A Taste Christmas Special!

Khanya Mzongwana from Taste joins us in the studio for a special Christmas Culinary Hotline!

All recipes in Woolworths Taste

Ingredients:

 

For the green oil: 

  • canola oil 1 cup
  • parsley 20 g
  • chives 10 g
  • origanum 10 g
  • celery 1 stick 
  • garlic 2 cloves 
  • salt 1 t
  • Basil 10g, finely chopped
  • thyme 1 sprig, finely chopped 
  • rosemary 1 sprig, finely chopped
  • extra virgin olive oil ¼ cup 
  • white wine vinegar ¼ cup 
  • mozzarella 800 g, thickly sliced 
  • large tomatoes 4, sliced 
  • cherry tomatoes 10 
  • basil leaves, to garnish

How To Make Italian Style: Caprese Wreath

  1. To make the green oil, blend all the ingredients together until smooth. Place in a saucepan and bring to a medium heat. 
  2. Simmer for 3 minutes until the oil and herbs separate and the oil turns a bright green. Remove from the heat and pass through a muslin cloth.
    Combine the herbs, olive oil and vinegar and marinate the mozzarella. for 1 hour.
  3. Arrange the mozzarella and tomatoes in a wreath shape on a platter, scatter with the basil and drizzle over the green oil.
  4. Serve at room temperature.

Ingredients:

 

For the Rice Krispie chilli crisp: 

  • canola oil 1½ cups 
  • jalapeños 2, thinly sliced 
  • shallot 1, very thinly sliced 
  • garlic 10 cloves, sliced 
  • black peppercorns 1 t 
  • cinnamon stick 1 (optional)
  • star anise 2 (optional)
  • dried chilli flakes 3 T 
  • smoked paprika 1 T
  • soya sauce 1 T 
  • brown sugar 1 t 
  • salt 1 t
  • Rice Krispies ½ cup

 

  • pork belly 800 g
  • sea salt flakes 2 T
  • coconut water 3 cups

 

How To Make Coconut Water Pork Belly with Rice Krispie Chilli Crisp

  1. Preheat the oven to 220°C.
  2. To make the chilli crisp, heat the canola oil in a small saucepan along with the jalapeños, shallot, garlic and peppercorns. Add the cinnamon stick and star anise, if using. Simmer gently, stirring occasionally, over a medium-low heat for 20 minutes, or until browned. Remove from heat and allow to cool for 5 minutes to infuse the oil.
  3. In a heatproof bowl, combine the chilli flakes, paprika, soya sauce and sugar. Strain the oil into the bowl. Reserve the crispy chilli, shallot and garlic bits in the strainer, sprinkle with a bit of salt and set aside to cool and crisp. 
  4. Once cool, remove the cinnamon stick and star anise, then stir the crispy bits and Rice Krispies into the spicy oil.