This summer, take a trip to Zandvliet Wine Farm and enjoy sipping on their signature Cape citrus G&Ts, or simply make them at home!

MAKES 1 // COOKING TIME 25 min

INGREDIENTS
250 g sugar
Peels from 2–3 ClemenGolds
½ cup lime juice
½ cup water
50 ml ClemenGold Gin
1 tbsp lime juice
50 ml orange iced tea
3 dashes orange bitters

METHOD
1. Add the sugar, peels, lime juice and water to a pot and simmer until the sugar dissolves.
2. Bring to the boil and then simmer until syrupy. Strain.
3. Add the remaining ingredients and 2 tsp syrup to a cocktail shaker filled with ice.
4. Serve in a lowball glass filled with ice. Garnish with thyme and dried ClemenGold rings.

Recipe: Toinette du Toit
Styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za

Love a good G&T? Try these refreshing grapefruit and thyme G&Ts too!

The post Cape citrus G&Ts with naartjie gin appeared first on MyKitchen.

You can’t go wrong with a classic chicken pie, and we’re making sure it’s extra delicious by teaching you to make a classic white sauce (or a roux) from scratch!

SERVES 6 // COOKING TIME 1 hour 30 min

INGREDIENTS
For the roux
3 tbsp butter
2 tbsp flour
½ tsp mustard
1½ cups milk
For the chicken pie
4 tbsp olive oil
1 onion, grated
1 garlic clove, grated
4 chicken breasts
2 cups chicken stock
1 bay leaf
2 cloves
4 tbsp mayonnaise
40 sheets ready-made samoosa pastry
⅓ cup melted butter

METHOD
For the roux
1. Melt the butter in a pot. Remove from the heat and whisk in the flour and mustard.
2. Return to low heat. Gradually add the milk while whisking. Cook for about 6 minutes, until the roux thickens.
For the chicken pie
1. Heat the oil, and fry the onion and garlic until golden.
2. Add the chicken, stock, bay leaf and cloves. Boil for 10 minutes, until the chicken is cooked.
3. Remove the chicken from the pot and shred using s fork.
4. Strain the cooking liquid and cook until reduced. Add the roux, pulled chicken, mayonnaise, salt and pepper.
5. Preheat oven to 180°C.
6. Arrange 20 sheets of pastry diagonally across the base and up the sides of a baking tin.
7. Gently spoon in the filling.
8. Cut the remaining pastry sheets in half, lengthways. Use them to make a lattice design on top of the pie. Trim the edges.
9. Brush with melted butter and bake for 15 minutes. Turn up the heat to 200°C and bake for

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen//HMimages.co.za

The post Learn to make a classic roux with this Cape chicken pie appeared first on MyKitchen.