What does the founder of the Braai Day initiative do on its 20th anniversary? He’s still bringing the heat, says Liezl Vermeulen, and celebrates by sharing his skills in his biggest braai book yet.   

The man that started the campaign for the Braai Day initiative many years ago, Jan Scannell, is – lucky for all of us – still on fire. “I’ve had the extreme fortune to craft a career and life around this wonderful institution of making wood fires and cooking food on those fires”.

You might ask: ‘Do we need another braai recipe book?’ The answer, after paging through Jan Braai’s useful guide, Atmosfire, is a resounding yes.

What sealed the deal was seeing the ‘braaibak’ (aluminium roaster) that was turned into a smoker to create his Beer-Smoked Angelfish, as well as reading the fascinating chapter on cooking directly in the coals. The I-can-make-that feeling coupled with the thrill of experimenting with food is what got us giddy with excitement about this book.

Since the Braai Day initiative started 20 years ago, Jan explains in his intro that he has accumulated a “treasure trove of knowledge”. He now captures everything that his travels, braaiing TV-show and fellow South Africans have taught him, in a whopping 400+ page bumper book.

Bursting with clever ideas, Atmosfire pens down familiar recipes that you might have tasted at a friend’s braai, new recipes you never thought to make over the coals – enter Braaied Butternut Soup and a Nacho Potjie – and naturally, some more daring tries like the Octopus and Greek-style Braaibroodjies. That’s what keeps Jan Braai relevant so many years later. It’s not the Jan Braai sauce that you buy at food retailers – it’s the continuous learning and sharing of recipes, offering tried-and-tested techniques, and getting advice from a hands-on braai artisan.

With 20 chapters filled with dishes and cooking methods, one can never be tired of braaiing the same thing. As for us over at MK, we’re all but bored with Jan Braai. He’s left us keen to braai up something new, again!

Pulled brisket rolls with braaied pineapple coleslaw

Makes 12

When you have a large crowd of pleasant guests coming over, this is a good way to feed them. I go more Asian than American in flavour proñle in the potjie, and this is matched in the braaied pineapple coleslaw I like to serve it with. 

Ingredients

To prepare the meat  

2 kg brisket
4 garlic cloves
Ginger, equal in volume to the garlic
1 tsp chilli powder
1 tsp black pepper
1 tsp ground cinnamon
½ tsp ground cloves

For the potjie  

1 onion
1 tot olive oil
½ cup soy sauce
1 cup orange juice
340ml beer, cider or apple juice
2 star anise
½ cup brown sugar

For the coleslaw  

1 pineapple
1 red cabbage
1 red onion
2 cm piece ginger
1 lime
2 tots olive oil
Salt and pepper
Fresh coriander

To serve  

12 soft rolls
Mayonnaise (preferably Kewpie)

Method

1. Prepare the meat: Cut the brisket into 2 or 3 pieces if it will make it easier to fi t into your potjie.
2. Crush and chop the garlic and grate the ginger.
3. Mix the garlic, ginger and all the spices together and rub into the pieces of brisket. 4. Chop the onion. Add the oil and onion to your potjie, get some flames under the potjie and fry the onion for a few minutes.
4. Now add the brisket to the potjie and brown it on all sides. You can take as long as you like to do this but aim for 10 minutes.
5. Add the soy sauce, orange juice, beer, cider or apple juice, star anise and sugar to the potjie. Bring to a gentle simmer and close the lid. The potjie should now simmer very gently for 5–6 hours until the meat is completely soft and starts to fall apart by itself. Every half an hour or so you can lift the lid and flip the meat over. It shouldn’t happen, but if at any time the potjie runs dry, add a little water.
6. When the brisket is done, remove the potjie from the fire and let it relax a bit.
7. You should be able to spot the star anise. Remove from the potjie and discard. Now use two forks and pull apart and shred the brisket. Taste a piece as your braaier’s privilege. Mix all the pulled brisket meat with the liquid relaxing in the potjie.
8. Assemble your buns with a layer of meat, then slaw and top off with a dollop of mayonnaise.

For the coleslaw  

1. Light your fire. Carefully cut the skin off the pineapple using a sharp knife. Cut the pineapple into slices and braai them on a grid over hot coals until charred and sweet. Set aside.
2. Use a sharp knife and shred the cabbage into thin strips. Slice the onion. Grate the ginger. Mix all these ingredients together.
3. Once the pineapple has cooled down, chop into blocks and add to the cabbage mixture.
4. Grate the skin of the lime, which is called zesting, into the cabbage mixture and squeeze all the juice over the cabbage. Drizzle the olive oil over and season with salt and pepper. Mix everything together.
5. Roughly chop the coriander, using stalks and all, and add to your slaw.
6. Serve with the pulled beef brisket in a bun.

Atmosfire by Jan Braai (R590) published by Penguin Random House is available online and at all local book retailers.

THREE LUCKY SUBSCRIBERS stand the chance to win a copy of Atmosfire by Jan Braai. Automatic entry for all MyKitchen subscribers. Ts&Cs on page 74.

Root vegetable salad directly from the coals

Serves 4

This is the advanced version of baking potatoes directly in the coals, but no more complicated. The sugars in the carrots, beets, bell peppers and onions will all caramelise in the coals and they will become sweeter, all of the vegetables will be soft, and they will pick up a smoky and charred braai character. As you will find out when using too small vegetables, they will all but disappear in the coals, so you want larger, approaching oversized versions of carrots, beets and onions for this one. 

Ingredients

4 large carrots
4 large beets
2 large onions
2 bell peppers (red, yellow or green)
200g feta, for serving

For the dressing  

3 tots olive oil
1 tot freshly squeezed lemon juice
1 tsp honey
1 tsp Dijon mustard
Salt and pepper

Method

1. Make a big fire and, once that is done, make the dressing by mixing all the ingredients together. Set aside.
2. Once you have an adequate bed of coals, place the vegetables directly on the coals and braai, turning occasionally, until blackened all over. The bell peppers are ready as soon as they are blackened all over. Place the peppers in a plastic bag or cover in a bowl with a lid, so that they can steam, to make it easier to peel off the skins. The rest of the vegetables are ready when each one is tender enough to be pierced with the tip of a knife. This will be about 15 minutes for carrots and 30 minutes for beets and onions. As each one is ready, remove from the fire and let it cool down.
3. For the bell peppers, use a sharp knife to scrape and kitchen paper to rub and remove as much of the charred skin as possible. Slice the peppers into strips, removing and discarding the seeds. Scrape or cut away any ash and overly charred and burnt outsides of the rest of the vegetables and cut or chop into pieces. For the onion this will be easier but for the beets and carrots you can use your judgement. Don’t lose all charred parts, it’s part of the flavour profile of the meal.
4. Place all the vegetables onto a platter and crumble feta over them. Drizzle the dressing over that and serve.

Recipes: Jan Braai

Food styling: Brita Du Plessies

Photographs: Toby Murphy

The post Try these delicious braai recipes from Jan Braai’s Atmosfire appeared first on MyKitchen.

Winter is the season for hearty flavours and an array of cosy meals like soups, stews and curries. Make these comforting (and tasty) meals to warm up the coldest of days.  

Yummy tomato soup with cheese toasties   

Serves 4 // Cooking time: 30 minutes 

Ingredients  

Cooking oil
1½ onions, chopped
2 cloves garlic, chopped
2 carrots, finely chopped 
1 tsp (5ml) paprika
2 tins (400g each) whole peeled tomatoes, drained and liquid reserved
50g sachet tomato paste
2 Tbsp (30ml) Worcestershire sauce
Salt and pepper, to taste  

For the cheese toasties  

8 thick slices bread, lightly buttered on both sides
1½ (375ml) cups grated Cheddar
⅓ cup (80ml) sour cream  

Method 

1. Heat some oil in a pot over medium heat. Add onion, garlic and carrot, and fry for 8–10 minutes until onions are soft. 
2. Add the paprika and cook until fragrant. 
3. Add the tomatoes and cook for 5 minutes, then stir in the tomato paste, reserved tomato juice, Worcestershire sauce and 2 cups water. 
4. Reduce heat and simmer for 8–10 minutes, then season.
5. Remove from the heat and cool slightly. Transfer to a blender and blend until smooth.

For the cheese toasties  

1. Preheat oven to 220°C. Line a baking tray with baking paper.
2. Arrange 4 slices of bread on the tray and top with cheese. Season with salt and pepper. Top each one with a slice of bread to make 4 sandwiches.
3. Bake for about 10 minutes, turning halfway, until the bread is golden and toasted, and the cheese has melted.
4. Cut toasties in half and ladle soup into bowls. Top with a spoonful of sour cream.

Cook’s note:
The sour cream can be replaced with a drizzle of normal cream, a spoonful of cottage cheese or a dollop of plain yoghurt. 

Recipes & styling: Jezza-Rae Larsen 
Photography: K-Leigh Siebritz/hmimages.co.za 

Classic corn and mussel chowder 

Serves 4–6 // Cooking time: 45 minutes 

Ingredients 

1 Tbsp (15ml) olive oil
1 packet streaky bacon bits
1 onion, finely chopped
2 stalks celery, finely chopped
4 mielies, kernels removed
2 potatoes, peeled and chopped
4 cups (1L) fish stock
1 Tbsp (15ml) butter
1kg mussels, cleaned
½ cup (125ml) cream  

Method 

1. Heat the oil in a pot over medium heat. Brown the bacon, then add the onion and celery and sauté for 5 minutes.
2. Add the mielie kernels, potatoes and stock. Simmer for 15–20 minutes, until the potatoes are soft.
3. In the meantime, melt butter in a pan over high heat. Add the mussels and pop the lid on. Cook, checking regularly, until all the mussels have opened. Remove the meat from half the mussels, discarding the shells.
4. Transfer the soup to a food processor and blend until chunky.
5. Stir through the picked mussels and the cream. 
6. Ladle chowder into bowls and top with the remaining mussels still in their shells.

Recipe & styling: Elizabeth Mackenzie
Photography: Andreas Eiselen // HMimages.co.za 

Chicken curry with masala curried yoghurt 

Serves 4–6 // Cooking time: 50 minutes + marinating 

Ingredients 

800g chicken pieces
Cooking oil 

For the marinade

2 tsp (10ml) ground coriander
2 tsp (10ml) chilli powder
2 cloves garlic, minced
1 Tbsp (15ml) chopped fresh ginger
2 Tbsp (30ml) lemon juice  

For the curried yoghurt 

1½ cups (375ml) yoghurt
1 Tbsp (15ml) chilli powder
1 Tbsp (15ml) turmeric
1 Tbsp (15ml) garam masala
1 green chilli, finely chopped 

For the curry 

2 cloves garlic, minced
2cm piece ginger, grated
1½ onions, finely chopped
1 Tbsp (15ml) tomato paste
3 tomatoes, finely chopped
1½ cups (375ml) curried yoghurt
½ Tbsp (7ml) ground cardamom
½ Tbsp (7ml) ground cloves
½ Tbsp (7ml) cinnamon
1 Tbsp (7ml) ground coriander
1 Tbsp (7ml) cumin
1 Tbsp (15ml) paprika   

Method  

1. Mix the marinade ingredients and toss with the chicken. Cover with clingwrap and marinate for at least 1 hour. 
2. Mix all the curried yoghurt ingredients together and set aside.
3. 3. To make the curry, heat oil in a pot over medium. Fry garlic and ginger until golden. Add onion and fry.
4. Stir in tomato paste and tomatoes, and cook for 3 minutes.
5. Add the curried yoghurt and simmer for 5 minutes.
6. Add the spices, marinated chicken and 1½ cups water. Reduce the heat and simmer for 20–25 minutes.

Recipe & styling: Jezza-Rae Larsen
Photography: Samantha Pinto // HMimages.co.za 

Shepherd’s pie with a cheesy potato topping 

Serves 6–8  // Cooking time: 1 hour 

Ingredients 

2 Tbsp (30ml) vegetable oil 
1 onion, finely chopped 
3 carrots, finely chopped 
2 celery stalk, finely chopped 
3 garlic cloves, minced 
500g beef mince 
2 Tbsp (30ml) tomato paste 
2 Tbsp (30ml) flour 
2 Tbsp (30ml) Worcestershire sauce 
1½ (7ml) tsp dried thyme 
Salt and pepper 
1½ (375ml) cups beef stock
½ cup (125ml) red wine 
2 bay leaves   

For the topping 

6 potatoes, peeled 
½ cup (125ml) milk 
2 Tbsp (30ml) butter 
¼ cup (60ml) Cheddar 
1 Tbsp (15ml) fresh thyme leaves  

Method 

1. Heat oil in a pan over medium heat. Fry the onion, carrot and celery until the onion is soft, about 5 minutes.
2. Add garlic and fry until golden.
3. Crumble the mince into the pan. Fry for 3 minutes until browned, continuing to break up the mince using a wooden spoon.
4. Stir in the tomato paste, flour, Worcestershire sauce and thyme. Season well.
5. Add stock, wine (or more stock) and bay leaves. Scrape the bottom of the pan to release any stuck bits of flavour.
6. Reduce heat to medium-low and simmer for 20 minutes.

For the topping 

1. Boil the potatoes until tender, about 15 minutes.
2. Drain and mash until chunky. 
3. Add the milk, butter and cheese and mash until smooth and fluffy. 
4. Season to taste, then cover and set aside.

To assemble 

1. Preheat the oven to 180ºC.
2. Spoon the mince filling into a 15 x 25cm casserole dish. 
3. Allow to cool before topping with the mashed potato.
4. Bake for 20 minutes until the potato topping is golden and crispy.
5. Garnish with fresh thyme and serve.

Cook’s note:
Freeze any leftovers in an airtight container for up to a month. When ready to use, simply defrost and reheat in a 180ºC oven. 

Recipes & Styling: Sjaan van der Ploeg
Photography: Peet Mocke/hmimages.co.za 

Honey-BBQ roast brisket with creamy pap 

Serves 6 // Cooking time: 7 hours 

Ingredients 

2kg beef brisket 
2 tsp (10ml) garlic powder
2 tsp (10ml) chilli powder
2 tsp (10ml) salt
½ (7ml) tsp black pepper
4 cups (1L) beef stock   

For the honey-BBQ sauce 

½ cup (125ml) tomato sauce
½ cup (125ml) honey
⅓ cup (80ml) apple cider vinegar
2 Tbsp (30ml) brown sugar
2 Tbsp (30ml) Worcestershire sauce
2 tsp (10ml) Dijon mustard
1 tsp (5ml) garlic powder
1 Tbsp (15ml) cornflour mixed with 2 Tbsp (30ml) water  

For the creamy pap 

2 cups (500ml) Kreemymeel or Maltabella
2–3 cups (500–750ml) water
3 Tbsp (45ml) butter  

Method 

1. Preheat oven to 130°C.
2. Rub the brisket all over with a mix of garlic powder, chilli powder, salt and pepper.
3. Whisk together all the sauce ingredients (except the cornflour).  
4. Place brisket in an ovenproof casserole dish, pour over beef stock and honey-BBQ sauce.
5. Slow-roast for 5–6 hours, until the liquid has reduced by half.
6. Remove the brisket from the dish and set aside, reserving the sauce/cooking liquid.
7. Place the Kreemymeel/Maltabella, water and butter in a pot over medium heat. Cover and cook for 15 minutes. Stir with a wooden spoon and set aside. 
8. Pour the reserved sauce into a pot, bring to a simmer, then whisk in the cornflour paste. Cook, whisking continuously, until the sauce has thickened. Season to taste.
9. Shred the brisket and add it to the sauce. 
10. Serve the honey-BBQ brisket with creamy pap.

Recipe & styling: Amerae Vercueil
Photography: Gareth van Nelson // HMimages.co.za 

The post 5 winter warmers for the chilly season  appeared first on MyKitchen.

Turn up the heat in the kitchen with this sizzling brisket pie

Pulled beef brisket pie 

Serves 6-8

Total time 1 hour 30 minutes, plus slow roasting 

Ingredients  

For the brisket  

2 Tbsp olive oil
Salt and milled black pepper
1.7kg beef brisket on the bone
2 onions, chopped
4 large cloves garlic
1 Tbsp ground coriander
2 Tbsp smoked paprika
2 cups water
2 cups beef stock
1 cup red wine
2 tubs (500g each) passata or tomato purée
Pinch of sugar
2 tsp cornflour, mixed with a little water to make a smooth paste
1 roll (400g) puff pastry, defrosted
Flour, for dusting
2 bay leaves
2 eggs, whisked

For serving  

A side of vegetables

Method

1. Preheat oven to 180°C. 
2. Heat oil in a large ovenproof pot, season meat and fry in batches for 4-6 minutes until brown all over. Remove and set aside. 
3. Add another glug of oil, fry onions for 5 minutes until soft. 
4. Add garlic and spices to the onions and fry for a minute.
5. 5. Add remaining brisket ingredients, cover tightly with a lid and roast for 3-3.5 hours until tender, turning meat twice during cooking. 
6. Once tender, remove meat from sauce (it should flake easily), place in a bowl and cool slightly before using two forks to shred. 
7. Bring brisket sauce to a simmer and reduce for 5-10 minutes. 
8. Whisk in cornflour paste, stir, and cook for 3 minutes until thickened.
9. Toss 2-3 cups of sauce through shredded meat. 
10. Increase oven heat to 200°C. 
11. Roll pastry out, on a floured surface, to 3-4mm thick. 
12. Spoon meat into an overproof dish and drape pastry over filling, crimping the edges to avoid shrinking. 
13. Brush pastry with egg and cut a slit in the centre for steam to escape. Top with bay leaves and bake for 30 minutes until pastry is crisp and golden. 
14. Serve pie straight from the oven with a side of veggies. 

The post Pulled beef brisket pie appeared first on MyKitchen.

We share showstopper mains and sides fit for an unforgettable Easter feast

Crispy hake with apricot, coriander and chilli labneh 

Serves 4 • Total Time 30 Min [Plus Overnight Resting Time]  

Ingredients

FOR THE LABNEH  

1kg plain yoghurt 
1 tsp salt 
¼ cup apricot jam 
3 tbsp fresh coriander, chopped 
2 tbsp chilli sauce or oil  

FOR THE HAKE  

glug olive oil 
4 x 200g hake fillets, skin on 
salt and milled black pepper 
3 tbsp butter 
2 cloves garlic, sliced 
1 lemon, zested and juiced  

FOR SERVING  

1 punnet cherry tomatoes, blistered 
¼ cucumber, thinly sliced
fresh coriander 
chilli flakes 
2 tsp capers, fried (optional)  

Method

1. Line a fine sieve with cheesecloth and place over a large bowl. Be sure to leave enough cloth hanging over the sides of the sieve. 
2. In a separate bowl, mix yoghurt and salt. Pour into cheesecloth. 
3. Gather ends of cloth and tie tightly. Refrigerate overnight. 
4. Remove labneh from cloth and set aside. 
5. For the hake, heat oil in a large pan and season fish. 
6. Fry fish, skin side down, for 4-5 minutes until crispy. 
7. Flip fish, add butter and garlic and fry other side for another 3-4 minutes. 
8. As butter starts to brown, add zest and lemon juice. Baste fish with butter using a spoon. Set aside to rest. 
9. Swirl apricot jam, coriander and chilli sauce through labneh. 
10. Dollop labneh onto serving plates and top with blistered tomatoes. 
11. Add fish and garnish with cucumber, coriander, chilli flakes and capers, if using. 

Slow-cooked pulled beef brisket 

Serves 6-8 • Total Time 4 ½  Hr 

Ingredients

FOR THE BRISKET  

1kg beef brisket 
glug olive oil 
salt and milled black pepper 
1 tbsp cumin seeds 
2 tsp coriander seeds 
1 tsp pink peppercorns 
2 tbsp paprika 
2 tbsp dried oregano or mixed herbs 
2 tbsp Dijon mustard 
2 cans whole peeled tomatoes 
2 cups beef stock 
½ garlic bulb, peeled
handful fresh coriander 
handful fresh thyme 
2 tbsp butter 
1 onion, chopped  

FOR THE TZATZIKI  

1 cup plain yoghurt or sour cream 
¼ cucumber, grated
1 tsp ground cumin 
½ tsp garlic powder   

FOR SERVING  

pickled onions 
mini pitas   

Method

1. Drizzle brisket with oil and season generously. 
2. In a pestle and mortar, bash together cumin, coriander, peppercorns, paprika and herbs to form a chunky spice rub. 
3. Brush brisket with mustard to coat evenly. 
4. Coat brisket with spice rub and set aside to rest for at least one hour. 
5. Heat oil in a large pan and sear brisket skin side down for about 3-4 minutes each side or until golden. 
6. Preheat oven to 160°C. 
7. Put tomatoes, beef stock, garlic and herbs into a large casserole dish. 
8. Nestle brisket into liquid, cover with a lid or foil and roast for about 3 1/2–4 hours or until tender. 
9. Remove brisket from sauce and set aside to rest for 15 minutes. 
10. Melt butter in a pan and sauté onions until golden. 
11. Add brisket gravy to pan and simmer for 10 minutes or until reduced by a third. Cool slightly. 
12. Blitz sauce until smooth and season to taste. 
13. Shred brisket using two forks and toss with sauce. 
14. For tzatziki, combine all ingredients and season. 
15. Serve brisket with tzatziki, pickled onions and pita. 

 Chef’s Tip: Freeze leftover shredded brisket for a quick weeknight dinner when time is short.  

Chive and garlic smashed roasted potatoes 

Total Time 40 Minutes • Serves 4 

Ingredients

1kg baby potatoes 
4 cloves garlic, sliced 
handful fresh chives, chopped 
½ cup melted butter
¼ cup grated Parmesan (optional)   

Method

1. Place potatoes in a pot of salted water and bring to a boil. Parcook for about 10-12 minutes, drain, rinse and set aside. 
2. Preheat oven to 200°C. 
3. Place potatoes on a large greased baking tray. 
4. Press each potato with a fork to slightly ‘smash’ them. 
5. Season, drizzle with half the butter and sprinkle over chives and garlic. 
6. Roast for 10 minutes. Toss potatoes with remaining butter and r oast for 10 minutes more or until golden and crispy. 
7. Remove from oven and scatter with Parmesan, if using. 
8. Serve immediately.

Poached chicken salad with buttermilk dressing 

Serves 4 • Total Time 35 Min 

Ingredients

FOR THE CHICKEN  

1 can coconut milk
1 cup chicken stock 
1 lemongrass stalk, bruised 
2 red chilli
halved 3 cloves garlic, sliced 
1 tsp grated fresh ginger 
handful fresh coriander 
4 chicken breasts  

FOR THE DRESSING  

½ cup buttermilk or yoghurt
1 tsp chopped fresh mint 
1 tbsp chopped coriander 
1 tsp wholegrain mustard 
salt and milled black pepper   

FOR THE SALAD  

4 green apples, sliced 
3 celery stalks, shaved with a peeler 
1 Mediterranean cucumber, shaved with a peeler 
1 packet cos or butter lettuce, rinsed  

Method

1. Place coconut milk, stock, lemongrass, chilli, garlic, ginger and coriander into a large pot. Bring to a boil. 
2. Reduce heat to a gentle simmer and add chicken breasts. Cover with a lid. 
3. Poach for about 15-20 minutes or until completely cooked through. 
4. Remove chicken from poaching liquid and set aside to cool before shredding or slicing. Discard poaching liquid or freeze to use as a future chicken soup base. 
5. Whisk dressing ingredients together and season to taste 
6. Arrange apples, celery, cucumber and lettuce on a serving platter. 
7. Top with chicken and drizzle with dressing just before serving. 

Level Up: Make croutons by roasting ciabatta chunks drizzled with oil and scattered with garlic. Add to salad just before serving.  

Read here for more Easter Inspiration 

Mackerel, cheddar and pepper quiche 

Serves 4 • Total Time 45-50 Min 

Ingredients

1 packet shortcrust pastry, defrosted 
500g smoked mackerel, deboned and flaked 
1 red pepper, seeded and chopped 
1 yellow pepper, seeded and chopped 
1 clove garlic, chopped 
125ml sour cream 
3 eggs, whisked 
1 tbsp Dijon mustard 
1 tbsp chilli flakes 
3 tbsp chopped fresh chives 
1½ cups grated mature Cheddar
salt and milled black pepper   

FOR SERVING  

handful micro herbs 
cucumber ribbons 
glug olive oil  

Method

1. Preheat oven to 180°C 
2. Unroll pastry onto a lightly floured surface to about 3cm thick. 
3. Place pastry in a 30cm greased loose-bottomed tart tin and trim edges. Prick pastry with a fork. 
4. Blind bake for 10-12 minutes and remove from oven. Set aside to cool. 
5. Combine mackerel, peppers and garlic. 
6. Whisk sour cream, eggs, mustard, chilli flakes and chives until combined. Fold through half the grated cheese. 
7. Combine mackerel mixture with egg mixture and season. 
8. Place filling into tart tin, level the top and sprinkle with remaining cheese. 
9. Bake for 20-25 minutes or until pastry is cooked and filling is golden brown. 
10. Serve with fresh micro herbs, cucumber and a drizzle of oil

Chef’s Tip: Pop filling into greased and pastry-lined muffin tray to make bite-sized snacks.  

The post Recipes For an Unforgettable Easter Feast appeared first on MyKitchen.

In the mood for some tacos this weekend? If so, then why not get the whole family involved and make these pulled-brisket ones together.

SERVES 8 // COOK TIME ± 1 hour

INGREDIENTS
For the pulled brisket
1 tbsp vegetable oil
1 tbsp paprika
4 tsp ground cumin
1.2 kg beef brisket joint
Salt and pepper
2 onions, peeled and sliced
4 garlic cloves, peeled and crushed
410g tin chopped tomatoes
1 cup beef stock
2 tbsp soy sauce
1 tbsp sugar
2 tbsp Worcestershire sauce
For the flour tortillas
170g flour, plus extra for dusting
¼ tsp salt
⅔ cup water
130g butter, at room temperature
For the cucumber pickle
1 tbsp brown vinegar
2 tsp caster sugar
¼ tsp salt
1 cucumber, thinly sliced
Coriander, to garnish

METHOD
For the pulled brisket
1. Preheat oven to 160°C and line a baking tray with foil.
2. Combine the oil, paprika and cumin and rub over the brisket. Season.
3. Place the onions, garlic and brisket on the lined tray.
4. In a pot set over medium heat, simmer the tomatoes, stock, soy sauce, sugar and Worcestershire sauce until thickened. Pour over the brisket, cover with foil and cook in the oven for three hours. Allow to rest for 20 minutes.
5. Using two forks, shred the brisket into a large bowl. Transfer the juices to a pot set over medium heat and reduce to form a thick sauce. Pour over the brisket.
For the flour tortillas
1. Place the flour and salt in a large bowl. Form a well in the centre, pour in the water and mix to form a soft dough. Add more water if the dough is too firm. Leave to rest for 30 minutes.
2. Roll the dough out on to a floured surface. Spread 110g of butter over the dough and dust with flour. Roll up into a long sausage and divide into 16 balls. Roll each one into a thin disc.
3. Heat the remaining butter in a pan. Fry the tortillas until golden on both sides. Place between warm tea towels.
For the cucumber pickle
1. Whisk together the vinegar, sugar and salt in a bowl. Add the cucumber, toss to coat and garnish with coriander.
2. Make up a platter of tacos or serve everything separately for your guests to assemble on their own.

Throw together a Mexican-style extravaganza that is light and fresh with these cocoa hanger steaks with grilled Mexican peppers.

The post Pulled-brisket tacos appeared first on MyKitchen.

Slow-cooked, inexpensive cuts of meat and veg are tastier than you could believe. Just try this traditional brisket ragu and see.

SERVES 6 // COOKING TIME 2 hours 20 min

INGREDIENTS
1 kg brisket
1 onion
250 g button mushrooms, chopped
2 tsp beef stock powder
½ cup red wine
410 g tin chopped tomatoes
2 cups penne, cooked

METHOD
1. Preheat the oven to 180°C.
2. Cut the brisket into 4 x 4 cm chunks and set aside.
3. Fry the onions in an ovenproof pot over medium heat for 3 minutes.
4. Turn the heat to low, add the mushrooms, cover and cook for 5 minutes.
5. Toss the brisket in the beef stock powder and add it to the mushrooms. Brown over high heat.
6. Add the red wine, simmer for 5 minutes, then add the tomatoes.
7. Cover and braise in the oven for 1 hour. Uncover and cook for another 30 minutes.
8. Toss the ragu with the pasta and top with fresh parsley.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za

If you’re a South African who loves Italian food, get ready for this delicious mash-up of spaghetti with frikkadels, made the South African way!

The post Treat the family to this traditional Italian brisket ragu appeared first on MyKitchen.