Woolworths_Taste_July_2017

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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
LEMON CURD LAVA PUDDINGS 75 EASY PEASY, LEMON SQUEEZY To make the chocolate-chip sauce on our cover, melt 1 x 200 g packet Woolworths chocolate chips, ½ cup cream and 1 T butter in a pan, then whisk until smooth. To serve, pour the sauce over the puddings and garnish with grated chocolate and lime zest. See recipe overleaf.
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July 2017 R36.90 incl. VAT Other co
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Masterfully made in Italy with the
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WEYLANDTS/1467B/E/SA TASTE NEVER GO
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JULY 2017 CONTENTS ● FEATURES ●
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EDITOR'S LETTER MY TRIP DOWN MEMORY
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taste.co.za What's happening online
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SUBSCRIBER’S OFFER SUBSCRIBE & WI
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INGREDIENT: TURMERIC 20 Gofor Gold
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INGREDIENT: TURMERIC 102 THE IMPOSS
Page 26 and 27: INGREDIENT: TURMERIC florets until
Page 28 and 29: BEST EVER: INGREDIENT: PHILIPPA CHE
Page 30 and 31: A D V E R T I S I N G P R O M O T I
Page 32 and 33: COFFEE JELLY Throwing a wobbly Slig
Page 34 and 35: PANTRY ESSENTIALS Continental drift
Page 36 and 37: 3 WAYS WITH... … sweet potato Can
Page 38 and 39: MY FAVOURITE TABLE minutes with Jan
Page 40 and 41: ANATOMY OF A DISH Bibim-bopping Ord
Page 42 and 43: WHAT I KNOW NOW Ben Shewry The head
Page 44 and 45: TASTES THAT BIND PUMPKIN PATCH A li
Page 46 and 47: #TASTESLIKEMORE CALIFORNIA DREAMIN
Page 48 and 49: SCENE STEALER 7 BIG LITTLE REASONS
Page 50 and 51: 2 4. EAT ALL THE CHARCUTERIE (AND S
Page 53 and 54: SO, WHAT WILL YOU BE DRINKING THIS
Page 55 and 56: where his son and daugher-in-law, G
Page 59 and 60: PHOTOGRAPH JAN RAS PRODUCTION FOODL
Page 63 and 64: BROOKLYN MALL OF AFRICA Kream is a
Page 65 and 66: COFFEE CULTURE ESPRESS YOURSELF 63
Page 67 and 68: COFFEE CULTURE CINNAMON DOUGHNUTS W
Page 69 and 70: COFFEE CULTURE GLOBAL COFFEE CULTUR
Page 71 and 72: ARTISANAL SAUSAGES BEEF FILLET WITH
Page 73 and 74: COFFEE CULTURE ROASTERY ROUND-UP Al
Page 75: BUTTERMILK RYE CRÊPES SUZETTE WITH
Page 79 and 80: THE SECRET’S IN THE CITRUS BRINE!
Page 81 and 82: IN SEASON: CITRUS CARAMELISED ORANG
Page 83 and 84: PEOPLE AND FOOD Slap chips at Manny
Page 85 and 86: PEOPLE AND FOOD “ALL THAT REALLY
Page 87 and 88: 85 Clockwise, from top left: Manny,
Page 89 and 90: The Tasting Room at Le Quartier Fra
Page 91 and 92: 3. LA COLOMBE FOR PIONEERING GOURME
Page 93 and 94: RESTAURANTS 7. 8. Above, from left:
Page 95 and 96: RESTAURANTS Emily’s Linger Longer
Page 97 and 98: BIKSEMAD Upgrade it by adding cubes
Page 99 and 100: PAV BHAJI 97
Page 101 and 102: THE GATSBY 99
Page 103 and 104: Great for a winter braai! Start it
Page 105 and 106: FLIGHTS OF FLAVOUR Got a craving fo
Page 107 and 108: TRAVEL WHET YOUR APPETITE A matcha
Page 109 and 110: TRAVEL PHOTOGRAPH ART GRAY in 24 ho
Page 111 and 112: TRAVEL cows eat the grasses that gr
Page 115 and 116: EDITED BY LYNDA INGHAM-BROWN Taste
Page 117 and 118: TASTE KITCHEN THE VINEGAR The vineg
Page 119 and 120: STARTER COOK 117 SPICY FRIED POTATO
Page 121 and 122: STARTER COOK STOCK UP ON THESE WINT
Page 123 and 124: STARTER COOK FRIDAY SUPPER SMOKY BA
Page 125 and 126: WINTER, WHAT WINTER? There’s a ne
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A D V E R T I S I N G P R O M O T I
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One of the greatest challenges for
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Y&R1507992 Financially wholesome Ou
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Woolworths_Taste_July_2017

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