Succulent Asian hake wrapped in cabbage leaves and steamed to perfection. 

Steamed Asian hake & cabbage parcel

Serves 4

Ingredients

1 savoy or medium white cabbage
2 cloves garlic
4cm knob ginger 
1 tsp sesame oil 
3 Tbsp light soy sauce 
500g hake fillets 
1 Tbsp white sesame seeds, toasted 
Sweet chilli sauce, to serve  

Method

1. Strip the leaves from cabbage stem (keeping leaves whole) and blanch.
2. Finely chop garlic and ginger then mix with sesame oil and soy sauce. 
3. Cut hake into 4cm cubes. 
4. Place a cube of hake on each cabbage leaf and spoon over a little sauce.
5. 5. Wrap and place on a plate that fits into your steamer. 
6. Place plate in steamer and steam for 10 minutes. 
7. Sprinkle with sesame seeds and serve with the sweet chilli sauce.

Cabbage claim 

In addition to its well-known power to bring good fortune every year, cabbage has an  array of other interesting qualities. There is proof that the various types of cabbage have been grown for more than 4000 years, with Brussels sprouts being the newest member of the cabbage family. The wild Brassica oleracea plant is the parent plant of all cabbages and their relatives. Brussels sprouts, kohlrabi, cauliflower, kale, red- as well as white head cabbage, and broccoli are all part the cabbage ‘family’. 

By: Lichelle May
Photography by: Fresh Living
Text courtesy of MyKitchen magazine

The post Steamed Asian hake & cabbage parcel  appeared first on MyKitchen.

They say an apple a day keeps the doctor away, but why just have one? From steamed apples for breakfast to sweet, salted-caramel-and-apple Tartes Tatin for dessert – here are five recipes to show you can enjoy apples in every meal. 

Roasted apples with yoghurt & oat crumble 

Serves 4 // Cooking time 1 hour 20 min 

Ingredients 

For the apples 

4 apples, halved and cored
4 cups water
1 tsp cinnamon
1 tsp vanilla 

For the oat crumble 

1 cup oats
¼ cup coconut flakes
4 tbsp almond butter
6 tbsp honey 

Method 

For the apples 

1. Preheat oven to 180°C.
2. Add the apples, water, cinnamon and vanilla to a baking tray.

For the oat crumble

1. Mix all ingredients together and spread out on a lined baking tray.
2. Bake the apples and oat crumble at the same time. Bake the apples for 1 hour, until the liquid has reduced and apples are soft. Bake the crumble until golden, about 10 minutes.
3. To serve, put double-cream yoghurt in a bowl and top with apples and the crumble.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za 

Walnut-crusted hake with apple-cider radishes 

Serves 4 // Cooking time 55 minutes, plus fermenting 

Ingredients 

For the apple-cider radishes 

1 cup apple cider vinegar
½ cup apple juice
4 tbsp honey
1 star anise
3 cardamom pods, crushed
¼ cinnamon quill
1 tsp salt
20 radishes, thinly sliced  

For the walnut-crusted hake 

½ cup walnuts, crushed
½ cup desiccated coconut
Handful chopped thyme
800 g hake fillets
1 egg, whisked
3 tbsp olive oil
1 lemon, sliced  

Method  

For the apple-cider radishes 

1. Bring the apple cider vinegar, apple juice, honey, star anise, cardamom, cinnamon and salt to a simmer in a small pot. Cool before pouring over radishes.
2. Leave out of the fridge for 5 hours or 1 day to ferment.

For the walnut crusted hake 

1. Preheat oven to 180°C.
2. Combine walnuts, coconut and thyme.
3. Brush the top of the fish with egg and press into nut mixture. Drizzle with olive oil.
4. Bake for 20 minutes, until golden and the fish is cooked. Serve with the radishes and slices of lemon.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen/HMimages.co.za 

Buttermilk fried chicken with apple slaw 

Serves 4 // Cooking time 1 hour 50 minutes 

Ingredients 

For the buttermilk fried chicken 

8 chicken pieces
4 tbsp rice vinegar
2 tbsp each soy sauce and sriracha
4 garlic cloves, grated
2½ cups buttermilk
2 cups flour
1 tsp baking powder
1 tsp dried mixed herbs
3 tsp origanum
1 tsp mustard powder
1 tbsp smoked paprika
1 tbsp garlic powder
1 tbsp black pepper
2 tsp salt 

For the apple slaw 

¼ green cabbage, shredded
½ red onion, sliced
1 green apple, julienned
Handful coriander, chopped
Juice of ½ lime
2 tbsp Dijon mustard
¼ cup honey
¼ cup apple cider vinegar
¾ cup olive oil 

Method  

For the buttermilk fried chicken  

1. Mix together the chicken, rice vinegar, soy sauce, sriracha, garlic and buttermilk. Allow to marinate in the refrigerator for 1 hour.
2. Preheat oven to 180°C.
3. Mix all the remaining dry ingredients together and season well.
4. Heat enough oil to deep-fry the chicken in a large pot.
5. Roll each chicken piece in the flour and fry until golden. Arrange on a baking tray and bake for 15 minutes, until cooked.

For the apple slaw 

1. Combine the ingredients, season to taste and serve with the fried chicken.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za 

Onion and apple pork chops with butter bean mash 

Serves 6 // Cooking time 1 hour 

Ingredients 

For the pork chops

3 tsp mustard
6 pork chops
2 apples, thickly sliced
2½ onions, thickly sliced
1 cube chicken stock dissolved in 1 cup boiling water
½ cup white wine 

For the butter bean mash 

½ onion, chopped
2 garlic cloves, grated
2 tins butter beans, rinsed
Juice of 1 lemon
1 tsp dried sage
½ cup hot milk 

Method 

For the pork chops 

1. Preheat oven to 180°C.
2. Spread the mustard on the pork chops and season.
3. Heat some vegetable oil in an ovenproof pan and fry the apples and onions for about 5 minutes, until they start to soften. Remove from the pan.
4. Heat some more oil in the pan and brown the pork chops for 1–2 minutes on each side. Add the onions and apples back to the pan.
5. Pour over the chicken stock and white wine and transfer to the oven. Cook for 20–25 minutes, until the pork is cooked through and the onions are caramelised.

For the butter-bean mash 

1. Heat some oil in a pan over medium heat. Fry the onion and garlic for 5 minutes.
2. Add the butter beans, lemon juice and sage and heat through.
3. Remove from the heat and add the milk gradually, mashing all the while, until soft and creamy. Season to taste and serve with the pork chops.

Recipe & styling: Kate Turner
Photography: Sean Dollery // HMimages.co.za 

Mini salted-caramel-and-apple Tartes Tatin 

Makes 12 // Cooking time 1 hour 

Ingredients 

1 cup sugar
90 g butter, cubed
½ cup cream
1 tsp sea salt
6 apples, thinly sliced
4 sprigs thyme, chopped
500 g puff pastry
Icing sugar, to dust 

Method  

1. Preheat oven to 200°C and grease a 12-hole muffin tin.
2. Place sugar in a pot over medium heat. Cook, stirring gently with a spatula, for 3–4 minutes, until it has melted and turned an amber colour.
3. Whisk in the butter. Once it is completely melted, slowly pour in the cream, whisking to combine. Add the salt and set aside to cool.
4. Evenly distribute apple slices and thyme in the muffin pan. Bake for 10 minutes, until the apples just begin to soften.
5. Roll out the pastry. Cut out 12 circles to fit the holes of the muffin tin.
6. Remove muffin tin from oven and drizzle 2 tsp salted caramel over each apple portion. Cover each one with a circle of pastry. Using a sharp knife, poke a hole in the pastry, to allow steam to be released during baking.
7. Bake the tartes Tatin for a further 15–20 minutes, until pastry is golden brown and completely cooked through.
8. Remove from the oven and allow to cool completely, before carefully inverting to remove from the tin. Dust with icing sugar and serve.

Recipe & styling: Luisa Hayes
Photography: Andreas Eiselen // HMimages.co.za  

Also read: Why eating seasonally is good for your health

The post 5 apple recipes perfect for autumn  appeared first on MyKitchen.

We share showstopper mains and sides fit for an unforgettable Easter feast

Crispy hake with apricot, coriander and chilli labneh 

Serves 4 • Total Time 30 Min [Plus Overnight Resting Time]  

Ingredients

FOR THE LABNEH  

1kg plain yoghurt 
1 tsp salt 
¼ cup apricot jam 
3 tbsp fresh coriander, chopped 
2 tbsp chilli sauce or oil  

FOR THE HAKE  

glug olive oil 
4 x 200g hake fillets, skin on 
salt and milled black pepper 
3 tbsp butter 
2 cloves garlic, sliced 
1 lemon, zested and juiced  

FOR SERVING  

1 punnet cherry tomatoes, blistered 
¼ cucumber, thinly sliced
fresh coriander 
chilli flakes 
2 tsp capers, fried (optional)  

Method

1. Line a fine sieve with cheesecloth and place over a large bowl. Be sure to leave enough cloth hanging over the sides of the sieve. 
2. In a separate bowl, mix yoghurt and salt. Pour into cheesecloth. 
3. Gather ends of cloth and tie tightly. Refrigerate overnight. 
4. Remove labneh from cloth and set aside. 
5. For the hake, heat oil in a large pan and season fish. 
6. Fry fish, skin side down, for 4-5 minutes until crispy. 
7. Flip fish, add butter and garlic and fry other side for another 3-4 minutes. 
8. As butter starts to brown, add zest and lemon juice. Baste fish with butter using a spoon. Set aside to rest. 
9. Swirl apricot jam, coriander and chilli sauce through labneh. 
10. Dollop labneh onto serving plates and top with blistered tomatoes. 
11. Add fish and garnish with cucumber, coriander, chilli flakes and capers, if using. 

Slow-cooked pulled beef brisket 

Serves 6-8 • Total Time 4 ½  Hr 

Ingredients

FOR THE BRISKET  

1kg beef brisket 
glug olive oil 
salt and milled black pepper 
1 tbsp cumin seeds 
2 tsp coriander seeds 
1 tsp pink peppercorns 
2 tbsp paprika 
2 tbsp dried oregano or mixed herbs 
2 tbsp Dijon mustard 
2 cans whole peeled tomatoes 
2 cups beef stock 
½ garlic bulb, peeled
handful fresh coriander 
handful fresh thyme 
2 tbsp butter 
1 onion, chopped  

FOR THE TZATZIKI  

1 cup plain yoghurt or sour cream 
¼ cucumber, grated
1 tsp ground cumin 
½ tsp garlic powder   

FOR SERVING  

pickled onions 
mini pitas   

Method

1. Drizzle brisket with oil and season generously. 
2. In a pestle and mortar, bash together cumin, coriander, peppercorns, paprika and herbs to form a chunky spice rub. 
3. Brush brisket with mustard to coat evenly. 
4. Coat brisket with spice rub and set aside to rest for at least one hour. 
5. Heat oil in a large pan and sear brisket skin side down for about 3-4 minutes each side or until golden. 
6. Preheat oven to 160°C. 
7. Put tomatoes, beef stock, garlic and herbs into a large casserole dish. 
8. Nestle brisket into liquid, cover with a lid or foil and roast for about 3 1/2–4 hours or until tender. 
9. Remove brisket from sauce and set aside to rest for 15 minutes. 
10. Melt butter in a pan and sauté onions until golden. 
11. Add brisket gravy to pan and simmer for 10 minutes or until reduced by a third. Cool slightly. 
12. Blitz sauce until smooth and season to taste. 
13. Shred brisket using two forks and toss with sauce. 
14. For tzatziki, combine all ingredients and season. 
15. Serve brisket with tzatziki, pickled onions and pita. 

 Chef’s Tip: Freeze leftover shredded brisket for a quick weeknight dinner when time is short.  

Chive and garlic smashed roasted potatoes 

Total Time 40 Minutes • Serves 4 

Ingredients

1kg baby potatoes 
4 cloves garlic, sliced 
handful fresh chives, chopped 
½ cup melted butter
¼ cup grated Parmesan (optional)   

Method

1. Place potatoes in a pot of salted water and bring to a boil. Parcook for about 10-12 minutes, drain, rinse and set aside. 
2. Preheat oven to 200°C. 
3. Place potatoes on a large greased baking tray. 
4. Press each potato with a fork to slightly ‘smash’ them. 
5. Season, drizzle with half the butter and sprinkle over chives and garlic. 
6. Roast for 10 minutes. Toss potatoes with remaining butter and r oast for 10 minutes more or until golden and crispy. 
7. Remove from oven and scatter with Parmesan, if using. 
8. Serve immediately.

Poached chicken salad with buttermilk dressing 

Serves 4 • Total Time 35 Min 

Ingredients

FOR THE CHICKEN  

1 can coconut milk
1 cup chicken stock 
1 lemongrass stalk, bruised 
2 red chilli
halved 3 cloves garlic, sliced 
1 tsp grated fresh ginger 
handful fresh coriander 
4 chicken breasts  

FOR THE DRESSING  

½ cup buttermilk or yoghurt
1 tsp chopped fresh mint 
1 tbsp chopped coriander 
1 tsp wholegrain mustard 
salt and milled black pepper   

FOR THE SALAD  

4 green apples, sliced 
3 celery stalks, shaved with a peeler 
1 Mediterranean cucumber, shaved with a peeler 
1 packet cos or butter lettuce, rinsed  

Method

1. Place coconut milk, stock, lemongrass, chilli, garlic, ginger and coriander into a large pot. Bring to a boil. 
2. Reduce heat to a gentle simmer and add chicken breasts. Cover with a lid. 
3. Poach for about 15-20 minutes or until completely cooked through. 
4. Remove chicken from poaching liquid and set aside to cool before shredding or slicing. Discard poaching liquid or freeze to use as a future chicken soup base. 
5. Whisk dressing ingredients together and season to taste 
6. Arrange apples, celery, cucumber and lettuce on a serving platter. 
7. Top with chicken and drizzle with dressing just before serving. 

Level Up: Make croutons by roasting ciabatta chunks drizzled with oil and scattered with garlic. Add to salad just before serving.  

Read here for more Easter Inspiration 

Mackerel, cheddar and pepper quiche 

Serves 4 • Total Time 45-50 Min 

Ingredients

1 packet shortcrust pastry, defrosted 
500g smoked mackerel, deboned and flaked 
1 red pepper, seeded and chopped 
1 yellow pepper, seeded and chopped 
1 clove garlic, chopped 
125ml sour cream 
3 eggs, whisked 
1 tbsp Dijon mustard 
1 tbsp chilli flakes 
3 tbsp chopped fresh chives 
1½ cups grated mature Cheddar
salt and milled black pepper   

FOR SERVING  

handful micro herbs 
cucumber ribbons 
glug olive oil  

Method

1. Preheat oven to 180°C 
2. Unroll pastry onto a lightly floured surface to about 3cm thick. 
3. Place pastry in a 30cm greased loose-bottomed tart tin and trim edges. Prick pastry with a fork. 
4. Blind bake for 10-12 minutes and remove from oven. Set aside to cool. 
5. Combine mackerel, peppers and garlic. 
6. Whisk sour cream, eggs, mustard, chilli flakes and chives until combined. Fold through half the grated cheese. 
7. Combine mackerel mixture with egg mixture and season. 
8. Place filling into tart tin, level the top and sprinkle with remaining cheese. 
9. Bake for 20-25 minutes or until pastry is cooked and filling is golden brown. 
10. Serve with fresh micro herbs, cucumber and a drizzle of oil

Chef’s Tip: Pop filling into greased and pastry-lined muffin tray to make bite-sized snacks.  

The post Recipes For an Unforgettable Easter Feast appeared first on MyKitchen.

Red curry baked hake 

SERVES 4 | TOTAL TIME 20–25 MIN 

Method
Butter 2 tbsp
Olive oil 1 tbsp
Red thai curry paste 2 tbsp
Garlic, sliced 4 cloves
Tomato paste 1 tbsp
Sugar 2 tsp
Lemon, juiced and zested 2
Coconut cream or coconut milk 1 can
Hake fillets, skin removed
Salt and coarsely ground black pepper
Fresh coriander, chopped ¼ cup

FOR SERVING 
Asparagus, blanched 1 punnet
Baby spinach, wilted handful
Sesame seeds, toasted 1 tbsp
Radishes, sliced 3–4 

Method

1. Preheat the oven to 180°C. 
2. Heat the butter and oil in a large ovenproof skillet. 
3. Sauté the curry paste and garlic for 2 minutes.
4. Stir through the tomato paste and sugar and cook for 3–4 minutes. Add a splash of water if the paste is dry.
5. Stir in the coconut cream or coconut milk and lemon juice.
6. Nestle the fish into the sauce, cover with a lid and bake for 12–15 minutes or until cooked through.
7. Remove the fish from the oven, season well and top with coriander.
8. Serve the hake with wilted greens and garnished with the sesame seeds and fresh radish.

Crispy calamari and watermelon with a mint, lime and chilli salad dressing 

SERVES 4
TOTAL TIME 15-20 MIN  

Method
FOR THE CALAMARI
Calamari rings or tubesand tentacles, defrosted 500g
Salt and coarsely ground blackpepper
Fresh coriander 2 tbsp
Vegetable oil for frying Cornflour ½ cup 

FOR THE DRESSING
Fresh mint leaves ½ punnet
Fresh coriander leaves ½ punnet
Red chilli, seeds removed 2
Limes, juiced and zested 2
Olive oil ¼ cup 

TO SERVE
Fresh rocket 2 handfuls
Watermelon, rind removed and cubed ½
Exotic tomato medley, halved 1 punnet
Spring onion, thinly sliced 2 

Method

1. Pat down the calamari with kitchen paper to remove excess moisture.
2. In a bowl, toss the calamari with the seasoning and coriander.
3. Heat the oil in a large pan.
4. Dip the calamari into the cornflour, shake off any excess and shallow or deep-fry in hot oil for about 3–4 minutes or until cooked through and golden. Drain on kitchen paper.
5. Blitz the mint, coriander, chilli, lime zest, lime juice and olive oil until it reaches the consistency of a dressing. Season well.
6. Arrange the rocket in a serving bowl and top with the watermelon, tomatoes and spring onion. Sca er over the crispy calamari. 
7. Drizzle the salad with the dressing just before serving and toss through to coat.

Herb and chilli butter-basted roast chicken 

SERVES 4
TOTAL TIME 50 MIN  

Method
FOR THE ROAST CHICKEN
Butter, softened ½ block
Fresh parsley leaves ¼ cup
Fresh mint leaves, chopped 2 tbsp
Red chilli, deseeded and chopped 3
Garlic, chopped 2 cloves
Salt and coarsely ground black pepper
Whole chicken, giblets removed 1Lemon, juiced 1

FOR SERVING
Wilted greens like spinach, green beans and sugar snap peas
Lime or lemon wedges

Method

1. Preheat oven to 200°C.
2. Combine the butter, herbs, chilli and garlic and divide into 4 parts. 3. Season the chicken. Use your fingers to loosen the skin slightly from the flesh. Be careful to keep the skin intact.
3. Rub 1 portion of the herb butter under the skin.
4. Smear another portion of the herb butter over the skin to coat the entire chicken.
5. Place the chicken in a lined deep baking dish and roast for 40–50 minutes or until cooked.
6. Melt the remaining 2 portions of herb butter in a pan along with the lemon juice. Use this melted lemon butter to baste the chicken every 15 minutes while it roasts.
7. Serve the chicken on a bed of wilted greens with lime wedges on the side.

Chicken and seared stone fruit salad with whipped feta 

SERVES 4 | TOTAL TIME 35 MIN  

Ingredients
Chicken breasts, sliced 4
Olive oil 2 tbsp
Salt and coarsely ground black pepper
Fresh chives, chopped 2 tbsp
Smoked or regular paprika 2 tbsp
Garlic, chopped 2 cloves
White wine vinegar ¼ cup
Sugar 2 tbsp
Red onions, sliced 2
Peaches or nectarines, halved or quartered 6-8
Feta 2 rounds
Plain yoghurt ½ cup
Lemon, juiced 1
Olive oil 2 tbsp
Fresh coriander, chopped 2 tbsp
Baby spinach 2 handfuls
Pita breads, charred 4

Method

1. Preheat the oven to 200°C.
2. Add the chicken, oil, seasoning, chives, paprika and garlic to a bowl and toss.
3. Arrange the chicken in a single layer on a greased baking tray and bake for about 15-20 minutes or until cooked.
4. Bring the vinegar and sugar to a boil in a saucepan for 2–3 minutes and stir until the sugar dissolves.
5. Pickle the red onions by placing them in a bowl, pouring over the warm vinegar syrup, seasoning well and covering with clingfilm. Set the red onions aside for 15 minutes, then uncover and cool completely.
6. Fry the peaches or nectarines in a pan, flesh side down, with a bit of oil or butter for about 3-4 minutes. Set aside.
7. Blitz the feta, yoghurt, lemon juice, olive oil and coriander until smooth and thick. Season with black pepper.
8. To serve, arrange the baby spinach on a platter and top with the chicken, stone fruit and pickled red onions. Top with dollops of whipped feta and the charred pita breads.

The post Traditional Sunday Meals With A Twist appeared first on MyKitchen.

We know that eating something fishy for breakfast may seem to be a thing of the past, but our herby omelettes with hake are sure to change your mind.

SERVES 4 // COOK TIME 30 min

INGREDIENTS
200g hake, cut into chunks
3 tbsp flour
8 eggs
1 cup cream
2 tbsp mirin or rice vinegar
2 tbsp soy sauce
1 tsp salt
1 tsp pepper
1 tbsp brown sugar
1 tbsp butter
1 tsp chopped ginger
1 clove garlic, peeled, crushed
20 g mint, chopped
20 g coriander, chopped
10 spring onions, thinly sliced
¼ cup mayonnaise
¼ cup double-cream yoghurt
10 g chives, chopped

METHOD
1. Coat fish with flour. Heat oil in a pan. Fry fish until crispy on both sides. Drain on paper towel.
2. Mix eggs, cream, mirin or rice vinegar, soy sauce, salt, pepper and sugar. Whisk until fully combined. (If you use rice vinegar add about a tsp of sugar to get the sweet flavour of mirin.)
3. Heat butter in a pan. Fry ginger and garlic for 2–3 minutes. Add ¼ egg mixture and swirl until pan is covered in a thin layer.
4. When egg starts to set, lift a side with a spatula and let the raw egg run under. Once cooked, remove from heat. Repeat.
5. Mix herbs and spring onions and sprinkle over the omelettes. Roll them up.
6. Mix the mayonnaise, yoghurt and chives. Serve omelettes with the hake and the mayo sauce.

This breakfast hash with prosciutto, rocket and Parmesan recipe will have you bouncing out of that bed and into the kitchen this weekend! It’s just that good!

The post Rolled herb omelettes with hake appeared first on MyKitchen.

Who doesn’t love a juicy bake for dinner? With winter almost here, it’s time to take out your trusty ovenproof dish and whip up this Spanish fish casserole.

SERVES 4 // COOKING TIME 50 min

INGREDIENTS
1 red onion, thinly sliced
2 garlic cloves, thinly sliced
1 tsp chilli flakes
2 tsp paprika
2 tbsp chopped parsley
½ cup black olives
400 g tin chopped tomatoes
1 cup baby tomatoes
1 green pepper, sliced
¾ cup vegetable stock
½ cup tomato puree
1 tbsp lemon juice
2 tsp sugar
2 hake fillets

METHOD
1. Preheat oven to 180°C.
2. Heat some oil in a pan over medium. Fry the onion for 5 minutes, until soft and slightly golden.
3. Add garlic, chilli flakes, paprika and parsley. Fry for 2 minutes, until fragrant.
4. Add the olives, chopped tomatoes, baby tomatoes, green pepper, vegetable stock, tomato puree, lemon juice and sugar. Simmer for 20–25 minutes, until the sauce has thickened and reduced.
5. Transfer to a casserole dish and nestle the hake fillets in the tomato sauce. Bake for 15 minutes, until the fish is cooked through.

Recipe: Jezza-Rae Larsen
Styling: Kate Turner
Photography: Sean Dollery // HMimages.co.za

Have a flair for international flavour? Check out this Mexican enchilada bake for even more winter comfort food!

The post Spanish fish casserole appeared first on MyKitchen.