Woolworths_Taste_July_2017

IN SEASON: CITRUS
102
BUTTERMILK RYE
CRÊPES SUZETTE
WITH CLEMENTINES
“Crêpes Suzette is an oldie but a goodie. I find
such comfort in the soft texture and stickysweet
flavours, and flambéeing them is great
fun when you’ve got guests for dinner.”
Serves 6
EASY
GREAT VALUE
Preparation: 25 minutes
Cooking: 30 minutes
large free-range eggs 3
amasi or buttermilk ¾ cup
milk ½ cup
rye flour 50 g
cake flour 35 g
butter 65 g, melted
canola oil, for frying
For the clementine sauce:
clementines 7 (4 juiced and 3 sliced)
lemon 1, juiced
sugar 50 g
brandy 3 T
butter 2 t
CITRUS-BRAISED SHORTRIB WITH CHILLI, LIME AND
GREEN TOMATO SALSA R34 PER SERVING
COOK’S TIP
Oranges and limes star in this moreish crowd-pleaser. Serve it
with creamy diced avo for even bigger happiness.
1 Blend the eggs, amasi or buttermilk and
milk until smooth. Add the flour and blend
again. Steadily pour in the melted butter
while blending, then strain the mixture
through a sieve. 2 Heat a swipe of canola
oil in a nonstick pan, then pour in enough
batter to just cover the base of the pan.
As it starts to bubble and the edges begin
to lift, carefully flip over and cook for another
minute or so. Repeat with the remaining
batter. 3 Meanwhile, heat the clementine
and lemon juice, sugar and 1 T brandy in
a saucepan, whisking until the sugar has
dissolved. Add the sliced clementines and
caramelise, then reduce the sauce until
syrupy. Warm the remaining brandy, add to
the sauce and flambé, then stir in the butter.
Pour the sauce over the crêpes and serve
immediately.
WINE: Woolworths Jordan Unwooded
Chardonnay 2016
CITRUS-BRAISED
SHORTRIB WITH CHILLI,
LIME AND GREEN
TOMATO SALSA
“Eating lots and lots of spicy shortrib is how
you will survive winter 2017! The zesty lime and
tomato salsa brings all the flavours to life.”
Serves 8
EASY
GREAT VALUE
Preparation: 30 minutes
Cooking: 3½ hours
beef shortrib 2 kg
olive oil 2 T
cumin seeds 1 T, crushed
whole dried chillies 2–4
cherry tomatoes 550 g, blended
red wine vinegar 1 T
oranges 2, zested and juiced
garlic 2 cloves, crushed
fresh thyme 1 t
water ½ cup
sea salt and freshly ground black pepper,
to taste
For the chilli, lime and tomato salsa, mix:
coriander 30 g chopped
garlic 2 cloves, crushed
green chillies 2–3, sliced
green or exotic tomatoes 200 g, sliced
limes 4, zested and juiced
olive oil 2 T
sea salt and freshly ground black pepper,
to taste