2019-09-01 Woolworths Taste

free-rangechicken1 x 2.5kg,

spatchcockedorinportions

rocket,forserving

grapefruit,for serving

1 Placethepeppersona bakingtrayunder

thegrillintheovenforabout 20 minutes

untiltheskinsareblackened.Coverwith

foilandcool.Removetheskinsand

choproughly. 2 Ina smalldrypan,toast

thespicesovera lowheatfora couple

ofminutesuntilfragrant.Allowtocool,

thengrindusinga mortarandpestleor

spicegrinder. 3 Frytheredonion,garlic,

freshandgroundchilliesintheoilovera

mediumheatuntiltoasted. 4 Blendallthe

ingredientstomakea smoothpaste.The

harissawillkeepinthefridgeforthreedays.

5 Tomarinatethechicken,mixtheyoghurt

intotheharissapasteandsmearit over

andinsidethechicken.Coverandleave

overnight. 6 Tocookintheoven,preheat

theovento220°Candgrillthechickenfor

a fewminutes.Reducetheheatto180°C

androastfor30–40minutes.Finishoff

underthegrillfora coupleofminutes.

7 Tobraai,coverthechickenwithtinfoil

andprecookintheovenat180°Cfor

1 hour.Braaiovergentlecoals,bastingwith

moreharissauntilcookedthrough. 8 To

serve,placethecarvedchickenona large

platterwiththerocket.Drizzlewitha little

harissaanda grapefruitdressing with extra

pinkgrapefruitsegments.

WHEAT-ANDGLUTEN-FREE

WINE:Kalmoesfontein Family

White 2017

BRAAIBROODJIES

Makes 8

EASY

GREATVALUE

Preparation: 30 minutes

Cooking: 20 minutes

farmbread (white or wholewheat)

16 slices

meltedbutter,forbrushing

12-monthagedGruyèreCheeseor

KleinRiverGruberg 200 g, grated

Cheddar 200 g,grated

mozzarella 200 g,grated

redonions2,thinlyslicedinhalfrounds

cherrytomatoes1 punnetroastedinolive

oiluntilsoft(optional:adda generous

pinchofthyme,pepper,salt and crushed

garlic before roasting)

top. 6 Removefromtheovenandwater

bath,discardthewaterandbrushwiththe

apricotjam.Servecoldwithcreamorice

creamafterchillingovernight or serve hot

afterbrushingonthejam.

WINE:BeaumontPort

HARISSA-MARINATED

CHICKEN ON THE BRAAI

Serves 8

ALITTLEEFFORT

GREATVALUE

Preparation: 45 minutes, plus overnight

marinatingtime

Cooking: 1 hour

Fortheharissa:

redpeppers3,quartered and seeded

corianderseeds1 t

cuminseeds1 t

carawayseeds 1 t

oliveoil4 T

redonions1½,roughlychopped

garlic9 cloves,roughlychopped

mildredchillies6,roughly chopped

groundredchillies½t

tomatopurée1½T

lemonjuice½cup

Maldon salt1½ t

Greek yoghurt½cup

seasaltandfreshly ground black

pepper,totaste

rocket,for serving

1 Brushmeltedbutterononesideofeach

sliceofbread.Thebuttermustbeonthe

outsideofthebroodjie. 2 Layerthecheese

mixontheunbutteredsidesofthebread

withtheredonionandsometomatoes.

Addsaltandpeppertotaste.Topwiththe

remainingbread,makingsureallsidesare

butteredontheoutside. 3 Arrangethe

broodjiesona deepbraaigrid.Braaiover

mediumlowcoalsuntiltoastybrownand

thecheesehasmelted. Serve with rocket.

MEAT-FREE

WINE:AABadenhorst Secateurs

CheninBlanc 2018

VANILLAICECREAMWITH

KUMQUAT PRESERVE

Serves 8

EASY

GREATVALUE

Preparation:1 day

Cooking: 20 minutes

cream1 litre

full-creammilk2 cups

castersugar 400 g

vanillapod1,split

free-rangeeggyolks 12

preserved kumquats1 jar, finely chopped

1 Placehalfthecream,themilk, 200 g sugar

andthevanillapodina saucepan.Bring

toa boilovera lowheat. 2 Meanwhile,

beattheeggyolksandremainingsugar

togetheruntilcreamy. 3 Slowlyaddthehot

milk-and-creammixturetotheeggsand

sugar,beatingcontinually.Straintoremove

thevanillapod.Stirintheremainingcream

andcookovera lowheatuntilthickened.

4 Allowthemixturetocool,thentransfer

toanice-creammachineandchurnfor

30–40minutes,oruntilit startstothicken.

5 Addthekumquatpreserveandchurn

furtheruntilthedesiredconsistencyis

reached.Transfertoa suitablecontainer

andfreezeovernight. 6 Serve with more

kumquatpreserve.

Cook’snote:Thisicecreambasecanbe

usedwitha widerangeofflavourssuchas

granadilla,strawberry,etc. The vanilla pod

canalsobeomitted.

WHEAT-ANDGLUTEN-FREE

WINE: Beaumont Port

24 TASTE SEPTEMBER 2019

SUNDAY BRAAI

BadenhorstcousinsAna(left)
andAmeliadigginginto
braaibroodjies, fresh off the grid.