This recipe has two tricks up its sleeve! Buttermilk tenderises the chicken while salt water keeps it moist. Serves 4

  Ingredients 

For the buttermilk chicken: 

1 (about 1.2kg) whole chicken, spatchcocked
2 cups buttermilk
1 Tbsp fine Himalayan salt
1 cup water 

 For the chunky olive gremolata: 

10g fresh basil
10g fresh parsley
50g packet blanched almonds, toasted and chopped
3-4 Tbsp olive oil blend
2 Tbsp lemon juice
200g green olives, pitted and chopped
½ red onion, finely diced  

Method  

1. Place chicken in a deep dish and pour over the buttermilk mixture. Cover in clingfilm and refrigerate for 12-24 hours (the longer the better).
2. One hour before braaiing, remove the chicken from the fridge. Wipe off the marinade, place on a plate, cover and set aside to come up to room temperature.
3. Meanwhile, combine the gremolata ingredients and chop to combine. (If you prefer a finer texture, you can blitz it in a food processor.)
4. Prepare medium-hot coals. Place chicken in a K-flap grid for ease of turning.
5. Braai chicken for 28-35 minutes, turning every 3-4 minutes. (To test if chicken is done, prick the breast or thigh with a sharp knife. If the juice is clear, it is done.)
6. Serve the chicken cut into pieces with gremolata spooned on top.

Recipe & styling: Liezl Vermeulen 
Photography: Zhann Solomons  

The post Buttermilk spatchcock with chunky olive gremolata appeared first on MyKitchen.

The chicken itself is loaded with zingy flavour, while the sauce hits with a spicy kick to layer in flavour.
Serves 4 

 Ingredients  

For the marinated chicken: 

1 cup freshly squeezed orange juice
Juice of 3 lemons (about 150ml)
Juice of 2 limes (optional)
3 Tbsp Worcestershire sauce
2 tsp cumin seeds, toasted
20g coriander, chopped + extra for serving
4 cloves garlic, finely chopped
4 chicken thighs
4 chicken drumsticks
½ Tbsp ground cumin
2 Thai green chillies 

For the mojo sauce: 

1 large green bell pepper
¼ cup chopped fresh coriander
2 cloves garlic, finely chopped
½ tsp salt
1 Tbsp white wine vinegar
2 Tbsp olive oil 

 Method 

1. Combine the ingredients for the marinated chicken in a deep dish or resealable bag. Seal and leave to marinate for up to 3 hours (or at least an hour).
2. An hour before braaiing, remove chicken from the fridge to allow it to come up to room temperature.
3. For the sauce, char green peppers over a very hot braai as the flames start to die down (or over an open gas hob flame) until blackened all over. Cool peppers, core and discard seeds, then cut into chunks.
4. Blitz pepper chunks and remaining ingredients together in a jug blender at a medium speed or use a stick blender to create a smooth sauce. Season to taste.
5. Prepare medium-hot coals. Place chicken pieces on a braai grid and braai for about 15-18 minutes, or until cooked through, turning regularly.
6. Serve chicken hot off the braai with mojo sauce on the side, garnished with coriander.

 Recipe & styling: Liezl Vermeulen 
Photography: Zhann Solomons  

The post Mexican chicken asado with mojo sauce   appeared first on MyKitchen.

  With flavours that remind you of bobotie, these frikkadels come with a rich gravy-like sauce that coats the meat and rice. 

Serves 4-5 

Ingredients  

For the frikkadels

750g lean beef mince
½ tsp fine salt
2 tsp ground coriander
2 Tbsp mild-to-strong curry powder
¼ cup raisins or sultanas
2 Tbsp Worcestershire sauce
2 Tbsp fruit chutney

For the sauce

Canola oil, for frying 
3 cloves garlic, finely chopped
3cm knob ginger, grated
3 sprigs curry leaves
1 tsp cumin seeds, crushed
1 tsp mustard seeds
2 Tbsp mild-to-strong curry powder
2 tsp ground turmeric
1 Tbsp roasted garam masala
1 cup vegetable or beef stock
1 cup cream
Salt and milled pepper
Yellow rice, for serving
Fried garlic slices and fried curry leaves, for serving (optional) 

Method  

1. Combine frikkadel ingredients. Using your hands, mix all the ingredients together and ensure they are evenly distributed.
2. Shape into 4cm balls (about 30g each), making 28 frikkadels. 
3. Heat oil in a deep pan over medium heat. Fry half the meatballs at a time, browning well and shaking the pan often to retain the round shape. Once well browned, about 5 minutes, remove and set aside. Repeat with remaining meatballs. 
4. In the same pan, prepare the sauce. Fry the garlic, ginger, curry leaves, cumin and mustard seeds over a medium heat until golden, about 3 minutes. 
5. Add the remaining spices, fry for 1 minute and then add stock and cream. Season.
6. Bring to a simmer for about 20-25 minutes until the sauce is reduced and thickened.
7. Serve meatballs with a spoonful of sauce and rice on the side. Garnish with garlic and curry leaves, if using

 Good Idea  

If the meatballs aren’t cooked through, add them to the sauce and cover for the last 5 minutes of simmering 

6Recipe & styling: Liezl Vermeulen  

Photography: Zhann Solomons  

The post Cape Malay beef frikkadels appeared first on MyKitchen.

Poulet à la moutard has the sharpness from mustard balanced by creaminess. This sauce, with the thickness of a gravy, is rich but isn’t heavy as it doesn’t use a starch to thicken it. Instead, mustard and egg are used to create an emulsified sauce.

Serves 4-6

Ingredients

• 8 bone-in chicken thighs
• Salt and milled pepper
• 2 Tbsp olive oil blend
• 2 diced shallots, chopped (or 1 onion works well, too)
• 2 cloves garlic, sliced
• ⅘ cup (200ml) dry white wine
• 2 bay leaves
• 4 sprigs of thyme
• 1½ cups chicken stock
• 1 Tbsp whole-grain Dijon mustard
• 1 Tbsp Dijon mustard
• 4-6 leeks, cut into 5cm sticks
• ¼ cup cream

For serving:

• Pangrattato (see cook’s note)
• Chopped parsley and thyme leaves
• Mash or rice

Method

1. Preheat oven to 200°C.
2. Season chicken well. Heat oil in an oven-safe pot over medium-high heat.
3. Brown chicken on both sides, for about 3-4 minutes stock and mustard. Season. a side. Remove and set aside.
4. In the same pan, brown leeks for 2-3 minutes. Remove and set aside.
5. Scoop about half of the pan juices or fat out of the pan, so you’re left with about 1 Tbsp fat only. (This is important as you’re making an emulsified sauce, so too much fat can cause it to split.) Turn heat to medium.
6. Add shallot or onion and sauté for 5 minutes until softened. Add garlic and cook for a minute until golden.
7. Add wine to deglaze the pot, stirring with a wooden spoon or spatula to loosen any browned bits at the bottom of the pan. Add bay leaf, thyme and stir in
8. Return chicken to the pot, placing skin-side up. Nestle leeks around chicken.
9. Braise uncovered in the oven for about 23-28 minutes, or until the chicken is cooked through. (To check if the chicken is done, pierce it with a sharp knife at its thickest point. If liquid running out is clear, the chicken is cooked.)
10. Remove chicken from the pot and place over medium-high heat on the stovetop. Add cream, stirring to combine, and allow to simmer to reduce and thicken to a coating, gravy consistency.
11. Sprinkle with pangrattato (if using) and herbs just before serving. Serve with rice or mash.

Cook’s Note

To make a pangrattato, tear crusty bread into small pieces. Toast in a pan with butter and/or oil until crispy. Mix with chopped herbs (such as parsley, thyme and rosemary) and a grating of Parmesan. We’ve added this for extra flavour, but it is not used in the traditional French recipe.

Recipe & Styling: Liezl Vermeulen
Photographs: Zhann Solomons
Text Courtesy of: My Kitchen magazine

The post Everything You Need to Know About Mustard Chicken appeared first on MyKitchen.

This is the recipe you pull out when you’re hosting a dinner party and want to impress. 

Short rib ragú tagliatelle

Serves 6-8 

Ingredients 

3 Tbsp (45ml) olive oil
2 onions, grated
1 packet celery, grated
4 cloves garlic, grated
1.6kg beef short rib
Salt and milled pepper
200g pork belly or pancetta, cut into ½cm thick cubes
100g tomato paste
1 cup red wine
⅓cup milk
2 cups passata
2 cups beef stock
1 Tbsp brown sugar
1 piece of Parmesan rind (optional)
Grating of nutmeg
4 sprigs rosemary
4 sprigs thyme + extra leaves for garnish
700g tagliatelle pasta, for serving
Parmesan, for serving 

Method   

1. Preheat oven to 180°C.
2. Heat half the oil in an oven proof pot over medium heat. Add the onion and celery and sweat for 5-8 minutes, careful not to brown – aromatics should just turn translucent. Add garlic and fry for a minute. 
3. Spoon aromatics out of the pot, making sure the pot is clean as any leftover bits will burn hereafter. 
4. Add remaining oil to the pot, increasing heat to high.Season short rib well. Once pot is very hot, add short rib in two batches and brown well on all sides. There will be a caramelised layer (called the fond) forming at the bottom of the pot – keep scraping it off to encourage caramelising. 
5. After about 12-15 minutes when all your meat is deep, dark brown, remove and set aside. Add the pork cubes and cook for another 5 minutes until browned 
6. Add tomato paste and cook for 2-3 minutes until it turns a deep red colour and starts to caramelise. 
7. Return short rib and add wine to deglaze the pot, then simmer to reduce by a third. 
8. Add milk and cook down for 2 minutes (this will tenderise the meat). Then add remaining ingredients and return aromatics to the pot. Bring to a quick simmer. 
9. Cover with a tight-fitting lid and place in the oven. Cook for 1 hour, then turn the heat down to 160°C and cook for a further 1½-2 hours. It is ideal to switch off the oven and leave the pot in the oven, to cook in the residual heat. 
10. Once cool, remove the short rib and shred the meat, discarding bones and any sinewy fat. Remove Parmesan rind and herbs from the sauce, then return shredded meat to the pot and reheat when ready for serving. 
11. Adjust seasoning, adding a splash of vinegar if needed. 
12. Serve on a bed of tagliatelle and top with Parmesan shavings and extra thyme leaves. 

 Cook’s note: Take your time to caramelise all sides of every piece of meat, as this is where a deep flavour comes from.

Trattoria  

These rustic Italian eateries are the there for everyday fare. It is not as fancy as a city restaurant, but not quite as relaxed as the wine-focused osteria spots. Here the service style is casual – don’t expect a printed menu – often serving food family-style, meaning a big plate in the centre for everyone to dish up. The traditional Italian meals are sold at moderate prices, but come in bountiful servings, just like a nonna would dish up. 

Recipe & styling: Liezl Vermeulen 
Photography: Zhann Solomons 

Also read: Smoky BBQ pork ribs & cheesy loaded fries

The post Short rib ragù tagliatelle appeared first on MyKitchen.

As the leaves turn golden and the air grows crisp, there’s nothing more soul-soothing than a steaming bowl of stew. These comforting stew recipes are your ticket to cosy evenings and warm gatherings this chilly season. 

Classic tomato bredie  

Serves 6-8 

Ingredients  

For the bredie  

800g-1kg beef shin, knuckles or neck (mutton or Iamb works well, too)
Salt and milled black pepper 
Flour, for dusting
3 Tbsp canola oil + extra for frying
1 onion, finely chopped
4 cloves garlic, minced
3 sprigs fresh thyme
2 bay leaves
2 tsp chilli flakes
1 Tbsp grated fresh ginger
1 cinnamon stick
1 tsp cumin seeds
1 tsp coriander seeds
3 Tbsp tomato paste
1 Tbsp sugar
3 cups beef stock
2 cans (410g each) chopped tomatoes
300g exotic or cherry tomatoes
500g baby potatoes
150g baby carrots, peele

For serving 

Chopped coriander
Cooked rice, mash or samp 

Method  

1. Season meat generously and toss in flour to coat, making sure to dust off excess. 
2. Add 3 Tbsp oil to a large pot over high heat and brown meat in batches for 4-6 minutes until caramelised. Remove and set aside.  
3. Add another glug of oil and fry onions for 5 minutes until golden. 
4. Stir in garlic, herbs and spices for 30 seconds or until fragrant.  
5. Add tomato paste and sugar and fry for a minute. 
6. Pour in stock and chopped tomatoes. Use a wooden spoon to scrape the bits stuck to the bottom of the pan. 
7. Bring to the boil, then reduce to a simmer.
8. Cover and cook for 75 minutes, add the baby potatoes, tomatoes and carrots. Continue cooking for another 45 minutes until meat is tender and liquid has reduced.   
9. Serve bredie hot with cooked rice, creamy mash or samp. 

Words: Sjaan van der Ploeg
Photography: Zhann Solomons

Osso Buco  

Serves 4  

Ingredients

Canola oil for frying 
250g pork rashers, cubed 
2kg beef shin 
Salt and milled pepper 
Flour for dusting 
2 onions, chopped 
3-4 carrots, peeled and chopped 
3 sticks celery, chopped (leaves included) 
2-3 fresh or dried bay leaves 
4-5 sprigs fresh thyme 
1 cup white wine 
2 cups beef or chicken stock 
  

For the gremolata 

½ punnet (10g) fresh parsley, chopped 
2 lemons, zested 
1 chilli, deseeded and chopped 
1 clove garlic, finely chopped  

Method 

1. Heat oil in a large pot over medium-high heat and fry pork rashers for 5-6 minutes or until crispy. Drain on kitchen paper. 
2. Season the beef well and dust in flour, shaking off the excess. 
3. Brown beef in batches for about 3-4 minutes per side or until golden. Set aside. 
4. Lower the heat and sauté onions ,carrots and celery for 6-8 minutes or until softened and lightly golden.  
5. Add herbs, return beef and pork to the pot and increase the heat. Pour wine and stock over the meat and bring mixture to a simmer.  
6. Cover partially with a lid and simmer gently for about 1½ hours or until meat is fork tender and the sauce has reduced and thickened slightly. Stir regularly and adjust seasoning if needed. 
7. Combine gremolata ingredients and set aside. 
8. Serve osso buco with your favourite starchy side and top with gremolata.  

Cook’s note: Add some colour and flavour to your meal by adding some cherry tomatoes to the stew 10 minutes before the end of the cooking time. 

Recipe & styling: Chad January
Photography: Zhann Solomons

Mushroom & marmite lamb stew with herbed dumplings 

Serves 6  

Ingredients 

Salt and milled pepper 
2kg lamb neck or knuckles 
¼ cup cake flour 
3 Tbsp canola oil 
2 onions, chopped 
2 carrots, chopped 
2 celery stalks, sliced 
3 cloves garlic, chopped 
1 punnet white button mushrooms, roughly chopped 
3 Tbsp Marmite 
1 Tbsp tomato paste 
1 tsp brown sugar 
3 cups water 
2 bay leaves 
2 Tbsp fresh parsley, chopped 
1 lemon, juiced 

For the herbed dumplings 

2 cups cake flour 
4 tsp baking powder 
2 tsp sugar 
Salt and milled pepper 
3 Tbsp fresh parsley, chopped 
2 Tbsp butter 
1½ cups milk or buttermilk  

Method  

1. Season the lamb and coat each piece with flour, shaking off the excess. 
2. Heat 2 Tbsp oil in a large ovenproof pot and brown lamb in batches for about 3-5 minutes per side. Remove from the pot. 
3. Heat remaining oil in the same pot and fry the onion, carrots, celery and garlic for about 2-3 minutes.  
4. Add mushrooms and cook for a further 3-5 minutes. 
5. Stir through marmite, tomato paste and sugar and cook for 2-3 minutes.
6. Add water, bay leaves and return lamb to the pot.  
7. Cover with a lid and simmer over a low heat for about 45-50 minutes, stirring often. 
8. Remove bay leaves and stir through parsley and lemon juice. 
9. Preheat oven to 180°C. 
10. For dumplings, combine dry ingredients and herbs in a large bowl. 
11. Rub in butter using your fingertips until it resembles coarse breadcrumbs. 
12. Stir through the milk or buttermilk to create a thick batter. 
13. Drop tablespoonfuls of batter onto simmering stew. 
14. Cover with a lid and transfer to the oven. Bake until dumplings are cooked, about 15 minutes. 
15. Serve the stew while hot, scattered with fresh herbs and lather dumplings with some butter, if you like.

Recipe and photographs courtesy of Fresh Living Magazine

The post 3 Soul-soothing autumn stews appeared first on MyKitchen.