Add variety to your menu with this butter-rubbed chicken – it’s a fusion of flavour!

Stuffed roast chicken 

Serves 6-8 

Ingredients

½  cup butter, softened 
1½ Tbsp smoked paprika 
1 lemon, zested and juiced 
5 cloves garlic, finely grated 
8 sprigs thyme, picked and chopped 
3 sprigs rosemary, picked and chopped
Handful parsley, finely chopped
Salt and milled pepper
1 (about 1.8kg) large chicken, giblets removed 
Chicken stuffing 

Method

1. Preheat oven to 200°C. 
2. Mix butter, paprika, lemon zest and juice, garlic and herbs together. Season. 
3. Using your fingers, gently loosen the skin from the meat, without tearing it. 
4. Rub ¾ of the flavoured butter underneath the skin of the chicken and spread the remaining butter on top of the skin. Season well.
5. Place the stuffing into the chicken cavity, placing some around the chicken. 
6. Roast the chicken uncovered for 20 minutes. Lower the oven temperature to 180°C and roast for another 45-60 minutes or until cooked and golden. 
7. Serve hot out of the oven with side dishes of your choice.

Chicken stuffing 

Makes enough for 1 chicken 

Mix the meat of 500g sausage of your choice, with ¾ cup breadcrumbs, 1 punnet (20g) chopped herbs of your choice (such as parsley, coriander, dill or thyme), zest of 1 orange or lemon. Season. Shape into golf ball-sized meatballs. 

Recipe & styling: Lichelle May
Photography by: Zhann Solomons

Also read: Tomato, mozzarella & pomegranate salad 

The post Stuffed roast chicken  appeared first on MyKitchen.

When it comes to creative food combinations, this one may just be the winner! These sushi burritos combine the best of both worlds, making them a tasty snack perfect for summer.

SERVES 4 // COOKING TIME 45 min

INGREDIENTS
3 tbsp rice vinegar
1 tbsp sugar
1 tsp salt
1 cup sushi rice, cooked, still hot
4 sheets nori
Black sesame seeds
1 carrot, sliced into ribbons
½ cucumber, sliced into ribbons
¼ cup mayonnaise
200 g salmon, sliced into
2 cm thick strips
1 avocado, peeled and sliced lengthways
Handful coriander, chopped

METHOD
1. Combine rice vinegar, sugar and salt, and mix into the hot cooked rice.
2. Transfer the rice to a large container and spread it out into a thin layer. Set aside to cool.
3. To assemble, place 2 sheets of nori next to each other on a sushi mat with the sides overlapping by about 5 cm. (If you don’t have a mat, use a tea towel folded in ½ and covered in cling film.)
4. Scatter the sesame seeds over the nori. Cover the nori and seeds with the cooled rice and press it down to flatten and stick.
5. Top with carrot and cucumber ribbons. Spread with mayonnaise. Arrange salmon and avocado down the middle. Sprinkle with the coriander.
6. Carefully roll up the nori and wrap the roll in cling film. Let it set for 10–20 minutes.
7. Cut the sushirritos in ½ and serve with soy sauce and wasabi.

Recipe & styling: Caro Alberts
Photography: Andreas Eiselen // HMimages.co.za

The post Sushi burritos (or sushirritos, as we like to call them) appeared first on MyKitchen.

We gave the classic gatsby an Asian-fusion update with typical Vietnamese ingredients like fish sauce, coriander, peppers and spring onions. Give it a try!

SERVES 4 // COOKING TIME 30 min

INGREDIENTS
1 bunch spring onions, chopped
2 cloves garlic, peeled and crushed
2 tbsp fish sauce
2 tbsp soy sauce
2 tsp brown sugar
Vegetable oil, to fry
250 g beef mince
½ butternut, peeled and julienned
4 baby marrows, julienned
1 cup red cabbage, julienned
1 baguette, sliced lengthways
Handful fresh coriander
Handful Asian salad leaves
1 red pepper, seeded and sliced

METHOD
1. Mix the spring onions, garlic, fish sauce, soy sauce and sugar.
2. Heat some oil in a large pan. Fry mince for 10 minutes, until just cooked. Remove from the heat and allow to cool slightly.
3. Toss the mince with the soy dressing. Mix in the butternut, baby marrow and cabbage.
4. Fill the baguette with mince stir-fry. Top with coriander, salad leaves and red pepper. Cut into 4 and serve.

The post Vietnamese-style gatsby appeared first on MyKitchen.