Nothing goes down better in the middle of the week than a succulent lemony roast chicken with gravy. It’s super delicious and will keep you warm this winter!

SERVES 8 // PREP & COOK TIME 2 hours

INGREDIENTS
20 g thyme sprigs
220 g butter, at room temperature
30 g parsley, roughly chopped
4 lemons
2 tsp ground cumin
2 × 1.2 kg chickens
Salt and pepper
1.5 kg baby potatoes, halved
8 large onions, peeled
4 garlic cloves, peeled and crushed
1 cup dry white wine
2 cups chicken stock
1 tbsp Maizena
⅓ cup water

METHOD
1. Preheat oven to 200°C.
2. Strip the leaves from half of the thyme sprigs. Combine with 200 g butter, parsley, zest of two lemons, juice of one lemon and cumin. Rub this mixture over the surface of the chickens. Season.
3. Season the cavities and stuff each with half of the remaining thyme and one lemon, halved. Place on baking trays, along with the potatoes and six of the onions, quartered. Roast in the oven for 25–30 minutes until the skin turns golden and crisp.
4. Turn down the temperature to 160°C and cook for another 40 minutes. Then remove from the oven and cover in foil to rest for 10 minutes.
5. Finely dice the remaining two onions and fry them with the rest of the butter in a pot over medium heat until translucent. Add the garlic and fry until fragrant.
6. Pour the white wine into the pot to deglaze (create a gravy) and cook until the liquid has reduced by half. Add the chicken stock, the zest and juice of one lemon, four of the roast onion quarters and any juices from the roasting trays.
7. Using a hand blender, blitz the gravy until smooth. In a separate bowl, mix the Maizena with the water. Add this mixture to the gravy. Bring to a boil and simmer until the Maizena has cooked out and the gravy has thickened. Season.
8. Carve the chicken and serve with the gravy, roast baby potatoes and roast onions.

Love our lemony roast chicken recipe? Then try our pukka chicken yellow curry!

The post Lemony roast chicken with gravy appeared first on MyKitchen.

There’s nothing quite as comforting as some Southern-style treats! Give these traditional biscuits with gravy a try with some parsley and fried eggs.

SERVES 4–6 // COOKING TIME 50 min

INGREDIENTS
For the biscuits
2 cups flour
4 tsp baking powder
Pinch bicarbonate of soda
3 tbsp butter, cubed
1 tbsp vegetable oil
½ cup buttermilk
½ cup milk
For the gravy
½ onion, finely chopped
500 g pork sausages, casings removed
5 tbsp flour
3 cups milk
2 tsp gravy powder
1 tsp water
1 tbsp chopped thyme
1 tbsp chopped parsley

METHOD
For the biscuits
1. Preheat oven to 200ºC. Line a baking tray.
2. Sift together the dry ingredients, then rub in the butter and oil until it resembles crumbs.
3. Whisk the buttermilk and milk together, then add it to the flour mixture.
4. Turn out onto a lightly floured surface and gently press out until it is 2.5 cm thick.
5. Use a round cookie cutter to cut biscuits from the dough and arrange on the prepared tray.
6. Brush the top with extra milk and bake for 15 minutes.
For the gravy
1. Heat some oil in a pot over medium heat and fry the onions for 5 minutes, until golden.
2. Add the sausage and fry for another 5 minutes.
3. Reduce the heat and add the flour. Add the milk and stir until thickened.
4. Mix the gravy powder and water. Add it to the pot and cook, stirring, for another 3 minutes.

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

Is there anything more comforting or iconic than Southern fried chicken?

The post Southern-style biscuits with gravy and fried eggs appeared first on MyKitchen.

Going vegan for Christmas has never been easier! This whole roast butternut is the perfect way to celebrate – complete with stuffing and vegan gravy.

SERVES 6 // COOKING TIME 3 hours

INGREDIENTS
For the whole roast butternut
1 cup basmati rice
1 cup water
½ cup vegetable stock
2 tbsp chopped parsley
1½ tbsp chopped thyme
1 onion, chopped
2 garlic cloves, chopped
3 tsp flaxseed
2 tbsp hot water
½ cup dried cranberries
⅓  cup flour
1 large baby marrow, halved lengthways
1 carrot
1 butternut, halved lengthways and seeded
For the vegan gravy
¼ cup vegan margarine
½ onion, finely chopped
2 tbsp flour
2 cups vegetable stock
1 tbsp soy sauce

METHOD
For the whole roast butternut
1. Preheat oven to 200°C.
2. Bring the rice, water and stock to the boil over medium-high heat. Cook for 20 minutes, until the rice is cooked. Strain and stir in the chopped herbs.
3. Add some oil to a pan over medium heat. Fry the onion for 5minutes, until soft. Add the garlic and fry for another 2 minutes, until fragrant. Add the rice and season to taste.
4. Whisk flaxseed and water.
5. Mix together the flaxseed, rice, cranberries and flour, until everything is fully incorporated.
6. Scoop out the flesh from the baby marrow, leaving a 5 mm border. Trim the carrot to fit inside one half of the baby marrow.
7. Scoop enough flesh from one half of the butternut to fit the baby marrow with the carrot inside. Fill the other baby marrow half with the rice stuffing and sandwich on top of the carrot.
8. Scoop enough flesh from the other half of the butternut to fit the remaining rice stuffing.
9. Prick the butternut flesh all over with the fork, and secure the two halves together with kitchen string.
10. Brush with oil, wrap in foil and roast for 1⅛ hours, until tender. Allow to rest inside the foil for 20 minutes before carving.
For the vegan gravy
1. Melt the margarine in a pan over medium heat. Add the onions and fry for 5 minutes, until lightly browned.
2. Add the flour and fry, stirring constantly, for 2 minutes.Whisk in the stock and soy sauce and cook for 3 minutes, whisking constantly, until thickened.
3. Strain and season to taste.

Recipe & styling: Jezza-Rae Larsen
Photography: Gareth van Nelson // HMimages.co.za

These beetroot folders with tofu will add even more deliciousness to your vegan spread!

The post Whole roast butternut with rice, carrot and baby marrow appeared first on MyKitchen.

Most die-hard potjiekos masters will insist that potjie-making is an art. We couldn’t agree more! Learn how to make this classic South African potjie.

SERVES 8-10 // COOKING TIME 3 hours

INGREDIENTS
For the meat
2 tbsp olive oil
500 g beef goulash
¼ cup flour
For the long-cooking veggies
2 potatoes, cubed
100 g butternut, cubed
1 onion, cubed
2 celery stalks, sliced
3 carrots, sliced
3 thyme sprigs
1 rosemary sprig
3 bay leaves
3 cloves
For the gravy
1 tin chopped tomatoes
½ cup red wine
330 ml Lager
1 beef stock cube
1 cup water
For the soft veggies
150 g button mushrooms, quartered
100 g baby marrows, sliced
100 g green beans

METHOD
For the meat
1. Prepare your fire and heat the olive oil in your potjie for 5 min, until hot.
2. Toss the beef goulash in the flour until evenly coated.
3. Add the meat to the pot and gently brown it on all sides, about 8–10 minutes. Remove from the pot and set aside.
For the long-cooking veggies
1. Add all the ingredients to the pot, along with more olive oil if necessary.
2. Fry the veggies for 5 minutes and add the meat again.
For the gravy
1. Add all the ingredients to the pot and give it one big stir so the liquid reaches the bottom. Add more water and beef stock to cover the meat and veggies if necessary.
2. Bring to a simmer.
For the soft veggies
1. Add all the ingredients in order and cover. Do not stir.
2. Simmer for 45 minutes – 1 hour until the veggies on top are steamed, and the meat is soft.
3. Serve your classic South African potjie piping hot with rice and salad.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za

Keen to test our your skills? Try this Spanish chicken and chorizo potjie.

The post How to build the perfect South African potjie appeared first on MyKitchen.