You might think roast potatoes are perfect as they are — we won’t disagree, but here’s how to elevate the flavour even more!

Roast potatoes on cumin-garlic yoghurt with coriander chutney 

Serves 6 (as a side) 

Ingredients

1kg baby potatoes
Salt and milled pepper 
1 Tbsp roasted garam marsala 
½  Tbsp cumin seeds 
½  Tbsp nigella seeds (or use black sesame seeds) 
Olive oil, for drizzling 
3 sprigs curry leaves 
1 red onion, sliced into petals
1 bulb garlic, halved

For the coriander chutney
1 ½  punnets (30g) coriander 
1 green chilli, finely chopped 
1 lime, zested and juiced 
4 Tbsp olive oil blend 

For serving
1 cup yoghurt
1 tub (250g) sour cream
½  Tbsp ground cumin, toasted slightly
2-3 spring onions, sliced into matchsticks
Green serrano chilli or jalapeno, sliced  

Method

1. Halve potatoes and place on a baking tray. 
2. Sprinkle with seasonings, drizzle liberally with oil and toss to coat evenly. 
3. Scatter with curry leaves. 
4. Place onion and garlic on a separate baking tray and drizzle with oil. 
5. Bake both trays at 180°C for 30-35 minutes until potatoes are tender, and the onion and garlic are deep-brown and soft. 
6. Combine coriander chutney ingredients in a food processor and blitz to a chunky sauce. 
7. Combine yoghurt and sour cream then season. 
8. Press garlic cloves out of papery skin, add to yoghurt mixture along with ground cumin and blitz with a stick blender. 
9. Spread yoghurt mixture on a plate, top with roast potatoes and dot with roasted onions. 
10. Top with spring onion sticks and chilli, then serve with coriander chutney. 

Flavour check-list  

Salty: seasoning 
Fat: yoghurt, sour cream 
Sweet: roast potatoes (which have been caramelised from roasting)
Acidity: coriander chutney, sour cream
Heat: chillies 

Recipe & styling: Liezl Vermeulen
Photography by: Donna Lewis

Also read: Chorizo and sage roast chicken 

The post Roast potatoes on cumin-garlic yoghurt with coriander chutney  appeared first on MyKitchen.

Allow the vibrant flavours of chilli, coriander and lime to transport you to foodie heaven with editor Chad January’s Latin American-inspired feast.  

Brazilian moqueca (fish stew) 

Serves 4 • Total Time 25-30 Min  

Ingredients

2x250g sustainable white fillets, skinned and cut into large chunks 
500g frozen marinara mix, defrosted 
salt and milled black pepper  
1 lime, zested and juiced 
1 Tbsp coconut oil 
1 onion, chopped 
3 carrots, peeled and chopped 
1 red pepper, seeded and chopped 
3 cloves garlic, sliced 
1 jalaperno, seeded and chopped
1 Tbsp tomato paste
Pinch of sugar 
2 tsp smoked paprika  
1 tsp ground cumin  
1 cup fish stock  
4 salad or plum tomatoes, chopped 
1 can coconut cream
2 spring onions, sliced 
½ punnet coriander, chopped, plus extra for serving 
pinch chilli flakes 
cooked basmati rice, for serving  

Method

1. Place fish and marinara mix into a bowl and season well. 
2. Toss together with lime zest and juice, and set aside. 
3. Heat oil in a large pot. Add onions, carrots and peppers, and fry for 5-6 minutes or until soft. 
4. Add garlic and jalapeno to the vegetable mixture and cook for a further 2-3 minutes. 
5. Stir through tomato paste and sugar. Cook for about a minute and add spices. 
6. Add stock. Bring to the boil and simmer for 5 minutes. 
7. Add tomatoes and coconut cream, cover and allow to simmer for another 5 minutes. 
8. Nestle fish into stew and simmer, covered, for 6-8 minutes. 
9. Stir through spring onions and coriander, and season. 
10. Serve stew scattered with fresh coriander, a pinch of chilli flakes and basmati rice.

Foodie Fact 

The national dish of Brazil is called feijoada, a hearty black-bean stew cooked with veggies and various cuts of pork. It is sometimes served with slices of oranges, meant to help aid digestion after eating the heavy meal.   

Peruvian prawn and lime ceviche 

Serves 2 • Total Time 15 Min 

Ingredients

½ red onion, chopped
½ red pepper, chopped
½ red chilli, seeded and chopped
2 Tbsp fresh coriander, chopped, plus extra for serving 
½ cucumber, cubed
3 limes, zested and juiced 
8-10 prawns, defrosted and shelled 
1 avocado, cubed 
nacho chips, for serving  

Method

1. Combine red onion, red pepper, chilli, coriander, cucumber, lime zest and juice in a large bowl. 
2. Add prawns and coat evenly. Set aside for 4-5 minutes to cure. 
3. Serve prawn ceviche topped with avocado, fresh coriander and nacho chips.

Did You Know 

Each year, 300 farmers flock to Lima in Peru to join the Mistura Food  Festival to honour Peru’s vibrant cuisine and regional produce. As the country grows 3 000 varieties of potato, that’s something  we would put on our ‘must munch’ list!  

Ham and cheese Argentine tortilla de papas 

Serves 6-8 • Total Time 45 Min 

Ingredients

10 medium potatoes, peeled, cubed and boiled 
vegetable oil, for frying 
salt and milled black pepper  
4 eggs, whisked 
3 Tbsp chopped fresh parsley or coriander  
2 tsp chilli flakes  
pinch nutmeg  
1 packet shaved ham 
2 cups grated cheddar or mozzarella

Method

1. Preheat oven to 180°C. 
2. Combine eggs, fresh herbs, chilli flakes and nutmeg in a bowl. 
3. Add potatoes and toss through with egg mixture until well combined. Season well. 
4. Add half the mixture to a greased 20-23cm cake tin. 
5. Arrange ham slices on top of mixture and cover with cheese. 
6. Top with remaining potato mixture and level with the back of a spoon. Bake for about 25-30 minutes or until golden. 
7. Unmold onto a platter and serve immediately. 

Spinach and mozzarella Argentine tortilla de papas 

Serves 6-8 • Total Time 45 Min 

Ingredients

glug olive oil 
2 onions, chopped 
2 cloves garlic, chopped 
6 eggs, whisked 
2 Tbsp Dijon mustard  
1 tsp chilli flakes 
3 Tbsp chopped fresh parsley or coriander  
800g spinach or Swiss chard, finely chopped 
salt and milled black pepper  
2 cups grated cheddar or mozzarella   

Method

1. Preheat oven to 180°C. 
2. Heat oil in a large pan and fry onions and garlic for 3-5 minutes or until lightly golden. 
3. Whisk together eggs, mustard, chilli flakes and fresh herbs in a large bowl. 
4. Fold through spinach until well combined. Season. 
5. Place half the mixture into a greased 20-23cm cake tin and cover with cheese. 
6. Spread remaining mixture over the cheese and bake for 20-25 minutes or until golden and cooked through. 
7. Unmold onto a platter and serve immediately. 

On The Side 

This version of tortilla de papas (Spanish omelette) was created by Patricia Rodriguez and Romina Moore, the owners of Las Chicas del 3 food stall in Buenos Aires’ bustling Mercado Central market. The couple became an internet sensation after being featured on Netflix’s Street Food: Latin America 

Argentinian spicy mince empanadas 

Makes 15-18 • Total Time 45 Min  

Ingredients

FOR THE MINCE  

glug olive oil  
1 onion, chopped 
½ yellow pepper, chopped
½ green pepper, chopped
3 cloves garlic, chopped 
1 red chilli, seeded and chopped 
250g beef, chicken or pork mince 
2 tsp smoked or regular paprika  
1 tsp chilli flakes  
1 tsp ground coriander 
½ tsp ground cumin  
2 Tbsp tomato paste 
pinch of sugar  
10g fresh coriander, chopped 
salt and milled black pepper  

FOR THE DOUGH  

3 cups flour  
½ tsp salt  
200g butter, grated 
1 egg 
¼ cup milk  

Chef’s Tip: In a rush? Swap the empanada dough for puff pastry. 

Method

1. Heat oil in a large pan and fry onions and peppers for 5 minutes. 
2. Add garlic and chilli and fry for another minute. 
3. Add mince and brown over high heat for about 8-10 minutes. 
4. Add spices and cook for a further 3-5 minutes. 
5. Stir through tomato paste and sugar. Add a splash of water and cook for a further 5-6 minutes. 
6. Stir through coriander and season well. Set aside to cool. 
7. For the dough, combine flour and salt in a large bowl. 
8. Add butter, and rub together with your fingertips to resemble fine breadcrumbs. 
9. Add egg and mix until combined. 
10. Add milk a little at a time, while mixing, until the dough comes together. 
11. Preheat oven to 180°C. 
12.  Roll out on a floured surface to about 2cm thick.  
13. Cut out as many circles as possible ‘114 using a 8cm cookie cutter or ramekin. Set aside. 
14. Place a spoonful of filling in the centre of each disc and fold to enclose. Crimp edges with your fingers. 
15. Brush with egg wash and bake for 15-20 minutes or until golden and cooked through. 
16. Serve while hot, with your favourite dipping sauce and scattered with fresh coriander. 

 On The Side 

The country that eats the most empanadas is Argentina. Argentinians consider dinner time to be around 9 or 10pm, so they snack on a few of these savoury pies at about 5pm to sustain them until dinnertime.   

The post Bring On The Heat With The Latin American Cuisines appeared first on MyKitchen.

Herbs may be the unofficial residents of the kitchen space, but keeping them alive isn’t always the easiest task. These tips should help to assist you with your potting success

Here is nothing quite like the thrill of harvesting your home-grown herbs to make your own delicious pesto or to scatter atop delectable curries in the midst of winter. A climate like the one we have in South Africa is tricky for growing delicate cooking herbs, but here are a select few that are not only hardy enough to grow throughout the year, but are versatile enough to be included in a variety of cuisines.

Basil
The fragrance of freshly torn basil leaves is difficult to compete with, and this herb is ideal for beginner gardeners as well as veteran chefs. Plant from seed or grow from seedlings and this herb will provide you with the key ingredient for a fragrant pesto that far exceeds the taste of store-bought jars. Basil, however, will require replanting throughout the year because once the stems get woody, the plant is nearing conclusion. A firm favourite for many homes, they do best in full sunlight and a weekly watering that’ll ensure the roots remain comfortably damp, while the top soil remains cool and dry.

Coriander
An essential herb in both Indian and Thai cuisine, this plant is adored by South Africans for its unique taste and its ability to draw out the more intricate flavours in almost any dish. Grown indoors, this plant is best sown from seed in a pot with plenty of drainage holes, where the coriander can grow without needing to be transplanted. This herb, with its beautifully shaped leaves, prefers full sunlight, with additional supplementation of light through the winter months and the use of an indoor growing light. Coriander loves to be watered until the roots are drenched, but only once the soil is dry to the touch.

Thyme
A plant that provides both aesthetic and aromatic appeal, thyme is a commonly favoured ingredient in warming dishes and is an essential part of winter soups. It is best grown from seedlings or cuttings, as seeds can prove difficult to germinate, although not impossible. Once placed in an aerated pot with quick-draining soil, thyme requires less maintenance than other herbs. Indirect sunlight, nutrient-dense fertiliser and watering only once the soil is dry, will quickly give you a generous plant that will consistently provide you with cooking herbs.

Rosemary
The star of any Sunday roast, and in recent years making an appearance in inventive cocktails, the fragrance of freshly picked rosemary can be described as both pungent and soothing. An excellent choice for an indoor plant because of its love of cooler temperatures, rosemary still loves gentle sunlight and should be watered only when dry. Much like thyme, seed germination can be tricky, and many gardeners prefer growing the herb from cuttings planted in well-ventilated pots filled with quick-draining soil, peat and nitrogen fertiliser.

Mint
Quite possibly one of the easiest plants to grow, mint is an uplifting fragrance that can change your mood with only a sniff. Mint tea can calm an upset tummy, improve digestion or simply soothe you. This plant has the potential to become invasive, so a potted, indoor environment with plenty of sun is an excellent choice once you have managed to plant the seedlings. Water once a week to maintain a slightly damp, well-drained soil and this plant is almost fool-proof – it practically grows itself!

Words by Ria Naidoo 
Photography: Pexels

With a stigma of it being scary and stressful, caramel is actually fairly simple to make when you understand the process.

The post Herbs: How To Keep Them Alive appeared first on MyKitchen.

Bay leaf | Slightly lemony and bitter, used more for its aroma than taste

Generally sold dried. Indian bay leaves have a more cinnamony flavour than European ones, but the two can be interchanged.

Cayenne pepper | Mild aroma, fiery taste

Lets you add a fairly precise amount of heat to your food, as opposed to chillies, which may vary in strength.

Cinnamon | Woody, aromatic and sweet

Available as sticks (actually curls of papery bark) or ground. Pairs well with dried fruit, making it ideal for dishes such as bobotie.

Cardamom | Green cardamom is light, sweet, and fragrant; black cardamom is intense and smoky

Can be used as whole pods, seeds or powder (made from the green kind). Green pods are popular in desserts; black is much stronger.

Nutmeg & mace |Mace is the outer coating of nutmeg; both are subtly sweet

Nutmeg is usually sold ground, but grating your own will give a much better flavour. Other than curries, it’s great in hot drinks.

Cloves |Strong medicinal flavour, with recognisable notes of anise

An important part of mixes such as garam masala. Use sparingly as it’s very strong.

Turmeric | Pungent and earthy, used mainly for colour

Generally available ground. The fresh root has a stronger taste.

Cumin | Smoky and fragrant

One of the most commonly used Indian spices (with coriander). Toast and grind the tiny seeds for best flavour, but watch out, as they burn easily.

Coriander| Aromatic and citrusy

A totally different flavour to the fresh herb. Dry-roast and grind the small round seeds

Mustard | Smoky, nutty and pungent

Yellow seeds are common in European cooking, black seeds in Indian. Powders and sauces are made from ground seeds.

Curry leaf | Subtle flavour, citrusy scent

Unrelated to curry powder. Small shiny green leaves are best used fresh, but dried will do.

Photography: : HMimages.co.za
Words: Staff Writer

These awesome baking hacks will ensure that you never make any failed cakes, egg-shell cookies or burnt scones ever again!

The post An essential guide to curry spices appeared first on MyKitchen.

Our pulled pork tacos are everything! Slow-roasted pork shoulder, fresh slaw, and drool-worthy smoky BBQ sauce. What more could you possibly want?

SERVES 4 // COOK TIME 200 mins

INGREDIENTS
For the pulled pork
1 kg pork shoulder
Salt and black pepper
For the summer slaw
1 cup finely sliced red cabbage
½ red onion, finely sliced
1 green pepper, finely sliced
1 carrot, finely sliced
½ pineapple, finely chopped
1 cup mayonnaise
¼ cup apple cider vinegar
2 tsp maple syrup
1 tsp sea salt flakes
1 tsp black pepper
For the smoky barbecue sauce
1 cup tomato paste
1½ cups tomato sauce
1¼ cups brown sugar
1¼ cups red wine vinegar
½ cup molasses
2 tsp liquid smoke
2 tbsp butter
2 cloves garlic, peeled and finely chopped
1 tsp onion powder
¼ tsp chilli powder
2 tsp paprika
½ tsp celery seeds
¼ tsp ground cinnamon
1 tsp cayenne pepper
1 tsp salt
1 tsp coarsely ground black pepper
To assemble
8 small, soft tortillas, warmed
1 cup fresh coriander

METHOD
For the pulled pork
1. Preheat oven to 150°C.
2. Season the pork with salt and pepper. Place in a roasting pan, cover with foil and roast for 2½ hours, or until the pork is tender and pulls apart easily.
3. Remove from the oven and shred.
For the summer slaw
1. Combine the cabbage, onion, green pepper, carrot and pineapple in a bowl.
2. In a separate bowl, whisk together the mayonnaise, vinegar, maple syrup, sea salt flakes and pepper.
3. Combine the slaw and dressing.
For the smoky barbecue sauce
1. Mix together the tomato paste, tomato sauce, brown sugar, vinegar, molasses, liquid smoke and butter in a pot and place over medium heat.
2. Add garlic, onion powder, chilli powder, paprika, celery seeds, cinnamon, cayenne pepper, salt and pepper.
3. Reduce to a low heat and allow the sauce to simmer for 30 minutes, or until it has thickened up a bit.
4. Stir the pulled pork through the smoky barbecue sauce.
To assemble
1. Layer the pulled pork and summer slaw on the tortillas.
2. Top with coriander to serve.

Not only does this Mexican enchilada bake make the most of mince, a staple protein, it’s also perfect for themed dinners! You can also make this bake in a ‘lasagna style’ by layering strips of tortilla wraps, sauce, mince and cheese on top of each other.

The post Pulled pork tacos appeared first on MyKitchen.

No need to go to a restaurant for prawns when you can make this absolutely incredible grilled prawns with coriander dressing recipe, yourself!

SERVES 6 // COOK TIME 45 mins

INGREDIENTS
2 cloves garlic, crushed
1 red onion, roughly chopped
1 red pepper, deseeded
1 red chilli, chopped
Small piece of lemongrass, grated
Juice of 2 lemons, plus 1 lemon, sliced, to serve
100 g olives
50 g coriander, chopped
10 g mint, chopped
1 k g queen prawns, cleaned
For the dressing
20 g coriander, chopped
1 tbsp apple cider vinegar
Juice of 1 lime
50 ml sesame oil
50 ml olive oil
Salt

METHOD
1. Place the garlic, onion, pepper, chilli, lemongrass, lemon juice, olives, coriander and mint in a food processor, and blend until smooth.
2. Pour into a bowl and mix the prawns in the paste.
3. After 15 minutes, place a griddle pan on high heat and sear the prawns on both sides for one minute or until golden and the tails start to curl.
For the dressing
1. Combine the coriander, vinegar and lime juice.
2. Mix the sesame and olive oils, then slowly add the oil to the lime juice mixture. Season well.
3. Drizzle the dressing over the prawns, then serve with lemon slices on the side.

Top tip: We also recommend you buy prawns that have already been cleaned to save yourself the hassle.

Make the classic favourite, fish and chips, in the comfort of your own home. Plus, it’s budget-friendly!

The post Grilled prawns with coriander dressing appeared first on MyKitchen.