From fiery kitchen battles to tempting recipe tutorials, these shows are full of delicious inspiration that will have you rushing to the kitchen with your apron on.  

For the Master of the home kitchen: MasterChef South Africa 

Each season, home cooks and seasoned foodies face off in high-pressure challenges that test their creativity, technique, and nerves – all in pursuit of the season’s MasterChef South Africa title. Along the way, viewers pick up expert tips to try at home, while guest appearances from some of Mzansi’s top chefs and our favourite food personalities add extra spice to the mix. 

 

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For hosts with the most: Come Dine With Me South Africa 

What happens when four strangers take turns hosting dinner parties at their homes for a week? Pure entertainment, of course. Come Dine With Me South Africa features a new cast of contestants each week, serving tasty dishes, drama, and plenty of laughs as they dine and rate each other’s hosting abilities. At the end of the week, the winner walks away with the title of “Best Dinner Party Host” – and a R10,000 cash prize, of course. 

For the weekend-braai enthusiast: The Ultimate Braai Master SA 

Looking for an outdoor cooking adventure where flavour and fire (literally) collide? The Ultimate Braai Master heats things up as teams of two (a Braai Master and their Braai Buddy) compete in a series of cooking challenges to find the ultimate braai champion. A bonus? Each season takes contestants across South Africa’s most scenic landscapes, letting you see some of Mzansi’s most beautiful spots as well. 

Photography: Freepik

Also read: 4 Tips to jazz up your drinks for your summer soiree 

The post 3 Mzansi cooking shows that’ll fire up your appetite  appeared first on MyKitchen.

Enjoy bigger, bolder flavour with Hinds spices. Because when you cook with Hinds, you’re giving food that winning taste, AND you stand to WIN your share Of R250 000 in cash.

To enter, buy any two Hinds products, WhatsApp ‘Hinds’ to 021 180 2800, and snap a pic of your till slip and follow the prompts. The more you buy, the more you can enter, the greater your chance of winning.

Here’s how to give lamb chops with potato salad and a sweet & sour beans side that winning taste with Hinds, The Strong One.

You will need…

Lamb Chops
Season with Hinds Steak and Chops Spice as required for the amount of chops and/or season to taste.
1,2 – 1,6 Kg / 8 lamb chops
Canola oil, to fry
2 Tbsp butter or margarine

Potato Salad
650 g / 4-5 medium potatoes, peeled & cut into 2cm pieces, boil in salted water until cooked
Fresh chives, finely chopped
1 onion, finely chopped
250 ml / 1 cup mayonnaise
2 tsp Hinds Potato Spice
80 g / 2 Rhodes Quality Dill Gherkins, finely chopped
4 eggs, hard-boiled, peeled and cut into quarters

Bean Salad with Mixed Herbs & Paprika
4 x 400 g Rhodes Quality Beans
1 onion, finely chopped
1 tsp Hinds Paprika
1 tsp Hinds Mixed Herbs
2 Tbsp Hinds Salt and Vinegar Spice
125 ml / 1⁄2 cup olive or sunflower oil
Freshly chopped parsley to serve
Pinch Hinds White Pepper

Now let’s get cooking!

Lamb Chops
Sprinkle the Hinds Steak and Chops Spice over the lamb. Heat a splash of oil and the butter in a large frying pan and fry the chops for 3 – 5 minutes on each side, depending on how thick your chops are cut. If they are thicker, you may have to cook them for longer. Once done, remove from the pan and set aside to rest.

Potato Salad
To make the potato salad, combine all the ingredients in a large salad bowl and mix gently, while the potatoes are hot and sprinkle the chopped chives on top.

Bean Salad with Mixed Herbs & Paprika
Combine the Rhodes Quality Beans, onion, Hinds Paprika, Hinds Mixed Herbs and oil. Add Salt to season and splash vinegar to taste. Add Hinds White Pepper to taste and freshly chopped parsley to serve.

CHEFS’S TIP
To boil eggs, bring the water to the boil in a pot first then add your eggs. Set a timer for 7 minutes for soft eggs or 10 – 12 minutes for hard-boiled, depending on the size of your eggs. Once cooked, remove the eggs from the boiling water and place them in a bowl of cold water to cool them down and stop them from over-cooking, which can turn them blue and/or makes them hard to peel.

Images: Courtesy Image

The post Lamb Chops Seasoned With That Winning Hinds Taste! + stand a chance To WIN Your Share Of R250 000 In Cash appeared first on MyKitchen.

I am John Grundlingh, South Africa’s Ultimate Braai Master and my journey started when I was cooking with my mom every night as I grew up, and learning all the sea trade secrets and fishing from my dad. Now I’m here to share my expertise with you for MyKitchen Friday braai days.

In 2014 I entered the Ultimate Braai Master competition to see where my cooking skills were in comparison to the rest of South Africa. Although I fell out that year, I was lucky enough to take part again in 2015 for Season 4. WWF SASSI saw my seafood talent on TV and I became their ambassador in 2014 and spent a lot of my time representing them at talks and charity braais all over the country.

When I won the Ultimate Braai Master in 2015, a lot of doors opened for me in the food industry. I have worked on seafood cooking TV demos for Robertsons on Expresso Breakfast Show.

Part of my prize for winning was to represent South Africa at the World Food Championships in Orange Beach, Alabama. I spent two months there, competing towards the finals. We started off in Lynchburg, Tennessee and then drove up to Kansas City, Kansas and then finally ended up in Alabama for the grand finale. We took part in the barbeque division, one category out of ten for the World Food Championships.

My best results were for my swordfish, placing 7th, and I got a 10th place for my for pork belly.

While I was there, I did my international judging course so I could get more involved in South Africa and send more cooks to the World Food Championships. The whole experience has been a huge eye opener and I have learnt so much from chefs all over the world. Since then, I have also won Laat Die Potte Prut and I am working on a TV show of my own!

I now live on the beach at Grotto Bay Private Nature Reserve on the West Coast I really get to explore the ocean every day and forage the shore for new and exciting things. I’m like a little kid running on the rocks every time I walk down to the beach. That’s if I’m not surfing, fishing, kayaking or kitesurfing. There is always something to do down at the coast and being a waterman is the best anti-stress medicine you can get.

I am so excited to show South Africans my favourite dishes and giving it my own signature twist.

I love local food because all our cultures, spices and different tastes add something entirely unique to it. I love fresh food and I don’t kill it with too much spice (especially not seafood; you still want to taste the ocean in there).

Cook from the heart and always be happy while you’re cooking. And I’ll see you right here on MyKitchen every Friday with a signature recipe and all the tricks of the trade you could ever need. Until then…

The post Introducing Friday braai days with me, John Grundlingh appeared first on MyKitchen.