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Woolworths TASTE|November/December 2021
Best way to do Christmas on a budget? Pot luck, you guys! Make some menu “suggestions”, says Khanya Mzongwana, set up a buffet table and ask everyone to bring a shareable dish that costs less than R50 per person. Think of it as food-nerd secret Santa
KATE FERREIRA

CELERY-BRINED CUCUMBER SALAD WITH FRESH GINGER

“The first time I made this recipe was for a wedding, and it embodies the kind of simple creativity that makes my heart smile. The natural salt in celery makes its juice act as a sort of brine, which I turn into a vibrant dressing with lemon juice, oil, fresh ginger and sugar. This salad is delicious on its own but also elevates any grilled meat and is great in a sandwich.”

Serves 6

EASY

GREAT VALUE

Preparation: 10 minutes, plus 1 hour’s chilling time

Cooking: 5 minutes

large cucumbers 2

celery 300 g, cut into chunks

lemon 1, juiced

brown sugar 4 T

salt, to taste

fresh ginger 100 g, finely sliced julienne

water ½ cup

canola oil 4 T

sesame seeds 8 g

1 Thinly slice the cucumbers into rounds. Blend the celery, lemon juice, sugar, salt, half the ginger and the water until smooth.

2 Using a fine mesh strainer, strain the liquid into a container, squeezing out the excess liquid. Submerge the cucumber slices in the celery juice. Add the remaining ginger to the cucumber-celery mixture and chill for 1 hour.

3 Heat a pan and add the oil and sesame seeds. Fry gently over a medium heat until nutty and golden brown. Season with salt. To serve, arrange the cucumber salad on a serving platter and sprinkle with the sesame seeds. Top with charred chillies if you like.

HEALTH-CONSCIOUS, MEAT-FREE

WINE: Woolworths Villiera Chenin Blanc

MARINATED CHICKEN WITH PEACH HOT SAUCE

“I’ve always loved the concept of a fruity hot sauce with something smoky and salty, and this chicken is so easy to prepare using Worcestershire sauce and syrupy canned peaches. Zap them into this quick but fierce sauce and you’ll never want another condiment on your chicken again! Hot tip: this chicken recipe is fabulous on the braai.”

Serves 6

EASY

GREAT VALUE

Preparation: 10 minutes, plus overnight marinating time

Cooking: 40 minutes

Worcestershire sauce 1 cup

salt 2 T

whole free-range chicken 1, spatchcocked

canola oil ¼ cup

rosemary 1 large sprig

For the peach hot sauce:

canola oil ¼ cup

medium onion 1, roughly chopped

garlic 4 cloves, finely chopped fresh ginger 1 t grated

yellow pepper 1, quartered and seeded

Woolworths Rosalini tomatoes 200 g

smoked Spanish paprika 1 T

bird’s-eye chillies 15 g

sea salt and freshly ground black pepper, to taste

peach halves in syrup 1 x 400 g can

1 Combine the Worcestershire sauce and salt and pour into a large Ziploc bag. Place the chicken in the bag and massage the marinade into it well. Marinate in the fridge overnight.

2 Preheat the oven to 200°C. Heat the oil in a large pan. When the oil is hot, place the chicken in the pan, skin-side down. Pan-fry until just golden brown, then place on a baking tray and roast for 40 minutes, or until the chicken’s juices run clear and the skin is golden brown and crisp.

3 To make the peach hot sauce, heat the oil in a pan. Gently fry the onion, garlic and ginger over a medium heat. Add the pepper, tomatoes, paprika and chillies and fry until the pepper softens and the onions begin to caramelise, stirring occasionally. Season well. Add the peaches, reserving the syrup. Stir once more, then pour the contents of the pan into a blender and add ¼ cup of the peach syrup. Blend until smooth and serve with the chicken. The sauce keeps for up to two weeks in the fridge.

DAIRY-FREE

WINE: Woolworths Ken Forrester Viognier

WHOLE ROAST BROCCOLI WITH LEEK, GARLIC AND LEMON OIL

“I love a vegan centrepiece, and vegetables are the future of fuss-free, affordable entertaining. Incorporating vegetables in more prominent ways in your meals places meat on the back seat for a change and makes for a brighter, healthier table.”

Serves 4 to 6

EASY

GREAT VALUE

Preparation: 20 minutes

Cooking: 30 minutes

broccoli 1 large head

“Hot tip: this chicken is fabulous cooked on the braai”

For the leek, garlic and lemon oil:

canola oil 1⁄3 cup

garlic 4 cloves, peeled and thinly sliced

large leeks 200 g, washed and roughly chopped

Italian parsley 15 g, finely chopped lemon 1, zested and juiced

1 Bring a large saucepan of salted water to the boil and add the broccoli. Cook for 8 minutes, or until the stem is tender but firm and the broccoli is vibrant green in colour.

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