Moroccan kefta are flavourful ground beef or lamb meatballs spiced with cumin, paprika, cinnamon and cayenne pepper. Enjoy our take on this African dish with rice or couscous to make it a tasty main.

SERVES 6 // COOKING TIME 30 min

INGREDIENTS
For the lamb meatballs
1 kg lamb mince
1 onion, finely chopped
3½ tsp paprika
2½ tsp cumin
2 tsp salt
½ tsp cinnamon
½ cup chopped parsley
For the sauce
½ onion, chopped
1 garlic clove, grated
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp cayenne pepper
2 bay leaves
1 tbsp tomato paste
1 tin chopped tomatoes
½ cup beef stock
To serve
1 cup couscous, cooked
Handful parsley, chopped

METHOD
For the lamb meatballs
1. Mix together all the ingredients and use your hands to form 5 cm oval meatballs.
2. Heat some oil in a pan and brown the meatballs on all sides. Remove from the heat and set aside.
For the sauce
1. Heat some more oil in a pot and sauté the onions until soft, about 4 minutes. Add the garlic and spices, and cook for 2 minutes, until fragrant.
2. Add the remaining ingredients and simmer for 5 minutes. Add the meatballs, cover and cook for 10 minutes.
3. Serve the meatballs hot with couscous and fresh parsley.

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

This spicy Moroccan chicken is another traditional favourite, and perfect for weeknight dinners.

The post Spiced Moroccan lamb meatballs with couscous appeared first on MyKitchen.

Burgers may be a Western creation, but we sure love them here in SA too! Go gourmet with these maple bacon beef burgers with Camembert.

SERVES 4 // COOKING TIME 50 min

INGREDIENTS
For the beef patties
500 g beef mince
1 tbsp breadcrumbs
2 tsp dried thyme
For the maple bacon
400 g streaky bacon, chopped
2 garlic cloves, grated
1 tsp paprika
2 cups apple juice
½ cup maple syrup
To assemble
4 burger buns, halved and toasted
1 cup baby spinach
1 wheel Camembert, sliced

METHOD
For the beef patties
1. Using your hands, combine all the patty ingredients and divide into 4 pieces. Mould each one into a 3 cm thick burger patty.
2. Heat some oil over high heat and cook the burgers for 5 minutes on each side. Lower the heat, season, cover with a lid and cook for 10 minutes.
For the maple bacon
1. Fry the bacon over high heat for 5 minutes, until crispy. Lower the heat, and add the garlic and paprika. Fry for 2 minutes, until fragrant.
2. Deglaze the pan with the apple juice. Add the maple syrup and reduce at a simmer for 15 minutes.
To assemble
1. Top the bottom half of the buns with baby spinach, followed by a beef patty and a slice of Camembert. Finish with a drizzling of maple bacon.

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

Wondering what else you can do with your maple bacon? Top your pork chops with it and some Cheddar for a delicious braai treat.

The post Maple bacon beef burgers with Camembert appeared first on MyKitchen.

It’s easy to see why these frankfurters with mashed potato and spinach dish has become such a popular delicacy in the Netherlands!

SERVES 6 // COOKING TIME 45 min

INGREDIENTS
500 g potatoes, peeled and chopped
1 cup beef stock
5 cups chopped spinach
2 frankfurters
2 tbsp butter
50 g bacon, chopped
1 onion, finely chopped
1 tbsp red-wine vinegar

METHOD
1. In a large pot, cover the potatoes with cold water. Bring to the boil and add the stock.
2. Arrange the spinach evenly on top of the potatoes. Top with the frankfurters. Pop the lid on and cook for 20 minutes, until the potatoes are soft.
3. Set the sausages aside and strain the liquid, reserving it.
4. Mash the potatoes and the spinach with ¼ cup cooking liquid, until smooth and fluffy.
5. Heat butter in a pan and fry the bacon until crispy. Add the onion and fry until caramelised.
6. Stir the bacon mixture through the mash along with the rest of the butter and the vinegar.
7. Serve the mash topped with cooked sausages.

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

While it’s nice to try new dishes, let’s face it: we love local food! Make this bean and sausage stew.

The post Frankfurters with mashed potato and spinach appeared first on MyKitchen.

This classic grilled fish with sambal translates to ikan bakar meaning ‘burned fish’ in Indonesian, and makes the perfect summer braai favourite!

SERVES 4 // COOKING TIME 1 hour 10 min

INGREDIENTS
For the sambal
1 tbsp fish sauce
4 chillies, sliced
1½ tsp sugar
Juice of 1 lime
For the fish
4 red chillies, chopped
2 onions, chopped
2 lemongrass stalks, chopped
½ tsp salt
6 tbsp vegetable oil
2 tbsp fish sauce
4 tsp sugar
Juice of 2 limes
½ tsp turmeric
2 medium-sized fish of your choice

METHOD
For the sambal
1. Combine all the ingredients and season with salt to taste. Set aside until ready to serve.
For the grilled fish
1. Preheat oven to 180°C. Line 2 baking trays with baking paper.
2. To make the marinade, add the chillies, onions, lemongrass and salt to a food processor. Pulse in your food processor until finely chopped.
3. Add this mixture, along with the oil, to a pan over medium heat. Fry until fragrant. Add the fish sauce, sugar, lime juice and turmeric and cook for another 2 minutes.
4. Lay the fish out on the prepared trays and spread with the marinade. Refrigerate for 30 minutes.
5. Bake for 10–15 minutes, or until cooked through, and serve immediately with the sambal.

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

Loving the island flavours? Make this whole baked fish from Zanzibar!

The post Traditional Indonesian grilled fish with sambal appeared first on MyKitchen.

These delicious Turkish eggs perfect for a balanced brekkie, and since it’s so quick, you won’t have to worry about the morning rush.

SERVES 4 // COOKING TIME 15 min

INGREDIENTS
300 ml plain yoghurt
3 tbsp butter
1 tsp smoked paprika
4 eggs, poached
Handful dill, chopped

METHOD
1. Season the yoghurt with salt and pepper. Set aside.
2. Heat the butter in a small pan over low. Add the paprika and cook until fragrant.
3. Divide the yoghurt between 4 bowls. Add an egg to each bowl, drizzle with paprika butter and sprinkle with fresh dill.

Recipe & styling: Amerae Vercueil
Photography: Gareth van Nelson // HMimages.co.za

These Scotch eggs make another breakfast favourite!

The post Traditional Turkish eggs with yoghurt and paprika appeared first on MyKitchen.