Here are a few of MyKitchen Editor Chad January’s favourite things to eat, drink and experience during the month of March.
Ama-zing
Buttermilk, or amasi as it’s fondly known here in Mzansi, is more that just a fermented dairy drink made from the liquid left behind after churning butter. If you’re treating the family by throwing some meat over the coals this month, why not opt for a buttermilk marinade as a twist to the norm. The lactic acids in buttermilk do a brilliant job of tenderising meat and adding heaps of flavour. It also works well with both red and white meat. Do note that the longer the meat marinates, the more the outer layer of the meat breaks down – so smaller cuts will naturally marinate quicker. Here’s my favourite buttermilk marinade that’s just as simple as it is effective:
Basic buttermilk marinade recipe
Whisk together 1 bottle buttermilk, 2-3 deseeded and chopped red chillies, 2 tsp grated ginger, 3 crushed garlic cloves, 1 tsp salt, 3 Tbsp chopped fresh coriander, 1 lemon zested and juiced.
Make it Malay
Add 1 Tbsp mild curry powder, 2 tsp turmeric, 1 tsp ground coriander and 1 tsp ground cumin.
Make it French
Omit chillies and ginger. Add 1 Tbsp wholegrain mustard and use thyme and rosemary instead of coriander. You can also add 1 tsp finely chopped capers and/or anchovies for extra saltiness and flavour.
Buns of steel
If you’re like me, you’ll be stocking up on hot cross buns before they fly off the shelves come Easter weekend. The MK team has whipped together some interesting ways to turn those buns into some showstopper meals and treats. Now, the one thing I do hate is food waste, so if you find yourself with excess hot cross buns that are about to go stale, don’t throw them away. Roughly chop the buns, place onto a greased baking tray, drizzle with oil and season. Pop into a 180°C preheated oven for about 4-6 minutes until golden and crispy. Then use them as croutons to add crunch to your favourite salad, swirl through vanilla ice cream for lovely texture or enjoy as is for a quick snack between meals.
Trendsetter
The tornado omelette has been going viral for a while now, and I must admit: I was not convinced until I tried it out myself. Not only is it incredibly easy to achieve (as long as you have a pair of chopsticks), but it’s also super fun to create. Simply follow these easy steps!
- Whisk 3 eggs and a glug of milk in a bowl. Season.
- Add oil to a large pan and swirl to coat the base.
- Pour in your eggs. Once you see a yellow rim form around the edges of the egg, use chopsticks to pull the outer edges towards the centre.
- Holding the eggs and chopsticks in the centre, start spinning the pan in a circular motion to create the “tornado”.
- Once the “tornado” starts to form, shift eggs to one side of the pan while you continue spinning so that all the egg is incorporated.
- Transfer to a plate and enjoy immediately.
Words by: Chad January
Photographs: Zhann Solomons
