SOUVLA
“This isn’t a formal recipe, more of a guide. There are so many variables, it is easier to explain what it is that you want to achieve than give you exact instructions. Cypriots are fanatical about their souvla, and although it might not be achievable for everyone – you really do need a foukou [charcoal rotisserie] – it would be criminal not to include it. If you don’t have one, try it on a regular barbeque; just make sure there is enough distance between the meat and the coals, and that you turn the meat regularly. Not everyone marinates their meat before cooking, and it’s fine to cook as is, but I do like to if I have time.”
Serves 8
EASY
Preparation: 20 minutes, plus overnight chilling time
Cooking: 3 hours
pork or lamb 4 kg (even chicken can be used) – on the bone ideally, shoulder or neck is best; get your butcher to cut it into large chunks for you
olive oil dried oregano 1 T
garlic 6 cloves, crushed
sweet smoked paprika ½ t (optional)
sea salt and freshly ground black pepper, to taste
lemons 3
1 Place the meat in a large bowl or nonreactive dish, drizzle over a few glugs of olive oil and add the oregano. Add the garlic to the bowl with the paprika, if using. Toss and chill for a few hours, or overnight if possible.
2 Get your barbeque ready and lit; the charcoal needs to be white before you start cooking. Skewer the meat onto large skewers, but don’t push the pieces too close together. Reserve the marinade.
Denne historien er fra January - February 2020 -utgaven av Woolworths TASTE.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent ? Logg på
Denne historien er fra January - February 2020 -utgaven av Woolworths TASTE.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
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.
