Side Servings Archives | Woolworths TASTE

Butternut recipes

Creamy cauliflower soup with matzah croutons

1 hour

Jewish holiday

Kosher potato bake for Passover

1 ½ hours

Salad recipes

Chicken-and-bulgur wheat Greek salad

15 minutes

Braai recipes

Red cabbage slaw with lime mayo

Dressing recipes

Radicchio-and-celery leaf salad

Bread recipes

Dried fruit atchar

5 minutes

Dried fruit atchar

Serves Makes 4 x 250 ml jars

Difficulty Easy

Prep Time 5 minutes, plus overnight standing time

Cooking Time 5 minutes

Ingredients

600 g mixed dried fruit
250 g dried apricot mebos
100 g dates, pitted and roughly chopped
2 T sugar
1⁄4 cup canola oil
4 cloves garlic, thinly sliced
1⁄2 t ground turmeric
1 t cumin seeds
15 curry leaves
1 fresh green chilli, sliced
3 T white vinegar

Method

1. Place the dried fruit in a bowl and pour over enough hot water to submerge it. Cover and allow to stand overnight. Drain, then add the mebos, dates and sugar and stir to combine. Set aside.

2. In a saucepan, gently heat the oil, garlic, turmeric, cumin and curry leaves for 4–5 minutes or until the cumin seeds pop. Take care that the spices do not burn, and the oil does not get too hot. Turn off the heat.

3. Pour the spices over the fruit mixture and stir well. Add the vinegar and mix until combined. Decant into clean jars and seal.

Cook’s note: If you prefer more heat, add 2–3 extra fresh, chopped green chillies. The atchar will keep in the fridge for a month.

Find more atchar recipes here

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Bianca Jones

Hot cross bun French toast

Hot cross bun jaffles

Sifo’s perfect shisanyama platter

Butternut kugel

Creamy cauliflower soup with matzah croutons

Kosher potato bake for Passover

Seder plate in a salad

Chicken-and-bulgur wheat Greek salad

Salsa verde

Red cabbage slaw with lime mayo

Radicchio-and-celery leaf salad

Panzanella-style tomato salad

Green bean salad

Fried potato salad

Dried fruit atchar

Dried fruit atchar

Ingredients

Method