Stuffing chorizo under the skin adds a smoky, spicy flavour. The extra fat makes the chicken skin crispier and the roast succulent.

Chorizo and sage roast chicken

Serves 4-6 

Ingredients

1 (about 1.3kg) large free-range chicken
Salt and milled pepper
¾ coil (150g) chorizo sarta, chopped very finely
½ cup butter + extra for basting
2 tsp ground cumin
1 tsp smoked paprika
½ punnet (10g) sage, chopped + extra fried leaves for serving
6 sprigs thyme, leaves picked + extra for serving
2 lemons, zested
1 lemon, juiced
Herbed bulgur wheat, rice or roast potatoes, for serving 

Method

1. Season chicken all over, cover and set aside for 20 minutes to bring to room temperature (this ensures it cooks evenly.)
2. Combine chorizo with butter, spices, herbs, lemon zest and juice.
3. Blitz mixture in a food processor.
4. Loosen skin of chicken and rub a generous layer of butter mixture under skin and over breast and drumsticks.
5. Tie legs together with butcher’s string.
6. Roast chicken at 200°C for 55–65 minutes, basting every 15 minutes with a little butter,until golden-brown and skin is crisp. (If it’s browning too fast, cover with foil.) 
7. Serve chicken drizzled with pan juices and topped with sage, thyme and a side of your choice.

Flavour check-list 

Salty: butter, seasoning
Fat: chicken, chorizo, butter
Sweet: paprika
Acidity: lemon
Heat: chorizo 

Recipe & styling: Liezl Vermeulen
Photography: Donna Lewis

Also read: 4 festive sides for your roasts 

The post Chorizo and sage roast chicken  appeared first on MyKitchen.

We’ve added some spice for extra flavour to this classic.

Chicken à la king

Serves 4 

Ingredients

4 chicken breast fillets 

Salt and milled pepper 

1 Tbsp smoked paprika 

1 tsp chicken spice 

3-4 Tbsp olive oil blend 

2 red peppers, sliced 

1 green pepper, sliced 

2 onions, halved and sliced 

4 cloves garlic, chopped 

500g white button or portabellini mushrooms 

To add after defrosting 

1 ½ cups chicken stock 

2 cups cream 

½ cup frozen peas 

Handful chopped parsley 

Cooked pasta or rice 

Method

1. Slice chicken into long strips. Season chicken well, toss in spices to coat all over.

2. Heat oil in a pan over high heat, then fry chicken until golden brown on both sides, about 3 minutes a side. (Note: the chicken won’t be completely cooked through yet). Set aside. 

3. Heat oil in a pan over high heat and fry peppers for 3-5 minutes or until it gets some colour, but still holds its shape. Remove and lower heat.

4. Add another splash of oil and sauté onions and mushrooms on medium heat for 8 minutes. Add garlic, fry for another minute to cook and return all ingredients to the pan.

5. If freezing, toss together cooked ingredients and set aside to cool completely before freezing. Defrost at room temperature first before cooking again. 

6. Combine the chicken mixture, stock and cream.

7. Bring to a quick simmer for 5-8 minutes or until reduced to a thick, creamy consistency. 

8. Season, then add peas and parsley. Serve with pasta or rice. 

Recipe & styling: Liezl Vermeulen 

Photography: Austin Taylor 

Also read: Spicy herb roast chicken 

The post Chicken à la king appeared first on MyKitchen.

Summer is around the corner – and we can’t wait to dig into some light, fresh meals as we enter the sunny season. Try these quick-and-easy pasta recipes when you get that craving for carbs:

Nutty chicken and lemon tagliatelle

SERVES 4 // PREP TIME  10 min // COOK TIME 15 min

INGREDIENTS

50 g sun-dried tomatoes, roughly chopped

4 chicken breasts

1 cup chicken stock

500 g tagliatelle

1 garlic clove, minced

1 cup full-cream yoghurt

Zest of 1 lemon

⅓ cup lemon juice

2 sprigs fresh thyme, leaves picked

⅓ cup flaked almonds, toasted

METHOD

1. Cover the sun-dried tomatoes with boiling water and set aside to rehydrate.
2. Place the chicken breasts and stock in a pan over medium heat, cover and poach for 10 minutes or until cooked through.
3. Remove the chicken from the stock and shred using two forks, then set aside until needed.
4. Cook the pasta according to the package instructions, then drain and set aside.
5. Heat a little oil in a pan over medium heat and fry the garlic for 30 seconds until fragrant. Add the shredded chicken and drained sun-dried tomatoes, followed by the yoghurt, lemon zest and juice. Sprinkle with fresh thyme and season to taste.
6. Stir the pasta through the sauce until heated through. Serve with the toasted almonds and an extra sprig of thyme

To reduce waste and infuse more flavour into the dish, use the oil from the sun-dried tomatoes wherever this recipe calls for regular oil.

Recipe & styling: Marizka du Toit

Photography: Jurie Senekal

Tomato and bacon pasta

SERVES 4 // PREP TIME 10 min // COOK TIME 20 min

INGREDIENTS

300 g spaghetti

200 g pack bacon

2 cloves garlic, minced

1 tin (410 g) tomato & onion mix

Parmesan, to serve

Handful basil, to serve

METHOD

1. Cook the pasta according to package directions. Drain, reserving 1 cup of pasta water.
2. Fry the bacon over medium-high heat until golden. Remove and drain on a paper towel. Chop into pieces.
3. In the same pan, add the garlic and cook for 30 seconds until fragrant. Add about ½ cup of the reserved pasta water, bring to a simmer and stir, scraping off all the bits stuck to the base of the pan.
4. Add in the tomato-and-onion mix and cook, stirring, for 2 minutes until slightly reduced. Add your pasta to the sauce and toss until all the sauce is soaked up. Add a little more pasta water if it’s too thick.
5. Place the pasta into serving bowls, sprinkle over chopped bacon and grate over some Parmesan. Garnish with basil leaves to serve.

Pro tip: If the sauce tastes too acidic, add a teaspoon or two of sugar to help balance it out.

Recipes & styling: Jezza-Rae Larsen, Sjaan van der Ploeg;

Photography: Chanelle Naudt

Sicilian sardine pasta

SERVES 4 // COOK TIME 15 mins

INGREDIENTS

300g linguine, cooked as per packet instructions

90 ml olive oil, plus extra to fry

300g cherry tomatoes, halved

Salt and black pepper

20g coriander

15g basil

4 gherkins

Zest and juice of 1 lemon

2 tsp capers

2 tsp Dijon mustard

1 red chilli, seeded

3 × 120g tin sardines in olive oil

Parsley, to garnish

METHOD

1. Drizzle the warm linguine with 2 tbsp oil. Toss, then set aside.
2. Heat a glug of oil in a pan over high heat. Add the tomatoes and a large pinch of salt and fry for 5 minutes. Remove from the heat and set aside.
3. Place the coriander, basil, ¼ cup oil, gherkins, lemon zest and juice, capers, mustard and chilli in a food processor. Pulse until smooth. Season.
4. To serve, lightly toss the pasta with the sauce, tomatoes and sardines. Garnish with parsley.

ALSO READ: Savour summer with this lavender-berry nice cream

Butternut and goat’s milk cheese pasta

SERVES 4 // COOKING TIME 60 min

INGREDIENTS

250 g peeled and chopped butternut

¼ cup olive oil

Salt and pepper

1 red chilli, finely sliced

250 g shell pasta, cooked according to packet instructions

100 g chevin, crumbled

Flat-leaf parsley, to garnish

METHOD

1. Preheat oven to 220°C.
2. Place the butternut on a tray, drizzle with half the olive oil and season. Roast for 40 minutes.
3. Heat the remaining olive oil in a pot set over medium heat. Add the chilli and fry for 1 minute. Add the pasta, roast butternut and chevin, then season and toss to coat. Garnish with parsley.

Spaghetti with boerie meatballs

SERVES 4 // COOK TIME ± 1 hour

INGREDIENTS

200 g boerewors, casing removed

3 tbsp breadcrumbs

1 tbsp olive oil

410 g tin chopped tomatoes

1 tbsp caster sugar

1 tbsp soy sauce

2 tbsp Worcestershire sauce

2 tbsp balsamic vinegar

Salt and pepper

500 g spaghetti, cooked according to packet instructions

Parsley, to garnish

METHOD

1. Mix the boerewors and breadcrumbs in a bowl. Roll into 20 balls.
2. Heat the oil in a pot over high heat and brown the meatballs.
3. Reduce the heat, and add the tomatoes, sugar, soy and Worcestershire sauces and balsamic vinegar. Simmer for 25 minutes, then season.
4. Serve the meatballs and sauce with the pasta, and garnish with parsley.

ALSO READ: Summer lasagne

The post Fresh pastas to celebrate summer appeared first on MyKitchen.

Summer is here! It’s the perfect time to be out and about. Here are some great local hotspots you can visit whether you’re keen for a quick drink, a fun night out with your friends, a fine-dining experience or just a lovely Saturday brunch outing. 

Western Cape

Perfect for: Fine dining 

FYN Restaurant 

Dining at FYN Restaurant in Cape Town’s city centre is a culinary experience like no other. This food marvel was recently ranked at number 37 on the World Top 50 list of restaurants. The restaurant uses Japanese cooking techniques to prepare South African indigenous fynbos ingredients. FYN was opened in 2018 by chef Peter Tempelhoff and his partners Jennifer Hugé and Ashley Moss and has been on the radar ever since. The menu consists of five-course kaiseki-style menus for lunch and dinner. Those with specific dietary requirements are considered as well, with plant-based and pescatarian menus on offer. The dinner menu is more in demand, but if you go for lunch, you are rewarded with beautiful views of Lion’s Head and Table Mountain. FYN Restaurant offers food and service any foodie should be excited about. 

 

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Perfect for: A delicious brunch spot 

Pyjamas + Jam 

Pyjamas and Jam is a fantastic hidden gem in Somerset-West in the Helderberg valley (about 50 km from Cape Town). If you are looking for a laid-back, scrumptious brunch on a Saturday morning, this is your spot.  

This charming and trendy eatery offers hearty food, good music, great coffee, eclectic décor, treasured antiques and a buzzing vibe – the perfect combination for any escape from busy city life. The menu includes breakfast, lunch and drinks, and good news – breakfast is served till 16:00, so no need to rush out of bed for the delicious poached egg green toast or chicken livers and mosbolletjies. 

 

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Gauteng

Perfect for: A chic lunch outing 

GRK by Ethos 

Do you have a craving for Greek street food? Look no further – GRK by Ethos in Sandton will hit the spot. The Greek eatery opened in July and has been a local favourite, featuring Greek showstoppers like vaflaki and gyro. The gyro is made from a selection of thinly sliced meat cooked on a vertical rotisserie and served wrapped in pita bread. With a selection of meats ranging from chicken to lamb, and four different types of imported Greek pita bread – carob, corn, choriatiki and wholegrain – there is a gyro for everyone! This relaxed space is well worth the outing for both the food and the chic setting. 

 

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Perfect for: Drinks and dinner with friends 

Ukkō Restaurant 

Ukkō restaurant situated in Bryanston, Sandton is one of Jozi’s chicest hot spots right now. The Mediterranean–Asian restaurant specialises in tapas and small plates, ideal for sharing, and is the perfect meeting place for young professionals looking for a fun dinner and drinks over the weekend. Ukkō’s signature sushi is a menu highlight, especially the Ukkō roll with salmon, chives, avo and chilli. The décor and the buzzing vibe are any avid Instagrammer’s dream, so get dressed in your weekend’s best and enjoy a night out with your friends while you eat, sip, and snap the beautiful dishes and colourful cocktails. 

 

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Durban 

Perfect for: A coffee date 

Bard & Minstrel (Umhlanga) 

In the picturesque coastal town of Umhlanga in Durban, you’ll find this French brasserie-inspired café. Bard & Minstrel is ideal for a quiet coffee date, a catch-up with a friend or after-work drinks. The café serves small dishes and is the perfect spot to blow off some steam with friends as they serve the finest quality cocktails and Champagne. A great addition to the café is access to their contemporary library of Assouline coffee table books. Enjoy light meals such as the salmon tartare and a variety of delicious and eclectic sandwiches. 

 

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The post Local hot spots to keep on your radar appeared first on MyKitchen.

Take a culinary trip to Vietnam with this delicious zesty dish!

SERVES • TOTAL TIME 1 HR

INGREDIENTS

FOR THE LEMONGRASS PASTE

• Ginger 2 tbsp
• Garlic cloves, minced 6
• Lemon grass 2 stalks
• Honey 2 tbsp
• Lime juice ¹/4 cup
• Fish sauce 2 tsp
• Oil 2 tbsp

FOR THE SWEET STICKY SAUCE

• Brown sugar ¹/4 cup
• Soy sauce ¹/4 cup
• Rice vinegar 2 tbsp
• Garlic clove, minced 1
• Ginger peeled and minced 1 cm

FOR THE MANGO AND CHILLI SAUCE

• Canned mango 1 x 410 g
• Coriander 30 g
• Parsley 20 g
• Oil 2 tbsp
• Lime juice 3 tbsp
• Garlic clove, peeled and chopped 1
• Red chilli 1

TO SERVE

• Sesame seeds, toasted 1 tbsp
• Spring onion, chopped, 1
• Handful of coriander
• Lime, cut into cheeks 1

FOR THE LEMONGRASS PASTE

1. Blend all the ingredients, except the oil, together in a blender or a food processor.
2. Toss the chicken thighs with the lemongrass paste until they’re well coated. Set aside to marinate for 30-40 min.
3. Heat the oil in a pan over medium. Cook the chicken in two batches so as not to overcrowd the pan. Cook on each side for 5-8 min until golden brown. Place half the chicken thighs in the hot skillet and leave undisturbed for 5 min. Then, flip the chicken pieces and cook until cooked through, about 8 more min. Repeat with remaining chicken thighs.

FOR THE SWEET STICKY SAUCE

1. Combine all the ingredients together in a pot and bring to a simmer over a medium heat. Simmer for 5-6 min or until the sauce thickens.

FOR THE MANGO AND CHILLI SAUCE

1. Combine all the ingredients together in a blender and blend on high until all ingredients are well combined.

TO SERVE

1. Serve the chicken topped with the sweet sticky sauce, toasted sesame seeds, spring onion, handful of coriander and lime cheeks. Top with the mango and chilli sauce.

The post Lemongrass chicken with mango and chilli sauce appeared first on MyKitchen.

We love Indian food especially this simple butter chicken! It may be simple, but it is still packed with flavour and perfect for cosy winter evenings.

SERVES 4 // TOTAL TIME 55 min + marination

INGREDIENTS

For the chicken marinade

Boneless chicken fillets, sliced into short strips 4 
Plain yoghurt ¾ cup 
Garlic cloves, minced 3 
Piece ginger, grated 3 cm 
Garam masala 1 tsp 
Ground cumin 1 tsp 
Turmeric 1 tsp 
Chilli powder ½ tsp 

For the sambal

Oil 1 ½ tbsp 
Red chillies, washed & de-stemmed 200 g 
Garlic clove, minced 1 
Lime juice 1 tbsp 
Salt 2 tsp 
Brown sugar 1 tbsp 

For the curry

Oil 2 tbsp 
Onion, chopped 1 
Garlic cloves, minced 3 
Piece ginger, grated 2 cm 
Butter 2 tbsp 
Garam masala 2 tbsp 
Ground cumin 1 ½ tsp 
Turmeric ½ tsp 
Tomato paste 2 tbsp 
Tin tomatoes 1 × 400 g
Chicken stock 1 cup 
Sugar 1 tbsp 
Cream 1 cup 

To serve

Basmati rice, cooked
Roti 4 
Coriander sprigs, to garnish

METHOD

For the chicken marinade

1. Place all ingredients in a bowl and mix to coat the chicken evenly. Cover and set aside for at least 3 hours to marinate.

For the sambal

1. Place the oil in a pan over high heat. Once hot, add the chillies and garlic, then fry for 30 seconds.
2. Remove from the heat and add to a food processor with the remaining ingredients. Blend into a rough paste, then transfer to a jar and set aside.

For the curry

1. Place the oil in a pot over medium heat. Add the onion and fry for 4 minutes. Add the garlic and ginger and fry for 1 min until fragrant. Add the butter, garam masala, cumin, turmeric and tomato paste. Fry for a minute, stirring well. 
2. Add the tinned tomatoes, stock and sugar. Bring to a boil, then reduce to a simmer. Cook for 20–30 min, until reduced.
3. Add the cream, chicken and marinade to the sauce and cook for 10 minutes or until the chicken is cooked. 
4. Serve in bowls with rice, warm roti, coriander and sambal.

Recipes & styling: Sjaan van der Ploeg
Styling assistant: Jezza-Rae Larsen, Kirsty Buchanan
Photography: Chanelle Naudt/hmimages.co.za

You can’t deny that curry on a cold winters day is not the absolute best! So why not ditch the usual chicken or veg and try our crab curry recipe instead!

The post Simple butter chicken  appeared first on MyKitchen.