Peel away the winter blues with these delicious citrus recipes. 

Orange and butternut soup with blue-cheese crumble  

Serves 4  

Ingredients 

3 Tbsp butter
1 onion, peeled and chopped
750g butternut, peeled, seeded and diced
2 potatoes, peeled and diced
1 orange (½ zest + ¼ cup juice)
3 cups vegetable stock
½ cup thick cream + to serve
½ tsp cinnamon
Salt and milled pepper
100g blue cheese
Coriander, to serve 

Method 

1. Melt the butter in a pot and fry the onion until soft.
2. Add the butternut, potatoes, orange zest and juice, and stock. Bring to the boil. Reduce heat, cover and simmer until veggies are soft, 30 minutes.
3. Transfer to a food processor and blitz until fairly smooth.
4. Return the soup to the pot and add the cream, cinnamon, salt and pepper. Bring to the boil and heat through.
5. To serve the soup, crumble the blue cheese over it, add a swirl of cream and garnish with coriander.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli 

Asian-style sticky orange chicken 

Serves 4  

Ingredients 

¼ cup marmalade
2 Tbsp soy sauce
1 Tbsp Dijon mustard
1 Tbsp grated ginger
2 cloves garlic, peeled and crushed
8 chicken thighs or drumsticks
2 oranges, halved
1 red onion, peeled and cut into wedges
⅔ cup chicken stock
150g rice noodles, cooked 

Method 

1. Preheat oven to 200°C.
2. Mix marmalade, soy sauce, mustard, ginger and garlic in a bowl. Add the chicken and toss to coat.
3. Place the chicken in an oven dish, add the oranges and onion, then pour the stock over.
4. Bake covered for 30 minutes. Uncover and bake for another 20 minutes, until the chicken is cooked and golden brown.
5. Serve with rice noodles.

Duck leg with orange, fennel and watercress 

Serves 4  

Ingredients 

4 duck legs
2 Tbsp olive oil
Salt and milled pepper
5 oranges, 1 zested and juiced, 4 halved
¼ cup sugar
2 star anise
1 tsp fennel seeds
1 bulb fennel, sliced
90g watercress 

Method 

1. Preheat oven to 160°C.
2. Place the duck in a bowl. Add 1 Tbsp oil and season. Toss to coat. Place the duck skin-side down in a pan. Cook over high heat for 5 minutes until browned. Place in a roasting tin, skin-side up.
3. Place the orange zest and juice, sugar, star anise, fennel seeds and ½ tsp salt in the pan the duck was cooked in. Cook over medium heat for 15 minutes to form a glaze.
4. Pour the glaze over the duck and add the orange halves. Bake for 20 minutes.
5. Remove the duck from the oven and transfer to plates to rest. Add the fennel bulb to the roasting tin and bake for 8 minutes.
6. Dress the watercress with the rest of the oil and season.
7. Serve the duck legs with the baked fennel and orange, and the watercress.

Quick tip: To check if your bird is ready, make a small incision near the bone. If it’s done, the juices should run clear. And this works with chicken as well! 

Orange meringue pie 

Serves 6  

Ingredients 

1 roll shortcrust pastry
1 tin condensed milk
3½ oranges
4 eggs, separated
¾ cup caster sugar 

Method 

1. Preheat oven to 200º C. Grease and line a tart tin. Press the pastry into the tin.
2. Bake blind for 10 minutes and then set aside.
3. Lower oven to 180º C.
4. Mix together the condensed milk, the zest and juice of 2 oranges, and 4 egg yolks.
5. Pour into the crust and bake for 20 minutes.
6. Bring ½ cup caster sugar and ¼ cup water to the boil. Cook until the syrup is a rich amber colour.
7. Whip 3 egg whites until foamy. Beating continuously, drizzle in the syrup until stiff and glossy.
8. Spread the meringue over the top of the pie and pop under the grill until browned. Refrigerate.
9. In a pot, bring the juice of 1 orange and ¼ cup caster sugar to a simmer. Cook until the sugar is dissolved.
10. Thinly slice ½ an orange and add to the mixture in the pot. Simmer for 20 minutes. Use orange slices to decorate your pie.

Recipes & styling: Chiara Turilli
Photography: Samantha Pinto  

The post 4 Scrumptious ways with oranges this winter  appeared first on MyKitchen.

Editor in chief brings you three different fried chicken recipes and the team tells you their favourite. 

There’s a new colonel in town! In the latest edition of the MK Test Kitchen, our Editor rolls up his sleeves to perfect the crispy, golden and flavourful favourite: fried chicken. 

Cornflake crumbed chicken

SERVES 4 

This recipe uses the traditional method of dipping into flour, egg and finally breadcrumbs before frying. You can also brine the chicken overnight for a more tender and juicer end result. 

Ingredients 

For the brine  

2L water 
½ cup coarse salt 
¼ cup sugar 
3-4 fresh or dried bay leaves 
Handful peppercorns 
1 lemon, sliced 
1 bulb garlic, halved  

8-10 chicken drumsticks 
1 cup cake flour 
Salt and milled pepper 
3 Tbsp barbecue spice
4 eggs, whisked 
2-3 cups crushed cornflakes 
Vegetable oil for deep-frying 

Method 

1. Place the brine ingredients into a pot and bring to a boil. Stir until sugar dissolves and remove from the heat. 
2. Add 1L cold water and 2 cups ice to the brine then allow to cool completely. 
3. Meanwhile using a skewer or fork, poke holes into each chicken drumstick (this allows the brine to absorb better). 
4. Place the chicken into the cold brine, cover and refrigerate for at least 3-4 hours, overnight is best. 
5. Remove the chicken from the brine and pat dry with paper towel. 
6. Whisk together the cake flour, salt, pepper and barbecue spice in a bowl. 
7. Fill two bowls, one with the whisked egg and the other with crushed cornflakes. 
8. Dip each of the chicken drumsticks into the flour mixture, then egg and lastly cornflakes. Make sure that the chicken is evenly coated. Serve hot.

Asian-style fried chicken

SERVES 4 

This method uses a quick marinade of spices, egg and corn flour (not regular flour) and is double-fried for the most perfect crunch, with a lighter crumb that lasts longer. 

Ingredients 

3 Tbsp Chinese five spice 
2 tsp brown sugar
1 tsp garlic powder 
1 tsp chilli flakes 
3 Tbsp soy sauce 
1 Tbsp sesame oil 
1 Tbsp Shaoxing wine 
1 egg 16 chicken wings, halved 
½ cup corn flour 
Vegetable oil for frying 
¼ cup warm honey, for serving  

Method 

1. In a bowl, whisk together 2 Tbsp Chinese five spice, sugar, garlic powder, chilli flakes, soy sauce, sesame oil, wine and egg until well combined. 
2. Add the chicken wings and toss to coat. 
3. Add half the corn flour and toss to coat evenly, creating a wet paste. Set aside to marinate for about 30 minutes, overnight is best. 
4. Add the remaining corn flour and toss to coat. 
5. Deep-fry wings in batches for 3-4 minutes (do not cook them all the way through). Drain on paper towel. 
6. Add a pinch of salt and remaining Chinese five spice to remaining corn flour and whisk to combine. 
7. Toss the wings lightly into the remaining corn flour mixture and deep-fry in hot oil for another 2-3 minutes or until golden and cooked through. Drain on paper towel. 
8. Brush the wings with warm honey and serve on a platter with your favourite dipping sauce.

Southern fried buttermilk chicken 

SERVES 4 

This recipe uses buttermilk as a marinade to tenderize the chicken overnight. Using a fork to whisk in some of the reserved marinade into the flour mixture before coating the chicken creates the large flakes – giving the chicken its unmistakable crunch. 

Ingredients 

4 chicken breast fillets, cut into strips 
Salt and milled pepper
1 cup buttermilk 
3 Tbsp sriracha 
4 cloves garlic, chopped 
Handful fresh coriander, chopped 
2 cups cake flour 
2 Tbsp dried mixed herbs 
1 Tbsp sea salt flakes 
2 tsp ground coriander 
1 tsp ground cumin 
1 tsp garlic powder 
1 tsp onion powder 
2 tsp smoked or regular paprika 
Vegetable oil for frying  

Method 

1. Place the chicken into a large bowl and season well. 
2. Add the buttermilk, sriracha, garlic and coriander and toss well to coat evenly. Set aside to marinate overnight, in the fridge. 
3. In a large bowl, whisk together the cake flour and seasonings. 
4. Take about ¼ cup of the buttermilk marinade and add to the flour mixture. Using a fork, whisk it to create large flakes. 
5. Dip chicken individually (do not shake off excess marinade) into the flour mixture, making sure to coat evenly. 
6. Deep-fry the chicken in hot oil in batches for about 4-5 minutes or until golden and cooked through. Drain on paper towel. 
7. Serve while hot with your favourite dipping sauce.

Cook’s note 
If using bone-in chicken pieces for this recipe, lower the temperature of your oil slightly as the chicken has to cook for much longer. Alternatively, deep-fry until golden and finish off in the oven until cooked through.  

The MK judging panel 

Sjaan Van Der Ploeg  

Food Stylist

My absolute favourite would have to be the Asian-style fried chicken. The seasonings used in the marinade gives it so much depth of flavour and the crumb is light, but still incredibly crispy – which is fantastic. My suggestion? Pair it with the sesame and soy dipping sauce and you’ve got a sure winner!  

Anelitha Hiti  

Editorial Assistant

I loved the cornflake crumbed chicken as it was so juicy, thanks to the brining process. I’ve never used cornflakes as a crumb and must admit, although unexpected, it was absolutely delicious! Such a great combination. 

Christine Siljeur  

Senior Designer

If I had to choose, it would have to be the Asian-style fried chicken. The flavour explosion it provided is not what you’d usually expect in fried chicken, so it really hit the spot. I loved that the crumb remaining crispy even after it was brushed with a bit of honey for some sweetness. 

James Cameron  

Assistant Photographer

For me, I loved how easy it was to eat the southern fried chicken strips. The meat itself was unmistakably juicy and tender – and that crumb is simply phenomenal. Definitely something I’d be making at home very soon! 

Recipes & Styling: Chad January
Photographs: Zhann Solomons. 

The post 3 yummy fried chicken recipes appeared first on MyKitchen.

If you’re in the mood for a super tasty, but light meal, try out our Asian-style sticky chicken recipe with a side of slaw for a pop of freshness!

SERVES 4 // COOK TIME ± 1 hour

INGREDIENTS
For the sticky chicken
8 chicken drumsticks
½ cup sweet soy sauce
½ cup sweet and sour sauce
½ cup teriyaki sauce
¼ cup BBQ sauce
1 tbsp sesame oil
1 tbsp hoisin sauce
3 tbsp sesame seeds, to garnish
For the slaw
½ red baby cabbage, shredded
½ green baby cabbage, shredded
2 carrots, peeled and cut into matchsticks
¼ cup raisins
3 tbsp olive oil
1 tbsp lemon juice
½ tsp wholegrain mustard
Pinch sugar
Salt and black pepper

METHOD
For the sticky chicken
1. Preheat oven to 200ºC.
2. Combine all the sticky chicken ingredients and marinate for at least 20 minutes.
3. Arrange the chicken on a roasting tray and bake for 25-30 minutes, basting every few minutes.
For the slaw
1. Combine the shredded red and green cabbage, carrots and raisins in a bowl.
2. In a separate bowl, whisk together the oil, lemon juice, wholegrain mustard and sugar. Season well.
3. Pour the dressing over the slaw and serve with the chicken. Garnish with sesame seeds.

This yummy Asian-inspired sesame-chicken salad dish is budget-friendly, and obviously delicious!

The post Asian-style sticky chicken with slaw appeared first on MyKitchen.