Woolworths_Taste__January_2019

2019 TRENDS

Alwaysaheadofthetrends,thesearetheteningredientsAbigailDonnelly

predictswillbealloverrestaurantmenus,infoodblogsandthemost

inspiring recipes in 2019. May we introduce the “new” chicken mayonnaise

sandwich, nut butter, sesame seeds, marshmallows and more

TASTE JAN/FEB 2019 75

GREEN MANGO WITH

A WARM DRESSING

1 Mochi Atitsmostbasic,thispillowyJapanesedessertismadeusing
sweetglutinousriceflour,waterandbakingpowder,sweetenedwithsugarand
coconutmilk,thenbakedintheoven.It’softencolouredwithmatchaorother
edibledyesandwrappedaroundasweetcentre,suchasredbeanpaste,toform
bite-sized treats much like gourmet marshmallows. Our favourite right now is
rose-water and vanilla mochi (opposite). Cape Town restaurant Tjing Tjing Momiji
isalreadyinonthetrend–trytheirkumquatmochiandbehooked.

2 Green mango Unripe mangoes, firmer and more tart than their

ripecounterparts,arewidelyusedinThaiandIndiancooking(inIndia,driedgreen

mangoisturnedintopowderedamchoor,whichisusedasaseasoning).Servethinly

slicedanddrizzledwithapunchydressingasasidedishwithThaicurries.

Serving suggestion?Tryawarmdressingoflime,turmeric,fishsauce,palmsugar

andanother2019favourite–ghee–aformofclarifiedbutterthathasahighsmoking

point,containsnolactose,doesn’thavetoberefrigeratedandisavailableatWoolies.