Woolworths Taste – August 2019

102 TASTE AUGUST 2019

ROASTDUCKLEGS
WITHTURNIPS,THYME
ANDHONEY
“Duckandturnipsis a FrenchclassicbutI like
todoa mixofpalerootvegetables,including
celeriacandparsnips.Alwayschooseyoung
(not baby) veg, avoiding older, woody ones.”

Serves 4
EASY
GREATVALUE
Preparation: 30 minutes
Cooking: 1 hour

ducklegportions4 (about 200 g each)
turnips1.5kg(ora mixofpaleroot
vegetablessuchasparsnips,turnipsand
celeriac),peeledandcutintochunks
seasaltandfreshly ground black
pepper,totaste
freshthyme1 t
chickenstock1 cup
honey2 T
lemonjuice2 T
watercress,to garnish

1 Pricktheduckskinallover,thenpour
boilingwateroverit.Drain,thenplace
skin-sidedownina cold,nonstickpan.
2 Cookovera lowheatuntiltheskinis
crispandgolden.Turnoverandbriefly
browntheotherside.It shouldtakeabout
15 minutes. 3 Meanwhile,spreadthe
vegetablesona bakingtraylinedwith
bakingpaper.Seasonandaddthethyme.
Oncetheduckportionsareready,remove
fromthepanandsetaside.Seasonto
taste.Pourthefatinthepanoverthetray
ofvegetables. 4 Roastthevegetablesat
220°Cfor 30 minutesoruntiljusttender.
Placethereservedduckonthesametray,
skin-sideup,androastfor 15 minutesor
untiljustcookedandstillmoist. 5 Using
thesamepanyouusedtocooktheduck,
mix thestock,honeyandlemonjuice.
Gentlyheattoblend,thenspoonover
theduckandvegetables.Roastfora
further5 minutes.Garnishwithwatercress.
HEALTH-CONSCIOUS,DAIRY-FREE,
WHEAT-ANDGLUTEN-FREE
WINE:GrangehurstCabernet 2014

SLOW-ROASTED
GREEK-STYLELAMB
“Only 20 minutes,thenthelambtakescareof
itself.I likea simpleslawontheside:shredded
babycabbage,lightlydressedwithlemonjuice
and olive oil. But you may prefer a crisp lettuce

EASY

GREATVALUE

Preparation: 15 minutes

Cooking: 15 minutes

porkfillet 500 g

peanutoil,forfrying

babypakchoi 100 g,halvedlengthways

springonions 60 g, thinly sliced, plus

extraforserving

freshginger1 x 2.5 cm piece, peeled

andgrated

garlic2–3cloves,grated

srirachasauce2 T

brownsugar3 T

fishsauce2 T

limejuice1 T

jasmine rice, for serving

1 Cuttheporkintoshortstrips.Heat1 t oil

ina wokorsuitablepan.Addthepakchoi

andfryfor1–2minutesuntiltender-crisp.

Removefromthepanandsetaside. 2 Heat

anotherspoonfulofoilinthesamepan.

Addtheporkstripsandfryovera highheat

fora fewminutesuntilnicelybrowned.

Reducetheheat. 3 Stirintheonions,

gingerandgarlicandcookfor1–2minutes,

addinga littlemoreoilif necessary. 4 Mix

thesrirachasauce,sugarandfishsauce.

Addtothepork,mixingwell.Cook,stirring,

occasionally,fora fewminutesuntiltender,

glazedandsticky.Stirinthelimejuice,

thenaddthepakchoiandheatthrough.

Sprinklewithspringonionandservewith

hotjasminerice.Passaroundmore sriracha

sauceatthetableif youlike.

WHEAT-ANDGLUTEN-FREE

WINE:WoolworthsDiemersfontein

CabernetSauvignon/Shiraz 2018

MEXICANCHICKEN

TORTILLASOUPWITH

LIMEANDAVOCADO

“Usea good-quality,store-boughtchicken

stock.Orif youprefertomakeyourown,first

cutoutthebreast, then use the rest to make

the stock.”

Serves4 to 6

EASY

GREATVALUE

preparation 10 minutes

cooking 10 minutes

chickenstock6 cups

free-rangeskinless chicken breasts

300–400 g

salad with olives, cucumber and tomato.”

Serves6 to 8

EASY

GREATVALUE

Preparation: 20 minutes

Cooking: 3½ hours

free-rangelegoflamb1 x 2.2kg

garlic1 head,halvedhorizontally

driedoregano2 t

seasaltandfreshly ground black

pepper,totaste

oliveoil,formoistening

freshoregano6 sprigs

mediumMediterranean potatoes

1 kg,scrubbed

lamborchickenstock1 cup

lemon1 juiced

feta100 g, crumbled

1 Rubthelamballoverwiththecutsideof

thegarlic.Rubthedriedoreganoallover

thelamb,thenseasonandmoistenwith

oliveoil.Setaside. 2 Linea roastingpan

largeenoughtofitthelambsnuglywith

2 largeoverlappingsheetsofbakingpaper.

Adda fewsprigsfreshoregano.Addthe

potatoes,slicedhorizontally.Seasonlightly.

Placethegarlichalvesontopofthelamb

andmoistenwithlemonjuice.Placethe

lambintheroastingpan,thenpourover

thestockandwrapinthepaper. 3 Roast

at160°Cfor3 hours,oruntilthelamband

potatoesaretender.Unwrapandaddthe

feta,thenroastfora further 20 minutes,

oruntilthelambis meltinglytenderanda

goodcolour. 4 Slicethelambthicklyorpull

apartintochunks.Spoonthepanjuices

overthelambandpotatoes. Serve with

theroastgarlic.

WHEAT-ANDGLUTEN-FREE

WINE:SavageRed 2016

ASIAN-STYLESTICKYPORK

WITHJASMINERICE

“Thisis a trulyaddictive dish to enjoy again

and again.”

Serves 2 to 4

“Simplyputthelamb

intheovenandforget

aboutit forthree

hours”

BEST EVER: GLOBAL RECIPES