THE IN-BETWEENERS
Looking for something to fill the gap, or just a bit on the side? A wedge of crunchy lettuce drenched in Gorgonzola dressing, the cheesiest-ever cauliflower cheese or a batch of salt-baked potatoes should fit right in
Because your long weekend needs some new sides and snacks. Baby marrow chips with smoked chilli salt, anyone?
HEIRLOOM TOMATO CARPACCIO
Serves 2 to 4
EASY
Preparation: 5 minutes
heirloom tomatoes 600 g, sliced
Parma ham 70 g burrata or buffalo mozzarella 240 g, torn basil 30 g anchovies 40 g, chopped capers 40 g, chopped parsley 20 g, chopped chillies 2, chopped olive oil 3T lemon 1, zested and juiced
Place the tomatoes, Parma ham, mozzarella and basil leaves on a serving platter. Combine the anchovies, capers, parsley, chillies, olive oil and lemon juice and drizzle over the salad. CARB-CONSCIOUS, HEALTH-CONSCIOUS WINE: Mulderbosch Cabernet Sauvignon Rosé 2019
POTATO FLATBREAD
Serves 4
EASY
GREAT VALUE Preparation: 30 minutes Cooking: 20 minutes
self-raising flour 240 g Woolworths plain double-cream yoghurt 1 cup
Woolworths baby Mediterranean potatoes 400 g, thinly sliced olive oil 3T garlic 1 clove, crushed mascarpone 250 g pecorino 40 g, finely grated anchovy fillets 6, finely chopped lemons 2, zested cream 1T sea salt and freshly ground black pepper, to taste sage leaves 7, fried green chilli 1, finely chopped Italian parsley 15 g, finely choped 1 Preheat the oven to 230°C. Combine the flour and yoghurt. Mix until a dough forms, then knead on a floured surface for 5–10 minutes, or until smooth. Place an empty baking tray in the oven to heat. 2 Place the potatoes on a greased baking tray, drizzle with the olive oil and scatter with the garlic. Bake for 5 minutes, or until golden brown.
3 Combine the mascarpone, pecorino, anchovy fillets, lemon zest, cream and seasoning. 4 Roll out the dough on a floured surface and transfer to the preheated baking tray. Quickly spread the mascarpone mixture over the dough and top with the baked potato slices. Bake for 10 minutes, or until the dough is golden. Serve with fried sage leaves, chilli and parsley.
WINE: Woolworths Villiera Natural
White 2019
SALT-BAKED POTATOES WITH HARISSA BUTTER
Serves 6 EASY
GREAT VALUE Preparation: 10 minutes Cooking: 1½ hours
potatoes 2 kg, washed and dried free-range egg whites 2 salt 500 g butter 125 g harissa paste 3T
1 Preheat the oven to 200°C. Beat the egg whites until frothy. Place the potatoes onto a baking tray and brush with the frothy egg whites. 2 Cover the potatoes with a thick layer of salt and bake for 1½ hours. 3 Place the butter and harissa paste in a small pan. Stir until melted and combined. Remove from the heat and set aside. 4 Remove the potatoes from the oven and remove the salt crust. Serve with the butter. MEAT-FREE, WHEAT- AND GLUTEN-FREE WINE: Woolworths Diemersdal
Rosé 2019
WHITE BEAN-ANDSUMAC SALAD
Serves 4
EASY
GREAT VALUE
Preparation: 5 minutes, plus overnight soaking time
Cooking: 10 minutes
dried white kidney beans 250 g, cooked limes 2, zested and juiced red onion 1, thinly sliced extra virgin olive oil 1⁄3 cup red chilli 1, finely chopped
Italian parsley 15 g, roughly chopped coriander 15 g, roughly chopped sumac 1T sea salt and freshly ground black pepper, to taste halloumi 320 g, pan-fried
1 Place the beans in a bowl and cover with water. Soak for 12 hours or overnight. Drain and rinse under cold water. Transfer to a saucepan of cold water and cook according to package instructions. 2 Mix the lime juice and zest with the onion and allow to stand for 5 minutes. Add the remaining ingredients and toss. Season and serve with the pan-fried halloumi.
MEAT-FREE, WHEAT- AND GLUTEN-FREE WINE: Woolworths Kleine Zalze Chenin Blanc 2019
BABY MARROW CHIPS WITH SMOKED CHILLI SALT
Serves 4
EASY
GREAT VALUE Preparation: 5 minutes Cooking: 10 minutes
canola oil 2 cups baby marrows 2–3, thinly sliced Maldon salt, to taste smoked chilli flakes a pinch
1 Heat the oil in a saucepan. Fry the baby marrow for 5 minutes, or until golden brown. Remove from the oil and drain on kitchen paper. 2 Sprinkle with the salt and chilli flakes. Serve immediately. CARB-CONSCIOUS, DAIRY-FREE, MEATFREE, WHEAT- AND GLUTEN-FREE WINE: Woolworths Paul Cluver Sauvignon Blanc 2019
WEDGE SALAD WITH MAPLE BACON
Serves 4
EASY
GREAT VALUE Preparation: 5 minutes Cooking: 15 minutes
streaky bacon 250 g maple syrup 2T Gorgonzola 70 g lemon 1, juiced buttermilk ½ cup cream 2T sea salt and freshly ground black pepper, to taste iceberg lettuce 1, cut into wedges
1 Preheat the oven to 180°C. Place the bacon on a tray lined with baking paper and bake for 10 minutes. Remove from the oven and toss with the maple syrup. Return to the oven and bake for a further 5 minutes. 2 Mix the Gorgonzola, lemon juice, buttermilk, cream and seasoning.
3 Drizzle the dressing over the lettuce and serve with the bacon. CARB-CONSCIOUS, WHEAT- AND GLUTEN-FREE
WINE: Woolworths Bellevue
Pinotage 2018
CAULIFLOWER WITH MUSTARD-CHEESE SAUCE
Serves 6
EASY
GREAT VALUE Preparation: 20 minutes Cooking: 25 minutes
cauliflower 4 heads (kept whole) shallots 2, finely chopped butter 1T cumin seeds 3t medium curry powder 1T mustard powder 2t yellow mustard seeds 1½ t Woolworths double-thick cream 2 cups mature Cheddar 300 g, grated sea salt, to taste breadcrumbs 80 g
1 Preheat the oven to 190°C. Blanch the cauliflower in boiling water for 5 minutes.
2 Sauté the shallots in the butter until soft and golden. Stir in the cumin seeds, curry and mustard powder. 3 Add the mustard seeds and heat for 1 minute. Add the cream, cheese and salt and cook until thickened, about 2 minutes. Set aside. 4 Place the cauliflower on a greased baking tray.
Cover with the sauce and top with the breadcrumbs. Bake for 20 minutes, or until the sauce and breadcrumbs are golden. Cook’s note: Pierce the base of the cauliflower with a knife before blanching. This will help cook the stem right through. WINE: Weltevrede Longmarket Chardonnay 2017