2019-09-01 Woolworths Taste

EASY

GREATVALUE

Preparation: 15 minutes

Cooking: 15 minutes

Fortheginger-misodressing:

freshginger1 x 10cmpiece,peeled

andgrated

Woolworthsmisopaste2 t

soyasauce1 T

ricevinegar½t

lime½,juiced

greenchilli½,chopped

vegetableoil3 T

Woolworthsrunnerbeans 300 g

Woolworthspeasinthepod(orsugar

snappeas) 400 g

Woolworthsbroadbeans 300 g

1 Tomakethedressing,squeezethejuice

fromthegratedgingerandcombinewith

theremainingingredients.Youcanadd

thereservedgingerpulpif youlikea

strongerflavour. 2 Chargrilltherunner

beans,peasorsugarsnapsandbroad

beansovermediumcoalsuntilslightly

blackenedandthepodsarestartingto

soften. 3 Removethepeasandbroad

beansfromtheirpods,thentosswith

therunnerbeans(stillintheirpods)

inthedressing.

FAT- CONSCIOUS

WINE:MarrasGrenache 2018

CHARGRILLEDCURRY-

BUTTEREDMIELIES

“I don’tthinkyoucouldfindanythingmore

delicioustoserveoncorn.It hitsalltheright

flavournotes.”

Serves 8

EASY

GREATVALUE

Preparation: 10 minutes

Cooking: 20 minutes

sweetcorn8 cobs

72 TASTE SEPTEMBER 2019

CHEESY FILLED BRAAIED
PUMPKIN WITH PAPRIKA
BREADCRUMBS

“This is my new take on gem squash and I
love it! For the pumpkin, keep the seeds intact
for the initial braaiing. This prevents the
pumpkin from burning and caramelises it,
making it sweet and tender.”

Serves 4
EASY
GREAT VALUE
Preparation: 20 minutes
Cooking: 45 minutes

pumpkin 1, halved or quartered
olive oil 2 T
sea salt and freshly ground black
pepper, to taste
butter 2 T
Woolworths panko breadcrumbs 100 g
garlic 4 cloves, chopped
Spanish smoked paprika 2 t
Woolworths fresh cheese sauce
1 x 400 ml sachet
sage 10 g

1 Rub the pumpkin in olive oil and season.
Gently braai over smouldering coals,
turning occasionally, until tender and
lightly charred, about 20–30 minutes.
A knife should pierce it easily, but the
pumpkin should maintain its shape. Allow
to cool slightly before scooping out the
seeds and fibrous strands. 2 Finish off the
seeds in the oven at 200°C or in a sturdy
grill pan. 3 Heat 1 T olive oil and the butter
in a pan over a medium heat. Add the
breadcrumbs and garlic and toast. Shake
in 1–2 t smoked paprika and toss to coat.
4 Half-fill the pumpkin’s cavity with the
cheese sauce, sprinkle over the paprika
breadcrumbs and sage and grill until
lightly golden and bubbling.
FAT-CONSCIOUS, HEALTH-CONSCIOUS,
MEAT-FREE
WINE: Springfield Miss Lucy White
Blend 2018

GREEN BEAN SALAD
“Woolworths now stocks runner and broad
beans in their pods – simply char them
over the coals and serve with a ginger-miso
dressing and spring onions. This is a three-
bean salad like you’ve never had before.”

Serves 4

olive oil 2 T

sea salt and freshly ground black

pepper, to taste

butter 160 g, softened

garlic 2 cloves, chopped

fresh ginger 1 t minced

Woolworths mild curry powder 2 t

Woolworths black Hawaiian salt,

for sprinkling

1 Drizzle each corn cob with a little olive

oil and season lightly, then wrap each one

in tinfoil. Braai for 20 minutes, turning

often. 2 Fry the garlic, ginger and curry

powder in 2 T butter for 2 minutes over

a low heat until fragrant and golden.

Fold into the remaining butter and chill

until ready to serve. 3 Remove the corn

from the foil and briefly char over the

flames. Serve with lashings of the curried

butter and a sprinkle of black salt.

Cook’s note: Serve with lime zest, chilli

and coriander if you like.

CARB-CONSCIOUS, MEAT-FREE,

WHEAT- AND GLUTEN-FREE

WINE: Neethlingshof Shiraz 2018

CHINESE RED CABBAGE

SLAW WITH SPICY

LIME MAYO AND

ROAST PEANUTS

“Rethink your coleslaw with this Asian-

inspired version that features peanuts

and a spicy lime mayo.”

Serves 4

EASY

GREAT VALUE

Preparation: 20 minutes

red onion 1, thinly sliced

lime 1, juiced

Woolworths Chinese red cabbage

1, thinly shredded

carrots 3, sliced julienne or grated

peanuts 30 g, roasted, for serving

For the spicy lime mayo, combine:

limes 2, zested and juiced

good-quality mayonnaise 4 T

green chilli ½, chopped

sea salt, to taste

garlic ½ clove, chopped

1 Marinate the red onion in the lime juice

and a generous pinch of sea salt for 10–15

minutes. 2 Fold the lime mayo through the

“Keep the pumpkin

seeds intact when

braaiing to prevent

it from burning”

ULTIMATE BRAAIGUIDE