Woolworths TASTE

PIANO, PIANO, PIENE. An Italian expression I was reminded of recently when I stumbled across a box of books I hadn’t opened in years – the pile I’ve always meant to read but haven’t yet got around to, among them this award-winning cookbook by Susan McKenna Grant. Translated as “Slowly, slowly, full”, the title expresses what she learnt after leaving her life as a businesswoman in Canada to become an organic farmer and agriturismo owner in Tuscany: choose your ingredients well (from the market, the garden or the shop), take the time to prepare your meal, eat slowly, and you will feel complete. I’d rediscovered her book at exactly the right time; a time when I am – as many of us are – emerging from isolation, cooking once more for friends,…

AIR-FRYER BUTTERMILK CHICKEN WITH EZME “The succulent chicken is also delicious sliced into a Thai curry sauce.“ Serves 4 EASY GREAT VALUE Preparation: 20 minutes, plus overnight marinating time Cooking: 20 minutes buttermilk 1 cupWoolworths Italian seasoning 1½ T Woolworths chicken seasoning 1½ Tfree-range skinless chicken breasts 4ciabatta 4 slicesolive oil 1 T For the ezme, mix: tomato paste 1 Tsmoked paprika 1 ttomatoes 2, choppedshallot 1, choppedItalian parsley 20 g, choppedred wine vinegar 3 Tlemon 1, juiceddried chilli flakes 1 t 1 Place the buttermilk, seasoning and chicken in a large Ziploc bag and chill for 30 minutes or overnight. 2 Remove the chicken from the bag and shake off any excess marinade. Place the chicken in the air-fryer basket, smooth side down, and cook for 6 minutes at 190°C. Turn and cook for a further 5 minutes.…

IT SAVES TIME Air-fryer is the cool kids’ name for a convection oven. It uses a fan to circulate heat around the food, preheats quickly and cooks most foods faster; great for midweek convenience. IT’S VERSATILE It does everything from heating leftovers like pizza, to roasting veg (the crispiest roast potatoes!) and meatballs. Need we state the obvious? It's portable, too. IT USES LESS OIL Air-frying uses less oil than deep-frying and even conventional roasting. For veggies, simply toss them in olive oil before placing in the air-fryer (or use a spray bottle). IT’S EASY TO CLEAN Most models will have removable baskets and parts for washing in the sink or even your dishwasher. Or simply line the inside with foil to catch any fat and drips. IT EVEN BAKES Keep boxes of Woolies' Easy to Bake choc-chip cookie…

We’re calling it. Leafy salads are the stars of winter. But this isn’t a regular salad, it's a cool salad, with hardy bitter leaves (radicchio, Romaine, rocket), herbs and a punchy dressing, working together to create the magic. Tenderstem broccoli quick-pickled in lemon juice adds brightness, while a generous grating of Parmesan gives enough body to stand up to winter pastas and braises. Pro tip: season leaves before dressing for maximum flavour. PHOTOGRAPH JAN RAS PRODUCTION BIANCA STRYDOM FOOD ASSISTANT ELLAH MAEPA…

SET THE TABLE There’s setting the table and then there’s “tablescaping”. What started as a response to lockdown is now a full-blown decor aesthetic. Defined as somewhere between cottage-core and maximalist, this more-is-more trend celebrates the joy of eating in. Embrace big granny energy by incorporating folksy accents such as gingham, florals and scallops, with full-on colour and texture, and use quirky candles in bright shades to add an edge. Mix and match crockery shapes and use contrasting glassware. Better butter Just when we thought butter couldn't be improved, Instagram reminds us that flavoured butters are one of food’s greatest gifts. We’ve seen all kinds of flavours lately, from a herby butter to roast onion-and-miso and schmaltzy chicken skin butter topped with crispy chicken bits. Use it to baste grilled veggies or meat…

The dish: A testament to how simple is often best, the dish is made up of a handful of ingredients, lovingly prepared. “We originally came up with the concept after wanting to showcase a dish with a light, fresh Mediterranean flavour with brinjal as the star, a vegetable we feel is typical of Italy,” say Ezio and Franco. Sliced butternut, crispy, caramelised onions and grilled calamari top the brinjal before it's all finished off with a splash of balsamic and excellent olive oil. The restaurant: Over the past 30 years, Magica Roma has cemented its status as a neighbourhood gem. Owners and chefs Ezio de Biaggi and Franco Zezia are clearly doing something right, having maintained a hands-on approach from kitchen to dining room. IYKYK (if you know, you know): It's been around for more…