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3 To make the fish bread, whisk the eggs with the water. Combine all the remaining ingredients except the oil and bread, then whisk with the eggs to form a batter. Heat the oil. When the oil is hot, dip the bread into the batter, coating it completely, and fry in batches until golden and crispy. Drain on kitchen paper and serve with the soup. WINE: Woolworths Diemersdal Sauvignon Blanc
SPICY MEATLOAF WITH PLUM BASTING SAUCE
“I’ve always wanted to find out the truth about meatloaf. I used to think of it as the worst thing to be served in a school cafeteria, or the dreary retro dinner served by a tired TV housewife. This recipe ends all those misconceptions and the plum basting sauce gives it a sweet-and-sour kick into the present.”
Serves 6
EASY
GREAT VALUE Preparation: 15 minutes Cooking: 40 minutes
lean beef mince 500 g pork mince 400 g medium onion 1, finely chopped large free-range eggs 2 garlic 3 cloves
Italian parsley 10 g, roughly chopped wholewheat bread 4 slices milk 5T
Woolworths steak rub 1T ground paprika 1T dried thyme 1T
Worcestershire sauce 4T
Woolworths sticky plum baste and dip ½ cup
1 Preheat the oven to 200°C. Line a 25 cm loaf tin with greaseproof paper. In a bowl, combine all the ingredients except the basting sauce and press into the lined loaf tin. Bake uncovered for 30 minutes, or until firm. 2 Carefully remove the meatloaf from the tin, pouring over the cooking liquid.
Using a basting brush, baste the meatloaf on all sides with a generous layer of the basting sauce and return to the oven for 10 minutes. Grill until slightly caramelised. Serve hot with vegetables and mashed potatoes.
WINE: Woolworths Delheim
Oakleaf Merlot
WHITE CHOCOLATE-ANDTAHINI BREAD COOKIES
“These chewy, oaty cookies were inspired by Jamie Oliver’s dark chocolate rye bread cookies and are reminiscent of old-school crunchies. It’s a genius way not to waste a crumb of bread, which gives them a special toothsome quality, while tahini and white chocolate give them a halva-like flavour.”
Makes 24
EASY
GREAT VALUE Preparation: 10 minutes Cooking: 15–20 minutes
Woolworths oat-and-honey flavoured white bread 4 slices desiccated coconut 32 g sesame seeds 1 T, toasted rolled oats 40 g butter 100 g, softened brown sugar 50 g large free-range egg 1 tahini 1t white chocolate 80 g, roughly chopped flour 60 g, plus extra for dusting
1 Preheat the oven to 190°C. Place the bread in a food processor and blend until crumbly. Add the coconut, sesame seeds and oats and blend for 10 seconds. Add the butter and sugar and blend until just combined. Add the egg and pulse until just combined. Blend in the tahini, white chocolate and flour until a firm but malleable dough forms. 2 Turn out the cookie dough onto a floured surface and gently roll out to a thickness of 1 cm. Using a cookie cutter or even a tumbler, cut out cookies and place onto a lightly greased baking sheet. Bake for 12–15 minutes, or until golden brown and cooked through.
3 Turn out onto a cooling rack. If you like, melt 80 g white chocolate and pour into a sandwich bag. Snip off a corner of the sandwich bag to make a piping bag and drizzle onto the cooled cookies before serving.
“The plum basting sauce gives it a sweet-and sour kick into the present”