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Lock in moisture and taste by wrapping, coating and folding extra flavour around chicken and fish – with something sweet at the end to tie it all up. 

Baked coconut fish tacos 

Serves 4 

Ground oats make for a healthier crumbed coating, and adding extra coconut boosts flavour and fibre. 

Ingredients 

1 cup rolled oats
1/2 cup desiccated coconut
1kg fresh hake fillets
Salt and milled black pepper
2 eggs, whisked
4 multi-seed or white flour tortillas
1 avocado, mashed
1 lemon, juiced
1 jalapeño, sliced
1/4 red cabbage, shredded 
Fresh coriander, for serving  

Method 

1. Blitz oats in a blender to create a coarse flour. 
2. Combine oat flour and coconut in a large bowl.
3. Pat dry hake with kitchen towel, slice into 5cm strips and season well. 
4. Preheat oven to 200°C. 
5. Add egg to a bowl and dip fish strips into egg, then coat in oat flour mixture and set aside. (Repeat process for a thicker crumb). 
6. Place fish strips onto a lined baking tray and bake for 18-20 minutes or until golden. 
7. To make the taco shells, switch off oven and hang the tortillas over wire racks in the oven for 2-3 minutes.
8. Combine avocado and lemon and season well.
9. Fill tacos with avo mixture, jalapeño, red cabbage and fresh coriander. Serve immediately.

Salt-crusted baked whole fish 

Serves 4 

The salt crust locks in moisture and helps to cook the fish slowly and evenly for a fall-apart, flaky fish.  

Ingredients 

1 whole white fish, scaled and guts removed (we used locally caught jacopever, but any sustainable fish works well) 
2 limes or lemons, sliced 
1 lemon, sliced 
3 cloves garlic, sliced 
Handful fresh dill  

For the salt crust  

1 cup cake flour, plus extra for dusting 
1/4 cup coarse salt 
1 lemon, zested 
1 egg white 
Handful fresh thyme 
Handful fresh coriander  

To serve  

Fresh rocket 
Lime or lemon wedges 
Crispy baby potatoes   

Method 

1. Stuff the cavity of the fish with lime, lemon, garlic and dill.
2. For the crust, blitz together flour, salt, zest, egg white and herbs to make a stiff dough. Add more flour if the mixture is too wet and sticky.
3. Preheat oven to 200°C.
4. Roll out dough on a lightly floured surface to about 5mm thick.
5. Brush fish lightly with oil and cover fish with dough, making sure to tightly seal edges.
6. Place fish onto a greased baking tray and bake for 25-30 minutes.
7. Allow fish to cool slightly before transferring to a serving platter.
8. Take care to break open crust to reveal fish – remind guests not to eat the salt crust. Scatter with fresh rocket and serve with lime or lemon wedges and crispy baby potatoes.

Air fryer chicken lettuce cups 

Serves 4-6 

No air fryer? No problem! Oven bake at 200°C for 18-20 minutes or until golden. 

Ingredients 

For the pickled onions 

1/2 cup white vinegar
1/4 cup water
2 Tbsp sugar
2 red onions, sliced  

1 packet (about 500g) chicken breast fillets
Salt and milled black pepper
1 cup breadcrumbs
1/2 cup sesame seeds
2 eggs, whisked
1 lemon
1 cup yoghurt
1 clove garlic, grated
1/4 cucumber, grated
2 butter lettuce heads, leaves separated
Fresh coriander, for serving  

Method 

1. Place vinegar, water and sugar into a pot and bring to the boil.
2. Place onions in a bowl and cover with hot pickling liquid. Cover and set aside for 15 minutes.
3. Cut chicken into 5cm strips and season well.
4. Combine breadcrumbs and sesame seeds in one bowl and eggs in another.
5. Dip chicken strips into egg and then into breadcrumbs to coat evenly. (Repeat process for a thicker crumb).
6. Place batches of strips into an air fryer basket and cook for 7-10 minutes at 200°C on the baking setting. Repeat with the remaining chicken strips.
7. Remove, drizzle with lemon juice and set aside to cool.
8. Combine yoghurt, garlic, cucumber and season well.
9. Fill lettuce leaves with chicken strips, top with yoghurt mixture and pickled onions and garnish with fresh coriander.

Bacon-wrapped beer can chicken 

Serves 4 

Wrapping chicken in bacon prevents it from drying out as it roasts 

Ingredients 

1 whole chicken, giblets removed 
Glug canola oil 
Salt and milled black pepper 
1 packet (200g) streaky bacon 
1 can (500ml) milk stout beer 
1/4 cup melted butter 
1 lime or lemon, zested and juiced 
3 Tbsp maple or golden syrup 
1 Tbsp chopped fresh thyme, plus extra for serving  

Method 

1. Preheat oven to 180°C.
2. Rub chicken with oil and season generously.
3. Lie chicken breast-side up and wrap with bacon in a lattice pattern, taking care to cover completely. Secure bacon using toothpicks.
4. Remove 1/4 of beer from can and insert can into cavity of chicken, standing it upright.
5. Combine butter, lime or lemon zest and juice, maple syrup and thyme to create a glaze.
6. Brush chicken with 1/4 of mixture, taking care to coat it evenly.
7. Roast for 1 hour and 10-15 minutes or until cooked through, basting with butter mixture every 15 minutes. (No power? No problem! Cook the chicken over medium coals in a closed weber braai.)
8. Remove toothpicks, scatter with extra thyme and serve while hot. 

Asian fish cabbage parcels 

SERVES 4 

No bamboo steamer? Simply place parcels in a colander over a tight-fitting pot of simmering water. Cover with a lid and steam it up! 

Ingredients 

1 whole cabbage, leaves separated 
500g hake fillets, cut into thick chunks 
1 Tbsp sesame oil 
2 cloves garlic, grated 
1 tsp grated fresh ginger 
2 Tbsp chopped fresh coriander 
Salt and milled black pepper 
2 carrots, peeled and julienned 
1 red onion, julienned 
Sesame seeds, for serving 
Sweet chilli sauce, for serving  

Method 

1. Bring a pot of salted water to the boil. 
2. Blanch cabbage leaves in water for about 15-20 seconds, until soft and pliable. Set aside to cool completely. 
3. Combine hake, sesame oil, garlic, ginger and coriander and toss. Season well. 
4. Spread one cabbage leaf onto a clean work surface. 
5. Fill with hake mixture, carrot and onion then roll up cabbage leaf to enclose filling completely. Repeat this process with the remaining ingredients. 
6. Fill a bamboo steamer with cabbage parcels and place over a pot of simmering water. 
7. Cover and steam for about 7-10 minutes. 
8. Sprinkle with sesame seeds and serve hot with sweet chilli sauce on the side.

Leek, potato and Cheddar pastry ring 

SERVES 4 

No bamboo steamer? Simply place parcels in a colander over a tight-fitting pot of simmering water. Cover with a lid and steam it up! 

Ingredients 

1 Tbsp butter 
Glug oil 
2 cloves garlic, sliced 
1 tsp mustard seeds 
1 bay leaf 
1 packet (300g) leeks, thinly sliced 
6 potatoes, peeled and diced 
Salt and milled black pepper 
1 roll puff pastry, defrosted 
1 egg yolk, whisked 
1 1/2 cups grated mature Cheddar 
Fresh herbs of your choice, for serving   

Method 

1. Melt butter in a pan, add oil and fry garlic for 30 seconds. 
2. Add mustard seeds and bay leaf then cook for another minute. 
3. Stir through leeks and potatoes, season, cover and cook for about 10-15 minutes or until tender. Stir occasionally to prevent mixture from sticking.
4. Tip mixture onto a plate and chill in the fridge for 15 minutes. 
5. Preheat oven to 180°C. 
6. Roll pastry out onto a lightly floured surface to make a rectangle of about 50cm in length. Brush edges with egg yolk. 
7. Mix cheese through cooled vegetables and spoon along the length of one half of the pastry. 
8. Fold over pastry to cover filling and crimp edges to seal. 
9. Shape log into a ring and seal two ends together. Place onto a greased and lined baking tray. 
10. Brush pastry ring with remaining egg yolk and score the top. (This allows steam to escape while cooking). 
11. Bake for 25-30 minutes or until golden and cooked through. 
12. Garnish with fresh herbs and serve with a dipping sauce of your choice.

3-ingredient chocolate covered strawberry yoghurt popsicles 

SERVES 6-8 

Feel free to swap out the white chocolate for dark or milk chocolate. We know everyone has their favourite! 

Ingredients 

4 tubs (175g each) double cream strawberries and cream yoghurt 
1 packet (200g) frozen mixed berries 
4 slabs (80g each) white chocolate 

Method 

1. Blitz together yoghurt and raspberries until smooth.  
2. Divide mixture between 6-8 lolly moulds and freeze for 2-4 hours until half frozen.  
3. Pop in lolly sticks and freeze for a further 6 hours or until solid.  
4. Melt chocolate over a double boiler, cool slightly and pour into a tall glass or jug. 
5. Dip each popsicle into chocolate until it is submerged and then carefully remove. 
6. Allow excess chocolate to drip off. Turn popsicle upright and hold for 30-60 seconds to allow chocolate to set.  
7. Return to freezer and repeat process with remaining popsicles.

Words: Chad January

Photography: Fresh Living Magazine

Also read: Pastry-wrapped camembert with grilled plums

The post Wrap ideas the whole family will enjoy appeared first on MyKitchen.

Jump through our Easter tips and tricks for kids, teens and adults – there’s something for everyone!  

To Dye For  

Take your egg decorating to the next level this Easter with these two easy activities.  

The Sweet Route

To dye chocolate eggs, you’ll need:  

• 2 packs white-candy-coated chocolate Easter eggs 
• 6 food-colouring options of your choice
• Water, to dilute food-colouring 
• Cotton pads or a small paintbrush 

1. Lay some newspaper out on your workstation. 
2. Add each food colouring to a different bowl and dilute with a little water. 
3. Use a cotton pad or paintbrush to colour the Easter eggs as you like. 
4. Place them back in their container and allow to dry. 
5. Gift the painted Easter eggs to friends and family or use them as table decorations for your Easter lunch. 

The Savoury Route

To make savoury dyed eggs, you’ll need:  

• 12 eggs 
• 4-6 food-colouring options of your choice 
• 3 cups boiling water 
• 6 Tbsp vinegar 
• 6 narrow jars 
• Mustard, mayonnaise, chives, and salt and pepper 

1. Boil eggs until cooked to desired doneness. 
2. Rinse eggs under cold water and set aside to cool. 
3. Leave the shells whole, or tap gently to create cracks, which will create a marbled effect once the eggs are dyed. 
4. Add ½ cup boiling water and 1 tbsp vinegar to each jar. 
5. Add enough food colouring to each jar to create a strong colour. 
6. Place an egg in each jar (make sure the liquid covers the egg) and set aside for 1 hour to pickle. 
7. Carefully remove eggs from the water and place in the egg carton to allow the colour to set. 
8. Serve dyed eggs with mustard, mayonnaise, chopped chives and a sprinkle of seasoning. 

Read here for more Easter Treats. 

Bring On The Braai  

A fish braai is a popular South African Easter tradition. Take these tips into consideration when planning your next Easter lunch.  

Steaming the fish

1. Steaming the fish in wet newspaper, will result in a super tender, flaky fish. To do this, you’ll need one large piece of baking paper and two pieces of large newspaper. 
2. Season the fish and place it on baking paper. Add ingredients, if using, such as citrus, onions, or herbs. 
3. Roll to enclose the fish. Tie each end of baking paper with string. Repeat the process with the newspaper.
4. Submerge the parcel in a sink of water until properly soaked through. 
5. Remove from water and place directly on medium to low embers. 
6. Cook for 15-20 minutes per side. 

Grilling the fish

• If braaiing the fish skin-on, oil the fish and the grill well to prevent the skin from sticking. 
• Wait for the flames to subside before braaiing your fish to prevent the skin from burning. Your coals should be hot, but not flaming. 
• When flipping the fish, use a metal serving tool as this will keep it intact. 

So Fresh So Clean

Pickled fish, despite being delectable, does leave a distinct smell. Even after you’ve washed the container, the smell still lingers. To return your containers to its former glory, simply fill it with white vinegar and leave to stand for 10 minutes. Rinse with hot water and clean with a sponge and some dish-washing liquid. Repeat the process again until the smell has gone.  

Keep Your Cool

It’s important to store food at the right temperature to avoid contamination. Try these food-safety hacks for when you’re on the road over the long weekend!  

• Buy all your perishables at your destination instead of traveling with them. This way you won’t need to worry about spoilage and waste. 
• If you’re going to a remote location without access to shops, pack perishable food items with small bags of ice to keep them chilled. 
• If you have freezer blocks, place them in a layer at the bottom of your cooler box or bag, then position the food on top of the freezer blocks. 
• Freeze water in bottles overnight and use them as ice packs. Once defrosted, they’re the perfect temperature for quenching your thirst.

Words by Sjaan Van Der Ploeg 
Photography: Getty Images, Shutterstock  

The post Kitchen Hacks To Get You Through Long Weekends appeared first on MyKitchen.

Summer is here! That means family get-togethers around the fire are on the horizon. From smoked chicken and classic snoek to halloumi and vegetable kebabs – here are four recipes to try on the hot coals.

1. Beer-smoked chicken

Serves 6

Cooking time 2 hours

Ingredients

For the chicken

1 whole chicken

330ml can of beer

For the marinade

150g butter

3 cloves garlic, peeled and crushed

3 sprigs thyme, chopped

1 lemon, juiced

For the dry rub

1 tsp cumin

1 tsp chilli flakes

1 tsp crushed garlic

1 tsp smoked paprika

Salt and black pepper

Method

1. Prepare a smoker or kettle braai by packing the coals so that there is ample room for the chicken to sit in the middle.
2. Combine all marinade ingredients and rub the mixture under the skin of the chicken.
3. Combine the dry rub ingredients and rub the mixture over the chicken.
4. Open the beer and insert it into the cavity of the chicken. Place the chicken in the middle of the braai so it doesn’t cook over direct heat.
5. Add smoking chips to the coals, close the lid and smoke for 1½ hours.

2. Apricot-butter braaied snoek

Serves 6

Cooking time 90 minutes

Ingredients

1 whole snoek, filleted

Coarse salt and black pepper

150g butter

2 cloves garlic, peeled and crushed

125ml smooth apricot jam

Zest and juice of 1 lemon

2 tsp Cape Malay curry powder

Splash white wine (optional)

Olive oil

Method

1. Sprinkle the snoek with salt and leave for 20–30 minutes. Rinse off and pat dry.
2. Cook the butter and garlic together in a pan until the butter is foamy. Add apricot jam, lemon zest, curry powder and wine. Stir through and a squeeze of lemon juice and pepper. Remove from heat.

Coat the snoek in oil so it doesn’t stick to the grid. Braai for about 15 minutes, basting with the apricot butter and turning frequently. Serve with leftover apricot butter.

3. Halloumi and vegetable kebabs

Serves 4

Cooking time 15 minutes

Ingredients

250g halloumi, cubed

1 red onion, peeled, quartered and petals separated

1 red pepper, cut into squares

1 green pepper, cut into squares

⅓ cup olive oil

Salt and black pepper

2 tbsp finely chopped mint, plus leaves to garnish

2 tsp honey

1 tbsp white balsamic vinegar

Method

1. Heat a braai pan over medium coals.
2. Toss the halloumi, onion and red and green peppers with 1 tbsp of olive oil. Season. Thread onto skewers in 2–3 layers.
3. Whisk together the remaining olive oil with the mint, honey and balsamic vinegar. Season.
4. Put the kebabs on the braai grid for 2 minutes on each side. Serve with the mint dressing and garnish with extra mint leaves.

4. Chargrilled steak with chimichurri and shoestring fries

Serves 4–6

Total time 30 minutes

Ingredients

For the steak

2 rump steaks (700 g each)

Salt

Pepper

Olive oil

For the chimichurri

2 garlic cloves, finely minced

1 red chilli, deseeded and finely chopped

40g finely chopped parsley

1 tsp dried oregano

1/2 tsp coarse salt

Pepper

3 tbsp red wine vinegar

1/3 cup olive oil

For the shoestring fries

6 potatoes, washed and peeled

1/4 cup flour

Oil for frying

Sea salt

Method

For the steak

1. Pat down your steaks using some paper towels. Season both sides of each steak evenly with salt and pepper. Drizzle with a little olive oil and massage into the steak. Cover and set aside. Allow steaks to cool to room temperature before cooking.
2. Braai your steak for 3–4 minutes to create a caramelised exterior. Once the cooking side is nice and brown, use a pair of tongs to turn the steak onto its other side. Cook for another
   3–4 minutes to medium rare (or your desired doneness).
3. Remove steak from the heat and set on a wooden board to rest for 10 minutes before slicing.

For the chimichurri

1. Add the garlic, chilli, parsley, oregano, salt and a crack of pepper to a bowl. Mix and press together the ingredients using a spoon.
2. Add the vinegar and oil and stir through. Taste and season as needed. Set aside until serving.

For the shoestring fries

1. Using a mandoline slicer (or a very sharp knife), cut the potatoes into very thin slices. Once sliced, use a knife to cut long thin rectangles to make fries. Place the cut potatoes into a bowl of water while you’re busy with the rest of the preparations to prevent browning.
2. Heat a pot of oil until very hot (test by adding one fry to the oil). If it starts sizzling, the oil is ready.
3. Toss the fries in flour to coat lightly.
4. Add the fries to the oil in batches and cook until golden and crispy. Be careful to not overcook or they may burn.
5. Remove from the oil using a slotted spoon and place on a paper towel to drain. Season the crispy fries with a sprinkle of sea salt.

To serve

Slice your steak and top with a drizzle of chimichurri and crispy shoestring fries on the side. Add some mayonnaise or tomato sauce to have with your fries. Enjoy!

The post 4 Mouth-watering dishes to braai this summer appeared first on MyKitchen.

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.

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.