Woolworths_Taste_July_2017

IN SEASON: CITRUS
76
1 Preheat the oven to 160°C. Brown the
shortrib in the olive oil in a cast-iron pan.
Add the cumin seeds and chillies and toast
until fragrant, then add the tomatoes, red
wine vinegar, orange juice and zest, garlic,
thyme and water. Season, cover and braise
in the oven for 3 hours, or until tender,
uncovering for the last 30 minutes.
2 Serve drizzled with the salsa.
CARB-CONSCIOUS, HEALTH-CONSCIOUS,
DAIRY-FREE, WHEAT- AND GLUTEN-FREE
WINE: Woolworths Neil Ellis Shiraz 2014
LEMON-CURD
LAVA PUDDINGS
“Lemon curd is so easy to make yourself and
I love using it in this citrusy take on a chocolate
fondant. Simply double the quantity of batter
if you have more guests.
Serves 6
EASY
Preparation: 45 mintues
Cooking: 35 minutes
For the lemon curd:
large free-range eggs 4
large free-range egg yolk 1
caster sugar 350 g
butter 225 g
large lemons 4, juiced and zested
good-quality cocoa 1 T, plus extra
for dusting
dark chocolate 200 g, chopped
butter 200 g, chopped
free-range eggs 4
free-range egg yolks 4
vanilla extract 1 T
caster sugar 100 g
flour 50 g
1 To make the lemon curd, place a
saucepan over a medium to low heat. Whisk
together the eggs and egg yolk and place in
the saucepan. Add the sugar, butter, lemon
juice and zest. Whisk continually for 10–15
minutes, or until smooth and thick. Remove
from the heat. Allow to cool and thicken
further. Spoon 1 T lemon curd into 6 cavities
of an ice tray and freeze. 2 Preheat the oven
to 200°C. Grease 6 metal dariole moulds
or tea cups and dust with cocoa powder.
Melt the chocolate and butter in a glass
bowl over a pan of simmering water. Cool
for 10 minutes. 3 Whisk the eggs and sugar
until creamy. Stir in the vanilla extract and
the chocolate mixture. Sift in the flour and
cocoa and fold in. 4 Half-fill the moulds with
batter, then add a cube of frozen lemon
curd to each mould and add more batter
until they are two-thirds full. Bake for 15–20
minutes, or until the tops spring back when
gently touched. Run a knife around the
edges of the cakes and turn out onto plates.
WINE: Woolworths Spier Natural
Sweet White 2016
STICKY CLEMENGOLD-
GLAZED ROAST CHICKEN
WITH PUMPKIN WEDGES
Serves 4
EASY
GREAT VALUE
Preparation: 30 minutes, plus
10 minutes’ brining time
Cooking: 1½ hours, plus overnight
brining
fine salt 160 g
brown sugar 55 g
red wine vinegar 2 T
water 1 litre
oranges 3, juiced (keep the skins)
lemon 1, juiced (keep the skin)
whole free-range chicken 1
ClemenGolds 6
garlic 1 head, halved
pumpkin ½, cut into large wedges
fresh sage 2 t
olive oil 4 T
butter 100 g
sea salt and freshly ground black pepper,
to taste
mixed seeds 50 g, roasted
1 To make the brine, mix the salt, sugar,
vinegar and water and bring to a simmer.
Add the orange and lemon juice and skins
and cook until the salt and sugar have
dissolved. 2 Place the chicken in a large
container and pour over 2½ litres water
and the brine. Cover and chill overnight.
3 Preheat the oven to 220°C. Rinse the
chicken under cold water and pat dry
using kitchen paper. Stuff with 1 halved
ClemenGold and the garlic. Tie the legs
together with string. 4 Arrange on a large
baking tray with 3 sliced ClemenGolds, the
pumpkin and sage. Drizzle over the juice of
2 ClemenGolds and the olive oil, dot with
butter, season and roast for 1–1½ hours,
basting regularly with juices until the
chicken is cooked through. Serve warm
with the roasted seeds.
HEALTH-CONSCIOUS, WHEAT- AND
GLUTEN-FREE
WINE: Woolworths Hartenberg
Chardonnay 2016
FISH TACOS WITH
ONE-MINUTE LIME
MAYONNAISE AND
PINK GRAPEFRUIT
“After making this one-minute (no fake
promises here!) mayo, you will never look back.”
Serves 6
EASY
GREAT VALUE
Preparation: 30 minutes
Cooking: 10 minutes
For the one-minute lime mayonnaise:
sea salt a pinch
lemon ½, juiced
garlic 8 cloves, roasted
large free-range egg 1
canola oil 1 cup, plus 3 T
limes 1–2, zested and juiced
canola oil 1 cup
wraps 6
hake 2 x 450 g fillets, cut into small squares
olive oil 2 T
butter 1 T
sea salt and freshly ground black pepper,
to taste
fresh coriander 2 t
small cucumbers 6, sliced
grapefruit 2, segmented
fresh green chillies 4, sliced
spring onions 2, sliced
black salt, to taste
1 To make the mayonnaise, place the salt,
lemon juice, garlic, egg (take care not to
break the yolk) and canola oil into the jug
of a stick blender. Lower the stick blender
into the jug, making sure the basket of the
blender is directly over the yolk and start
blending. Once ribbons start to appear, pull
the blender up to emuslify the remaining
mayonnaise. Fold in the lime zest and
juice to taste. Set aside. 2 To make the fish
tacos, heat the canola oil in a saucepan.
Cut 2 circles out of each wrap, then fry on
both sides until golden and crisp. Drain
on kitchen paper. 3 Heat the olive oil and
butter in a nonstick pan and gently fry the
fish for 1–2 minutes on each side, or until
tender but cooked through. Season to taste.
4 To assemble the tacos, spoon 1 t lime
mayo onto each taco, top with coriander,
cucumber, fish, a segment or two of
grapefruit, green chilli, spring onion
and black salt.
WINE: Woolworths Danie de Wet
Limestone Hill Chardonnay 2017