• spicy brinjals

    Spicy brinjals

    1. Preheat the oven to 180°C. Mix the brinjals in a bowl with the oil, salt and pepper. Roast on a baking tray lined with baking paper until golden and soft. This should take about 20–30 minutes. 2. Meanwhile, prepare the sauce. Fry t…

  • Bistecca-alla-Fiorentina

    Bistecca alla Fiorentina

    1. To make the Marsala crema, heat the olive oil and butter in a saucepan, then fry the shallots, garlic, thyme and bay leaves for 10 minutes, or until soft. 2. Deglaze the pan with the Marsala, then reduce until syrupy. Add the bee…

  • Verjuice-roasted chicken

    Verjuice-roasted chicken

    1. Preheat the oven to 180°C. Heat the olive oil and butter in a large cast-iron or ovenproof pan. Season the chicken with salt. Sear the chicken on both sides. 2. Turn the chicken breast-side up. Add the sage and verjuice and roas…

  • Crunchy crumbed mushrooms

    Crunchy crumbed mushrooms

      View this post on Instagram   A post shared by Woolworths TASTE Magazine (@wwtaste) 1. Whisk the eggs and soya sauce together until combined. Seas…

  • Roast Brussels sprouts

    Roast Brussels sprouts

    1. Preheat the oven to 180°C. Place the Brussels sprouts on a baking tray and drizzle with the olive oil and 2 T butter. 2. Using a meat mallet or a heavy bottle, smash them slightly. Season with salt and bake for 30 minutes until sligh…

  • Trout crudo

    Trout crudo

    1. Chop the fish into small cubes. Pour over the orange juice, cover and chill for 30 minutes. 2. Mix the horseradish and crème fraîche. 3. Heat the oil in a saucepan, add the capers and fry until slightly crispy. Drain on kitchen p…

  • The Peppermint Crisp Don Pedro

    The Peppermint Crisp don pedro

    Blend mint-flavoured ice cream with 2 T whisky and a splash of milk until soft. Do the same with Woolies' soft-scoop vanilla ice cream. Add the spiked ice cream to the glass in alternating layers, with a swirl of Woolworths caramel sauce be…

  • Goat-and-cabbage-stew

    Goat and cabbage stew

    1. Season the meat with salt and pepper. Heat 1 tablespoon (15 ml) oil, and fry meat to brown, about 10 minutes. Remove from pot and set aside. 2. Add rest of oil to same pot and, over medium heat, fry the onion, garlic, ginger, curry…

  • Paneer-tikka-masala

    Paneer tikka masala

    1. Combine the tikka masala paste and yoghurt in a bowl. Add the paneer and green pepper, mix well and refrigerate. 2. Heat the oil in a pan and fry the onion until soft and golden-brown. Add the ginger and garlic paste, and cook for 1 m…