This traditional Syrian muhammara recipe is made with roast red peppers and walnuts. It can be used as a dip, or eaten with kebabs. Yum!

SERVES 6 // COOKING TIME 50 min

INGREDIENTS
4 red peppers
1½ cups walnuts, lightly toasted
2 tbsp olive oil
2 tbsp lemon juice
2 garlic cloves, peeled and crushed
1 tsp cumin
½ tsp white pepper

METHOD
1. Preheat oven to 200°C and grease a baking tray.
2. Place red peppers on the tray and roast for 20 minutes.
3. Remove peppers from oven, place in a ziplock bag and allow to steam for 20 minutes. Then place under running water and peel off the skins.

Recipe: Amerae Vercueil
Styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

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What are summer days without juicy mango? These tropical spring rolls with avo dipping sauce make delicious and healthy summer treats to indulge in!

MAKES 6 // COOKING TIME 40 min

INGREDIENTS
For the spring rolls
6 round rice-paper wrappers
4 spring onions, sliced
2 mangoes, cored, peeled, and julienned
2 jalapeños, seeded and julienned
1 red pepper, seeded and julienned
For the dipping sauce
2 avocados, peeled and diced
½ cup coriander
⅓ cup lime juice
⅓ cup water
½ tbsp salt

METHOD
For the spring rolls
1. Fill a shallow dish with warm water to dip the rice paper in. Fold a clean tea towel in half and place it next to the dish. Place your prepared fillings within easy reach.
2. Place a wrapper in the water for about 20 seconds, until it is pliable but not too floppy. Lay it out on the towel.
3. Arrange sliced spring onion, mango, jalapeño and red pepper in a row down the centre of the wrapper. Fold over 1 long side to enclose the filling; then fold over the short sides. Roll up the wrapper, stretching the other long side around the roll to seal it. Dab with a little more water, if needed. Repeat with the other rice-paper wrappers.
For the dipping sauce
1. Place the avocado, coriander, lime juice, water and salt in a blender. Blend to a purée.
2. Transfer to a small serving bowl. If you won’t be serving the sauce immediately, cover it with cling film and press the plastic against the surface to prevent it oxidising and turning brown.

Recipe: Westfalia Fruit
Styling: Diane Heierli
Photography: Christoph Heierli

The post Tropical spring rolls with mango & an avo dipping sauce appeared first on MyKitchen.

A simple pack of chicken drumsticks has so much flavour potential without too much fuss. You can get the taste of moreish Southern fried chicken in a flash with this recipe. And don’t forget to make our spicy dipping sauce!

SERVES 4 // COOKING TIME 40 min

INGREDIENTS
For the chicken
8 chicken drumsticks
1 cup buttermilk
4 sprigs thyme
2 cloves garlic, crushed
2 cups flour
2 tsp dried rosemary
Salt and pepper
For the sauce
½ cup buttermilk
½ cup mayonnaise
¼ cup sour cream
Juice of 1 lemon
2 cloves garlic, crushed
2 tsp mustard
½ tsp cayenne pepper
½ tsp smoked paprika

METHOD
For the chicken
1. Preheat oven to 200°C.
2. Place the drumsticks, buttermilk, thyme and garlic in a ziplock bag. Leave to marinate for at least 10 minutes.
3. Preheat a large pot filled ¾ of the way with vegetable oil.
4. Place flour, rosemary, salt and pepper in a bowl. Mix in 2 tbsp buttermilk marinade to create fine lumps (and a crispier crumb).
5. Coat drumsticks in the flour mixture and deep-fry for 5 minutes.
6. Remove from the oil and roast in the oven for 20–25 minutes. Season with salt and pepper.
For the sauce
1. Whisk together all the ingredients until smooth. Serve with the crispy fried chicken.

The post Southern fried chicken appeared first on MyKitchen.

Who can resist the finger-licking, lip-smacking goodness that is a plateful of BBQ ribs? Let us show you how to cook these babies to get a perfectly sticky sauce that’s packed with flavour.

SERVES 4 // COOKING TIME 140 min

INGREDIENTS
For the ribs
1 kg baby ribs
1 tbsp olive oil
1 onion, peeled and finely chopped
2 cloves garlic, peeled and crushed
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
1 tsp cayenne pepper
250 ml tomato sauce
250 ml beef stock
180 ml cider vinegar
100 ml treacle sugar
For the dipping sauce
125 ml PEPPADEW® Piquanté Peppers
125 ml crème fraiche
Juice of ½ lemon

METHOD
For the ribs
1. Preheat oven to 180°C.
2. Boil the ribs for 1½ hours in water (you can add beef stock and seasoning for an extra kick), until tender but not falling off the bone.
3. Heat the oil and fry onion and garlic for 5 minutes.
4. Add the spices and cook for 1 minute. Add all the remaining ingredients and cook for 20–25 minutes, until the sauce is thick.
5. Place the ribs on a baking tray and pour the sauce over. Bake for 20 minutes.
For the dipping sauce
1. Blitz all the ingredients in a food processor.
2. Serve the ribs with the Peppadew dipping sauce.

The post Smoky BBQ ribs with Peppadew dipping sauce appeared first on MyKitchen.