Woolworths Taste – August 2019

18 TASTE AUGUST 2019

JAPAN

GRILLEDBRINJAL
ANDBONITO

Serves 4
EASY
GREATVALUE
Preparation:5 minutes
Cooking: 20 minutes

mediumbrinjals 4
teriyakisauce4 T
freshlysqueezed lime juice4 T
sesameoil1 T
bonito flakes1 T

1 Preheattheovento180°C.Placethe
brinjalsdirectlyontheovenracks.Bake
for 45 minutesoruntilsoftandwilted.
2 Cutthebrinjalsinhalfanddrizzlewith
theteriyakisauce,limejuiceandsesame
oil.Sprinkleoverthebonitoflakes.
Cook’snote:Cookthebrinjalsinmedium
coalsorovera gasflame,turning them
untilblackenedandsoft.
CARB-CONCIOUS,FAT-CONSCIOUS,
HEALTH-CONSCIOUS,DAIRY-FREE

BBQCHICKEN BALLS

Serves 4
EASY
GREATVALUE
Preparation: 15 minutes
Cooking: 10 minutes, plus 30 minutes’
standing time

chickenmince 300 g
groundSzechuanpepper1 t
groundfive-spiceblend½ t
oyster sauce1 cup

Mixtheminceandgroundspices.Shape
intoovalsorrounds.Tossintheoyster
sauceandfryorplaceonhotcoals,turning
untilcookedthrough.Brushwith more
oystersauceasyoucook.
CARB-CONSCIOUS,FAT-CONSCIOUS,
DAIRY-FREE,WHEAT-AND GLUTEN-FREE

SOYA-PICKLED
CUCUMBER

Serves 4
EASY
GREATVALUE
Preparation: 5 minutes

cucumber1,finelysliced into small batons

ricewinevinegar4 T

soyasauce2 T

ginger1 x 10 cm piece, peeled and grated

Mixalltheingredients and allow to stand

for 30 minutes.

CARB-CONSCIOUS, DAIRY-FREE,

MEAT-FREE

LETTUCE-AND-SESAME

CHOPPED SALAD

Serves 4

EASY

GREATVALUE

Preparation: 10 minutes

WoolworthsCrunchita lettuce

1,roughlychopped

sesame seeds2 T, toasted

Forthedressing,mix:

good-qualitymayonnaise4 T

ricewinevinegar3 T

tahini2 T

Drizzlethedressingoverthelettuce,

thentopwiththetoastedsesameseeds.

CARB-CONSCIOUS,DAIRY-FREE,MEAT-

FREE,WHEAT-ANDGLUTEN-FREE

WINE:WoolworthsWhiteRock

Sauvignon Blanc 2018

INDIA

DHALBOWL

Ser ves 10

EASY

GREATVALUE

Preparation: 15 minutes

Cooking: 40 minutes

ghee1 T

curryleaves 10

garlic2 t grated

ginger2 t grated

freshturmeric1 t grated

currypaste3 T

redchilli1,finelychopped

splitredlentils 250 g

Woolworthsfresh free-range chicken

stock4 cups

salt,totaste

freshcoconut 100 g,grated

coriander2 T, chopped

coconutcream1 cup, for serving

rotis,for serving

1 Heatthegheeina saucepan.Stirinthe

curryleaves,garlic,ginger,turmeric,curry

pasteandchilli.Cookfor1 minute,thenstir

throughthelentils. 2 Addthestockand

cookfor20–30minutes.Seasontotaste.

3 Blendthefreshcoconutandcoriander.

Toserve,spoonthedhalintobowls,then

pouroverthecoconutcream.Adda dollop

ofcoriander-and-coconut mixture.

DAI RY- FR E E

RAINBOW YOGHURT

Serves 4

EASY

GREATVALUE

Preparation: 5 minutes

full-creamplain yoghurt1 cup

salt,totaste

Woolworthsjalapeñoatchar4 T

curryleaves3 sprigs,fried

beetroot 1, grated

Seasontheyoghurt.Spreadontoa plate,

spoonovertheatchar,swirlinthebeetroot

andtopwiththecrispycurryleaves.

CARB-CONSCIOUS,MEAT-FREE, WHEAT-

ANDGLUTEN-FREE

CAULIFLOWER KORMA

Serves 4

EASY

GREATVALUE

Preparation: 10 minutes

Cooking: 25 minutes

ghee3 T

yellowcurry paste 2 T

salt2 t

wholecauliflower1,quartered

coconut cream ½ cup

1 Preheattheovento160°C. 2 Heatthe

gheeina heavy-basedsaucepan,add

thecurrypasteandsaltandcookfor2–3

minutes.Addthecauliflowerandbrown

onbothsides. 3 Placethecaulifloweron

a bakingtrayandbakeuntiltender,about

10 minutes. 4 Whilethecaulifloweris

baking,deglazethesaucepanwiththe

coconutcreamandsimmerfor5–10

minutes. 5 Servethecauliflower with

the curry coconut cream.

GLOBAL FLAVOUR