Woolworths_Taste_July_2017

INGREDIENT: TURMERIC
102
THE IMPOSSIBLE
CUSTARD TART
“This dessert is impossibly delicious to eat and
(bonus!) so easy it’s impossible to fail at making
it. Simply blend all the ingredients, bake, serve
and surrender.”
Serves 6
EASY
GREAT VALUE
Preparation: 5 minutes
Baking: 45 minutes
milk 1½ cups
desiccated coconut 60 g
butter 50 g, melted
vanilla pod ½, seeds scraped
free-range egg 1
flour 40 g
caster or coconut sugar 110 g
lime 1, zested and juiced
turmeric 1 t
ground cardamom 1 t
fresh coconut 1 t, finely grated, to garnish
1 Preheat the oven to 160°C and grease an
18 cm tart tin. 2 Place all the ingredients into
a blender and blend until smooth. Pour the
mixture into the greased tin and bake
for 45 minutes, or until cooked through.
3 Sprinkle over the coconut and serve.
WINE: Nederburg Special Late
Harvest 2016
ONE-POT CHICKEN
BAKED ON DHAL
“The ginger, turmeric and chilli in this easy,
comforting supper will warm you up from
the inside.”
Serves 4
EASY
GREAT VALUE
Preparation: 15 minutes
Cooking: 1½ hours
olive oil 1 T
butter 2 T
free-range whole chicken 1.3 kg,
spatchcocked
red or yellow split lentils 300 g, cooked
according to package instructions
TURMERIC IS A GOOD
MATCH WITH…
almond, black pepper, cardamom,
cinnamon, chilli powder, coconut,
coriander, cumin, garlic, ginger.
Woolworths organic chicken stock 2 cups
red chillies 2, roughly chopped
green chillies 2, roughly chopped
garlic 3 cloves, finely grated
fresh ginger 1 T, finely grated
fresh turmeric 1 T, finely grated
curry leaves 12
sea salt and freshly ground black pepper,
to taste
1 Preheat the oven to 200°C. Heat a large
wok or nonstick pan over a high heat.
Add the olive oil and butter and sear the
chicken on both sides until golden. Remove
from the wok. 2 Place the cooked lentils
and remaining ingredients into a large
ovenproof dish. Place the chicken on top
of the lentils and roast for 1½ hours, or until
cooked through. Brush the chicken with
melted butter every 20 minutes to keep
the skin golden. Season to taste.
FAT-CONSCIOUS, WHEAT- AND
GLUTEN-FREE
WINE: Woolworths DMZ Chenin
Blanc 2016
CAULIFLOWER-AND-
BRINJAL TART
“This moreish crustless tart, inspired by
Yotam Ottolenghi’s in Plenty More, makes
a substantial lunch served with a simple salad
of leaves dressed with pomegranate molasses.”
Serves 6
EASY
GREAT VALUE
Preparation: 15 minutes
Cooking: 30 minutes
olive oil 3 T
brinjals 2, diced
cauliflower 1, leaves removed and broken
into florets
free-range eggs 8, lightly whisked
flour 60 g, sifted
baking powder 1 t
ground turmeric 1 t (or 1 T fresh)
ground coriander ½ t
ground cumin ½ t
goat’s cheese or feta 100 g, crumbled
coriander 2 T, roughly chopped, to garnish
pine nuts 30 g, lightly toasted, to garnish
1 Preheat the oven to 180°C and generously
grease a 20 cm tart tin. 2 Heat a little oil
in a nonstick pan over a high heat. Fry the
brinjals, in batches, until golden. Remove
and drain on kitchen paper. 3 Add more
oil to the pan and fry the cauliflower