. The by-the-glass options change all the time, but the team always makes an effort to include non-traditional styles, such as skin-contact white wines or light, fresh red wines. “The bar is not about drinking what you’re used to but about discovering new options and styles.” What to order Champagne Drappier Cart D’Or Brut NV: “Buying famous Champagne brands may be fun, but this really tastes so much better.” FRAM Grenache Gris 2017: “Because everyone should try things outside their comfort zone, and this variety brings unique flavours and a pleasingly unfamiliar character.” Crystallum Peter Max Pinot Noir 2017: “A smooth, balanced red that delivers every time.” The barman The Joburg…

My dad is dead. And without him the world feels unsafe. I had a terrible feeling of foreboding the week before my father died. In those last pre-hospital days I found myself being unable to breathe when I was close to him. The agony of loss had already entered my world and filled me with isolating, crippling terror. My son, Seb, was different; he stayed close to his grandpa. During those last days at my dad’s beach house, Seb would sit for hours next to him at the long dining-room table that was covered with files and paperwork. My father was, we now know, leaving us pages of detailed notes and instructions, and Seb sat at his side drawing pages of intricately detailed campervans. Later I found them watching cricket,…

POT AU FEU-INSPIRED EXOTIC MUSHROOM-AND-SAGE CHICKEN “I can’t get enough of the clean flavours of this light, brothy stew. I bake the sweet potatoes separately to prevent their flavour from being overwhelmed by any extra veggies I decide to add. You can use any leftover cooked vegetables but place them in serving bowls and ladle over your chicken and mushrooms.” “The idea is to let the oven or stove do all the hard work for you” Serves 6 EASY Preparation: 30 minutes Cooking: 1 hour 20 minutes Woolworths exotic mushrooms 1 x 300 g punnet, sliced olive oil 2 T garlic 1 head, halved horizontally small red onions 4, quartered whole free-range chicken 1 sage 5 g Woolworths organic chicken stock 2 litres sea salt and freshly ground black pepper,…

No celebrated TV chef wants to spend their long weekend at the stove. Which is why Siba Mtongana plans to break out her best cheat’s ingredients and make-ahead desserts for Father’s Day on 16 June. Just don’t tell her husband, Brian... KORMA CHICKEN COTTAGE PIE “If you haven’t already tried Woolies’ Asian pastes – a pantry staple so handy for instant curries – you don’t know what you’re missing. I use them so often that I have created a collection of cheat’s recipes, from relishes and soups, to sauces, curries and even pies. In fact, I have two cheat’s ingredients in this cottage pie: the korma paste and the frozen mash (scandalous, I know, but that’s what busy moms have to do). It’s fragrant and mild enough for the children…

BANGKOK: ANANTARA RIVERSIDE This lush urban resort on the west bank of the Chao Phraya River is set amid acres of peaceful gardens, but the hotel’s free shuttle boat quickly connects you to river taxis and Skytrain services. Their personalised Streetwise Guru tours offer local insight into street food and the klong canals criss-crossing the city. anantara.com KUALA LUMPUR: DORSETT KUALA LUMPUR Located in Bukit Bintang, the shopping and nightlife hub of Kuala Lumpur, this modern hotel has a great location with glorious city views. The on-site restaurant offers an extensive menu of local dishes, but it’s also just a few minutes’ walk to Jalan Alor. dorsetthotels.com SINGAPORE: MSOCIAL This 293-room boutique hotel in trendy Robertson Quay boasts rooms by Philippe Starck and a breakfast robot (yes, seriously) to flip…

Creamy mushroom risotto with lemony kale Heat 1 x 600 g pack Woolworths frozen mushroom risotto according to package instructions. Add 1 x 250 g sachet Woolworths precooked barley and stir through until warm. Thinly slice 1 x 30 g Woolworths snack pack roasted almonds. Place in a small pan with 4 T olive oil and toast for 1–2 minutes, then remove the nuts and oil from the pan and place in a bowl. Cook 40 g chopped kale in a pan over a high heat, squeeze over the juice of ½ lemon and cook until wilted. Whip ½ cup cream until stiff peaks form, then fold through the risotto just before serving. Season to taste, drizzle with the crunchy almonds and oil and top with the kale. Serve immediately.…