In the fight against food waste, an ice cube tray can become your most-used kitchen gadget. It’s an ideal way to store small amounts of leftover ingredients from cooking big meals. You’ll be surprised at our list of freezer safe foods, perfect to unmould and pop into your meal to add depth of flavour:  

– Brown butter (add to soups, stews and sauces) 

– Tomato paste (add to marinades, beef mince or chicken while cooking) 

– Yoghurt with fruit (add to smoothies or custards) 

– Red wine (add to the pan to deglaze while cooking) 

– Bacon fat (add to meat dishes or defrost and drizzle meat with it before cooking) 

– Pesto (add to sauces, pastas or defrost to brush pastries once out the oven)  

Remember to label your trays with the ingredient name and date of freezing. You don’t want a bacon fat lemonade!

Words by: Chad January
Photographs: Zhann Solomons, Fresh Living Magazine, Getty, Shutterstock 

The post Freezer-safe leftovers to use in your next meal appeared first on MyKitchen.

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! 

1. Whisk 3 eggs and a glug of milk in a bowl. Season.
2. Add oil to a large pan and swirl to coat the base.
3. 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.
4. Holding the eggs and chopsticks in the centre, start spinning the pan in a circular motion to create the “tornado”.  
5. 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.
6. Transfer to a plate and enjoy immediately.

Words by: Chad January
Photographs: Zhann Solomons 

The post Try this simple buttermilk marinade recipe   appeared first on MyKitchen.

Try these lip-smacking dipping sauces to level up your fried chicken game!  

There’s a new colonel in town! In the latest edition of the MK Test Kitchen, our Editor rolls up his sleeves to serve a perfect sauce to pair with the public’s favourite: fried chicken.  

Blue cheese sauce 

MAKES 1 CUP 

Blitz together ½ cup plain yoghurt, ¼ cup mayonnaise, 1 wedge crumbled blue cheese and 3 Tbsp chopped chives until smooth. Season with black pepper. 

Ranch sauce 

MAKES 1 CUP 

Whisk together ¾ cup sour cream, ¼ cup plain yoghurt, 1 Tbsp dried mixed herbs, 1 tsp ground cumin and ½ tsp garlic powder until smooth. Season well. 

Quick chilli relish 

MAKES 1 CUP 

Heat a glug of oil in a large pan and fry 1 chopped onion and 3 chopped garlic cloves for 3-5 minutes. Add 2 deseeded and chopped red chilli and cook for 2 minutes. Add 1 can chopped tomatoes, 1 Tbsp brown sugar, 2 Tbsp chilli flakes and 3 Tbsp chopped fresh coriander. Simmer gently for 10 minutes, stirring often. Season well (add a squeeze of lemon if needed).  

Sesame and soy dip 

MAKES 1 CUP 

Whisk together ½ cup soy sauce, 3 Tbsp honey, 1 Tbsp sesame oil, 1 Tbsp sriracha or chilli sauce and 1 Tbsp Dijon mustard. Stir through a pinch of chilli flakes, 1 sliced spring onion, 1 grated garlic clove, ½ tsp grated ginger and 1 tsp toasted sesame seeds. 

Recipes & Styling: Chad January  
Photographs: Zhann Solomons.  

The post 4 lip-smacking dipping sauces  appeared first on MyKitchen.

Our Editor shares his ultimate Valentine’s Day spoils. From the perfect intimate dinner for two to feeding a crowd of singletons, make this special day memorable for everyone. 

Creating a romantic dinner can be a tad bit daunting, so we’ve come up with ways to help make things as simple as possible. Take note of our loadshedding tips so you’re not left in the dark, as well as our cook’s notes for cheat codes. With prep hacks and serving suggestions aplenty, you’ll be well on your way to sharing and spreading love in all the right ways!  

Calamari with whipped feta, greens and pita croutons 

SERVES 2 

Swap out calamari for halloumi, roasted vine tomatoes or charred cabbage steaks for a tasty vegetarian option. 

Ingredients 

FOR THE WHIPPED FETA  

2 discs feta 
1 cup plain yoghurt 
2 Tbsp chopped fresh coriander, plus extra for serving 
1 lemon, zested 
1 tsp chilli flakes Milled black pepper 

1 packet (400g) calamari tubes and tentacles, defrosted 
½ cup cake flour 
1 tsp garlic powder (optional) 
Salt and milled pepper 
Oil for frying 
1 packet sugar snap peas 
1 bunch asparagus, trimmed 
¼ cup olive oil 
1 small red chilli, deseeded and chopped 
1 lemon, zested and juiced 
1 Tbsp smoked or regular paprika 
2 pita breads, quartered and toasted 

Method 

1. Blitz together the feta, yoghurt, coriander, lemon zest and chilli. Season with black pepper and set aside. 
2. Pat the calamari dry using a paper towel or a clean tea towel. 
3. In a bowl, combine the cake flour, garlic powder (if using) and season. 
4. Heat oil in a large pot or pot for shallow frying. 5. Toss the calamari into seasoned flour, dust off excess and fry in batches for about 2-3 minutes each. Drain on paper towel. 
5. Blanch the sugar snap peas in a pot of salted boiling water and refresh in ice water. 
6. Toss blanched greens in a bowl with half the olive oil, chilli, lemon zest and juice. Set aside. 
7. Heat remaining oil and paprika in a clean pan for 30 seconds to 1 minute or until fragrant. 9. Add a generous dollop of the whipped feta onto each plate. Top with the blanched greens, crispy calamari and drizzled with paprika oil. Serve with the toasted pita bread.

Buttermilk marinated steak with peppercorn sauce and crispy potatoes 

SERVES 2 

No buttermilk? Add ½ lemon juiced to 1 cup of milk and set aside for 15 minutes to make your own. 

Ingredients 

1 cup buttermilk 
2 cloves garlic, chopped 
1 tsp chilli flakes 
2 Tbsp chopped fresh parsley or coriander 
Salt and milled pepper 
2 club steaks 

FOR THE CRISPY POTATOES  

½ bag baby potatoes 
Glug olive oil 
¼ cup melted butter 
¼ cup grated Parmesan 

FOR THE PEPPERCORN SAUCE  

½ onion, chopped 
2 cloves garlic, chopped 
2 Tbsp mixed peppercorns 
3 Tbsp butter 
2 Tbsp cake flour 
1 cup cream 
1 Tbsp Dijon mustard 
2 Tbsp chopped fresh parsley or coriander
1 lemon, zested and juiced  

FOR SERVING  

Shaved cucumber Pickled red onions 

Method 

1. Preheat oven to 180 ̊C. 
2. Combine the buttermilk, garlic, chilli flakes and herbs. 
3. Season the steak well and add to the marinade, tossing to coat evenly. Set aside to marinate for at least 30 minutes.
4. Toss baby potatoes with oil and season well. Place onto a baking tray and bake for about 20-25 minutes. 
5. Meanwhile for the sauce, heat a glug of oil in a pot and fry onions, garlic and peppercorns for about 4-6 minutes, stirring regularly. 
6. Add the butter and stir through flour until smooth. 
7. Pour in the cream and stir through mustard and herbs. Simmer gently over a low heat while stirring until the cream has thickened.
8. Stir through lemon zest, juice and season well. Set sauce aside.
9. Remove the potatoes from the oven and use the back of a fork to smash each potato gently. Drizzle with melted butter, sprinkle with Parmesan and return to the oven for another 15 minutes or until golden and cooked through.
10. Remove the steak from the marinade, pat dry and heat a glug of oil in a large pan.
11. Fry the steaks for about 3-4 minutes per side for medium rare. Set aside to rest for at least 5 minutes before slicing.
12. Serve the steak, with the peppercorn sauce, crispy potatoes, cucumber and pickles. 

Spicy pork calzones with apple slaw 

MAKES 12-15 

Swap out pork for beef or chicken mince if you prefer.  

Ingredients 

Glug canola oil 
2 onions, chopped 
3 cloves garlic, chopped 
4-5 sprigs fresh thyme, plus extra for serving 
2 red chillies, deseeded and chopped 
500g pork bangers, meat removed from casing 
2 Tbsp butter 
1 Tbsp ground coriander 
2 tsp ground cumin 
2 tsp smoked or regular paprika 
1 can tomato relish or chopped tomatoes 
2 Tbsp Worcestershire sauce 
Pinch sugar 
Handful fresh coriander, chopped 
Salt and milled pepper 
1kg store-bought bread dough 
Flour for dusting 
1 cup grated Cheddar or mozzarella 
1 egg, whisked  

FOR THE SLAW

3 granny smith apples, sliced 
½ head small red cabbage, shredded 
3 spring onions, sliced 
½ cup sour cream or buttermilk 
2 Tbsp chopped fresh coriander 

Method 

1. Heat oil in a large pan and fry onions for 3-5 minutes. 
2. Add garlic, thyme and chilli and fry for a further 2-3 minutes until golden. 
3. Add pork mince and cook for about 6-8 minutes until well browned. 
4. Toss in the butter, spices and cook for 2 minutes. 
5. Add the tomato relish or chopped tomatoes, Worcestershire sauce and sugar and cook for about 10-12 minutes while stirring regularly. 
6. Stir through coriander and season well. Set aside to cool completely. 
7. Preheat oven to 180 ̊C. 
8. Roll out dough onto a lightly floured surface to about 3mm thick.
9. Using a side plate or large cookie cutter, cut out circles of about 12cm in diameter. You should end up with between 12-15 circles. 
10. Fold the cheese into cooled mince mixture and place 2-3 Tbsp onto each dough circle, fold over to enclose and pinch the ends with the back of a fork. 
11. Place onto a greased baking tray, brush with egg wash and bake for about 15-18 minutes or until golden and cooked through. 
12. Combine slaw ingredients in a bowl and season well. 
13. Arrange the calzone’s onto a platter, scatter with fresh thyme and serve with the apple slaw.

Curried coconut wings with cucumber and cumin yoghurt 

SERVES 4-6 

Half each wing to feed a bigger crowd. 

Ingredients 

½ can coconut milk or cream 
2 Tbsp curry paste 
Handful fresh coriander, chopped 
12-16 chicken wings 
Salt and milled pepper 
¼ cup melted butter 
1 cup yoghurt 
¼ cucumber, grated 
2 tsp ground cumin 
½ tsp garlic powder 
1 lemon, zested and juiced 

Method 

1. Preheat oven to 200°C. 
2. Whisk together the coconut milk or cream, curry paste and coriander until well combined. 3. Season wings and toss into curried coconut mixture to coat evenly. 
3. Arrange wings onto a greased baking tray and pour over any excess marinade and butter. 5. Cook for 15-20 minutes, turning regularly and basting with the pan drippings. 
4. Combine yoghurt, cucumber, cumin, garlic powder, lemon zest and juice. Season well. 
5. Serve wings with a chunky tomato salsa and cucumber and cumin yoghurt.

Lemon, garlic & coriander lamb riblets  

SERVES 2 

Turn your menu into a fireside outdoor feast and cook the lamb over hot coals for a smokier flavour.   

Ingredients 

8-10 lamb riblets 
Salt and milled pepper 
2 tsp ground coriander 
2 Tbsp olive oil
2 lemons, zested and juiced, plus extra for serving 
3 cloves garlic, grated 
2 Tbsp chopped fresh coriander 
Pinch chilli flakes  

FOR SERVING  

1 lemon, zested 
1 tsp flaked sea salt 
3 Tbsp chopped fresh coriander 
½ tsp garlic powder 
Pinch peppercorns 

Method

1. Season the lamb well with salt, pepper and ground coriander. 
2. In a bowl, whisk together olive oil, lemon zest and juice, garlic, fresh coriander and chilli flakes. 
3. Toss lamb with this mixture making sure to coat evenly. 
4. Heat a griddle pan until almost smoking and cook the lamb in batches for about 4-6 minutes, turning often. Baste regularly.
5. In a pestle and mortar, combine the lemon zest, flaked salt, fresh coriander, garlic powder and the peppercorns. Toss the hot lamb riblets in this mixture. 
6. Serve with lamb on a bed of rocket or salad leaves, and extra lemon wedges.

Cheat’s chicken quesadilla tray bake 

SERVES 6-8 

Bulk this up and add in canned corn kernels or beans to feed a bigger crowd. 

Ingredients 

Glug olive oil 
2 onions, chopped 
3 cloves garlic, chopped 
2 Tbsp smoked or regular paprika 
1 tsp chilli flakes 
1 can chopped tomatoes 
1 can tomato puree 
2 Tbsp brown sugar 
1 whole rotisserie chicken, shredded, skins and bones discarded 
½ punnet fresh coriander, chopped 
Salt and milled pepper 
8 flour tortillas 
1 cup grated Cheddar 
1 cup grated mozzarella  

FOR THE TOMATO SALSA  

1 red onion, chopped 
½ punnet cherry tomatoes, chopped 
2 Tbsp chopped fresh coriander 
¼ cup white vinegar 
2 Tbsp white sugar 

FOR SERVING  

Sour cream or plain yoghurt 
Fresh coriander Avocado, optional 

Method

1. Heat oil in a large pot and fry onions for 3-5 minutes. 
2. Add garlic, paprika and chilli flakes and cook for 2-3 minutes. Add a splash of water if it starts to catch. 
3. Add chopped tomatoes, tomato puree and sugar then simmer gently for 5-6 minutes while stirring. 
4. Fold through chicken, coriander and season well. Remove from heat 
5. Preheat oven to 180 ̊C. 
6. Arrange 2 of the flour tortillas in a large greased baking tray, making sure to cover the base. 
7. Arrange remaining flour tortillas in the tray to cover any gaps, making sure to overlap and have enough of each tortilla hanging over the sides of the tray. 
8. Fill the tray with your chicken mixture and top with both cheeses. 
9. Fold over the excess tortillas to enclose, brush with oil and bake for 15-20 minutes or until golden. 
10. Combine the salsa ingredients and season well. 
11. Slice the tray bake into 6-8 portions and serve while hot with salsa, sour cream, fresh coriander and avocado, if using.

Churros with citrus, chilli and chocolate sauce 

SERVES 4-6 

Short on time? Simply make the chocolate sauce and pair it with fresh fruit or marshmallows to dip into it. 

Ingredients 

FOR THE CHURROS  

2 cups (500ml) water 
180g (¾ cup) butter, chopped 
2 tsp (10ml) vanilla essence 
1 tsp (5ml) salt 
2 cups (240g) cake flour 
4 large eggs 
Vegetable oil, for frying  

FOR THE CINNAMON SUGAR  

1 cup (250ml) granulated sugar 
2 tbsp (30ml) ground cinnamon 

FOR THE ZESTY CHILLI CHOCOLATE DIPPING SAUCE  

2 slabs (150g each) dark chocolate, chopped 
½ cup (125ml) cream 
2 oranges, zested 
1 red chilli, deseeded and finely chopped  

FOR PIPING  

1 large star nozzle 
1 large piping bag 

Method 

1. Add water, butter, vanilla and salt to a pot over high heat, stir to melt and bring to a rapid boil. 
2. Remove the pot from the heat, add the flour and mix with a wooden spoon until a smooth paste forms.
3. Transfer paste to another bowl and cool for 10 min until you can press your finger into the mixture for more than 5 seconds. (Too hot and the mixture will cook the eggs). 
4. Add the eggs one at a time, beating until completely combined before adding the next. 
5. Heat a pot of oil for deep-frying.
6. Combine cinnamon sugar ingredients in a deep bowl. 
7. Snip off the end of your piping back and fit with your piping nozzle. 
8. Place bag into a long glass, folding the opening over rim of the glass. 
9. Spoon half of the mixture into the piping bag, close and twist to secure. Dip blades of a pair of scissors in some oil. (This prevents the batter from sticking). 
10. Pipe portions of the batter into the hot oil, using scissors to snip between each churro. 11. Deep-fry in batches for 2-3 minutes until golden and cooked through. 
11. Remove using a slotted spoon and immediately toss through cinnamon sugar to coat, then drain on paper towel. Repeat with remaining mixture to make 20-30 churros. 
12. Melt chocolate and cream over a double boiler until well combined. Stir through the zest and chilli. 
13. Arrange the churros on a serving plate with citrus, chilli chocolate sauce on the side.

4-ingredient chocolate cheesecake

SERVES 2-3 

If you’re in a rush, simply skip the refrigeration process and serve as is. 

Ingredients 

2 tubs (230g each) plain cream cheese, at room temperature 
½ cup icing sugar, sifted 
3 slabs (80g each) dark chocolate, melted 
1 packet (133g) Oreo biscuits, finely crushed  

FOR SERVING  

Fresh raspberries or strawberries 
Chocolate shavings 

Method 

1. In a large bowl, beat the cream cheese with a wooden spoon until soft. 
2. Whisk in the icing sugar, then fold in the chocolate.
3. Layer serving glasses with crushed Oreo biscuits and chocolate cream cheese mixture, alternating between the layers. 
4. Chill in the fridge until ready to serve. 
5. Serve the cheesecake topped with fresh berries and chocolate shavings.

Creamy chicken & sun-dried tomato pasta 

SERVES 2 

Splurge and add ½ tub plain cream cheese or cottage cheese to the sauce for extra decadence. 

Ingredients 

2 chicken breast fillets 
Glug olive oil 
1 tsp smoked or regular paprika 
1 tsp ground coriander 
½ tsp garlic powder 
Salt and milled pepper  

FOR THE SAUCE  

1 onion, chopped 
3 cloves garlic, chopped 
3 Tbsp butter 
2 Tbsp cake flour 
1 cup milk 
1 cup cream 
2 Tbsp Dijon mustard 
½ packet (120g) sun-dried tomatoes, chopped 
½ packet (150g) baby spinach 

FOR SERVING  

½ packet tagliatelle or spaghetti, cooked 
1 lime, zested and juiced 
¼ cup grated Parmesan  

Method 

1. Combine chicken, oil, spices and season well. Toss to coat. 
2. Heat another glug of oil in a pan and fry the chicken breasts for about 4-6 minutes per side until golden and cooked through. Set aside and keep warm for serving. 
3. Heat some oil in a pot and fry onions and garlic for 3-5 minutes or until they are golden. 
4. Add butter and once melted, remove from heat and whisk in the flour. 
5. Place the pot back onto a low heat then add milk and cream, while stirring until thickened. This should take about 6-8 minutes. 
6. Stir through mustard and sun-dried tomatoes and simmer gently for about 3-5 minutes. 
7. Season well and fold through baby spinach, simmer for 1 minutes and remove from the heat. 
8. In a bowl, toss the cooked pasta with the sauce and coat evenly. 
9. Divide the pasta and sauce between two serving bowls. 
10. Top with cooked chicken, drizzle with lime juice and sprinkle with zest. 
11. Finish off with Parmesan just before serving.

Recipes & styling: Chad January

Photography: Zhann Solomons

The post The ultimate Valentine’s Day spoils  appeared first on MyKitchen.

Time to take things up a notch with clever garnish ideas, gelatine 101 and creating the perfect pastry finish.  

The 5th of February is World Nutella day! To celebrate, here are two simple ways to make your own chocolate spread at home! 

Hazelnut chocolate spread 

Makes about 1 cup 

• Roast 200g blanched hazelnuts on a baking tray at 180°C for 10 minutes, until fragrant and golden.  
• Shake the tray halfway through to ensure even roasting.  
• Add nuts to a high-powered blender and pulse for 5 minutes, until a chunky paste forms, scraping down often to aid in blending.  
• Melt 80g dark chocolate with 3 Tbsp coconut oil, add to blender and blitz for 5 more minutes until smooth, stopping to scrape the mixture down every 30 seconds. 

Peanut butter chocolate spread 

Makes 2 cups 

• Add 1 cup smooth or chunky peanut butter and 2 Tbsp boiling water to a large bowl.  
• Whisk to combine. Melt 80g dark chocolate with 2 Tbsp coconut oil.  
• Add chocolate to peanut butter along with ½ tsp vanilla extract, and 1 tsp salt.  
• Whisk through until smooth and thick. 

Cook’s note 
Scoop the chocolate spread into an airtight jar or container and refrigerate for up to three weeks. Keep at room temperature for a while to soften. 

Washed up  

The finished look of your pastry can differ depending on what you use to baste it with before baking. Take a look at our wash chart: 

Milk 
Leaves a pale-yellow finish, perfect for scones and bread. 

Butter  

• Brush before baking for a crispy and flaky pastry, but monitor carefully to prevent burning.
• Brush after baking for a super glistening sheen, perfect for cinnamon rolls.

Honey  

• Brush towards the end of baking to create a deeper colour on bakes that aren’t browning.
• Brushing afterwards leaves a shiny gloss coat, perfect for hot cross buns.

Sugar or salt 
Sprinkle over pastry immediately after baking – this creates texture and emphasises flavour. Perfect for cookies or brownies. 

Whole egg or egg and a splash of milk 
Creates a golden finish, perfect for croissants, tarts and sweet bread. 

Egg yolk 
Creates a thicker layer and delivers a deeper golden finish, perfect for pies. 

Egg white 
Keeps pastry a pale colour and seals it, creating a barrier between the dough and filling. Can be used as a “glue” when folding pastry on itself. 

Simply set

Quick tips on how to use gelatine in bakings 

1. Gelatine contains animal products and isn’t vegetarian or halal. Substitutes such as Agar Agar (made from seaweed) or Xanthan gum (corn and sugar) can create effects similar to gelatine.

2. 1 tsp powdered gelatine equals 2 leaves gelatine – but each one has different setting abilities. Substituting them may not result in the required consistency. 3 tsp gelatine (6 sheets) sets 500ml liquid.

3. Processing gelatine is called “blooming”. To bloom sheets, submerge completely in cold water for 10 min then gently wring out the liquid. The hydrated sheets are now ready to be used in recipes or can be melted.

5. To melt gelatine, microwave for 3 seconds at a time, stirring in-between. You can also heat a small pot of water on the stove, place gelatine in a glass jug and lower into the hot water, stirring gently until melted. Don’t overheat as it will lose its setting capacity.
6. When adding melted gelatine to a cold mixture, the process needs to be fast. Whisk the specified amount of cold water into granules and set aside for 10 minutes. (FYI: It’s a powder, so you can’t put it under water like a sheet.)

Words by: Sjaan Van Der Ploeg 
Photographs: Fresh Living Magazine, Shutterstock 

The post How to make your own chocolate spread at home appeared first on MyKitchen.

Editor in chief brings you three different fried chicken recipes and the team tells you their favourite. 

There’s a new colonel in town! In the latest edition of the MK Test Kitchen, our Editor rolls up his sleeves to perfect the crispy, golden and flavourful favourite: fried chicken. 

Cornflake crumbed chicken

SERVES 4 

This recipe uses the traditional method of dipping into flour, egg and finally breadcrumbs before frying. You can also brine the chicken overnight for a more tender and juicer end result. 

Ingredients 

For the brine  

2L water 
½ cup coarse salt 
¼ cup sugar 
3-4 fresh or dried bay leaves 
Handful peppercorns 
1 lemon, sliced 
1 bulb garlic, halved  

8-10 chicken drumsticks 
1 cup cake flour 
Salt and milled pepper 
3 Tbsp barbecue spice
4 eggs, whisked 
2-3 cups crushed cornflakes 
Vegetable oil for deep-frying 

Method 

1. Place the brine ingredients into a pot and bring to a boil. Stir until sugar dissolves and remove from the heat. 
2. Add 1L cold water and 2 cups ice to the brine then allow to cool completely. 
3. Meanwhile using a skewer or fork, poke holes into each chicken drumstick (this allows the brine to absorb better). 
4. Place the chicken into the cold brine, cover and refrigerate for at least 3-4 hours, overnight is best. 
5. Remove the chicken from the brine and pat dry with paper towel. 
6. Whisk together the cake flour, salt, pepper and barbecue spice in a bowl. 
7. Fill two bowls, one with the whisked egg and the other with crushed cornflakes. 
8. Dip each of the chicken drumsticks into the flour mixture, then egg and lastly cornflakes. Make sure that the chicken is evenly coated. Serve hot.

Asian-style fried chicken

SERVES 4 

This method uses a quick marinade of spices, egg and corn flour (not regular flour) and is double-fried for the most perfect crunch, with a lighter crumb that lasts longer. 

Ingredients 

3 Tbsp Chinese five spice 
2 tsp brown sugar
1 tsp garlic powder 
1 tsp chilli flakes 
3 Tbsp soy sauce 
1 Tbsp sesame oil 
1 Tbsp Shaoxing wine 
1 egg 16 chicken wings, halved 
½ cup corn flour 
Vegetable oil for frying 
¼ cup warm honey, for serving  

Method 

1. In a bowl, whisk together 2 Tbsp Chinese five spice, sugar, garlic powder, chilli flakes, soy sauce, sesame oil, wine and egg until well combined. 
2. Add the chicken wings and toss to coat. 
3. Add half the corn flour and toss to coat evenly, creating a wet paste. Set aside to marinate for about 30 minutes, overnight is best. 
4. Add the remaining corn flour and toss to coat. 
5. Deep-fry wings in batches for 3-4 minutes (do not cook them all the way through). Drain on paper towel. 
6. Add a pinch of salt and remaining Chinese five spice to remaining corn flour and whisk to combine. 
7. Toss the wings lightly into the remaining corn flour mixture and deep-fry in hot oil for another 2-3 minutes or until golden and cooked through. Drain on paper towel. 
8. Brush the wings with warm honey and serve on a platter with your favourite dipping sauce.

Southern fried buttermilk chicken 

SERVES 4 

This recipe uses buttermilk as a marinade to tenderize the chicken overnight. Using a fork to whisk in some of the reserved marinade into the flour mixture before coating the chicken creates the large flakes – giving the chicken its unmistakable crunch. 

Ingredients 

4 chicken breast fillets, cut into strips 
Salt and milled pepper
1 cup buttermilk 
3 Tbsp sriracha 
4 cloves garlic, chopped 
Handful fresh coriander, chopped 
2 cups cake flour 
2 Tbsp dried mixed herbs 
1 Tbsp sea salt flakes 
2 tsp ground coriander 
1 tsp ground cumin 
1 tsp garlic powder 
1 tsp onion powder 
2 tsp smoked or regular paprika 
Vegetable oil for frying  

Method 

1. Place the chicken into a large bowl and season well. 
2. Add the buttermilk, sriracha, garlic and coriander and toss well to coat evenly. Set aside to marinate overnight, in the fridge. 
3. In a large bowl, whisk together the cake flour and seasonings. 
4. Take about ¼ cup of the buttermilk marinade and add to the flour mixture. Using a fork, whisk it to create large flakes. 
5. Dip chicken individually (do not shake off excess marinade) into the flour mixture, making sure to coat evenly. 
6. Deep-fry the chicken in hot oil in batches for about 4-5 minutes or until golden and cooked through. Drain on paper towel. 
7. Serve while hot with your favourite dipping sauce.

Cook’s note 
If using bone-in chicken pieces for this recipe, lower the temperature of your oil slightly as the chicken has to cook for much longer. Alternatively, deep-fry until golden and finish off in the oven until cooked through.  

The MK judging panel 

Sjaan Van Der Ploeg  

Food Stylist

My absolute favourite would have to be the Asian-style fried chicken. The seasonings used in the marinade gives it so much depth of flavour and the crumb is light, but still incredibly crispy – which is fantastic. My suggestion? Pair it with the sesame and soy dipping sauce and you’ve got a sure winner!  

Anelitha Hiti  

Editorial Assistant

I loved the cornflake crumbed chicken as it was so juicy, thanks to the brining process. I’ve never used cornflakes as a crumb and must admit, although unexpected, it was absolutely delicious! Such a great combination. 

Christine Siljeur  

Senior Designer

If I had to choose, it would have to be the Asian-style fried chicken. The flavour explosion it provided is not what you’d usually expect in fried chicken, so it really hit the spot. I loved that the crumb remaining crispy even after it was brushed with a bit of honey for some sweetness. 

James Cameron  

Assistant Photographer

For me, I loved how easy it was to eat the southern fried chicken strips. The meat itself was unmistakably juicy and tender – and that crumb is simply phenomenal. Definitely something I’d be making at home very soon! 

Recipes & Styling: Chad January
Photographs: Zhann Solomons. 

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