Stay ahead with ingredients, recipes and foodie trends, straight from the motherland. 

Trendy Tamarind 

Tamarind has been on the culinary trend radar for a while, but recently we are seeing the popular ingredient being used more in interesting recipes such as cocktails and desserts.  

The tropical fruit known as tamarind comes from the Tamarindus indica tree, which is indigenous to Africa but is also widely grown in South Asia, the Middle East, and Latin America. The tree yields pod-like fruits with a dark brown, acidic pulp that is used in savoury and sweet recipes all over the world. The fruit can be found in a variety of forms such as dried blocks, pulp, paste, and fresh pods. 

Tamarind is an essential ingredient in sauces, curries, and chutneys due to its unique sweet-sour flavour and adaptability. In addition to its culinary use, tamarind boasts a number of medicinal benefits thanks to its wealth of antioxidants, vitamins, and minerals such as potassium and magnesium. It has long been used to help lower blood pressure, lessen inflammation, and improve digestion. Try the recipes below to get a taste of this super ingredient!  

Tam & burnt orange fizz 

Serves 1  

This sophisticated cocktail is a sweet and sour flavour bomb. 

Shake 1 tsp (5m1) brown sugar, 1/2 tsp (2,5m1) tamarind paste, 1-2 tots (25-50m1) Brandy or Cognac and 2-4 dashes traditional or orange Angostura bitters and pour in a champagne flute or coupe. Top with 100ml’ ice-cold Prosecco. Add burnt orange slices for serving (see below). 

For the burnt orange slices:

Slice 1 orange into 2mm thin rounds. Place on a lined baking tray and dry but at 100°C in an oven for 1½ hours. Sprinkle each slice with a pinch of sugar. Increase heat to 140°C and allow to caramelise, about 15-20 minutes. Cool completely and serve in drinks.  

Tamarind and orange dressing  

Makes about ⅓ cup 

Fresh and zesty is the name of the game with this tamarind dressing. It pairs perfectly with salads and braaied fish. 

Combine zest and juice of 1 orange, 1 tsp tamarind paste, 2 Tbsp olive oil, 2 tsp plum sauce, 1 Tbsp brown sugar, 2cm ginger, peeled and finely grated, ½  tsp chilli flakes (optional). Season and shake to combine. Store the tamarind and orange dressing in the fridge for up to 2 weeks.  

Did you know?

Tamarind is a key component of Worcestershire sauce. This natural preservative is often used as a way to add some sourness to foods.    

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

The post 2 tasty ways with tamarind appeared first on MyKitchen.

Bring ‘out on the town’ back inside with these dazzling celebratory drinks.  

Tropical Sgroppino  

Makes 1 

Sgroppino is an Italian cocktail made with lemon sorbet, vodka and Prosecco. For ours, we used sweet and tangy granadilla sorbet!  

Scoop 2-3 balls of granadilla sorbet into a cocktail glass or champagne flute, add 1-2 tots (25-50ml) vodka and finish with a generous pour of Prosecco or sparkling wine.  

Recipes and styling: Sjaan van der Ploeg 

Photographs: Zhann Solomons 

Also read: Cocktail tips and tricks for beginners

The post Tropical Sgroppino recipe appeared first on MyKitchen.

‘Tis the season to be jolly – that means holiday soirées and parties galore. Follow these tips to expand your repertoire, become a beginner mixologist and impress your friends with yummy cocktails (and mocktails) all evening. Cheers!

Use the correct glassware 

The first step to preparing a yummy cocktail is to choose the right glass. Did you know that the type of glass you serve your drink plays a crucial role in bringing its flavours to life? Tall and narrow highball cocktail glasses are typically used when the majority of your drink consists of a non-alcoholic mixture. Low-ball glasses are ideal for drinks with muddled ingredients, while martini glasses allow for garnishes on toothpicks to stay upright. So, make sure to choose the right glass to sip your delicious drink. 

 

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Keep your ingredients fresh 

The variety of cordials to choose from when dipping your toe in the art of mixology can be overwhelming. Why not ditch cordials altogether and use fresh ingredients? Not only will fresh fruits and herbs make your colourful drinks look better, they will also improve the taste and flavour. From squeezes of zesty limes to the aromas of muddled basil and mint, fresh is best! 

Also read: 5 Festive cocktails to serve at your New Year bash

Try different kind of ice  

Different ice for different folks! The ice you use for the cocktail (or mocktail) depends on the drink you are making. Standard-sized ice cubes are used for almost any drink – no matter if it is shaken or stirred. Large ice cubes are better to keep whisky-based cocktails chilled. It also allows you to taste the spirit before it gets watered down. Crushed (also called pebble) ice is perfect for drinks that need to be diluted.  

Have the right tools on hand 

If the words ‘jigger’ and ‘muddler’ sound foreign to you, don’t worry – here are three top tools and how they make your drink taste amazing.   

Muddler: A stick (wooden, plastic or stainless steel) to mash and combine fresh ingredients like herbs, fruit and sugar to infuse flavour in your drink. 

Jigger: The cup on each side makes measuring full or half shots when mixing your drinks easy.  

Cocktail shaker: A shaker allows you to quickly mix the ingredients of your drink. Mixing your drink in a shaker also cools your cocktail faster than stirring due to the ingredients being repeatedly exposed to the surface area of the ice.  

@boydandblair what do you like to muddle?! #cocktailrecipes #cocktailmaking #cocktailtutorial #cocktailtok #cocktailtiktok ♬ Jacob and the Stone – Emile Mosseri

Also read: Cleverly named cocktails to impress your guests

Photography: Shutterstock

The post Cocktail tips and tricks for beginners appeared first on MyKitchen.

Fresh, fruity drinks in a flash, for on the go or at home.

Breakfast smoothie 

MAKES 2 

Ingredients  

1 tub (180g) blueberries, plus extra for serving (optional) 
½ cup toasted oats, plus extra for serving (optional) 
2 tablespoons honey 
2 cups plain yoghurt 
Sprigs of mint, for serving  

Method 

Add ingredients, except mint, to a blender and blitz until smooth. Decant into serving glasses and garnish with mint leaves, plus extra berries and toasted oats if you like. 

Tropical Juice 

SERVES 2 

Ingredients  

1 mango, peeled and chopped 
1 banana, peeled 
1 orange, peeled 
2 lemon quarters 
2 tablespoons honey 
1 cup coconut water  

Method 

Add ingredients to a blender and blitz until smooth. Strain through a fine-mesh sieve and pour into serving glasses. 

Beet & Berry Bliss 

SERVES 2 

Ingredients  

2 large beetroots, washed and chopped 
12 strawberries, hulled 
1 cup (125g) raspberries 
2 tablespoons honey 
1 cup coconut water (or normal water)  

Method 

Add ingredients to a blender and blitz until smooth. Strain through a fine-mesh sieve and pour into serving glasses. 

Green Power Juice 

MAKES 4 

Ingredients  

2 handfuls baby spinach 
2 apples, sliced 
2 kiwi fruits, peeled and sliced 
¼ cup lemon juice 
2 tablespoons honey 
1 cup coconut water (or normal water) 
Handful fresh mint leaves 

Method 

 Add ingredients to a blender and blitz until smooth. Strain through a fine-mesh sieve and pour into serving glasses. 

Photos & Recipes Courtesy Of Fresh Living 

The post Fresh, fruity drinks in a flash appeared first on MyKitchen.

These crowd-pleasers are easy to make in big batches, can be altered for non-alcoholic options and require little to no effort. All you need is sugar syrup! 

Make a sugar syrup: 

Add 1 cup sugar and 1 cup water to a pot over medium heat. Boil for 5 minutes, remove and set aside to cool. For an alcohol-free version, use 1 cup apple juice instead of rum. 

Passionfruit punch 

Serves 10  

Ingredients 

5 cups ice blocks
1/2 cup vodka
1/2 cup sugar syrup
1L passion fruit juice
1/2 cup lime juice
2 tubs (230g each) passion fruit pulp
1 bottle (750ml each) sparkling wine 

Method 

1. In a large punch bowl, combine 5 cups ice blocks with 1/2 cup vodka, 1/2 cup sugar syrup, 1L passion fruit juice, 1/2 cup lime juice, 2 tubs (230g each) passion fruit pulp.
2. Stir together and finish with 1 bottle (750ml each) sparkling wine of your choice.
3. Ladle into cups and enjoy! 

Watermelon margarita slushy 

Serves 10 

Ingredients 

1/2 large watermelon (seeds removed)
1 1/2 cups Blanco tequila
1 cup sugar syrup
5 limes, plus extra for garnish
Coarse sea salt   

Method 

1. Cut the flesh from 1/2 large watermelon (seeds removed) into small cubes, freeze for at least 2 hours.  
2. Place a large jug in the freezer.  
3. Add watermelon to a food processor with 11/2 cups Blanco tequila, 1 cup sugar syrup and juice from 5 limes (Do this in batches if blender is small). Blend until a smooth slushy consistency is reached.  
4. Decant the watermelon slushy into the cold pitcher and serve immediately in glasses garnished with lime slices.
5. Level up by first dipping the rims of your glasses in lime or lemon juice, followed by coarse sea salt. 

Big batch mojitos 

Serves 10 

Ingredients 

1/2 cup sugar syrup
2 punnets (40g) mint leaves 
Juice of 4 limes
5 cups of ice
1 1/4 cups white rum
1.5-2L soda water 

Method 

1. Place 1/2 cup sugar syrup, 2 punnets (40g) mint leaves and juice of 4 limes into a large pitcher or jug.  
2. Use a cocktail muddler or the back end of a wooden spoon to bruise and mix everything together to release the flavours.  
3. Add 5 cups ice, 11/4 cups white rum and 1.5-2L soda water (or as much needed to fill your jug). Use your muddler or spoon to stir together.  
4. Taste and adjust as needed, adding more sugar syrup, lime juice or rum. 

Words: Sjaan van der Ploeg

Photography: Shutterstock, Fresh living Magazine

Also read: 5 Festive cocktails to serve at your New Year bash 

The post Fail-proof cocktails for any occasion appeared first on MyKitchen.

Did you know orange fruits and veggies are good for your immune system and vision? We breakdown the health benefits. Adding an array of colours to your diet has numerous health benefits (not to mention it makes your plate pretty, too).  

ORANGE 
Fruit and veg such as carrots, citrus and stone fruit set their bright orange colour from pigments called carotenoids. The tend to be hush in vitamin c and potassium and help to maintain a healthy immune system and protect vision.  

Mango, Orange And Chilli Prawn Cocktail 

Serves 4 Total Time 15 Min 

INGREDIENTS

2 oranges, segmented 
1 mango, peeled and diced 
½ onion, chopped
1 red chilli, seeded and chopped 
handful fresh coriander, chopped 
3 tbsp mayonnaise 
2 tsp horseradish  
2 tsp tomato sauce  
1 tbsp butter  
8 prawns, deveined 
1 lime or lemon, juiced  

METHOD

1. In a large bowl, add the orange, mango, onion, chilli and coriander. Toss through to combine.
2. Divide the salad mixture between four serving glasses.
3. Combine the mayonnaise, horseradish and tomato sauce. Season to taste and set aside.
4. Heat the butter in a large pan and fry the prawns for 6-8 minutes or until cooked through. Drizzle with lime or lemon juice.
5. Place two prawns in each serving glass and drizzle with the sauce. Serve immediately.

Words by Chad January
Photography: Fresh Living Magazine

The post Mango, Orange And Chilli Prawn Cocktail  appeared first on MyKitchen.