This pasta is a quick, mid-week summer meal that’s filled with flavour. 

Garlicky basil & mussel pasta

Serves 4 

Ingredients

1 box (500g) crumbed garlic half shell West Coast mussels
1 Tbsp olive oil
1 packet (400g) red lentil pasta, linguine or spaghetti
1 tub (120g) basil pesto
1 Tbsp butter
1 packet (125g) mangetout
2 cloves garlic, chopped
4-5 radishes, sliced
Salt and milled pepper
Lemon or lime juice, to finish
Basil leaves, to garnish 

Method

1. Preheat oven to 200˚C.
2. Place mussels on a baking tray, drizzle with oil and roast for 15-20 minutes. 
3. Cook pasta according to packet instructions.
4. Drain, rinse and toss pasta with pesto.
5. Heat a pan with butter on a medium-high heat, fry garlic and mangetout for about 3-4 minutes. 
6. Divide pasta, mussels and radishes between 4 plates. 
7. Season and drizzle with lemon or lime juice and garnish with fresh basil. 

Recipe & photos courtesy of Fresh Living magazine

Also read: Creamy lemon pasta

The post Garlicky basil & mussel pasta appeared first on MyKitchen.

Shake off the winter comfort food drowsiness and step into spring with chicken dinners that are fresh, vibrant and full of flavour! These chicken recipes just got a seasonal upgrade.  

Grilled corn, chicken and nectarine salad 

Serves 4 

Ingredients 

For the salad 

2 mielies, boiled
4 Tbsp olive oil
2 chicken breasts
1 tsp paprika
¼ tsp garlic powder
4 nectarines, sliced and drizzled with lemon juice
Handful rocket
Handful basil 

 For the dressing 

3 Tbsp red wine vinegar
Olive oil, to drizzle 

 Method 

1. Drizzle the mielies with 2 Tbsp oil and sear in a hot griddle pan until charred. Slice kernels off the cobs.
2. Rub the chicken with the paprika, garlic powder and remaining 2 Tbsp oil. Cook in the hot griddle pan for 5 minutes on each side. Cut into chunks. 
3. Toss together the corn, chicken, nectarine slices, rocket and basil. 
4. Drizzle with red wine vinegar and olive oil, and season with salt and pepper. 

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto 

Pulled BBQ chipotle chicken buns 

Makes 6  

Ingredients 

For the chicken   

Canola or olive oil blend, for frying
800g chicken breasts
Salt and milled pepper 
¼ – ⅓ cup chipotles in adobo sauce
1-2 fresh serrano chillies, finely chopped (for a hotter sauce) 
4 limes, juiced (lemon juice works well, too)
3 Tbsp honey
1 Tbsp ground cumin 
1 Tbsp smoked paprika 
2-3 cups chicken stock 
Salt and milled pepper   

 For the sauce   

½ cup tomato sauce
½ cup brown sugar
½ cup white wine vinegar
2 Tbsp Worcestershire sauce 
1 Tbsp smoked paprika   

 For serving   

6 burger buns, buttered and toasted
2 cups shredded cabbage (or coleslaw works well too) 
Pickled cucumber or jalapeños (2 medium cucumber + 4 thinly sliced radishes, pickled) 
Coriander 
Mint
Fresh jalapeño or red chilli, chopped (optional)   

Method  

1. Heat oil in a large deep pan or pot.
2. Season chicken well and brown for 3-4 minutes a side. 
3. Lower heat and add sauce ingredients. Season. Cover and simmer for 20-25 minutes. 
4. Remove chicken from pan, cool and shred chicken.Set  
5. Bring sauce to a quick simmer and reduce to a tomato sauce consistency.
6. Add chicken to sauce. Season to taste.
7. Top the toasted buns with cabbage, pickles, chicken, herbs and chilli just before serving. 
8. .Add fresh herbs just before serving, sandwich closed and serve.  

Recipes and styling: Liezl Vermeulen 
Photographs: Zhann Solomons  

Also read: 4 refreshing cocktails for warmer days

Smoky citrus chicken sosaties  

Makes 8-10  

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 onto 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, redonion and mint.   

Recipes & styling: Gail Damon 
Photographs: Fresh Living Magazine 

Chicken wraps with cranberry and whipped feta 

Makes 4 wraps 

Ingredients 

1 cup smooth cottage cheese
1 cup feta
¼ cup parsley, chopped
4 wholewheat wraps
½ red onion, thinly sliced
½ cup cranberries, chopped
¼ cup almonds, chopped
1 cups cabbage, shredded
3 chicken breasts, grilled and sliced 

Method 

1. Beat the cottage cheese and feta together until smooth.
2. Fold in the chopped parsley and set aside.
3. Placea wrapon a clean surface. Spread with an even layer of the whipped feta, then top with sliced onion, cranberries, almonds and shredded cabbage. 
4. Place the grilled chicken slices in the middle of the wrap, leaving a 5cm space at the bottom. 
5. Fold the bottom of the wrap up, then roll tightly into a cigar shape. Repeat with the remaining wraps.

Recipe & styling: Kate Turner
Photography: Sean Dollery // HMimages.co.za 

Also read: Ask the expert: Fried chicken, Japanese style 

The post Spring chicken dishes for delicious dinners appeared first on MyKitchen.

Slaving behind the stove after a long day of work is not fun, so instead make this super easy delicious and healthy steak and chimichurri salad.

SERVES 6 // COOK TIME 30 min

INGREDIENTS
For the salad
600 g beef (cut of your choice)
100 g meat rub
100 ml olive oil
50 g butter
600 g rosa tomatoes, halved
2 avocados, peeled and sliced
200g fresh mozzarella, torn
30g basil, torn
9 micro-radishes, halved
For the chimichurri dressing
150 ml olive oil
50 g flat-leaf parsley
2 cloves garlic, peeled and roughly chopped
Juice of 1 lime
1 tbsp white wine vinegar

METHOD
For the salad
1. Coat the meat with rub and a drizzle of oil. Heat butter and remaining oil in a pan over high heat and cook meat as desired. Let rest, then slice thinly.
2. Place all ingredients (except radishes) in a bowl. Season.
For the chimichurri dressing
1. Blend all the ingredients until smooth, then season.
2. Toss the salad and dressing. Garnish with micro-radishes.

If you’re looking to indulge in rich, juicy steak, while still being conscious of your fat and salt intake, this sirloin salad is a healthy and delicious option for lunch or dinner.

The post Steak and chimichurri salad appeared first on MyKitchen.

This Asian chicken noodle soup is the perfect dish to make if you have some left-over rotisserie chicken, and especially if you’re feeling a bit sick!

SERVES 4 // COOK TIME 25 min

INGREDIENTS
1 tbsp olive oil
3 cm ginger, peeled and grated
2 cloves garlic, peeled and crushed
2 small red chillies, seeded and finely chopped, plus extra to garnish
1.5 L chicken stock
500g roast chicken, shredded
¼ cup soy sauce
1 tbsp brown sugar
450g Hokkien or egg noodles
150g bok choy, roughly chopped
4 spring onions, sliced, to garnish

METHOD
1. Heat the olive oil in a large pot over medium heat. Add the ginger, garlic and chillies and cook for 1 minute. Add 2 cups of the stock and bring to the boil.
2. Reduce the heat, add the shredded chicken and cook for 5 minutes.
3. Add the remaining stock, soy sauce and sugar and bring back to the boil. Add the noodles and bok choy and cook for 2 minutes, until the leaves have wilted.
4. Allow to stand for 5 minutes for the noodles to soften before dishing up into bowls. Garnish with spring onions and extra chilli to serve.

This wholesome feta-stuffed chicken with rocket salad has everything you need in a meal: lean protein, healthy fats, greens, cheese… Need we say more?

The post Asian chicken noodle soup appeared first on MyKitchen.

This deconstructed vegetarian summer lasagne, stuffed with all our favourite summer produce, can be layered and baked like the traditional version too!

SERVES 4 // COOK TIME ± 30 mins

INGREDIENTS
50g butter
¼ cup flour
2 cups milk
1 tbsp lemon juice
½ tsp cayenne pepper
½ tsp paprika
Salt and pepper
1 tbsp olive oil
5 medium baby marrows, sliced diagonally
3 large leeks, sliced
1 large onion, peeled and chopped
2 rosemary sprigs, roughly chopped
180g ricotta
330g lasagne sheets, cooked in salted, boiling water for 5–7 minutes

METHOD
1. In a pot over medium heat, melt 40g of butter. Add the flour and cook for about a minute. Slowly add the milk, stirring constantly to prevent lumps.
2. Add the lemon juice, cayenne pepper and paprika, and then season. Stirring constantly, cook for about 10 minutes, or until the sauce has thickened and the taste of flour has cooked away.
3. In a large pot over medium heat, heat the olive oil and remaining butter and fry the baby marrows, leeks and onion until soft and lightly browned. Add the rosemary and season. Transfer to a bowl and mix with the ricotta.
4. Assemble each serving individually: stack white sauce, the filling and a lasagne sheet. Repeat.

This potato crust pizza is an easy vegetarian meal that you can customise as you please to suit everyone’s taste buds.

The post Summer lasagne appeared first on MyKitchen.

If you’re in need of a quick and delicious recipe for dinner tonight, we got you covered with our vegetarian tomato and baked-bean bredie!

SERVES 4 // COOK TIME 15 min 

INGREDIENTS
2 × 400g tin baked beans
500 ml thick tomato stew
1 tsp chopped rosemary
1 tsp smoked paprika
2 tbsp tomato paste
Salt and pepper
Flatbread or pitas, to serve

METHOD
1. Place beans, stew, rosemary, paprika and tomato paste in a pot and simmer for 10 minutes.
2. Season to taste.
3. Serve with toasted flatbread or pitas.

Simplify your dinner by making this hassle-free one pot spinach and artichoke bake. Serve with ciabatta (and maybe some wine).

The post Tomato and baked-bean bredie appeared first on MyKitchen.