Make the most of your favourite kitchen staple to enjoy this budget-friendly perfect pap with sausages and roasted grapes recipe!

SERVES 6 // COOKING TIME 40 min

INGREDIENTS
For the pap
¾ cup pap
1 cup milk
3 cups chicken stock
Pinch nutmeg
½ tsp thyme
For the sausages
4 tbsp butter
1 garlic clove, grated
5 thyme sprigs
6 bangers
250 g red grapes
¼ cup white wine

METHOD
For the pap
1. In a large bowl, stir together the pap and milk. Use a fork to prevent lumps from forming.
2. Bring the chicken stock, nutmeg and thyme to a gentle boil.
3. Stirring continuously with a wooden spoon. Gradually add the pap.
4. Lower the heat to medium, cover and cook undisturbed for 15 minutes.
For the sausages
1. Preheat oven to 200°C.
2. Heat the butter in an ovenproof pan and gently fry the garlic and thyme until fragrant.
3. Brown the sausages, remove from the pan. Fry the grapes until soft.
4. Pour over the wine and transfer to the oven to roast for 10 minutes.
5. Spoon the hot pap on to plates and top with a sizzling banger and some grapes. Dress each plate with a drizzling of pan juices.

Recipe & styling: Chiara Turilli
Photography: Gareth van Nelson // HMimages.co.za

Loved this dish? Try our pap squares with oxtail!

The post Perfect pap with sausages and roasted grapes appeared first on MyKitchen.

Did you know that fruit is an extremely versatile food? You can include it in so many incredible dishes, like these sticky beef ribs with grapes and olives! It gives the meat a deliciously sweet flavour.

SERVES 4–6 // COOKING TIME 3 hours 25 min

INGREDIENTS
For the ribs
2 kg beef ribs
1 bunch red grapes
1 L water
¼ cup black olives
¼ cup brown sugar
¼ cup honey
1 tbsp grated ginger
2 tsp dried chilli
2 cloves garlic
To serve
Red grapes

METHOD
1. Place the ribs in a large pot of water over high heat, cover and bring to the boil. Reduce the heat to low and cook for 1 hour, or until tender.
2. Preheat oven to 200°C. Place ribs, grapes, water, olives, sugar, honey, ginger, chilli and garlic in a large roasting tin. Cover with foil and cook for 1 hour 45 minutes.
3. Remove foil and carefully turn the ribs. Cook, uncovered, for a further 30 minutes, or until the sauce is sticky and glossy. (If the liquid has not reduced enough, pour it out into a pot, add 2–3 tbsp sugar and boil until thick and sticky.)
4. To serve, top the ribs with the reduced sauce and extra fresh grapes.

Recipe: Amerae Vercueil
Styling: Chiara Turilli
Photography: Andreas Eiselen//HMimages.co.za

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These savoury crêpes with pulled chicken are budget-friendly and transform flavours! Spice the chicken to suit your desired taste, and add the salsa for even more deliciousness. 

SERVES 4 // COOKING TIME 39 min

INGREDIENTS
For the crêpes
1 cup flour
Salt and pepper
2 cups milk
3 eggs
For the salsa
200 g red grapes, chopped
½ red onion, peeled and finely chopped
2 tbsp olive oil
2 tbsp red-wine vinegar
For the chicken
400 g roast chicken, shredded
1 tsp paprika
1 tbsp hot water
Salt
For the spread
125 g cream cheese
Handful mint, chopped
2 tsp lemon juice

METHOD
1. Sift together the flour, salt and pepper. Add the milk and eggs, and whisk until the batter is smooth.
2. Heat a frying pan, add a small ladle of batter and swirl to cover the base. Fry until bubbles form on the surface, then flip over and cook the other side until golden.
3. Combine all the ingredients for the salsa.
4. Combine all the ingredients for the chicken.
5. Combine all the ingredients for the spread.
6. To assemble, spread flavoured cream cheese on to each crêpe. Add pulled chicken and scatter with grape salsa.

The post Savoury crêpes with pulled chicken and grape salsa appeared first on MyKitchen.

We aren’t kidding with this roast chicken – it really is the perfect dish! Added with some sweetness and potatoes or veggies on the side, and you have a wonderful homemade meal.

SERVES 4 // COOKING TIME 1 hour

INGREDIENTS
¼ cup olive oil
3 tbsp Dijon mustard
Salt and black pepper
1.8 kg chicken
200 g red grapes

METHOD
1. Preheat oven to 200°C and grease a baking tray.
2. Mix the oil, mustard, salt and pepper. Rub chicken with this mixture, then place on the tray and roast for 30 minutes.
3. Reduce oven temperature to 180°C and add the grapes. Roast for 30 minutes, until the chicken skin is crispy and the grapes are soft and bursting.

The post The perfect roast chicken with roast red grapes appeared first on MyKitchen.

Serving an al fresco dinner for your guests? Need a stunning starter for your braai? You will never lack for flavour with our bright and sweet Coppa ham and grape flatbread. And your guests will love it as well, so you’d better make two.

MAKES 1 // COOKING TIME 25 min

INGREDIENTS
300g store-bought pizza dough
1 tbsp olive oil
1 red onion, peeled and sliced
50g coppa ham
100g red grapes
80g buffalo mozzarella
Handful of fresh thyme sprigs
Handful of fresh origanum sprigs
20g Parmesan, grated

METHOD
1. Preheat oven to 180°C.
2. Roll out the dough thinly, brush with olive oil and place on a baking tray. Bake for 10 minutes, then remove from the oven.
3. Spread all the toppings on the pizza and place back in the oven for 5 minutes, or until the cheese is golden and crispy.

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That satisfying pop when you bite into an ice-cold grape or that gentle sip of red you take after a long working week, there’s something pretty special about these little round fruit that beautifully dots our country’s vineyards. But besides it’s aesthetics and ability to be turned into a beloved alcoholic beverage, we want to explore the wonderful ways in which we can cook with it. So, get your grapes and we’ll meet in the kitchen!

By Jana Du Plessis

1. ROAST THEM

You might think we’re crazy, but hold the judgement until you’ve tasted it. Trust us when we say you would never want to have your grapes any other way! It’s so simple – place them in a roasting pan with a drizzle of olive oil and a dash of salt and watch the magic happen. They’ll turn soft and wrinkly with the most addictive jammy consistency. Serve alongside roast chicken for a sweet-salty hit, or top your peanut butter toast with a few of these roasted jewels. Pure bliss, guaranteed!

2. CHOP THEM

They are already so tiny, do you really need to still cut them?’ you may ask. Yes, you do. Then toss them with a finely chopped red onion, olive oil, red wine vinegar and seasoning for a refreshing salsa you’ll be requesting on repeat.

3. FREEZE THEM

This one is for the warmer summer days. For a decadent, yet healthy treat, eat them frozen and relish in the cool burst of flavour in your mouth. Or, better yet, add them to the punch bowl or wine to keep drinks cool without watering them down. We won’t say no if you toss a handful through some softened ice-cream either … just saying.

4. COOK THEM

We usually use berries for a sweet, syrupy compote, but grapes add another dimension to this sweet creation. Stew some of the fruit with a little sugar and water until it becomes sticky and oh so delicious. We’d say top a vanilla sponge with compote and some whipped cream, but really, you can use it on anything from cheesecakes to sandwiched between biscuits, French toast or flapjacks. Anything your heart desires!

The post Grab the grapes! These are the tastiest ways to eat them appeared first on MyKitchen.