Got leftovers from your curry feast? Be inspired to create even more delicious meals, like this leftover naan masala potato pizza!

SERVES 2 // COOKING TIME 25 min

INGREDIENTS
⅓ cup vegetable oil
1 garlic clove, peeled and crushed
1 tbsp masala spice
2 large leftover naans
6 baby potatoes, parboiled and very thinly sliced
½ cup coriander, chopped
¼ cup cashews, roasted and halved

METHOD
1. Preheat oven to 200°C.
2. Heat ¼ cup oil in a pan and fry the garlic until golden. Add the masala spice and cook for a few seconds, until fragrant.
3. Brush naans with remaining oil and arrange the potatoes on top. Drizzle with the masala oil.
4. Bake for 10 minutes, until the naans are crisp.
5. Scatter with coriander and cashews before serving.

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

Have more leftovers? Make these salted yoghurt pitas with leftover meatballs!

The post Use your leftover naan for this masala potato pizza appeared first on MyKitchen.

A feast is never complete without a side of piping hot potatoes. Make sure you include these Bombay-spiced smashed potatoes on the table!

SERVES 4 // COOKING TIME 45 min

INGREDIENTS
1 kg baby potatoes
¼ cup olive oil
1 tbsp peeled and grated ginger
3 garlic cloves, peeled and crushed
2 tsp ground coriander
1 tsp ground cumin
1 tsp garam masala
1 tsp black mustard seeds
¾ tsp cumin seeds
½ tsp ground turmeric
½ tsp chilli powder
1 onion, peeled and sliced into wedges

METHOD
1. Preheat oven to 200°C and line a baking tray.
2. Boil the potatoes until tender.
3. Mix oil and all ingredients except the onion. Toss with the potatoes to coat.
4. Arrange the potatoes on the baking tray (leave some space between them). Use the back of a spoon to smash the potatoes.
5. Drizzle oil and scatter onion wedges over potatoes. Roast for 30–35 minutes, until crispy.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

Want more delicious potato recipes? Try these loaded Hasselback potatoes!

The post Smashed potatoes with Bombay spice 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.

Earlier this year, Tsogo Sun hosted an astounding 11 course ‘Christmas in July’ feast for a group of food influencers. MK was lucky enough to score an invitation to the foodie spectacle. Now, Christmas is almost upon us, and we have the inside scoop on what to eat from Tsogo Sun’s menus, this holiday season.

By Roxy Greeff

‘Tsogo Sun is proud to have some of the country’s most talented, skilled and just plain fascinating chefs in its kitchen brigades,’ says Priya Naidoo, General Manager, Group Communications for Tsogo Sun. ‘The eleven chefs who presented signature dishes from their respective restaurants’ festive season menus, represent the finest talent within the group, and the diversity of offerings within our restaurant brands.’

Without further ado, onto the food!

JOBURG

Back ‘O The Moon at Gold Reef City

Chef Vaughn Assam’s Exotic mushroom ravioli with chunky Napolitana or basil pesto

San at Sandton Sun

Chef Garth Shnier’s Festive smoked mushroom potage

Aarya at SunSquare Montecasino

Chef Deena Naidoo’s Spicy seafood hotpot: Prawn, mussel, calamari and salmon in a rich tomato, chilli, garlic, and herb sauce

Lucé at Southern Sun Hyde Park

Chef Gareth Jordaan’s Sous vide chicken supreme, creamed goats cheese, putnesca stuffing, crispy leek and a sour cherry

Punchinello’s at Southern Sun Montecasino

Chef Jade Sullaphen’s Cured fillet of beef and gammon served with mushroom duxelle puree, a red cherry filled with cream cheese, water chestnut crumble and balsamic beetroot

Jenda at Montecasino

Chef Kenneth Ngubane’s Pan-fried rack of lamb served with citrus-glazed baby carrots, pea puree and fondant potatoes, napped with rich rosemary jus

DURBAN

Lingela at Southern Sun Elangeni & Maharani

Chef Shaun Munro’s home-cured beetroot-infused salmon gravalax

The Grill Jichana at Southern Sun Elangeni & Maharani

Chef Clinton Bonhomme’s Surfing Santa’s board

Sugar Beach at the Beverly Hills

Chef Tony Kocke’s Midlands duck breast with a cinnamon-infused red cabbage dumpling, parsnip mousse, Morello cherry compote, and a natural duck jus

CAPE TOWN

Southern Sun Cape Sun

Chef Alfred Henry’s White chocolate nougat mousse, praline, cinnamon and white chocolate cremo, Malay spiced eggnog anglaise and cherry gel

Stella at Southern Sun The Cullinan

Chef Henrico Grobbelaar’s Caramelised bananas, banana milk, banana bacon, macadamia and salted toffee ice cream

For reservation contact details go to tsogosun.com.

The post Festive feasting with Tsogo Sun appeared first on MyKitchen.