Slow-cooked, inexpensive cuts of meat and veg are tastier than you could believe. Just try this traditional brisket ragu and see.

SERVES 6 // COOKING TIME 2 hours 20 min

INGREDIENTS
1 kg brisket
1 onion
250 g button mushrooms, chopped
2 tsp beef stock powder
½ cup red wine
410 g tin chopped tomatoes
2 cups penne, cooked

METHOD
1. Preheat the oven to 180°C.
2. Cut the brisket into 4 x 4 cm chunks and set aside.
3. Fry the onions in an ovenproof pot over medium heat for 3 minutes.
4. Turn the heat to low, add the mushrooms, cover and cook for 5 minutes.
5. Toss the brisket in the beef stock powder and add it to the mushrooms. Brown over high heat.
6. Add the red wine, simmer for 5 minutes, then add the tomatoes.
7. Cover and braise in the oven for 1 hour. Uncover and cook for another 30 minutes.
8. Toss the ragu with the pasta and top with fresh parsley.

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

If you’re a South African who loves Italian food, get ready for this delicious mash-up of spaghetti with frikkadels, made the South African way!

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Use up any stale bread for this dish! Mozzarella en carrozza is a Neapolitan antipasto dish that translates to ‘mozzarella in a carriage’.

MAKES 4 // COOKING TIME 30 min

INGREDIENTS
Ciabatta, cut into 4 cm thick slices with crusts removed
4 thick slices mozzarella
8 basil leaves
4 anchovies
½ cup flour
3 eggs, whisked
2 cups breadcrumbs
½ lemon, wedges

METHOD
1. Cut a hole in the top of each slice of ciabatta, making sure not to slice all the way through, creating a pocket.
2. Add a slice of mozzarella, 2 basil leaves and an anchovy into each pocket.
3. Roll each parcel first in the flour, then the egg, and lastly in the breadcrumbs.
4. Heat enough oil to deep-fry over medium heat. Drop a small piece of bread in the oil – if it sizzles, the oil is ready.
5. Deep-fry the parcels, flipping, until golden brown. Drain on paper towel.
6. Slice and serve immediately with a squeeze of lemon.

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

Italy has many more delicious bread recipes! Try our take on the roast vegetable muffuletta.

The post Use up your stale bread for this mozzarella en carrozza appeared first on MyKitchen.

It only takes a few fresh ingredients to whip up a delicious seasonal meal! This chicken in Italian tomato sauce is an international favourite we can’t get enough of!

SERVES 4-6 // COOKING TIME 1 hour 15 min

INGREDIENTS
For the chicken
4 tbsp flour
1 tsp salt
1 tsp pepper
8 chicken pieces
2 tbsp olive oil
1 tbsp butter
For the tomato sauce
1 onion, sliced
4 garlic cloves, crushed
2 rosemary sprigs
1 yellow pepper, seeded and chopped
1 red pepper, seeded and chopped
2 carrots, peeled and chopped
1 celery stick, chopped
150 ml white wine
1 tin chopped tomatoes
1 tsp dried origanum
1 red chilli, seeded and chopped

METHOD
For the chicken
1. Mix the flour with the salt and pepper. Toss the chicken through the seasoned flour until evenly coated.
2. Heat a large pot over medium-high and add the olive oil and butter. Once bubbling, add the chicken and brown on all sides, about 6 minutes.
3. Remove the chicken from the pot and set aside to rest.
For the tomato sauce
1. Heat some olive oil in the same pot and gently fry the onion until lightly browned. Then add the garlic, rosemary, yellow and red peppers, carrots and celery. Sauté for 5 minutes, until slightly softened.
2. Add the wine and allow to simmer for 5 minutes, until slightly reduced.
3. Add the tomatoes, origanum, chilli and chicken pieces. Cover and allow to cook over low heat for 45 minutes, until the chicken is falling off the bone.
To serve
1. Stir through the olives, transfer to a serving dish and garnish with fresh parsley.

Recipe & styling: Kate Turner
Photography: K-Leigh Siebriz // HMimages.co.za

With summer here, get even more seasonal recipes! Try these 6 delicious in season fruits and veggies with recipes.

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It’s made in SA! We put a local spin on this traditional Italian rigatoni and added some boerewors and South African flair.

SERVES 4 // COOKING TIME 55 min

INGREDIENTS
2 tbsp vegetable oil
500 g boerewors
1 onion, chopped
1 garlic clove, chopped
2 roast red peppers, chopped
375 g Napoletana sauce
¼ cup parsley, chopped
500 g rigatoni
50 g Parmesan, grated
200 g mozzarella, grated

METHOD
1. Preheat oven to 180°C. Grease a large oven dish generously with oil.
2. Heat the 2 tbsp oil in a large pot over medium-high heat. Cook the boerewors until browned.
3. Add the onion and garlic, and cook until soft, 5 minutes. Add the red peppers, Napoletana sauce and parsley, and cook for 5 minutes.
4. In the meantime, bring a large pot of generously salted water to the boil. Cook the rigatoni for 5 minutes.
5. Drain the rigatoni and add to the pasta sauce. Mix well to combine.
6. Transfer the pasta to the prepared dish and top with Parmesan and mozzarella. Bake for 20–25 minutes, until the cheese is melted and golden brown.

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

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