Woolworths Taste – August 2019

PHOTOGRAPH

YUKI SUGUIRA

RECIPE

SUPRA: A FEAST OF GEORGIAN COOKING

BY TIKO TUSKADZE, PUBLISHED BY PAVILION BOOKS

ILLUSTRATIONS

KATHARINE POPE

TABLE TALK

32 TASTE AUGUST 2019

GEORGIAN

PANTRY STAPLES

BLUEFENUGREEK:A milder

version of fenugreek, the seeds,

pods and leaves of this nutty spice

are used to add a sweet bitterness

to meat dishes, and in the spice

blends, svaneti salt and khmeli suneli.

CORIANDER: The native strain

of coriander is more floral than

the Indian version.

MARIGOLD:Thedriedpetalslend

anearthy,spicyflavourandorange

huetodishes.They’reoftenpaired

withwalnutsindishessuchas

walnutsincabbageleavesand

brinjalrollsstuffedwithwalnuts.

WALNUTS:You’llfindthem

pounded into pastes, added to

salads and veggie dishes and used

to add richness to soups and

sauces. They star in gozinaki,

a kind of honey-and-walnut praline.

JELLY DREAMS

TikoTuskadzerunsoneofLondon’s

mostpopularGeorgianrestaurants,

LittleGeorgia,wherefanscanget

theirhandsongoldenkhachapuri,

khinkaliandsokoketze– among

otherdelicacies.Hercookbook

Supra:AFeastofGeorgianCooking

(PavilionBooks),cataloguesthe

mostdeliciousdishesfromthe

country’sfeastingculture.

PELAMUSHI

“Thesegrapejelliesareperhapsthe

mostrecognisableGeorgiandessert

andalwaysgodownwellinthe

restaurant,”saysTiko.They’resetusing

flourratherthangelatineandtake

severalhourstoset.

Makes1 largeor6 smalljellies

Preparation: 10 minutes,plus

atleast3 hours’settingtime

Cooking: 15 minutes

flour6 T

sugar2 T

100%redgrapejuice1 litre

roastedhazelnuts,forserving

1 Sifttheflourintoa smallbowl

andstirin1 T sugar.Adda little

grapejuiceandstirtomakea loose

paste. 2 Placethree-quartersofthe

remaininggrapejuiceina panover

a mediumheat.Pourinthepaste

andcook,stirringcontinually,until

justboiling,thenreducetheheatto

a simmerandcook,stillstirring,until

thickened.Addtheremainingsugar

andgrapejuicetothepanand

cookfora further8 minutes–

if themixtureis toothin,adda little

moreflourtothicken. 3 Tr ans ferth e

mixtureintoindividualmouldsor

servingglassesandchillforatleast

3 hourstoset.Servescatteredwith

roastedhazelnuts.

MARIGOLD The dried pet l