MAMA DORAH’S SEAFOOD SAMP
This recipe is inspired by one from Mama Dorah’s final recipe book. She used hake and calamari rings, which I’ve replaced with mussels. I've also added white wine and lemon instead of the spices.
Serves 4
EASY GREAT VALUE
Preparation: 20 minutes
Cooking: 2 hours 15 minutes
samp 300 g
water 1 litre
oil 2 T
butter 2
T onion 1, chopped
garlic 1 t minced
mushrooms 100 g, sliced
medium prawns 12, cleaned and peeled
white wine 1 cup
mussels 12
lemon pepper 3 T
parsley 2 T finely chopped
1 Cook the samp in salted water until soft, about 2 hours.
2 Heat the oil in a pan and fry the prawns for 5 minutes, then set aside.
3 Add the butter to the same pan and fry the onion and garlic. Add the mushrooms and cook until soft.
4 Pour in the wine to deglaze the pan. Add the mussels and lemon pepper. Cook until the mussels open. Add the samp and mix well. Garnish with parsley.
WHEAT- AND GLUTEN-FREE
WINE: Woolworths Ken Forrester Chenin Blanc
Denne historien er fra November/December 2021-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 November/December 2021-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.
