Woolworths Taste – August 2019

62 TASTE AUGUST 2019

preheatthegrill.Patthebeansdry.Toss

intheoliveoilandtwo-minutenoodle

seasoningorseven-spicetocoat,arrange

ona bakingtrayinanevenlayerandgrill

untilgoldenandcrisp.Remember to only

eatthebeansoutofthepod.

Cook’snote:Frythereservedchicken

skinuntilcrispyandserve with the

noodlesif youlike.

DAI RY- FR E E

WINE:SpierCreative Block 2 White

Blend 2018

SPINACH-AND-

CAULIFLOWERNOODLES

WITHMACADAMIA

YOGHURT-AND-GREEN

OLIVESAUCEAND

CAPONATA-STYLE

BRINJALS

“Thiscanbea fantasticlightandfreshlunch

aldesko,orevena quickweekendmeal.

TheWooliesspinachandcaulinoodles

make it quite virtuous, IMO.”

Serves 4

EASY

Preparation: 20 minutes

Cooking: 25 minutes

Forthecaponata-stylebrinjals:

oliveormacadamiaoil3 T

Woolworthsbabybrinjals

1 pack,cutintothirds

garlic3 cloves,crushed

redSerenadechilli1,finely chopped

smokedpaprika2 t

seasaltandfreshly ground black

pepper,totaste

green olive brine¼ cup

Forthemacadamiayoghurt-and-green

olivesauce,mix:

plainyoghurt1 cup

macadamiabutter2 T

garlic2 cloves,crushed

parsley 15 g,finelychopped

chives 15 g finelychopped

lemon1,zestedandjuiced

sea salt,to taste

WoolworthsCarbCleverspinach

noodles1 x 250g pack

Woolworthsbaby marrow spaghetti

1 x 350g pack

greenolives,sliced,forserving

peashootsorparsley,forserving

toasted mixed sesame seeds,for serving

ASIAN INSPIRATION

DIYFRAGRANTPORK

BELLYBROTHWITH

RAMEN

“I oftenmakethisathome– it'soneofmy

favouritewaystomakethemostofleftover

porkbelly.It’ssuper-easyandsupercharged

with flavour. Ramen for beginners.”

Serves 4

EASY

Preparation: 20 minutes

Cooking: 1½ hours

Woolworthspickled quail’s eggs

1 x 290g jar

soyasauce3–4T

porkbelly1 kg

oliveoil1 T

seasalta generous pinch

water2 cups

wholestaranise2–3

Szechuanpeppercorns

(orblackpeppercorns)1 T

greenpeppercorns2 T

cinnamon1–2sticks

Woolworthsmisopaste1 T

blackgarlic4–6cloves,chopped

freshginger1 x 5 cm piece, peeled

andchopped

Woolworths organic chicken stock

1 litre

Woolworthsinstantnoodles2 x 75g

packets,cooked(seasoningreserved)

babyspinach,forserving

roasted chilli paste, for serving

1 Decantthequail’seggsintoa bowl.

Add1 T ofthepicklingliquidandenough

soyasaucetocovertheeggs.Setaside.

2 Preheatthegrill.Scorethefatofthe

porkbellyandpatdryusingkitchen

paper.Rubwitholiveoilanda generous

sprinklingofseasalt.Arrangeina deep

bakingtray,thenpourinenoughwater

toreachjustbelowthefatsoit cancrisp

up. 3 Addthestaranise,peppercornsand

cinnamonandplaceunderthegrillfor

20–30minutesuntilthefatstartsto

crackle.Oncethefatis crispyandgolden,

topupthetraywithmorewaterif

necessaryandcoverwithtinfoil. 4 Reduce

theoven’stemperatureto180°Cand

roastfor 45 minutes,oruntiltheporkis

cookedthrough.Removefromtheoven

andallowtorestinthebakingtrayinthe

brothfor 30 minutes. 5 Drainthebroth

intoa saucepanorwokandaddthemiso,

black garlic and ginger and simmer for

10 minutes.Addthestock.Servethebroth

withtheslicedporkbelly,noodles,quail’s

eggsandbabyspinach. Stir the chilli paste

throughthebroth.

DAI RY- FR E E

WINE:RustenbergUnwooded

Chardonnay 2018

UDONNOODLES

WITHSTICKYGLAZED

CHICKENANDCHARRED

EDAMAMEBEANS

“Udonnoodlesarelikea big,fathugina bowl.

Youcannowfindthemreadytoeat at Woolies

• that’s a real game-changer!”

Serves 4

EASY

Preparation: 15 minutes

Cooking: 25 minutes

oliveoil¼cup

redonions2,cutintowedges

free-rangedebonedchickenthighs

8,choppedandskinreserved

Woolworthscrushedgarlic,ginger

andchillicubes½ofeachcube

Woolworthssweet Indonesian soya

sauce¼cup

soyasauce1⁄3cup

sesameoil1 T

WoolworthsReady to Eat udon noodles

2 x 300 g packs

Fortheedamamebeans:

edamamebeans2 cups, blanched

oliveoil2 T

two-minutenoodleseasoningsachet 1

(or 1 T Woolworths Thai seven-spice blend)

1 Ina hotpanorwok,frytheredonionin

2 T oliveoiluntilslightlycharredonthe

edgesandstillslightlycrunchy.Remove

fromthepanandsetaside. 2 Frythe

chickenin2 T oliveoiluntilgoldenand

cookedthrough.Addthegarlic,ginger

andchilliandfryfor1 minute.Stirin

thesoyasaucesandsesameoiland

carameliseuntilsticky.Tosswiththeudon

noodles,redonionandgrillededamame

beans. 3 To make the edamame beans,

“Udonnoodles

arelikea big,fat

hug in a bowl”