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.

SERVES 4 // COOK TIME 90 min

INGREDIENTS
1 cup dry red wine
2 shallots, peeled and chopped
145 g unsalted butter, softened
Salt and freshly ground black pepper
6–8 baby leeks, washed and halved
4 sprigs thyme, finely chopped
2 sprigs origanum, finely chopped
1 tsp crushed fennel seeds
⅓ cup dry white wine
2 cups thick cream
1 tbsp lemon juice
2 salmon fillets
3 tbsp olive oil
1 clove garlic, peeled and finely chopped

METHOD
1. Preheat oven to 170°C and line a baking tray.
2. Combine red wine and shallots in a pan and bring to the boil over high heat. Boil until reduced to 1 tbsp, about 15 minutes. Strain the wine through a fine sieve into a bowl, and discard the shallots.
3. Let the wine cool slightly, then add 100g butter and season with salt and pepper.
4. Transfer the red-wine butter to a sheet of cling film and roll tightly into a cylinder. Twist the ends of the cling film to seal. Chill until firm.
5. Melt 3 tbsp butter in a pan over medium-high heat. Add the leeks, thyme, origanum, fennel and salt. Cook, stirring occasionally, until the leeks are slightly wilted, about 2 minutes.
6. Add the white wine to the pan and cook, stirring occasionally, until almost all the liquid has evaporated, about 8 minutes. Remove the leeks and set aside.
7. Add the cream and lemon juice to the sauce, and cook over low heat until the cream has thickened, about 25 minutes.
8. Place the salmon on the lined baking tray. Sprinkle with olive oil and garlic, and roast for about 20 minutes.
9. Cut 4 thick slices of the red-wine butter, place 2 on top of each fillet, and cook for a further 3 minutes, until melted.
10. Spoon some of the sauce over the salmon and serve with the leeks.

For a delicious crowd-pleasing dish try our Paella!

The post Roast salmon with red-wine butter and leeks appeared first on MyKitchen.

The best desserts are the ones that start with a freezer staple and end with creative and yummy add-ins. e.g this Neapolitan ice cream!

SERVES 8 // COOK TIME 20 mins, plus freezing time

INGREDIENTS
2L tub vanilla ice cream, softened
250g strawberries, hulled and blended, plus extra to garnish
140g dark chocolate, melted

Method
1. Line a baking tin with cling film.
2. Divide the ice cream up into three equal quantities.
3. Mix one third of the ice cream with the blended strawberries and another with the melted dark chocolate.
4. Layer the plain, strawberry and chocolate ice creams in the baking tin. Freeze for three to five hours, or until set. Remove from tin, slice, garnish with strawberries and serve.

Make this Turkish delight ice cream. You don’t need any fancy equipment just a beautiful summer’s day.

The post Neapolitan ice cream appeared first on MyKitchen.

This tender roast lamb with garlic, tomato sauce and comforting veggies is the perfect meal to make if you are having friends over this weekend!

SERVES 8

INGREDIENTS
1 tbsp vegetable oil
2 kg leg of lamb, on the bone
10g rosemary, roughly chopped, plus extra to garnish
Salt and pepper
1 garlic bulb, halved
8 Roma tomatoes, quartered
4 pickling onions, peeled and halved
1 tbsp olive oil
1 tbsp balsamic vinegar
10g thyme leaves
2 tsp sugar

METHOD
1. Preheat oven to 180°C.
2. Rub the oil on to the leg of lamb and sprinkle on the rosemary. Season.
3. Place one half of the garlic bulb on a baking tray. Top with the lamb and cover with foil. Roast in the oven for 60–75 minutes, or until the centre of the meat reaches 58°C. Remove from the oven and allow to rest, still covered, for 15 minutes.
4. Place the tomatoes and pickling onions on another baking tray. Drizzle with olive oil and balsamic vinegar. Peel the remaining garlic cloves and add to the tomatoes, along with the thyme. Season. Roast for 30 minutes.
5. Place half of the roast tomatoes, onions and garlic in a pot and blitz with a hand blender until smooth. Put the pot over medium heat and add the sugar. Bring to a gentle simmer and season.
6. Slice the lamb and serve with the garlic and tomato sauce, remaining roast tomatoes, onions and garlic, garnished with rosemary.

Oh my shish kebab! A fuss-free recipe for some flavourful kebabs, perfect for a Sunday braai.

The post Roast lamb with garlic and tomato sauce appeared first on MyKitchen.

This breakfast hash with prosciutto, rocket and Parmesan recipe will have you bouncing out of that bed and into the kitchen this weekend! It’s just that good!

SERVES 4 // COOK TIME 25 mins

INGREDIENTS
4 medium potatoes, parboiled
Vegetable oil, to deep-fry
2 tbsp olive oil
2 red onions, thinly sliced
1 clove garlic, crushed
1 tsp chilli flakes
4 eggs
Handful vine tomatoes
200 g prosciutto
40 g Parmesan shavings
2 large handfuls rocket
2 green chillis, sliced, to serve

METHOD
1. Cut the potatoes into small wedges. Fry in batches in oil until golden and crispy, then
set aside.
2. Heat 1 tbsp olive oil in a pan and sauté the onion and garlic with the chilli flakes, until the onion caramelises.
3. Poach the eggs by bringing a small saucepan of water to a boil and use a whisk to make a whirlpool in the middle of the pot. Carefully crack one of the eggs into a bowl and then slide it into the eye of the whirlpool. Turn the heat down and let the egg simmer softly for 3 minutes. Repeat with the others. (To reheat the eggs, pop them all in the boiling water for 30 seconds right before serving.)
4. Heat 1 tbsp olive oil in a pan until smoking hot, then add the vine tomatoes. Leave to pop and squeak for about 5 minutes.
5. To serve, top the potatoes and onions with a poached egg, charred vine tomatoes, a few slices of prosciutto, some Parmesan shavings and fresh rocket. Garnish with green chilli.

Want another delicious hearty brekkie? Then try our Bacon and egg gatsby recipe!

The post Breakfast hash with prosciutto, rocket and Parmesan appeared first on MyKitchen.

You’ve been served! Serving dishes certainly aren’t limited to fancy affairs. Plate up in style to turn every meal into a special occasion with these items from @home and home.co.za. Plus, MyKitchen magazine readers get an exclusive discount when buying selected editor’s choice products online when using the voucher code in your latest copy of MK. 

1. S&P Palais Footed Cake Stand

2. Rialheim Small Grey BLTG Curved Plate

3. Madeira Raw Wood Round Platter

4. S&P Opal Platter

5. Madeira Round Dip Platter

6. S&P Matte Black Square Platter Bowl

The post Become the ultimate host with these serving dishes appeared first on MyKitchen.

Salted caramel might just be the best dessert combo ever! The contrast of sweet and salty is divine, so why not treat your guests to a dessert they’ll never forget with this decadent salted caramel panna cotta?

MAKES 4 // COOKING TIME 1 hour 20 min

INGREDIENTS
300 ml cream
250 ml milk
2 tsp salt, plus to decorate
3 gelatin leaves
200 g sugar
2 tbsp water

METHOD
1. Lightly grease 4 moulds.
2. Scald the cream and milk in a pot over medium heat. Add salt.
3. Place the gelatin leaves in ice water to sponge.
4. Meanwhile, boil sugar and 2 tbsp water in a pot over high heat until the sugar reaches a dark caramel colour.
5. Remove from the heat and add the warm cream and milk immediately. Stir until the sugar has dissolved. Allow to cool to room temperature.
6. Squeeze excess water from the gelatin. Add it, stirring until fully dissolved.
7. Pour the mixture into the moulds and place in the fridge for at least 1 hour to set.
8. Remove panna cottas from moulds by placing them in hot water for a few seconds before turning out.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli

Want to take your baking skills a step even further? Check out this decadent salted caramel and pear tart!

The post Salted caramel panna cotta appeared first on MyKitchen.