2019-09-01 Woolworths Taste

NEW COOKBOOK

94 TASTE SEPTEMBER 2019

chicken stock 1 cup

1 Rinse the maize rice. Place in a saucepan
with 3 cups warm water and bring to the
boil. Reduce the heat and simmer for 30
minutes. 2 Heat the oil in a large, heavy-
based saucepan and add the spring onion,
thyme and garlic. Fry over a gentle heat
for 2–3 minutes, until softened. 3 Add
the mushrooms and fry for a further 2–3
minutes, until browned. Stir in the cooked
maize rice and coat in the oil. 4 Pour in the
wine and simmer, stirring, until the liquid
has been absorbed. Add a ladleful of the
hot stock and simmer, stirring again, until
the liquid has been absorbed. 5 Continue
adding the stock in this way, until all the
liquid has been absorbed and the rice is
plump and tender. Add the butter, salt and
pepper. 6 Garnish with parsley and serve
with Parmesan and the baby chicken.
7 To make the baby chicken, season the
chickens with salt and pepper. Melt half
the butter with a drop of oil in a heavy-
based saucepan over a medium-high heat,
and brown the chickens all over. Remove
and set aside. 8 Add the bacon, brown
and remove. Add the onion and fry until
golden, adding more oil if necessary. Stir
the cornflour into the onion mixture, and
cook for 1 minute. 9 Deglaze the pan with
the wine, stirring up the good bits on the
bottom using a wooden spoon. Return

the bacon and chickens to the pot. Pour in

the stock, put the lid on and simmer until

the chickens are cooked through, about 20

minutes. 10 When the chickens are done,

remove and keep warm while you boil the

cooking juices, uncovered, to reduce to a

thin sauce. Pour over the chickens to serve.

WHEAT- AND GLUTEN-FREE

WINE: Woolworths DMZ Pinot Noir 2018

BOEREWORS SHAKSHUKA

“This is a breakfast-to-lunch-dinner recipe.

And it’s just everything in one pan – so easy.”

Serves 2

EASY

GREAT VALUE

Preparation: 5 minutes

Cooking: 25 minutes

boerewors 500 g

garlic 1 clove

olive oil 3 T

tomato-and-onion relish 1 x 400 g can

black beans 1 x 400 g can, drained and

gently rinsed under cold water

sea salt and freshly ground black

pepper, to taste

large free-range eggs  4

fresh coriander and parsley, to garnish

French loaf, for serving

1 Preheat the oven to 160°C. Remove the

sausage meat from the casing and roll it

into about 14 balls. 2 Turn the garlic clove

into a paste by adding a sprinkle of salt and

grinding it with the back of your knife.

3 Heat the oil in a large pan over a high

heat. Cook the boerewors balls in batches

until browned golden and crispy, about

6 minutes. 4 Reduce the heat to medium

and add the garlic paste. Cook, stirring,

until softened and fragrant, about 30

seconds. 5 Add the tomato relish, stirring

gently to combine for about 1 minute.

Reduce the heat to low and simmer for

10 minutes. Add the beans and season to

taste. 6 Using a large spoon, make a well

near the perimeter of the pan and break

an egg directly into it. 7 Spoon a little

sauce over the edges of the egg white to

submerge it a bit, leaving the yolk exposed.

Repeat with the remaining eggs, working

around the pan. 8 Season the eggs with

a little salt and place the pan in the oven

for 5–8 minutes, depending on how you

prefer your eggs. Sprinkle with coriander

GOAT’S CHEESE AND FIG TART

WITH CARAMELISED ONION

Nti Ramaboa with her mom, Dorah Makhele.

“I’ m i e rice

pre n aymy

who mbles

p y y

short , so

I treat tto

,

”