This delicious grilled snoek with sticky apricot glaze and pickled radish salad is the perfect main to serve this Easter!

SERVES 4 / PREP TIME 25 min //COOK TIME 30 min

INGREDIENTS
For the snoek
¼ cup roughly chopped dried apricots
1 tbsp butter
1 garlic clove, thinly sliced
½ red chilli, seeded, thinly sliced 
½ cup apricot jam
Zest of 1 lemon 
1 tbsp ginger, finely chopped
1 whole snoek, cleaned and butterflied
For the pickled radish salad
¼ cup white vinegar
¼ cup water
1 ½ tbsp sugar
¼ tsp mustard seeds and coriander seeds
6 radishes, thinly sliced
2 ½ cups leafy greens (such as watercress and rocket)
3 spring onions, sliced

METHOD
For the snoek
1 Place the dried apricots in boiling water for 5 min and drain, reserving 1 tbsp of the liquid.
2 Melt the butter in a pot over medium-low heat. Sauté the garlic and chilli until softened. Add the drained apricots, jam, zest and ginger. Add in the reserved apricot water and simmer until thick and glossy. Set aside to cool.
3 Preheat the oven to 180C. Line an oven tray with baking paper.
4 Lightly oil and season the snoek. Place it skin-side down on the prepared tray and brush with a thin layer of glaze.
5 Place the snoek in the oven for 15–20 min, basting with more glaze occasionally, until flesh is cooked and flakes easily. 

For the pickled radish salad
1 Place the vinegar, water, sugar and seeds in a small pot and bring to a boil. Remove
from the heat and add in the radishes. Set aside to pickle for 5–10 min.
2 Toss the radishes with leafy greens and spring onions.
3 Serve the snoek with the pickled radish salad and charred lemon halves if desired.

Recipes & styling: Jezza-Rae Larsen & Sjaan van der Ploeg; 
Photography: K-Leigh Siebritz

Once you’ve tried a piece of roast salmon smothered in our red-wine butter, you won’t want to go back to the the typical white-wine sauce.

The post Grilled snoek with sticky apricot glaze & pickled radish salad appeared first on MyKitchen.

Easter lunch is sorted with our delicious stone fruit roasted lamb rack (on the cover this April). Sit the family down and dig in for some festive feasting!

SERVES 6 // COOKING TIME 50 min

INGREDIENTS
2 tbsp butter
1.6 kg lamb rack, bones cleaned
3 tbsp dried mixed herbs
1 tbsp brown sugar
3 peaches, pitted and halved
3 nectarines, pitted and halved
3 plums, pitted and halved
2 tbsp honey
1 tbsp olive oil

METHOD
1. Preheat oven to 180°C.
2. Heat some olive oil and butter in a pan over high.
3. Season the lamb with salt and pepper. Place it in the pan, skin-side down, and cook for 3-4 minutes on each side, until the fat is rendered. Remove from the heat and rest for 5 minutes.
4. Sprinkle the mixed herbs and brown sugar on the skin and wrap foil around the bones.
5. Toss the fruit with the honey and olive oil, and arrange in a roasting tray. Roast for 15 minutes.
6. Place the lamb on top of the stone fruit and return to the oven for 15 minutes, until cooked to your liking.
7. Remove the foil and serve with the roasted stone fruit in a separate dish.

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

The post COOK THE COVER: Stone fruit roasted lamb rack appeared first on MyKitchen.

Make this festive time one to remember, with a modern twist and delicious snacks like these beetroot devilled eggs for Easter lunch!

MAKES 6 // COOKING TIME 50 min

INGREDIENTS
1 beetroot
6 eggs
3 cloves garlic, peeled and crushed
1 tbsp olive oil
1 tsp salt

METHOD
1. Cook the beetroot in boiling water until soft, 15 minutes. Drain and set aside to cool.
2. When cool enough to touch, peel the beetroot. Use a hand blender to purée it. Set aside to cool completely.
3. Boil eggs for 8 minutes. Immediately drain and place in a bowl of ice water to cool down.
4. Peel the cooked eggs and cut in half. Carefully remove the yolks and set aside the cooked whites without breaking them.
5. Add the yolks, garlic, olive oil and salt to the beetroot purée and blend again until smooth.
6. Place the purée in a piping bag. Pipe swirls of it into the cooked, halved egg whites.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli // HMimages.co.za

The post Feast on these beetroot devilled eggs for Easter lunch appeared first on MyKitchen.