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Woolworths TASTEWoolworths TASTE

Woolworths TASTE August 2018

Woolworths TASTE is a multi-award-winning magazine, with an annual frequency of 11 issues, which is produced by New Media Publishing as a flagship brand for South African retailer, Woolworths. Innovative in design and content, it presents more than 50 delicious recipes in each issue in an exquisitely photographed yet accessible way, showcasing the variety of top-quality food products offered by Woolworths alongside the abundant creativity within the South African food industry. Woolworths TASTE consistently offers credible, easy-to-use dining-in solutions and creative entertaining ideas, and also shares new developments in the culinary world, keeping readers informed about food trends and personalities. For more visit taste.co.za

Country:
South Africa
Language:
English
Publisher:
New Media Publishing
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11 Issues

IN THIS ISSUE

access_time1 min.
cracking pork

(PHOTOGRAPH JAN RAS) Wondering how to get perfectly crisp pork crackling every time? It’s not as difficult as you may think. 1. Bring the pork to room temperature before cooking so that it cooks evenly. 2. Score the fat and rub in lots of coarse salt – be really generous. This removes excess moisture and ensures maximum crispiness. There’s no need for oil. 3. Roast at a high temperature for 30–40 minutes, keeping an eye on it to make sure it’s getting good and crispy. 4. Cover with foil, reduce the heat and cook for around 4 hours. 5. Remove the foil and cook for a further hour or so, or until tender and falling apart. sappo.co.za Serving suggestion Cook a pork shoulder as described…

access_time3 min.
the family that eats together

(PORTRAIT JAN RAS) A friend I met up with recently who I haven’t seen in years said to me, “I love that you have a family now. You’ve always been good at family.” That meant a lot to me, especially as my family, the one I chose, not the one I was born into, arrived quite suddenly and I wasn’t entirely prepared.The Salad Dodger has two sons from his first marriage. When we first met they were 13 and 17 and lived in Durban. So I was almost 20 years into my career and starting to wonder if there was a family in my future, when I found myself on a group holiday in Hermanus with the SD and two very hungry teenage boys. I remember my mother and I…

access_time1 min.
taste.co.za

BECOME A TOAST MASTER Sure, it’s an end-of-the-month default meal, but it doesn’t have to be uninspired. Visit taste.co.za/recipe-guide/toast / for all our recipes that will make the most of your toast. HAVE YOUR SAY! WE SAID: RAISINS ARE AN ACCEPTABLE INGREDIENT IN BAKED GOODS. DISCUSS. YOU SAID: “Soggy Christmas beetles of doom!” – @linkyblossom “Nothing worse than thinking you’re chowing down a choc chip cookie and then it’s raisins” – @maredewitt “Raisins are life!” – @kirstcherry82 “Absolutely not! Raisins should only become wine.” – @magsinfante “As long as they’re not moonlighting at chocolate, the raisins can stay.” – @forkingdeelish Join the banter! Find…

access_time1 min.
subscribe & win

Work on your smoky eye, winged eyeliner and lipstick goals with this envy-inducing make-up hamper from WBeauty. Each winner will receive a 100 ml Heartlight EDP, a liquid matte lipstick, a hydro lipstick with an ultra-creamy formulation, a WBeauty Dipliner for perfect winged eyeliner, a volume mascara, a nine-colour palette eye shadow, bronzer, make-up setting spray to lock in make-up and a 4-in-1 printed cosmetic bag set. All Woolworths Private Label products are approved by Beauty Without Cruelty, so you can slay in a responsible way! Three easy ways to subscribe 1. Call 087 405 20052. SMS "Subs Tast" to 40573 (R1 per SMS)3. EMAIL subs@magsathome.co.za. For digital subscriptions, visit mysubs.co.za, zinio.com or magzter.com. *Offer limited to SA; ends 26 August 2018. Please allow time for processing and…

access_time7 min.
hungry with a chance of meatballs

“MY FAVOURITE SPLATTER-FREE WAY TO BROWN MEATBALLS IS TO BAKE INSTEAD OF FRY THEM. BONUS: NO OILY STOVE TO CLEAN AFTERWARDS” PEALAFFEL IN KORMA CURRY Serves 4 EASY GREAT VALUE  Preparation: 25 minutes, plus 30 minutes’ chilling time Cooking: 15 minutes dried chickpeas 275 g, soakedfresh peas 80 g, blanchedextra virgin olive oil 1 Tlemon juice 1 Tspring onions 2, finely choppedgarlic 3 cloves, mincedgreen chilli 1, choppedground cumin 1 tground coriander 1 tfresh coriander 2 T, finely chopped, plus extra to garnishbaking powder 1 tsalt, to tastesunflower oil, for fryingbasil, to garnishmint, to garnishspring onions, sliced, to garnish For the curry: coconut oil 1 TWoolworths korma curry paste 1 x 50 g sachetbaby marrows 6, sliced into ribbonscoconut…

access_time1 min.
how to make the perfect meatballs, every time

1. PICK THE RIGHT MEAT Beef, lamb and pork usually result in more tender meatballs (a combination of different meats also gives great flavour). Using leaner mince such as chicken? Be careful not to overcook it. And remember: a little duck fat or olive oil goes a long way when you’re frying lean meatballs, keeping them moist. 2. CHEAT A LITTLE Remove sausage meat (pork, lamb, beef or boerewors) from its casing and roll into balls. 3. DON’T OVERWORK THE MIXTURE. No one loves a dense, tough meatball, so work lightly, using your hands, not a spoon, to mix all the ingredients for an airy result. Make sure your hands are slightly damp (or lightly oiled) to prevent the mixture from sticking to your skin. 4.…

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