Fragrant club steaks with zingy herb sauce

Serves 4 • Total Time 30-35 Min  

Ingredients

FOR THE STEAKS
2 club steaks, at room temperature 
glug olive oil 
salt and milled pepper  
3 tbsp Dijon mustard 
2 tbsp smoked paprika  
2 tbsp chopped fresh coriander  
2 tbsp pink peppercorns  
¼ cup melted butter   

FOR THE SAUCE
1 punnet fresh parsley 
½ punnet fresh coriander  
2 garlic cloves, chopped 
1 lemon, zested and juiced 
¼ cup canola or olive oil  
¼ red onion, chopped
½ red chilli, deseeded and chopped  

Method

1. Drizzle steaks with olive oil and season generously. 
2. Slather each steak with mustard and make sure to coat evenly. 
3. In a pestle and mortar, grind together smoked paprika, coriander and peppercorns. 
4. Roll each steak in the spice mix and set aside. 
5. Cook steaks over medium-hot coals for about 4-6 minutes per side for medium rare, basting with butter regularly. Set aside to rest for 4-5 minutes before slicing. 
6. Blitz together parsley, coriander, garlic, lemon zest and juice and oil until smooth. Season to taste. Fold through onion and chilli. 
7. Drizzle the steaks with herb sauce before plating. 

Words by Chad January
Photography: Zhann Solomons

The post Cook The Cover: Fragrant Club Steaks appeared first on MyKitchen.

This showstopper trifle oozes decadence: it’s got snap, sparkle and even some kisses.

Red velvet trifle with cream cheese, icing, meringue and brandy snaps

Serves 8–10

Total time 2 hours 45 minutes

Ingredients

For the red velvet sponge cake

2⅔ cups cake flour

¼ cup cocoa powder

1 tsp bicarbonate of soda

½ tsp salt

½ cup unsalted butter, softened

1⅔ cup light brown sugar

2 large eggs

½ cup canola oil

2 tbsp red food colouring

2 tsp vanilla essence

1 tsp white vinegar

1 ⅓ cup buttermilk

For the meringue kisses

2 egg whites

½ cup castor sugar

1 tsp vanilla essence

For the brandy snaps

1¼ cup melted butter

1 cup light brown sugar

1¼ cup maple syrup

2 tbsp brandy

1¼ cup bread flour

½ tsp ground ginger

For the cream cheese icing

2 tubs plain cream cheese

1 cup icing sugar

1 tsp vanilla essence

½ cup cream, whipped

2 tbsp berry jam or preserve

Method

For the red velvet cake

1. Preheat oven to 180°C.
2. Line a large, deep rectangular baking dish with baking paper, and grease with non-stick cooking spray.
3. In a large mixing bowl, sift together the flour, cocoa powder, bicarbonate of soda and salt.
4. In a separate bowl, cream the butter and sugar for about 3–4 minutes until light and fluffy.
5. Whisk in the eggs, oil, vanilla, vinegar and buttermilk.
6. Combine the wet and dry ingredients using a wooden spoon until smooth. Be careful not to overmix.
7. Fold in the food colouring until the mixture turns the desired shade of red.
8. Pour the batter into the greased baking dish and level using the back of a spoon or spatula. Set aside for 10–15 minutes.
9. Bake for about 30–35 minutes or until an inserted skewer comes out clean.
10. Allow the cake to cool completely before cutting it into squares. Set aside.

For the meringue kisses

1. Preheat the oven to 120°C.
2. Use a standing mixer to whisk the egg whites until soft peaks form.
3. Gradually add the sugar, 1 tablespoon at a time. Repeat with the remaining sugar until the meringue is glossy and thick.
4. Fold in the vanilla essence.
5. Use a pastry brush to paint the inside of a piping bag, fitted with a star nozzle, with the red food colouring.
6. Fill the bag with the meringue mix.
7. Pipe meringue kisses onto a greased and lined baking tray making sure to leave space between each meringue.
8. Bake at 120°C for about 1 hour and 30 minutes. Switch the oven off with the door slightly ajar and allow it to cool completely.

For the cream cheese icing

1. Whisk together the cream cheese until smooth and lump-free.
2. Stir through the icing sugar and vanilla essence. Lastly, gently fold in the cream.
3. Fold the berry jam or preserve into the icing to create a marbled effect.

For the brandy snaps

1. Preheat oven to 180°C and line a large baking tray with baking paper.
2. Combine the butter, sugar, maple syrup and brandy in a large bowl.
3. Fold in the flour and ginger and mix until smooth.
4. Place teaspoonfuls of cookie batter onto a baking tray, making sure to leave enough space between each cookie as they spread quite a bit when baking.
5. Bake for about 4–5 minutes or until golden brown.
6. Remove from the oven immediately and shape over a greased rolling pin to create different curvy shapes. This must be done while the cookies are still warm.
7. Repeat the process with the remaining cookie batter.

To assemble

In a large trifle dish, create layers by alternating between red velvet sponge, berries, meringue, icing and brandy snaps.

Top tip

Elevate your trifle by topping it with dollops of meringue. Use a blowtorch to lightly toast the meringue and sprinkle it with gold dust.

The post Cook the cover: Red velvet trifle with cream cheese, icing, meringue and brandy snaps appeared first on MyKitchen.

Whether it’s a stale baguette you didn’t get a chance to eat, or the two ends of a loaf of bread – this panzanella salad is the perfect way to use them up!

SERVES 6 // COOKING TIME 30 min

INGREDIENTS
For the chilli vinaigrette
3 tbsp olive oil
1 tbsp red-wine vinegar
2 tsp parsley
1½ tsp honey
1½ red chillies, thinly sliced
1 garlic clove, minced
1 tsp lemon zest
For the panzanella salad
1 wholewheat baguette, cubed
2 tbsp olive oil
1 tsp salt
3 peaches, pitted and quartered
½ red onion, sliced
1 cup baby tomatoes, halved
1 cup rocket
½ cup baby spinach
⅓  cup basil
⅓  cup microgreens
90 g goat’s cheese, crumbled
Handful mixed lettuce leaves

METHOD
For the chilli vinaigrette
1. Whisk all the ingredients in a bowl and set aside.
For the panzanella salad
1. Preheat oven to 180°C.
2. Toss the baguette cubes, olive oil and salt together.
3. Spread out on a baking tray and bake for 7 minutes, until slightly crispy.
4. Place a pan over high heat and fry the peaches for 2 minutes on each side, until charred.
5. Assemble the remaining salad ingredients in a bowl or on a platter, and drizzle with dashes of chilli vinaigrette.

Recipe & styling: Chiara Turilli
Photography: Gareth van Nelson // HMimages.co.za

Don’t let your summer fruits go to waste either! Prep this peach, plum and apricot tart for a perfect summers picnic.

The post COOK THE COVER: Panzanella salad appeared first on MyKitchen.

Inject some fresh Mediterranean flair into your Christmas feast this year with our glazed gammon recipe. We do celebrate in summer, after all!

SERVES 8 // COOKING TIME 2 hours 50 min

INGREDIENTS
For the gammon
2 kg boneless gammon
3 onions, halved
4 carrots, roughly chopped
3 celery stalks, roughly chopped
3 bay leaves
1 tsp black peppercorns
1 L apple juice
½ tbsp cloves
For the glaze
½ cup maple syrup
¼ cup treacle sugar
3 tbsp English mustard
2 tsp Worcestershire sauce
½ tsp cinnamon
For the trimmings
6 apples
2 tbsp butter
175 g pomegranate seeds
Bay leaves, optional

METHOD
For the gammon
1. Add the gammon, onions, carrots, celery, bay leaves and peppercorns to a large pot.
2. Pour over the apple juice and top up with water until the gammon is covered.
3. Bring to the boil over high heat. Then, reduce to a simmer and cook for 1 hour 45 minutes.
4. Remove the gammon from the liquid. Cool slightly.
For the glaze
1. Whisk all the ingredients and season with salt.
2. Preheat oven to 200°C. Line the bottom and sides of a baking tray with foil.
3. Remove the netting from the gammon (if applicable) and cut away the skin, leaving as much fat as possible. Score a criss-cross pattern in the fat. Stick a clove in the middle of each diamond.
4. Brush half of the glaze all over the gammon and place on the prepared tray.
5. Roast for 10–15 minutes, until golden and crispy, basting with more glaze.
For the trimmings
1. Halve some of the apples and cut the others into wedges.
2. Melt the butter in a pan. Fry the apples, flesh-side down, for 2–3 minutes, until golden.
3. Arrange on a lined baking tray. Brush with the remaining glaze. Roast for 10–15 minutes.
4. Decorate your glazed gammon with roasted apples, pomegranate and bay leaves.

Recipe & styling: Chiara Turilli
Photography: Gareth van Nelson // HMimages.co.za

This dish is an excellent option for Christmas lunch, but what about Christmas Eve? Our prime rib roast with mashed white beans is the perfect option!

The post COOK THE COVER: Glazed gammon with roasted apples appeared first on MyKitchen.

Prepare the ultimate Eid feast with our delicious home-made paneer in butter masala. If there are leftovers, keep them in the fridge for up to five days.

SERVES 6 // COOKING TIME 1 hour 15 min

INGREDIENTS
For the paneer
7 cups full cream milk
½ cup lemon juice
For the butter masala
2 tbsp butter
1 onion, finely chopped
2 garlic cloves, minced
1 tbsp finely chopped ginger
2 red chillies
1 cinnamon stick
4 cardamom pods
3 cloves
1 tsp paprika
2 tsp chilli powder
1 tbsp turmeric
1 tbsp ground coriander
2 tbsp tomato paste
2 cups double cream
1 tbsp honey
3 tbsp chopped coriander
Juice of ½ lemon

METHOD
For the paneer
1. Add the milk to a pot over medium heat. Bring to the boil. Turn off heat and mix the lemon juice through thoroughly.
2. Allow to curdle for 10 minutes.
3. Lay a piece of muslin cloth in a colander over the sink. Pour in the milk. Rinse the milk solids (what is left in the colander) well with cold water.
4. Close the cloth around the cheese and twist to make a tight ball. Squeeze out any liquid.
5. Flatten cheese slightly and weigh down with a plate or bowl. Refrigerate for 1 hour.
For the butter masala
1. Melt the butter in a pot and fry the onion until soft. Add the garlic, ginger, chilli and spices and stir until fragrant.
2. Add the tomato paste and cook for another minute.
3. Stir in the cream and allow to simmer for 5 minutes. Add the honey and coriander and simmer for another 10 minutes.
4. Cut the paneer into blocks, fry in some oil and stir into the sauce. Remove from the heat, add the lemon juice and season.

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

If you are keen to add another dish to your spread, we highly recommend tikka masala chicken skewers with pearl barley.

The post Cook the cover: Home-made paneer in butter masala appeared first on MyKitchen.

Glorious potatoes! There’s so much you can do with this versatile veggie, and we show you how with 3 fun ways to enjoy stuffed potatoes.

SERVES 4 // COOKING TIME 1 hour 50 min

INGREDIENTS
For the potatoes
4 large potatoes
1 tbsp vegetable oil
For the veg topping
½ cup smooth cottage cheese
1 tsp finely chopped parsley
⅓  cup chopped cucumber
1 baby marrow, ribboned
⅓  cup breadcrumbs, toasted
For the minted pea topping
½ cup plain yoghurt
2 tsp lemon juice
1 garlic clove, minced
½ cup peas, blanched
1 tsp olive oil
¼ red onion, sliced
4 mint sprigs
For the cheesy bacon topping
½ cup mayonnaise
1½ cups grated Cheddar
1 tsp paprika
6 slices bacon, chopped and fried
1 spring onion, sliced

METHOD
For the potatoes
1. Preheat oven to 200°C.
2. Prick the potatoes with a fork, brush with the oil and season.
3. Arrange on a baking tray and bake for 1 hour to 1 hour 15 minutes, until crispy on the outside and soft on the inside.
4. Slice a big X into each potato and cool slightly before stuffing.
For the veg topping
1. Mix the cottage cheese with the parsley. Season with salt and pepper, then fill the potatoes.
2. Top with the cucumber and baby marrow, and then sprinkle with toasted breadcrumbs.
For the minted pea topping
1. Mix the yoghurt, lemon juice and garlic and season. Toss the peas with the olive oil.
2. Fill the potatoes with the yoghurt and peas and then top with red onion and mint leaves.
For the cheesy bacon topping
1. Scoop out half of the flesh from each potato and mix with the mayonnaise, 1 cup of the Cheddar and the paprika. Season well and use to fill the potatoes.
2. Sprinkle with the remaining cheese and bake for 5 minutes, until the cheese is melted.
3. Top with crispy bacon and sliced spring onion.

Recipe & styling: Kate Turner
Photography: Gareth van Nelson // HMimages.co.za

What if told you that we have even more options for stuffed spuds? Try this recipe with sardines and sour cream!

The post COOK THE COVER: 3 stuffed potatoes you need to try now appeared first on MyKitchen.