Looking to impress your vegan friends? These delicious plant-based dishes are sure to impress, whether you’re hosting a dinner party or just whipping up a quick breakfast.  

Vegan superfood porridge with quinoa and mixed fruit 

Serves 4 // Cooking time 30 minutes 

Ingredients

1 cup quinoa
4 Tbsp chia seeds
¼ tsp salt
1 can coconut milk
1½ cups water
2 Tbsp sweetener of choice
½ pawpaw, chopped
½ cup blueberries
1 kiwi, chopped
¼ cup coconut flakes, toasted 

Method 

1. Add the quinoa and chia seeds to a pot over medium heat. Mix in the salt, coconut milk and water.
2. Bring to a boil, then reduce the heat and simmer covered for 10–15 minutes, stirring occasionally.
3. Add the honey and cook for another 5 minutes.
4. Dish the porridge up into bowls and top with the fresh fruit and coconut flakes.

Recipe & styling: Kate Turner
Photography: Andreas Eiselen // HMimages.co.za 

Vegan socca with green salsa 

Serves 6–8 // Cooking time 50 minutes 

Ingredients 

For the vegan socca 

2 cups chickpea flour
Salt and black pepper
2 tsp origanum
½ tsp paprika
½ tsp garlic powder
2 cups warm water
2 Tbsp olive oil  

For the green salsa 

1 cup chopped green tomatoes
1 garlic clove, grated
4 Tbsp white-wine vinegar
4 Tbsp olive oil
Salt and black pepper
Handful basil, chopped
Handful pea shoots
Handful mint, chopped
Handful micro herbs
3 Tbsp chopped almonds, toasted
1 medium cucumber, ribboned, to garnish 

Method 

For the vegan socca 

1. Preheat oven to 200°C.
2. Mix all the dry ingredients together. Whisking continuously, gradually add in the warm water and mix until smooth. Allow to rest for about 30 minutes.
3. Drizzle half the oil in a 20 × 30 cm oven tray and place in the oven for about 5 minutes to heat the oil.
4. Pour the socca mixture into the hot tray and bake for 10 minutes. Brush the top with the remaining oil and cook for another 5–10 minutes, until the edges are crisp.
5. Remove from the tray and leave to cool on a wire cooling rack.

For the green salsa 

1. Mix all the ingredients together and allow to stand for 15 minutes for the flavours to develop.
2. To assemble, spoon the salsa on to the socca and garnish with cucumber ribbons. Cut into slices and eat immediately.

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

Vegan butternut and cashew curry 

Serves 4 // Cooking time 35 minutes 

Ingredients 

1 Tbsp vegetable oil
1 onion, peeled and chopped
2 garlic cloves, peeled and crushed
1 Tbsp fresh ginger, peeled and grated
½ red chilli, seeded and finely chopped
1 tsp ground turmeric
1 tsp garam masala
½ tsp ground coriander
½ tsp ground cumin
¼ tsp ground cinnamon
400 ml vegetable stock
400 ml cancoconut milk
400 g peeled and diced butternut
100 g raw cashews
1 Tbsp lime juice
Salt and black pepper 

Method 

1. Heat oil in a large, deep pan. Add the onion, garlic, ginger and chilli and fry for 3–5 minutes or until the onion is soft.
2. Add the spices and fry for another 3 minutes, until fragrant.
3. Add the vegetable stock, coconut milk, butternut and cashews, and bring to the boil. Lower the heat to a simmer and cook for 20–30 minutes.
4. Season with lime juice, salt and pepper.

Recipe, styling & photograph: Anett Velsberg 

Also read: Vegan-friendly shiitake mushroom pho

Vegan pavlova with cardamom and pineapple 

Serves 8 // Cooking time 1 hour 40 minutes 

Ingredients  

For the vegan pavlova  

1 cup aquafaba (liquid from a can of chickpeas)
¼ tsp cream of tartar
1 cup brown sugar
2 tsp ground cardamom  

For the topping  

1 tin coconut cream
1 cup yoghurt 

To serve 

½ pineapple, peeled and sliced
⅓ cup coconut chunks 

Method 

1. Place the coconut cream in the freezer to partially solidify. 

For the vegan pavlova 

1. Preheat oven to 170°C and line a baking tray.
2. Whip aquafaba and cream of tartar with a stand mixer until frothy. Gradually add the sugar and beat for 10 minutes, until thick and glossy.
3. Toast cardamom in a dry pan until fragrant. Allow to cool before gently folding into the meringue.
4. Dollop spoonfuls onto a tray to create a circle. Make peaks using the back of a spoon.
5. Bake for 40 minutes until set, then turn the oven off and allow the meringue to crisp up for an hour.

For the coconut cream 

1. Remove the solid part of the coconut cream and mix through yoghurt. Dollop on top of meringue.
2. Top with pineapple and shavings of fresh coconut.

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

Also read: No-bake vegan brownies with cherry sorbet  

The post Impress your vegan friends with these great dishes appeared first on MyKitchen.

We sat down with self-taught cook, wife, mother of two and social media influencer Mmule Setati (@feed_my_tribe) to find out more about her cooking journey and what it was like to write her first cookbook Feed My Tribe.

How did you get into cooking? Can you share some of your earliest food memories? 

My food journey has been an interesting one. The seed was planted in me when I was 11 years old. I would rush back home after school and watch cooking shows back-to-back till my parents came home.  

My love for food began when I was a little girl watching my grandmother cook and ‘feed her tribe’. Then I got older and was fortunate enough to travel and be exposed to different tastes and flavours. I decided to start documenting all the meals I made, restaurants I’d go to and countries I visited.

 

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I owned and ran a juice business called Frutal Juice for three-and-a-half years before dedicating all my time to feeding my tribe. Food was always my release after a stressful day. I’d make something at home and share it on the internet. The little community I had grew into the ‘tribe’ I have and love today.  

Your Instagram page, @feed_my_tribe, currently has a whopping 51.1k followers. What motivated you to start sharing your recipes on Instagram and TikTok? 

I was motivated by getting more and more messages from friends and family asking to help when they were in the kitchen or hosting, or needed to cook a meal for their families. This motivated me to create a page where all of their needs were met.  

Congrats on publishing your first cookbook, Feed My Tribe. How did that come about and how did you find the recipe development and writing process? 

Thank you. It was a really difficult process. I had just begun the process of liquidating my juice company and was speaking to my life coach about my ‘what next?’. I felt a huge sense of loss over the business and she suggested I turn my passion for food into a business. 

 

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We then strategised and came up with a one-to-five-year plan. First up would be cooking classes, then merchandise, then in five years a cookbook. All of those things manifested (of course, with the hard work and dedication I put in) within two years. 

What can people expect to learn from your book? 

An insight into what making good food looks like. New fresh recipes, sexy salads, meals made for hosting, quick meals for moms that kids will enjoy, delicious date-night meals for you and your partner. All of that in one and a new-age glimpse into how we cook as modern moms. A balanced lifestyle.  

How do you balance the demands of work and family life? 

I don’t know! (laughs). It does get quite intense and I’ll drop a few balls but having a set routine helps. A typical day looks like waking up, praying, doing the school drop-off, gymming, working, picking the kids up from school and attending extramural activities. Then I go home to shoot content to post on social media for a client or random meals, before attending to the kids while cooking with them. Later it’s mommy and daddy time. But I don’t get it right all the time.  

What is your favourite meal to prepare? 

Anything made with love. I love cooking so it’s hard to pick one. 

 

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What are three ingredients you always have in your fridge? 

Cream, butter and baby spinach.  

Can you share a bit about your current projects? Is there anything else in the pipeline? 

Everyone will just have to follow me at @feed_my_tribe to see! My website is loading soon and more cooking classes are planned. 

The post Mmule Setati on family, food, fame and her new cookbook appeared first on MyKitchen.

Editor Chad January sits down with renowned cookbook author and TV show host Sarah Graham to discuss how to live life better through good food.    

HOW DID GROWING UP ON A FARM IN ZIMBABWE IMPACT YOUR FOOD PHILOSOPHY? 

The farm life is a simple one. The milk came from next door and the meat and veggies came from our farm, or from one just down the road.   

Very little food was wasted. My mom was one of those farmer’s wives that is exceptionally skilled at transforming simple ingredients into the most extraordinary feasts of comfort food – even though our family was huge! This food makes your heart happy, and that is the kind of food I still love to cook.   

Recently, I’ve created a lot more plant-based recipes as part of my own wellness journey. I live in Noordhoek with my husband and daughters and we are trying to live off the land more – we are busy building a vegetable garden and cooking seasonally. I feel like I’m coming back to my roots.  

WHAT MADE YOU DECIDE TO START A FOOD BLOG?

I came across the Smitten Kitchen blog while I was working in marketing and it really inspired me. I have always loved food and words equally, so I thought it was amazing that writing a blog could bring these two things together.  

You didn’t need permission to put your words out there – you could click just a few buttons and there it was. I loved sharing not just recipes, but also food stories. I really had no plan for it! I just loved the process. After a year, a friend suggested I compile these chatty recipes into a cookbook.  

I sent a proposal to Penguin and I ended up with the contract for my first book in 2011. I had to produce 100 recipes in three months – while working fulltime and pregnant! It was quite a whirlwind, but I loved every moment of it.  

HOW DID YOU MOVE FROM WRITING TO HOSTING YOUR OWN FOOD TRAVEL SHOW?

A TV show was never on the cards! Soon after my first book, my cousin and I filmed a pilot for a TV show as a bit of a laugh. We connected with Okuhle Media, they loved the concept and soon we were filming Food Safari.  

It has been aired in over 40 countries and the two seasons were crazy fun to do. I haven’t filmed anything new lately because of the pandemic, moving to Cape Town and focusing on raising my daughters. I would love to do it again in the future, though!  

HOW DO YOU BALANCE THE DEMANDS OF WORK AND FAMILY LIFE?

I definitely haven’t always got it right, and I’ve learnt some tough lessons along the way. Maybe it’s getting older, but I’ve realised that being flat-out busy isn’t the definition of success.  

Taking a step back so that we have more capacity for ourselves and our family isn’t the easy way out, but the smart way out. I’ve had to become more comfortable with living life a little more slowly and finding the joy in the everyday, rather than trying to constantly overachieve on every level.   

So, I still manage my brand and love my work but I am also acutely aware of aiming for a healthy pace of life.   

ARE YOUR DAUGHTERS AS INTERESTED IN COOKING AS YOU ARE?

There is a lot of baking going on at this stage, which I love – despite how messy it is! I try and indulge their creativity in the kitchen as much as I can and they are definitely very comfortable in that space.  

So let’s see where it takes us! They are super fussy eaters, but my eldest is the most adventurous. We eat dinner as a family and we treasure it. And that’s the point of food really – what’s on our plate doesn’t have to be perfect, but it’s a reason to come together.   

Happy Life Noodle Bowls 

Serves 2 • Ready In 15 Min 

What You Need

150g egg noodles or brown rice noodles  
1 Tbsp olive oil  
250g mixed mushrooms, roughly chopped 
100g edamame beans
100g tenderstem broccoli 
Salt and black pepper, to taste

FOR THE SAUCE  

¼ cup hoisin sauce  
1–2 Tbsp fresh lime or lemon juice  
1 Tbsp sesame oil  
1 tsp grated fresh ginger

TO SERVE  

Chopped fresh coriander  
1 Tbsp toasted sesame seeds or small handful roughly chopped roasted salted peanuts  

Method

1. Cook the noodles according to the packet instructions, drain and set aside. 
2. Add the olive oil to a large non-stick pan over medium-high heat. Add the mushrooms and fry for 8–10 minutes, or until golden. Stir through the edamame beans and broccoli and cook for 2 minutes. Season with salt and pepper, then turn off the heat. 
3. Whisk together the ingredients for the sauce and adjust to taste. 
4. Divide the noodles between 2 serving bowls and top with the greens and mushrooms. Drizzle over the sauce and any optional garnishes, and enjoy.

Notes:
I usually buy frozen edamame beans. When needed, I take out a handful or two and cover with boiling water for a couple of minutes, before shelling and adding to the dish at the last minute. Add cubes of flash-fried tofu for some delicious extra protein.  

Quick Fire Questions 

1. What is your go-to dish to feed a family of five in a hurry? 
If I don’t have any frozen leftovers on hand, then a simple frittata is always a safe option. I load it with broccoli, courgettes and a handful of grated cheese – it’s filling and fuss-free.  

2. If you could cook for anyone in the world, who would it be?
All my grandparents.  

3. Which cooking blunder still haunts you?
It took me three tries to make a quick jar of mayo on stage at the Good Food and Wine Show a few years ago – that was after I’d sold the crowd the idea of ‘the world’s speediest, easiest mayo’. We got there eventually!

Good + Simple (R390, Penguin Random House) is available at all good bookstores. 

 Photography: Supplied  

The post Sarah Graham Chats About Living A better Life Through Good Food appeared first on MyKitchen.

Prime time

Walking down the supermarket aisle, there’s no denying the beautiful colours and shapes that decorate the fresh-produce section. Although in store, they might not be in season and at optimum consumption level.

Certain produce thrives under different conditions. For example, the heat of summer makes strawberries juicy while winter makes pumpkins sweeter. Cultivating fruit and veg to be harvested outside of their natural seasons results in a loss of nutrients, sometimes smaller fruit and veg, and a reduction in flavour.

Seasonal secrets

Winter is commonly marked with colds and flu, and in summer we need more water to stay hydrated and thankfully nature provides us with exactly what we need to stay healthy during those seasons.

Vitamin C-rich citrus – such as orange, kiwi, lemon, guava, grapefruit, and vegetables such as broccoli, cauliflower, Brussel sprouts and capsicums – is in abundance during the cold, cloudy months when our immune-systems must work slightly harder. In the same sense, watermelon and tomatoes are picked in the hot months to nourish our cells with foods naturally high in water.

The better choice

Besides the fact that certain foods appear at certain times of the year to fulfil the specific nourishing roles our bodies need, eating seasonally has a great effect on the economy and environment too.

Out of season fruit and veg is imported from across the world, which pushes up costs as well as carbon dioxide emissions. Buying seasonal produce benefits the local market and boosts our own economy. Your body, the earth and your budget will thank you for it!

The post Why eating seasonally is good for your health appeared first on MyKitchen.

Hot off the set of Masterchef SA. Chef ‘Sims’ Kubeka is living his best life in France 

Software engineer turned aspiring chef Simphiwe ‘Sims’ Kubeka stole our hearts as a finalist on Season 4 of MasterChef South Africa.  

Soon after the show wrapped, Sims was snapped up to work as an apprentice at Michelin star-rated restaurant JAN in the south of France. Chad January caught up with him to hear more about what it’s like to be living his dream. 

Lifechanging career decisions can be tough to make. Many of us are not bold enough to risk leaving the relative security of our day job to follow our dreams. But Chef Simphiwe ‘Sims’ Kubeka took the plunge, accepting the challenge to participate in MasterChef SA. The gamble paid off.  

THE ROAD LESS TRAVELLED  

‘I always loved cooking as a kid, especially baking,’ shares Sims. ‘So much so, that when I was 16, I imagined I might open my own bakery!’ At a crossroads when he finished school, Sims put his passion aside and went down a traditional path. ‘I grew up thinking I had to follow the money, so I got a practical job.’  

At the time, Sims had no idea this decision would one day lead him back to the kitchen. ‘I enjoyed my job as a software engineer. I was working remotely, and managed my time well, which gave me a lot of freedom to create and practice new recipes.’ Finding joy in food again, Sims honed his culinary skills and started using them as a form of expression.  

LEAP OF FAITH  

‘It was my fiancée, Kayla June Domnakis, who convinced me to stop worrying about money and the practicality of it all,’ says Sims. She recognised his passion for making food and submitted an entry to MasterChef South Africa Season 4 on his behalf.  

‘Kayla has been my biggest supporter,’ says Sims. ‘She is the reason I am where I am today.’ Sims’ lightbulb moment came to him on the set of MasterChef SA. ‘Being surrounded by so many passionate cooks opened my eyes to the endless possibilities in the food industry. I gained confidence and realised that this was something I could really do.’  

HOME IS WHERE THE HEART IS  

For many foodies, the love for food starts at home. Along with culinary influences linked to one’s cultural heritage, our parents and grandparents often subconsciously plant a seed that grows into a passion. ‘Food was always a big thing in my family because it brought everyone together,’ shares Sims. ‘Growing up, Sundays were my favourite because that’s when the best food was prepared. My gogo and I would always bake together.’  

To this day, Sims enjoys gathering loved ones together, and around the festive season, he pulls out all the stops. ‘Slow-roasted Karoo leg of lamb, golden potatoes, sweet baby carrots, garlic green beans, beetroot, rice pilaf and buttery corn on the cob.  

It’s a feast fit for a king!’ smiles Sims, who often prepares more than one decadent dessert. ‘Peppermint Crisp trifle, a classic cherry Swiss-roll and a traditional malva pudding are some of my favourites,’ he adds. ‘I love sharing my heritage with others in a creative way through my food,’ says Sims. His message is simple: even the most basic or traditional meal can be reimagined without losing the sense of comfort one associates with it.  

‘THE FOOD SCENE IN FRANCE IS VAST, AND YOU ARE DEFINITELY SPOILT FOR CHOICE… THE PATRIOT IN ME STILL BELIEVES THAT SOUTH AFRICA HAS BETTER FLAVOURS.’  

IF YOU CAN’T STAND THE HEAT…  

So many of us were captivated by the crew of contestants on the latest Masterchef SA. Glued to our seats, we rooted for our favourites. ‘Nobody really understands how gruelling some of these challenges are, and how taxing they can be physically, mentally and emotionally,’ explains Sims.  

‘You are expected to think up and execute new dishes to impress the judges every day. At the back of your mind, you’re always wondering whether you’ve done enough,’ says Sims, who admits the biggest challenge was overcoming the tumult of emotions associated with being on the show. ‘You become a bundle of nerves, and the fear of failure makes you start doubting yourself,’ he adds.  

The experience also had some sensational highlights, from having access to a perfectly-stocked pantry – every chef’s dream – to meeting celebrity chefs and being able to observe them so closely. ‘I’ve admired many of them for years. We learnt so much,’ says Sims. ‘It’s definitely a unique set of circumstances.’  

BON VOYAGE  

It was acclaimed South African-born chef Jan Hendrik van der Westhuizen, who saw potential in Sims and snatched him up. Sims is currently completing a coveted apprenticeship at Restaurant JAN in Nice, in the south of France. Working in a professional kitchen was an eye opener for him.  

‘It’s a totally different league, but I try to keep a positive mindset and rise above every challenge that is thrown my way,’ explains Sims, who knows that every day spent there is making him a better chef. ‘Jan Hendrik has a wealth of knowledge, and he is incredibly inspiring.’  

Working closely with the culinary team at JAN has allowed Sims an opportunity to learn new skills and expand his horizon over a short period of time. Being the first ever stagiaire (that’s French for ‘apprentice’) permitted to work on the hot section – where things are baked, fried, steamed or boiled – has been a highlight.  

‘The food scene in France is vast, and you are definitely spoilt for choice,’ says Sims who is of the opinion that the French are purists who use refined techniques to create flavours that are powerful yet rather reserved. ‘The patriot in me still believes that South Africa has better flavours,’ laughs Sims.  

HERE AND NOW  

The transition from software engineer to Masterchef SA finalist to apprentice at JAN has not been easy. But Sims has proven both to himself and countless other South Africans that following your dream and pursuing your passion is not only possible but an important part of self-discovery. ‘Others may not understand your calling but that shouldn’t deter you. If you have a dream, reach for it!’ encourages Sims.  

What’s next on the cards for Simphiwe ‘Sims’ Kubeka? ‘I would like to own a restaurant in South Africa and be featured in the Top 50 Best Restaurants,’ says Sims, without hesitation. Watch this space.  

IN THE HOT SEAT  

1. What’s the one ingredient you can’t live without and why?
Garlic: it’s a must-have aromatic ingredient for every savoury dish. 

2. What is your favourite dish to prepare?
My style of cooking combines European techniques with South African flavours to create something truly special. Baking is still my passion and one of my favourite things to make is my Honeybush chiffon cake with a lemon drizzle icing. 

3. You’re hosting an intimate dinner. You can invite any three people you like (dead or alive). Who would be sitting at your table?
Pâtissier and MasterChef Australia contestant Adriano Zumbo and Michelin star chefs Dominique Crenn and Marco-Pierre White. 

4. What’s your most embarrassing moment in the kitchen?
On episode 12 of MasterChef South Africa, I dropped my cake right at the end of the challenge. It was a terrible moment for me. 

5. Tell us one thing most people don’t know about you.
I like to DJ and produce music in my spare time. I am also a collector of antique South African coins. 

Photography: Masterchef South Africa, Courtesy Images

The post Rustle Up Yummy Dishes Like A Masterchef appeared first on MyKitchen.

This fascinating foodie is living proof that the past doesn’t define you, and that it’s what you make of the future that matters. Learn more about Chad’s inspiring story, what keeps him grounded, and his adoration for food.

Chad Milne was born and raised in Woodstock, Cape Town and has been in the cooking industry for ‘a wonderful 20 years’, as he describes it. Those who are lucky enough to know him will know that he has a passionate personality and wears his heart on his sleeve. ‘I say it how it is. I love engaging with just about anybody and putting a smile on everyone’s face,’ he says. It’s hard to fathom that this inspiring chef was once caught in the grip of drugs.

Peaks and troughs

Chad’s childhood had set the tone for the years to come. His father was an abusive gangster involved with drugs, and his mom a single parent who worked long hours. ‘I had a tough time dealing with the emotions of neglect and lack of communication. I was considered to be undisciplined and was sent to boarding school when I was nine years old.’

This was also the age at which Chad got involved with mandrax, which escalated his drug usage. One of his first attempts to escape the hold that drugs had on him was at the age of 21, when he went to rehab for six months. After marrying his beloved wife, Salwa, he continued to try all lifelines of support for drug addiction. ‘I eventually got arrested for armed robbery and was sent to Goodwood correctional centre. I got my first visit from my wife, Salwa, and I will never forget the moment I saw her and said: ‘This is it, I’m done! I am making the change for good.’

Today, Chad is going on 13 years sober, and he continues to work towards self-transformation. ‘My wife and I made a decision a few months ago to start a course called Thinking Into Results by Proctor Gallagher Institute. Our consultant, and now very good friend, Connie Anne, has facilitated us through these changes,’ he shares. ‘I have learnt I can change and transform my mindset, and this will change my life and how I want it to be.’

He wants to encourage others to believe it’s never too late to change and make a success out of your life. `There is a beautiful quote by Steve Bow that reads, “God’s greatest gift to us is more talent and ability than we’ll ever hope to use in our lifetime. Our gift to God is to develop as much of that talent and ability as we can in this lifetime”.

For the love of family and food

Chad had no idea that food would one day become one of his biggest passions. ‘The funny thing is, I don’t believe you go and find your purpose – it finds you.’ he says. He dropped out of high school and had no idea what he wanted to pursue. His mom suggested that he work on crew ships as a chef as a starting point. ‘Mom found a chef school for me to attend. At that time it was STCW Granger Bay, Cape Town. I completely surprised myself and made the top three in a class of 25. Little did I know how this would alter my life in such a massive way!’

Fast forward to today, and Chad is the proud owner of S.A.Y Catering, which he opened in 2016. ‘I wanted more than just working for a boss. I had my daughter and had already lost so much time away from her, trading family time for money. So I started my part-time “chefneur” journey.’

His love for his family is wonderful to see, and he describes them as his turning point that helped him to get where he is today. `My wife has given me consistent love and support. Clearly, she saw the diamond in the rough.’ he says lovingly. ‘And then there is my daughter and son. For me, the ultimate thing is knowing you have these angels watching your every move. I want to show them you can continuously strive for greatness.’

Quick questions

Complete the sentence: in 10 years, Chad will…

…have a successful food truck franchise and will continue spreading the knowledge of Thinking Into Results to the youth in schools all across in Africa.

What, would you say, is your key to success?

You need to have a goal as a plan – without a defined goal, it cannot be fruitful.

What are your favourite dishes to make?

I love cooking, no matter what, but I will say Asian, Vietnamese Street food, such as spicy chicken wings, and poke bowls. I love food with depth of flavour and character. Home-cooked meals that feed a multitude of people is my kind of vibe.

Is there anything you don’t enjoy cooking?

Absolutely not! I don’t care what I cook … food is my life.

Who do you look up to in the industry?

I have had the pleasure of working with great chefs but if I have to laser them down, I would say Marco Pierre White, Gordon Ramsay and Guy Fieri.

What is your earliest food memory?

Wow, it was definitely when I was on holiday in Edmonton in Alberta, Canada. I sat by the table and smelt fresh toasted bagels that were served with a cream cheese and strawberry jam. I later made my way to the pantry. As I walked in, heaven awaited me – I saw jars of all types of nuts, sweets, cookies, pastas, jams, cheese, biscuits from floor to ceiling … I was blown away!

Butternut Burger

Serves 4

Ingredients

Butternut 2

Chicken breasts 4

Sprig thyme 1

Sprig rosemary 1

Onions 2

Buttermilk 1 cup

Panko crumbs 1 cup

Olive oil / normal cooking oil 1 L

Punnet mushrooms 1/2

Sprig coriander 1

Crushed garlic 2 tsp

Butter 100 g

All purpose flour 12 cups

Full-cream milk 750 ml

Pinch of salt

Pinch of Black pepper

Slices cheese 4

BBQ spice Chicken spice

Method

1. Preheat oven to 180°C.
2. 2. Wash off butternut and cut into 6/8 mm rings, leaving the ends with the seeds in. (You will not use this).
3. 3. Lightly grease the oven tray, oil the rings and scatter with some seasoning. Place on the oven tray and bake on grill for 45 minutes or until soft, turning occasionally.

For the chicken

Clean and score chicken breast, then drizzle with oil and season. Finely chop the thyme and rosemary and massage gently into the chicken. Pan fry for 3-4 min, until cooked and juicy.

For the onion rings

1. Cut the onions into thick rings, pour buttermilk into a bowl with seasoning.
2. In another bowl, add the bread-crumbs. Dredge the onion rings in buttermilk before coating with breadcrumbs. Repeat this 2 times until you get a nice thick layer over onions. Set aside. Place oil in a pot on moderate heat and fry the onion rings until golden brown and crisp. Set aside on paper towel.
3. Add a few drops of the oil to a heated pan.
4. Finely chop the mushrooms coriander, onion and teaspoon garlic with some seasoning. Fry until brown.

For the white sauce

1. Place a small pot on medium heat, add the butter. Once melted, take off heat and add 750 ml of flour and stir into the butter. This should give you a crumble consistency. Place back on heat and add the milk. Depending on how much sauce you want – you might have to add a full litre of milk. 2
2. Stir in until smooth. Add the salt, pepper and other spices for seasoning, then add the fried mushroom mix and let simmer for 2 min. Adding the cheese is optional. Now that all your elements are ready, it’s time to assemble.

To assemble

1. Place a butternut ring as your base, then your chicken fillet and a slice of cheese on top of it. Pour the creamy white sauce over it and place the other butternut ring on top. Finish it off with a golden onion ring and enjoy!

For the substitutions

1. A vegetarian option: Portobello mushroom
2. Other protein options: Beef patty or fish
3. Low-fat milk for white sauce
4. Any cheese slice of your choice

WORDS: Bianca Muller

PHOTOGRAPHY: Courtesy Images

ALSO READ: How to make the perfect charcuterie board

The post Chad Milne’s delicious butternut burger recipe appeared first on MyKitchen.