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.

All the fiesta fun of nachos – crispy, creamy, fiery – stacked smartly in a grab-and-go salad jar. 

Nacho salad jar

Serves 4 

Ingredients

For the mince: 

2 tsp olive oil
1 small onion, finely diced
2 cloves garlic, minced
500g beef mince
1 sachet (50g) tomato paste
2 tsp each cumin, coriander and smoked paprika
1 tsp chilli flakes (optional)
1 can (400g) whole cherry tomatoes in tomato juice
Handful parsley, chopped
Salt and milled pepper

½ can (205g) corn kernels, drained and rinsed
1 jalapeño, seeds removed and finely chopped (optional)
1 lime, zested and juiced
200g cherry tomatoes, quartered
¼ small red onion, finely chopped
Handful coriander, finely chopped
1 can (400g) black or red kidney beans, drained and rinsed
½ cup sour cream (optional) 100g Cheddar, coarsely grated
Nacho chips, to serve 

Method

1. For the mince, heat olive oil in a skillet over medium heat and sauté onions for about 4 minutes. 
2. Add garlic and mince, allow to brown for about 4-5 minutes while stirring regularly. 
3. Add tomato paste and spices; stir while cooking on a high heat for 2-3 minutes. 
4. Lower the heat and add tomatoes. Cook uncovered for about 15 minutes, or until all the juices have evaporated, resulting in a thickened sauce. Add parsley and season. 
5. Separately, combine corn, jalapeño, lime zest and juice to taste. Season and set aside. 
6. Combine tomatoes, red onion and coriander. Season and set aside. 
7. Layer the nacho jars starting with the mince, followed by the corn salsa, beans, sour cream, tomato salsa and cheese. 
8. Serve with nacho chips on the side.

Cook’s tip: Limes can be costly when out of season; swap them for about 30ml of lemon juice if you like.  

Recipes & styling: Lichelle May

Photographs: Zhann Solomons

Also read: Microwave magic: Quick bean nachos 

The post Nacho salad jar appeared first on MyKitchen.

Add variety to your menu with this butter-rubbed chicken – it’s a fusion of flavour!

Stuffed roast chicken 

Serves 6-8 

Ingredients

½  cup butter, softened 
1½ Tbsp smoked paprika 
1 lemon, zested and juiced 
5 cloves garlic, finely grated 
8 sprigs thyme, picked and chopped 
3 sprigs rosemary, picked and chopped
Handful parsley, finely chopped
Salt and milled pepper
1 (about 1.8kg) large chicken, giblets removed 
Chicken stuffing 

Method

1. Preheat oven to 200°C. 
2. Mix butter, paprika, lemon zest and juice, garlic and herbs together. Season. 
3. Using your fingers, gently loosen the skin from the meat, without tearing it. 
4. Rub ¾ of the flavoured butter underneath the skin of the chicken and spread the remaining butter on top of the skin. Season well.
5. Place the stuffing into the chicken cavity, placing some around the chicken. 
6. Roast the chicken uncovered for 20 minutes. Lower the oven temperature to 180°C and roast for another 45-60 minutes or until cooked and golden. 
7. Serve hot out of the oven with side dishes of your choice.

Chicken stuffing 

Makes enough for 1 chicken 

Mix the meat of 500g sausage of your choice, with ¾ cup breadcrumbs, 1 punnet (20g) chopped herbs of your choice (such as parsley, coriander, dill or thyme), zest of 1 orange or lemon. Season. Shape into golf ball-sized meatballs. 

Recipe & styling: Lichelle May
Photography by: Zhann Solomons

Also read: Tomato, mozzarella & pomegranate salad 

The post Stuffed roast chicken  appeared first on MyKitchen.

The pepper crust and biltong butter is a powerful combo.

Pepper crusted rib-eye 

Serves 4-6 

Ingredients

2 (450g each) rib-eye steaks
2 Tbsp Dijon mustard
¼ cup black peppercorns
1 Tbsp sea salt flakes
Biltong butter, for serving 
1 punnet (30g) wild rocket 

Method

1. Pat the steaks dry with kitchen paper. Brush all sides of the steaks with mustard.
2. Crush peppercorns in a spice grinder or mortar and pestle. Combine the pepper and salt in a dinner plate.
3. Press all sides of the steaks into the spice mix to create a pepper crust.
4. Braai the steaks on medium-hot coals for about 10-15 minutes, turning halfway through the cooking process.
5. Rest the steaks for 10 minutes before slicing.
6. To garnish, dollop with biltong butter and scatter with wild rocket.
7. Serve steaks with your favourite sides and salads.

Biltong butter 

Makes about 1 cup 

Combine ½ cup softened butter with about ½ cup biltong dust, ½ tsp ground coriander and a handful of chopped parsley. Season. Serve spread onto bruschetta or chill, scoop and serve on steaks. 

Recipe & styling: Lichelle May
Photography by: Zhann Solomons

Also read: Ultimate Cape Malay leg of lamb 

The post Pepper crusted rib-eye  appeared first on MyKitchen.

Spice up your lamb cut this holiday season. Shred left overs for sandwiches or wraps.

Ultimate Cape Malay leg of lamb 

Serves 8 

Ingredients

2kg leg of lamb, bone in
10 cloves garlic
2 cups amasi
7 Tbsp Cape Malay spice blend
Salt and milled pepper
3 onions, sliced
500g rainbow carrots, washed
1 whole garlic bulb, halved
Olive oil 
⅓ cup butter 

Method

1. Using a pairing knife, pierce the lamb in the shape of an ‘X’ and press a garlic clove into each opening.
2. Mix together the amasi and spice. Season.
3. Rub the lamb with the amasi marinade, season and allow to marinate for 4-6 hours or ideally overnight.
4. Preheat oven to 200°C.
5. Place the marinated lamb into an ovenproof dish and scatter the onion, carrot and garlic halves around the lamb. Drizzle with olive oil and dot butter around the lamb.
6. Roast uncovered for 30 minutes. Lower heat to 160°C, cover with foil and roast for another 1½ hours or until the meat pulls away from the bone.
7. Serve the lamb with your choice of sides.

Recipe & styling: Lichelle May
Photography by: Zhann Solomons

Also read: Side dishes that might upstage your meaty mains for your festive feast 

The post Ultimate Cape Malay leg of lamb  appeared first on MyKitchen.