If you’re feeling like something light for dinner tonight, then this Thai-spiced appetiser with spicy pork, roasted nuts and red chillies will be perfect.

SERVES 4 // COOK TIME 15 mins

INGREDIENTS
1 tbsp vegetable oil
400g pork mince
2 cloves garlic, peeled and crushed
2 cm ginger, peeled and grated
Zest and juice of 2 limes, plus extra to serve
1 tbsp soy sauce
⅔ cup roasted peanuts, plus extra to garnish
2 red chillies, chopped
Salt and pepper
2 baby gem lettuces

METHOD
1. In a wok or large frying pan, heat the oil until sizzling. Add the pork mince and fry until browned all the way through.
2. Add the garlic and ginger and cook for a further 5 minutes. Then add the lime zest and juice and soy sauce, and continue cooking until the sauce has thickened. Add the peanuts and 1 chilli and season.
3. Separate the lettuce leaves and fill with spicy mince. Garnish with extra chilli and peanuts, and serve with lime wedges.

If you’re in the mood for a super tasty, but light meal, try out our Asian-style sticky chicken recipe with a side of slaw for a pop of freshness!

The post Spicy pork lettuce wraps appeared first on MyKitchen.

Looking for a meal that’s both low-carb and low-cost? Then we got you covered with these tasty Asian egg wraps filled with shrimp and fresh veg.

SERVES 8 // COOK TIME 40 min

INGREDIENTS
For the omelettes
8 eggs
3 tbsp water
Salt
4 tsp butter
For the filling
200 g shrimp, cooked
2 large carrots, peeled and julienned
1 cucumber, julienned
1 red pepper, seeded and julienned
1 avocado, peeled and julienned

METHOD
For the omelettes
1. Whisk together the eggs, water and a large pinch of salt.
2. Melt ½ tsp butter in a 15 cm non-stick pan until it starts to bubble (you want a small pan to make cute little wraps).
3. Add 2–3 tbsp egg mix to the pan and tilt to coat the bottom. Let it cook through slowly.
4. Repeat the process to make all the omelettes.
For the filling
1. Divide the filling ingredients between the omelettes and roll up into wraps. Slice into rounds like sushi, if you wish.
2. Serve the egg wraps with mayonnaise and sweet chilli sauce for dipping.

We all know that no matter how you love to eat it, avocados will always make a winning meal. We rate you get a bit adventurous and try your hand at making our avo sushi cake.

The post Asian egg wraps appeared first on MyKitchen.

When cooked to crispy perfection, nothing quite beats potato skins. Top them with shredded chicken and a herbed Greek yoghurt for a winning meal.

SERVES 4 // COOK TIME ± 40 mins

INGREDIENTS
3 potatoes, baked
½ cup vegetable oil
Salt and pepper
400g chicken breasts
1 tbsp butter
1 tsp ground cumin
2 tbsp lemon juice
2 onions, peeled and finely sliced
Flour, for dusting
75 ml Greek yoghurt
1 spring onion, sliced, plus extra to garnish
1 tsp chopped parsley

METHOD
1. Preheat oven to 100°C.
2. Slice open the baked potatoes and spoon out the flesh, leaving only a shell. Cut into wedges, brush with 1 tablespoon of the oil and season. Bake for 15 minutes, or until golden and crispy.
3. Heat 2 tablespoons of the oil in a large pot over medium heat and fry the chicken breasts for 5 minutes, until golden. Add the butter, cumin and half the lemon juice, and toss to coat. Season. Remove from the pan and shred with two forks.
4. Heat the remaining oil in a pot over high heat. Dust the onion slices in flour, and season. Shallow-fry in the hot oil until golden and crispy. Remove and drain on paper towel.
5. For the tangy dip, mix together the yoghurt, spring onion, parsley and the rest of the lemon juice in a bowl, and season.
6. Garnish the chicken with spring onion and serve with potato skins, crispy onions and dip.

Quick tip: Use the leftover potato for mash!

Our Chicken carnitas and cauli-rice burrito bowl is not for the faint hearted, but all the prep effort will be more than worth it. Trust us.

The post Potato skins with chicken, crispy onions and tangy dip appeared first on MyKitchen.

Fattoush is a Middle Eastern salad incorporating toasted or fried flatbread croutons. It’s a great way to repurpose day-old pita. Give it a try in this tuna and bean salad.

SERVES 4

INGREDIENTS
1 pita bread
400g tin cannellini beans, drained and rinsed
170g tin tuna, drained and flaked
180g cherry tomatoes, halved
1 celery stalk, finely sliced
100g rocket
½ cucumber, diced
2 tbsp olive oil
2 tbsp chopped parsley
1 tbsp chopped mint
Juice and zest of 1 lemon, plus extra wedges to serve
Salt and pepper

METHOD
1. Preheat oven grill to high.
2. Place the pita bread under the grill for a few seconds to puff. Cut open and return to the grill to toast for about two to three minutes on each side until browned. Tear into bite-sized pieces and set aside.
3. In a bowl, combine the remaining ingredients and season well.
4. Toss the mixture together with the toasted pita pieces and serve with lemon wedges.

Is there anything quite as good as Middle Eastern food like falafels with hummus and dukkah? 

The post Tuna and bean fattoush appeared first on MyKitchen.

Who doesn’t love a juicy bake for dinner? With winter almost here, it’s time to take out your trusty ovenproof dish and whip up this Spanish fish casserole.

SERVES 4 // COOKING TIME 50 min

INGREDIENTS
1 red onion, thinly sliced
2 garlic cloves, thinly sliced
1 tsp chilli flakes
2 tsp paprika
2 tbsp chopped parsley
½ cup black olives
400 g tin chopped tomatoes
1 cup baby tomatoes
1 green pepper, sliced
¾ cup vegetable stock
½ cup tomato puree
1 tbsp lemon juice
2 tsp sugar
2 hake fillets

METHOD
1. Preheat oven to 180°C.
2. Heat some oil in a pan over medium. Fry the onion for 5 minutes, until soft and slightly golden.
3. Add garlic, chilli flakes, paprika and parsley. Fry for 2 minutes, until fragrant.
4. Add the olives, chopped tomatoes, baby tomatoes, green pepper, vegetable stock, tomato puree, lemon juice and sugar. Simmer for 20–25 minutes, until the sauce has thickened and reduced.
5. Transfer to a casserole dish and nestle the hake fillets in the tomato sauce. Bake for 15 minutes, until the fish is cooked through.

Recipe: Jezza-Rae Larsen
Styling: Kate Turner
Photography: Sean Dollery // HMimages.co.za

Have a flair for international flavour? Check out this Mexican enchilada bake for even more winter comfort food!

The post Spanish fish casserole appeared first on MyKitchen.

It’s time to bust out your trusty oven-proof dish for this juicy and budget-friendly apple cider chicken casserole. Gather the fam!

SERVES 6 // COOKING TIME 1 hour 30 min

INGREDIENTS
6–8 chicken pieces
2 tsp paprika
1½ tbsp mustard
2 garlic cloves, minced
¾ cup apple cider
1 tbsp honey
2 tbsp lemon zest
2 cups chicken stock
1½ cups water
1 cup brown rice
2 tsp dried mixed herbs
4 thyme sprigs
2 tbsp butter
1 onion, chopped
1 cup baby tomatoes
2 beetroots, cooked and chopped

METHOD
1. Preheat oven to 180°C.
2. Season the chicken with paprika, salt and pepper. Heat some oil in a pan and brown the chicken for 4 minutes on each side. Remove from the pan, and brush all over with mustard.
3. Heat some more oil in the pan and fry the garlic for 2 minutes. Add the cider, honey and lemon zest, and fry for 3 minutes.
4. Add the stock, water, rice and herbs. Boil for 3 minutes.
5. Transfer to a casserole dish and add the chicken. Cover and bake for 30 minutes.
6. Dot the chicken casserole with butter, add remaining ingredients and bake, uncovered, for 20 minutes, until cooked.

Recipe: Jezza Rae Larsen
Styling: Kate Turner
Photography: Sean Dollery // HMimages.co.za

Chicken is such a versatile ingredient and can be enjoyed with so many flavours! Just take our bone broth braised lemon chicken recipe.

The post Budget-savvy apple cider chicken casserole appeared first on MyKitchen.