16


COOKERY Cooked Veg Ottolenghi Simple


Yotam Ottolenghi Ebury Press R464


9781785031168


With his feasts of Middle Eastern fusion food, Yotam Ottolenghi has changed our tastes in cooking. Here he pares down the ingedient lists without sacrificing flavour, offering such dishes as Cauliflower and Pistachio Salad, and Lamb and Feta Meatballs.


OS_C3_COOKED_VEG.indd 90


Set a Table Karen Dudley Jacana Media


R388 9781431427574


Karen Dudley’s latest triumph is filled with well-loved signature dishes that have been developed for you to share with the people you invite into your home to eat around your table. Available from 5 November.


‘I have a near religious conviction in the gathering of people around a table for a shared meal. It is my fervent belief that this is where we understand belonging. It is also the place where we may finally listen to each other.’


26/04/2018 12:16 OS_C3_COOKED_VEG.indd 91


Caulifl ower, pomegranate and pistachio salad


S I M


It was a little moment of revelation, I remember, when I fi rst combined roasted caulifl ower and raw grated caulifl ower in the same dish. So different from one another, but working so well combined. This is lovely as it is, served as part of a spread, or spooned alongside some roast chicken or lamb. Don’t throw away the leaves of the caulifl ower here. They’re lovely to eat, roasted and crisp, or grated raw as you would the rest of the caulifl ower. If you want to get ahead, roast the caulifl ower up to 4–6 hours in advance. Keep at room temperature and then just combine with the remaining ingredients when ready to serve.


1. Preheat the oven to 200°C fan.


2. Coarsely grate a third of the caulifl ower and set aside in a bowl. Break the remaining caulifl ower into fl orets, roughly 3cm wide, and add these to a separate bowl with the caulifl ower leaves, if you have any, and onion. Toss everything together with 2 tablespoons of oil and ¼ teaspoon of salt, then spread out on a large parchment-lined baking tray. Roast for about 20 minutes, until cooked through and golden-brown. Remove from the oven and set aside to cool.


3. Once cool, put the roasted vegetables into a large bowl with the 50ml oil, the grated caulifl ower and the remaining ingredients, along with ¼ teaspoon of salt. Toss gently, just to combine, then transfer to a platter and serve.


Serves four


1 large caulifl ower (800g)


1 medium onion, roughly sliced (130g) 80ml olive oil 25g parsley, roughly chopped 10g mint, roughly chopped


10g tarragon, roughly chopped


seeds from ½ medium pomegranate (80g) 40g pistachio kernels, lightly toasted and roughly chopped 1 tsp ground cumin 1½ tbsp lemon juice salt


91


26/04/2018 12:16


Simply Zola


Zola Nene Struik Lifestyle R249


9781432309268


The bubbly Zola Nene continues on her quest to show that cooking great food needn’t be pretentious or difficult. Zola doesn’t do bland or shy, so prepare to be swept away by the likes of Cola-braised beef short ribs, and Rocky Road waffles with salted caramel sauce. There are recipes for gluten-free dishes, too.


GREAT PRICE


Mile 8: A book about cooking


David Higgs Marble Group R559


9780620797528


The internationally-acclaimed chef and co-presenter of My Kitchen Rules traces his culinary journey from Walvis Bay in Namibia to the refined heights of his restaurant Marble in Johannesburg. With 150 recipes, it is a taste adventure.


Prices subject to change • Double points for Fanatics Members 1 Nov - 31 Dec 2018 • Available while stocks last • www.exclusivebooks.co.za


R249


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24