Woolworths_Taste_July_2017
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STARTER COOK<br />
FRIDAY SUPPER<br />
SMOKY BABY<br />
MARROWS<br />
WITH GARLICKY<br />
CANNELLINI<br />
BEANS ON TOAST<br />
Roast 1 head garlic under the<br />
grill, turning often until<br />
evenly charred and soft.<br />
Remove from the oven and<br />
cool slightly. Soften 2 thinly<br />
sliced large leeks in 50 g<br />
butter and 1 T olive oil.<br />
Squeeze out 4–6 cloves of<br />
the roast garlic into the leeks<br />
and pour in 1 cup cream. Add<br />
1 sprig rosemary, 1 x 400 g<br />
can drained cannellini beans<br />
and simmer until thick, about<br />
15 minutes. Toss 350 g sliced<br />
baby marrows in 2 T olive oil<br />
and season. Pan-fry on one<br />
side in a hot, dry pan until<br />
browned. Serve the beans on<br />
charred slices of ciabatta with<br />
the baby marrow ribbons<br />
and a squeeze of lemon juice.<br />
Serves 4 MEAT-FREE<br />
WINE: <strong>Woolworths</strong> Italian<br />
Pinot Grigio 2016<br />
FLAVOUR TIP<br />
Char baby marrows<br />
on one side to add<br />
delicious flavour.<br />
Roast the garlic in its<br />
skin for a smoky yet<br />
sweet taste that’ll<br />
elevate your dish.<br />
FARMING WITH TOMORROW IN MIND<br />
Ever wondered what the Farming for the Future<br />
logo you’ve seen in Woolies is all about? It shows<br />
that the fruit and veg you buy are farmed using<br />
methods that use water responsibly, improve soil<br />
quality and encourage biodiversity, which means<br />
you’re getting the best without it costing the Earth.<br />
SMOKY BABY MARROWS WITH<br />
GARLICKY CANNELLINI BEANS<br />
ON TOAST<br />
R29 PER SERVING
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