This version of French toast will soon become a household favourite. Serve with bacon, roasted beans or curry. 

Sesame-fried eggs with herbed French toast

Serves 4 

Ingredients

4 large eggs
½ red onion, finely diced
1 red chilli, finely minced
½ tsp turmeric
½ tsp salt
10g parsley, finely chopped + extra for garnish
1 cup milk
4 slices day-old white bread
Ghee, for frying
100g Rosa tomatoes, halved

For the sesame fried eggs: 

3-6 Tbsp vegetable oil
¼ cup mixed sesame seeds
4 eggs 

 Method

1. Combine eggs, onion, chilli, turmeric, salt, parsley and milk in a deep plate. 
2. Add 3 Tbsp ghee to a pan over medium heat.
3. Soak each bread slice in the mixture, turning after 10 seconds.
4. Add bread to the pan, spooning on some extra onion pieces from the custard, and fry until golden, about 2-3 minutes a side. 
5. Remove and cool on kitchen towel to drain. 
6. Add another 2 Tbsp of ghee and repeat frying with the remaining slices of bread, coating each with extra onion and parsley if needed. 
7. Quick-fry the tomatoes in the same hot pan for 1 minute until blistered, remove. 
8. Add oil to a clean pan over high heat.
9. Crack one egg into the pan, then scatter sesame seeds along the edges.
10. Cook until fried to your liking, then remove and repeat with three more eggs. 
11. Serve sesame fried eggs on French toast topped with tomatoes and extra parsley. 

Recipes & styling: Sjaan van der Ploeg
Photography by: Zhann Solomons

Also read: 4 Breakfasts that taste like summer  

The post Sesame-fried eggs with herbed French toast appeared first on MyKitchen.

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. 

 

View this post on Instagram

 

A post shared by MyKitchen (@mykitchen_mag)

Recipes and styling by: Lichelle May
Photography: Austin Taylor

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

Flammkuchen is a German flatbread layered with creme fraîche and bacon. Ours has a layer of wafer-thin potatoes that crisp up when baked, making this pizza a little different to your usual tomato-based classics!

Creamy potato flammkuchen

Makes 2 small or 1 large pizza

Ingredients

1¾ cups (270g) white bread flour
½ tsp salt 
½ cup water
¼ cup canola oil 
2 medium potatoes, scrubbed (skin on) and thinly sliced
125g crème fraîche 
230g plain medium-fat cream cheese 
5g thyme, leaves picked 
180g onion marmalade 
Streaky bacon or pancetta, for topping 
¼ cup melted butter 
Salt and milled pepper 
Micro herbs, for garnish 

Method

1. Combine flour and salt in a bowl and mix.
2. Whisk together water and oil in a jug, pour into flour and mix until combined into a dough.
3. Tip out onto a lightly floured surface and lightly knead until the dough comes together, adding a little extra flour if needed. Cover and rest for an hour.
4. Par-cook potato slices in salted boiling water for 5-8 minutes (don’t overcook – they should still have some ‘bite’ to them). Drain, pat dry and cool slightly.
5. Whip together crème fraîche, cream cheese and thyme.
6. Place a large baking tray in the oven and preheat to 200°C. 
7. Roll out dough on a lightly floured surface to about 2mm thick, whichever shape you’d like it to be.
8. Remove tray from oven and place dough base in tray. 
9. Spread the cream cheese mixture over base and add dollops of onion marmalade. Layer potatoes and bacon or pancetta on top and brush with melted butter. Season. 
10. Bake for 15-20 minutes or until base is crispy. Serve warm, garnished with micro herbs.

Recipe & photographs courtesy of Fresh Living Magazine

The post Creamy potato flammkuchen (German flatbread) appeared first on MyKitchen.

These cheesy date & bacon pastry twists will be your new favourite party snack.

Cheesy date & bacon pastry twists 

Makes 15 

The goat’s cheese is fantastic with the dates but can easily be left out. For a halal-friendly option, leave out the bacon. 

Ingredients

1 packet (400g) puff pastry, defrosted
2 tsp (10ml) garlic powder 
1 tsp (5ml) dried Italian herbs 
3 Tbsp (45ml) melted butter
6 pitted semi-dried dates, finely chopped
¼ cup (60ml) boiling water 
1 cup (125g) grated Cheddar
1 log (100g) goat’s cheese, torn 
1 tsp paprika
1 packet (200g) streaky bacon, halved lengthways 

Method

1. Preheat oven to 180°C. Line a large baking tray. 
2. Roll out puff pastry on a floured surface into a 45cmx20cm rectangle. 
3. Combine garlic and herbs with butter and brush over surface of the pastry.
4. Add dates and boiling water to a bowl and mix to create a chunky paste. 
5. Sprinkle Cheddar over half the pastry and roll a rolling pin over the cheese to press it into the pastry. 
6. Dot goat’s cheese over the Cheddar.
7. Spoon the cheesy half of the pastry with date mixture, followed by a sprinkling of paprika. 
8. Fold the plain side of pastry over the topping side and press down to secure. 
9. Cut pastry into 15 strips. 
10. Arrange the halved slices of bacon onto each portion, then twist both sides to curve the bacon around. Arrange on lined tray. 
11. Bake for 20-25 minutes until crispy and golden. Serve warm.

By: Sjaan Van Der Ploeg
Photography by: Zhann Solomons
Text courtesy of MyKitchen magazine

Also read: 4 quick and easy party snacks

The post Cheesy date & bacon pastry twists  appeared first on MyKitchen.

While bacon is the everyperson’s ingredient, there is an art to cooking it just right. If you follow our handy tips for cooking it four ways, you will achieve the crispiest, tastiest dishes served this season.   

1. Fried

The classic greasy breakfast relies on bacon fat for its rich flavours. Although bacon has its own fat, some people like to fry it in butter or vegetable oil for additional flavour. YouTuber Robin from Rockin Robin Cooks advises that you “turn your bacon frequently … just stay right there with it, turning those pieces over,” while remembering to rotate the outer pieces to the inside and vice versa to achieve the same crispiness on each slice.  

2. Grilled 

Grilling bacon can produce that lovely crispiness with a deeper flavour all its own compared to other forms of cooking this meaty treat. TikToker Sara Maniez (@lifeslittlesweets) says all you need to remember is to “place the bacon on the grill, spaced out, cover and cook for 7-10 minutes,” for best grilling results.    

@lifeslittlesweets “Have you tried Bacon on the Grill? Grilled bacon is so easy to make with only 1 required ingredient, bacon, and your grill. Try this delicious and incredibly easy way to make bacon!” Ingredients: • 1 pound sliced bacon of choice Get the full, printable recipe, here: https://www.lifeslittlesweets.com/bacon-on-the-grill/ Did you try this recipe? Let us know in the comments below! ##bacon##grill##grilled##grilling##meat##glutenfree##paleo##savory#lifeslittlesweets ♬ original sound – sara maniez

3. Dry-fried

If you’re watching your cholesterol levels, or just prefer less greasy bacon, dry-frying in a non-stick frying pan is a great option. Because it contains its own fat, bacon will fry easily without additional oil once the fat starts melting. You can also ‘dry-fry’ it in a little water. “As the bacon cooks and plumps, the water will eventually simmer away,” says @Mashed on YouTube.  

4. Oven-baked

Oven-baking is a great way to enhance bacon’s salty, rich flavours while adding a lovely crispiness to the meat. It can either be laid on baking paper or on a wire rack to allow the fat to run off into an oven tray below. It’s up to you. If doing the latter, @thestayathomechef advises on YouTube to “just line up your bacon so it’s touching but not overlapping”. Potato and bacon are true friends when it comes to complementing each other and baking them together can yield delicious results. 

The post 5 ways to cook bacon perfectly  appeared first on MyKitchen.

This month, we whisk you away to Europe to explore some of the traditional German dishes we all know and love, plus delicious sides, all with an MK twist. 

Swabian-style potato salad 

Serves 4 • Total Time 30 Min 

Ingredients

1kg potatoes, peeled and quartered 
½ onion, finely chopped
1 cup beef stock 
Salt and milled black pepper 
½ cup white spirit vinegar
2 tsp sugar 
1 Tbsp German mustard 
1/3 cup cream 
1 Tbsp chopped chives  

Method

1. Boil potatoes in salted water until tender, about 12-15 minutes. Drain and place in a bowl. 
2. Add onion, stock, salt, pepper, vinegar, sugar and mustard to a pot. Bring to the boil. 
3. Pour mixture over potatoes along with cream and chives. 
4. Toss to coat, season and serve. 

Bacon-filled hot potato salad 

Serves 4 • Total Time 30 Min 

Ingredients

1kg red-skinned potatoes, quartered (unpeeled) 
½ cup apple cider vinegar 
2 Tbsp sugar 
2 Tbsp wholegrain mustard 
1 pack streaky bacon, cooked and chopped 
½ onion, finely chopped 
Salt and milled black pepper 
¼ cup chopped parsley 
Chilli flakes, to serve  

Method

1. Boil potatoes until tender. Drain and place in a bowl. 
2. Add vinegar, sugar and mustard to a pot. Bring to the boil, remove from heat and pour over potatoes. 
3. Add bacon, onion, salt, -pepper and parsley and toss through to combine. Sprinkle with chilli flakes. 
4. Serve hot with pork schnitzel and extra mustard. 

Bratwurst rolls with red cabbage sauerkraut 

Serves 6 • Total Time 45 Min 

Ingredients

FOR THE SAUERKRAUT  

2 Tbsp butter 
¼ red cabbage, sliced 
¼ cup balsamic vinegar 
2 Tbsp sugar 
Salt and milled black pepper  

TO SERVE  

6 cooked bratwurst sausages 
6 hot dog rolls 
Tomato sauce
German mustard
Chopped chives  

Method

1. Melt butter in a pan.
2. Add cabbage and toss to coat with butter. Fry for 5 minutes until soft. 
3. Stir in vinegar. Bring to a simmer, then reduce to medium-low and sprinkle with sugar. 
4. Simmer until cabbage is tender and caramelised, stirring often, for about 30 minutes. 
5. 5. Fry sausages until golden, about 10 minutes. 
6. Slice open hot dog rolls and fill with sausage. 
7. Top with sauerkraut, tomato sauce, mustard and chives.

Snaetzle (egg noodles) 

Serves 4 • Total Time 45 Min 

Ingredients

FOR THE NOODLES  

2 cups cake flour 
½ tsp ground white pepper 
Pinch ground nutmeg
1 tsp salt 
3 eggs 
1 cup milk  

FOR THE HERB DRIZZLE  

2 Tbsp finely chopped parsley 
2 Tbsp olive oil 
½ clove garlic, mashed 
Salt and milled black pepper  

Method

1. Combine flour, pepper, nutmeg and salt in a large bowl. 
2. Whisk together eggs and milk in a jug. 
3. Make a well in centre of flour. Pour in milk mixture. Bring together with a spoon and beat for 5 minutes until light and elastic but still wet. 
4. Bring a pot of salted water to the boil, then reduce to a simmer. Fill another bowl with ice water and set aside. 
5. Press dough through holes of a colander or slotted spoon into simmering water. 
6. Cook noodles for 2-3 minutes, or until they float to the top. 
7. Use a slotted spoon to transfer noodles to cold water, then transfer to a clean bowl. 
8. Mix herb drizzle ingredients. 9. Add to noodles and stir through to coat evenly. Serve with schnitzel or goulash. 

FOODIE FACT 
Spaetzle, or spatzle, has a texture similar  to dumplings, and it’s traditionally served as an accompaniment to schnitzel, goulash, and mushroom sauce. The name derives from the German word ‘spatz’ meaning ‘little sparrows’. Usually you’d use a spaetzle maker to make the – noodles, but a colander works just as well.   

Schweineschnitzel (pork schnitzel) 

Serves 4 • Total Time 20 Min 

Ingredients

4 deboned pork rib-eye steaks or boneless chops 
1 lemon, juiced
Salt and milled black pepper 
½ cup cake flour 
2 eggs, whisked 
2 ½ cups fine breadcrumbs 
1 Tbsp finely chopped parsley 
¾ cup oil, for frying 
2 lemons, cut into wedges for serving  

Method

1. Place each steak or chop between two pieces of clingfilm. Use a mallet or a rolling pin to pound pork to Y2cm thin. Unwrap and coat both sides of meat in lemon juice and season with salt and pepper. 
2. Arrange three separate plates with flour, egg and breadcrumbs. Mix parsley through breadcrumbs.  

3. Dip each piece of meat into flour, then egg, and finally in breadcrumbs, pressing lightly and making sure not to crush the coating. 
4. Refrigerate until needed or fry immediately schnitzels in hot oil. Cook in batches for 2 minutes on either side until golden and crispy. Drain on paper towel. 
5. Serve with parsley, lemon and spaetzle or potato salad.

The key to make the perfect schnitzel 

When it comes to schnitzel, the little things matter. Take care to tenderise the pork well before coating it to prevent it overcooking and drying out.  

Take care to not force the pork into your breadcrumb coating, otherwise you will end up with a dense, thick outer crust. Next, ensure you shallow-fry the schnitzel to give it a crispy golden coating. If you’re feeling decadent, finish off the schnitzel in a separate pan of hot butter. For a healthier option, flash fry and finish in a 180°C oven for 10 minutes.  

Traditional German schnitzel is seasoned with salt and pepper and served with slices of lemon and chopped parsley. To mix things up, add ½ tsp paprika, ½ tsp garlic powder or a pinch of crushed Sichuan peppercorns to the breadcrumbs.  

For even more flavour boost, brush the meat with mustard, Sriracha or marmite before coating in flour. 

Black Forest cake pots 

Serves 6 • Total Time 45 Min 

Ingredients

FOR THE CHOCOLATE CAKE  

6 eggs 
¾ cup granulated sugar 
¼ cup melted butter 
1 tsp vanilla essence 
1¼ cups cake flour
½ cup cocoa powder 
2 tsp baking powder 
½ tsp salt  

FOR THE WHIPPED CREAM  

2 cups whipping cream 
¼ cup caster sugar  

FOR THE CHERRY FILLING  

200g preserved cherries, drained  

TO SERVE  

80g slab dark chocolate  

Method

1. Grease and line a 22x30cm rectangular baking tray. 
2. Beat eggs vigorously using an electric mixer. Add sugar in three parts and beat until light and frothy, about 5 minutes. 
3. Mix in melted butter and vanilla essence. 
4. In a separate bowl, sift flour, cocoa, baking powder and salt. 
5. Add wet ingredients to dry ingredients and mix until just combined. 
6. Pour batter into prepared tray and bake for 15-20 minutes until just cooked through. Cool completely. 
7. Break cooled chocolate cake up into small pieces. 
8. Whip cream and sugar until stiff peaks form. 
9. Line base of 6 wide tumbler glasses with cake and spoon some preserved cherry liquid over to keep cake moist. 
10. Add a layer of cream, and then a layer of cherries. Repeat this process until glass is full, finishing with one last layer of cream. 
11. Heat dark chocolate slab in microwave for 15-20 seconds. Remove and use a vegetable peeler to slowly scrape edges of slab to form chocolate curls. Garnish pots with chocolate curls and serve. 

Find the perfect cake fit  

When it comes to baking cakes that are destined to be broken into pieces, the shape of the tin doesn’t matter. However, if you use a tin that’s a different size to the one used in this recipe, make sure to keep an eye on the cake when it’s in the oven. It will cook quicker if in a larger tin, and more slowly in a smaller tin. The golden rule is to never fill your baking tin more than ¾ full.  

Words by Sjaan Van Der Ploeg 
Photography: Zhann Solomons 

The post Traditional German dishes the MK way appeared first on MyKitchen.