Take hearty meat cuts from tough to tender with low and slow cooking that amps up the flavour.

What is braising? 

Braising is a cooking method that involves browning over high heat, then cooking low and slow with a closed lid. If you don’t have an oven dish or ovenproof pot with a lid – not to worry! You can braise by browning in a pan and transferring the food to a deep ovenproof dish, cover with foil and voila! 

Smoky, braised pork shanks

Serves 4

An underrated cut of pork, soon to be your new favourite. Served with a quick apple chutney and creamy mustard mash. 

Ingredients

1 Tbsp ground dark roast coffee 
2 tsp chilli flakes 
2 Tbsp dark brown sugar 
1 Tbsp smoked paprika 
2½ Tbsp canola oil + extra for browning
2 (900g each) pork shanks 
Salt and milled pepper 
¼ cup chutney 
3 Granny Smith apples, peeled, cored and quartered 
2 bottles (330ml apple cider)
Micro greens, to garnish  

For the apple chutney  

2 tsp oil 
½ small onion, finely chopped 
1 tsp cumin seeds 
1 Granny Smith apple, peeled, cored and diced 
½ cup water 
3 Tbsp honey
2 Tbsp apple cider vinegar
3 Tbsp sultanas  

For the creamy mustard mash  

6 large cooking potatoes, peeled and quartered 
½ cup cream (or use milk) 
¼ cup butter 
3 Tbsp wholegrain mustard 
Salt

Method  

1. Preheat oven to 160°C. 
2. Combine coffee; chilli flakes, sugar, paprika and oil to create a paste. 
3. Season the shanks well and rub with paste. Allow to marinade for 30 minutes to 1 hour.
4. Heat oil in a large heavy bottomed pot and brown the shanks for about 3-4 minutes on all sides. Remove from heat. 
5. Add chutney, apple and cider. 
6. Cover and braise for about 2 hours 15 minutes. 
7. For the chutney, heat the oil over medium heat. Fry the onion and cumin, seeds for 3-4 minutes, add apple and fry for-another 2 minutes. 
8. Add water, honey, vinegar and sultanas. Season. 
9. Lower heat and cook the chutney for about 12-15 minutes or until sticky. 
10. For the mash, boil the potatoes until fork tender. Drain and mash with cream or milk and butter. Stir through mustard and season. 
11. Serve the pork shanks with apple chutney and creamy mustard mash. Garnish with micro greens.

Lamb ragu with gnocchi  

Serves 6-8  

A comforting dish, inspired by Italian flavours. 

Ingredients

3 Tbsp oil
1.2kg deboned leg of lamb 
Salt and milled pepper 
1 onion, chopped 
2 celery sticks, chopped 
2 carrots, peeled and chopped
6 cloves garlic, crushed
6 sprigs thyme 
2 sprigs rosemary 
3 bay leaves 
50g tomato paste 
1½ cups red wine
2 cans (400g) whole peeled tomatoes 
1 cup chicken stock 
3 Tbsp soy sauce 
3 Tbsp brown sugar 
500g store-bought gnocchi 
Hard cheese, for serving 
Basil leaves, for serving  

Method  

1. Preheat oven to 180°C. 
2. Heat oil in a large oven-proof, heavy bottomed pot on a high heat. 
3. Season lamb well. Brown lamb on all sides until golden brown. Remove from pot and set aside. 
4. Sauté onion, celery and carrots for about 4-5 minutes. 
5. Add garlic, herbs and tomato paste. Fry for about 1-2 minutes. 
6. Add red wine, tomatoes, chicken stock, soy sauce and sugar, cook for another 5 minutes. Add lamb back into the pot, close with lid or foil and braise in the oven for about 2 hours. 
7. Once the lamb is fork-tender, remove lamb from pot and allow to cool to handle safely. 
8. Remove the herb stalks from the sauce and reduce for about 10-15 minutes, stirring regularly. 
9. Shred the lamb and mix with sauce. 
10. Cook gnocchi according to the packet’s instructions. 
11. Serve the lamb ragu tossed through gnocchi and garnish with shaved cheese, basil and milled pepper. 

Cook’s note 
Any leftover ragu can be frozen for up to 2 months or repurposed in a lasagna, served with pasta or even in shawarmas or wraps. 

Milk-braised pork shoulder with red cabbage 

Serves 6  

Protein meets veggies for the ultimate comfort on a plate. 

Ingredients

2kg pork shoulder 
Salt and milled pepper
1½ Tbsp smoked paprika
3 Tbsp canola oil
1 onion, quartered 
2 bulbs garlic, halved 
2 carrots, peeled and chopped 
20g sage 
4 cups milk 
1 cup chicken stock cup chipotle peppers in adobo sauce 
2 lemons
2 baby red cabbage, quartered
Cooked wild rice, to serve  

Method  

1. Preheat oven to 160°C. 
2. Season pork well and rub with smoked paprika. 
3. In a large heavy bottomed pot, heat oil on high heat. 
4. Sear pork on all sides until golden brown. Remove and set aside. 
5. Fry onions, garlic, carrots and sage until browned, about 3-4 minutes. Remove from heat.
6. Return pork to the pot, add milk, stock and chipotle peppers in adobo sauce.
7. Gently slice thin streaks of lemon rind off the lemons and remove any extra pith. Add to the pot. 
8. Close with a lid or foil and braise in the oven for about 2 hours. Skim milk solids if necessary. 
9. Add baby cabbage and braise for another 30-45 minutes. 
10. Pour the pan juices into a pan and reduce for about 12-15 minutes or until thickened.
11. Serve pork with baby cabbage and cooked wild rice.

Cook’s note 
Don’t have chipotle peppers? No worries! Use 1 Tbsp extra smoked paprika and 1 red pepper as a substitute, cut into strips and add with the cabbage. 

Red-wine sticky Asian beef short ribs 

Serves 4 

A hearty pub lunch with boujee flavours. 

Ingredients

1 Tbsp Chinese 5-spice
⅔ cup flour
Salt and milled pepper 
1kg beef short ribs, cut in 5cm pieces (see cook’s note)
¼ cup canola oil 
2 onions, peeled and quartered
1 bulb garlic, halved
2 carrots, peeled and chopped
2 bay leaves 
2 Tbsp tomato paste 
2 cups red wine
1 cup hoisin sauce
¼ cup Worcestershire sauce 
6-8 large potatoes, washed 
Oil, for deep-frying 
Handful coriander, to serve
1-2 red chillies, chopped (optional)
1-2 Tbsp toasted white sesame seeds, to serve  

Method  

1. Preheat oven to 160°C. 
2. Combine 5-spice and flour. Season well. 
3. Dust short ribs in seasoned flour and shake off excess. 
4. Heat half of the oil in a heavy bottomed pot, brown short ribs on all sides until golden brown. Remove and set aside. 
5. Gently wipe the pot with kitchen towel. Add remaining oil to the pot, brown onion, garlic, carrots and bay leaves for about 3-4 minutes. Add tomato paste and cook for another minute. 
6. Add short ribs back into the pot. 
7. Deglaze the pot with red wine and cook for about 1 minute. 
8. Add in the hoisin and Worcestershire sauce. Season.
9. Place lid on the pot and braise in oven for about 2 hours. 
10. For the chips, cut each potato in chips of about 0.5-1cm thick. 
11. Boil the chips in salted water for about 5 minutes. Remove from water and set aside to cool completely. 
12. Heat oil and deep-fry the chips for about 2-3 minutes and drain on kitchen towel. Allow to cool. 
13. For the final time, fry the chips for about 4-5 minutes or until golden and crispy. 
14. Once the short ribs are cooked and falling off the bone, gently remove the meat and allow the pan juices to thicken by cooking over medium heat for about 10-12 minutes or until sticky. 
15. Brush the short ribs with the sticky sauce. 
16. Garnish the short ribs with coriander, chilli and sesame seeds. Serve with fries and extra sticky hoisin sauce. 

Cook’s note
Ask your local butcher to cut the short ribs into 5cm-thick piece 

Cajun beer braised chicken 

Serves 4 

Introducing your new favourite easy-peasy chicken dinner. The sweetness of honey & mustard combined with the deep beer flavours tie this dish together. 

Ingredients

6 Tbsp butter 
1 Tbsp oil 
3 onions, sliced
5 cloves garlic, chopped
2 Tbsp paprika 
3 Tbsp Cajun spice 
8 chicken thighs 
1 (330ml) pale ale beer 
¼ cup honey 
1 Tbsp Dijon mustard
Salt and milled pepper 

For the green salsa 

10g parsley
10g coriander
2 lemons, zested and juiced 
2 jalapenos, deseeded and chopped
1 clove garlic, finely chopped
1 Tbsp capers, chopped 
3 Tbsp avocado or olive oil 
Salt and milled pepper 
Cooked rice, to serve  

Method  

1. Preheat oven to 180°C. 
2. Heat half the butter and oil in a large pot, on a low-medium heat. Fry the onions for about 10 minutes. 
3. Add garlic and paprika, fry for another 4-5 minutes. Remove from pot. 
4. Rub the chicken with Cajun spice and season well 
5. Heat the remaining butter on a medium-high heat and brown the chicken for about 4 minutes per side or until the skin is golden brown.
6. Add the onions back into the pot, until heated. 
7. Add the beer, honey and mustard. 
8. Cover and braise in the oven for 45-60 minutes. 
9. For the green salsa, place all ingredients into a food processor, season to taste and pulse until coarsely chopped and combined. 
10. Serve chicken with cooked rice and green salsa. 

By: Lichelle May
Photography by: Zhann Solomons

Also read: 4 tips with meatballs you never knew about

The post 5 Beautifully braised hearty meat cuts appeared first on MyKitchen.

Mzansi make it to Italy in this fusion of flavour. When roaming Rome, why not add a taste of home, says Liezl Vermeulen.   

Potato gnocchi with Cape Malay cream sauce

Serves 6 

Call it pasta, call it potato pillows, call it what you want – you’ll be making this on repeat this winter! We’ve matched the decadence of Italian cream sauces with a creamy (more vibrant) curry sauce. 

Ingredients 

For the gnocchi  

1kg potatoes, washed 
Coarse salt, for sprinkling 
2 egg yolks 
1 cup cake flour 
1 tsp fine salt 
Grating of nutmeg  

Glug of oil
3 cloves garlic, finely chopped 
3cm ginger, grated 
3 springs fresh or dry curry leaves 
1 tsp cumin seeds, crushed 
1 tsp mustard seeds 
2 Tbsp mild curry powder 
2 tsp turmeric 
1 Tbsp roasted garam marsala 
1 cup vegetable or chicken stock 
2 cups cream 
Salt and milled pepper 
Butter, for frying 
Crispy fried garlic, for serving (optional)  

Method 

1. Preheat oven to 180°C. 
2. Pierce potatoes on a few places and place on baking tray covered with coarse salt. 
3. Bake for 90 minutes, or until very tender when pierced with a fork. 
4. Remove and cool slightly, then scoop out potato flesh. 
5. Mash potatoes until very fine (or use a potato ricer tool). 
6. Spread the potato mash out on a lightly floured work surface or chopping board. 
7. Drizzle with egg yolk, then dust flour and salt on top. 
8. Using your hands, mix in flour and egg to create a dough. (Doing it this way by hand will prevent over-mixing.) 
9. Bring dough together into one ball and divide in 4. 
10. Roll each ball into a thin, long log of about 40x2cm each. 
11. Cut each log into 3cm pieces. Place on a tray in a single layer, cover and refrigerate until ready to cook. 
12. Heat oil and fry garlic, ginger, curry leaves, cumin and mustard seeds over a medium heat until golden, about 3 minutes. 
13. Add remaining spices, fry for a minute and then add stock and cream. Season. 
14. Lower heat and simmer gently for about 20-25 minutes until sauce is reduced and thickened. 
15. Cook gnocchi in batches in a pot of salted, boiling water (as you would do with pasta), for about 1-2 minutes or until it floats to the top. Remove with a slotted spoon and set aside. 
16. Add a glug of olive oil and knob of butter to a pan and fry gnocchi in batches until crispy and golden. 
17. Serve the gnocchi and any butter left in the pan on a bed of curry sauce, topped with crispy fried garlic (if using).

Cook’s note:
If you’re pressed for time, look out for ready-made gnocchi in the pasta aisle.

Recipes and styling: Liezl Vermeulen
Photographs: Zhann Solomons 

The post Potato gnocchi with Cape Malay cream sauce  appeared first on MyKitchen.

Fancy a little twist on the classic gnocchi recipe? Then this delicious flavour-filled sweet potato gnocchi with turmeric cream recipe is for you!

SERVES 4–6// COOK TIME 20 min

INGREDIENTS
For the gnocchi
300 g sweet potato, mashed
60 g flour
¼ tsp ground coriander
¼ tsp ground cumin
¼ tsp ground caraway
¼ tsp ground cinnamon
10 ml olive oil
½ tsp xanthan gum
Corn flour, for dusting
For the turmeric cream
1 tsp turmeric, freshly grated
1 × 410 g tin coconut cream
Salt and pepper to taste
To serve
Sweet-potato skins, baked until crispy
Micro herbs

METHOD
For the gnocchi
1. In a large mixing bowl, crumb the sweet-potato mash with the our. Add the spices and olive oil. Mix well. Add the xanthan gum and knead the dough until it’s soft, but not sticky.
2. Divide into ½ tbsp units and roll them out to rectangle noodles. Dust
it with cornflour.
3. Boil the gnocchi in a big pot of salted water. Once the pasta oats to the top (1 minute), it is cooked. Remove from the water and drizzle with oil. Set aside until ready for use.
For the turmeric cream
1. Add the turmeric and coconut cream to a pot, then bring to the boil. Once boiling, transfer to a blender and blend until smooth. Strain and season with salt and pepper to taste.
To serve
1. Brown the gnocchi in a pan with 2 tbsp olive oil. Serve with the hot turmeric cream, sweet-potato skins and micro herbs.

Care for another vegetarian gnocchi dish? If so, we have you covered with this delicious carrot gnocchi with basil pesto recipe!

The post Sweet potato gnocchi with tumeric cream appeared first on MyKitchen.

Celebrate seasonal produce by bringing the greenery out of your garden and on to your plate with this spinach gnocchi with goat’s cheese and chive pesto.

SERVES 4–6 // COOKING TIME 1 hour 20 min

INGREDIENTS
For the chive pesto
2 garlic cloves, fried
100 g almonds, plus extre to garnish
100 g goat’s cheese, plus extre to garnish
50 g chives, plus extre to garnish
±½ cup olive oil
For the spinach gnocchi
1 kg floury potatoes
300 g spinach, steamed
Handful chopped parsley
3 eggs, whisked
±300 g cake flour

METHOD
For the chive pesto
1. Place the fried garlic, almonds, cheese and chives in a food processor. Blitz until very finely chopped.
2. With the food processor running, trickle in the oil through the top. Add a little more if needed to create a smooth paste. Season.
For the spinach gnocchi
1. Place the potatoes in a large pot and bring to the boil. Decrease the heat and simmer for 20–30 minutes, until just soft (a knife should cut through easily when testing them).
2. Meanwhile, blitz the spinach in a food processor. Place in a tea towel and squeeze out any excess liquid.
3. Drain the potatoes, then peel them using a tea towel (to prevent your hands burning).
4. Pass the potatoes through a ricer, if you have one, or mash them until completely smooth and lump-free.
5. Make a well in the mound of potatoes. Add the spinach, parsley and eggs. Sprinkle with half the flour. Mix with your hands, without kneading the dough. Add a little more flour if needed, mixing until the dough no longer sticks to your hands.
6. Very gently roll the dough into logs. Cut them into 10 cm pieces.
7. Bring a pot of salted water to the boil and cook the gnocchi for 5–7 minutes, until they rise to the surface of the water.
8. Heat a little oil in a pan and fry gnocchi until golden brown. Serve with the pesto, toasted almonds, goat’s cheese and chives.

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

For another veg option, try our carrot gnocchi with basil pesto!

The post Spinach gnocchi with goat’s cheese and chive pesto appeared first on MyKitchen.

Dinner party snacks never looked better! This carrot gnocchi with basil pesto will give your guests the perfect welcome.

SERVES 4–6 // COOKING TIME 2 hours 20 min

INGREDIENTS
For the gnocchi
900 g potatoes (about 4 medium-sized)
250 g carrots (about 4 large), thinly sliced
Olive oil
Salt
2 egg yolks
160 ml flour, plus extra for dusting
For the basil pesto
100 g fresh basil
1 medium-sized lemon, juice and zest
⅓ cup pine nuts
2 garlic cloves, peeled and roughly chopped
¾ tsp salt
¼ cup olive oil

METHOD
For the gnocchi
1. Preheat oven to 200°C.
2. Pierce the potatoes with a fork, then bake in the oven for 1 hour, until tender.
3. In a large pan over medium heat, fry the carrots in 1 tbsp olive oil and a little salt until tender, about 15 minutes. Transfer to a food processor and purée until smooth.
4. Once the potatoes are tender, scoop out the flesh and push through a ricer. Transfer to a mixing bowl and stir in the egg yolks, ½ cup of the carrot purée and 1 tsp salt. Add the flour and knead until combined, for about 5 minutes.
5. Prepare a floured surface, then roll the dough into long ropes, about 2 cm thick.
6. With a knife dusted with flour, cut the ropes into 2 cm thick pieces. Roll the gnocchi pieces against the back of a fork, then set aside on the floured surface.
7. In a large pot filled with simmering salted water, cook the gnocchi until they rise to the surface, about 2 minutes. Remove with a slotted spoon and place in a bowl lightly drizzled with olive oil.
8. Finish the gnocchi off in a large pan on medium heat for 1 minute on each side.
For the basil pesto
1. Pulse the basil, lemon juice and zest, pine nuts, garlic and salt in a food processor until it has a fine consistency.
2. Slowly add in the olive oil through the top of the processor, then pulse until well incorporated.
3. Drizzle the pesto on top of the carrot gnocchi to serve.

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

The post Carrot gnocchi with basil pesto appeared first on MyKitchen.

Potatoes are a delicious staple that can be enjoyed in many ways, just like this gnocchi with pesto and baby corn. Try it out!

SERVES 4 // COOKING TIME 1 hour

INGREDIENTS
For the gnocchi
220 g flour
1.2 kg potatoes
2 tsp coarse salt
1 egg, lightly beaten
For the pesto
100 ml olive oil, plus extra to fry
50 g grated Parmesan, plus extra to serve
50 g pine nuts
30 g basil
1 small green chilli
2 cloves garlic, peeled and crushed
1L vegetable stock
100 g baby corn, sliced

METHOD
For the gnocchi
1. Dust 2 baking trays with flour.
2. Pierce the potatoes with a fork and boil until soft. Remove from the pot and place in cold water so the skins can easily be removed.
3. Peel the potatoes while warm. Pass through a ricer or mash well, then leave to cool completely.
4. Tip out the potatoes on to a floured work surface. Sprinkle with the flour and salt. Top with the egg. Use your hands to mix everything into a dough. Knead the dough until smooth but not elastic, about 4 minutes. (Dust with flour if it gets too sticky.)
5. Divide dough into 8 portions. Roll each into a rope, then cut the ropes into 2 cm pieces.
6. Roll each piece against a fork to make ridges. Arrange in a single layer on the baking trays.
For the pesto
1. Place the oil, Parmesan, pine nuts, basil, chilli and garlic in a food processor. Blend until a paste forms.
2. Heat the stock until boiling. Add gnocchi in batches and cook for 4–6 minutes, until they float to the top. Immediately scoop out with a slotted spoon.
3. Heat a little oil in a pan over medium heat. Fry the corn for 2 minutes. Add the gnocchi and pesto then cook for 3 minutes, stirring to coat the gnocchi.
4. Serve with extra Parmesan.

The post Gnocchi with pesto and baby corn appeared first on MyKitchen.