Prepare to get messy with these lip-smacking, finger-licking rib recipe 

Smoky balsamic pork ribs 

Serves: 4

Prep time: 1 hour 30 mins 

Ingredients  

2kg baby back pork ribs or spare ribs

For the sauce  

1 cup balsamic vinegar
3 cups beef stock
¼ cup treacle sugar or honey
200g tomato purée
1 tablespoon smoked paprika
1 teaspoon ground coriander
3 cloves garlic, chopped
Salt and milled pepper

For the slaw  

1 cup each shredded green and red cabbage
2 Granny Smith apples, thinly sliced
120g sugar snap peas
Handful chopped coriander and basil
1 bulb baby fennel, shredded (optional)
Fresh coriander and micro herbs

Method  

1. Combine ingredients for the sauce in a bowl and season. 
2. Place ribs in a large baking dish and add the sauce, coating ribs evenly. (Skip this step if you want to braai the ribs – see below left.) 
3. Cover dish with foil and cook ribs in the oven at 160°C for 50 minutes, rotating ribs halfway through cooking. 
4. Remove ribs and set aside on a plate. Strain sauce into a pot. 
5. Bring sauce to the boil to reduce, stirring often until it resembles a thick glaze (about 10 minutes).
6. Heat a grill pan or braai grill. Add ribs and cook for 15 minutes, turning and brushing with glaze every few minutes until charred and sticky. Transfer ribs to a serving board. 
7. Blanch sugar snap peas in a pot of boiling water for 2-3 minutes, then plunge into cold water. 
8. Toss cabbage, apple, peas, herbs and fennel in a bowl to combine. 
9. Pour any remaining sauce over ribs, garnish with fresh herbs and serve with slaw on the side.

Smoke machine:

Braai ribs (without sauce coating) for 40 minutes; turning every 15 minutes to get an even char and smoky flavour. Ten minutes before the end of cooking, baste the ribs generously with the sauce.  

The post Smoky balsamic pork ribs appeared first on MyKitchen.

Brussels sprouts are notorious for being everyones’ worst vegetable, and we want to fix that! So here are 7 ways to make Brussels sprouts delicious:

1. Creamy butternut & feta roast recipe
Heat 1 tbsp olive oil and fry 1 diced onion until soft. On a baking tray, arrange 400 g diced butternut and 300 g halved Brussels sprouts, then top with onion. Season well. Drizzle with 1 cup cream and crumbled feta. Bake at 180°C for 45 minutes until golden brown.

2. Sesame red slaw recipe
Thinly slice 1 red onion and 300 g Brussels sprouts. Top with ½ cup double-cream yoghurt, 2 tbsp honey, 1 tbsp toasted sesame seeds and 1 tsp Dijon mustard. Toss everything together to coat.

3. Ginger-thyme jam recipe
Blend 1 red onion, 3 red chillies, 5 garlic cloves and 1 thumb-sized piece of ginger in a food processor, then fry for a few minutes. Blend 500 g Brussels sprouts and add to the onion mixture. Then add 400 g sugar, 300 ml water, 100 ml red-wine vinegar, 50 ml pectin, 1 tbsp olive oil,  juice and zest of 1 lemon and a few sprigs of thyme. Bring to a simmer and cook for 1 hour, stirring often.

4. Balsamic skewers recipe
Combine ½ cup balsamic vinegar, ¼ cup honey, 4 sprigs thyme, 2 crushed garlic cloves and 1 tsp paprika. Pour into a dish. Thread Brussels sprouts on to skewers, then leave to marinate in the mixture for 15 minutes. Braai for 10 minutes a side. Pour leftover sauce into a pot and cook until it is reduced and sticky.

5. Beer- battered recipe
Blanch 300 g Brussels sprouts in boiling water for 5 minutes, then place in ice water for 5 minutes. Drain and pat dry. Mix 2 cup cake flour, cup cornflour, salt and pepper. Add beer, mixing continuously, until you have a thick paste. Dip Brussels sprouts into batter then deep-fry in hot oil for 3–5 minutes until crispy. Sprinkle with salt. Serve with ½ cup mayo mixed with 1 tsp chill sauce.

6. Paprika & garlic chips recipe
Preheat oven to 180°C. Remove the stems of the sprouts to separate the leaves. Place leaves on a baking tray and sprinkle with olive oil, paprika, garlic, salt and pepper. Roast for 15–20 minutes until crispy and golden brown.

7. Parmesan garlic roast recipe
Place 1 whole garlic bulb in foil, drizzle with olive oil and roast for 40 minutes at 180°C, until soft. Squeeze garlic out of skin and mix with 50 g grated Parmesan, 3 tbsp olive oil, salt and pepper. Combine with 300 g halved Brussels sprouts and tip into a roasting tin. Sprinkle with more Parmesan and bread crumbs. Roast at 180°C for 30–45 minutes until golden.

Photography: Unsplash

When life gives you lemons, make sure they don’t go to waste! We’ve compiled a list of of 10 lemon hacks you need to know that will help you get the most out of this handy citrus fruit.

The post 7 ways to make Brussels sprouts delicious appeared first on MyKitchen.

If you’re ever looking for a good power breakfast, then try this breakfast wrap recipe consisting of: eggs, mushrooms, tomatoes, chicken and a drizzle of balsamic.

SERVES 4

INGREDIENTS
8 button mushrooms, quartered
4 large brown mushrooms, thickly sliced
¼ cup vegetable oil
Salt and pepper
½ cup cherry tomatoes
1 tbsp balsamic vinegar
4 tortillas
4 eggs
½ tsp chopped parsley
3 tbsp butter
2 cooked chicken breasts, thinly sliced
Rocket, to garnish

METHOD
1. Preheat oven to 180°C.
2. Toss the mushrooms in half of the oil, and season. Place on a baking tray and bake in the oven for 15 minutes.
3. Meanwhile, toss the tomatoes in the remaining oil and the balsamic vinegar, and season. Place on a baking tray and bake for 10 minutes, until the skins split open.
4. In a frying pan over medium heat, dry-fry each tortilla for a few seconds on both sides until slightly browned.
5. In a bowl, mix the eggs and parsley together, and season. Melt the butter in the frying pan and add the egg mixture. Cook slowly, scraping the sides of the egg to the centre of the pan, until done to your liking.
6. Serve the tortillas with the roast mushrooms and tomatoes, scrambled eggs and turkey slices, and garnish with rocket. Alternatively, roll up the ingredients tightly in the wrap for a cutlery-free meal.

Want something more sweet? Then try this healthy, delicious and also affordable strawberry smoothie bowl recipe. It will brighten up your day and your Instagram feed!

The post Breakfast wrap appeared first on MyKitchen.

You don’t have to reserve your fresh fruit solely for desserts and snacks. See how perfectly our balsamic and nectarine glaze compliments these juicy pork chops.

SERVES 4 // COOKING TIME 40 min

INGREDIENTS
1 tbsp chilli flakes
½ cup balsamic vinegar
1 tbsp brown sugar
2 tsp dried origanum
2 tbsp thyme
4 pork chops
3 nectarines, sliced
⅓  cup chopped feta
⅓  cup basil

METHOD
1. Preheat oven to 250°C.
2. Whisk together the chilli flakes, vinegar, sugar, origanum and thyme.
3. Season the chops well. Heat some oil in a pan over medium-high heat. Brown the pork chops for 5 minutes on each side.
4. Reduce the heat to medium and continue cooking for 8–10 minutes, until cooked through.
5. During the last 2 minutes of cooking, pour the balsamic mixture into the pan.
6. Remove from the heat and add the nectarines.
7. Transfer to the oven for 8 minutes, until the peaches are charred.
8. Top with feta and basil, and serve with the nectarines and the balsamic glaze from the pan drizzled on top.

Recipe & styling: Jezza-Rae Larsen
Photography: K-Leigh Siebritz // HMimages.co.za

If you loved the way fruit complimented this recipe, wait till you try our naartjie and ginger glazed ribs!

The post Juicy pork chops with balsamic and nectarine glaze appeared first on MyKitchen.

Craving a good roast? This cranberry and balsamic roast chicken is both simple yet so flavourful, making it the perfect family meal.

SERVES 4 // COOKING TIME 2 hours 20 min

INGREDIENTS
For the marinade
¾ cup dried cranberries
¾ cup orange juice
⅓  cup balsamic vinegar
1 tbsp lemon juice
2 tsp lemon zest
3 tbsp thyme, roughly chopped
1 garlic clove, grated
For the roast chicken
1 whole chicken
1 tbsp olive oil
1 lemon, sliced
½ onion
2 garlic cloves, crushed
2 sprigs rosemary
1 cup chicken stock
To Serve
2 sweet potatoes, cut into cubes and roasted

METHOD
For the marinade
1. Preheat the oven to 180°C.
2. Combine all the marinade ingredients in a large, shallow dish.
For the roast chicken
1. Place the chicken in the marinade, spooning all over the chicken. Marinate in the fridge for 1 hour.
2. Remove the chicken from the marinade and reserve the marinating liquid. Place it in the centre of an oiled roasting tin lined with lemon slices.
3. Place the onion, garlic and rosemary inside the cavity of the chicken, pour over the chicken stock and brush some of the marinade on top of the chicken. Roast for 1 hour to 1 hr 15 min, until cooked through.
4. While the chicken is roasting, place the remaining marinade in a pot over medium heat. Simmer for 5–6 minutes until slightly thickened and use this to baste the chicken during roasting.
5. Carve the cranberry and balsamic roast chicken to your liking and serve with roasted sweet potatoes.

Recipe & styling: Kate Turner
Photography: Andreas Eiselen // HMimages.co.za

Chicken and cranberry isn’t the only perfect pairing. How about pork belly with hazelnut and cranberry stuffing?

The post Cranberry and balsamic roast chicken appeared first on MyKitchen.

Get your fill with this super quick and easy balsamic mushroom pasta. The incredible flavour will have you heading back for seconds!

SERVES 2 // COOKING TIME 30 min

INGREDIENTS
½ onion, finely chopped
150 g mixed mushrooms
1 cup cream
¼ cup balsamic vinegar
100 g spaghetti

METHOD
1. Fry the onion until golden. Add mushrooms and fry until brown. Add cream and balsamic, and cook for 5 minutes.
2. Cook the pasta, then mix it with the sauce.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen & Kendall-Leigh Nash // HMimages.co.za

The post Balsamic mushroom pasta appeared first on MyKitchen.