Fragrant club steaks with zingy herb sauce

Serves 4 • Total Time 30-35 Min  

Ingredients

FOR THE STEAKS
2 club steaks, at room temperature 
glug olive oil 
salt and milled pepper  
3 tbsp Dijon mustard 
2 tbsp smoked paprika  
2 tbsp chopped fresh coriander  
2 tbsp pink peppercorns  
¼ cup melted butter   

FOR THE SAUCE
1 punnet fresh parsley 
½ punnet fresh coriander  
2 garlic cloves, chopped 
1 lemon, zested and juiced 
¼ cup canola or olive oil  
¼ red onion, chopped
½ red chilli, deseeded and chopped  

Method

1. Drizzle steaks with olive oil and season generously. 
2. Slather each steak with mustard and make sure to coat evenly. 
3. In a pestle and mortar, grind together smoked paprika, coriander and peppercorns. 
4. Roll each steak in the spice mix and set aside. 
5. Cook steaks over medium-hot coals for about 4-6 minutes per side for medium rare, basting with butter regularly. Set aside to rest for 4-5 minutes before slicing. 
6. Blitz together parsley, coriander, garlic, lemon zest and juice and oil until smooth. Season to taste. Fold through onion and chilli. 
7. Drizzle the steaks with herb sauce before plating. 

Words by Chad January
Photography: Zhann Solomons

The post Cook The Cover: Fragrant Club Steaks appeared first on MyKitchen.

Brunching at home? These creamy herbed mushrooms on home-made crumpets are the perfect meat-free savoury treats to serve your guests.

SERVES 6 // COOKING TIME 2 hours

INGREDIENTS
For the creamy herbed mushrooms
3 tbsp olive oil
3 tbsp butter
800 g brown mushrooms, thinly sliced
2 garlic cloves, minced
1 cup cream
½ cup grated white Cheddar
¼ cup chives, chopped
¼ cup parsley, chopped
2 tbsp origanum, chopped
For the crumpets
1 tsp sugar
1 tbsp instant dry yeast
1 cup warm milk
1 cup bread flour
1 cup wholewheat flour
1 tsp salt
1 cup warm water
½ tsp bicarbonate of soda
To serve
Chopped chives
Pea shoots (optional)

METHOD
For the creamy herbed mushrooms
1. Add the oil and butter to a large frying pan over medium heat. Add the mushrooms and fry until soft and brown and the liquid has evaporated, about 10 minutes.
2. Add the garlic and cook for another minute. Stir in the cream, cheese, chives, parsley and origanum.
3. Allow to simmer for at least 7 minutes to thicken slightly. Set aside.
For the crumpets
1. Mix the sugar and yeast into the warm milk. Set aside for 5 minutes.
2. In a large mixing bowl, mix the flours and salt together. Pour the yeast mixture into the flour, and combine to form a thick dough.
3. Cover the dough with cling film and allow to proof in a warm spot for 45 minutes, or until doubled in size.
4. Mix the warm water and bicarbonate of soda together and add to the proofed dough. Stir the mixture until most of the lumps are gone and dough is smooth.
5. Cover and allow to proof in a warm spot for a further 30 minutes or until bubbles form.
6. Lightly grease a non-stick pan with cooking spray and place over medium-low heat. Dollop spoonfuls of batter into the pan and cook for 8–10 minutes, until the top starts to form a skin and air bubbles appear. Adjust heat accordingly.
7. Flip the crumpets and cook for 1–2 minutes, until lightly brown on the other side.
To serve
1. Spoon the cooked mushrooms over the toasted crumpets. Garnish with extra chives and pea shoots, if using, and serve immediately.

Recipe & styling: Jezza-Rae Larsen
Photography: Sean Dollery // HMimages.co.za

Add more colour to your brunch spread with these breakfast bagels.

The post Creamy herbed mushrooms on home-made crumpets appeared first on MyKitchen.

There’s nothing like fresh herbs to spice up your appetisers, especially when it comes to this roast-garlic oil and tomato bread with Mozzarella.

SERVES 4 // COOKING TIME 2 hours 10 min

INGREDIENTS
3 garlic cloves
¼ cup olive oil
1 ciabatta, sliced
3 Roma tomatoes, halved
2 balls fior di latte Mozzarella
Purple basil, to garnish
Dried mixed herbs, to garnish

METHOD
1. Preheat oven to 180°C.
2. Wrap the garlic in foil and roast for 1 hour, until golden and soft.
3. Place the oil and garlic in a jar and allow to infuse for 1 hour.
4. Toast the ciabatta slices in the oven until golden. Then rub with the tomatoes.
5. Serve the Mozzarella on a plate with the ciabatta. Drizzle with garlic oil and garnish with basil and mixed herbs.

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

For something more casual, try our garlic bread three ways at your next braai.

The post Roast-garlic oil and tomato bread with Mozzarella appeared first on MyKitchen.

The perfect dip to prep for summer, this coriander and mint chutney will bring a fresh new flavour to your dishes like never before!

SERVES 6 // COOKING TIME 10 min

INGREDIENTS
1 cup coriander
1 cup mint
7 green chillies, chopped (or to taste)
1 onion, peeled and chopped
1 garlic clove, peeled and grated
3 tbsp sugar
2 tbsp grated ginger
½ tsp ground cumin, toasted
½ tsp salt
¼ cup vegetable oil
¼ cup fresh curry leaves

METHOD
1. Place all the ingredients, except the oil and curry leaves, in a blender.
2. Pulse until the mixture is smooth.
3. Heat the oil in a pan and fry the curry leaves until crispy.
4. Serve alongside the chutney.

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

Love chutney? Make these sweet-potato samoosas with date chutney.

The post Coriander and mint chutney appeared first on MyKitchen.

If you’re like us, you’ve definitely thought about cornering off a small section of the garden and planting some of your favourite veggies and herbs to use for home-cooking. But maybe you just don’t have the time, or aren’t sure where to start. Well, it definitely doesn’t have to be difficult if you have the know-how and stick to efficient and simple plants.

By Taryn Wilson

These 5 herbs are popular options that you can grow in your garden (or even in jars on your kitchen windowsill) and will only need a few check-ins a week for watering and trims.

1. BASIL

Grow guide: Now is the best time to sow some basil seeds! You can start them off in a jar on a sunny windowsill, or wait until late spring to plant them directly in your garden. They will need a rich, well-drained soil to grow in.
Uses: Add this delicious spice to your soups, stews, pasta and sauces.

2. CORIANDER

Grow guide: Sow the seeds early on in spring and deep in good soil, with sun or partial shade.
Uses: Also known as dhanya, you can pick the leaves and use them in curries, soups or in savoury baked goods.

3. MINT

Grow guide: Plant your mint seedlings when they are around 10-15 cm tall in the soil 5 cm deep. Water well and allow for plenty of sun.
Uses: You can use mint leaves to brew tea or infuse it in water for fresh flavour.

4. PARSLEY

Grow guide: Parsley requires rich, moist soil and should be sown in mid-spring or midsummer.
In the beginning, you can plant it in a jar with plenty of sunlight.
Uses: Add it to soups, salads, meats and omelettes for along with seasoning or to garnish.

5. ROSEMARY

Grow guide: Start this herb off in a jar with sun or partial shade and well-draining soil. Don’t be concerned if it takes long to grow, as the germination pattern can often be erratic.
Uses: This herb is great for cooking with meats, as a garnish or in a stuffing.

The post Fill your garden with these herbs appeared first on MyKitchen.

Take your cheeseboard to the next level with this amazing marinated mozzarella! Fresh cheese is the best for absorbing delicious herbs and oils, so get to prepping.

SERVES 4 // COOKING TIME 

INGREDIENTS
2 balls Galbani fresh mozzarella
90 ml olive oil
Zest and juice of 1 lemon
Handful origanum, chopped
½ tsp salt

METHOD
1. Cut the mozzarella into 1 cm slices and arrange them on a baking tray.
2. Whisk together all of the remaining ingredients. Pour over the cheese and toss gently.
3. Cover with cling film and place in the fridge to marinate for 1 hour.
4. Arrange mozzarella on a platter, spoon over extra marinade and season with black pepper. Serve with olive biscotti, crusty bread or crackers.

The post Lemon and origanum marinated mozzarella appeared first on MyKitchen.