Macadamia nuts are packed with ‘good fats’ that fuel brain power, balance hormones and support heart health. Plus, they’re smooth, buttery and absolutely delicious (tasty – but it’s the least interesting fact about them). Learn why this powerhouse nut is good for you.  

With their buttery crunch and golden glow, pack macadamia nuts are loaded with ‘good fats’ that energise your brain, balance your body and keep your heart strong.  

“Macadamias are naturally rich in monounsaturated ‘good fats’, including Omega-9, the same type of fat found in olive oil. The best part? Unlike some so-called ‘superfoods’ that feel tricky to work into everyday meals, macadamias are deliciously versatile,” says Jillian Laing, CEO of the World Macadamia Organisation. 

 These nuts boast about 78% monounsaturated fat, one of the highest levels among tree nuts.  

Macadamias pack a powerhouse of good fats, which are linked with: 

• Helping your heart by boosting the “good” cholesterol (HDL) and lowering the “bad” cholesterol (LDL) 

• Balancing blood sugar levels, which is particularly relevant as more South Africans are looking for ways to support healthy lifestyles. 

Helping calm inflammation in the body, supporting overall health and long‑term wellness. 

4 Easy ways to make macadamias part of a balanced lifestyle 

1. Snack smart

Replace highly processed snacks with a small handful of raw or roasted macadamias. Their healthy fats and fibre keep you satisfied for longer. 

2. Cook with macadamia oil

With its mild flavour and high smoke point, macadamia oil is ideal for roasting vegetables, grilling fish, marinating meat, or drizzling over salads. 

3. Add crunch to meals

Sprinkle chopped macadamias over oats, yoghurt, salads or stir-fries for added texture and nutrition. 

4. Balance your fats

Replace sources of saturated and trans fats (such as processed meats, deep-fried foods, and margarine) with healthy fats from whole foods like macadamias. 

 “Good health is about balance,” Laing concludes. “By understanding and embracing good fats like those in macadamias, we can make small, everyday choices that have a big impact on our wellbeing.” 

After all that talk of good fats and golden crunch, it’s time to put macadamias where they really shine – in something you can dunk, nibble, and love. Try this delicious macadamia and cranberry rusks to dip into your morning cuppa! 

Macadamia and cranberry rusks 

Makes 16–20 // Cooking time 1 hour 10 minutes 

Ingredients 

¼ cup sesame seeds
¾ cup flaxseed
⅓ cup macadamias, chopped
¼ cup almond flour
¼ cup fine desiccated coconut
⅓ cup cranberries
1 tsp cinnamon
Pinch nutmeg
Pinch salt
4 large eggs
¼ cup coconut oil, melted
1 tsp bicarbonate of soda
1 tsp apple cider vinegar
½ cup warm water
1 tsp baking powder
1 Tbsp honey 

Method 

1. Preheat oven to 180°C. Line an 18 × 8.5 cm loaf pan with baking paper.
2. Grind the sesame and flaxseed together in a coffee grinder until the mixture starts to resemble wet sand. Add the macadamias, almond flour, coconut, cranberries, spices and salt. Set aside.
3. Beat the eggs until fluffy. Slowly add the coconut oil while mixing. Set aside.
4. Stir the bicarb and vinegar together until bubbling. Stir in the water, baking powder and honey. Gradually add this to the egg and coconut oil mixture and mix well.
5. Add wet ingredients to dry ingredients and combine well.
6. Pour into the prepared pan and bake for 30 minutes. Turn the oven down to 160°C and bake for another 30 minutes.
7. Turn on to a wire cooling rack and set aside.
8. Slice into 5 cm-thick slices, then cut each slice into three pieces. Arrange the rusks on a baking tray and dry out in the oven overnight at 70°C, leaving the door slightly ajar.
9. Set aside to cool completely. Store in an airtight container.

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

Also read: 5 wonderful ways with coconuts 

The post Macadamia nutritional benefits + easy rusk recipe  appeared first on MyKitchen.

Transform from novice to confident cook effortlessly with these kitchen hacks, Enjoy!

1 Golden nuggets  

For potatoes that are fluffy on the inside and crispy on the outside, try this neat trick.

1. Par-boil peeled potatoes in a pot of salted water, drain and allow to cool slightly. They should still be quite fi rm.
2. Place the potatoes into a pot or bowl with a filled lid. Shake them for a few seconds to rough up the edges slightly (it’s the roughed up edges that will crisp up beautifully).
3. Fry or roast them in either hot oil or duck fat until crispy and golden.
4. Season generously to serve.

2 Roast master  

1. Timing

Remember this one golden rule: when cooking any large roast (chicken, beef, pork or lamb), cook for 20 minutes to start, then add 20 minutes per 500g. For example a 2kg roast should cook for 1 hour and 20 minutes.

2. Colour

If the roast starts to brown too quickly and there’s still loads of cooking time to go, loosely cover it with foil to slow down the browning process.

3. Moisture

A fabulous roast should be succulent. Make sure to baste regularly (every 15 minutes or so) with either melted butter, a marinade or its own pan juices.

3. The stuffing dreams are made of  

To prevent your stuffing from becoming soggy and heavy, use day-old bread to make your crumbs. Stale bread absorbs flavours and is a great binding agent.

Place roughly torn pieces of bread on a greased baking tray with a few sprigs of rosemary and freshly chopped garlic cloves. Spread out into a thin layer to ensure heat is evenly distributed.

Drizzle with olive oil and bake at 180°C for 3-5 minutes or until golden. Allow to cool. In a small bowl, combine the cooked stuffing with one egg to bind.

If you want a zing of interesting flavours, consider adding chopped nuts like pecans or macadamias, or opt for something sweeter such as sultanas or dried apricots. Meat lovers will enjoy a handful of chopped cooked chorizo or bacon too.

Pistachio and cranberry stuffing

Makes enough for 1 roast

Total time: 25 minutes

Ingredients

Olive oil 2 tbsp

Large onion, finely chopped 1

Garlic, crushed 2 cloves

Butter 1/4 cup Stale bread, chopped 4 cups

Dried cranberries, finely chopped 1/2 cup

Unsalted pistachios, unshelled and finely chopped 100g

Sage leaves, finely chopped 3

Fresh parsley, finely chopped 1/3 cup

Eggs, lightly whisked 2

Method

1. Preheat the oven to 200°C.
2. Add the oil to a deep hot pan with the onions and fry until translucent.
3. Turn the heat down to medium and add the garlic. Cook for 20 seconds.
4. Add butter and stale bread to the pain and cook for 8-10 minutes until golden and crispy. 5. Add the cranberries, pistachios, sage and parsley and cook for a further 2 minutes.
5. Remove the mixture from the heat and put it into a bowl. Allow to cool until lukewarm. Add in the eggs and mix well for at least a minute to combine.
6. Use the stuffing with poultry, meat or fish.

Glorious gifts

Cut costs by making cheap and cheerful spoils at home.

Gingerbread men-in-a-jar

Makes 30 biscuits
Total time: 20 minutes + 40 minutes chill time

Ingredients

1 cup butter, softened

1 cup brown sugar

1 ⅓ cups maple-flavoured syrup or molasses

2 eggs

1 tsp vanilla essence

5 cups cake flour

1 tbsp ground cinnamon

2 tsp ground ginger

A pinch of nutmeg

1 tsp bicarbonate of soda

1 tsp salt

½ tsp ground cloves

Method

1. Cream the butter, sugar and maple-flavoured syrup or molasses until pale and fluffy.
2. Slowly whisk in the eggs and vanilla.
3. In a separate bowl, combine the cake flour, cinnamon, ginger, nutmeg, bicarb, salt and cloves.
4. Whisk the wet ingredients into the dry ingredients until it forms a dough.
5. Roll the dough into a ball and cover with cling film. Rest for 10-15 minutes.
6. Unwrap and roll out onto a floured surface to 2cm in thickness.
7.  Preheat the oven to 190°C.
8. Using a cookie cutter, cut out about 30 gingerbread men and place on a greased and lined baking tray. Allow to chill in the fridge for 30-40 minutes.
9. Remove from fridge and bake for 15-20 minutes. All to cool completely.
10. Fill jars with a few cookies, a small bag of premade icing and some sprinkles.

Sticky onion marmalade jar  

1. Heat oil in a large pan and cook
2. 4 thinly sliced onions over a low heat for about 12-15 minutes.
3. Add 2 tbsp butter, ¼ cup each balsamic vinegar and brown sugar and stir through to coat onions.
4. Continue to cook over a low heat for about 8-10 minutes until reduced and syrupy. Stir through 1 tsp freshly chopped thyme and season well.
5. Allow to cool completely before storing in sterilised jars.

 Spiced rum jars  

To create a fun rum infusion that will appeal to everyone’s palate, fill a jar with flavourful ingredients like dried citrus slices, star anise, cardamom, cloves and cinnamon sticks. If you’re feeling generous, gift with a small bottle of rum or whisky and you’ll be the toast of the town.

Top tip

If you want to bin the booze, add a bag of rooibos tea to the jar to complete the ingredients for a flavourful ‘hot toddy’ or iced tea!

Also read: Recipe: Sundried tomato, basil pesto and gooey cheese wreath

The post Take The Stress Out Of Cooking With These Tips appeared first on MyKitchen.

Struggling to think of an idea for Sunday lunch? Then why not try our delicious pork belly with spicy cranberry sauce recipe! It’s a definite crowd-pleaser!

SERVES 8

INGREDIENTS
1 cup vegetable oil
1.4 kg pork belly
Salt and pepper
2 garlic bulbs, halved
340 g cranberry jelly
¼ tsp ground cloves
½ tsp chilli flakes

METHOD
1. Preheat oven to 160°C and line a baking tray with foil.
2. In a small pot, heat the oil to 200°C. Season the underside of the pork well and lightly score lines into the skin on top. Place the meat skin-side up on a roasting rack, with a tray underneath to catch the drips. Carefully pour the oil over it.
3. Place the garlic halves on the lined baking tray and rest the pork on top. Season well with salt. Roast for an hour, until tender.
4. Turn up the temperature to 220°C and cook for another 10 minutes, until the crackling is crisp and golden.
5. Remove from the oven and cover in foil to rest for 10 minutes.
6. In a small pot set over high heat, mix the cranberry jelly, garlic cloves and chilli. Bring to the boil, then take it off the heat and season.
7. Thinly slice the pork belly and serve with spicy cranberry sauce.

Want to stay on the pork band-wagon? Then try our fancy Pork spring rolls with red-wine reduction recipe! 

The post Pork belly with spicy cranberry sauce appeared first on MyKitchen.

Make sure your festive leftovers don’t go to waste! These chicken croquettes are the perfect way to get the most out of Christmas lunch leftovers.

SERVES 4 // COOKING TIME 1 hour

INGREDIENTS
For the cranberry-bubbly sauce
2 cups MCC (or other good sparkling wine)
100 g dried cranberries
2 leeks, chopped
1 carrot, chopped
1 onion, chopped
For the chicken croquettes
2 cups leftover roast chicken, shredded
1 cup leftover potato bake, mashed
1 cup leftover stuffing
3 eggs
1 cup breadcrumbs
Vegetable oil, to shallow-fry
To serve
1 cup leftover peas
1 cup leftover green beans, julienned
Dried cranberries
Microherbs

METHOD
For the cranberry-bubbly sauce
1. Place all ingredients in a pot and simmer for 20–30 minutes, until reduced by half.
2. Check the seasoning and add salt and pepper if needed.
For the chicken croquettes
1. Combine the chicken, potato bake, stuffing and 1 egg. Season with salt and pepper. Place in the fridge for 30 minutes.
2. Preheat oven to 150ºC.
3. Place 2 eggs, whisked, in one bowl and the breadcrumbs in another bowl.
4. Divide the chicken mixture into 4 balls. Dip each one in the egg, then in the breadcrumbs.
5. Heat oil and fry the croquettes for 10 minutes per side. Finish in the oven for 8 minutes, until golden and crispy.
To serve
1. Pour the sauce into a shallow bowl. Place a croquette on top.
2. Add peas and beans. Top with cranberries and microherbs.

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

Here at MK, we love a good wine infusion! Use up any leftover wine for these decadent mixed chocolate and wine truffles.

The post Chicken croquettes with cranberry-bubbly sauce appeared first on MyKitchen.

We took some Thanksgiving inspiration from the West for this braaied turkey, but put a South African spin on it – naturally!

SERVES 8–10 // COOKING TIME 3 hours

INGREDIENTS
For the braaied turkey
1 × 6 kg turkey, giblets removed
3 tbsp olive oil
1 tbsp brown sugar
1 tbsp paprika
2 tsp dried sage
2 tsp dried mixed herbs
For the apple and cranberry stuffing bake
3 tbsp butter
1 onion, chopped
3 celery stalks, chopped
500 g sourdough bread, cut into cubes
1 apple, chopped
1 cup dried cranberries
2 tbsp chopped sage
1 tbsp thyme
¼ tsp cinnamon
2 cups chicken stock
1 egg

METHOD
For the braaied turkey
1. Pat the turkey dry with a paper towel.
2. Mix the remaining ingredients together and season with salt and pepper.
3. Rub all over the turkey and under the skin, being careful not to make any holes in the skin.
4. Place turkey in a foil container and cover with foil. Place in the centre of your braai grid over medium coals. Braai for 1 hour, replenishing the coals and checking the heat regularly.
5. Open up the foil package and baste the turkey with the cooking juices. Then remove the foil covering the top and braai for another 1–1½ hours, basting regularly, until the skin has crisped up and the turkey is cooked through.
6. Remove from the braai and allow to rest for 20 minutes before carving and serving.
For the apple and cranberry stuffing bake
1. Melt the butter in a pan over medium heat and fry the onion and celery until soft and translucent.
2. Mix together the bread, apples, cranberries, herbs and spices. Then mix through the onion and celery, stock and egg.
3. Create a foil package and add the stuffing mixture.
4. Place it on the braai grid next to your turkey and braai for 30–40 minutes, until set and cooked through.

Recipe: Nicola Naudé
Styling: Kate Turner
Photography: K-Leigh Siebritz // HMimages.co.za

Since the festive season is all about braaing, you’ll have plenty of opportunities to make even more delicious meats – including this braaied snoek.

The post Braaied turkey with apple and cranberry stuffing bake appeared first on MyKitchen.

Craving a good roast? This cranberry and balsamic roast chicken is both simple yet so flavourful, making it the perfect family meal.

SERVES 4 // COOKING TIME 2 hours 20 min

INGREDIENTS
For the marinade
¾ cup dried cranberries
¾ cup orange juice
⅓  cup balsamic vinegar
1 tbsp lemon juice
2 tsp lemon zest
3 tbsp thyme, roughly chopped
1 garlic clove, grated
For the roast chicken
1 whole chicken
1 tbsp olive oil
1 lemon, sliced
½ onion
2 garlic cloves, crushed
2 sprigs rosemary
1 cup chicken stock
To Serve
2 sweet potatoes, cut into cubes and roasted

METHOD
For the marinade
1. Preheat the oven to 180°C.
2. Combine all the marinade ingredients in a large, shallow dish.
For the roast chicken
1. Place the chicken in the marinade, spooning all over the chicken. Marinate in the fridge for 1 hour.
2. Remove the chicken from the marinade and reserve the marinating liquid. Place it in the centre of an oiled roasting tin lined with lemon slices.
3. Place the onion, garlic and rosemary inside the cavity of the chicken, pour over the chicken stock and brush some of the marinade on top of the chicken. Roast for 1 hour to 1 hr 15 min, until cooked through.
4. While the chicken is roasting, place the remaining marinade in a pot over medium heat. Simmer for 5–6 minutes until slightly thickened and use this to baste the chicken during roasting.
5. Carve the cranberry and balsamic roast chicken to your liking and serve with roasted sweet potatoes.

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

Chicken and cranberry isn’t the only perfect pairing. How about pork belly with hazelnut and cranberry stuffing?

The post Cranberry and balsamic roast chicken appeared first on MyKitchen.