Innholdsfortegnelse for June 2020 i Woolworths TASTE

AND THEN IT WAS JUNE. By now, we may have gone down a level in lockdown, but we’re still living in strange, unpredictable times. One of the many, many tragic side-effects of The Virus has been the shuttering of restaurants all over the world. Perhaps it’s because it’s such a tough industry at the best of times, or perhaps because we are food nerds who work with and know so many chefs personally, but it feels particularly heartbreaking. For the first three weeks of lockdown, our friends Arno and Liezl of Janse & Co. in Cape Town announced they would take over and run the kitchen at Ladles of Love. Two months later, they are still providing thousands of meals for the homeless every day. Visit ladlesoflove. org.za to donate.…

ENJOY WINTER COMFORT FOOD AND STILL GET YOUR FIVE-A-DAY Get the best of both worlds with our guide to veg-forward winter dishes. It’s the answer to hiding veg from kids – and adults – alike. Spike your mac and cheese with cauliflower, load up on hearty vegetable curry and build pumpkin into your bobotie and you’re winning at life. CALLING ALL CHOCAHOLICS! It’s mid-winter and we’re having a chocolate party! We’ll bring you our guide to the ultimate chocolate recipes – from an oozing fondant that’ll wow guests, to an easy mousse. We’ll find out what South Africa’s favourite chocolate dish is in our highly scientific Instagram poll. And on TASTETube, Keletso Motau will do his bit for the cause with stuffed chocolate brownies. Thank you for your service, Keletso!…

EGG NOODLES are made using free-range eggs and available in fine and medium varieties. Use them in broths, stir-fries or in cold salads. R43.99 for 340 g HOKKIEN NOODLES are slightly less meaty than udon, and hail from the south of China. These yellow noodles are traditionally served with pork or prawns. R54.99 for 400 g RICE NOODLES are naturally gluten free as they’re made with rice flour rather than wheat. Use rice vermicelli to make rice paper rolls. R43.99 for 340 g UDON NOODLES are a favourite in Japanese cuisine. Made from wheat, they’re ideal for broths and stir-fries. R54.99 for 400 g…

You started out as a poet, how did you get into music? I started making music at 24. I was broke, but knew I could write and I figured I could start taking my raps seriously. I think my natural understanding of rhythm in language is what made me do well as a poet and now as a rapper. You’ve worn traditional Tsonga clothing around the world to perform. What has the response been? The most important thing for me has been Tsonga people seeing themselves represented. That has been huge. Seeing me on celebrated global stages has hopefully changed Tsonga people’s perceptions of themselves and also changed the derogatory perceptions that other local ethnic groups have about Tsonga people. My entire project has to do with Africans coming to…

What is agave? Mezcal and tequila are both agave spirits and have been made for centuries in Mexico. Although tequila remains the best-known export, the last decade or so has seen a surge in mezcal consumption. Both spirits are made from the same plant – the agave – and tequila is actually a type of mezcal. Without going into too much detail: tequila is made using only one type of agave plant (the blue agave), and is normally steamed, while mezcal is made by “roasting” or smoking the piña, or heart, of the plants. In South Africa, we cannot call locally made agave spirits mezcal or tequila, as these trade names belong to Mexico. So look for descriptors such as “agave” or “agave spirit”. Who’s making it? • Leonista 100% Karoo…

“Albariño is a Spanish cultivar now grown on SA soil ” The fantastic thing about being in the wine biz is that I never stop learning. It combines my scientific, logical side with my creative side, and I meet amazing, passionate people who love their craft. I love nothing more than launching a wine and watching it fly. Wines are like books. They all have a story to tell, and I love being able to tell those stories and inspiring people to try great wines. My favourite Woolies wine ever is the Single Vineyard Block 2A Chardonnay from Paul Cluver. The whole team harvested the grapes, so we were involved from start to finish. It was an award-winning Chardonnay, typical of the Elgin region, with elegance and restraint. This is…

Panic-buying. I used to associate it with Boxing Day and Black Friday, but now it has a whole new meaning. Pre-lockdown, Twitter was awash with brawls over loo paper and mile-long queues of antagonistic individuals clinging to trolleys mushrooming with canned goods. I read that one woman filled seven trolleys with supplies. Seven! The real culprits will be easily identified when they’re serving chickpea curry and lentil soup amid our first summer heatwave. I will admit that I also panic bought, not food, but alcohol. Embarrassing amounts. But I’ve found comfort in the fact that, unlike food, it’s only going to get better with age. I haven’t wasted; I’ve invested. However, having enough wine to sink the Titanic came with its own set of lockdown rules: no drinking before 7…

BRINJAL POLLICHATTU “Indian food has a north-south divide. While food from the north is (in general) slow, heavy and often a shade of red or brown, food from the south is faster, fresher and more brightly flavoured. This Keralan dish, traditionally cooked in a banana leaf, is a wonderful introduction to the food of south India. Wrapping the brinjal in baking paper part bakes and part steams it, making it wonderfully creamy and soft. This means a crunchy salad would sit nicely alongside.” “ The vegetables for piccalilli are best chopped small, and mild chillies are preferred ” Note: You’ll need four sheets of baking paper cut into 40 cm squares and kitchen string or regular string soaked in cold water. Serves 4 EASY GREAT VALUE Preparation: 30 minutes Cooking:…

CLEMENGOLDS are exclusive to Woolworths, easy to peel and seedless. Their intense flavour adds a ray of sunshine to any dish, and they’re delicious eaten on their own. From R59.99 for 1.8 kg LEMONGOLDS are also exclusive to Woolies and are extra juicy and seedless. From R39.99 for 1.2 kg LIMES are more intensely aromatic than lemons and add zing to Asian dishes. From R34.99 for 500 g STAR RUBY GRAPEFRUIT are less bitter than their yellow counterparts, and the flesh is pink in colour. They lend subtle flavour to the icing in Abigail’s rock buns. From R29.99 for 1.5 kg…

BANGKOK I’d do almost anything to jump on a plane for another taste of the Thai capital. It’s been too long since I explored its streetfood and restaurants – from the iconic Nahm to the Blue Elephant Thai Restaurant and Cooking School – with TASTE food director Abigail Donnelly. I couldn’t stop taking photos of the stalls and the city’s famous markets. And I’ll always remember the elderly woman who cooked us an out-of-this-world meal of sour curry with acacia leaves and shrimp salad with lemongrass and sawtooth coriander from her tiny kitchen at Krua Sam Hom. Followed by the famous coconut-and-mango ice cream we ordered at Nuttaporn, this is right up there as one of the best food experiences of my life. – Jan Ras, photographer TOKYO, PARIS &…

“Good old mac ‘n cheese. Jazz up with two different kinds of cheeses if you’re feeling flush. It can be vegetarian (mushrooms for me) or meaty for the rest of the fam (chorizo or bacon).” – Liesl Nicholson “Jamie Oliver’s mushroom risotto with garlic, thyme and parsley. There’s plenty of time for all that stirring – my form of lockdown exercise – and it makes me feel I’ve earned a big, delicious bowlful.” – Michelle Coburn “Creamy chicken livers. I can have them with toast for breakfast and basmati rice for dinner. It’s a cheap meal and easy to make.” – Siphokazi Tsala “A tomato-and-coconut curry concoction. Make a curry base, add coconut milk, canned tomatoes, then chuck in whatever you have – chicken thighs and lots of veg. Add…

“ This is my take on chicken katsu, inspired by a trip to Japan” ASIAN GREENS WITH VERMICELLI Serves 2 EASY GREAT VALUE Preparation: 5 minutes Cooking: 10 minutes sugar snap peas, mangetout and asparagus (or any other greens) 200 g radishes 4, sliced baby cucumbers 4, sliced fresh ginger 1 t crushed rice wine vinegar 4 T vermicelli noodles, cooked, for serving pickled ginger, for serving wasabi, for serving Woolworths crispy onion sprinkle, for serving 1 Blanch the greens, then drain. 2 Toss the radishes and baby cucumbers with the ginger and rice wine vinegar. 3 Serve with the noodles, pickled ginger, wasabi and crispy onions. FAT-CONSCIOUS, HEALTH-CONSCIOUS WINE: Woolworths Delaire White Rock Sauvignon Blanc 2019 STICKY STIR-FRY NOODLES Serves 2 EASY GREAT VALUE Preparation: 5 minutes Cooking: 20…

NOW TRENDING Pancake cereal This lockdown cooking trend started on TikTok, where #pancakecereal generated over 800 million views. We’re divided about serving these miniature flapjacks with milk, stick to butter if you prefer! MINI PANCAKE CEREAL Serves 4 EASY GREAT VALUE Preparation: 10 minutes Cooking: 30 minutes flour 175 g baking powder 1 T caster sugar 55 g large free-range egg 1 milk 1 cup, plus extra for serving butter 40 g, melted canola oil, for greasing sprinkles, to decorate granola, for sprinkling berries, for serving maple syrup, for serving butter, for serving 1 Combine the dry ingredients in a large bowl. Whisk together the wet ingredients in a separate bowl. 2 Add the wet ingredients to the dry ingredients and whisk until smooth. 3 Spoon into a small Ziploc…

Chop shop Which chop is right for you? Loin: Extremely tender, these are the equivalent of a fillet steak. Cook with care. Chump: Much like a rump steak, just with a bone. Great for the braai. Rib: The equivalent of a rib-eye steak. Perfect for the braai or pan-frying. Leg of lamb chops: Cut from the leg, these are good for braising, i.e. bredie. Rack of lamb: A row of lamb ribs. Save this for a special occasion or Sunday roast. Flavour pairings Garlic + rosemary + cream + pan juices White wine + lemon + oregano Anchovies + garlic + tomatoes + red wine vinegar Harissa + tomatoes + hummus + tzatziki Get cooking Fry: Heat a griddle pan until smoking hot. Fry for 3 minutes on each side…

“Sometimes when I see the pictures of the people we are feeding – the kids, the older people – I get so, so emotional.” – Sindi Rosi, ICT chef “There’s an African proverb that says the greatest investment you will ever do for yourself is to change someone’s life.” – Bonga Jibane, ICT chef “We are thankful to ICT and Woolworths for opening your heart to the poor kids of Delft. We are privileged to go to sleep with our stomachs filled, but our Delft children must beg around for food. Due to the good-quality food received, we now get the parents also coming for food. They also thank us for providing for their children.” – Pastor Peter Hendricks, Metropolitan Evangelistic Church, Delft “Through your support to my community you…

“ It’s not fancy food. It’s for hunkering down as a family” “And to Max, who with his soft ears and Labrador love, fills an aching part of my heart in a way that neither words nor food ever could,” is how I once thanked the dog I love most in the world in my book Confessions of a Hungry Woman. And now my son rubs those same soft ears and whispers words of comfort to this most loyal friend of ours, telling him not to be afraid of dying, “because Grandpa Ron will be waiting for you and he will be so glad to see you and he will say to you ‘Hallo my baby’.” Max has lymphoma. And the world is in crisis. It is the COVID-19 pandemic…

“ Just as good with Woolies’ plant-based sausages instead of pork ” 1 LOCKDOWN FAVOURITES CHICKEN NOODLE SOUP Serves 2 to 4 EASY Preparation: 15 minutes Cooking: 35 minutes Woolworths chunky vegetable soup mix 1 x 700 g packet olive oil 2 T salt, to taste Woolworths fresh chicken stock 2 cups free-range chicken breasts 400 g rosmarino pasta 100 g 1 Preheat the oven to 180°C. Place the soup mix onto a baking tray, drizzle with olive oil and season. Cover with foil and roast for 30 minutes. 2 Heat the chicken stock in a large saucepan. Poach the chicken in the stock until tender, about 7–10 minutes. Remove from the stock and allow to cool slightly, then shred. 3 Prepare the rosmarino pasta according to package instructions,…

DO THE SAMBAL Give the sliced bananas and desiccated coconut a break with these new ideas Coconut and lime: Blend 2 T lime juice with ½ cup coconut water, milk or cream, 1 t dried chilli powder or flakes and 100 g grated coconut. Crispy pineapple: Combine ½ chopped pineapple with ½ cup coconut yoghurt and top with Woolworths’ crispy onion sprinkle. Spicy mango: Blend 100 g chopped mango or papaya with 10 g fresh coriander, ½ fresh red chilli and a thumb of ginger. Herb sambal: Blend ½ punnet mint, ½ punnet coriander, ½ red onion, 2 green chillies, 1 clove garlic, a pinch of salt and sugar and a squeeze of lemon juice to form a paste. Tomato and date: Blend 5 chopped dates, 1 t tamarind paste,…

AS A CHILD, I ALWAYS YEARNED TO TRAVEL. And as soon as I became an adult, that yearning became an obsession. Whenever my family grew fatigued by my constant need for new adventures, I was told, ‘You are just like your great-grandfather! You have wanderlust!’ – as if it were something to be ashamed of. To me, it was ‘wonderlust’ – an irresistible excitement for unexplored places and experiences, and a need to feel and see the wonders of the world. That fire continues to burn. As my husband, Paddy, and I explored more and more of Lebanon after my first visit in 2018, I became increasingly enchanted by this beguiling country. It truly had cast a spell on us and we counted the days between our visits. I am…

MONDAY’S REVIVING SOUP “ You could use coconut milk or crème fraîche instead of cream ” PENNE AND CREAMY CORN CHOWDER-STYLE SOUP “Use coconut milk or crème fraîche instead of long-life cream if you like.” Serves 4 EASY GREAT VALUE Preparation: 10 minutes Cooking: 20 minutes butter 30 g olive oil 1 T garlic 5 cloves, crushed Woolworths whole kernel corn 2 x 340 g cans Woolworths organic chicken stock 1 x 500 ml carton Woolworths long-life whipping cream 1 x 500 ml carton ground turmeric ½ t sea salt and freshly ground black pepper, to taste pasta 250 g, cooked (optional) canola oil ¼ cup paprika ½ t chilli flakes 2 t free-range eggs 4, soft-boiled, for serving chives 10 g, chopped, for serving 1 Melt the butter in…

“Having lived in the Middle East for a number of years, my wife requested the chicken musakhan along with the burnt brinjal side dish (TASTE, April 2020) on her birthday. Being in lockdown, my boys helped build a tent to make it more special (far right). The delicious flavours of the food brought back wonderful memories. It’s so good to know we can once again enjoy the food we came to love. Thanks Sami, Tara and Taste!” – Sean Butler Wow Sean, what a wonderful way to celebrate your wife’s birthday! You win a R500 Woolworths gift card, plus a REN Perfect Canvas Clean Jelly Oil Cleanser, worth R565. REN’s Perfect Canvas Clean Jelly Oil cleanser is a unique rich, triphase formula that transforms from jelly to oil to milk…

Use cooked noodles as a topping for a bake such as fish pie or cottage pie instead of mashed potato. Use cooked noodles as a base for pizza. Bulk up a frittata with cooked noodles. Heat chicken stock, add noodles, spring onions and chilli paste to make a broth. Fry thinly sliced pork or chicken fillet with sliced mushrooms, add garlic butter and cooked noodles. Fry thinly sliced cabbage in sesame oil and 1 T curry paste. Add cooked noodles and top with a fried egg. Fry thinly sliced beef, then add hoisin sauce, cooked noodles and beef stock. Toss cooked noodles in sambal oelek, then stir-fry with frozen peas and cooked prawns. Toss cooked noodles with brown butter, pecorino, black pepper, chilli and salt. Toss Woolworths slaw with sunflower…

Giles Edwards (@giles. edwards) of La Tête in Cape Town adds tomato sauce to his Bolognese. If we’re honest we do too, Giles! David Chang of Momofuku in the USA (@davidchang) adds Worcester sauce to his mac and cheese (which is kind of genius – all that extra umami!). He also cooks his pasta in a wok, and didn’t know that you can’t put hot food into a NutriBullet. (Although he does now, after a small explosion!) Yotam Ottolenghi ran out of tahini – and just left it out. You okay Yotam? Marble chef David Higgs (@davidhiggschef) owns green frog slippers. He also seems to really like plaid shirts. (But we’re learning a lot from his Instagram videos.)…

Why the West Coast? The West Coast has always been a source of fascination for me. My parents met there and most of my childhood memories involved me splashing in the green shallows of the Berg River or having my photo taken in a riot of colour during wildflower season. I didn’t want to delve too deeply into the history of the West Coast, but rather concentrate on the people currently making a living through food. From finding artisanal cheese in Velddrif, organic produce markets in Hopefield and single-block Sauvignon Blanc in Lamberts Bay, to pasteis de nata in Yzerfontein and seaweed-infused sourdough in Saldanha Bay, I discovered that there was so much more to the West Coast than fish and chips. What was it like living in Velddrif to…

1 Neil Ellis Reserve Collection Cabernet Sauvignon Merlot In 1990, Neil Ellis and I experimented with blends of Cabernet Sauvignon and Merlot until this award-winner was born. In 2018, Neil’s son Warren and I blended it with judicious splashes of Cabernet Franc, Malbec and Petit Verdot. It’s a medium-bodied wine with red and black berry fruits, a hint of wood spice, and a velvety smooth palate. R119.99 2 Jordan Cobblers Hill The Jordan family were famous shoemakers, which is why Gary and Kathy Jordan, who produce some of the finest wines in the Cape, named their showpiece red blend Cobblers Hill. The Cabernet Sauvignon gives blackberry flavours, Merlot dark plum, and Cabernet Franc palate spiciness. R449.99 3 Champagne Comtesse Alexia Brut Non Vintage This is made exclusively for Woolies by…

Serves 6 to 8 EASY GREAT VALUE Preparation: 20 minutes Cooking: 1 hour oil 4 T onions 5, finely chopped garlic 4–6 cloves, finely chopped lean beef mince 1 kg Rajah medium curry powder 3–4 T ground turmeric 1 t ground coriander 1 t ground cumin 1 t beef stock 2 cups medium potatoes 8, peeled and chopped into smallish cubes frozen peas or petit-pois 400–500 g sea salt and freshly ground black pepper, to taste 1 Heat the oil in a large saucepan. Add the onions and garlic and cook for about 8 minutes, or until golden. 2 Add the mince and brown over a medium heat, stirring continually, making sure that all the mince is broken up. This should take 6–8 minutes. 3 Add the curry powder and…

Save the olive brine from the butternut dish and use for brining chicken or pork (see page 54). Roasting the vegetables enhances their flavour. If you’re lactose intolerant, use any nut milk in the banana flapjacks. When making the chocbanana bread, thinly slice one of the bananas and fold through the mixture just before baking. It gives the bread more texture and intensifies the banana flavour. The banana loaf can be stored in the freezer for up to a month. Defrost at room temperature before eating. Use any sausage you prefer for the sausage bake. Woolworths’ chicken or duck sausages work really well, as do the plant-based sausages. For a kid-friendly option of the Mexican bake, layer an ovenproof dish with nachos, top with the cheese sauce and mozzarella and…

ZESTY SWEET POTATO FRITTERS WITH SPICY PEANUT DIPPING SAUCE “You can make these with pumpkin if you like, and try using lime zest, too. Prepare the veg the night before you need it and simply fold everything together just before cooking!” Serves 4 EASY GREAT VALUE Preparation: 25 minutes Cooking: 35 minutes Woolworths ready to cook sweet potato 1 x 500 g bag, steamed, drained and cooled free-range eggs 2, beaten oranges 1–2, zested spring onions 3–4, thinly sliced chives 10 g, finely chopped fresh coriander 10 g, finely chopped flour 60 g baking powder 1 heaped t salt a pinch butter and olive oil, for frying For the spicy peanut dipping sauce: olive oil 1 T Woolworths red Thai curry paste 1 x 80 g sachet coconut milk 1…

Author Sophia Lindop learnt to cook by watching her Lebanese grandmother and Afrikaans ouma. She grew up on a farm in the Northern Cape and now lives in Cape Town, where she runs Lebanese cooking classes. Find out more about her classes and culinary tours to Lebanon at sophialindop.com. To stand a chance of winning one of three copies of Going Home – Food and Stories from Lebanon, the Land of My Forefathers (Annake Muller Publishing), visit taste.co.za. Going Home (R400) will available at all major bookstores from the end of June. Place pre-orders at colettecombrink@gmail. com with the subject line GOING HOME: PRE-ORDER.…