While bacon is the everyperson’s ingredient, there is an art to cooking it just right. If you follow our handy tips for cooking it four ways, you will achieve the crispiest, tastiest dishes served this season.   

1. Fried

The classic greasy breakfast relies on bacon fat for its rich flavours. Although bacon has its own fat, some people like to fry it in butter or vegetable oil for additional flavour. YouTuber Robin from Rockin Robin Cooks advises that you “turn your bacon frequently … just stay right there with it, turning those pieces over,” while remembering to rotate the outer pieces to the inside and vice versa to achieve the same crispiness on each slice.  

2. Grilled 

Grilling bacon can produce that lovely crispiness with a deeper flavour all its own compared to other forms of cooking this meaty treat. TikToker Sara Maniez (@lifeslittlesweets) says all you need to remember is to “place the bacon on the grill, spaced out, cover and cook for 7-10 minutes,” for best grilling results.    

@lifeslittlesweets “Have you tried Bacon on the Grill? Grilled bacon is so easy to make with only 1 required ingredient, bacon, and your grill. Try this delicious and incredibly easy way to make bacon!” Ingredients: • 1 pound sliced bacon of choice Get the full, printable recipe, here: https://www.lifeslittlesweets.com/bacon-on-the-grill/ Did you try this recipe? Let us know in the comments below! ##bacon##grill##grilled##grilling##meat##glutenfree##paleo##savory#lifeslittlesweets ♬ original sound – sara maniez

3. Dry-fried

If you’re watching your cholesterol levels, or just prefer less greasy bacon, dry-frying in a non-stick frying pan is a great option. Because it contains its own fat, bacon will fry easily without additional oil once the fat starts melting. You can also ‘dry-fry’ it in a little water. “As the bacon cooks and plumps, the water will eventually simmer away,” says @Mashed on YouTube.  

4. Oven-baked

Oven-baking is a great way to enhance bacon’s salty, rich flavours while adding a lovely crispiness to the meat. It can either be laid on baking paper or on a wire rack to allow the fat to run off into an oven tray below. It’s up to you. If doing the latter, @thestayathomechef advises on YouTube to “just line up your bacon so it’s touching but not overlapping”. Potato and bacon are true friends when it comes to complementing each other and baking them together can yield delicious results. 

The post 5 ways to cook bacon perfectly  appeared first on MyKitchen.

It’s International Day of Potato on 30 May! Baked, fried, boiled or mashed… we need no excuse to celebrate the super spud in all its forms.    

Rösti with creamy smashed peas and poached eggs 

Serves 4 // Cooking time: 50 minutes 

Ingredients 

450g potatoes, unpeeled
½ cup chopped onion
1 egg, beaten
½ tsp salt
½ cup vegetable oil 

For the smashed peas 

2 Tbsp butter
2 leeks, chopped
Salt, to taste
3 cups fresh peas
½ cup cream 

To serve

Basil, to garnish
4 eggs, poached  

Method 

1. Parboil potatoes, then drain, cool and peel them.
2. Coarsely grate the potatoes. Soak in a bowl of cold water for 2 minutes.
3. Spread out the grated potato and chopped onion on paper towel and pat dry.
4. Place in a bowl and mix in the egg and salt.
5. Using ¼ cup potato mixture at a time, shape four 10cm rounds (a good rösti must be thin).
6. Heat some oil in a pan and fry each rösti for 5 minutes per side, until crisp and golden.

For the smashed peas 

1. Heat butter in a pan and fry the leeks until soft. Season.
2. Add peas and cream and blend until chunky.

To serve, top the rösti with smashed peas, basil and poached egg. 

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

Potato-base pizza 

Serves 4 // Cooking time: 25 minutes 

Ingredients   

3–4 medium potatoes, washed (skin on)
2 Tbsp (30ml) olive oil 
Salt and pepper 
2 Tbsp (30ml) tomato paste
3 Tbsp passata sauce (or other fresh tomato-based sauce) 
1 cup mozzarella, grated
Handful calamata olives 
4 slices ham 
Wild rocket and fresh basil, for serving  

Method   

1. Preheat oven to 200°C. 
2. Thinly slice potatoes and arrange slices in a circle, overlapping the edges to form a 25cm base.
3. Drizzle with oil and season. 
4. Bake for 12–15 minutes or until parcooked. 
5. Mix together tomato paste and passata and spread over base, leaving a 5mm
6. Top with cheese and olives. 
7. Bake for another 10 minutes or until the cheese has melted. 
8. Top with ham, rocket and basil.

Recipe, styling & photography: Fresh Living magazine  

Creamy herb potato cake 

Serves 6 // Cooking time: 1 hour 40 minutes 

Ingredients 

1 Tbsp (15ml) melted butter 
¼ cup (60ml) olive oil 
6 peeled potatoes, thinly sliced 
4 eggs, beaten
1 Tbsp (15ml) chopped basil
1½ Tbsp (22ml) chopped parsley 
1½ (7ml) tsp salt 
1 tsp milled black pepper
½ cup smooth cottage cheese 

To serve

230g tub smooth cottage cheese 
2 celery stalks, ribboned 
Handful fresh parsley   

Method  

1. Preheat oven to 200°C. Brush a springform cake tin with melted butter. 
2. In a bowl, toss potato slices in olive oil to coat. Layer half of the potatoes in the cake tin.
3. Whisk together eggs, herbs, salt and pepper. Gently pour half the egg mixture over the potatoes.
4. Top with remaining potato slices and pour over leftover egg mixture.
5. Add dollops of cottage cheese and cover with foil. 
6. Bake for 1 hour 40 minutes, until golden brown and tender.
7. To serve, spoon over extra cottage cheese and top with celery ribbons and parsley. 

Recipes & styling: Chiara Turilli
Photography: K-Leigh Siebritz/ HM Images 

Libyan savoury potatoes with spiced rice 

Serves 6 // Cooking time: 30 minutes 

Ingredients 

500g baby potatoes, washed (skin on) 
Cooking oil
1 onion, chopped
2 green chillies, chopped
1 clove garlic, chopped
1 tsp ground ginger
1 stick cinnamon
1 Tbsp tomato paste
1kg beef mince
1 tsp ground turmeric
¼ cup water  

For the spiced rice 

2 cups rice
1 tsp ground turmeric
3 cardamom pods, crushed  

For serving

Handful fresh coriander
1 spring onion, chopped  

Method 

1. Parboil the baby potatoes, drain and cut into wedges.
2. Heat some oil in a large pot and fry the onion and chilli for 5 minutes. 
3. Add garlic, ginger and cinnamon, and cook until fragrant (about 2 minutes).
4. Add tomato paste and mince and brown the meat. 
5. Add the potato wedges, turmeric and water. Simmer for 10 minutes.

For the turmeric rice 

1. Cook rice according to packet instructions, adding turmeric and cardamom to the cooking water.

Serve the savoury potatoes with spiced rice, garnished with coriander and spring onion. 

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

The post 4 yummy ways to use your potatoes  appeared first on MyKitchen.

Just because all the bright summer produce you love is going out of season, doesn’t mean you can’t whip up a beautiful meal with fresh ingredients, like zucchini fritti (fried baby-marrow fingers).

SERVES 4 // COOK TIME 15 min

INGREDIENTS
For the batter
100 g cornflour
100 g self-raising flour
1 tsp salt
1 cup sparkling water
For the aioli
2 egg yolks
1 garlic clove, crushed
¼ tsp salt
¼ tsp mustard
2 tsp white wine vinegar
1 cup olive oil
For the zucchini fritti (baby-marrow fingers)
2 egg whites
500 g baby marrows, quartered

METHOD
For the batter
1. Combine all the dry ingredients.
2. While whisking continuously, gently drizzle in the sparkling water, until you have a thick batter.
3. Refrigerate to rest for 30 minutes.
For the aioli
1. Whisk together the egg yolks, garlic, salt, mustard and vinegar in a bowl. Add the oil to a jug.
2. While whisking vigorously, trickle in the oil, until emulsified.
3. Season to taste and refrigerate.
For the zucchini fritti (baby-marrow fingers)
1. Beat the egg whites until stiff peaks form. Fold into the chilled batter.
2. Heat enough oil to deep-fry.
3. Dip each baby marrow into the batter and deep-fry until a light golden brown. Drain on paper towel. Sprinkle over sea salt while still hot.
4. Serve immediately with aioli.

Recipes & styling: Kate Turner
Photography: K-Leigh Siebritz / HMimages.co.za

Spaced for time? You’ll only need 20 minutes before you’re sitting down to a wholesome rice noodles, mushrooms and Thai green curry sauce meal.

The post Zucchini fritti (fried baby-marrow fingers) appeared first on MyKitchen.

Skip the fast food and opt for making your own crispy chicken right at home. Pair this dish with some home-made sweet potato wedges for extra deliciousness!

SERVES 4–6 // COOKING TIME 1 hour 10 min

INGREDIENTS
For the sweet potato wedges
2 tbsp cornflour
2 tsp curry powder
1½ tsp garlic powder
3 sweet potatoes, cut into wedges
2 tbsp olive oil
For the crispy chicken
8 skinless chicken pieces
1 egg
2 tbsp milk
¾ cup cornflakes crumbs
1 tsp paprika
1 tsp chicken stock powder
1 tsp mixed dried herbs
For the guacamole
1 avocado
½ cup coriander
1 green chilli, chopped
1 garlic clove, grated
2 tbsp lime juice

METHOD
For the sweet potato wedges
1. Preheat oven to 200°C.
2. Mix the cornflour, curry powder and garlic together. Toss through the wedges.
3. Arrange them in a single layer on a lined baking tray. Drizzle with olive oil.
4. Bake for 30–35 minutes, tossing halfway through, until cooked through and crispy on the edges. Season.
For the crispy chicken
1. Season the chicken.
2. Whisk the egg and milk together. In a separate bowl, mix together the cornflake crumbs, paprika, stock powder and herbs.
3. Dip the chicken pieces into the egg mix and then the crumbs.
4. Arrange on a lined baking tray and drizzle with olive oil. Bake for 40 minutes, until cooked.
For the guacamole
1. Add all the ingredients to a food processor and blend until smooth. Season to taste.

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

The home-made takeout doesn’t end here – check out this sweet and sour pork next!

The post Crispy chicken with sweet potato wedges appeared first on MyKitchen.

Potatoes are the perfect budget-friendly base for these sweet prune and potato fried dumplings, and add that extra delicious texture.

MAKES 12 // COOKING TIME 1 hour 30 min

INGREDIENTS
1 kg potatoes
¼ cup brown sugar
½ cup walnuts
2 tbsp butter
1 egg
1 cup flour
½ cup prunes, pitted, finely chopped
Vegetable oil, to deep-fry
1½ cups breadcrumbs

METHOD
1. Pierce the potatoes with a fork. Boil until soft. Remove from the pot and immediately place in cold water so skins can be easily removed.
2. Peel potatoes while warm. Mash well, or pass through a sieve to make extra-smooth.
3. In a pan over low heat, melt the sugar, being careful not to let it boil.
4. Add walnuts, stirring to coat them evenly in syrup. Spread out on baking paper to cool. Once cooled, chop them roughly.
5. Combine mashed potatoes, butter, egg and a pinch salt. Add flour, prunes and walnuts (don’t overmix). Place in the fridge to cool for 30 minutes.
6. Heat a pot of oil to medium hot.
7. Roll tablespoons of the potato mixture into balls, then roll in the breadcrumbs. Fry until golden brown, 2–3 minutes.
8. Remove fried dumplings from the oil and drain on paper towel.
9. Serve for dessert sprinkled with icing sugar.

Recipe & styling: Amerae Vercueil
Photography: Kendall-Leigh Nash // HMimages.co.za

Wondering how else you can incorporate your favourite spud into your meals? Check out these savoury potatoes with turmeric rice.

The post Sweet prune and potato fried dumplings appeared first on MyKitchen.

Get all the flavour, minus the calories, with these pan-fried brinjal slices. It’s the ideal meat- and gluten-free lasagne alternative.

SERVES 4 // COOKING TIME 30 min

INGREDIENTS
3 large brinjals, peeled
⅓  cup olive oil
½ onion, chopped
1 garlic clove, crushed
400 g tin chopped tomatoes
Basil, to garnish
Grated Parmesan, to garnish

METHOD
1. Top and tail the brinjals and cut into 1 cm thick slices. Cut into rectangles to look like pasta sheets.
2. Steam the slices in batches for 2–3 minutes, until soft.
3. Heat oil in a pan and fry the slices in batches until browned, adding more oil as needed.
4. For the sauce, heat some oil, and fry the onion and garlic until fragrant, 5 minutes. Add the tomatoes, salt and pepper, and cook for 10 minutes.
5. Place the mixture in a blender and pulse until chunky.
6. Spoon tomato sauce over the fried brinjal and sprinkle with basil leaves and Parmesan.

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

There is so much more you can do with this versatile veg, so why not try these brinjal pizza bites? The kids will love them!

The post Pan-fried brinjal slices with tomato sauce appeared first on MyKitchen.