You’ve tried southern fried chicken, Korean fried chicken… but Japanese fried chicken? If you haven’t, this is your sign. Christi Nortier chatted to Rebecca Aziz and MinChan Kim, owners of How’s Your Oni? restaurant, to hear about their taste of karaage in Japan, how to make it and which Japanese dishes a curious foodie should try next. 

Hold up – first of all, what’s behind the restaurant’s name? 

Rebecca: Oni is short for onigiri, which is a rice ball with various fillings inside and wrapped in nori. It’s what we started out making and selling from home. The name is a play on “How’s your aunty?”. Now, we make a variety of Japanese dishes: Takoyaki, okonomyaki, miso soup, tempura, udon and at least 10 kinds of onigiri. When we recently travelled to Japan, we went over with one empty suitcase and came back with four full ones filled with ingredients to make this menu. 

Minchan: We always bring back special ingredients to use in the restaurant, like this cool soy sauce that only comes from one region of Japan and isn’t even sold outside of the town. 

 

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Was a Japanese restaurant always part of the plan? 

MinChan: I grew up in South Korea and my favourite childhood foods are takoyaki and samgak-gimbap, which is very simillar to onigiri. I started waitering in restaurants when I was 16, so there was an idea there. When Rebecca and I were travelling in Japan, we saw everyone eating onigiri and we felt that it was just something that Cape Town was missing. 

Back to karaage – what is it? 

MinChan: It’s crispy, juicy, very tender deep-fried chicken thighs. It’s usually served as is, kind of like a side, definitely with some lemon and maybe a chilli lime mayo. A lot of people eat it with rice or on top of cabbage. Another way to serve it is with a Japanese curry, which is not as spicy as other curries and is a little sweeter and fruitier.  

 

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What makes karaage different to Korean fried chicken and chicken katsu? 

MinChan: Karaage is very similar to Korean fried chicken, but the differences are in the marinades and the serving sauces. Korea and Japan are very close together, so they share a lot of their cuisine. Katsu is also Japanese but is a chicken cutlet, usually breast, that’s breaded with panko and then deep-fried.  

How do I make karaage at home? 

MinChan: This is how I’d recommend you do it: 

1. Preferably use boneless chicken thighs but definitely keep the skin on.  
2. The thighs are marinated in soy sauce, ginger, garlic, sesame oil and sake (we don’t us that, keeping our halal customers in mind).  
3. You let it sit like that for a bit, coat it in egg white and then you dip it into your flour mixture, which is a ratio of flour and corn flour or potato starch.  
4. To create flakes, add a few drops of water or dashi water (a Japanese broth) to the flour mixture before coating. Those flakes get extra crispy once they’re fried.  
5. An important thing for karaage is triple frying. You fry it for about 40 seconds, let it rest for 30 seconds and repeat twice more. 

 

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Japan has so much to offer travellers. Is it a good choice for foodies? 

Rebecca: Absolutely! There are so many restaurants to choose from and everything’s good. We’d have three meals a day and in between go to the convenience stores and get onigiri. They’ve also got great desserts. If you can go – definitely do it!  

What’s next for How’s Your Oni? 

Rebecca: We’re doing a pop up on Kloof Street this summer focused on bento boxes and matcha takeaways. We actually just got back from a trip to Japan which was just to study good matcha and bring it back here.  

 

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Words by: Christi Nortier

Photographs: Supplied 

The post Ask the expert: Fried chicken, Japanese style  appeared first on MyKitchen.

We need no excuse to celebrate World Waffle Day on 25 March! These savoury and sweet waffle recipes are jam-packed with flavour and creativity and will have you asking for more after the first bite.  

Savoury caprese salad waffles  

Serves 4 // Cooking time 45 minutes 

Ingredients 

For the waffles 

1 egg
1 cup flour, sifted
1 cup milk
¼ cup vegetable oil
½ Tbsp sugar
2 tsp baking powder
¼ tsp salt
2 tsp basil pesto  

For the tomatoes 

1 Tbsp oil
2 cups baby tomatoes 

To serve 

1 cup mozzarella, torn into pieces
1 avocado, sliced
½ cup fresh basil, torn
4 Tbsp basil pesto
2 Tbsp olive oil
Sea salt and freshly ground black pepper 

Method 

For the waffles 

1. Preheat a waffle iron.
2. In a large bowl, beat the eggs until light and fluffy.
3. Mix in the flour, milk, oil, sugar, baking powder, salt and pesto until combined.
4. Spray the preheated waffle iron with non-stick cooking spray.
5. Pour a small quantity of batter on to the hot waffle iron and cook waffles in batches until golden brown and cooked through.

For the tomatoes 

1. Heat the oil in a pan over medium heat. Add the tomatoes and fry until they start to soften and blister, about 3–5 minutes.

To serve 

1. Top each waffle with blistered tomatoes, torn mozzarella, avocado slices and basil. Drizzle with basil pesto and olive oil, then season with salt and pepper.

Recipe & styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za 

Also read: Avo caprese with flatbreads

Fried chicken and waffles with salted syrup 

Serves 6 // Cooking time 1 hour 20 minutes 

Ingredients 

For the salted syrup 

1 cup white sugar
2 tsp coarse salt
1½ cups water
1 tsp vanilla essence  

For the fried chicken  

4 chicken breasts, pounded flat
3 tsp salt
3 tsp white pepper
2 cups buttermilk
3 eggs
3 Tbsp hot sauce
2 cups flour
2 Tbsp cayenne pepper
2 tsp dried origanum
1 Tbsp chilli flakes
2 Tbsp brown sugar
2 tsp garlic powder 

For the waffles 

2¼ cups flour
3 Tbsp sugar
1 Tbsp baking powder
½ tsp salt
2 eggs, separated
½ cup vegetable oil
2 cups milk
1 tsp vanilla essence 

Method 

For the salted syrup  

1. Heat all the ingredients in a pot over medium-low. Stir until the sugar has dissolved.
2. Increase the heat to medium-high and boil, without stirring, for 15 minutes, until it becomes a caramel colour

For the fried chicken 

1. Slice each chicken breast lengthwise into 3 pieces. Season with the salt and pepper.
2. Whisk the buttermilk, eggs and hot sauce together.
3. In a separate bowl, mix the flour, cayenne and origanum together.
4. Heat enough oil to deep-fry in a pot over medium-high.
5. Coat the chicken in the flour mixture and then in the buttermilk, followed by another layer of flour.
6. Deep-fry the chicken in batches until golden brown and cooked through. Set the oil aside.
7. Mix the chilli flakes, brown sugar and garlic powder together in a heat-proof bowl. Whisk through ½ cup of the oil that the chicken was fried in. Use this to baste the chicken lightly.

For the waffles 

1. Heat a waffle iron and grease lightly.
2. Mix all the dry ingredients together.
3. Beat the egg whites until stiff peaks form.
4. Mix together the egg yolks, oil, milk and vanilla. Add to the dry ingredients and mix well to combine. Then fold in the egg whites.
5. Pour about ⅓ cup of batter into the waffle iron and cook until golden brown and crisp. Repeat until all batter is used.
6. Serve warm waffles topped with chicken and and salted syrup.

Recipe & styling: Dylan Norton
Photography: Samantha Pinto // HMimages.co.za 

Also read: 3 yummy fried chicken recipes

Dark-chocolate waffles 

Serves 4 // Cooking time 20 minutes 

Ingredients 

1 cup oats
4 Tbsp desiccated coconut
2 Tbsp cocoa powder
4 eggs
½ cup low-fat smooth cottage cheese
1 Tbsp honey
½ tsp baking powder
¼ cup chopped dark chocolate    

Method  

1. Preheat a waffle iron to medium high.
2. Place the oats, coconut and cocoa powder in a blender and pulse until a flour forms.
3. Transfer the oat flour to a bowl and whisk in the eggs, cottage cheese, honey and baking powder.
4. Add the chocolate pieces and whisk until well combined.
5. Spray the waffle iron with non-stick cooking spray.
6. Spoon the batter into the waffle iron and cook in batches for approximately 2 minutes or until dark golden brown and cooked through.

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

Marshmallow egg waffles 

Serves 6 // Cooking time 20 minutes 

Ingredients 

For the waffles  

2 eggs
2 cups flour, sifted
1¾ cups milk
½ cup vegetable oil
1 Tbsp sugar
4 tsp baking powder
¼ tsp salt
½ tsp vanilla essence
6 marshmallow eggs 

For the chocolate sauce 

1 cup water
½ cup cocoa powder
⅓ cup caster sugar
⅓ cup chopped milk chocolate 

To assemble 

2 cups mixed berries
Icing sugar, to sprinkle  

Method 

For the waffles  

1. Grease and preheat your waffle iron. Beat the eggs until light and fluffy.
2. Mix in all the ingredients, except the marshmallow eggs, and whisk until smooth.
3. Make the waffles in batches, until golden brown and cooked.
4. Press each marshmallow egg between two still-hot waffles.

For the chocolate sauce 

1. In a pot, whisk together the water, cocoa powder and caster sugar, until smooth.
2. Bring to the boil over medium. Reduce the heat to low and allow to simmer for 3–5 minutes, until thickened.
3. Remove from the heat and immediately whisk in the chocolate, whisking until melted.
4. Serve the waffle s’mores with chocolate sauce, fresh berries and a sprinkling of icing sugar.

Recipe & styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za 

Also read: Teriyaki chicken waffles

The post 4 Delicious waffle recipes that’ll change your life appeared first on MyKitchen.

They say an apple a day keeps the doctor away, but why just have one? From steamed apples for breakfast to sweet, salted-caramel-and-apple Tartes Tatin for dessert – here are five recipes to show you can enjoy apples in every meal. 

Roasted apples with yoghurt & oat crumble 

Serves 4 // Cooking time 1 hour 20 min 

Ingredients 

For the apples 

4 apples, halved and cored
4 cups water
1 tsp cinnamon
1 tsp vanilla 

For the oat crumble 

1 cup oats
¼ cup coconut flakes
4 tbsp almond butter
6 tbsp honey 

Method 

For the apples 

1. Preheat oven to 180°C.
2. Add the apples, water, cinnamon and vanilla to a baking tray.

For the oat crumble

1. Mix all ingredients together and spread out on a lined baking tray.
2. Bake the apples and oat crumble at the same time. Bake the apples for 1 hour, until the liquid has reduced and apples are soft. Bake the crumble until golden, about 10 minutes.
3. To serve, put double-cream yoghurt in a bowl and top with apples and the crumble.

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

Walnut-crusted hake with apple-cider radishes 

Serves 4 // Cooking time 55 minutes, plus fermenting 

Ingredients 

For the apple-cider radishes 

1 cup apple cider vinegar
½ cup apple juice
4 tbsp honey
1 star anise
3 cardamom pods, crushed
¼ cinnamon quill
1 tsp salt
20 radishes, thinly sliced  

For the walnut-crusted hake 

½ cup walnuts, crushed
½ cup desiccated coconut
Handful chopped thyme
800 g hake fillets
1 egg, whisked
3 tbsp olive oil
1 lemon, sliced  

Method  

For the apple-cider radishes 

1. Bring the apple cider vinegar, apple juice, honey, star anise, cardamom, cinnamon and salt to a simmer in a small pot. Cool before pouring over radishes.
2. Leave out of the fridge for 5 hours or 1 day to ferment.

For the walnut crusted hake 

1. Preheat oven to 180°C.
2. Combine walnuts, coconut and thyme.
3. Brush the top of the fish with egg and press into nut mixture. Drizzle with olive oil.
4. Bake for 20 minutes, until golden and the fish is cooked. Serve with the radishes and slices of lemon.

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

Buttermilk fried chicken with apple slaw 

Serves 4 // Cooking time 1 hour 50 minutes 

Ingredients 

For the buttermilk fried chicken 

8 chicken pieces
4 tbsp rice vinegar
2 tbsp each soy sauce and sriracha
4 garlic cloves, grated
2½ cups buttermilk
2 cups flour
1 tsp baking powder
1 tsp dried mixed herbs
3 tsp origanum
1 tsp mustard powder
1 tbsp smoked paprika
1 tbsp garlic powder
1 tbsp black pepper
2 tsp salt 

For the apple slaw 

¼ green cabbage, shredded
½ red onion, sliced
1 green apple, julienned
Handful coriander, chopped
Juice of ½ lime
2 tbsp Dijon mustard
¼ cup honey
¼ cup apple cider vinegar
¾ cup olive oil 

Method  

For the buttermilk fried chicken  

1. Mix together the chicken, rice vinegar, soy sauce, sriracha, garlic and buttermilk. Allow to marinate in the refrigerator for 1 hour.
2. Preheat oven to 180°C.
3. Mix all the remaining dry ingredients together and season well.
4. Heat enough oil to deep-fry the chicken in a large pot.
5. Roll each chicken piece in the flour and fry until golden. Arrange on a baking tray and bake for 15 minutes, until cooked.

For the apple slaw 

1. Combine the ingredients, season to taste and serve with the fried chicken.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za 

Onion and apple pork chops with butter bean mash 

Serves 6 // Cooking time 1 hour 

Ingredients 

For the pork chops

3 tsp mustard
6 pork chops
2 apples, thickly sliced
2½ onions, thickly sliced
1 cube chicken stock dissolved in 1 cup boiling water
½ cup white wine 

For the butter bean mash 

½ onion, chopped
2 garlic cloves, grated
2 tins butter beans, rinsed
Juice of 1 lemon
1 tsp dried sage
½ cup hot milk 

Method 

For the pork chops 

1. Preheat oven to 180°C.
2. Spread the mustard on the pork chops and season.
3. Heat some vegetable oil in an ovenproof pan and fry the apples and onions for about 5 minutes, until they start to soften. Remove from the pan.
4. Heat some more oil in the pan and brown the pork chops for 1–2 minutes on each side. Add the onions and apples back to the pan.
5. Pour over the chicken stock and white wine and transfer to the oven. Cook for 20–25 minutes, until the pork is cooked through and the onions are caramelised.

For the butter-bean mash 

1. Heat some oil in a pan over medium heat. Fry the onion and garlic for 5 minutes.
2. Add the butter beans, lemon juice and sage and heat through.
3. Remove from the heat and add the milk gradually, mashing all the while, until soft and creamy. Season to taste and serve with the pork chops.

Recipe & styling: Kate Turner
Photography: Sean Dollery // HMimages.co.za 

Mini salted-caramel-and-apple Tartes Tatin 

Makes 12 // Cooking time 1 hour 

Ingredients 

1 cup sugar
90 g butter, cubed
½ cup cream
1 tsp sea salt
6 apples, thinly sliced
4 sprigs thyme, chopped
500 g puff pastry
Icing sugar, to dust 

Method  

1. Preheat oven to 200°C and grease a 12-hole muffin tin.
2. Place sugar in a pot over medium heat. Cook, stirring gently with a spatula, for 3–4 minutes, until it has melted and turned an amber colour.
3. Whisk in the butter. Once it is completely melted, slowly pour in the cream, whisking to combine. Add the salt and set aside to cool.
4. Evenly distribute apple slices and thyme in the muffin pan. Bake for 10 minutes, until the apples just begin to soften.
5. Roll out the pastry. Cut out 12 circles to fit the holes of the muffin tin.
6. Remove muffin tin from oven and drizzle 2 tsp salted caramel over each apple portion. Cover each one with a circle of pastry. Using a sharp knife, poke a hole in the pastry, to allow steam to be released during baking.
7. Bake the tartes Tatin for a further 15–20 minutes, until pastry is golden brown and completely cooked through.
8. Remove from the oven and allow to cool completely, before carefully inverting to remove from the tin. Dust with icing sugar and serve.

Recipe & styling: Luisa Hayes
Photography: Andreas Eiselen // HMimages.co.za  

Also read: Why eating seasonally is good for your health

The post 5 apple recipes perfect for autumn  appeared first on MyKitchen.

Editor in chief brings you three different fried chicken recipes and the team tells you their favourite. 

There’s a new colonel in town! In the latest edition of the MK Test Kitchen, our Editor rolls up his sleeves to perfect the crispy, golden and flavourful favourite: fried chicken. 

Cornflake crumbed chicken

SERVES 4 

This recipe uses the traditional method of dipping into flour, egg and finally breadcrumbs before frying. You can also brine the chicken overnight for a more tender and juicer end result. 

Ingredients 

For the brine  

2L water 
½ cup coarse salt 
¼ cup sugar 
3-4 fresh or dried bay leaves 
Handful peppercorns 
1 lemon, sliced 
1 bulb garlic, halved  

8-10 chicken drumsticks 
1 cup cake flour 
Salt and milled pepper 
3 Tbsp barbecue spice
4 eggs, whisked 
2-3 cups crushed cornflakes 
Vegetable oil for deep-frying 

Method 

1. Place the brine ingredients into a pot and bring to a boil. Stir until sugar dissolves and remove from the heat. 
2. Add 1L cold water and 2 cups ice to the brine then allow to cool completely. 
3. Meanwhile using a skewer or fork, poke holes into each chicken drumstick (this allows the brine to absorb better). 
4. Place the chicken into the cold brine, cover and refrigerate for at least 3-4 hours, overnight is best. 
5. Remove the chicken from the brine and pat dry with paper towel. 
6. Whisk together the cake flour, salt, pepper and barbecue spice in a bowl. 
7. Fill two bowls, one with the whisked egg and the other with crushed cornflakes. 
8. Dip each of the chicken drumsticks into the flour mixture, then egg and lastly cornflakes. Make sure that the chicken is evenly coated. Serve hot.

Asian-style fried chicken

SERVES 4 

This method uses a quick marinade of spices, egg and corn flour (not regular flour) and is double-fried for the most perfect crunch, with a lighter crumb that lasts longer. 

Ingredients 

3 Tbsp Chinese five spice 
2 tsp brown sugar
1 tsp garlic powder 
1 tsp chilli flakes 
3 Tbsp soy sauce 
1 Tbsp sesame oil 
1 Tbsp Shaoxing wine 
1 egg 16 chicken wings, halved 
½ cup corn flour 
Vegetable oil for frying 
¼ cup warm honey, for serving  

Method 

1. In a bowl, whisk together 2 Tbsp Chinese five spice, sugar, garlic powder, chilli flakes, soy sauce, sesame oil, wine and egg until well combined. 
2. Add the chicken wings and toss to coat. 
3. Add half the corn flour and toss to coat evenly, creating a wet paste. Set aside to marinate for about 30 minutes, overnight is best. 
4. Add the remaining corn flour and toss to coat. 
5. Deep-fry wings in batches for 3-4 minutes (do not cook them all the way through). Drain on paper towel. 
6. Add a pinch of salt and remaining Chinese five spice to remaining corn flour and whisk to combine. 
7. Toss the wings lightly into the remaining corn flour mixture and deep-fry in hot oil for another 2-3 minutes or until golden and cooked through. Drain on paper towel. 
8. Brush the wings with warm honey and serve on a platter with your favourite dipping sauce.

Southern fried buttermilk chicken 

SERVES 4 

This recipe uses buttermilk as a marinade to tenderize the chicken overnight. Using a fork to whisk in some of the reserved marinade into the flour mixture before coating the chicken creates the large flakes – giving the chicken its unmistakable crunch. 

Ingredients 

4 chicken breast fillets, cut into strips 
Salt and milled pepper
1 cup buttermilk 
3 Tbsp sriracha 
4 cloves garlic, chopped 
Handful fresh coriander, chopped 
2 cups cake flour 
2 Tbsp dried mixed herbs 
1 Tbsp sea salt flakes 
2 tsp ground coriander 
1 tsp ground cumin 
1 tsp garlic powder 
1 tsp onion powder 
2 tsp smoked or regular paprika 
Vegetable oil for frying  

Method 

1. Place the chicken into a large bowl and season well. 
2. Add the buttermilk, sriracha, garlic and coriander and toss well to coat evenly. Set aside to marinate overnight, in the fridge. 
3. In a large bowl, whisk together the cake flour and seasonings. 
4. Take about ¼ cup of the buttermilk marinade and add to the flour mixture. Using a fork, whisk it to create large flakes. 
5. Dip chicken individually (do not shake off excess marinade) into the flour mixture, making sure to coat evenly. 
6. Deep-fry the chicken in hot oil in batches for about 4-5 minutes or until golden and cooked through. Drain on paper towel. 
7. Serve while hot with your favourite dipping sauce.

Cook’s note 
If using bone-in chicken pieces for this recipe, lower the temperature of your oil slightly as the chicken has to cook for much longer. Alternatively, deep-fry until golden and finish off in the oven until cooked through.  

The MK judging panel 

Sjaan Van Der Ploeg  

Food Stylist

My absolute favourite would have to be the Asian-style fried chicken. The seasonings used in the marinade gives it so much depth of flavour and the crumb is light, but still incredibly crispy – which is fantastic. My suggestion? Pair it with the sesame and soy dipping sauce and you’ve got a sure winner!  

Anelitha Hiti  

Editorial Assistant

I loved the cornflake crumbed chicken as it was so juicy, thanks to the brining process. I’ve never used cornflakes as a crumb and must admit, although unexpected, it was absolutely delicious! Such a great combination. 

Christine Siljeur  

Senior Designer

If I had to choose, it would have to be the Asian-style fried chicken. The flavour explosion it provided is not what you’d usually expect in fried chicken, so it really hit the spot. I loved that the crumb remaining crispy even after it was brushed with a bit of honey for some sweetness. 

James Cameron  

Assistant Photographer

For me, I loved how easy it was to eat the southern fried chicken strips. The meat itself was unmistakably juicy and tender – and that crumb is simply phenomenal. Definitely something I’d be making at home very soon! 

Recipes & Styling: Chad January
Photographs: Zhann Solomons. 

The post 3 yummy fried chicken recipes appeared first on MyKitchen.

 It’s a party in the USA with these classic recipes inspired by American cuisine

Pulled pork sliders

MAKES 16 sliders • TOTAL TIME 3 HRS 25 MIN

FOR THE PULLED PORK 

Boneless pork shoulder 1.8 kg

Brown sugar 3 tbsp

Salt ½ tsp

Smoked paprika 1 tbsp

Dried oregano 2 tsp

Garlic powder 1 tsp 

Onion powder 1 tsp

Ground cumin 1 tsp

Freshly ground black pepper

Vegetable oil 2 tbsp

Beer 1 cup

Chicken stock 1 ⅓ cup

Tomato sauce  ⅓ cup

Bay leaves 2 

Barbecue sauce  2 ½ cups 

FOR THE COLESLAW

Coleslaw mix 4 cups

Apple, cut into matchsticks 1

Mayonnaise 2 cup 

Lemon juice 1 tbsp 

Salt and pepper

TO SERVE

Slider buns, lightly toasted 8–10 

PULLED PORK

1. Preheat the oven to 250°C. Trim excess fat from pork and cut into large pieces to fit in a large Dutch oven.

2. Combine brown sugar, salt and all the herbs and spices, then season with black pepper. Rub all over the pork.

3. Heat the oil in an oven over a medium high heat. Add the pork and sear on all sides. Pour the beer, chicken stock and tomato sauce in and around the pork and mix. Add the bay leaves and cover with a lid. 

4. Transfer to the oven and cook for 2–3 hours until tender enough to pull apart with a fork. Remove the pork from oven and let rest.

5. Shred the pork using two forks. Toss the shredded meat with the barbecue sauce and set aside. 

COLESLAW

1. Stir all the ingredients together and season to taste.

To serve

1. Top your lightly toasted buns with pulled pork and coleslaw. Serve warm.

Fried chicken and waffles

SERVES 4 • TOTAL TIME 1 HR 15 MIN 

FOR THE SPICY FRIED CHICKEN

Skinless chicken breasts, sliced into thick strips 4

Salt 2 tsp

Freshly ground pepper

Buttermilk 1 cup

Egg 1

Flour 3 cups

Cayenne pepper 1 ½ tbsp

Dried oregano 1 tbsp

Salt 2 tsp 

TO SERVE

Golden syrup or maple-flavoured syrup

Store-bought waffles 4

FRIED CHICKEN

1. Season the chicken with salt and pepper.

2. Whisk together the buttermilk and eggs in a bowl and set aside.

3. Combine the flour, cayenne pepper and oregano in a bowl and set aside.

4. Heat some oil in a large pot over medium-high heat.

5. Dip the chicken into the flour, shaking off the excess flour and then dip into the buttermilk mixture. Lay into the flour mixture again and fry in batches. Repeat until all the chicken is coated and cooked until golden brown and crispy. 

6. To serve, place a waffle on a serving plate and top with chicken strips. Drizzle with syrup and serve.

Deep dish pizza

SERVES 6–8 • TOTAL TIME 1 HR 10 MIN

For the TOMATO SAUCE

Butter 1 tbsp

Red onion, finely chopped ½ 

Tomato paste 1 tbsp

Chopped tomatoes 1 can

Sugar 1 tbsp

Dried oregano 1 tsp

Dried basil 1 tsp

FOR THE PIZZA

Store bought pizza dough 700 g

Grated mozzarella 2 cups

Italian sausages 4 

Grated Parmesan  to taste 

For the TOMATO SAUCE

1. Heat the butter in a pan over medium heat. Add the onion and fry until soft. Add in tomato paste and fry for 1 minute. Add in the chopped tomatoes, sugar and herbs, bring to the boil and then reduce the heat. Simmer on low for 15–20 min. 

FOR THE PIZZA

1. Preheat oven to 230ºC and coat the bottoms and side of a large springform cake tin with cooking spray.

2. Roll out your pizza dough on a lightly floured surface until 1 cm thick. Line your cake tin with the dough.

3. Sprinkle over 1 cup mozzarella cheese and top with the Italian sausage. 

4. Pour over the tomato sauce and top with the Parmesan and remaining mozzarella. Bake for 25–30 minutes. Remove from the oven and allow to sit for 5–10 minutes.

Apple Pie

SERVES 6–8 • TOTAL TIME 1 HR 40 MIN

Butter 3 tbsp

Apples, cored and cut into 8 wedges 12

Cinnamon ½ tsp

Nutmeg ¼ tsp

Salt ¼ tsp

Brown sugar 120 g + 2 tsp 

White sugar 1 tbsp

Water ⅓ cup+ 2 tbsp

Corn flour 2 tbsp

Lemon juice 1 tbsp

Shortcrust pastry rolls, thawed 2–3

Eggs, whisked 1 

1. Melt the butter in a pan over a medium-high heat and add the apples. Stir to coat the fruit with butter and cook, stirring occasionally.

2. Whisk together the spices, salt and sugars in a bowl and sprinkle over the apples. Cook for 2–3 minutes. Add  cup water, stirring to combine. Lower the heat and cook for 5–7 minutes, until the apples have started to soften. 

3. Combine the corn flour and leftover water in a bowl and mix to form a paste. Add the apple mixture and continue to cook, stirring occasionally, another 3–5 minutes. Remove the pan from the heat and add the lemon juice. Mix well to combine. Transfer the apple filling to a bowl and let it cool.

TO ASSEMBLE

1. Grease a pie dish with oil or softened butter, working it into any grooves. Line the pie dish with 1 roll of pastry, leaving 1–2cm hanging over the edges. Use a little water to patch pieces together if necessary.

2. Scrunch up a piece of baking paper, flatten out and line the pie crust. Fill with baking beans and blind bake for 15 minutes. Remove the weights and bake the pastry for a further 15 minutes until it is set but not browned. Trim off overhanging pastry with a serrated knife and set aside until cooled.

3. Add the apple filling into the pie shell and flatten until even in the tin, spreading it flat with the back of a spoon. Cut the second roll of pastry into a 1.5 cm thick strip and place on top of the pie in a lattice pattern (see tip below). Brush the pastry with the egg wash and sprinkle over with some brown sugar. 

4. Bake until the pastry is golden and crisp, about 45 minutes to 1 hour. Allow to cool for 15 minutes. 

5. Slice and enjoy with ice cream, flaked almonds and caramel sauce if desired.

Styling: Jezza-Rae Larsen
Stylist’s assistants: Sjaan van der Poleg & Kirsty Buchanan
Photography: Chanelle Naudt/hmimages.co.za

These 2 meat-free magic dishes are perfect for those cold winter evenings, and if you’re not a vegetable lover, it will make eating them so much easier.

The post Recipes Inspired by American Cuisine appeared first on MyKitchen.

You’ve never seen fried chicken like ours before. It tastes best when it is marinated for 2 days in the fridge, but 2 hours will also do if you are short on time and want it, like, tonight. We also gave it a unique South African twist by making the batter with buttermilk and pap. Just wait till you try it!

SERVES 6 // COOKING TIME 45 mins, plus 2 hours marinating time

INGREDIENTS
300 ml buttermilk
1 tbsp paprika
1 tsp cayenne pepper
6 chicken legs
6 chicken thighs
Vegetable oil, to deep-fry
200g flour
1 tbsp salt
100g mielie meal
3 eggs, beaten
2 lemons, cut into wedges

METHOD
1. Mix together the buttermilk, paprika and cayenne pepper.
2. Place the chicken pieces in the buttermilk mixture and leave to marinate for at least 2 hours. For best results, marinate for 2 days (but not longer).
3. Preheat the oven to 180°C and heat the oil in a deep pot.
4. Remove the chicken and set the remaining marinade aside. Prepare three dipping bowls as follows: 1. Marinade; 2. Flour, salt and mielie meal; 3. Beaten eggs.
5. Dip the chicken in the bowls in this order: marinade, flour/mealie meal mixture, egg, then the flour again. Firmly pat the flour on to the chicken. Do not shake it off.
6. Deep-fry the chicken in batches for a few minutes on each side, until golden brown.
7. Place on a baking tray and bake for 15 minutes, until cooked. Serve with lemon wedges.

Looking for a little lunch inspiration? Transform your midday meal with a toasted chicken sandwich!

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