Innholdsfortegnelse for April 2020 i Woolworths TASTE

WHICH IS YOUR FAVOURITE HOLIDAY – Christmas or Easter? For me, as a fully formed food nerd, and not a picky-eating kid dreaming of a Barbie doll house, it has to be Easter. The TASTE team is divided on this, but I suspect that if you asked them to think about it carefully, a lot of South Africans would say the same. Easter has none of Christmas’s climactic, mad-rush, end-of-the-year expectations. It’s a gentle long weekend that arrives just when you need it. There is none of the gift-giving pressure, no arguments over whose turn it is to host and, best of all, no flaming puddings or foreign poultry in the middle of a sweltering African summer. The worst thing that can happen is that you run out of hot…

ROASTS WITH THE MOST Whether it’s a family tradition to serve roast lamb at Easter – or you just need entertaining inspiration for the impending public holidays – we’ve got the recipe for you! Check out our guide to the very best roast recipes from our archive. DON'T MISS OUR BRAAI VIDEO SERIES Stay tuned to TASTETube this April to catch our masterclasses in some of South Africa’s best braai recipes. We’re talking braaied snoek with apricot jam, the ultimate potjie, and braai sides to wow your guests – all in quick, easy-to-follow videos. SIGN UP AND WIN Subscribe to our weekly newsletter and you could win one of two REN Flash Hydro Boost Emulsions worth R790. Head to taste.co.za and sign up using the pop-up box, or find the…

You’ve seen it on MasterChef but have never been quite sure what it means, or why you’d even attempt it. Tempering chocolate gives it a smooth, glossy finish, a melt-in-the-mouth texture and that elusive “snap” required for truffles and shards. Repeatedly heating and cooling chocolate stabilises it by emulsifying the fat and liquid content. You don’t need any special equipment; you can do it in the microwave. Break up the chocolate and place it in a microwaveable bowl. Microwave for 15 seconds at a time, taking care not to overheat it. When almost all the chocolate is melted, remove it from the microwave and stir until completely melted and smooth.…

The three ingredients that are essential to Ghanaian flavour are palm fruit oil, prekese (a fruit from the pea family that has medicinal properties) and ginger. My favourite grain is millet. I love how low-maintenance it is from an agricultural point of view. You’ll find it in my salads, grain bowls, a breakfast porridge, a savoury porridge as a side dish for dinner, popped to add texture to anything, and I’ve also been known to use a fermented version in ice cream. The sky’s the limit! One of my favourite dishes currently on the tasting menu at my restaurant, Midunu, in Accra is kofi richman. It is a dessert based on a popular street food called kofi brokeman (roasted plantain and ground nuts). The dish brings in a cake made…

I won the Food for Thought Award, voted for by the online community of Fine Dining Lovers, at the San Pellegrino Young Chef competition in October 2019. The first thing I learnt to make was bread. I even remember the recipe – a basic white sourdough. I still have the starter – it’s now 16 years old. We call it Pete. I fell in love with cooking because my dad was a chef. When he opened his own chef school in 2005, I became part of the furniture. He’s not with us anymore, but I always try to keep the old man smiling. My favourite dish as a child was mushroom and three-cheese soup. My dad made it religiously. I made it as soup of the day here at The…

1 The one for the meaty braai Woolworths Raka Skipper 2017 There's always a derring-do energy to the wines made by the Dreyer family, probably inherited from their patriarch, Piet Dreyer, who was an old-style sea captain. This Woolies exclusive, a blend of six red wine grapes, will be welcome whenever chops and wors are on the coals. R99.99 2 The one for a long brunch Chiaro Prosseco I think the perfect brunch should include fruit, salads, crusty bread, cold meats, eggs, cheeses and definitely fish or meat from the Weber. The call is for something bright, lively, light, inexpensive and uplifting. This delicious prosecco ticks all the boxes. R109.99 3 The one to drink with all the chocolate Woolworths Diemersfontein Chocolate Shiraz 2017 It’s not easy to find a…

I like to end a meal with coffee and chocolate. I will happily forfeit a good night’s sleep and a thigh gap for caffeine and cacao. A crystal bowl filled with bright, shiny-papered Lindt balls or gold foil-wrapped Ferrero Rocher is my equivalent to my ma’s elegant post-dinner-party treats served with coffee. Marie was partial to Cote d’Or bouchées. Olifantjies, we called them, because they were shaped like elephants. They were unlike any chocolate I had ever tasted. A world away from the fake-flavour staples in our corner café. Nothing like the slabs of Bourneville dark chocolate my Oupa Sam used to hide in his clothes cupboard among his polyester paisley cravats. My ma always saved an olifantjie for me and I savoured every tiny bite – elephant ears first,…

Using a roasting bag doesn’t just save on washing up, there are plenty of other benefits too Food retains moisture and cooks quicker because the steam doesn’t escape as much as it would when roasting uncovered or in a roasting pan with a lid. You can cook food in advance and freeze or chill it – great for when loadshedding is on the horizon. It also saves electricity as food cooks faster. You can also use roasting bags in the microwave, make sure the bag is slit and folded back before cooking. Allow the food to rest for 10–15 minutes before serving.…

CHECK whether eggs are fresh by placing in a bowl of cold water. If they sink and lay on their sides, they’re very fresh. If they sink and stand on one end, they’re less fresh but still edible. If they float, they’re past their prime. BRING eggs to room temperature before baking – cold eggs are more viscous than room-temperature ones and will not mix with the batter as well. Cold eggs often crack when you boil them, so keep a few out if you know you’re going to have them for breakfast. CRACK eggs on a flat surface. This prevents any bits of eggshell getting into the bowl. If any do get in, use another piece of eggshell to remove it rather than chasing it with your finger. PEEL…

British-South African restaurateur, chef, caterer, food writer and novelist Prue Leith (prueleith.co.za) teamed up with her pastry chef niece Peta to create The Vegetarian Kitchen, a collection of recipes designed to suit vegans, vegetarians, flexitarians, and meat-eaters simply wanting to eat more veggies. “Nothing pleases us more than when we cook for staunch carnivores and find them asking for second helpings,” they say. To stand a chance of winning a copy (Pan Macmillan, R550 at good bookstores) visit taste.co.za.…

FREDDIE DIAS Head chef at Basalt at The Peech Hotel in Johannesburg The food memory: Bacalhau Being from a Portuguese Catholic background, religious holidays like Easter and Christmas were of particular significance for Freddie growing up in Johannesburg. “Both my parents – my dad Tony and my late mother Elena – were born in Mozambique,” says Freddie. “My mother’s father had a bakery there and over Easter he’d bake lots of special pastries and sell painted, hard-boiled eggs to his customers.” While Easter egg hunts weren’t really a big thing for Freddie and his brothers Hugo and Nuno, sitdown meals with extended family were a great tradition. “ On Good Friday, we would always have bacalhau, which is very traditional in Portugal ”– Freddie Dias “On Good Friday, we would…

“ If you’re not a fan of lentils, use one of Woolies’ raw veggie or grain soup mixes ” “ Roasting the tomatoes in the caper brine intensifies their flavour ” MONDAY’S EASY CURRY 30-MINUTE MASSAMAN DHAL CURRY “If you don't like lentils, use one of Woolies' soup kits with fresh veggies and grains.” Serves 4 A LITTLE EFFORT Preparation: 5 minutes Cooking: 25 minutes Woolworths prepared chilli, lemongrass, ginger and garlic ½ of each cube Woolworths cubed butternut 500 g Woolworths cauliflower florets 300 g ghee 4 T Woolworths Blue Elephant massaman curry paste 1 x 70 g sachet red split lentils 400 g coconut milk 1 x 400 ml can Woolworths organic chicken stock 1 x 500 ml carton lime 1, juiced sea salt, to taste red onion…

“They have to be Woolies’ extra spicy buns. Toast lightly, then spread each half with butter and top with thin slices of vintage Cheddar. My best!” – Michelle Coburn “I’m not a fan. Perhaps if they’re filled with chocolate bits but other than that it’s a no from me.” – Rugshaana Abrahams “Toasted or fresh with butter – or straight out the bag on the way home from the shops.” – Alistair Fester “Toasted, with a thick layer of butter (as in we need to see teeth marks) and a generous slice of cheese.” – Jess Spiro “I’m of the raisins-do-not-belong-in-food school of thought – so I will take my hot cross buns in chocolate format thank you very much.” – Jeanne Calitz “Traditional buns all the way! I rip…

CHOCOLATE MALVA PUDDING “Bake this the day before, then reheat it just before serving. It also freezes very well. Add a shot of espresso for extra flavour.” Serves 6 to 8 EASY GREAT VALUE Preparation: 10 minutes Cooking: 40 minutes For the batter: unsalted butter 2 T Demerara sugar 75 g free-range egg 1 raspberry jam 4 T bicarbonate of soda 1 t cake flour 120 g cocoa 3 T salt a pinch full-cream milk ½ cup white vinegar 4 t For the sauce: fresh cream ¾ cup sugar 100 g unsalted butter 75 g cocoa 3 T salt a pinch Woolworths Easter eggs, for serving (optional) 1 Preheat the oven to 180°C and grease a 20 cm cake tin. To make the batter, cream the butter and sugar using…

Chickpea Scotch eggs Scotch eggs are having a renaissance. This vegetarian version marries falafel with Scotch eggs to create a glorious Franken-food. Chickpeas not doing it for you? Also currently blowing up on Instagram: a Scotch egg with a cheesy mashed potato coating, a mushroom risotto coating, one made with century eggs, a bubble-and-squeak version, a Bengali-style potato-curry coated version, and one wrapped in Christmas stuffing. It’s a long way to go, but at one café in Lancashire, England, you can even get Cadbury Crème eggs coated in chocolate brownie, chocolate and sprinkles. Eggs fried in cream Why, you ask? Essentially, you get the benefits of steaming and frying in one cooking technique. As the cream boils, it separates into butterfat and buttermilk. While the buttermilk steams the whites, the…

The sides: With such a showstopper of a centrepiece, the accompaniments are kept pretty simple. Lemony roast potatoes, a pile of pillowy, warm garlic pita and a traditional Greek salad are all you’ll ever need. The origin: Lamb Maria’s originated during the time that restaurateur David Karpierz ran Maria’s in the eighties. It was inspired by the traditional Greek technique of lamb slow-cooked with ouzo, the anise-scented Greek liqueur. When current owners Kate and Cleon Romano took over in 1994, they loved the dish so much that they decided to continue serving it. The lamb: The dish features free-range Karoo lamb leg marinated overnight with rosemary, garlic, lemon and olive oil and slow-roasted for four hours. Once cooled, it’s sliced and finished with tomato paste, cream, artichokes and ouzo to…

Publik Wine Bar This sister space to the Cape Town bar prides itself on its left-of-centre approach to wine. The list features a host of intriguing local wines and there’s a heavy focus on minimal-intervention wine-making. The by-the-glass offering changes constantly, so you’re almost always guaranteed something new. Try a glass of Alheit’s famed Cartology with gorgeously salty white anchovies served with crisp Melba toast, or the charcuterie board with the Trizanne TSW Syrah. 2 Bolton Road, Rosebank, publik.co.za The Wine Library at Aurum Situated on the mezzanine level of Joburg’s hottest new eatery, The Wine Library presents an offering like no other. The carefully curated selection of local and international gems is displayed – you guessed it – library style, with wines on show instead of books. While the…

1 For pure and simple seafood: THE SEAFOOD BAR Appropriately owned and run by fishmonger family De Visscher, The Seafood Bar runs the gamut of ocean delights. The likes of king crab and lobster may be beyond the reach of most travelling on the rand, but a cold seafood board, classic mussels with garlic and white wine, or Dutch shrimp croquettes will go down well with a glass of wine (affordable French, Italian and Portuguese varieties are on offer). And don’t forget the oyster menu – a mixed selection from Zeeland, France and Ireland is any crustacean lover’s dream. Van Baerlestraat 5, theseafoodbar.com 2 For kicks: MELLY’S STROOPWAFELS Sure, everyone knows how delicious, sweet and sticky Dutch stroopwafels are. But biting into a giant fresh-from-the-griddle waffle, oozing with cinnamon-infused caramel…

It’s a truism that the way we see food, like everything else in this divided world of ours, is based on where we live and what class we belong to. Or perhaps what class we used to belong to, and the one we’re aspiring to. Our opinions of food can be a confusing melange of what we actually find tasty, of how we want people to judge our tastes, and what our peers have determined constitutes good taste. This means things can get complicated. For years, you thought pineapple on a pizza was just the way it came, and suddenly scandalised people are whispering about you behind their menus in restaurants, and basically you’re a terrible person who hates puppies. Yes, you can learn to navigate the new demands of…

Follow these simple rules when using Woolies’ roasting bags, which are made from food-grade plastic that’s suitable for cooking Preheat the oven but never exceed 200°C. Lightly oil and season food before placing it in the bag. Add 1 T flour to the bag and shake to distribute evenly. This reduces splattering while the food cooks. Pierce the bag 2–3 times to allow steam to escape and to prevent the bag from bursting. Place the roasting bag inside a deep oven tray ensuring the bag does not hang over the sides. Place in the centre of the oven allowing room for the bag to expand without touching the elements, walls or racks of the oven. Never use the grill function. Always follow the instructions!…

PICKLED FISH WITH RED CABBAGE-AND-BEETROOT SLAW “Cape Malay-style pickled fish is traditionally served in Cape Town at Easter. You can’t do better than Woolies’ pickled fish but if you are in the mood to try something different, here’s one in a clear pickle made with a splash of wine.” Serves 4 to 6 EASY GREAT VALUE Preparation: 25 minutes, plus overnight chilling time Cooking: 8 minutes hake 500 g, skinned, filleted and sliced onion 1, very thinly sliced bay leaves 2 peppercorns 12 allspice 6 salt ½ t water ¾ cup dry white wine ¼ cup white wine vinegar ½ cup sea salt, to taste For the red cabbage-and-beetroot slaw: baby red cabbages 2, thinly sliced Woolworths beetroot spirals 1 x 80 g packet radishes 8–10, thinly sliced red salad…

HEIRLOOM TOMATO CARPACCIO Serves 2 to 4 EASY Preparation: 5 minutes heirloom tomatoes 600 g, sliced Parma ham 70 g burrata or buffalo mozzarella 240 g, torn basil 30 g anchovies 40 g, chopped capers 40 g, chopped parsley 20 g, chopped chillies 2, chopped olive oil 3 T lemon 1, zested and juiced Place the tomatoes, Parma ham, mozzarella and basil leaves on a serving platter. Combine the anchovies, capers, parsley, chillies, olive oil and lemon juice and drizzle over the salad. CARB-CONSCIOUS, HEALTH-CONSCIOUS WINE: Mulderbosch Cabernet Sauvignon Rosé 2019 POTATO FLATBREAD Serves 4 EASY GREAT VALUE Preparation: 30 minutes Cooking: 20 minutes self-raising flour 240 g Woolworths plain double-cream yoghurt 1 cup Woolworths baby Mediterranean potatoes 400 g, thinly sliced olive oil 3 T garlic 1 clove, crushed…

“FALASTIN IS A NEW KIND OF PALESTINIAN COOKBOOK: a contemporary collection of over 110 recipes we hope you’ll cook, eat, love and make your own. It’s the culmination of Sami’s lifetime obsession with Middle Eastern food and cooking and Tara’s decade-long obsession with the same. Sami was born and raised in East Jerusalem, relocated to London in his late twenties, and was a founding member of Ottolenghi, while Tara was raised in London and adopted into the Ottolenghi family. The recipes come, therefore, from all sorts of places. Some are those Sami grew up with and which will always remind him of home. His father’s easy za’atar eggs, for example, or his mother’s buttermilk fattoush. Others are those most Palestinians grew up on: classics such as chicken musakhan (see right).…

Step 1: If you don’t already have a QR code reader on your smartphone, go to your app store and download one. Step 2: Open the reader, then hold your phone over the QR code on the recipe photo. You’ll be directed to the Woolies website where you’ll find the ingredients for that recipe listed. Step 3: Click on the plus sign to add each ingredient you need to your basket. Step 4: If you want to cook the other recipes too, scan the next QR code. You can add those ingredients to those already in your basket. Step 5: Go to the checkout. You may be prompted to log in and select a delivery area. Choose your time slot and pay! That’s it!…

I made this Victoria sponge cake from the TASTE website for Sunday lunch dessert (see far right). My son loved it so much he raided the freezer for more ice cream to put on top! It was a (de)light! Try it! THAT IS ONE BEAUTIFUL LOOKING CAKE, SARAH! SARAH WINS A R500 WOOLIES GIFT CARD. We look forward to seeing more of your successful creations. SUBSCRIBE TO TASTETUBE! Want to learn how to make soufflés like these? Or the striped Swiss roll cake on our cover? Find these, and other delicious videos, on our YouTube channel: youtube.com/user/Tastemagazine. How to enter Try a recipe from a recent TASTE magazine and tell us how it went! Email us with a progress report at taste@newmedia.co.za, post a photo on the TASTE Recipe Club…

Ever wondered what the percentage on chocolate packaging refers to? The higher the number, the more cocoa the bar contains. Chocolate with a high percentage of cocoa is less sweet and more intensely flavoured, and contains less cocoa butter and sugar. If the recipe doesn't specifiy, use 60% – it’s just right. Choose cocoa with a high fat content. Cocoa doesn’t have a lot of fat in it, but the higher the content, the more cocoa butter and the richer the powder. Try and find cocoa with 1 gram of fat per tablespoon. Use chocolate bars for baking, not chocolate chips, unless they’re specified, for example in choc-chip cookies. Chocolate chips are designed to hold their shape and not melt into batter, so won’t work well if you need to…

Chilli Romesco rump with onion rings To make the Romesco sauce, place the following into a blender and process until smooth: 245 g pickled peppers, 50 g chopped, flaked almonds, 1 t chilli flakes, 1 garlic clove, ¼ cup tomato paste, 2 t chopped Italian parsley, ¼ cup red wine vinegar, 1 T smoked paprika, sea salt and freshly ground black pepper, to taste. Heat 3 T olive oil in a pan, pour in the sauce and cook over a low heat for 5 minutes. To make the onion rings, cut 3 onions into rings and dust in 5 T seasoned flour. Heat sunflower oil in a saucepan and fry the onions until golden. Drain on kitchen paper. To cook the rump, rub 400 g rump with oil, salt and…

What inspired you to publish a cookbook? I wanted to publish a book that harnessed the power of my food memories – from growing up, to the new discoveries that I made when I got married; and later the shared experiences I had from cooking for my children. I also wanted to develop a book to give an honest and easy approach to cooking and to reinvent familial cooking, where the past has served as an inspiration rather than a set of rules. Who taught you the most about cooking? Definitely my mom. I spent my childhood perched up on her countertop. I would watch her smear rotis with ghee, and then flip them onto my plate. Another vivid, nostalgic memory is a bowl of mutton curry and rice, mashed…

CHAMPAGNE/PROSECCO/ MCC Taste: Pear, apple, citrus, brioche. Drink with: Shellfish, hard and soft cheeses and fruity desserts. CHENIN BLANC/ SAUVIGNON BLANC Taste: Citrus, melon, gooseberries. Drink with: White fish, chicken and pork dishes. VIOGNIER/ OAKED CHARDONNAY Taste: Vanilla, butter, caramel, honeysuckle. Drink with: Duck, lamb, dark fish, soft cheeses and cured meats. RIESLING/ GEWÜRZTRAMINER Taste: Pineapple, stone fruit. Drink with: Spicy foods and curries, and soft cheeses. PROVENÇAL STYLE Taste: Watermelon, strawberry, rose petal. Drink with: Carpaccio, seafood, chicken salad, milk chocolate. PINOT NOIR/ CABERNET FRANC Taste: Strawberry, mushroom, herbs, violet, pomegranate. Drink with: Cured meats, chicken and duck. SYRAH/ MALBEC Taste: Black cherry, pepper, cassis. Drink with: Game, dark fish and dark chocolate. MERLOT/ CABERNET SAUVIGNON Taste: Mocha, raspberry, plum, mint. Drink with: Lamb, game, duck, hard cheeses and…

VISAS: South African passport holders require a Schengen visa to enter The Netherlands. CURRENCY: The Netherlands uses the Euro. Many shops and restaurants work on a card-only basis. TOURIST INFO: Visit iamsterdam.com/en for information on sights, public transport and bookings. GETTING AROUND: If you’re in Amsterdam for a few days, a travel card is a must-have for hopping onto trams and buses as you please. Validate it before your first journey and tap in and out of the vehicle each time you ride. There are more bicycles in Amsterdam than people, so join the crowds by renting a bike. If you’re a pedestrian, be aware of cyclists – they show no mercy here.…

“ No more standing over a pan and adding a ladleful of stock at a time” “ Put this into the oven for two hours and forget about it” MEATBALLS WITH PEANUT SATAY SAUCE “ This is also the perfect way to roast brinjals for baba ganoush ” “Yes, you can cook meatballs in a roasting bag! It keeps them moist and tender and there’s no messy pan to clean afterwards.” Serves 2 to 4 EASY Preparation: 10 minutes Cooking: 30 minutes canola oil 2 T Woolworths beef-and-pork frikkadels 600 g (or use chicken or beef) baby pak choi 100 g radishes 150 g, sliced rice vinegar 4 T Woolworths Asian rice paper wrappers 1 x 25 g pack canola oil, for deep-frying coriander, for serving basil, for serving mint,…

SLOW-ROASTED TOMATO-AND-GOAT’S CURD GALETTE “I can’t get enough of slow-roasting tomatoes: tossed with garlic, olive oil, salt and black pepper, even the most average tomato becomes sweet and intensely flavoured. Here, tomatoes are partnered with buttery, crunchy pastry and fresh, tangy goat’s curd – it’s delicious. If you can’t find goat’s curd, a soft goat’s cheese would work just as well, as indeed, would any soft creamy one, including a blue.” – Prue Serves 4 EASY GREAT VALUE Preparation: 15 minutes, plus 1 hour's chilling time Cooking: 2½ hours cherry tomatoes or baby plum tomatoes 400 g garlic 3 cloves, finely chopped oregano 4 sprigs, leaves picked olive oil 3 T sea salt and freshly ground black pepper, to taste goat’s curd or very soft goat’s cheese 250 g For…

Why bake food in salt? For even cooking, to season and to tenderise. There are two methods, one using egg whites, and one without. The former is better for larger items such as whole fish and the potatoes we made, as it can easily be moulded, while the latter works well with chicken, keeping the meat moist. Do not be tempted to crack open the salt crust to check on the food, it will be fine. Once it’s done, crack open the crust and remove the food quickly before escaping steam and moisture dissolves the salt. Brush off any clinging grains using a pastry brush.…

TAHINI SAUCE This is a creamy, nutty, rich addition to many a snack, dish or feast. It’s on every table in Palestine, ready to be dipped into or drizzled over roasted vegetables, fish or meat, and all sorts of leaf, pulse or grain-based salads. It keeps well in the fridge for 3–4 days, so always make the full recipe. Makes 1 medium jar tahini 150 g lemon juice 2 T garlic 1 clove, crushed salt, to taste Mix all the ingredients, along with ½ cup water and ¼ t salt. If it’s too runny, add a bit more tahini. If it’s too thick, add a bit more lemon juice or water. You want the consistency to be like that of a smooth, runny nut butter. It will thicken up when…