Innholdsfortegnelse for November 2019 i Woolworths TASTE

This month’s winning reader is Gerda Janse Van Vuuren, who posted her near-identical version of last month’s roast asparagus and halloumi on Turkish rice pilau on the TASTE Recipe Club on Facebook (far right). “I used leftover basmati rice so maybe it won’t taste as close as dammit…” We think you deserve extra marks for cleverly using leftover rice, Gerda. GERDA WINS A BOTTLE OF NICOLAS FEUILLATTE CHAMPAGNE, PLUS A WOOLIES GIFT CARD WORTH R500. CHEERS! Champagne Nicholas Feuillatte's latest spring edition of the Réserve Exclusive Brut Rosé is inspired by the famous sakura (cherry blossom) season in Japan, when life is renewed, flowers are in bud and the senses are awakened. How to enter Try a recipe from a recent TASTE magazine and tell us how it went! Email…

JAMMY EGG TOASTIE “I don't usually like my eggs runny, but TASTE’s editor Kate Wilson does, so this recipe's really for her! Wasting precious bacon fat is never a good idea, so be sure to let the bread soak up all that flavour.” Serves 2 to 4 EASY GREAT VALUE Preparation: 15 minutes Cooking: 15 minutes free-range eggs 4 canola oil 1 T streaky bacon 200 g, sliced ciabatta 1 loaf white Cheddar 200 g, sliced sea salt and freshly ground black pepper, to taste 1 Preheat the oven to 180°C. Place the eggs in a saucepan and cover with cold water. Place over a high heat and boil for 2½ minutes once the water comes to the boil. Cool in iced water, then peel. 2 Heat the canola oil…

If the proliferation of crazy-easy desserts on Instagram is anything to go by, food bloggers are seriously impatient and very much beholden to their sweet tooth. But then again, who isn’t? My Organic Diary Peanut butter cups? I see and raise you these vegan three-ingredient nut butter fudge cups that can be made in five minutes, says health coach and private chef Kelly Ohnona of My Organic Diary. How? Melt equal parts nut butter, maple syrup and coconut oil, then chill until set. myorganicdiary.com 3-INGREDIENT NUTELLA BROWNIES The recipe for these beauties comes courtesy of Marsha’s Baking Addiction blog Preheat the oven to 180°C. Line a 20 x 20 cm cake tin with baking paper. In a large bowl, mix 350 g Nutella, microwaved until runny, 2 large free-range eggs…

I was born in Durban. My grandfather, SK, and grandmother, who everyone called Aunty Ma, had three daughters and we all lived next to each other. My grandparents helped build a temple in a township called Umhlatuzana in KZN. I was around 12 when I started helping my grandmother cook and serve at the temple. I remember peeling large amounts of vegetables and cleaning herbs. A favourite dish I learned to make from my gran is soji, a semolina dessert made with almonds and raisins. Her large kadais (pots) of briyani were also impressive – she could feed at least 100 people from one large pot. I attended the Valley of a Thousand Hills Chef School, which officially set me on my life’s path. That year, my grandfather passed away,…

1 Know which pop is tops Champagne, Prosecco, Cava, Méthode Cap Classique, sparkling wine – they all contain bubbles, but some are naturally produced and others aren’t. It’s worth understanding the difference … CHAMPAGNE There are strict requirements for a sparkling wine to be labelled as Champagne. First, it must be made in the Champagne region of north-eastern France and only Pinot Noir, Pinot Meunier or Chardonnay grapes – a blend of all three, or sometimes a single grape variety – that grow in the region may be used. Crucially, its bubbles are the result of the wine undergoing fermentation twice: once in barrels and finally in bottles. When wines in this traditional style are made elsewhere, they must state “méthode Champenoise” or “Champagne method” on their labels. In the…

When we first moved into our house 10 years ago, the only tree that survived was an old, sad-looking grapefruit tree that bore bitter fruit. We planted lemon and lime trees alongside it, hoping their company would help. But while the grapefruit tree flourished, no one wanted to eat its fruit – the flesh was too pale and the pith too thick. My single attempt at making grapefruit marmalade was not worth the sugar I wasted on it. The zingy limes and lemons, on the other hand, were gratefully and eagerly picked and used to make celebratory boozy caipirinhas and margaritas, sweet-tart lemon meringue pies, and citrusy dressings and marinades. When Seb arrived six years ago, we planted three granadilla plants – passiflora ligularis – to cover the ugly fencing…

CAPE TOWN UNFRAMED This Mother City must-visit was recently crowned number 1 on the “50 Best Ice Cream Parlours In The World” list by Big 7 Travel. “We serve the classics with a twist, but flavours such as vegan beetroot chocolate ginger have put us on the map,” says owner Yann Rey. unframed.co.za THE CREAMERY “Our wildest flavour is jasmine blossom: we handpick the blossoms and make a cold infusion before churning,” explains director Marianne Visser. “And we’re still surprised by how beloved an unusual flavour, like goat’s cheese and cherry, can become!” thecreamery.co.za DURBAN SCOOP This Ballito-based company keeps things local. “We pay homage to Durban curry with our Indian Summer flavour: we smash cardamom seeds and steep them in the milk/cream, then strain and churn before mixing in…

“The DMZ Chenin Blanc 2018 is a perfect match for the yellowtail,” says Ryan. “The acidity in the wine works perfectly with the dressing of yuzu, avo and pomegranate.” The Ken Forrester Viognier 2018 gets Ryan’s vote as a match for the Thai spices he used on the black bream. Woolworths wine selector Allan Mullins agrees: “This wine is a delightful mouthful with layers of peach and apricot. It’s a perfect accompaniment to lightly spiced dishes or on its own, particularly al fresco.” Prefer a red wine with fish? The delicate red fruit and delightful savoury notes of the Catherine Marshall Pinot Noir 2016 give it just the complexity and freshness to pair neatly with seared seafood.…

Everyone has their favourite Nestlé chocolate – some will never lose their love for Nestlé Smarties, while others praise the Nestlé Bar One as the ultimate pick-me-up (the “25-hour day” has never been more relevant). Of course, there’s no reason to choose just one when you have such variety at your fingertips. To find out more, visit nestle.co.za. Nestlé chocolate semifreddo Place a 24 x 13 cm loaf tin in the freezer. Separate 3 free-range eggs and beat the yolks with 80 g caster sugar using an electric mixer until pale and creamy. Place 1¾ cups cream in another bowl and whisk until soft peaks form. Whisk the egg whites in a clean bowl until stiff peaks form. Gently fold the whipped cream and the egg whites into the egg…

THE ICE CREAM COMETH If you are nervous about attempting your own ice cream from scratch (despite watching those MasterChef contestants effortlessly throw it together at the last minute), you’re not alone. You don’t even need a fancy machine (though a basic one does help), you can make your favourite summer dessert with just a Ziploc bag and your freezer. Turn the page to see how. THE SCOOP Ice cream starts life as custard or crème Anglaise – a mixture of eggs, sugar, cream and milk. Not hard. Take care not to cook the custard for too long or at too high a heat or the eggs may scramble. VANILLA ICE CREAM Serves 4 EASY GREAT VALUE Preparation: 10 minutes Cooking: 20 minutes milk ¾ cup vanilla pod 1, seeded…

SANDWICHES ARE HAVING A MOMENT. Frankly, they’ve never been out of the moment for me, but they’ve been badly maligned in the last few years thanks to Banting, paleo, low-carb, keto … (fill in your deprivation label of choice here). Thanks to the carb police, I do admit to feeling a twinge of guilt if I give Holly a peanut butter sandwich for her lunch. I scan pictures of her playgroup sitting at their little table – one three-year-old has never had any sugar, the twins will eat hard-boiled eggs! What have I done wrong? Already?! “A sandwich is really the ultimate fast food; and sometimes that is just what you need” But my rational self knows that bread is not the enemy. And in fact, perusing the top 50…

THE BEST THING WITH SLICED BREAD Sarmie, sando, sarnie, zarm … We don’t care what anyone says, you can live on sandwiches alone. And wouldn’t it be great? Visit taste.co.za/recipe-guide/sandwich/ for all our favourite ways to stack 'em. WANT A WEEKLY RECIPE FIX? Who wouldn’t? Want to take the slog out of meal planning? Get behind-the-scenes inspo from the TASTE kitchen? Climb off the schnitzel-lasagne treadmill? We feel you. The TASTE newsletter serves you seasonal recipes, weeknight hacks and insider tips just when you need them, every single week. Sign up for all the free food advice your hungry heart desires at taste.co.za. Do it now. JOIN THE CLUB “The bobotie from the latest TASTE magazine. Different and delicious.”– Karen Harris What are you making from this month’s issue? Don’t…

Whether you’re avoiding gluten, can’t live without sourdough, or just love a simple white sandwich loaf, look out for these loaves at your local Woolies WHITE THICK SLICE BREAD Soft white bread is the staple of classic sandwich-making – your go-to for lunchboxes and your morning toast. Sheer perfection when filled with cheese and pan-fried to make a comforting crispy-golden toastie. R15.99 CIABATTA This chewy Italian-style heat-and-eat bread is made through slow fermentation to develop ciabatta’s signature aeration holes. Try it with gooey Brie, thinly sliced Granny Smith apple and Woolies sliced beechwood smoked ham. R35.99 GLUTEN-FREE SEEDED BREAD Made with a blend of seeds and wheat-free and gluten-free flour, try a slice or two with lashings of butter, English mustard and pastrami. R49.99 SEEDED OAT AND QUINOA STONEGROUND BREAD…

“For snacking (read hangry) emergencies, the new freeze-dried strawberry, blueberry and coconut snack packs can't be beaten.” – Jeanne Calitz “I recently used the roasted sweet potato and chickpea balls in a Thai green curry and they added lovely flavour. I also enjoy the roast veg and hummus phyllo parcels. A fab (and fast!) lunch if you’re working from home!” – Amy Ebedes “I love the new vegan mayo, and the new vegan ‘honee’, made with apple juice, is pretty cool!” – Abigail Donnelly “I’m a sucker for anything in pastry so I'm a big fan of the roasted butternut-and-spinach phyllo parcels.” – Liesl Nicholson “I'm obsessed with these BBQ sweetcorn riblets! They take on an awesome smoky flavour on the braai!” – Hannah Lewry “I love the plant-based ‘fish…

THE SOUTH AFRICAN VEGAN COOKBOOK BY LEOZETTE ROODE Human & Rousseau, R315 If you’ve been toying with the idea of making the transition to a wplant-based diet, or are keen to introduce more vegan dishes to your weeknight suppers, this is a good place to start. The author takes readers by the hand, sharing more about the benefits – both dietary and ethical – of a vegan lifestyle, offering a rundown of kitchen equipment and pantry essentials, and listing plant-based alternatives to cheese, milk and eggs. The best part is her plant-based recipes that reimagine South African family favourites such as milk tart, banana bread, mac and cheese and chicken burgers. VEGANEASY BY DENISE SMART Ebury, R320 All the recipes in this cookbook are made using five ingredients that you…

1 Le Lude Méthode Cap Classique Brut Non-Vintage The team at Le Lude in Franschhoek is obsessed with making the best MCC in the country, and it certainly shows in this wine. You’ll find three layers of flavour. First comes the grapefruit, fresh lime and citrus blossoms, then the nougat and roasted nuts, and finally dried fig, vanilla and honey. R292.99 2 Stellar Organic Spumante Sparkling Wine Non-Vintage The Stellar Empowerment Trust ensures that the workers at Stellar, an organic wine farm near Vredendal, enjoy a positive working environment. It’s hard to imagine a wine producing more smiles than this bubbly, where flavours of lemon, gooseberry and granadilla almost dance out of the glass. R69.99 3 Villiera Méthode Cap Classique Vintage Reserve 2012 Jeff Grier has been…

It’s a strange thing, our relationship with food. As much as all of us need to eat to live, there are a few of us who live to eat and those who, if the option presented itself, would take a pill to get all their required sustenance, nutrients and energy. They wouldn’t even spare a thought for the crispy bits of bacon left in the pan after a Sunday breakfast, or that last scoop of Tin Roof ice cream clinging to the bottom of the tub. I am, quite obviously, a member of the former group – and proud of it. I spend a lot of my time fantasising about what my next meal will be, or remembering the one I have just finished eating. Right now, for instance, I’m…

LEMON THYME, HONEY AND ALMOND CAKE “Think veggies that are caramelised, crunchy, fresh and big on personality” SERVES 12 ¾ cup honey 4 free-range eggs ¼ cup light extra virgin olive oil 1 tablespoon lemon thyme leaves 1 tablespoon finely grated lemon rind ¼ cup lemon juice 360 g almond meal (ground almonds) 1 teaspoon baking powder extra honey, for drizzling extra lemon thyme sprigs, to serve plain Greek-style (thick) yoghurt, to serve (optional) 1 Preheat the oven to 160°C. Line a 22 cm round springform tin with nonstick baking paper. 2 Place the honey and eggs in a large bowl and whisk to combine. Add the oil, lemon thyme, lemon rind and juice and whisk to combine. Add the almond meal and baking powder and whisk until smooth. 3…

SPINACH, AVO AND BASIL DIP WITH CRISPY BABY MARROWS “Dips for dinner has become a major part of my busy-person eating habits. Buttery Hass avocados are sheer guilt-free indulgence, and the fried baby marrows add bold crunch. Spread on a plate and use for dunking bread, sausages, chicory leaves – anything really.” Serves 4 to 6 EASY GREAT VALUE Preparation: 15 minutes Cooking: 30 minutes For the dip: Hass avocados 4, peeled and stoned lemons 4, juiced baby spinach a handful, washed double-thick plain yoghurt ½ cup Woolworths basil pesto 3 T sea salt and freshly ground black pepper, to taste oil, for frying flour 120 g Woolworths Cajun seasoning 2 T baby marrow ribbons 100 g free-range eggs 2, beaten 1 Place all the dip ingredients into a food…

“La Tête’s fish sandwich! Freshly fried battered fish on sourdough with home-made tartare sauce? It doesn’t get any better than that.” – Amy Ebedes “Pastrami on rye with lots of sauerkraut, mustard and pickles, as served by Katz’s Deli in New York.” – Lynda Ingham-Brown “An old-fashioned toasted Cheddar cheese and raw onion cooked in a Le Creuset cast-iron pan with plenty of butter. With HP sauce or Mrs Ball’s hot chutney on the side to dip the crusts into.” – Abigail Donnelly “A smashed avo open sandwich on sourdough topped with a fried egg. I sometimes add balsamic roasted tomatoes and rocket.” – Yvette Samaai “Tuna mayonnaise with all the trimmings. Made by my mother.” – Kate Wilson “Toasted rye sourdough with Cheddar, caramelised onion and cured meat, such…

Easy fridge cake with sliced nectarines Place 250 g Woolworths chocolate digestive biscuits in a large Ziploc bag and crush finely using a rolling pin. Mix the crushed biscuits with 50 g desiccated coconut and 225 g melted butter, then press into a greased and lined loose-bottomed 36 x 13 x 2.5 cm rectangular tart case to make an even crust. Chill while you prepare the filling. To make the filling, beat 1 cup cream until soft peaks form. In a separate bowl, whip 1 x 385 g can chilled condensed milk at a high speed until doubled in size, about 3–4 minutes. Gently fold the cream into the condensed milk in batches. Fold the zest and juice of 3 limes into the cream. Spoon into the tin and smooth,…

BLUEBERRY G&TEA Pour 1–2 tots Victoria Blue Gin into a tall glass, over ice, then top up with Bos sparkling unsweetened blueberry-and-jasmine iced tea. Garnish with fresh blueberries and a twist of lime. TRUE BLUES These locally distilled cobalt beauties are just waiting to add some drama to your drinks trolley VICTORIA BLUE GIN Blueberries add their inky colour to this handcrafted gin, which is infused with 12 botanicals. Each sip offers berry, grape and fig notes with a hint of citrus. blueskybrands.co.za/brands/victoria-gin SIX DOGS BLUE GIN The southeast Asian butterfly pea flower gives this gin its hue. The coolest part is that when you add tonic, the colour changes to pink. sixdogs.co.za SUGARBIRD JUNIPER UNFILTERED Inspired by the unfiltered colour released by juniper berries, this gin has top notes…

It all started with pap. Back when 30-year-old Mogau Seshoene was still way too small for her oversized apron, her mom showed her how to make this staple the Pedi way, which means using a whisk and wooden spoon to ensure that there isn’t a single lump in sight, only creamy white pap stiff enough to be moulded into rounds and served alongside meat and vegetables. The rest of this pioneering cook’s journey into the world of traditional South African food is an inspiring tale of going out on a limb and staying true to her roots. Mogau was raised by her preacher dad and home-cook mom in Turfloop, a township just outside Polokwane. After finishing school she studied at the University of Pretoria, then started a career as an…

“This is so easy to make. Everything is readymade, so it requires almost no effort, but looks super impressive” SUMMER IN A COCONUT CUP Fill halved coconuts with a selection of Woolworths’ Extremely Creamy cranberry and pistachio swirl ice cream, mint-flavoured ice cream, vanilla-flavoured frozen dessert, strawberry-flavoured frozen dessert, caramel-flavoured frozen dessert, granadilla sorbet, frozen berry sorbet, lemon sorbet, Italian pistachio ice cream or mango frozen yoghurt. Top with raspberries, freshly grated coconut and crushed meringue if you like. BERRY-AND-ROSE SORBET FLOATS SERVES 4 EASY GREAT VALUE Preparation: 5 minutes Woolworths strawberry-and-mint flavoured syrup 4 T Woolworths sparkling rose-flavoured spring drink 1 x 500 ml bottle Woolworths mixed berry sorbet 4 scoops Pour the strawberry-and-mint syrup into 4 glasses, then top with the sparkling water. Add a scoop of berry…

“THERE ARE only two good times to go fishing,” shouts Donavan Cole over the roar of the outboard engines. “When it’s raining, and…” he shoots a mischievous glance at me with the punchline. “When it’s not!” Ryan Cole chuckles at his brother’s joke, perhaps not for the first time, and turns to admire the phosphorescence shimmering in our wake. The deck of a fishing boat speeding south into False Bay may be an unusual place to interview a chef, but I’d wager there’s no place Ryan Cole would rather be on his day off. As the head chef of Salsify at The Roundhouse, hidden on the mountain slopes above the Atlantic seaboard, Ryan has risen up the fine-dining ranks at speed. At 30, he’s already notched up stages in Michelin-starred…

Durbanites have always seen 9th Avenue Bistro as a place of celebration – of community, friendship, good wine, and – of course – great food. The recipe for success here has been a simple one; owners who are just as passionate about serving delicious meals as they are about every guest who walks through their doors. And it’s Graham and Gina Neilson’s passion that has made 9th Avenue Bistro the iconic restaurant it is today. It was back in 2010 that this husband-and-wife team took over the Durban bistro, which had opened its doors in 2001 under the helm of chef-owner Carly Goncalves and made its first appearance on the Eat Out Top 10 in 2005. Since then, they have run an incredibly tight ship and have multiple awards to…

BEEF RAVIOLI WITH CHILLI, KALE AND ANCHOVY 1 Preheat the oven to 220°C. Toss 100 g torn kale leaves in olive oil, season and bake for 5–10 minutes or until crispy. 2 Cook 2 x 250 g packs Woolworths slow-cooked beef ravioli according to package instructions, drain, and set aside. Sauté 2 t chopped garlic and 1 t red and green chopped chillies in 2 T olive oil and 50 g butter for 1 minute, then add 4–6 chopped anchovies and cook for a further 2 minutes. 3 Toss the ravioli in the anchovies. Serve hot with the kale and grated Parmesan. Serves 4 • WINE: Woolworths La Motte Merlot 2018 THICK-CUT SIRLOIN STEAKS WITH HOLLANDAISE, FENNEL, RED ONION AND CAPERS 1 Preheat the oven to 220°C. Bake Woolworths‘ steakhouse cut…