Woolworths Taste – August 2019

translucent.Addthegarlic,ginger,carrot

andcurryleaves.Oncefragrant,addthe

currypasteandtomatopaste.Cookfor

2–3minutes. 4 Addtheremaining

ingredientsandsimmerfor 20 minutes,or

untilthelentilsarecooked.Slicethepaneer

andstirthroughthecurry.

CARB-CONSCIOUS

WINE:WoolworthsNeilEllisNoSulphur

AddedSauvignonBlanc 2018

KATHARINEPOPE,

ASSOCIATEEDITOR

“I havebeenknowntoeata single,steamed

gemsquashaftera longdayofsnackingon

leftoverfoodfromTASTEshoots.They’regreat

justwitha tinyknobofbutter,saltandpepper.

Butforsomereason,babymarrowsarewhat

I wantwhenI’veovereaten.Thiseithertakes

theformofsomekindofzoodlepasta,ora

soup.I usuallyaddfrozenpeas,a littlemint

andyoghurt.Andmaybea squeezeoflemon.”

BABYMARROW-AND-

PEASOUP

Serves 4

EASY

GREATVALUE

Preparation: 10 minutes

Cooking: 35 minutes

extravirginoliveoil3 T

onion1,finelychopped

garlic2 cloves,crushed

babymarrows 350 g,chopped

sweetpotato1,peeledandcubed

chickenstock1 cup

frozenpeas 200 g

seasaltandfreshlygroundblack

pepper,totaste

coconutcream,forserving

pumpkinseeds,lightlytoasted,forserving

Swisschard,steamed,forserving

1 Heattheoliveoilina saucepanover

a mediumheat.Frytheonionuntil

TASTE AUGUST 2019 99

translucent. Add the garlic and cook for

2 minutes. Add the baby marrow, sweet

potato and stock. Cover and cook for

20–25 minutes or until the sweet potato

has cooked through. 2 Add the peas and

cook for a further 5 minutes. Blend the

soup using a hand-blender, adding more

stock for a looser consistency. 3 Divide

between bowls and top with a dollop of

coconut cream. Sprinkle over the toasted

pumpkin seeds and add the chard.

Season to taste.

HEALTH-CONSCIOUS, DAIRY-FREE,

WHEAT- AND GLUTEN-FREE

WINE: Black Oystercatcher Sauvignon

Blanc 2018

ABIGAIL DONNELLY,

FOOD DIRECTOR

“I’m eating a lot of barley right now on my

new eating plan. I love its chewy texture

and nutty flavour. It's the new dhal!”

BARLEY RISOTTO

Serves 4

EASY

GREAT VALUE

Preparation: 15 minutes

Cooking: 40 minutes

butter 2 T

extra virgin olive oil 3 T

leeks 200 g, washed and finely chopped

garlic 3 cloves, finely chopped

pearl barley 300 g

good-quality chicken stock 3–4 cups

sea salt and freshly ground black

pepper, to taste

baby spinach 100 g

medium fat semi-soft crottin goat’s

cheese 80 g

1 Heat a cast-iron pan over a medium

heat. Melt the butter and olive oil in the

pan, then add the leeks, garlic and barley.

2 Once the leeks have softened, add half

the stock. Stir to combine, then simmer

for 10 minutes. 3 Once the liquid has been

absorbed, add the remaining stock and

cook until the barley is plump and tender.

Add more stock if necessary and season

to taste. 4 Just before serving, add the

baby spinach and slowly stir through

until wilted. Top with the goat’s cheese

to serve.

WINE: Steenberg Sauvignon Blanc 2018

AMY EBEDES, ONLINE EDITOR

“My husband and I often make this super-
simple paneer curry. We make our own
paneer from scratch (using either regular or
lactose-free milk) while the sauce thickens,
adding it once the sauce is thick and fragrant.
We sometimes add red lentils to stretch it
a bit. Feel free to leave out the coconut milk
if you want a lighter dish. Serve it with wild
brown rice for a healthy spin, otherwise rotis
or poppadoms.”

LACTOSE-FREE
PANEER CURRY

Serves 4
EASY
Preparation: 20 minutes
Cooking: 45 minutes

For the paneer:
Woolworths lactose-free full-cream
Ayrshire milk 2 litres
ground turmeric ¼ t
salt, to taste
lemon 1, juiced

onion 1, chopped
ghee 1 T
garlic 2 cloves, finely chopped
ginger 1 x 2.5 cm piece, peeled and grated
carrot 1, roughly chopped
curry leaves 4
Woolworths butter chicken Indian
curry paste 50 g
tomato paste 1 T
whole unpeeled cherry tomatoes
1 x 400 g can
sugar a pinch
coconut milk 1 x 400 ml can
red lentils 150 g
fresh vegetable stock 1 cup

1 To make the paneer, pour the milk into
a saucepan, add the turmeric and salt and
bring to a gentle boil. Add the lemon juice
and remove from the heat, stirring
continually. Stir until the curds and whey
separate (if they don’t, add more lemon
juice or a splash of vinegar). 2 Allow the
paneer to stand for 10 minutes (or longer
if you have time), stirring occasionally,
allowing more separation of the curds and
whey. Strain through a muslin cloth.
Compress the curds under a heavy pot,
or squeeze tightly into a ball. 3 To make
the curry, fry the onion in the ghee until

“I always crave

something fresh,

colourful and crunchy

when I’ve had too

much rich food”

• Jacqueline Burgess

FEEL-BETTERRECIPES