“I grew up in an extended family. Aunts, uncles, cousins celebrated Rosh Hashanah with a stand-around lunch after the morning service at shul. Sliced apple dipped into honey symbolised the wish for a good, sweet year. An abundant table spread with every kind of herring. Chopped, pickled, Danish, mustard. Gefilte fish. Twin challah breads. A steaming tureen of chicken soup. Cholent – an overnight dish of beans, brisket and dumplings. Teiglach and lemon tea to finish. I’ve made some changes, but the memories remain.” – Phillippa Cheifitz
SLOW-BRAISED DUCK LEGS WITH BEANS
“A small nod to the traditional overnight cholent (slow-cooked stew), usually made with beans and brisket. I love duck – it’s lighter than brisket – but kept the beans.”
Serves 8
EASY
GREAT VALUE
Preparation: 30 minutes, plus overnight soaking time
Cooking: 3 hours
dried white kidney beans 500 g, soaked overnight
bay leaves 2
peppercorns a few
duck legs 8
olive oil 2 T
sea salt and freshly ground black pepper, to taste
medium onions 2, finely chopped brandy 3 T
sweet Kiddush wine ½ cup
dry red wine ½ cup
chicken stock 3 cups
garlic 1 head, halved horizontally
parsley 10 g, finely chopped, for sprinkling (optional)
Diese Geschichte stammt aus der September/October 2022-Ausgabe von Woolworths TASTE.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
Bereits Abonnent ? Anmelden
Diese Geschichte stammt aus der September/October 2022-Ausgabe von Woolworths TASTE.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
Bereits Abonnent? Anmelden
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.