Fish requires high heat in order to sear, which avoids it sticking to the grid. A liberal brush of oil also goes a long way!

Citrus & soy sticky angel fish 

Serves 4 

Ingredients

For the basting 

2 cloves garlic, sliced
3cm knob ginger, sliced
¼ cup soy sauce
¼ cup honey
2 oranges, juiced (makes about ½ cup)
½ tsp chilli flakes 

2 large (450g) angel fish halves (or 4 separated fillets)
Salt and milled pepper
Handful coriander leaves
2-3 spring onions, sliced
Thai red and/or green chilli, sliced 

Method

1. Prepare hot coals (almost as hot as for your steak) and place foldable braai grid to preheat on top. 
2. Combine basting ingredients in a cast-iron skillet over the coals (or prepare on stovetop if you like). Simmer for about 3-5 minutes to thicken to a thin syrup consistency. 
3. Season fish well on both sides and drizzle with lemon juice. Liberally brush one side of the fish with oil.
4. Place fish oiled-side down in braai grid over hot coals. Baste the top with oil and flip grid over after 6-8 minutes, once grid lines appear on bottom side. Baste the grilled side with prepared marinade and turn over after another 4 minutes. Baste remaining side, turn over and finally braai for another 2-3 minutes. 
5. Remove and serve hot off the coals with coriander, spring onion and chilli scattered on top.

Also read: Spring chicken dishes for delicious dinners

The post Citrus & soy sticky angel fish  appeared first on MyKitchen.

Welcome to the colourful world of citrus, where tangy grapefruits and lush oranges brighten even the coldest days.

Jan Ellis pudding with citrus and brandy 

Makes 1x 25-30 cm pudding

You can omit the brandy for a less boozy pudding. 

Ingredients

2 tbsp (30g) butter, softened
½ cup (100g) sugar
2 eggs, whisked
2 tbsp (30ml) orange marmalade
½ cup (125ml) milk
1 tbsp (5ml) bicarbonate of soda
1½ cups (350g) self-raising flour
Pinch salt 
Pinch nutmeg 
Custard or vanilla ice cream, for serving  

For the brandy syrup  

1 cup (250ml) boiling water
1 cup (250ml) cream
1 cup (250ml) butter 
1 cup ((250m) sugar
½ cup (80ml) brandy 
2 tsp (10ml) vanilla essence  

Method

1. Preheat oven to 180°C. 
2. Cream butter and sugar until pale. 
3. Add eggs and mix well. 
4. Whisk in jam and marmalade.
5. Combine milk and bicarbonate of soda, then mix until dissolved. 
6. Add milk to egg mixture and mix well. 
7. Mix dry ingredients and add to wet mixture until smooth and well combined. 
8. Pour batter into a greased 25-30cm oven dish and bake for 25-30 minutes. 
9. While pudding is in the oven, combine all ingredients for the brandy syrup over medium heat. 
10. Stir until the sugar has dissolved and allow to simmer for about 10-15 minutes. 
11. Pour syrup over pudding as soon as it comes out the oven. 
12. Serve with custard or vanilla ice cream if you like.

Roasted beetroot and citrus salad 

Serves 4  

Vibrant and refreshing, this is the perfect accompaniment to any winter roast. 

Ingredients

200g baby beetroot, quartered 
Salt and milled pepper
2 Tbsp olive oil
200g baby pak choi, blanched
4 spring onions, shaved 
3 radishes, thinly sliced
2 grapefruit, 1 sliced and 1 segmented 
2 oranges, 1 sliced and 1 segmented 
1 Tbsp toasted sesame seeds, for serving  

For the dressing  

¼ cup olive oil
1 orange, zested and juiced
3 Tbsp soy sauce
1 Tbsp rice wine vinegar
1 Tbsp sesame oil
½ small shallot or ¼ red onion, finely chopped
3cm knob ginger, grated
1 red chilli, deseeded and chopped  

Method

1. Preheat oven to 180°C.
2. Arrange beetroot on a baking tray, season and drizzle with oil. 
3. Bake for 15-20 minutes or until cooked through. 
4. Arrange pak choi, spring onion, radish, grapefruit, oranges and beetroot on a platter.
5. Combine the dressing ingredients.
6. Serve salad drizzled with dressing and sesame seeds.

Honey, soy and grapefruit pork with slaw 

Serves 4  

Sticky, sweet and tart, citrus pairs brilliantly with the richness of pork. 

Ingredients

¼ each soy sauce, honey and strained grapefruit juice
Salt and milled pepper
8 boneless pork rashers 
1 stalk celery
1 bulb fennel
2 Granny Smith apples
¼ head green cabbage 
1 grapefruit, segmented
Handful fresh coriander, chopped
3-4 Tbsp plain yoghurt or mayonnaise (optional)
1 Tbsp olive oil  

Method

1. Heat oven grill on high. 
2. Whisk together soy sauce, honey and grapefruit juice. Season pork rashers and marinate in soy sauce mixture for 15-30 minutes. 
3. Place pork on a lined baking tray and grill for 15 minutes, turning over regularly. Remove from oven and set aside. 
4. Shred celery, fennel, apples and cabbage. Toss with grapefruit and coriander.
5. Stir through yoghurt or mayonnaise, if using.
6. Heat oil in a pan and retook rashers (reserving the marinade) until caramelised.
7. Add marinade to pan and reduce until sticky. Serve pork on slaw.

Upside-down rosemary & citrus cakes

Makes 24  

The sweet and tangy treat everyone will request again and again! 

Ingredients

1 cup (250ml) brown sugar
1 cup (250m1) orange juice 
2 sprigs rosemary
1 vanilla pod, sliced  

For the cake 

2 small oranges, unpeeled and sliced
1⅕ cups (300g) butter, softened
1⅕ cups (300g) caster sugar 
5 eggs 
1 tsp (5ml) vanilla essence
2 cups (300g) self-raising flour, sieved
Pinch salt
Mint, to garish 

Method

1. Heat brown sugar, orange juice, rosemary and vanilla in a pan over medium heat. 
2. Reduce heat and leave to infuse. 
3. Preheat oven to 180 C. Spray two regular 12-cup muffin pans with some non-stick spray.
4. Place orange slices at the base of each muffin cup.
5. Cream butter and sugar with an electric beater until pale and fluffy.
6. Add eggs one by one while whisking continuously (make sure each egg is fully incorporated before adding the next addition).
7. Mix through vanilla, then fold in flour and salt.
8. Spoon batter into muffin cups until two-thirds full.
9. Bake for 25-30 minutes or until an inserted skewer comes out clean. Cool cakes in muffin pan. 
10. Remove rosemary sprigs from syrup and reheat.
11. Pour hot syrup over the cakes and carefully turn out on a plate.
12. Garnish with mint and serve

By: Lichelle May
Photography by: Zhann Solomons
Text courtesy of MyKitchen magazine

The post 4 Zesty ways with citrus  appeared first on MyKitchen.

Keen to keep it cool this season? Sjaan van der Ploeg has the perfect solution: spring fruit popsicles.  

Cucumber mint cooler 

Makes 6-8 

We used plastic cups to make these pops, but you can also use cleaned and dried mini yoghurt containers. For an adult version, add a tiny splash of white rum or vodka to make mojito lollies! 

Ingredients 

2 limes or 1 lemon, zested and juiced 
1 ½ large cucumbers, chopped 
2 cups water 2 punnets (20g each) mint, leaves picked 
½ cup sugar  

Method

1. Add ingredients to a blender and blitz until smooth. 
2. Divide mixture between 6-8 plastic cups (or use lolly moulds) and freeze for 1 hour before securing a wooden popsicle stick in each lolly. 
3. Freeze overnight. 
4. Run a warm cloth on the outside of the cups, unmould and serve immediately. 

Good idea
If you have popsicle moulds without the attachable stick holders, freeze the popsicles for 1 hour before inserting wooden sticks into the middle of each one. This way, the semi-frozen mixture holds the sticks in place, and they don’t sink to the side or bottom. You can also tape a grid of Sellotape over moulds to keep your sticks upright.

Citrus berry blast 

Makes 10 

Instead of orange juice, add cranberry or mixed berry juice for a full berry flavour. 

Ingredients 

250g fresh or frozen mixed berries (try strawberries, blueberries, raspberries and blackberries) 
1/4 cup sugar 
1 lemon, juiced 
1 ½ cups orange juice  

Method

1. Place berries, sugar and lemon juice in a pot over medium heat. 
2. Cook berries while stirring for about 10-15 minutes or until mixture turns a jammy consistency. Set aside to cool slightly. 
3. Place berry compote and orange juice in a blender, blitz until smooth. 
4. Decant mixture into two 5-cavity popsicle moulds and insert a wooden popsicle stick into each one. 
5. Freeze for 6 hours, preferably overnight, before serving. 

Cook’s note
We used frozen berries because they release more vibrant colours and slightly more juice.

Roasted banana granola bars 

Makes 9 

You don’t need specific moulds to make popsicles, a loaf tray will do just fine! 

Ingredients 

4 bananas, sliced 
¼ cup brown sugar
3 cups full-cream yoghurt 
¼ cup honey, plus 
2 Tbsp for coating 
1 cup granola, lightly toasted  

For the blueberry compote 

125g frozen blueberries
¼ cup sugar 

Method

1. Preheat oven to 200°C. 
2. Line a tray with baking paper, toss bananas in sugar and arrange in an even layer on tray. 
3. Roast bananas for about 25-30 minutes, until golden and caramelised. 
4. Pack roasted bananas into a plastic bag (along with any caramel from the tray) and freeze completely. 
5. 5. Add frozen bananas, yoghurt and ¼ cup of honey to a blender and blitz until smooth. 6. Heat remaining honey for a few seconds, then toss with granola to coat. 
6. Line a loaf tin with baking paper or plastic wrap. Pour mixture into prepared loaf tin and freeze for two hours before sprinkling granola over, pressing down to secure in the frozen yoghurt. 
7. Insert 6-8 popsicle sticks in a line along the middle of the tin, then return to the freezer for another 4 hours. 
8. Slice frozen yoghurt into bars and carefully remove with the assistance of a spatula or knife. 

Good idea
To avoid the granola sinking into the popsicle, the yoghurt needs to be semi-solid. Freeze mixture for a few hours until semi-frozen. Alternatively, freeze overnight, then remove for 30 minutes to thaw the surface slightly. Once the yoghurt has thawed, sprinkle over granola and press down to secure. Freeze for an hour before slicing and serving.

Rooibos iced tea 

Makes 12 

The rooibos syrup sinks to the bottom of the moulds to reveal a lovely, sticky lollipop top when removed. 

Ingredients 

For the rooibos syrup  

5 rooibos teabags 
2 cups water 
½ cup caster sugar  

1 lime, zested 
1 – 1 ½ cups rooibos-flavoured iced tea
½ peach or lemon, thinly sliced  

Method

1. Place syrup ingredients into a pot over medium heat. 
2. Stir to dissolve the sugar, then simmer for 5 minutes before removing the tea bags. 
3. Continue to simmer for another 15 minutes until reduced by half and slightly thickened. Stir through lime zest and set aside. 
4. Fill two 6-cavity popsicle moulds 3/4 of the way with iced tea and freeze for 1 hour. 
5. 5. Break the icy surface on partially frozen lollies and add 2 slices of peach or lemon, followed by the rooibos syrup until filled to the top. 
6. Secure popsicle sticks onto the moulds. Return to the freezer for another 6 hours, or preferably overnight. 
7. Remove moulds from the freezer and run a warm cloth along the outside to unmould. Serve immediately. 

Cook’s note
Use any flavour iced tea, then make a syrup using the same tea flavour as your drink. 

Recipes & styling: Sjaan van der Ploeg  

Photographs: Zhann Solomons 

The post 4 fruit popsicles to enjoy this spring appeared first on MyKitchen.

Baste them, braai them, air fry them! Add our round-up of scrumptious skewers to your culinary repertoire.  

Smoky citrus chicken sosaties 

Makes 8-10 

Add some halloumi to the mix. When threading the skewers alternate between the chicken and halloumi.  

Ingredients

4-6 deboned chicken thighs 
Salt and milled pepper
3 Tbsp orange marmalade
Juice (60ml) and zest of 2 limes (lemon juice works well, too)
glug of olive oil
2 tsp crushed garlic & ginger
½ tsp smoked paprika 
2 sprigs each thyme and rosemary, leaves picked  

For serving  

Couscous salad
Pomegranate rubies
Sliced red onion
Mint  

Method

1. Cut chicken into strips and season.
2. Whisk together marmalade, lime juice, olive oil, crushed garlic & ginger, smoked paprika, and herbs.
3. Coat chicken thoroughly and allow to marinate for 1 hour. Thread chicken on bamboo skewers, alternating with fruit.
4. Braai over medium-hot coals for about 20 minutes or air fry for 15-20 minutes, turning and basting regularly with leftover marinade.
5. Place the skewers on a plate with the couscous salad and add a generous squeeze of lime juice.
6. Serve topped with pomegranate rubies, red onion and mint.  

Recipes & styling: Gail Damon 

Photographs: Fresh Living Magazine 

Also read: Cape Malay fish sosaties

The post Smoky citrus chicken sosaties  appeared first on MyKitchen.

Suit up (or rather armour up) with mineral and vitamin-rich ingredients such as garlic, ginger, turmeric and more to help keep the sniffles at bay. 

Powerhouse picks 

Keep your immune system strong with these nutrient-rich ingredients:  

Leafy greens 

Leafy green vegetables (such as spinach, Swiss chard and kale) are iron-rich and packed with vitamins C and E. These work together in keeping your body fighting fi t by acting as antioxidants. Add these veggies to your soups and stews, bulk up grain salads or blend together with avo, kiwis, pineapple and mango, or citrus and ginger to make a power-packed breakfast smoothie. 

Garlic 

Pungent and punchy, this immune-boosting bulb contains high concentrations of sulphuric compounds, which are thought to increase virus-fighting cells in your bloodstream. Chop or slice and add it to just about anything, or ferment the cloves in honey for an easy homemade cough remedy. 

Chilli 

Hot and happening, chillies are said to be high in vitamin C and A, both of which are vital to a well-functioning immune system. Capsaicin, the compound that gives chillies their heat, is thought to help combat phlegm and congestion. Just like garlic, you can ferment a variety of chillies in honey or use them to make a spicy condiment like chilli crisp. 

Citrus 

Lemons, limes, oranges and grapefruit all have one thing in common (besides being part of the citrus family) – they’re all teeming with vitamin C! These gems help your body produce more white blood cells (the soldiers that fight off infection).  

Turmeric  

This is a popular immune-boosting ingredient and is often deemed the superfood spice of choice for its anti-inflammatory properties. Turmeric’s level of curcumin, the compound that gives the root its orange-yellow hue, is believed to help lessen inflammation. Add it raw to your curries and stews, or add the powder to your morning coffee for a golden latté! 

Ginger 

Packed with the compound gingerol, this humble root is thought to be anti-inflammatory, which is known to help soothe sore throats. Enjoy a raw slice of ginger in tea to aid blocked sinuses, or add it to soups and broths. 

Words by: Gail Damon
Photography: Fresh Living Magazine 

The post Give your immune system a boost with these powerhouse ingredients appeared first on MyKitchen.

Celebrate the spirit of World Gin Day with the perfect cocktail. From zesty citrus flavours to floral fun, impress your friends with these delicious (and easy to make) gin drinks. 

Cape citrus G&T with naartjie gin 

Makes 1 // Cooking time: 25 minutes 

Ingredients 

Citrus syrup:

250g sugar Peels from 2–3 ClemenGolds
½ cup (125ml) lime juice
½ cup (125ml) water 

Cocktail: 

3½ Tbsp (50ml) naartjie gin
1 Tbsp (15ml) lime juice
3½ Tbsp (50ml) orange iced tea
2 tsp citrus syrup
3 dashes orange bitters
Ice cubes  

Garnish: 

Thyme sprigs
Dried ClemenGold (or other citrus) rings  

Method  

1. Heat sugar, peels, lime juice and water in a pot. Simmer, stirring occasionally, until the sugar has dissolved.
2. Bring to the boil, then reduce the heat and simmer until syrupy. Strain to remove peels and cool.
3. Add the cocktail ingredients to a shaker filled with ice, and shake to combine.
4. Serve in a whisky glass (or tumbler) filled with ice and garnished.

Cook’s note:
Store leftover citrus syrup in the refrigerator in an airtight container for up to one month.  

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

Floral cocktail 

Makes 6 // Cooking time: 15 minutes 

Ingredients 

Rose syrup: 

1½ cups (375ml) sugar
1 cup (250ml) water
2 Tbsp (30ml) rose water  

Cocktail: 

¾ cup gin
4 cups (1L) soda water
Ice cubes 

Garnish: 

Cucumber ribbons
Edible flowers 

Method 

1. Heat sugar, water and rose water in a pot.
2. Simmer, stirring occasionally, until the sugar has dissolved, then set aside to cool.
3. 3. Place ice cubes in each glass. Add a tot (25ml) each of syrup and gin.
4. Fill glasses with soda water, stir and garnish to serve.

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

Lavender G&T 

Makes 1 // Cooking time 25 minutes 

Ingredients 

Lavender syrup:  

2 cups (500ml) water
1 cup (250ml) sugar
2 Tbsp (30ml) dried lavender buds 

Cocktail: 

2 Tbsp (30ml) gin
1 tsp (5ml) lemon juice
1 tsp (5ml) lavender syrup
½ cup (125ml) ice
200ml tonic water 

Garnish: 

Lavender sprig
Slice of lemon  

Method 

1. Add the water, sugar and lavender buds to a pot. Bring to the boil, stirring occasionally, until the sugar has dissolved.
2. Reduce the heat and simmer for 10 minutes.
3. 3. Allow to cool before straining through a sieve, discarding the lavender buds. 
4. Mix the gin, lemon juice and lavender syrup together in a glass.
5. Add the ice, top up with tonic water and stir gently. Garnish to serve

Recipe & styling: Kate Turner
Photography: Andreas Eiselen // HMimages.co.za 

The post 3 gin cocktails to sip on for World Gin Day  appeared first on MyKitchen.