Tender chicken livers in a fiery peri-peri sauce singing with flavours of garlic and lemon. This is the perfect high-in-iron-and-fat brunch dish inspired by Mozambique. 

Creamy peri-peri chicken livers

Serves 4 

Ingredients

500g free range chicken livers
1 Tbsp olive oil
1 Tbsp butter
1 small onion, finely chopped
½ red pepper, seeds removed and finely diced
3–4 bay leaves
6 large cloves garlic
2 tsp chilli flakes (optional)
2 tsp smoked paprika
1 cup peri-peri hot sauce
1 cup cream
1 lemon, zested and juiced
1–2 Tbsp brandy (optional)
Chopped parsley, to garnish
Portuguese rolls, to serve 

Method

1. Trim the chicken livers and pat dry with paper towel. Season. 
2. Heat olive oil and butter on a high heat and flash fry the chicken livers for about 1-2 minutes per side till golden on the outside. Remove from pan and set aside. 
3. In the same pan, on a medium heat, sauté onion, pepper and bay leaves for about 3-4 minutes. 
4. Add garlic, chilli flakes and paprika and fry for another 2-3 minutes. 
5. Add peri-peri sauce, cream, lemon zest and a splash of lemon juice, to taste. 
6. Add brandy if using. Allow the sauce to simmer for about 4-5 minutes. 
7. Add back the chicken livers and simmer for another 5-10 minutes. 
8. Add parsley, season and serve with Portuguese rolls. 

Recipes & styling: Lichelle May
Photography: Zhann Solomons

Also read: 4 Breakfasts that taste like summer  

The post Creamy peri-peri chicken livers appeared first on MyKitchen.

This delicious Camembert and pear crinkle quiche is perfect any time of the day and can be the main event or on your cheese board.

Camembert & pear crinkle quiche 

Serves 6 

Ingredients

1 box (500g) phyllo pastry
½ cup butter, melted 
250g Camembert
2-3 Forelle pears, cored
2 large eggs
1 cup cream
5 sprigs thyme, leaves picked
Salt and pepper 
Honey, for serving  

Method

1. Preheat oven to 200°C. Line a 22cm square baking tray oven dish with king paper.  
2.  Brush two sheets phyllo pastry with melted butter. Place e on top of the other d fold the stack over create a rectangle. ush the top with melted butter.  
3. Secure the bottom the pastry sheet with your thumbs, then stretch out your other fingers and drag pastry down towards your thumbs. Repeat this movement to ruffle the pastry, creating a concertina shape.
4. Place pastry strip in a prepared tray. Repeat the process with remaining pastry and pack strips tightly into tray.
5. Slice Camembert and fruit into 3mm-thin pieces. Tuck the fruit and cheese slices in between the ruffles. 
6. Brush liberally with remaining butter and bake for 15 minutes to par-bake pastry. 
7. Whisk together the eggs, cream and thyme leaves then season. Remove pastry and pour over the par-cooked pastry. 
8. Continue baking for another 25-30 minutes until golden and set. 
9. Remove from dish and cool for 10 minutes. 
10. Slice and serve warm with a drizzle of honey. 

Recipes & styling: Liezl Vermeulen
Photography: Zhann Solomons

Also read: 3 golden rules of pastry 

The post Camembert & pear crinkle quiche  appeared first on MyKitchen.

Poached eggs are the epitome of a restaurant-level brunch or brekkie. The trick to bring this elevated egg to your own stove is creating a vinegar bath. 

Get it perfect, every time: 

1. To achieve the perfect poached egg, crack one into a small ramekin or bowl and cover entirely with vinegar (between ¼ and 1/3 cup). 
2. Set aside for about 10 minutes until you see a light film form around the egg. 
3. Bring a pot of water to a light simmer. Gently tip your egg (and the vinegar) into the pot and watch as it forms a smooth surface, no need for creating the perfect swirling of water. 
4. For soft poached eggs, simmer for about 3 minutes (4-5 minutes for medium poached) then remove with a slotted spoon.

Serve it up

Toast breakfast or English muffins and top with spinach, avocado, bacon, poached eggs and hollandaise sauce. Garnish with micro herbs and black pepper.

Stick-blender hollandaise sauce 

Makes 1 cup 

Finish off your new-found poached egg skills with another brunch classic: buttery hollandaise sauce. Our chef’s cheat: a stick blender!  

Add 2 Tbsp milk, 3 egg yolks, 1 tsp Dijon mustard, ¼ tsp white pepper and 1 Tbsp lemon juice to a jug and blend until well combined. Melt 3/4 cup butter until warm, then blend the sauce while adding the butter in small batches or a steady, thin stream. (If it starts forming a layer on top, stop adding in butter for a moment and add a splash of warm water to loosen the sauce.) Blitz for about 1 1/2 to 2 minutes until a thick yet pourable silky sauce forms. Season and add lemon juice to taste. Serve immediately or keep sauce warm by placing jug in a lukewarm water bath. 

Why it works?

Blending the eggs and warmed butter forces emulsification to take place, creating a stable, thick sauce resembling a mayonnaise-like consistency.

Recipe and Styling: Sjaan Van Der Ploeg
Photographs: Zhann Solomons 

The post How to poach an egg perfectly at home  appeared first on MyKitchen.

We know that with the school holidays around the corner, you’ll need to find a way to keep the little ones busy, as well as keeping the peace while making sure everyone is fed copious amounts of delicious food! We whip up some delectable brunch themed recipes and include tasks that the kids can do to help put these meals together.  

Bacon and egg muffins  

Makes 12 • Total Time 35 Min (Plus 1 Hr Freezing Time) 

Ingredients 

7 medium eggs
250g streaky bacon
1 Tbsp chopped thyme
¼ cup maple-flavoured syrup or golden syrup
2 cups cake flour
1 tbsp baking powder
½ tsp salt
1¼ cups buttermilk or plain yoghurt
¼ cup butter, melted
2 tbsp chopped chives plus extra for garnishing
1 cup cheddar cheese, grated
1 spring onion, thinly sliced lengthways

Method 

1. Place 6 eggs in boiling water and cook for 4 minutes. Remove and plunge in iced water. 
2. Carefully peel eggs and place them upright into an empty egg carton lined with clingfilm. 4. Freeze eggs for an hour. 
3. Chop bacon and fry in a hot pan for 5-7 minutes or until crispy. 
4. Stir through thyme and syrup and remove pan from heat. 
5. Preheat oven to 180°C. 
6. Sift flour and baking powder together and add salt. 
7. Whisk remaining egg with butter and buttermilk or yoghurt. 
8. Add dry ingredients and combine. 
9. Fold through half the cooked bacon, chives and cheese. 
10. Dollop a tablespoon of mixture into the base of each greased muffin cup. 
11. Nestle an egg upright in the centre 
12. Cover each egg with batter and sprinkle with chives. Bake for 15 minutes. 15. Serve muffins topped with bacon and garnish with spring onion. 

For the little chef: Get the young ones to sift the dry ingredients, whisk the wet ingredients and combine the batter.  

Battered fish hotdogs  

Serves 4 • Total Time 20-30 Min

Ingredients 

canola or sunflower oil for deep-frying
1 cup flour
½ tsp salt
½ tsp baking powder
handful parsley or coriander, chopped
1 cup soda water or beer
300g sustainable white fish, cut into strips
4 hotdog rolls, halved
handful shredded lettuce, rocket or spinach
1 tsp sesame seeds
handful fresh coriander
1 red onion, thinly sliced (or pickled)
3-4 Tbsp sriracha sauce
1/3 cup mayonnaise

Method 

1. Heat the oil in a deep pot. 
2. Combine flour, salt, baking powder and herbs. 
3. Stir through beer or soda water to create a smooth batter. 
4. Dry fish with kitchen paper and season well. 
5. Dip fish in batter and fry in batches for about 5-6 minutes or until golden and cooked through. 
6. Drain fish on kitchen paper and lightly season. 
7. Fill the buns with the salad leaves and fish. 
8. Sprinkle with sesame seeds and coriander, and top with thinly sliced onions. 
9. Whisk the sriracha and mayonnaise together and serve on the side.

For the little chef: Get the kids to stir the batter and dip the fish (be warned: it will get messy!).  

Salt rubbed steak skewers with salsa  

Serves 4 • Total Time 20 Min (Plus 1 Hr Marinating Time)  

Ingredients 

FOR THE STEAK
2 rump, porterhouse or rib eye steaks
¼ cup coarse salt
milled black pepper

FOR THE GREMOLATA TOMATOES
2 punnets cherry tomatoes, halved
½ red onion, chopped
¼ cup olive or canola oil
handful coriander, chopped
handful parsley, chopped
1 garlic clove, grated
1 lemon, zested and juiced
salt and milled black pepper

Method 

1. Slice steak into 3-4cm chunks and coat with salt. 
2. Leave for an hour at room temperature. 
3. Combine gremolata ingredients and leave to infuse for 30 minutes. 
4. Remove steak from salt and brush off the excess. 
5. Thread steak onto skewers and season with pepper. 
6. Braai or grill over high heat for about 3 minutes on each side for a medium-rare steak. 
7. Remove from the heat, cover and rest for 10 minutes. 
8. Serve with gremolata. 

For the little chef: Tiny cooks will enjoy rubbing the steak with salt and threading it onto skewers. 

The post Brunch Ideas Your Kids Can Help With appeared first on MyKitchen.

This breakfast hash with prosciutto, rocket and Parmesan recipe will have you bouncing out of that bed and into the kitchen this weekend! It’s just that good!

SERVES 4 // COOK TIME 25 mins

INGREDIENTS
4 medium potatoes, parboiled
Vegetable oil, to deep-fry
2 tbsp olive oil
2 red onions, thinly sliced
1 clove garlic, crushed
1 tsp chilli flakes
4 eggs
Handful vine tomatoes
200 g prosciutto
40 g Parmesan shavings
2 large handfuls rocket
2 green chillis, sliced, to serve

METHOD
1. Cut the potatoes into small wedges. Fry in batches in oil until golden and crispy, then
set aside.
2. Heat 1 tbsp olive oil in a pan and sauté the onion and garlic with the chilli flakes, until the onion caramelises.
3. Poach the eggs by bringing a small saucepan of water to a boil and use a whisk to make a whirlpool in the middle of the pot. Carefully crack one of the eggs into a bowl and then slide it into the eye of the whirlpool. Turn the heat down and let the egg simmer softly for 3 minutes. Repeat with the others. (To reheat the eggs, pop them all in the boiling water for 30 seconds right before serving.)
4. Heat 1 tbsp olive oil in a pan until smoking hot, then add the vine tomatoes. Leave to pop and squeak for about 5 minutes.
5. To serve, top the potatoes and onions with a poached egg, charred vine tomatoes, a few slices of prosciutto, some Parmesan shavings and fresh rocket. Garnish with green chilli.

Want another delicious hearty brekkie? Then try our Bacon and egg gatsby recipe!

The post Breakfast hash with prosciutto, rocket and Parmesan appeared first on MyKitchen.

Save this delicious recipe for the next time you host brunch at home. These summery berry mimosas will be the perfect warm welcome.

SERVES 8 // COOKING 10 min

INGREDIENTS
2 tbsp lemon juice
¼ cup caster sugar
2 cups cranberry juice
2 bottles sparkling wine (or berry juice)
16 cherries
8 rosemary sprigs

METHOD
1. Add the lemon juice to one saucer and the caster sugar to another.
2. Dip the rim of each Champagne flute first into the lemon juice and then into the caster sugar. Set aside for minutes.
3. Fill each glass a third of the way up with cranberry juice, then top off with the sparkling wine.
4. Drop two cherries into each glass and garnish with sprigs of fresh rosemary.

Recipe & styling: Kate Turner
Photography: K-Leigh Siebritz // HMimages.co.za

In case you need to refresh your memory on hosting, we’ve put together a guide on how to achieve the perfect brunch.

The post Make these summery berry mimosas for your next brunch appeared first on MyKitchen.