Woolworths Taste – August 2019

90 TASTE AUGUST 2019

for dinner that evening.
Because that’s just how you roll
when you’re no average Joe. W
heyjoebrewery.com

LINEFISH WITH
DEEP-FRIED PARSLEY

Serves 3
EASY
GREAT VALUE
Preparation: 20 minutes
Cooking: 20 minutes

sea salt and freshly ground black
pepper, to taste
flour 50 g
Woolworths seafood rub 2 t
tartare sauce 50 g
silverfish or hake fillets (skin on) 600 g
sunflower oil, for frying
Italian parsley 20 g, plus extra to garnish
small caperberries 30 g
butter 50 g, melted
lemon wedges, for serving

1 Mix the seasoning, flour and fish spice.
Coat the fish fillets in the flour. 2 Heat the
oil in a pan over a medium heat and fry
the fish, skin-side down, until crispy. Turn
the fish over, taking care not to break the
skin. 3 Deep-fry the parsley in the oil until
crispy, but do not allow to brown. Drain
on kitchen paper. Divide the tartare sauce
between serving plates, then stack the fish
fillets on top of the sauce. Sprinkle over the
caperberries, pour over the melted butter
and top with the deep-fried parsley. Serve
with lemon wedges and garnish with
extra fresh parsley.
CARB-CONSCIOUS
WINE: Delaire with Banghoek Reserve
Chardonnay 2018

CHARRED BROCCOLI

Serves 3
EASY
GREAT VALUE
Preparation: 10 minutes
Cooking: 15 minutes

Tenderstem broccoli 500 g
fresh baby peas 200 g
olive oil, for drizzling
fresh garlic 2 cloves, crushed
black Himalayan salt, to taste

freshly ground black pepper, to taste

Italian parsley 20 g chopped

1 Blanch the broccoli and peas in boiling

water for 2 minutes. Refresh in iced water.

Drain and pat dry. 2 Heat a pan over a high

heat, then char the broccoli in the pan until

blackened in places. Drizzle over the olive

oil, toss in the peas and garlic. 3 Season

with black Himalayan salt, crushed black

pepper and parsley.

Cook’s note: I occasionally serve this dish

with lemon zest and Parmesan shavings.

CARB-CONSCIOUS, WHEAT- AND

GLUTEN-FREE

WINE: Neil Ellis Sauvignon Blanc 2018

ROAST PUMPKIN WITH

PONZU DRESSING

Serves 6

EASY

GREAT VALUE

Preparation: 15 minutes

Cooking: 20 minutes

pumpkin ½

olive oil, for drizzling

sea salt and freshly ground black

pepper, to taste

coriander, to garnish

For the ponzu dressing, mix:

ponzu sauce ½ cup

small red onion 1, finely chopped

fresh coriander 40 g roughly chopped

honey 1 T

orange 1, zested and ½ juiced

olive oil ¼ cup

1 Preheat the oven to 200°C. Cut the

pumpkin into 300 g wedges, scraping out

the seeds. Drizzle the pumpkin wedges

with olive oil and season. Roast for 20

minutes, or until charred on the edges.

Toast the seeds in a hot, dry pan and set

aside. 3 Remove the pumpkin from the

oven when blackened in places. To serve,

spoon over the dressing and sprinkle over

the toasted pumpkin seeds. Garnish with

coriander.

DAIRY-FREE, MEAT-FREE

WINE: Simonsig Chardonnay 2018

BEER-POACHED MUSSELS

Serves 3

EASY

Preparation: 20 minutes

Cooking: 20 minutes

mussels 1 kg, cleaned

streaky bacon 200 g

olive oil 2 T

garlic 2 cloves

celery 2 sticks, chopped

onion 1, roughly chopped

fresh thyme 20 g

sea salt and white pepper, to taste

Hey Joe Wit Bier (or any light, easy-

drinking beer) 2 x 330 ml bottles

crème fraîche 50 g

fresh chives 20 g

1 Discard any open mussels. Place the

mussels in an ice bath while you prepare

the dish. 2 Preheat the oven to 180°C. Bake

the bacon until crisp. 3 Sauté the garlic,

celery, onion and thyme in the olive oil and

season with salt and white pepper. 4 Add

the mussels and beer, cover the pan and

shake. Steam for 6 minutes, making sure

all the mussels have opened. Discard any

that do not open. 5 Serve with a dollop

of crème fraîche, bacon and chives.

CARB-CONSCIOUS

WINE: Springfield Wild Yeast

Chardonnay 2018

NEW RESTAURANT

“I love taking the

hops, water, malt,

yeast and mixing

them to get this

amazing synergy”

• Anja van Zyl

The five beers brewed

by Anja van Zyl at Hey

Joe! brewery.