CAULI TACOS WITH JALAPEÑO RANCH SLAW AND SALSA MACHA
"Cook the cauliflower in the air-fryer at 180°C for 15 minutes."
Serves 4 EASY GREAT VALUE Preparation: 20 minutes Cooking: 20 minutes
1 Preheat the oven to 180°C. Toss the cauliflower, oil, lemon juice and taco seasoning. Place on a baking tray and roast for 20 minutes, tossing once.
2 To make the salsa macha, heat the oil in a pan, then add the garlic, pumpkin seeds, peanuts and chilli. Stir-fry for 2 minutes. Blend with the vinegar. Spoon into a bowl, then add the chilli flakes, salt and sesame seeds.
3 Warm the taco shells, add the slaw and drizzle over the salsa.
MEAT-FREE, WHEAT- AND GLUTEN-FREE WINE: Ladybird Chardonnay
SPICY CREAMY PORK ENCHILADA
"This tray bake is a treat for the whole family."
Serves 4 EASY GREAT VALUE Preparation: 15 minutes Cooking: 20 minutes
1 Cut the pork into 4 cm pieces, then toss in the seasoning and olive oil. Fry in batches for 5 minutes.
2 Preheat the oven to 180°C.
3 To make the cheese sauce, melt the butter in a saucepan over a low heat. Stir in the flour and cook for 5 minutes. Add the milk, whisking well. Stir in the cheese until melted and season. Place a piece of clingwrap directly onto the surface of the sauce.
4 To make the enchilada sauce, heat the olive oil in a saucepan over a low heat. Stir in the flour and spices and cook for 1 minute. Stir in the tomato paste and garlic. Whisk in the stock. Simmer for 5 minutes.
5 To serve, place some pork on one side of each wrap and fold over. Place each wrap into a large baking tray.
6 Pour over both sauces, sprinkle over the mozzarella and bake for 20 minutes, or until the cheese is golden brown.
Denne historien er fra January/February 2023-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 2023-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.
