If you’re looking for a way to get your kids to eat their veggies, then this Cornflake-crusted fish fingers recipe with carrot fries will be perfect!

SERVES 4 // COOK TIME  1 hour 10 mins

INGREDIENTS
For the fish fingers
2 cups cornflakes
½ cup chopped parsley
Salt and black pepper
500 g white fish
¾ cup flour
2 eggs, whisked
Vegetable oil, to shallow-fry
For the tartare sauce
¾ cup mayonnaise
1 tbsp white-wine vinegar
1 tsp Dijon mustard
1 gherkin, finely diced
Salt and black pepper
For the carrot fries
8 carrots, peeled
1 tbsp vegetable oil
Salt

METHOD
1. Place cornflakes, parsley, salt and pepper in a food processor. Pulse until fine crumbs form.
2. Cut fish into 2 × 4 cm fingers.
3. Place flour, egg and crumbs in 3 separate bowls.
4. Dip the fish into each bowl: flour, egg, crumbs.
5. Heat 1 cm oil in a pot and fry the fish fingers in batches for 2–3 minutes on each side, until golden brown.
For the tartare sauce
1. Combine all the ingredients in a bowl. Serve with the fish fingers and carrot fries.
For the carrot fries
1. Preheat oven to 180°C.
2. Cut them into fries, about 4 cm long. Toss with the oil and sprinkle with salt.
3. Bake for 20 minutes. Lower the temperature to 120°C and bake for another 20 minutes, until crispy.

Not keen on those typical processed meat hot dogs? Try our yummy and healthy shrimp dogs instead! They make a perfect weekend lunch no matter the season.

The post Cornflake-crusted fish fingers with carrot fries appeared first on MyKitchen.

Let’s get down to the root, and dig into why root vegetables are so good for our bodies. Plus, learn the best way to cook with them.

1. TURNIPS 
For cooking
Enjoy this veggie in salads and stir-fries, or roasted or steamed.
For your body
A fantastic source of vitamin C, an immune- boosting agent and essential dietary requirement.

2. GARLIC
For cooking
Its intense flavour complements most dishes.
For your body
It is said to lower blood cholesterol and prevent plaque build-up in arteries.
Did you know?
It’s a natural antibiotic.

3. ONION
For cooking
As with garlic, its a base for most dishes.
For your body
It lowers cholesterol, prevents diabetes and maintains skin health.
Did you know?
The outer layers of the onion contain the most nutrients.

4. TURMERIC
For cooking 
Used in curries and spice mixes.
For your body
It contains curcumin, which has anti-inflammatory effects and is a strong antioxidant.

5. CARROTS
For cooking
Wonderfully versatile option for many dishes and recipes.
For your body
They contain an incredible amount of the antioxidant beta-carotene and vitamin A, the minerals responsible for keeping your skin and eyes healthy.

6. BEETROOT
For cooking
The perfect side to meats or as added flavour in a salad.
For your body
It aids blood circulation and contains minerals such as iron, calcium, folate and potassium.
Did you know?
It has the highest sugar content of any veg.

7. FENNEL
For cooking
With its aniseed flavour and scent, it is often used in herb and spice mixes.
Did you know?
It’s one of the oldest cultivated vegetables.

8. POTATOES
For cooking
Everything, all day, any day!
For your body
High in potassium and low in sodium, while providing your body with a high source of energy.

9. RADISHES
For cooking
Sweet, pungent and peppery, these can be enjoyed cooked, raw or pickled.
For your body
A powerful detoxifier that assists with gut-related issues, weight loss and urinary disorders.

Words: Staff writer
Photography: Unsplash

Want to cook a curry at home, but don’t know where to start? Here’s our guide to essential curry spices that will help you understand how the flavours work.

The post Getting to know root vegetables appeared first on MyKitchen.

This roasted carrot salad with feta, strawberries and basil dressing will brighten up your summer feasts this festive season.

SERVES 4 // COOKING TIME 45 min

INGREDIENTS
For the dressing
1 cup basil
¼ cup olive oil
2 tbsp red-wine vinegar
½ tsp chilli flakes
½ tsp salt
For the roasted carrot salad
600 g baby carrots
2 tbsp olive oil
1 tsp nutmeg
½ tsp cinnamon
½ tsp ground ginger
½ tsp salt
1 tsp dried parsley
¼ cup basil
1 cup sliced strawberries
2 wheels feta

METHOD
For the dressing
1. Add all the ingredients to a food processor and blend until smooth.
For the roasted carrot salad
1. Preheat oven to 180°C.
2. Pat the carrots dry and toss them with the olive oil. Add the nutmeg, cinnamon, ginger, salt and parsley. Toss to coat.
3. Arrange the carrots on a baking tray and roast for 20–25 minutes, until they are just tender.
4. Arrange the carrots on a serving dish. Top with basil, strawberries and crumbled feta. Drizzle with the dressing.

Recipe & styling: Dylan Norton
Photography: Gareth van Nelson // HMimages.co.za

For an extra sweet and Christmassy option, try our marmalade glazed carrots with candied pecans.

The post Roasted carrot salad with feta, strawberries and basil appeared first on MyKitchen.

Going vegan for Christmas has never been easier! This whole roast butternut is the perfect way to celebrate – complete with stuffing and vegan gravy.

SERVES 6 // COOKING TIME 3 hours

INGREDIENTS
For the whole roast butternut
1 cup basmati rice
1 cup water
½ cup vegetable stock
2 tbsp chopped parsley
1½ tbsp chopped thyme
1 onion, chopped
2 garlic cloves, chopped
3 tsp flaxseed
2 tbsp hot water
½ cup dried cranberries
⅓  cup flour
1 large baby marrow, halved lengthways
1 carrot
1 butternut, halved lengthways and seeded
For the vegan gravy
¼ cup vegan margarine
½ onion, finely chopped
2 tbsp flour
2 cups vegetable stock
1 tbsp soy sauce

METHOD
For the whole roast butternut
1. Preheat oven to 200°C.
2. Bring the rice, water and stock to the boil over medium-high heat. Cook for 20 minutes, until the rice is cooked. Strain and stir in the chopped herbs.
3. Add some oil to a pan over medium heat. Fry the onion for 5minutes, until soft. Add the garlic and fry for another 2 minutes, until fragrant. Add the rice and season to taste.
4. Whisk flaxseed and water.
5. Mix together the flaxseed, rice, cranberries and flour, until everything is fully incorporated.
6. Scoop out the flesh from the baby marrow, leaving a 5 mm border. Trim the carrot to fit inside one half of the baby marrow.
7. Scoop enough flesh from one half of the butternut to fit the baby marrow with the carrot inside. Fill the other baby marrow half with the rice stuffing and sandwich on top of the carrot.
8. Scoop enough flesh from the other half of the butternut to fit the remaining rice stuffing.
9. Prick the butternut flesh all over with the fork, and secure the two halves together with kitchen string.
10. Brush with oil, wrap in foil and roast for 1⅛ hours, until tender. Allow to rest inside the foil for 20 minutes before carving.
For the vegan gravy
1. Melt the margarine in a pan over medium heat. Add the onions and fry for 5 minutes, until lightly browned.
2. Add the flour and fry, stirring constantly, for 2 minutes.Whisk in the stock and soy sauce and cook for 3 minutes, whisking constantly, until thickened.
3. Strain and season to taste.

Recipe & styling: Jezza-Rae Larsen
Photography: Gareth van Nelson // HMimages.co.za

These beetroot folders with tofu will add even more deliciousness to your vegan spread!

The post Whole roast butternut with rice, carrot and baby marrow appeared first on MyKitchen.

Cooking an amazing vegetarian meal is easy when you pack it with bright seasonal produce. How about roast carrots and lentil koftas?

SERVES 4–6 // COOKING TIME 1 hour 5 min

INGREDIENTS
For the roast carrots
400 g baby rainbow carrots
2 tbsp olive oil
Coarse salt and black pepper
For the lentil koftas
1 tbsp olive oil, plus to fry
1 onion, diced
2 cups red lentils
1½ tbsp tomato paste
1 tsp cumin
1 tsp paprika
½ tsp chilli flakes
1 cup finely chopped parsley
1 cup chickpea flour, plus extra to dust
3 garlic cloves, crushed
For the dressing
⅓  cup balsamic vinegar
¼ cup olive oil
Handful parsley

METHOD
For the roast carrots
1. Preheat oven to 180°C.
2. Halve the carrots lengthways. Toss with oil, salt and pepper to coat.
3. Arrange the carrots on a baking tray. Cook for 25 minutes, until tender inside and crispy outside.
For the lentil koftas
1. Heat 1 tbsp oil and fry the onion until soft and translucent, about 5 minutes.
2. Rinse the lentils. Place in a pot with 1 L water, tomato paste, cumin, paprika and chilli. Cover and cook over medium heat for 15 minutes, until just a trace of liquid remains at the bottom of the pot.
3. Mix in remaining ingredients. Place in the fridge to cool for 10 minutes.
4. Scoop heaped tablespoons of lentil mixture. Use a second spoon to shape into ovals. Dust each in chickpea flour.
5. Heat some oil to medium-high heat in a pan. Fry the koftas for 2 minutes on each side, until crispy.
For the dressing
1. Combine vinegar, oil, parsley and salt and pepper in a blender.
2. To serve, drizzle koftas and carrots with dressing.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

This roast vegetable galette is another meat-free fave made from fresh ingredients.

The post Make meat-free easy with roast carrots and lentil koftas appeared first on MyKitchen.

Going gourmet? Prepare a dinner feast featuring these crispy carrots with home-made goat’s cheese to really impress your guests.

SERVES 4–6 // COOKING TIME 2 hours 30 min

INGREDIENTS
For the goat’s cheese
1 L goat’s milk
Juice of 2 lemons
2 tbsp vinegar
½ tsp salt
For the crispy carrots
500 g rainbow carrots, thinly sliced
⅓ cup olive oil
Salt and pepper
To serve
3 tbsp olive oil
3 tbsp red-wine vinegar
1 tsp dried origanum

METHOD
For the goat’s cheese
1. Line a colander with 2 or 3 layers of fine cheesecloth or a clean dish towel.
2. In a heavy-based pot, heat the milk until it reaches 82°C (it should be steaming, but not boiling). Stir frequently to ensure it heats evenly throughout.
3. Remove from the heat. Add lemon juice and vinegar. Set aside for 10 minutes.
4. Slowly pour into the cheesecloth. Add the salt and stir gently.
5. Gather the ends of the cheesecloth and tie them together with kitchen string. Allow the cloth to hang and drip for about 1 hour (hanging it over the sink works well).
6. Once all the excess moisture has dripped from the cheese, remove the cheesecloth and refrigerate it.
For the crispy carrots
1. Preheat oven to 180°C. Line a baking tray.
2. Toss the carrots with oil, salt and pepper.
3. Spread them out on the baking tray (ensure they are evenly spaced and lying flat, so that each strip becomes crispy). Bake for 30–35 minutes.
4. Serve the crispy carrots with the goat’s cheese. Drizzle with oil and vinegar, and sprinkle with origanum.

Recipe: Amerae Vercueil
Styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

Now that you know how to make your own goat’s cheese, use it to bake this sweet apple, honey and goat’s cheese tart!

The post Crispy carrots with home-made goat’s cheese appeared first on MyKitchen.