Woolworths_Taste_July_2017

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78 FISH TACOS WITH ONE-MINUTE LIME MAYONNAISE AND PINK GRAPEFRUIT R35 PER SERVING COOK’S TIP Lime intensifies the flavour of the delicious garlicky mayo and the grapefruit segments add vibrant colour to the finished tacos.
IN SEASON: CITRUS CARAMELISED ORANGE- AND-FENNEL MUSSELS “We all love mussels in a good cream sauce but this one will blow you away – it might take a little time but it’s worth the wait.” Serves 4 EASY GREAT VALUE Preparation: 20 minutes Cooking: 1 hour fennel 3 large bulbs or 6 small, sliced oranges 4 garlic 4 cloves olive oil 2 T butter 1 T chicken stock 3 cups mussels 1 kg, cleaned cream 1 cup sea salt and freshly ground black pepper, to taste 1 Preheat the oven to 180°C. Arrange the fennel, the rind of 1 orange, 2 oranges, halved, and the garlic on a baking tray. Drizzle with olive oil, dot with butter and roast for 30 minutes, or until caramelised. 2 Transfer the fennel and garlic to a large saucepan, add the stock and squeeze in the juice of the oranges. Bring to a simmer, uncovered, until the fennel is very tender, about 20 minutes. 3 Add the mussels and simmer until opened. Remove the mussels and set aside. Blend the sauce until smoth, return to a low heat, add the cream and the mussels and simmer until warmed through. Season to taste and serve warm with fennel fronds, diced orange segments and lots of black pepper. CARB-CONSCIOUS, HEALTH-CONSCIOUS, WHEAT- AND GLUTEN-FREE CARAMELISED ORANGE-AND- FENNEL MUSSELS R37 PER SERVING FLAVOUR NOTE Fresh orange juice, fennel and garlic – the secret to a truly knockout (easy!) cream sauce.
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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
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INGREDIENT: TURMERIC florets until
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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 and 76: BUTTERMILK RYE CRÊPES SUZETTE WITH
Page 77 and 78: LEMON CURD LAVA PUDDINGS 75 EASY PE
Page 79: THE SECRET’S IN THE CITRUS BRINE!
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
Page 129 and 130: One of the greatest challenges for
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Y&R1507992 Financially wholesome Ou
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