No budget for world travel? That’s no reason not to eat your way around the globe. Phillippa Cheifitz’s five best internationally inspired recipes starring duck legs, curried mussels, slow-roasted lamb and sticky pork are designed to take you places
ROAST DUCK LEGS WITH TURNIPS, THYME, AND HONEY
“Duck and turnips are a French classic but I like to do a mix of pale root vegetables, including celeriac and parsnips. Always choose young (not baby) veg, avoiding older, woody ones.”
Serves 4
EASY
GREAT VALUE
Preparation: 30 minutes
Cooking: 1 hour
duck leg portions 4 (about 200 g each)
turnips 1.5 kg (or a mix of pale root vegetables such as parsnips, turnips, and celeriac), peeled and cut into chunks
sea salt and freshly ground black pepper, to taste
fresh thyme 1 t
chicken stock 1 cup
honey 2 T
lemon juice 2 T
watercress, to garnish
1 Prick the duck skin all over, then pour boiling water over it. Drain, then place skin-side down in a cold, nonstick pan. 2 Cook over low heat until the skin is crisp and golden. Turn over and briefly brown the other side. It should take about 15 minutes. 3 Meanwhile, spread the vegetables on a baking tray lined with baking paper. Season and add the thyme. Once the duck portions are ready, remove from the pan and set aside. Season to taste. Pour the fat in the pan over the tray of vegetables. 4 Roast the vegetables at 220°C for 30 minutes or until just tender. Place the reserved duck on the same tray, skin-side up, and roast for 15 minutes or until just cooked and still moist. 5 Using the same pan you used to cook the duck, mix the stock, honey and lemon juice. Gently heat to blend, then spoon over the duck and vegetables. Roast for a further 5 minutes. Garnish with watercress.
Esta historia es de la edición August 2019 de Woolworths TASTE.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.
Ya eres suscriptor ? Conectar
Esta historia es de la edición August 2019 de Woolworths TASTE.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.
Ya eres suscriptor? Conectar
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.
