Easy lamb stew
Turn to the lighter side when you need a comforting, one-pot stew that won’t weigh you down. Abigail Donnelly’s take on classic braises from Europe to Latin America and Japan will ease you into winter
PULLED NOODLES
I first had these noodles at Dahlia on Regent in Sea Point where chef Damian Dafel has mastered them. His tip is to lay the dough pieces in shallow oil for 12 hours, which makes pulling them easier. The noodles are easy to make and have a thick, chewy consistency that soaks up the rich sauce. Of course, you could also serve this light shortrib ragù with pappardelle or sticky rice.
CURRY & CRUMBS
I was pleasantly surprised to be served several curries while on a trip to Tokyo. This kind is known as a golden curry and is sweetened with grated apple. In Japan, the paste is sold in a cube but I’ve made my own. You could swap the tofu for chicken pieces or eat the sauce with crumbed chicken on the side, katsu-style. Serve with sushi rice or any sticky fragrant rice.
You could swap the tofu for chicken pieces or turn it into a katsu and serve the sauce with crumbed chicken pieces”
BRAISED CHICKEN AND FENNEL WITH RICOTTA DUMPLINGS AND KALE PESTO
Serves 4
EASY
Preparation: 10 minutes Cooking: 45 minutes
olive oil 3T free-range skin-on chicken breasts 4 baby fennel 6 bulbs (or 1 large bulb cut into chunks) garlic 4 cloves thyme 1 sprig bay leaves 4 butter 2T chicken stock 3 cups sea salt and freshly ground black pepper, to taste
For the ricotta dumplings: ricotta 250 g, drained Parmesan 50 g, grated free-range egg 1 flour 2T salt, to taste
For the kale pesto, blend: kale 5 leaves, blanched Parmesan 30 g almonds 50 g olive oil 2T lemon juice 1T salt, to taste
1 Preheat the oven to 180°C. Heat the olive oil in a heavy-based, ovenproof saucepan over a medium to high heat. Season the skin of the chicken and place skin-side down in the pan. Cook for 3–5 minutes, or until the skin is slightly brown. Turn over and brown the other side. 2 Remove from the pan and reduce the heat to medium. Add the fennel, garlic, thyme, bay leaves and butter. Cook for 5–7 minutes, or until the fennel is golden brown. 3 Return the chicken to the pan, skin side up, add the chicken stock and season lightly. Place in the oven and cook for 45 minutes, or until the chicken is tender and the stock is slightly reduced. 4 Meanwhile, make the dumplings. Blend together all the ingredients until a smooth paste is formed. Chill for 10 minutes. 5 Remove the chicken from the oven, scoop the ricotta mixture into the chicken stock using a tablespoon and cook for 10 minutes on the stovetop over a low heat. 6 Serve the chicken and dumplings with the kale pesto. CARB-CONSCIOUS
WINE: La Motte Sauvignon Blanc
EASY LAMB STEW
Serves 6
EASY
GREAT VALUE Preparation: 15 minutes Cooking: 2 hours
lamb neck or knuckles 1.5 kg water 6 cups onions 2, chopped (or 6 whole baby onions) cloves 2 carrots 6, peeled and roughly chopped
(or 6 whole baby carrots) potatoes 6, halved and parboiled butter 2T parsley 3 T, chopped sea salt and white pepper, to taste
1 Place the lamb, water, onions, cloves and carrots in a large saucepan. Simmer for about 2 hours, or until the meat is soft and about to fall off the bone. Season to taste. 2 Toss the hot potatoes in the pan that they were cooked in with the butter and parsley. Serve with ladles of lamb.
WHEAT- AND GLUTEN-FREE
WINE: Woolworths Thelema Cool Climate Cabernet Sauvignon
SLOW-COOKED TAMARIND SHORTRIB WITH CHINESE BIANG-BIANG NOODLES
Serves 6
EASY
Preparation: 40 minutes, plus 3 hours’ resting time
Cooking: 4 hours
oil 1T beef shortrib 1.5 kg beef stock 2½ cups water 1 cup tamarind paste 4T soya sauce 1 cup orange peel 2 pieces cumin seeds 1t coriander seeds 1t chillies 2 chilli flakes 2t ginger 3 t minced garlic 6 cloves, crushed lemongrass 1/2 stalk brown sugar 4T
Woolworths Chinese five-spice 1t (optional) sesame oil 4T fish sauce 2T rice vinegar 4T tomato paste 2T
For the biang-biang noodles: flour 375 g water ¾ cup, plus 2 t salt ½t sunflower oil, for greasing
1 Preheat the oven to 140°C. Heat the oil in a large ovenproof pan, I prefer a cast-iron one. Sear the shortrib all over until golden. Add the remaining ingredients, cover and bring to the boil. Roast for 4 hours, or until soft. 2 If you want to reduce the sauce, remove the meat and place the saucepan on the stovetop and simmer until slightly reduced. Add the meat. 3 While the meat is cooking, make the noodles. Place all the ingredients into a bowl of a stand mixer and knead for 5 minutes using the dough hook attachment. Alternatively, do so by hand. 4 Divide the dough into 8 even balls and roll out on a well-oiled surface to make 8 rectangles about 8 cm long and 5 cm wide. It doesn’t have to be exact.
5 Cover and rest for at least 3 hours – the longer the better. 6 Oil your hands and, holding each of the shorter ends of the dough, pull slowly, bouncing them slightly on the countertop as you go. They don’t have to be perfect or the same lengths.
Cassoulet is a complex dish – this version is more accessible”
COOK’S NOTE
Cassoulet is a complex dish if made in the traditional way, but this version is more accessible with the same deep flavour.
7 Cook in boiling water for 2 minutes, or until al dente. Serve with the shortrib. DAIRY-FREE
WINE: Woolworths Diemersdal Merlot Malbec
JAPANESE-STYLE GOLDEN TOFU CURRY
Serves 6
EASY
Preparation: 20 minutes Cooking: 40 minutes
Woolworths extra-firm tofu 2 x 349 g cartons free-range eggs 2, beaten soya sauce ½ cup ginger 1 T grated panko breadcrumbs 200 g sunflower oil, for deep-frying
For the golden curry sauce: oil 1T onion 1, diced garlic 1 T grated fresh ginger 1 T grated fresh turmeric 1 t minced garam masala 1T apple 1, grated soya sauce 3t
Worcestershire sauce 1T beef or vegetable stock 2 cups coconut cream 1 x 400 ml can
1 Cut each piece of tofu into 6 pieces.
Mix the eggs with soya sauce and ginger. Carefully dip the tofu into the egg mixture, then toss in the panko crumbs. 2 Heat the oil in a deep saucepan and fry the tofu in batches until golden. Drain on kitchen paper. 3 To make the sauce, heat the oil in a pan. Add the onion and cook over a low heat until soft, then add the garlic, ginger, turmeric and garam masala. Cook for 2 minutes, stirring occasionally. 4 Add the remaining ingredients and simmer uncovered for 20 minutes. Serve in bowls topped with the crunchy tofu. DAIRY-FREE
WINE: Woolworths Beyerskoof
Chenin Blanc
DUCK-AND-BRISKET CASSOULET
Serves 6
EASY
Preparation: 25 minutes Cooking: 5 hours 40 minutes
oil 2t brisket 600 g carrots 3, peeled and chopped allspice 6 celery 2 sticks, chopped onion 1, chopped bay leaves 4 beef stock 4 cups duck 1 breadcrumbs 150 g
Woolworths onion sprinkle 100 g parsley 4 T chopped leeks 4, finely chopped pancetta 100 g, diced garlic 6 cloves, chopped thyme 6 sprigs chopped tomatoes 1 x 400 g can dried butter beans 200 g, soaked overnight and drained sea salt and freshly ground black pepper, to taste
1 Preheat the oven to 150°C. Heat the oil in a large ovenproof saucepan. Sear the brisket all over, then remove from the pan. 2 Add the vegetables and fry until slightly golden. Place the meat and vegetables into a large ovenproof roasting bag and pour in 2 cups stock. Tie to secure.
3 Place the bag into the saucepan in which you seared the brisket and roast for 5 hours. Reserve the cooking liquid in the bag. 4 Place the duck on a rack over a baking tray and roast for 2 hours. Break into portions, reserving the cooking fat.
5 Heat a few tablespoons of duck fat in a pan and add the breadcrumbs, onion sprinkle and parsley. Cook for 2 minutes or until golden. 6 Heat 6 T duck fat in a large pan. Cook the leeks over a low heat until soft. Add the pancetta, garlic and thyme. Cook for 1 minute. Add the tomatoes, beans and remaining stock, plus 2 cups of the brisket cooking liquid. Cover and simmer until the beans are soft, about 30 minutes. Season to taste. 7 Add the duck portions and break up the brisket and add to the pan. Place in the oven and roast for 30 minutes until hot and bubbling. Serve with the breadcrumbs.
WINE: Woolworths Saronsberg SGM
MUSHROOM RAGÙ
Serves 6
EASY
GREAT VALUE Preparation: 20 minutes Cooking: 30 minutes
olive oil 4 T, plus extra brown mushrooms 400 g, torn into 4 pieces Portabellini mushrooms 250 g, halved shallots 2, chopped garlic 4 cloves, chopped
Woolworths mushroom stock 2 cups chopped tomatoes 1 x 400 g can bay leaves 2 chilli flakes ½t tomato paste 1T white wine ½ cup fresh thyme 4–6 sprigs rosemary 2 sprigs
Woolworths stir-through mushroom sauce 1 x 175 g jar sea salt and freshly ground black pepper, to taste balsamic vinegar 1T pecorino, grated, for serving
1 Preheat the oven to 180°C. Heat half the oil in a very hot ovenproof pan. Fry the mushrooms in batches until golden. Remove from the pan. 2 In the same pan, add an extra glug of oil and cook the shallots until soft over a low heat. Add the garlic and cook for 1 minute. 3 Add the remaining ingredients and the cooked
Add soaked dried mushrooms to the ragù with the liquid for extra umami
The modern version of this French stew works well with gammon or eisbein”
mushrooms, except the stir-through sauce and vinegar. Season, then place in the oven for 30 minutes. 4 Add the mushroom stir-through sauce and heat through.
Serve with the vinegar and pecorino. CARB-CONSCIOUS, WHEAT- AND GLUTEN-FREE
WINE: Woolworths Raka Skipper
EASY SAUSAGE BOLLITO MISTO
Serves 4
EASY
Preparation: 20 minutes Cooking: 20 minutes
olive oil 1T
Woolworths pork-and-herb bangers 500 g garlic 4 cloves celery 4 stalks, halved celeriac 1, peeled and cut into chunks medium carrots 4 leeks 2, cut into thirds
Woolworths baby turnips 8 shallots 4, peeled and halved bay leaves 4 thyme 4 sprigs chicken stock 4 cups sea salt and freshly ground black pepper, to taste
Dijon mustard, for serving
1 Heat the oil in a large pan or skillet. Add the sausages and cook over a low heat for a few minutes on each side.
Add the vegetables, herbs and stock.
2 Simmer covered for 20 minutes.
Season before serving. HEALTH-CONSCIOUS, DAIRY-FREE WINE: Woolworths Hartenberg Merlot
MEXICAN TOMATO POZOLE
Serves 6
EASY
GREAT VALUE Preparation: 5 minutes
Cooking: 30 minutes
olive oil 2T butter 2T onions 2, roughly chopped garlic 5 cloves, crushed ground cumin 2t red peppers 2, roughly chopped Woolworths Padron peppers 200 g Woolworths Roma tomatoes 4 chopped tomatoes 1 x 400 g can vegetable stock 3 cups sea salt and freshly ground black pepper, to taste
Woolworths salsa nacho chips
1 x 250 g bag lime juice, to taste
1 Preheat the oven to 180°C. Heat the olive oil and the butter in a large pan over a medium to high heat. Add the onions, garlic, cumin, red peppers and Padron peppers, then cook for 10 minutes. 2 Transfer to an ovenproof dish, then add the tomatoes, vegetable stock and seasoning. Roast for 20 minutes, then grill for 5 minutes. Add the nachos and grill for a further 5 minutes. Add lime juice to taste. HEALTH-CONSCIOUS, WHEAT- AND GLUTEN-FREE
WINE: Neil Ellis Groenekloof Shiraz
ROAST PORK SHOULDER WITH ONION ZUPPA
Serves 6
EASY
GREAT VALUE Preparation: 20 minutes Cooking: 3½ hours
pork shoulder 1 kg baby onions 12, peeled chicken stock 4 cups sea salt and freshly ground black pepper, to taste ciabatta 1, torn into chunks, for serving
For the bouquet garni: bay leaves 4 thyme 6 sprigs sage leaves 4 leek 1, halved
1 Preheat the oven to 160°C. Sear the meat all over in a large ovenproof pan. Add the onions. 2 To make the bouquet garni, tie the herbs together with string or loosen the outer leaves of the leek and stuff the herbs inside. Tie up with string. 3 Pour in 1 cup stock and add the bouquet garni. Roast, covered, for 3 hours or until the meat is about to collapse. 4 Break up the meat using a spoon, add the remaining stock and season. Heat on the stovetop. 5 Serve with the bread for dunking. DAIRY-FREE
WINE: Woolworths De Wetshof Signature Series Chardonnay
GARBURE
Serves 6
EASY
Preparation: 10 minutes Cooking: 45 minutes–1 hour
olive oil 2T butter 3T garlic 4 cloves, crushed onion 1, roughly chopped thyme 1 sprig baby green cabbages 2, quartered cream 1 cup vegetable stock 2 cups white wine ¼ cup sea salt and freshly ground black pepper, to taste
Woolworths gammon 750 g–1 kg, cooked to package instructions and torn
raclette 200 g
1 Preheat the oven to 180°C. Heat the olive oil and butter in a large ovenproof pan, then add the garlic, onion and thyme. Sweat over a medium heat for 5 minutes.
2 Increase the heat, add the cabbage and brown slightly. Add the cream, stock and wine and season. 3 Place in the oven and bake for 45 minutes, or until the sauce is slightly reduced. Remove from the oven, turn on the grill, then add the gammon to the sauce. Top with the raclette and grill for 10 minutes.
CARB-CONSCIOUS, WHEAT- AND GLUTEN-FREE
WINE: Cederberg Merlot Shiraz
A FRENCH AFFAIR
Garbure is a thick French stew traditionally made with cabbage and confit goose, but the modern version is made with ham, cheese and stale bread. I like to use gammon throughout the year and not only at Christmas. You can use eisbein, too.