2020-03-01 Woolworths Taste

78 TASTE MARCH 2020

ULTIMATE BUTTERMILK
KFC CHICKEN WITH AMASI
SLAW WAFFLES
“The great thing about this recipe is that
a lot of it can be made ahead, or at least with
the help of your children or friends who have
come over for dinner. My greatest secret to
cooking for friends is to cook with them!”

Serves 4
EASY
GREAT VALUE
Preparation: 40 minutes
Cooking: 20 minutes

For the chicken:
free-range chicken breasts 4
buttermilk 1 cup
paprika 3 T
cayenne pepper 1 T
ground cumin 1 T
salt 1–2 T
flour 200 g
oil, for frying

For the waffles:
butter 80 g
Woolworths maas milk 1 cup
free-range eggs 3, separated
self-raising flour 250 g
bicarbonate of soda 1 t
salt 1 t
chives 2 t finely chopped

For the amasi slaw, mix:
Woolworths tangy salad cream 1 T
Woolworths maas milk ½ cup
lemon 1, zested
lemon juice a squeeze
garlic ½ clove, crushed
chives 2 t chopped
sea salt and freshly ground black
pepper, to taste
baby green cabbage ½, finely shredded

Woolworths crimson microherbs,
to garnish

1 Slice the chicken into small strips or bite-
sized chunks, then place in a bowl. Pour
over the buttermilk and marinate for 30
minutes to 1 hour. 2 To make the waffle
batter, heat the butter and maas in a small
pan until melted. Remove from the heat
and whisk in the egg yolks, then mix with
the dry ingredients. Beat the egg whites
until stiff peaks form, then fold into the

batter with the chives. Set aside until ready

to cook. 3 Drain any excess buttermilk from

the chicken. Place the chicken and spices in

a large Ziploc bag and mix to coat evenly.

Remove from the bag and toss in the

flour to coat. Leave in the flour while you

combine the ingredients for the slaw – this

ensures that the batter will not fall off while

frying. 4 After about 10 minutes, fry the

chicken in the hot oil in batches until lightly

golden and crispy, about 1–2 minutes, or

until cooked through. 5 Meanwhile, spoon

the waffle batter into a hot waffle iron and

cook. Serve hot with the chicken and slaw,

garnished with microherbs.

WINE: Woolworths Spier Chardonnay

Pinot Noir 2018

AMASI BUNDT CAKE WITH

CRÈME FRAÎCHE FROSTING

“This fluffy, moist sponge is the perfect

balance between sweet and tangy. You’ll

definitely be making this one on repeat.”

Serves 8

EASY

GREAT VALUE

Preparation: 25 minutes

Cooking: 45 minutes

butter 110 g, softened

sugar 250 g

large free-range eggs 2

vanilla extract 1 t

Woolworths maas milk ½ cup

self-raising flour 180 g

bicarbonate of soda ¼ t

thyme, to decorate

almonds, to decorate

icing sugar, for dusting

For the crème fraîche frosting:

crème fraîche 250 g

icing sugar 200 g

lemon ½, juiced

1 Preheat the oven to 160°C. Cream the

butter and sugar until pale and fluffy.

Beat in the eggs one by one until well

combined, then add the vanilla and

buttermilk. 2 Combine the dry ingredients

in a separate bowl. Add the dry ingredients

to the wet ingredients and mix well. 3 Pour

into a 16 cm greased bundt tin and bake

for 35–45 minutes, or until a skewer comes

out clean. Cool in the tin completely before

removing. 4 To make the frosting, whisk

all the ingredients together until smooth,

then spoon over the cooled cake just

before serving. Decorate with the thyme

and almonds and dust with icing sugar.

WINE: Villiera Jasmine White 2018

LAST OF THE SUMMER

TOMATOES PASTA SALAD

“Be warned: you will become obsessed with

this pasta salad. The contrast of the warm

tomatoes and cooling yoghurt with the

punchy harissa dressing is unbeatable.

It’s just as delicious the next day for lunch

at the office.”

Serves 4

EASY

GREAT VALUE

Preparation: 10 minutes

Cooking: 20 minutes

heirloom or ripe tomatoes 800 g

olive oil 5 T

garlic 6 cloves

sea salt and freshly ground black

pepper, to taste

caster sugar 1 T

orzo 190 g

sundried tomatoes 4–6, chopped

Woolworths harissa paste 1 T

Woolworths Ayrshire double-cream

plain yoghurt 1 cup

micro basil, for serving

1 Preheat the oven to 180°C. Cut up the

tomatoes and arrange on a baking tray.

Drizzle with 2 T olive oil, add 4 cloves garlic,

season and sprinkle a pinch of caster sugar

over the surface of each tomato. Roast for

20 minutes. 2 Cook the orzo according to

package instructions, drain and set aside.

3 Slice the remaining garlic and gently

fry until golden brown in the remaining

olive oil. Add the sundried tomatoes and

harissa paste and fry for 1–2 minutes.

4 Remove from the heat, fold through the

orzo, reserving some for serving. 5 Arrange

the tomatoes and orzo on a large plate, dot

with dollops of yoghurt and finish with the

reserved dressing. Garnish with micro basil.

HEALTH-CONSCIOUS, MEAT-FREE

WINE: Woolworths Domaine Grier

French Rosé 2018

CRISPY POTATOES

WITH MASALA BUTTER

CRÈME FRAÎCHE

DAIRYRECIPES