2020-03-01 Woolworths Taste

80 TASTE MARCH 2020

of salt. Poach the eggs to your liking and

serve in bowls with the potatoes, dollops

of crème fraîche, a drizzle of spicy butter,

fresh coriander and the crispy aromatics.

DAIRY-FREE-, WHEAT- AND

GLUTEN-FREE

WINE: Woolworths Vergelegen

Sauvignon Blanc 2018

BAKED YOGHURT BRÛLÉE

WITH STICKY PLUMS

“Abigail Donnelly introduced me to the

wonder of this easy dessert using the last

of the season’s stone fruit. I like to add a

caramel sugar crust, which makes a very

satisfying crack before your spoon is lost

in the oozy pudding.”

Serves 4

EASY

GREAT VALUE

Preparation: 15 minutes

Cooking: 30 minutes

Woolworths full-cream plain yoghurt

1 cup

sour cream 1 cup

condensed milk ¼ cup

honey ¼ cup

vanilla extract 1 t

caster sugar, for sprinkling

For the sticky plums:

plums 5–8, halved

honey 2 T

lemon ½, juiced

butter 40 g

1 Preheattheovento130°C.Whisktogether

alltheingredientsuntillwellcombined.

2 Dividethemixturebetween4 small

ovenproofjars.Placeina deeptraywith

a dishclothatthebottomtokeepthejars

stable,thentopupwithwateruntilabout

halfwayupthesidesofthejars.Bakefor

30 minutes,oruntiljustsetandstillslightly

wobbly. 3 Removefromtheovenandwater

bathandservewarmorcool. 4 A thesame

time,placetheplumsina roastingtrayand

drizzleoverthehoneyandlemonjuice.

Dotwithbutterandroastintheovenuntil

softandsticky,about 30 minutes. 5 Sprinkle

a layerofcastersugaroverthetopofeach

jarofbakedyoghurtandcarameliseusing

a blowtorch.Servewiththeplums.

WHEAT-ANDGLUTEN-FREE

WINE:WoolworthsSpierNatural

SweetRed 2018

DAIRYRECIPES

BAKED YOGHURT

BRÛLÉE WITH

STICKY PLUMS

R28 PER SERVING

“This can easily be eaten for breakfast, lunch
or dinner. It’s especially good over a lazy
weekend when you’ve slept in and need to
bridge the gap between breakfast and lunch.”

Serves 4
EASY
GREAT VALUE
Preparation: 10 minutes
Cooking: 30 minutes

olive oil 3 T
ginger 1 x 5 cm piece, peeled and
sliced julienne
garlic 3 cloves, sliced
chillies 2, sliced
baby potatoes 700 g, boiled
butter 100 g
mustard seeds 1 T
Woolworths chicken masala spice
blend 1–2 T

baby red onions 4, peeled and sliced

limes 2

sea salt and freshly ground black

pepper, to taste

free-range eggs 4–6, poached, for serving

crème fraîche 1 x 250 g tub

coriander, for serving

1 Heat the olive oil in a large wok. Fry the

ginger until crispy, then remove using

a slotted spoon and drain on kitchen

paper. Do the same with the garlic and

chillies and set aside. 2 Add the drained

potatoes to the hot wok and toss to coat

evenly, smashing some with a fork. Fry

until golden and crispy. 3 Meanwhile, melt

the butter in a pan until golden. Add the

mustard seeds and fry for 20 seconds, then

remove from the heat and add the masala

spice. 4 Massage the red onions with the

juice of half a lime and a generous pinch

EXTRA SOURCES

THE GUARDIAN; FOODNETWORK.COM