Woolworths Taste – August 2019

5 Removethesteakfromthepanand

brushwiththeteriyakisauce,thenallow

torestfor3–4minutes.Slicediagonally.

6 Toserve,dividethenoodlesbetween

twobowls.Heatthestock,stirin2 T chilli-

ramensauce,thenladleoverthenoodles.

Topwiththebeefstrips,springonions,

beansprouts,chilli,redonionanda

squeezeoflime.Garnishwithfresh

corianderandmint.

Cook’snote:Usetheremainingsauce

ina stir-fry.

FAT- CONSCIOUS

WINE:TokaraShiraz 2018

JACQUELINEBURGESS,

FOODSTYLIST

“I alwayscravesomethingfresh,colourful

andcrunchywhenI’veeatentoomuchrich

food.Asian-inspireddishesaremygo-to–

they’resimple,nutritiousanddelicious.”

ASIANSLAW

Serves 4

EASY

GREATVALUE

Preparation: 15 minutes

redonion1,thinlysliced

ricevinegar2 T

limes2,zestedandjuiced

redchilli1,finelychopped

ginger1 x 10cmpiece,peeled

andfinelygrated

sesameoil2 T

soyasauce1 T

treaclesugar1 t

redcabbage1,verythinlysliced

fennel½bulb,verythinlysliced

redapples2,cutintomatchsticks

freshmint 10 g,roughlychopped

freshcoriander 10 g,roughlychopped

cashewnutbrittle 100 g,crushed

Placetheredonionina bowl,thenpour

overthericevinegarandlimejuice.Allow

FEEL-BETTERRECIPES

96 TASTE AUGUST 2019

KELLY CLOETE,
GROUP ACCOUNT DIRECTOR

“I make something broth-based, generally
the chilli beef ramen from The Wagamama
Cookbook, using packaged chicken stock
that you simmer with ginger and carrot,
and then add a seasoning sauce.”

CHILLI BEEF RAMEN

Serves 4
EASY
Preparation: 30 minutes
Cooking: 20 minutes

For the stock:
good-quality chicken stock cubes
2 (or 1 litre liquid stock)
leek 1, finely chopped
carrot 1, roughly chopped
ginger 1 x 2.5 cm piece, peeled and
roughly chopped
water 1 litre

For the chilli-ramen sauce:
sugar 2 t
malt vinegar 2 T
sweet chilli sauce 3 T
fish sauce 5 T

2-minute noodles (ramen noodles)
2 x 75 g packets
sirloin steak 350 g
oil 2 t
teriyaki sauce 1 T
spring onions 4, thinly sliced
mung bean sprouts, for serving
red chilli 1, sliced
red onion ½, thinly sliced
lime 1, quartered
coriander, for serving
mint, for serving

1 To make the stock, place all the
ingredients in a saucepan. Bring to the
boil, then strain. 2 To make the chilli-
ramen sauce, dissolve the sugar in the
vinegar in a small saucepan over a gentle
heat, allow to cool, then combine with
the remaining ingredients. 3 Bring a
small saucepan of water to the boil and
cook the noodles for 2–3 minutes.
Remove and set aside. 4 Heat a griddle
pan over medium to high heat. Once
almost smoking, rub the sirloin with a
little oil and sear for 2 minutes on each
side, or until cooked medium rare.

to stand for 5 minutes. Add the remaining

ingredients, except the brittle, and toss.

Top with the crushed cashew nut brittle.

FAT-CONSCIOUS, HEALTH-CONSCIOUS

WINE: Secateurs Chenin Blanc 2018

HANNAH LEWRY,

CONTRIBUTING FOOD EDITOR

“I am addicted to all things broth at the

moment and I tend to cut out meat for

a day or two when I’ve overindulged, just

to feel lighter. I also love a good, spicy

Moroccan-inspired butternut-and-sweet

potato hotpot with dried apricots, flaked

almonds and wild rice, served with some

yoghurt on the side. Otherwise I grill hake or

kingklip with ghee, garlic and Parmesan and

serve it with sweet potato and crème fraîche

and charred Tenderstem broccoli.”

GRILLED KINGKLIP WITH

ROAST SWEET POTATOES

Serves 2

EASY

Preparation: 10 minutes

Cooking: 55 minutes

sweet potatoes 4

olive oil 2 t

fresh kingklip 500 g

ghee 2 T

garlic 2 cloves, crushed

Parmesan 30 g, finely grated

Tenderstem broccoli 150 g, charred

lemon juice a squeeze

crème fraîche 2 T

sea salt and freshly ground black

pepper, to taste

sesame seeds 2 t, lightly toasted

1 Preheat the oven to 200°C. Place the

sweet potatoes on a baking tray and

drizzle with olive oil. Roast for 45 minutes,

or until soft and cooked through. 2 While

the sweet potatoes are roasting, heat a

nonstick pan over a high heat. Sear the

kingklip skin side down. Pour over the

ghee, garlic and Parmesan, then place

under the grill for 10–15 minutes, or until

cooked to your liking. 3 Serve the kingklip

with the sweet potatoes, crème fraîche

and charred broccoli. Season to taste,

squeeze over some lemon juice and

sprinkle over the sesame seeds.

WINE: Warwick First Lady

Chardonnay 2018

“I tend to cut out

meat for a day

or two when I’ve

overindulged, just

to feel lighter”

• Hannah Lewry