You know that Sunday roast chicken that smells like pure happiness when you take it out of the oven? It’s going to do a double shift – well, a triple one actually! One simple chook can easily be transformed into three quick, inexpensive meals. Consider it the secret weapon of your weeknight meal plan! 

Butter Roasted Chicken

Serves 4-6

A simple and delicious roast chicken that can be enjoyed with your favourite side dishes or shredded for three easy recipes. A large 1.8kg chicken will yield about 5-6 cups of shredded chicken – more than enough for all three! 

Ingredients

¼ cup butter, softened
1 Tbsp paprika
1 tsp ground cumin
1 tsp ground coriander
1 lemon, zested and juiced
2 Tbsp olive oil
Salt and milled pepper
1.6-1.8kg whole chicken 

Method  

1. Preheat oven to 220°C. 
2. Combine butter, spices and lemon zest. Season. 
3. Using your fingers, gently separate the chicken skin from the meat.  
4. Rub the spiced butter underneath the skin of the chicken. 
5. Drizzle the chicken with olive oil and lemon juice. 
6. Season the outside of the chicken well. 
7. Roast the chicken for 20 minutes at 220°C, then lower the temperature to 180°C and roast for another 40-50 minutes or until cooked through and golden. 
8. Once cooked, remove the skin from the chicken and place between two baking trays. Roast the chicken skin for another 20 minutes or until crisp and all fat has rendered. 
9. Place the crispy chicken skin on a cooling rack and once cooled, store in an airtight container. 
10. Shred the chicken and use creatively in the following three easy recipes. 

Cook’s tip: Serving your chicken whole? Whip up a vibrant mix of melted butter, chopped parsley, lemon zest and juice, finely chopped sundried tomatoes and some chopped red chilli if you like some heat. Spoon it over the hot chicken before serving for a burst of flavour and colour. 

The coop’s best kept secrets 

Note 1: To check if your whole roasted chicken is perfectly cooked, pierce the thickest part of the thigh with a skewer or knife—if the juices run clear (no pink tinge), it’s ready to serve. 

Note 2: Didn’t use all your shredded chicken? Portion the chicken in cup measurements, pop into freezer-safe bags, and freeze. You’ll have ready-to-go protein for quick soups, salads, or wraps in minutes. 

Note 3: For fuss-free shredding, remove the chicken’s bones and skin, pop the meat into a large bowl, and use a hand mixer on low speed—the mixer will shred it in seconds with minimal effort. 

Pulled Chicken and Jalapeño Sliders

Serves 4-6 as a snack or light meal

Juicy chicken with a jalapeño kick in mini buns bring big flavour, little effort. 

Ingredients

1½ cups shredded chicken
⅔ cup BBQ or Prego sauce
¼ cup pickled jalapeños, chopped
½ red onion, finely chopped
Salt and milled pepper
12 brioche slider buns
120g Cheddar cheese, grated 

Method 

1. Preheat the oven to 180°C. 
2. Combine shredded chicken, BBQ or Prego sauce, jalapeños and red onion. Season. 
3. Halve the buns and pack the bottom buns with the chicken mixture and half of the cheese.  
4. Close the buns with the top lids and scatter the remaining cheese on the buns. 
5. Pop the buns in the oven for about 10-12 minutes or until the cheese is melted and golden. 

Chicken, Bacon and Apricot Pot Pies

Serves 4

Smoky bacon, sweet apricot and shredded chicken under golden pastry — cozy with a twist.  

Ingredients

1 Tbsp butter
Olive oil
1 onion, chopped
4 cloves garlic, grated
200g bacon bits
80g dried apricots, chopped
Salt and milled pepper
3 Tbsp butter
3 Tbsp flour
2 cups chicken stock
1¾ cup shredded chicken
Flour, for dusting
400g roll puff pastry
1 egg, beaten
Handful parsley, chopped
Chicken crisps, chopped, to serve
Salad, to serve 

Method 

1. Preheat oven to 200°C. 
2. Heat a pan with butter and a dash of olive oil. 
3. Sauté onion for 4-5 minutes, add garlic and fry another minute. 
4. Add bacon and apricots and fry for another 5-6 minutes or until the bacon is cooked and golden. Season. 
5. For the sauce, pot melt the butter in a pot. Add flour and mix to create a paste. Cook the mixture while stirring regularly for about 3-4 minutes until it turns a straw brown colour. 
6. Add stock and whisk to combine. Allow the sauce to boil for about 1-2 minutes. 
7. Combine bacon mixture, sauce and shredded chicken. 
8. Assemble pies by spraying 4 x 12cm ramekins or oven-proof bowls with non-stick spray. 
9. Divide the chicken filling between the ramekins. 
10. Lightly dust the work surface with flour and unroll the pastry. Cut out 4 circles slightly bigger than your ramekins. Place the pastry onto each ramekin. 
11. Crimp the pastry’s sides with your fingers and cut a cross in the middle of the pastry to allow steam to escape, resulting in a crispier pastry. 
12. Brush pastry with egg and pop in the oven to bake for about 35 minutes or until crisp and golden brown. 
13. Garnish the pies with crispy chicken skin and parsley. 
14. Serve the pies with your favourite salad. 

Chicken Satay Lettuce Cups

Serves 4

Nutty satay chicken in crisp lettuce — fresh, fast and full of flavour punch. 

Ingredients

For the satay sauce 

¼ cup smooth peanut butter
1½ Tbsp soy sauce
½ Tbsp fish sauce
⅔ cup coconut cream
½ Tbsp brown sugar
1 tsp ground coriander
Zest and juice of 1 lime  

1¾ cups shredded chicken
1 cup coleslaw mix
Salt and milled pepper
8 lettuce cups
Chicken skin crisps, to serve
½ tsp chilli flakes (optional)
Coriander, to serve 

Method 

1. For the satay sauce, heat all ingredients except the lime zest and juice for about 3-4 minutes and stir until well combined. 
2. Turn off heat, add lime zest and juice. Allow to cool. 
3. Combine shredded chicken, satay sauce and coleslaw mix. Season. 
4. To assemble, scoop the satay mixture into the lettuce cups and garnish with chicken skin, chilli flakes and coriander. 

 

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Recipes and styling by: Lichelle May
Photography: Austin Taylor

The post One bird, three fab feasts  appeared first on MyKitchen.

’Tis the season to rule the roasts! Dust off those aprons, preheat your ovens and get ready to master this delicious whisky, maple & apricot glazed gammon recipe

Serves 6-8 

Prep ahead! Boil gammon 1-2 days before use and keep in the fridge, bring it to room temperature and glaze to roast for serving. 

Ingredients 

1 (about 2kg) boneless gammon
2L ginger beer or ginger ale 
3 cups water
1 onion, quartered
2 bay leaves
2 bulbs garlic, halved (flesh reserved)   

For the glaze  

¼ – ½ cup whisky (or sparkling grape juice) 
1 cup orange juice
¼ cup apricot jam 
2 Tbsp maple-flavoured syrup 
2 limes, zested and juiced  

Method 

1. Place gammon in a large pot with ginger beer or ale, water, onion, bay leaves and garlic, ensuring gammon is submerged in liquid. 
2. Simmer over medium heat for 80 minutes.
3. Discard cooking liquid, reserving the garlic. 
4. Cool gammon for about 20 minutes, then remove netting. 
5. Remove the dark red- brown skin covering the fat by gently pulling upwards. Discard once removed.
6. Score fat with a sharp knife in a criss-cross pattern, taking care not to cut all the way through into the meat.
7. Combine glaze ingredients in a pot over high heat, adding the flesh of the reserved garlic.
8. Boil for 5 minutes, then reduce heat and simmer for another 8-10 minutes until glaze is sticky.
9. Place gammon on an oven tray lined with baking paper and brush with half the glaze.
10. Roast gammon at 200°C for 20-25 minutes, basting every 5-8 minutes until golden.  
11. Serve on a platter with leftover glaze and sides of your choice. 

Words: Gail Damon 

Photographs: Fresh Living Magazine 

Also read: 5 Christmas dishes from around the globe

The post Whisky, maple & apricot glazed gammon appeared first on MyKitchen.

We share our favourite iconic flavour duos to add that special zing to your dish, plus some intriguing and unconventional combos to try. 

Soy & apricot glazed snoek  

SERVES 4  

This works well with any type of sustainable white fish, such as hake or kingklip.   

Ingredients 

1 fresh or frozen snoek, butterflied (defrosted, if using frozen) 
2 lemons, sliced 
Salt and milled pepper
2 Tbsp butter 
¼ cup soy sauce 
¼ cup apricot jam 
1 Tbsp lemon juice 
1 tsp chilli flakes 
Lemon wedges, for serving 
Fresh coriander, for serving 

Method 

1. Preheat oven to 180°C or prepare medium-hot coals on the fire. 
2. Place a layer of lemon slices (about 10) on a foil-lined baking tray or braai grid and top with the snoek. Season. 
3. Melt butter, soy, apricot jam, lemon juice and chilli flakes in a pot. Whisk until smooth and combined. 
4. Brush fish lightly with the sauce, reserving the rest for basting while cooking. 
5. Bake or braai snoek for 20-25 minutes, basting with the glaze every 4-5 minutes. 
6. Serve fish hot, drizzled with any remaining glaze and garnished with lemon wedges and fresh coriander.

Salty and Sweet

– Combine equal parts soy and apricot jam and coat chicken pieces, steaks or veggies with mixture. Oven bake or braai until cooked to perfection.
– Drizzle egg fried rice with a generous helping of soy. Toss in spring onion, chopped Turkish apricots and garlic. Serve with a crispy fried egg.
– Add soy and chopped Turkish apricots to your meatball mixture before shaping. Cook until golden and glaze with equal parts soy and apricot jam. 

Cabbage & cauliflower kimchi  

MAKES 1L 

Kimchi is a traditional Korean condiment made by salting and fermenting vegetables with an array of seasonings.  

Ingredients 

1kg green cabbage, cut into large chunks and leaves separated 
2 heads cauliflower, broken into florets 
¾ cup coarse salt 
1 cup water 
3-4 carrots, peeled and cut into matchsticks 
2-3 stalks celery, cut into matchsticks  

FOR THE PASTE  

¼ cup fish sauce or soy sauce 
6cm knob fresh ginger, peeled and sliced  |
5 cloves garlic 
5 tsp chilli paste 

Method 

1. Place the cabbage and cauliflower into two dishes, spread them out then divide the coarse salt and water between the two dishes. 
2. Massage the salt and water into the veggies, cover and set aside for an hour. (this draws out the moisture). 
3. Toss the veggies and massage again – you’ll notice they’ll start to go slightly limp. Set aside for another hour.
4. Rinse the vegetables thoroughly to remove all excess salt. 
5. Combined the rinsed veggies with carrots and celery in a bowl. 
6. Blitz paste ingredients until smooth. 
7. Toss the paste through the vegetables making sure to coat evenly. 
8. Transfer the kimchi mixture to a sterilized jar. Push mixture down to pack it tightly. A bit of liquid should rise to the top and cover the veg. 
9. Loosely place a lid on top – don’t screw it on completely as the kimchi needs to breathe.
10. Leave at room temperature in a dark place for about 4-6 days. When bubbles appear and the kimchi taste is to your liking, refrigerate and use within 2-3 weeks.

Kimchi and Cheddar toasties  

SERVES 2 

The combination of the slightly salty and spicy kimchi paired with a good mature cheddar is a sure winner! Try this on pizza or in a braaibrodjie cooked over the coals.  

Ingredients 

2 Tbsp softened butter
4 slices regular white bread, ciabatta or sour dough 
Glug olive or canola oil 
¼ cup cabbage & cauliflower kimchi 
1 cup grated mature Cheddar   

Method 

1. Butter one side of each slice of bread. 
2. Heat a large pan and drizzle with oil. 
3. Place two slices of bread, buttered side down into the frying pan. 
4. Top with kimchi and sprinkle with cheddar cheese. 
5. Place remaining bread, buttered side up on top of filling to enclose. 
6. Toast for about 2-3 minutes per side until golden and the cheese has melted. 
7. Serve immediately with an extra helping of kimchi.

Mushroom & marmite lamb stew with herbed dumplings  

SERVES 6 

The addition of marmite and mushrooms provides enough umami flavour that beef stock is no longer needed.  

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. 
2. Heat 2 Tbsp oil in a large ovenproof pot and brown lamb in batches for about 3-5 minutes per side. Remove from 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 back 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 through, about 15 minutes. 
15. Serve the stew while hot, scattered with fresh herbs and lather dumplings with some butter if you like.

The Umami Powerhouse 

– Pan-fry mushrooms until golden and stir through marmite. Add onto toasted bagels and top with creamy scrambled eggs.
– Fry mushrooms, garlic and spring onion in a pan. Add marmite and cream and toss through cooked spaghetti. Top with a grating of fresh Parmesan and fresh herbs.
– Stir cooked mushrooms, marmite and grated Cheddar into cooked pap or polenta. Shape into balls, crumb and deep-fry for a moreish snack.

Words: Chad January

Photography: Fresh Living Magazine

Also read: Flavour-packed recipes for a red hot summer 

The post Iconic and unconventional flavour duos to try appeared first on MyKitchen.

The post Chocolate malva pudding with apricot ganache appeared first on MyKitchen.

Just one bite of this lovely peach, plum and apricot almond tart will remind you why these in-season delights are worth waiting for.

SERVES 8 // COOKING TIME 1 hour 30 min

INGREDIENTS
For the pastry
250 g flour
125 g butter, cut into small cubes
50 g icing sugar
1 egg
For the filling
140 g butter
100 g caster sugar
2 eggs
100 g almond flour
50 g cake flour
3 tbsp apricot jam
3 plums, cut into wedges
2 peaches, cut into wedges
Flaked almonds, to decorate
100 g mascarpone
3 sprigs thyme, leaves only

METHOD
For the pastry
1. Make the pastry by putting the flour, butter and icing sugar in a food processor. Pulse the ingredients until the combination resembles fine breadcrumbs. Add the egg and continue to combine until the mixture begins to clump together.
2. Remove the dough from the processor, form into a ball and wrap in cling film. Let it rest in the fridge for 30 minutes.
3. Preheat the oven to 180°C.
4. Roll out the dough on a lightly floured surface. Line a fluted loose-bottomed pastry tin. Fill with baking beans and blind-bake for 15 minutes.
For the filling
1. Meanwhile, cream the butter and icing sugar together, then add the eggs one at a time. Mix until light and fluffy. Add the almond flour and cake flour to the mixture and combine.
2. Remove the pastry case from the oven and spread the jam evenly over the base. Spread the almond mixture on top of the jam and arrange the plums and peaches on top of that.
3. Bake for 30 minutes. Remove and sprinkle with flaked almonds.
4. Return to the oven for another 5–10 minutes, until the tart is baked through and the almonds are toasted.
5. Mix the mascarpone and thyme, and serve with the almond tart.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli

This summery coconut and nectarine tart is equally as inviting!

The post Seasonal peach, plum and apricot almond tart appeared first on MyKitchen.

Savoury or sweet, we love ourselves some fluffy pancakes! Make these fluffy oat pancakes with apricots for a sweet summer breakfast.

SERVES 4 // COOKING TIME 30 min

INGREDIENTS
For the pancakes
6 eggs, separated
¾ cup rolled oats, ground to flour
½ cup milk
1 tsp vanilla essence
1 tsp baking powder
¼ tsp bicarbonate of soda
To serve
4 apricots, sliced
1 tbsp honey

METHOD
For the pancakes
1. Blend the egg yolks, oat flour, milk, vanilla essence, baking powder and bicarbonate of soda until smooth.
2. Beat the egg whites until soft peaks, then fold them into the batter.
3. Heat a non-stick pan over medium heat. Ladle in cup batter at a time.
4. Cover with a lid and cook for 4 minutes, until small bubbles appear in the pancake. Then flip it over and cook the other side.
To serve
1. Arrange apricots on top of the pancakes.
2. Drizzle with honey.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto//HMimages.co.za

The post Fluffy oat pancakes with apricots appeared first on MyKitchen.