2019-09-01 Woolworths Taste

92 TASTE SEPTEMBER 2019

PAP-AND-PILCHARDTART
“I madethisrecipeforepisode5 ofThePerfect
Ace. Onthisshow,I wouldgotopeople’shomes
andshowthemhowtomakespecialmeals
usingeverydayingredients.Whenwepresented
this meal, the family was almost in tears.”

Serves6 to 8
EASY
GREATVALUE
Preparation: 10 minutes
Cooking: 1 hour 5 minutes

Forthepiecrust:
water3 cups
salt1 t
maizemeal120 g
butter2 T
parsley1 T chopped
Cheddarcheese¼cupgrated
free-range egg yolks 2

Forthefilling:

onions2,chopped

pilchardsintomatosauce1 x 425 g can,

drainedandflaked

driedmixedherbs1 t

seasaltandfreshly ground black

pepper,totaste

tomatoes4,thinlysliced

Cheddarcheese¼cup grated

free-rangeeggs 3

milk1 cup

1 Preheattheovento200°C.Greasea

22 cmpiedish. 2 Tomakethecrust,bring

thewatertoa boil,addthesalt,stirinthe

maizemealandcookoverlowheat,stirring

continuallyforabout5 minutes,oruntilit

thickens.Removefromtheheatandmixin

thebutter,parsley,cheeseandeggyolks.

3 Pressintothepiedish,liningthebase

and sides neatly. Bake uncoveredfor

30 minutes,oruntilcrispandgolden.

4 Tomakethefilling,mixtheonions,

pilchards,herbs,saltandpepper. 5 Spread

themixtureontothewarmbase,topwith

thetomatoesandsprinklewiththecheese.

6 Mixtheeggsandmilkandpouroverthe

tomatoes.Reducetheoven'stemperature

to180°C,thenbakethetart for 25–30

minutes,oruntilset.

FAT-CONSCIOUS,WHEAT- AND

GLUTEN-FREE

WINE:WoolworthsSimonsig Chenin

BlancPinotage 2018

SHIMEJIMAIZERICE

RISOTTOWITHBABY

CHICKEN

“I startedworkingwithAcemaizemealduring

myfirstcookingshowonTV,andI wenton

todomanyexcitingcampaignswiththe

brand.I enjoychallengingmyselfbecause

foodis culturalanda celebrationofheritage.

I’vealwaysbeenaboutfusion.Forinstance,

I’vehadmaizericepreparedonewaymy

wholelife.ThenI realisedthegrainresembles

shortgrainrice,so I treat it like risotto, which is

a dish I love.”

Serves 2

EASY

GREATVALUE

Preparation: 10 minutes

Cooking: 1 hour 20 minutes

maizerice 130 g

oliveoil2 T

springonion¼cupfinelychopped

thyme1 T finelychopped

garlic2 cloves,finelychopped

shimeijimushrooms150 g

drywhitewine¼cup

hotvegetable or chicken stock1 cup

butter2 T

seasaltandfreshly ground black

pepper,totaste

parsley2 T chopped

Parmesan,grated,for serving

Forthebabychicken:

babychickens2,cleanedandtrussed

seasaltandfreshly ground black

pepper,totaste

butter2 T

oil,forfrying

bacon 220 g (optional)

onion1,chopped

cornflour1 T

white wine 1 cup

NEW COOKBOOK

SHIMEJIMAIZERICERISOTTO

WITH BABY CHICKEN