Woolworths_Taste_July_2017

NEW COOKBOOK
100
potatoes are tender and browned, turn off
the heat and stir through the sesame seeds.
Cool slightly, then enjoy on its own or with
vanilla ice cream.
DAIRY-FREE, MEAT-FREE
WINE: Woolworths Nitida Sauvignon
Blanc-Semillon 2016
THE GATSBY
“Meet the amazing South African gatsby –
an Indian-spiced barbequed steak, chip and
cheese concoction, all squished into a long
baguette made for sharing. I’ve made this
with a home-made fragrant spice powder for
maximum taste, but if you need to eat fast use
ready-made garam masala.” – Genevieve Taylor
Serves 4 (depending on hunger!)
EASY
GREAT VALUE
Preparation: 20 minutes, plus 1 hour’s
marinating time
Cooking: 30 minutes
For the garam masala:
cumin seeds 1 T
coriander seeds 1 T
fennel seeds 1 t
celery seeds 1 t
black peppercorns 1 t
ground turmeric 1 t
vegetable oil 1 T
beef skirt steak or sirloin 500 g
baguette 1 (50–60 cm long), sliced
through, but with top and bottom
still hinged together
oven fries 250 g
extra mature Cheddar 2 handfuls grated
(about 150 g)
sea salt flakes, to taste
1 To make the garam masala, place the
cumin, coriander, fennel and celery seeds
and peppercorns in a small frying pan over
a medium-high heat to toast. As soon as you
can smell their aroma wafting up from the
pan, turn off the heat and tip into a spice mill
or pestle and mortar. Add the turmeric and
grind to a powder. 2 Brush the vegetable oil
over both sides of the steak and sprinkle over
1–2 T garam masala, rubbing it in well. Set
aside to marinate at room temperature for
30 minutes to an hour. Sprinkle a little
sea salt over both sides of the steak just
before grilling. 3 Fire up your barbeque
if you prefer. Once hot, grill the steak to your
liking – about 3 minutes each side for a
medium-rare, depending on the thickness.
4 Once the steak is cooked, transfer to a
plate, cover loosely with foil and leave to rest
for 10 minutes. Slice into thin strips across
the grain for maximum tenderness and
spread out along the length of the opened
baguette. Sprinkle over the hot chips and
cheese, season and hinge the baguette
shut, squeezing together as best you can.
Slice into chunks and tuck in while hot.
WINE: Le Riche Cabernet Sauvignon 2015
JERK CHICKEN,
RICE AND PEAS
“Jerk chicken is always cooked outside, often in
old oil barrels converted to grills, and it’s always
served with rice and peas – although the ‘peas’
are actually black beans. This is a recipe to save
for a barbeque as it just won’t taste the same
if cooked in the oven.” – Genevieve Taylor
Serves 6
EASY
GREAT VALUE
Preparation: 30 minutes, plus overnight
marinating time
Cooking: 1½ hours
For the jerk spice paste:
fresh ginger 1 x 4 cm piece, finely grated
garlic 3 cloves, crushed
Scotch bonnet chillies 2, finely chopped
(seeds removed for less heat)
vegetable oil 2 T
ground allspice 2 T
ground cinnamon 2 T
paprika 2 T
dried thyme 2 T
soft brown sugar 2 T
sea salt and freshly ground black pepper,
to taste
large free-range chicken legs 6
rice 300 g
coconut milk 1 x 400ml can
allspice berries 1 t, bruised
(or ½ t ground allspice)
dried thyme 1 T
dried oregano 1 t
chilli flakes 1 t
black beans 1 x 400 g can, drained
sea salt and freshly ground black pepper,
to taste
lime 1, cut into wedges
1 To make the jerk spice paste, place the
ginger, garlic, chillies and oil in a small bowl
and stir to combine. Add the remaining
ingredients and stir well. Rub the spice paste
all over the chicken legs – you may want to
wear gloves for this as the chillies are mighty
hot! Cover and marinate in the fridge for
2 hours, or preferably overnight. 2 When
you are ready to cook the chicken, light the
barbeque. If you’re using a gas barbeque,
fire up one side to get it really hot; if you’re
using charcoal, heap the coals to one
side to give you a hot side and a cool side.
3 Place the chicken on the hot side and cook
for 10–15 minutes, turning regularly, until
lightly charred all over. Move to the cool side
of the grill and shut the lid. Leave for 20–30
minutes, until cooked through, turning
occasionally – the cooking time depends on
the temperature of the grill and the size of
the chicken legs. It’s better to cook low and
slow than end up with a charred outside and
a raw inside. 4 Place the rice in a mediumsized
saucepan with a snug-fitting lid. Pour in
the coconut milk and ¾ cup water and add
the allspice, thyme, oregano and chilli. Stir
well and soak for 30 minutes. 5 Stir the black
beans through the rice and place over a
medium heat. Bring to the boil, clamp on the
lid and boil for 1 minute. Turn off the heat
but do not remove the lid. Allow to steam
for 13 minutes. Remove the lid and fluff with
a fork. Season to taste. Serve the chicken
with the rice and peas and lime wedges.
DAIRY-FREE, WHEAT- AND GLUTEN-FREE
WINE: Bellingham The Bernard Series
Chenin Blanc 2016
WIN A COPY
In MasterChef Street Food of the World,
British food writer and TV presenter Genevieve
Taylor teamed up with 13 MasterChef
champions, including Adam Liaw, to collect
mouthwatering recipes from the Americas,
Europe, the Middle East and Africa, the Indian
subcontinent, Asia and Australia. Dishes range
from the familiar (classic British fish ‘n’ chips) to
the surprising (midye dolma – spicy rice-stuffed
mussels from Turkey). To win one of two copies
(R660 each, Absolute Press, available at all
good book stores), turn to page 126 for SMS
entry instructions or enter at taste.co.za.
Keyword: MasterChef.
THIS EXTRACT HAS BEEN TAKEN FROM MASTERCHEF STREET FOOD OF THE WORLD BY GENEVIEVE TAYLOR, PUBLISHED BY ABSOLUTE PRESS TEXT © GENEVIEVE TAYLOR, 2017 PHOTOGRAPHY © DAVID LOFTUS, 2017