Buttermilk is totally underrated and deserves its moment in the limelight, which  is why editor Chad January has shared four ways it can easily be added into our  weekly rotation to tenderise meat and add zing. 

Pork and crispy ravioli salad with zingy buttermilk dressing 

Serves 4 • Total Time 30 Min  

Ingredients

FOR THE PORK  

1 pork fillet (about 500g to 800g) 
Salt and milled black pepper  
2 tsp ground coriander  
1 tsp ground cumin  
1 tsp smoked paprika  

FOR THE RAVIOLI  

250g store-bought filled ravioli  
Vegetable oil, for frying  

FOR THE DRESSING  

1 cup buttermilk  
1 lemon, zested  
1 lime, zested  
2 tsp pink or mixed peppercorns, crushed 
2 Tbsp chopped fresh basil  
Pinch chilli flakes  

FOR SERVING  

1 packet cos or gem lettuce hearts, halved or shredded 
Glug olive oil  
2 stalks celery, shaved 
125g cherry tomatoes, halved  
Fresh basil, for serving  

Method

1. Generously season pork fillet. 
2. Combine coriander, cumin and paprika and evenly coat pork with the spice mixture. 
3. Heat oil in a large pan and fry fillet for about 5-6 minutes per side or until cooked through and all sides are golden. Set aside to rest for about 5-6 minutes before slicing. 
4. Deep-fry ravioli in hot oil for 3-4 minutes or until golden. Drain on kitchen paper and season. 
5. Combine dressing ingredients in a bowl and season well. 
6. Arrange lettuce, celery, tomatoes and basil on a serving platter. 
7. Top with sliced pork, crispy ravioli and drizzle with buttermilk dressing. 

Chef’s Tip 
No ravioli? No problem! Swap for crunchy ciabatta croutons or crispy baby potatoes.  

Buttermilk-marinated steak with herbed creamy mash 

Serves 4 • Total Time 30 Min Plus 30 Minute Resting Time 

Ingredients

FOR THE STEAK  

4 rib eye steaks or porterhouse steaks  
Salt and milled black pepper  
Canola oil, for frying 
3 Tbsp butter  
1 lemon, juiced  

FOR THE MARINADE  

2 cups buttermilk  
4 cloves garlic, grated  
2 tsp chilli flakes  
1 tsp smoked paprika  
2 Tbsp chopped fresh chives   

FOR THE MASH  

6 medium potatoes, peeled and cubed  
¼ cup buttermilk  
2 Tbsp butter  
1 Tbsp wholegrain mustard  
3 Tbsp chopped chives or parsley, plus extra for serving  

Method

1. Generously season steaks. 
2. Combine marinade ingredients and add steaks, taking care to coat evenly. Marinate for 30 minutes. 
3. Boil potatoes for about 6-8 minutes or until cooked through. Drain. 
4. Mash potatoes with the back of a wooden spoon until smooth. 
5. Stir through buttermilk, butter, mustard and herbs. Season well. 
6. Remove steaks from marinade and pat dry. 
7. Heat oil in a large saucepan or griddle pan and fry steaks for about 3-4 minutes per side. 8. Add butter during last 2 minutes of cooking time. Add lemon juice and baste steaks with pan drippings. Rest for at least 4-5 minutes before slicing. 
8. Dollop mash onto plates and top with sliced steak. 
9. Drizzle with pan drippings and garnish with fresh herbs. 

Chef’s Tip
This marinade works wonders on chicken and pork too. The buttermilk’s slight acidity helps to tenderise meet and bring out its flavour. 

Buttermilk vetkoek with cream cheese, biltong and preserved figs 

Serves 4-6 • Total Time 20 Min 

Ingredients

FOR THE VETKOEK  

2 cups cake flour  
4 tsp baking powder  
1 tsp salt  
2 Tbsp melted butter  
1 egg  
1 cup buttermilk  
2 Tbsp chopped coriander  
Vegetable oil, for frying  

TO SERVE  

100g cream cheese  
2 Tbsp chopped fresh thyme, plus extra for serving 
Salt and milled black pepper  
50g sliced biltong  
100g preserved figs, quartered and syrup reserved  

Method

1. Sift together flour, baking powder and salt into a large bowl. 
2. In a separate bowl, whisk together butter, egg, buttermilk and coriander. 
3. Combine wet and dry ingredients to create a smooth, thick batter. 
4. Using a large serving spoon, drop spoonful’s of batter into hot oil and fry for about 5-6 minutes or until vetkoek is golden and cooked through. Drain on kitchen paper. 
5. Combine cream cheese and thyme. Season well. 
6. Serve buttermilk vetkoek with dollops of herbed cream cheese and top with biltong and figs. Drizzle with preserved fig syrup and garnish with fresh herbs to finish. 

Mustard And Buttermilk Poached Chicken With Wilted Greens And Charred Red Onions 

Serves 4 • Total Time 45 Min 

FOR THE CHICKEN  

¼ cup butter  
3-4 cloves garlic, sliced  
2 tsp grated fresh ginger  
1 lemongrass stalk, sliced  
1 red chilli, halved  
2 cups buttermilk 
½ cup chicken stock  
2 Tbsp Dijon mustard  
Handful fresh coriander  
4 chicken breast fillets  

TO SERVE  

Glug olive oil  
3 red onions, quartered  
200g pak choy, halved  
200g baby spinach  
100g mange tout  

Method

1. Heat a large casserole dish on the stove and melt butter. 
2. Stir in garlic, ginger, lemongrass and chilli and fry for about 2-3 minutes. 
3. Reduce heat and add buttermilk, stock, mustard and coriander. Gently simmer for 2-3 minutes. 
4. Completely submerge chicken in liquid. Cover with a lid and poach over a gentle heat for about 15-20 minutes or until cooked through. 
5. Fry red onions in a separate pan for 5-6 minutes or until golden and charred. 
6. Add pak choy, spinach and mange tout to pan and cook for about 2-3 minutes. 
7. Remove from heat, season well and add a pinch of chilli flakes. 
8. Serve chicken with wilted greens and charred red onions. 

Chef’s Tip
Shred any left-over chicken into remaining buttermilk sauce and toss through some cooked pasta for a quick lunch or dinner idea.  

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