2019-09-01 Woolworths Taste

ULTIMATE BRAAIGUIDE

102 TASTE SEPTEMBER 2019

BRAAI BUTTERS

Makes 150 g
Move over, garlic butter, these new braai
butters will transform everything from corn
onthecobtocrispypotatoes.

Maple, turmeric and sesame
butter
Soften 150 g salted butter, add 3 T ground
turmeric, 2 T maple syrup and 50 g toasted
sesame seeds. Dry toast the sesame seeds
to ensure maximum flavour. Combine and
season to taste. Chill until required.
Try it stuffed under the skin of a whole
roast or braaied chicken – baste the bird
frequently for a succulent result. Or roast
the butter with corn wrapped in tinfoil
parcels. Serve the corn with another
lashing of butter for good measure.
WHEAT-ANDGLUTEN-FREE

Harissa-and-paprika butter
Soften 150 g salted butter in a cake mixer
or by hand. Combine with 4 T Woolworths’
harissa paste and 3 T smoked paprika.
Season to taste and chill until required.
Delicious melted in a pan and poured
over resting pork or lamb chops fresh
off the coals. CARB-CONSCIOUS, WHEAT-
ANDGLUTEN-FREE

Caper, herb and olive butter
Soften 150 g salted butter in a cake mixer
or by hand. Finely chop 3 T capers, 3 T black
olives, then combine with the butter, 2 t
chopped thyme leaves, 2 t chopped Italian
parsley and add a squeeze of lemon juice
to taste. Season and chill until required.
Let a generous knob of this butter melt
in the residual heat of a resting steak, slice
the steak and let the butter sink into the
gaps. It’s also delicious stirred through
freshly drained boiled baby potatoes
or caramelised roast sweet potatoes.
CARB-CONSCIOUS, WHEAT- AND
GLUTEN-FREE

YOGHURT-BASED DIPS

A one-litre tub of Woolies’ versatile double-
cream plain yoghurt goes a long way with
thesethreedips.

Best-ever smoky baba ganoush
with mini pitas 
Char 1 medium to large brinjal over
smouldering coals or over the flames
of a gas stove. Don’t be afraid to really let
the skin blister and char, it should become

almostashytogiveyouthatrealsmoky

flavour.Allowthebrinjaltocoolcompletely,

thenpeel.Roughlychopthefleshand

mixwith1⁄3tubyoghurt,thenaddthezest

andjuiceof½lemon,¼t smokedpaprika,

10 g choppedItalianparsley,½t crushed

corianderseedsand½clovegratedgarlic.

Add1 t driedchilliandswirlwith2 t oliveoil,

thenseasontotaste.Servewithchargrilled

minipitas.Serves4 MEAT-FREE

Bakedsweetleek-and-spring

oniondip

Chargrill 100 g babyspringonionsand

200 g babyleeksoversmoulderingcoals

ortheflamesofa gasstoveuntilslightly

blackenedandsoft.Placeona sheetof

tinfoil,drizzlewith1 T oliveoil,season,add

thejuiceandzestof½lemonand2 sliced

garliccloves.Closethetinfoilparceland

bakeoverlowcoalsorroastintheoven

at180°Cuntilsoftandcaramelised,turning

often.Chopandmixinto1⁄3tubyoghurtand

seasontotaste.It’sdeliciousstirredthrough

cookedpotatoesfora new-stylepotato

salad.

Serves4 FAT-CONSCIOUS,MEAT-FREE,

WHEAT-ANDGLUTEN-FREE

Italian-stylecreamcheese-

and-yoghurtdip

Soften1 x 250g tubWoolworthscream

cheese,thenfoldthrough1⁄3tubyoghurt.

Stirin2 T Woolworthsbasilpestoand

seasontotaste.Servetoppedwith

Woolworthsbabysundriedtomatoesand

basilpesto.Serves4 CARB-CONSCIOUS,

WHEAT-ANDGLUTEN-FREE

BLISTEREDVEGETABLES

Yourall-timefavouritesaladsaside,theseare

someofthebestsidestoeatwithbraaiedfood.

Andthere’snoneedtofeeldeprivedif youliveina

flatwithouta balconywhereyoucanlighta fire

• youcanstillgetthatdistinctivecharbyusing
  yourgrill,super-hotpans,orevena blowtorch.

Peppersstuffedwithgoat’s

cheeseandcroutons

Preheat the oven to 200°C. Slice 450 g

Woolworths tricolore baby peppers in half

and arrange on a baking tray. Drizzle with 2

T olive oil, season and place under the grill

to blacken slightly on both sides. Take care

not to burn them. If you’re doing this on the

braai, keep the peppers whole, don't rub

with olive oil and use tongs to turn them

on a braai grid until blackened. Remove

from the heat and place in a bowl, cover

with clingwrap and allow to steam. Peel and

remove the seeds. Stuff with Woolworths

goat’s cheese, crush and sprinkle over

Woolworths black pepper croutons, drizzle

with olive oil and serve with lemon-

dressed rocket leaves or tossed through

pasta. Serves 4 CARB-CONSCIOUS,

HEALTH-CONSCIOUS WINE: Strandveld

SauvignonBlanc 2018

Blisteredtomatoeswithgarlicky

whitebeans

Preheattheovengrilltomaximum.Toss

600 g Woolworthsexotictomatoesin2 T

oliveoil,seasonandplaceunderthegrill

untilblisteredandcaramelised.If you’re

doingthisonthebraai,usea cast-ironskillet

overthecoalsandshakeoccasionallyuntil

blackenedandblisteredallover.Drizzlewith

moreoliveoilandremovefromtheheat.

Tosswith1 x 400g candrainedandrinsed

cannellinibeans,4 choppedanchovyfillets

and1 T redwinevinegar.Seasonandtear

overfreshbasiltoserve.Serves4 CARB-

CONSCIOUS,FAT-CONSCIOUS,HEALTH-

CONSCIOUS,DAIRY-FREE,WHEAT-

ANDGLUTEN-FREEWINE:Waterloof

MourvèdreRosé 2018

Griddled mushrooms with

caramelised onions and Gorgonzola

Heat a griddle pan over a very high heat

until smoking, then rub 400 g brown

mushrooms with olive oil and cook in

batches. Turn once griddle marks appear

on the mushrooms. Arrange stem side up

on a baking tray, add a dash of olive oil,

and top each mushroom with a spoonful of

Woolworths caramelised onion marmalade

and a slice of Gorgonzola. Grill until melted

and bubbling. If you’re doing this on the

braai, grill the mushrooms stem side down

first until griddle marks appear. Turn, stuff

and braai again. Make sure not to tip

them as the filling will spill out. Serves

4 HEALTH-CONSCIOUS, MEAT-FREE,

WHEAT AND GLUTEN-FREE

WINE: The Foundry Grenache Noir 2016

“The only thing that

can rival a classic

braaibroodjie is an

old-school jaffle”