All you need is your biggest pot (or pan) and Phillippa Cheifitz’s easy, Italian-inspired recipes and you have five of the best weeknight suppers this side of Naples. No-stir risotto? Tick. Garlicky fall-apart lamb? Tick. Minimal washing up? Tick. You’ve got this
YOUR ITALIAN PANTRY
Keep your cupboard stocked with a few excellent-quality ingredients, add some fresh garlic, Parmesan and herbs (basil is your best friend), and your next Italian-inspired supper is just 30 minutes away
ARTICHOKE HEARTS Serve them with cheese, cured meats and olives as an antipasti platter, toss through a salad, use to top pizzas, or blend to make a dip.
OLIVE OIL Choose extra virgin olive oil for drizzling, baking, roasting, gentle sautéing, dressings and dips.
PASTA There’s an almost endless variety to choose from at Woolies. Stock up on 100% durum wheat penne that’s been extruded through a die-cutter made from bronze to create a rough texture, allowing the pasta to hold more sauce for a richer, fuller flavour. If you’re avoiding gluten, go for spaghetti made from maize, rice and quinoa flour.
RISOTTO RICE Also called arborio rice, its plump, medium grains cook to a gentle creaminess with an al dente centre.
TOMATOES The ultimate pantry staple, from diced late-summer pomodori, to chunky Mediterraneanstyle tomatoes with baby marrows and brinjals, they’re perfect for pasta sauces, soups and casseroles.
SLOW-BRAISED GARLICKY LAMB WITH POTATOES AND ARTICHOKES
“Neck of lamb needs slow cooking, so be prepared to invest a few hours, but it’s worth it to get the best out of this flavoursome cut.”
Serves 6
EASY
Preparation: 10 minutes
Cooking: 2 hours
lamb neck slices 1 kg
sea salt and freshly ground black pepper, to taste
onion 1, finely chopped
lamb or chicken stock 2 cups
هذه القصة مأخوذة من طبعة July 2019 من Woolworths TASTE.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة July 2019 من Woolworths TASTE.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
Award-winning Food: Trending Plates
Fine-dining takes on both nostalgic and African ingredients - from Cremora and polony (yes!) to okra and beetroot - were food trends singled out by the judges of the 2022 Eat Out Woolworths Restaurant Awards.
Everything you need to know about quinoa
If it was good enough to sustain the Incan armies - and NASA's astronauts - you'd better believe this protein-rich seed will see you through your afternoon slump.
PIGS IN BLANKETS
The kids will love these quick-and-easy snacks that won't break the (piggy) bank.
82 words on...
THE FROZEN APEROL SPRITZ is the hottest way to keep cool this summer, says Jeanne Calitz.
MEET ME AT THE RIVER
Plan a visit to the new Mukwa River Lodge on the banks of the Zambezi to experience Zambian food with a twist, courtesy of head cook Aaron Menezes and four passionate members of his kitchen team.
FIRE STARTER
Celeb TV chef Clem Pedro - of Afternoon Express and Expresso fame takes the art of hosting to pro level and not because he went to hotel school or worked for TASTE, but because he started in his mom's kitchen. We asked him to share his food nerd roots and family braai secrets.
PLANTS IN PARADISE
Former Durban creative (and one-time carnivore) Neil Roake and his daughter Jordan's epic travels led them to collaborate on the all veg cookbook Castaway. They shared their meat-free adventures on the Filipino island of Siargao with TASTE.
ΤΟ MAY-ΤΟ, ΤΟ MAH-ΤΟ
Midsummer tomatoes are impossible to resist, we know. So when you find yourself with a bounty of exotic varieties - heirlooms, Italian Romas, ripe Mediterraneans and sweet Rosalinis - Hannah Lewry is here to help.
HOME TRUTHS
At her Joburg eatery, established in the iconic former Women's Jail at Constitution Hill, Mpho Phalane has worked to create a space that both honours the historic site and feels like home. She spoke to Khanya Mzongwana about the food journey that brought her here.
Morogo magic
Budget-friendly indigenous leafy greens - fresh, sautéed or preserved for later use are on Mokgadi Itsweng's menu at this time of year.