Enjoy this fab flexitarian dish!

Grilled peanut chicken with tabbouleh & flatbread

Serves 6 

This tabbouleh uses bulgur wheat, which has four times the fibre of couscous, making it a low-GI meal. Omit chicken for a vegetarian alternative. 

Ingredients

For the flatbread  

2 cups flour
1 tsp garlic powder
1 ½ tsp baking powder 
1 tsp salt
1 cup water
2 Tbsp olive oil Canola oil, for frying 
Butter, for brushing  

For the tabbouleh  

¾ cup bulgur wheat, cooked 
⅓ cup olive oil 
¼ cup fresh lemon juice 
1 clove garlic, minced
80g finely chopped parsley 
½ large cucumber, cubed
2 salad tomatoes, diced 
20g fresh mint, finely chopped
2 spring onions, sliced
Salt and milled pepper  

For the peanut chicken  

¼ cup smooth peanut butter 
2 Tbsp lime juice
2 Tbsp soy sauce
½ red chilli, deseeded and finely minced 
3 cloves garlic, minced
2 chicken breasts, thinly sliced 
2 Tbsp canola oil  

Method

1. For the flatbreads, sift together dry ingredients
   in a bowl and add the salt.
2. Combine the water and oil, then add to the dry ingredients and mix with a wooden spoon to form a shaggy dough.  
3. Tip dough onto a floured work surface and knead by hand until smooth, about 5 minutes. Cover with a bowl and rest for 10 minutes. 
4. Divide the dough into 6 portions and roll into flat, oval shapes.
5. Add a drizzle of oil to a hot pan and fry the flatbreads one at a time until cooked through and lightly charred, about 3 minutes each side.
6. Once cooked, brush both sides with butter and set aside.
7. Combine tabbouleh ingredients in a large serving bowl, season well.  
8. In a bowl, stir together peanut butter, lime juice, soy sauce, chilli and garlic.
9. Add chicken and toss to coat in the peanut sauce.
10. Heat oil in a pan over medium heat. Brown chicken on both sides, then tip in remaining sauce and fry for 5-8 minutes or until chicken is cooked through.  
11. Serve the peanut chicken alongside the tabbouleh and flatbread. 

Recipes and styling: Sjaan van der Ploeg 

Photography: Zhann Solomons

Also read: Grilled chicken breast with raw veggie salsa

The post Grilled peanut chicken with tabbouleh & flatbread   appeared first on MyKitchen.

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.

No need to go to a restaurant for prawns when you can make this absolutely incredible grilled prawns with coriander dressing recipe, yourself!

SERVES 6 // COOK TIME 45 mins

INGREDIENTS
2 cloves garlic, crushed
1 red onion, roughly chopped
1 red pepper, deseeded
1 red chilli, chopped
Small piece of lemongrass, grated
Juice of 2 lemons, plus 1 lemon, sliced, to serve
100 g olives
50 g coriander, chopped
10 g mint, chopped
1 k g queen prawns, cleaned
For the dressing
20 g coriander, chopped
1 tbsp apple cider vinegar
Juice of 1 lime
50 ml sesame oil
50 ml olive oil
Salt

METHOD
1. Place the garlic, onion, pepper, chilli, lemongrass, lemon juice, olives, coriander and mint in a food processor, and blend until smooth.
2. Pour into a bowl and mix the prawns in the paste.
3. After 15 minutes, place a griddle pan on high heat and sear the prawns on both sides for one minute or until golden and the tails start to curl.
For the dressing
1. Combine the coriander, vinegar and lime juice.
2. Mix the sesame and olive oils, then slowly add the oil to the lime juice mixture. Season well.
3. Drizzle the dressing over the prawns, then serve with lemon slices on the side.

Top tip: We also recommend you buy prawns that have already been cleaned to save yourself the hassle.

Make the classic favourite, fish and chips, in the comfort of your own home. Plus, it’s budget-friendly!

The post Grilled prawns with coriander dressing appeared first on MyKitchen.

In need of a Vitamin C boost this winter? Then enjoy our delicious naartjie grilled chicken recipe! It will also keep you warm and satisfy your taste buds!

SERVES 4 // COOK TIME 50 min

INGREDIENTS
50 g butter, softened
1¼ tsp ground cumin
2 tsp chopped sage
1 tsp chopped rosemary
4 naartjies
1 whole chicken
Salt and black pepper
6 baby red onions, quartered
2 tbsp honey, warmed
1 cube chicken stock

METHOD
1. Preheat oven to 220°C. Combine the butter, cumin, sage, rosemary and zest of 1 naartjie. Rub all over the chicken, then season.
2. Slice one naartjie in half and stuff in the cavity. Slice another into segments (skin on) and place in a deep roasting dish along with the red onions. Place the chicken on top and place in the oven. Roast for 15 minutes before turning the temperature down to 180°C. Continue to roast for a further 15–25 minutes.
3. Meanwhile, combine the honey, juice of the remaining naartjies, chicken stock, salt and pepper in a bowl. Brush over the chicken 10 minutes before removing from the oven.
4. Create a neat slit next to the bone of the chicken’s leg, if the juices run clear, it is done. Remove from the oven and wrap in tinfoil. Leave to rest for 20 min before carving.

Can’t get enough of our Naartjie grilled chicken recipe? Then dig into these vitamin C parfait cups with lemon yoghurt, orange granola and grapefruit. They’re packed with amazing nutrients to get you going.

The post Naartjie grilled chicken appeared first on MyKitchen.

Get the grill fired up for this avo, baby potato and harissa salad! Who ever said you can’t have healthy braai dishes anyway?

SERVES 6 // COOKING TIME 40 min

INGREDIENTS
For the salad
500 g baby potatoes, halved
2 tbsp olive oil
2 avocados, peeled and sliced
For the harissa
1 red pepper
2 red chillies
2 garlic cloves
1 red onion, chopped
1 tsp cumin seeds, toasted
½ cup olive oil

METHOD
1. Toss potatoes with olive oil. Braai until cooked through and charred.
2. Braai the avo slices until charred, only a few seconds on each side.
3. Roast red pepper over an open flame until the skin is completely charred. Place in a covered bowl to sweat for 15 minutes, then remove the skin and seeds.
4. Blitz together the red pepper, chillies, garlic, onion, cumin and seasoning until chopped but not puréed. Add olive oil and blend briefly.
5. To serve, drizzle potatoes and avo with the harissa.

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

Love the flavour of harissa? Try this harissa beef winter salad next!

The post Grilled avo, baby potato and harissa salad appeared first on MyKitchen.

Give your braai sides an upgrade with this grilled pawpaw and red onion salad with spicy dressing – all done on the braai!

SERVES 6 // COOKING TIME 25 min

INGREDIENTS
For the salad
2 red onions, halved, roots attached
6 baby onions, halved, roots attached
Olive oil, to brush
1 pawpaw, sliced into wedges
125 g mozzarella, cubed
Rocket, to serve
For the dressing
¾ cup olive oil
⅓ cup apple cider vinegar
⅓ cup honey
1 tbsp lemon juice
1 tsp Dijon mustard
1 tsp salt
½ tsp pepper
Handful mint
1 tbsp poppy seeds

METHOD
For the salad
1. Brush onions with olive oil and braai for 15–20 minutes, until charred.
2. Braai pawpaw wedges for 1 minute on each side, until charred. Chop roughly.
For the dressing
1. Use a blender to blitz together all dressing ingredients, except poppy seeds. Then stir in the poppy seeds.
2. To serve, toss the onions, pawpaw, mozzarella and rocket with the dressing.

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

Keen for another delicious way to enjoy your summer pawpaw fruit? Try our pawpaw and ginger smoothie!

The post Grilled pawpaw and red onion salad with spicy dressing appeared first on MyKitchen.