Picnics aren’t just about what’s on the menu – they’re all about the vibe! From waterproof blankets and wicker baskets to cozy cushions and cheeky games, we’ve rounded up the must‑have essentials for the ultimate alfresco adventure. 

Waterproof picnic blanket 

A picnic blanket isn’t just a backdrop – it’s the stage for your entire feast. Choose a picnic blanket large enough to accommodate all your food and picnic-goers. Make sure to get one with waterproof lining to avoid sitting on a damp blanket. For extra comfort (and bonus Instagram vibes), try a BYOC – bring your own cushions. Not only does it make lounging more cosy, but it also adds a cute touch that looks great in photos! 

Wicker basket and cooler bag 

While a wicker basket is perfect for carrying your picnic plates, cups and cutlery (and let’s face it, it gives the perfect picnic aesthetic), a cooler bag is the best way to transport your food and keep your perishables at the right temperature. 

Picnic plates, cutlery and napkins 

When it comes to picnic gear, think light and easy to pack. Opt for stackable plates and bowls, a trusty knife and a cutting board perfect for slicing cheese, bread and fruit. Don’t forget napkins: cloth ones are chic and washable, while paper napkins keep things simple. 

Flasks and water bottles 

What’s a picnic without something tasty to sip on? Reusable water bottles and insulated flasks are your ultimate picnic sidekicks – keeping you hydrated and your drinks at just the right temperature. They’re also the perfect home for that homemade lemonade, staying crisp and chilled until it’s time to pour. 

Containers 

Containers in all sizes may be the real MVP of your picnic packing list. Bring along a few reusable, lightweight airtight containers to pack your tasty picnic sandwiches, quiches or that dreamy pasta salad. 

Fun and games 

Sure, the food may be the star – but it’s the fun that keeps the picnic alive. Pack a deck of cards or dive into the endless laughs (and occasional feuds) of the 30 Seconds board game. After all, food, drinks + great company + plenty of fun = picnic perfection. 

Words: Gaynor Siljeur

Photography: Freepik

The post Essential pieces to pack for your picnic appeared first on MyKitchen.

Slightly sweet and spiced, this gammon recipe is a winner!

Orange & ginger beer gammon with sweet mustard

Serves 8-10

Ingredients

2.5-2.8kg smoked boneless gammon
1L ginger beer
3 cups orange juice
1 cinnamon stick
2-3 whole star anise
4-6 cloves
1 Tbsp black peppercorns
½ Tbsp sea salt flakes
Pinch bicarbonate of soda (optional)
1 orange, peeled and sliced
Bunch of bay leaves 

Method

1. Place the gammon in a large pot then add ginger beer, juice and aromatics
2. Simmer covered on a low heat for about 1½ hours, turning the gammon over halfway through cooking. 
3. Remove gammon and allow to cool slightly.
4. Strain the cooking liquid and place back on medium heat to reduce until syrupy.
5. Preheat oven to 200°C. Once the gammon is cool enough to handle, but not yet cold, remove any netting from the gammon and gently peel off the skin, keeping fat in tact.
6. Discard skin or crisp up in the air fryer or oven, break into pieces and eat as a snack.
7. Gently score the fat in a diamond shape, mix the sea salt and bicarbonate of soda, if using, and rub this mixture onto the fat.
8. Place the gammon in an ovenproof dish and pop in the oven for 25 minutes.
9. Lower the temperature to 180°C and cook for another 30-40 minutes.
10. Once the fat has crisped up, glaze the gammon with the ginger beer syrup and cook for another 20 minutes, basting again halfway.
11. Remove from the oven and allow to rest.
12. Heat a pan with about 3 Tbsp of the glaze on a high heat. Add orange slices and allow to caramelise for 2-3 minutes. Add bay leaves and remove from heat.
13. Garnish the gammon with orange slices and bay leaves. Slice and serve with sweet mustard sauce and your favourite festive side dishes.

Recipe & styling: Lichelle May
Photography by: Zhann Solomons

Also read: Roast potatoes on cumin-garlic yoghurt with coriander chutney 

The post Orange & ginger beer gammon with sweet mustard  appeared first on MyKitchen.

Summer is still here so why not take advantage of the last of the hot days? Here are some handy tips on how to create a dreamy outdoor setting that’ll have everyone asking for seconds at your next al fresco feast. 

1. Serve food on trays 

If you’re far from the kitchen, carrying individual items up and down can quickly become a daunting task. “If you are far from the kitchen, big serving trays with handles can be helpful to transport food and drinks,” says Rebecca Gardner, entertaining expert and founder of Houses & Parties. It also makes clean-up after the party much easier.  

2. Opt for a colour tablescape outside 

Summer is the perfect time to embrace bold colours – so why not spruce up your table for your soiree? “For this time of year, it’s fun to play with colour, so mixing and matching brightly coloured placemats will really make your table come alive,” says Sarah Ross, brand director for British home accessories company Addison Ross. “To create something unforgettable for your guests, you can match your placemats, napkin rings, and glassware to keep your tablescape cohesive,” she adds. 

3. Keep food covered 

While eating al fresco is always fun, the food will most likely attract some uninvited guests like pests. “If you are serving on platters or family style, using serving pieces with lids (clear is great so you can see what is in each piece) also helps keep bugs away,” says event planner Anthony Navarro. 

4. Keep checking the weather before the party  

Make sure to check the weather (and check again) before you set up your table outside. As the weather can be unpredictable, it’s always useful to have a backup plan on the backburner. “The weather can turn quickly, so being able to move your meal inside takes the pressure off. As for tableware, you can’t go wrong by investing in good plates, weatherproof placemats and some fun salt and pepper shakers that elevate your scheme,” says ceramics designer Esma Dereboy.  

Image: Shutterstock

The post 4 expert tips to set your outdoor table for an alfresco feast  appeared first on MyKitchen.

Including chicken that can be roasted in four different ways!

Gammon roast spiced with rum, pineapple and star anise

Serves 8-12  Total Time 2 Hr 10 Min

For The Gammon

• Smoked gammon, deboned 2kg
• Ginger ale 2L
• Pineapple juice 1L
• Bay leaves 3
• Peppercorns 8

For The Glaze

• Pineapple juice 1 cup
• Honey 3/4 cup
• Dark rum 1/2 cup
• Star anise 2-3
• Cinnamon 1 stick

For Serving

• Fresh coriander handful
• Fresh cherries handful
• Pomegranate rubies handful

Method

1. Place the gammon in a large pot. Add the ginger ale, pineapple juice, bay leaves and peppercorns.
2. Pour in enough water to cover the gammon completely.
3. Bring it to a simmer and cook the gammon for 20 minutes per 500g.
4. Remove the meat and allow it to cool slightly so that you can handle it.
5. Remove and discard any netting and the skin while it is still warm.
6. Score the fat (take care not to cut through to the meat). If you want to, stud your gammon with cloves.
7. Preheat the oven to 200°C. Mix the glaze ingredients in a pot and simmer for 10 minutes or until thickened.
8. Brush the gammon with some of the glaze and let it roast for 20-35 minutes until the fat is golden-brown all over. Glaze the roast every 5 minutes.
9. Serve the sliced gammon with coriander, cherries and pomegranate rubies scattered around it.

Top tip

The alcohol will cook away and leave a molasses flavour, so this is a family-friendly recipe. If you want to leave out the rum, use half the honey and add 1/4 cup dark-brown sugar.

Sliced steak and antipasti platter

Serves 8  Total Time 40-45 Min

For The Dressing

• Sun-dried tomatoes in oil, drained 240g
• Capers 8
• Garlic, finely grated 1 clove
• Fresh chilli, chopped a pinch (optional)
• Fresh parsley or coriander, chopped handful
• Lemon juice 60ml
• Lemon zest 1
• Olive oil ½ cup
• Rump 4 (200g each)
• Salt and coarsely ground black pepper
• Oil for frying
• Fresh rosemary 2 sprigs
• Garlic, crushed 2 cloves

For Serving

• Fresh rocket 200g
• Microherbs handful
• Olives handful
• Fresh basil handful
• Roasted tomatoes handful

Method

1. Chop the sun-dried tomatoes and capers and toss with the garlic, chilli, herbs, lemon juice and lemon zest.
2. Add the olive oil or, if you like, use some of the sun-dried tomato oil.
3. Set the dressing aside to allow the flavours to develop.
4. Season the steaks well.
5. Heat a pan until smoking hot, then add a glug of oil, the rosemary sprigs and the crushed garlic.
6. Fry the steaks for 2-3 minutes each side and for a minute on each edge.
7. Remove the steaks from the pan and spoon over some of the flavoured oil. Rest meat for at least 10 minutes.
8. Slice the steak, place it on a board and drizzle with the dressing. Serve it with the microherbs and rocket, and dotted with a few olives, basil and roasted tomatoes.

Top Tip

Don’t cook your steaks straight out of the fridge. The meat ‘relaxes’ when you bring it to room temperature, making it more tender.

Baked yellowtail with fragrant rice stuffing

Serves 4  Total Time 45 Min

• Olive oil 2 tbsp + extra for drizzling
• Baby fennel, thinly sliced 200g
• Baby leeks, sliced 200g
• Small red onions, roughly sliced 2
• Garlic, chopped 2 cloves
• White wine or vegetable stock ¼ cup
• Cooked brown basmati rice 1 ½ cups
• Lemon juice 120ml
• Wholegrain mustard ½ tbsp
• Fennel leaves, chopped 1 tsp
• Fresh coriander, chopped 1 tsp
• Salt and coarsely ground black pepper
• Whole yellowtail, butterflied 1 kg
• Lemon slices for garnish
• Green salad for serving

Method

1. Heat the oil and fry the fennel, leeks and onions for 2 minutes.
2. Add the garlic and fry for another minute or so until fragrant
3. Add the wine or stock and simmer for a minute. Remove from heat.
4. Add the rice and stir through the lemon juice, mustard, fennel and coriander. Season well and cool.
5. Place the fish on a baking tray and season it on both sides. Fill the fish with the rice mixture, fold it closed and top with the lemon slices. Secure with butcher’s string.
6. Drizzle the extra olive oil over the fish’s skin. Cover it with foil and bake at 200°C for 20-25 minutes.
7. Uncover and bake for 10-12 minutes until the skin is crispy. Serve warm with a green salad on the side.

Top tip

This recipe also works well with hake or snoek.

Roast chicken in 4 different fabulous ways

These short order recipes will get you cooking faster. Make one or all four of these roast chickens, depending on how many guests are at your table

Moroccan-spiced roast chicken

Serves 4-6  Total Time 1 Hr 15 Min

Preheat the oven to 180°C.
Using a pestle and mortar, crush together 2 tbsp of regular or smoked paprika,
1 tsp each cayenne pepper and ground cinnamon,
1 tbsp each coriander seeds and cumin seeds,
1/2 tsp each ground cloves and nutmeg,
2 tbsp light brown sugar,
2-3 chopped cloves of garlic,
1 tsp each salt and grated fresh ginger until well combined.
Coat 1 whole chicken (giblets removed) with 2 tbsp olive oil and apply the rub, taking care to evenly coat the chicken.
Place it on a greased baking tray, cover with foil and roast for 30 minutes.
Remove the foil and roast for a further 30 minutes or until cooked through, basting the chicken every 10-15 minutes with either 1/4 cup of melted butter or the pan juices.

Orange, lime and fennel roast chicken

Serves 4-6  Total Time 1 Hr 15 Min

Preheat the oven to 180°C.
Generously season 1 whole chicken (giblets removed) with salt and coarsely ground black pepper.
Combine 2 tbsp olive oil, 1 tsp chopped fennel fronds plus the grated peel of 1 orange and 1 lime.
Rub the mixture over the chicken, taking care to coat it evenly
Place 1 sliced fennel bulb, 1/2 a garlic bulb, 1 sliced orange and 2 sliced limes on a greased baking tray
Arrange about 6 citrus slices on top of the chicken and secure them with string.
Nestle the chicken on top of the fennel fronds and roast for about 30 minutes, basting every 10-15 minutes with 1/4 cup melted butter and 80ml orange juice.
Cover with foil and roast for another 30 minutes or until cooked through and golden.

Bacon-wrapped roast chicken

Serves 4-6   Total Time 1 Hr 15 Min

Preheat the oven to 180°C.
Season 1 whole chicken (giblets removed) with salt and coarsely ground black pepper
Coat it with 2 tbsp melted butter and 1 tbsp chopped thyme.
Wrap 200g of streaky bacon slices around the breast area in a lattice pattern, making sure to cover it completely.
Secure the bacon in place using toothpicks.
Place the chicken breast-side up on a greased baking tray.
Roast for 30 minutes, then cover with foil and roast for a further 30 minutes. Baste it with the pan juices every 10-15 minutes.
Remove the toothpicks from the bacon before serving.

Top tip

Wrapping the chicken in bacon ensures that the breast does not dry out as quickly. Streaky bacon is best because of its high fat content.

Brined and butter-basted roast chicken

Serves 4-6  Total Time 1 Hr 15 Min

Place 2L of water, 1/3 cup coarse salt, 2 halved lemons, 2-3 bay leaves, a handful of fresh herbs (thyme, rosemary and sage work well), 1/2  a garlic bulb, 1 tbsp mixed peppercorns and 3 tbsp honey or white sugar in a large pot and bring to the boil.
Stir the mixture until the sugar and salt dissolve.
Cool completely
Place 1 large whole chicken (giblets removed) into the cooled liquid and leave in the fridge overnight.
Remove the chicken from the brine and pat it dry with kitchen paper.
Combine 1/3 cup of melted butter, 2 grated cloves of garlic, 2 tbsp chopped herbs and a squeeze of lemon juice to make a basting sauce.
Place the chicken on a greased baking tray and roast for 30 minutes, basting every 10 minutes with the sauce.
Cover with foil and roast for a further 30 minutes or until cooked through and golden.

Top tip for the roast chicken

Remove the foil 20 minutes  before the end of the cooking time to crisp up the skin.

Braaied leg of lamb with zesty gremolata

Serves 6-8  Total Time 1 Hr 10

For the lamb

• Garlic, grated 4 cloves
• Salt 1/2 tbsp
• Coarsely ground black pepper
• Coriander seeds, toasted 1 tbsp
• Olive oil 2 tsp
• Fresh rosemary, leaves finely chopped 3 sprigs
• Leg of lamb, deboned 5kg

For the gremolata

• Flat-leaf parsley, leaves only 20g
• Garlic 1 clove
• Salt and coarsely ground pepper
• Lemon zest 1
• Lemon juice 30ml
• Olive oil 15ml + extra for tossing
• Anchovies, finely chopped 2

Method

1. Use a mortar and pestle to create a paste using the garlic, seasoning, coriander seeds, olive oil and rosemary.
2. Rub it all over the lamb and rest for 20-30 minutes to bring the meat to room temperature.
3. Grill the meat over medium coals. You should be able to hold your hand over the coals for 5 seconds. Turn the meat regularly for 10-12 minutes. Remove it from the coals and wrap in foil.
4. Preheat oven to 200°C. Roast in the oven for 10-15 minutes or cook in a kettle braai until medium rare. Rest the meat for about 10 minutes.
5. Finely chop the gremolata ingredients and then toss with oil.
6. Serve the meat thinly sliced with the gremolata on the side.

Top tip

Choosing a deboned leg of lamb will speed up the cooking time. Ask your butcher to do it for you. That being said, opting to cook a leg of lamb on the bone will add flavour.

The post A step-by-step guide for the ultimate feast of mains appeared first on MyKitchen.

Take inspiration from Mzansi and throw together a Sunday lunch everyone will remember with this rooibos and rosemary-crusted lamb roast as your main.

SERVES 6 // COOKING TIME 1 hr 30 min

INGREDIENTS
For the lamb
2 kg leg of lamb (bone in)
4 tbsp olive oil
3 garlic cloves, minced
2½ tbsp chopped rosemary
1½ tbsp rooibos tea leaves
1 tbsp finely chopped thyme
For the chilli sauce
1 cup parsley
½ cup mint
2 green chillies, roughly chopped
1 tbsp lemon juice
2 tsp lemon zest
¼ cup + 2 tbsp olive oil

METHOD
For the lamb
1. Preheat oven to 220°C.
2. Season the leg of lamb with salt and pepper.
3. Mix the remaining ingredients together in a bowl and spread half of the herbed olive oil mixture all over the lamb.
4. Place in a foil-lined roasting tin and roast for 20 minutes. Reduce the oven temperature to 180°C.
5. Remove the lamb from the oven and spread with the remaining herbed oil. Roast for a further 1 hr 10 minutes.
6. Remove from the oven and allow to rest for about 20 min.
For the chilli sauce
1. Place the herbs, chillies, lemon juice, zest and ¼ cup oil in a food processor or blender and blend until coarsely chopped. Transfer to a bowl and mix in the remaining olive oil. Season to taste.
2. Serve the lamb roast sliced with a drizzle of chilli sauce.

Recipe & Styling: Kate Turner
Photography: K-Leigh Siebritz // HMimages.co.za

Why not try something different and opt for a vegetarian feast this year? We have you covered with our whole roast butternut with rice, carrot and baby marrow.

The post Rooibos and rosemary-crusted lamb roast appeared first on MyKitchen.

Prepare the ultimate Eid feast with our delicious home-made paneer in butter masala. If there are leftovers, keep them in the fridge for up to five days.

SERVES 6 // COOKING TIME 1 hour 15 min

INGREDIENTS
For the paneer
7 cups full cream milk
½ cup lemon juice
For the butter masala
2 tbsp butter
1 onion, finely chopped
2 garlic cloves, minced
1 tbsp finely chopped ginger
2 red chillies
1 cinnamon stick
4 cardamom pods
3 cloves
1 tsp paprika
2 tsp chilli powder
1 tbsp turmeric
1 tbsp ground coriander
2 tbsp tomato paste
2 cups double cream
1 tbsp honey
3 tbsp chopped coriander
Juice of ½ lemon

METHOD
For the paneer
1. Add the milk to a pot over medium heat. Bring to the boil. Turn off heat and mix the lemon juice through thoroughly.
2. Allow to curdle for 10 minutes.
3. Lay a piece of muslin cloth in a colander over the sink. Pour in the milk. Rinse the milk solids (what is left in the colander) well with cold water.
4. Close the cloth around the cheese and twist to make a tight ball. Squeeze out any liquid.
5. Flatten cheese slightly and weigh down with a plate or bowl. Refrigerate for 1 hour.
For the butter masala
1. Melt the butter in a pot and fry the onion until soft. Add the garlic, ginger, chilli and spices and stir until fragrant.
2. Add the tomato paste and cook for another minute.
3. Stir in the cream and allow to simmer for 5 minutes. Add the honey and coriander and simmer for another 10 minutes.
4. Cut the paneer into blocks, fry in some oil and stir into the sauce. Remove from the heat, add the lemon juice and season.

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

If you are keen to add another dish to your spread, we highly recommend tikka masala chicken skewers with pearl barley.

The post Cook the cover: Home-made paneer in butter masala appeared first on MyKitchen.