The trick to making the perfect soup, fragrant curry or silky sauce is to create a flavorful broth. By taking your time to build your base, you’ll be able to build flavour with ease, resulting in a meal that packs a punch.

Hot & sour pork broth

Serves 10-12  

Add protein by stirring through butterbeans or chickpeas.  

Ingredients

3 cloves garlic, sliced 
2cm piece fresh ginger, peeled and chopped 
3 dried chillies, deseeded 
2 Tbsp chopped fresh coriander 
1/2 tsp salt 8 thick-cut pork rashers 
2 tsp smoked paprika 
1 tsp ground cumin 
1 Tbsp brown sugar 
Salt and milled pepper 
Canola oil, for frying 
1/2 batch (1L) basic meaty broth 
1/4 cup soy sauce 
1/4 cup rice wine vinegar 
3 Tbsp honey 
Handful fresh coriander 
1 red chilli, halved 
1 lime, juiced 
2 handfuls baby spinach  

Method

1. In a pestle and mortar, grind together garlic, ginger, chilli, coriander and salt into a chunky, thick paste. Set aside. 
2. Chop half the pork into chunks. 
3. Combine paprika, cumin and brown sugar and coat pork chunks with mixture. Season. 
4. Heat oil in a pot and fry spiced pork for about 6-8 minutes or until well browned. Set aside.
5. Add another glug of oil and fry garlic paste for about 2-3 minutes or until fragrant. 
6. Add remaining raw pork and broth to the pot. Stir through soy sauce, vinegar, honey, coriander and chilli. 
7. Bring to a boil, then lower the heat and simmer gently, partially covered for about 15-20 minutes. Skim regularly. 
8. Remove pork, shred with a fork and return to pot. Add a squeeze of lime, season and stir through spinach. 
9. Ladle broth into bowls, add crispy pork chunks and serve.

Recipe and styling: Gail Damon
Photographs: Zhann Solomon 

The post Hot & sour pork broth recipe appeared first on MyKitchen.

Keep warm this winter season with these 3 spiced hot beverages inspired by the Middle East! They are super quick and as easy to make as your morning coffee!

MINT TEA

SERVES 2 // COOK TIME 15 min

INGREDIENTS
50 g mint, stems trimmed
2 tbsp brown sugar
1 green tea bag

METHOD
1. Place 2 cups boiling water, mint, sugar and tea bag in a teapot and stir until the sugar dissolves. Steep for 10 minutes.
2. Pour into 2 mugs and enjoy.

ROSE & CARDAMOM TEA 

SERVES 2 // COOK TIME 10 min

INGREDIENTS
2 tsp dried rose petals
1 tbsp + 1 tsp brown sugar
1 Earl Grey tea bag
½ tsp cardamom seeds, crushed
2 tsp rose water
½ cup milk, frothed

METHOD
1. Crush 1 tsp rose petals and 1 tsp sugar in a mortar and pestle to make rose dust.
2. Place 1 cup boiling water, tea bag, remaining 1 tsp rose petals and cardamom seeds in a teapot. Steep for 5 minutes.
3. Add 1 tbsp sugar and rose water. Stir until dissolved.
4. Strain into 2 cups, filling halfway, then add the frothed milk. Garnish with rose dust.

SPICED COFFEE

SERVES 2 // COOK TIME 10 min

INGREDIENTS
4 tbsp muscovado sugar
2 star anise pods
2 cinnamon sticks
2 cm orange peel
6 tbsp ground coffee

METHOD
1. Place 2 cups water, sugar, star anise, cinnamon and orange peel in a pot. Simmer for 5 minutes. Add coffee and simmer for another 5 minutes.
2. Strain into 2 cups through a coffee filter.

Want another recipe to keep you warm this winter? Then try this home-made chicken noodle soup!

The post 3 Spiced hot beverages inspired by the Middle East appeared first on MyKitchen.

This hot creamy sahlab dates all the way back to the Ottoman Empire, but it’s still renowned today for its flavour and celebrating iftar here in South Africa.

SERVES 4 // COOKING TIME 25 min

INGREDIENTS
1 L milk
2 tbsp sugar
2 chai teabags
3 tbsp cornflour mixed with 2 tbsp water
2 tsp vanilla essence
½ tsp cinnamon
¼ cup toasted coconut flakes
2 tbsp walnuts, toasted and chopped

METHOD
1. Add the milk, sugar and tea bags to a pot over medium heat. Bring to a simmer. Remove from the heat, cover and infuse for 5 minutes. Remove the bags.
2. Mix 3 tablespoons of the milk mixture into the cornflour mixture, then whisk this back into the milk in the pot.
3. Place over low-medium heat and whisk continuously until the mixture comes to a simmer and has thickened slightly.
4. Remove from the heat, stir in the vanilla and pour into mugs.
5. Top with cinnamon, coconut flakes and walnuts, and serve hot.

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

This sahlab is definitely perfect for a pre-bedtime treat, but if you’re looking for something to replace your morning cuppa our traditional masala chai will do the trick.

The post Traditional Lebanese coconut-chai sahlab appeared first on MyKitchen.

Notes of citrus and warm spice are the basis for this hot winter beverage. Enjoy your glühwein toddies curled as a late night-warmer before bed.

SERVES 6 // COOKING TIME 25 min

INGREDIENTS
2 bottles red wine
2 cups water
½ cup honey
Juice of 4 lemons
8 cloves
4 cardamom pods
2 cinnamon sticks
2 star anise pods
½ orange, sliced

METHOD
1. Add the wine, water, honey and lemon juice to a large pot over low heat. Stir until heated through and the honey is dissolved.
2. Add the spices and simmer gently for 15–20 minutes, until fragrant.
3. Pass through a sieve to remove the spices and return to the stove to heat through.
4. Drop an orange slice into the bottom of each of your six glasses and pour the glühwein over. Serve immediately.

Recipe & styling: Kate Turner
Photography: Andreas Eiselen // HMimages.co.za

For some more traditional, try this original hot toddy.

The post Stay warm this winter with glühwein toddies appeared first on MyKitchen.

Gut-friendly and filled with loads of immune-boosting nutrients, the turmeric latte may just be the hot beverage of the season.

MAKES 4 // COOKING TIME 15 min

INGREDIENTS
4 cups milk
3 tsp ground turmeric
3 tsp fresh ginger, grated
½ tsp ground cinnamon, plus extra to serve
¼ tsp ground nutmeg
1 tsp vanilla essence
1 tbsp nut butter
1 tbsp honey

METHOD
1. Heat the milk, turmeric, ginger, cinnamon and nutmeg in a pot over medium heat, stirring to incorporate the spices.
2. As soon as the milk starts to simmer, transfer the mixture to a blender.
3. Add the vanilla, nut butter and honey and pulse until combined and milk becomes frothy.
4. To serve, pour into mugs and sprinkle cinnamon over the top.

Recipe & styling: Kate Turner
Photography: Andreas Eiselen // HMimages.co.za

Looking for more ways to improve your health this season? Try our top 5 immune-boosting and flu-busting recipes.

The post Immune-boosting turmeric latte for winter appeared first on MyKitchen.

This traditional Syrian muhammara recipe is made with roast red peppers and walnuts. It can be used as a dip, or eaten with kebabs. Yum!

SERVES 6 // COOKING TIME 50 min

INGREDIENTS
4 red peppers
1½ cups walnuts, lightly toasted
2 tbsp olive oil
2 tbsp lemon juice
2 garlic cloves, peeled and crushed
1 tsp cumin
½ tsp white pepper

METHOD
1. Preheat oven to 200°C and grease a baking tray.
2. Place red peppers on the tray and roast for 20 minutes.
3. Remove peppers from oven, place in a ziplock bag and allow to steam for 20 minutes. Then place under running water and peel off the skins.

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

The post Traditional Syrian hot pepper muhammara appeared first on MyKitchen.