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: <strong>Woolworths</strong> 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: <strong>Woolworths</strong> 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: <strong>Woolworths</strong> 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: <strong>Woolworths</strong> Danie de Wet Limestone Hill Chardonnay <strong>2017</strong>
THE SECRET’S IN THE CITRUS BRINE! Brining a whole chicken adds flavour and tenderness to the meat. Add orange and lemon skins (see recipe opposite), plus an overnight session in the fridge (patience, people!), and you’ll have the juiciest, tastiest roast chicken you’ve ever eaten. STICKY CLEMENGOLD-GLAZED ROAST CHICKEN WITH PUMPKIN WEDGES R43 PER SERVING 77 “One of the things I love about winter is Woolies’ sun-ripened ClemenGolds. They’re zesty-sweet, virtually seedless and turn everyone’s favourite roast chicken into a next-level supper” – Hannah Lewry
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