Bring some sun-filled solutions to your weekly meals without compromising on flavour using the latest 5 ingredients collection from Jamie Oliver. 

Lemon-tzatziki chicken

Serves 4 

“A brilliant Greek-inspired one-pan family dish. Tzatziki makes a fantastic ready-to-go marinade – it’s untraditional used like this, but I can totally vouch for its deliciousness and ability to tenderize meat.”

Red and brown onions work well for this recipe or splurge by adding shallots to the mix.

Ingredients 

1 (1.5kg) whole chicken
2 tubs (200g) tzatziki
2 lemons
4 mixed-colour onions, peeled 
300g basmati rice 

Method

1. Use a sharp knife to carefully cut down the back of the chicken, so you can open it out flat.
2. Rub half the tzatziki all over the chicken with the juice of ½ a lemon and a good pinch of sea salt and black pepper, then cover and leave to marinate in the fridge for at least 2 hours, preferably overnight.
3. Preheat the oven to 180°C.
4. Finely chop half an onion and place in a bowl with the juice of ½ a lemon and a pinch of salt to make a pickle.
5. Quarter the rest of the onions and place in a deep tray or ovenproof pan, then halve and add the remaining lemon.
6. Place the chicken skin side up on top (it should fit snugly) and drizzle with ½ a tablespoon of olive oil. Roast for 1 hour 10 minutes, or until beautifully golden and the leg meat pulls easily away from the bone.
7. Remove the chicken with half the roasted onions and one jammy lemon half. Set aside for later.
8. Using tongs, carefully squeeze the other jammy lemon half into the pan of tray juices, then cut off and discard the white pith and finely slice the skin, along with the rest of the onions.
9. Put them back into the pan or tray along with the rice and 600ml of boiling salted water, then cover and cook on a medium-low heat for 12 minutes, or until tender.
10. Spoon the rice into a serving dish, place the chicken, any resting juices and the reserved roasted onions on top, and spoon over the remaining tzatziki.
11. Drizzle with 1 tablespoon of extra virgin olive oil and serve with the pickle and the reserved cooked lemon half, for squeezing over.

Cook’s note
Swap extra virgin olive oil for regular olive, or just use the lemon half for that extra kick of flavour.

Also read: How to turn rotisserie chicken into 4 fab meals

Herby steak and crispy potatoes

Serves 2

“Green pesto, juicy mixed-colour tomato salad & crushed pistachios: Inspired by pistou, a beautiful French condiment made with smashed basil, garlic and oil, this tasty dish is a joy to eat. I’ve swapped in pesto for ease, but buy fresh for amplified flavour and texture.”

Replace red-skinned potatoes with all-purpose or Nicola potatoes. 

Ingredients

500g red-skinned potatoes
1 (300g) sirloin steak
4 tsp (20ml) fresh green pesto or pistou
6 ripe medium mixed-colour tomatoes
20g shelled unsalted pistachios 

Method

1. Scrub the potatoes, chop into 2cm chunks, then place in a large non-stick frying pan on a medium heat with 2 tablespoons of olive oil and season with sea salt and black pepper.
2. Fry for 20 minutes, or until golden and cooked through, stirring regularly, then remove to a bowl.
3. Put the pan back on a high heat.
4. Cut the fat off the steak, then roughly chop the fat, and put in the pan to render.
5. Generously season the steak, rub all over with 2 teaspoons of pesto, and cook for 3 minutes on each side for medium rare, or to your liking. Remove to a plate to rest.
6. Return the potatoes to the pan to warm through, while you slice the tomatoes 1cm thick and arrange on serving plates. 
7. Dress with a splash of red wine vinegar and a drizzle of extra virgin olive oil, and season to perfection. Spoon over the potatoes, then slice and divide up the steak, pouring over any resting juices.
8. Spoon over the remaining pesto, then bash and scatter over the pistachios.
9. Finish with a drizzle of extra virgin olive oil, if you like.

Cook’s note
Regular jam tomatoes work well too.

Words by: Gail Damon
Recipes and styling: Jamie Oliver
Photographs: Supplied 

Also read: Steak and spuds with salsa verde

The post 2 Big Flavour Meals from Jamie Oliver appeared first on MyKitchen.

He’s done it again! After the success of his first five-ingredient cookbook, Jamie Oliver sets out on another five-ingredient journey – but this time, he transports us to the cities and islands of the vast and breathtaking Mediterranean region.

In one handy solution-based book, he brings together the diverse cultures and extraordinary flavours of this beautiful place. 

His latest cookbook, 5 Ingredients Mediterranean, features easy midweek meals, sweet and indulgent treats, all-time crowd-pleasers and so much more with minimal fuss. From ultra-creamy baked cheesecake (100% a MK favourite) that has been tested 20 times, Pork and Prunes inspired by the Greek island of Skopelos, to Herby Steak and crispy Potatoes with a Provençal makeover, all the recipes make great use of freezer and pantry staples so you can rustle them up in just 30 minutes. As you page through each chapter, one can truly feel the essence of the numerous cuisines that make up this region. “This is not just a cookbook to be trusted and useful to you, it’s also one of my efforts to keep cooking alive in an accessible and relevant way. Within the culture of food, the saying ‘Use it or lose it’ is true, and I think we’re all better off as humans if we keep cooking, and keep connected,” Jamie says. This book brings together simplicity, love, passion, and dedication to taste using bright and bold flavours that are at the heart of Mediterranean cuisine.

 “My main intention with these recipes is to empower you with simple, easy and delicious food, but without copius amounts of ingredients, long shopping lists or a whole load of washing up.”

 

The flavours that make up the majestic Mediterranean are diplomatically translated into 125 drool-worthy and delicious recipes fit for any occasion or day of the week – breakfast, brunch, lunch, dinner, and those sweet spots in between. Ingredients are easily adaptable to suit your pantry and are quite inter-changeable, so you not only learn how to impart big flavours while using a handful of ingredients, but also get to have some fun when taking on any one of his recipes. Each dish has been tried and tested, giving you quick, easy, and delicious meals that are failproof and easy to follow. The recipes also cut down on time – with speedy twists on Sunday roasts, inventive ways to cook old classics and some chic puddings and desserts that won’t take hours to make.  

All the recipes are short with to-the-point methods that are easy to conquer no matter what your skill level is in the kitchen. And if that’s not enough, each recipe comes with a visual key and nutritional information so you can keep track of your daily intake. 

Smoky tender aubergine 

Serves 2 

You can easily char the aubergines on the braai over medium hot coals.  

Ingredients

2 (about 250g each) aubergines
50g sesame seeds
1 can (400g) chickpeas
2 lemons
200g radishes, ideally with leaves 

Method

1. Prick the aubergines, then carefully blacken them over a direct flame (or under the grill), turning with tongs until soft inside. 
2. Meanwhile, toast the sesame seeds in a large non-stick frying pan on a high heat until golden, tossing regularly. 
3. Put two-thirds of the toasted seeds into a blender, saving the rest for later. 
4. Drain the chickpeas (reserving the juice) and add two-thirds to the blender with the juice of 1 lemon and 2 tablespoons of extra virgin olive oil. 
5. Blitz until super-smooth, loosening with splashes of chickpea juice, if needed, then season to perfection and divide between plates. 
6. Halve the radishes, toss with the remaining lemon juice and season with sea salt to quickly pickle. 
7. Once cool enough to handle, carefully remove the aubergine skin, then halve lengthways leaving them intact at the stalk, and season with salt and black pepper. 
8. Return the frying pan to a medium heat with a drizzle of olive oil, and scatter in the remaining chickpeas. 
9. Push the chickpeas to one side, then add the aubergines and cook for 5 minutes, or until the chickpeas are golden and crispy and the aubergine is starting to caramelize, turning as needed. 
10. Divide between plates, scatter over the reserved toasted sesame seeds and radishes, and finish with a drizzle of extra virgin olive oil if you like. 

Words by: Gail Damon
Recipes & Styling: Jamie Oliver
Photographs: Supplied 

The post Try this tasty smoky tender aubergine from Jamie Oliver’s new cookbook appeared first on MyKitchen.

In this edition of MK Test Kitchen, we test out slow roasted lamb recipes from two of our favourite international foodies, Jamie Oliver and Yotam Ottolenghi.  

Yotam Ottolenghi’s roast lamb

Serves 8

This yoghurt crust works wonderfully on roast chicken or beef.

Ingredients

For the marinade

1½ Tbsp allspice berries
1½ tsp cumin seeds and coriander seeds
1½ tsp paprika
1½  tsp black peppercorns
½ tsp ground turmeric
¼ tsp ground cloves
1 tsp soft light brown sugar
5-6cm piece fresh ginger, peeled and roughly chopped
1 head of garlic, cloves separated, peeled and roughly chopped
1 medium onion, peeled and roughly chopped
1/3 cup double-cream plain yoghurt
Salt and milled pepper

For the lamb

2kg bone-in lamb leg, trimmed of excess fat

2 Tbsp sunflower oil
1 packet plum tomatoes, halved
2 medium onions, peeled and quartered
5 cloves garlic, peeled
2 Tbsp tomato paste
¼ cup apple cider vinegar
1-2 scotch bonnet chillies, pierced all over with a knife (optional)
2 cinnamon sticks
2 cups chicken stock
600ml full-fat coconut milk
500g black-eyed beans, cooked

For the salsa

½ bag plum tomatoes (about 2 or 3), halved, deseeded and finely chopped
1 medium red onion, peeled and finely chopped
1 punnet coriander, leaves and soft stems, roughly chopped
½ lime, juiced

Method

1. Finely crush the allspice berries, cumin, coriander and black peppercorns in a pestle and mortar.
2. Blitz together all the marinade ingredients, except the yoghurt, into a paste.
3. Add yoghurt and blitz for a few seconds until smooth.
4. Coat the lamb in
the marinade, loosely cover with clingfilm and chill for at least 1 hour.
5. Preheat oven to 170°C.
6. Heat oil in a pot and sauté́ half the tomatoes, onion and garlic for about 3-5 minutes, until golden and softened.
7. Transfer to a bowl and repeat the process with the remaining tomatoes, onion and garlic.
8. Add the first batch back into the pan and stir through tomato paste, vinegar, scotch bonnets (if using), cinnamon and stock.
9. Add the mixture to a large roasting tray then place lamb and any excess marinade on top.
10. Cover with foil and roast for 2 ½ hours.
11. Stir through the coconut milk and beans into sauce and roast for a further 45-60 minutes.
12. Remove from the oven and rest for at least 15-20 minutes.
12. Combine the salsa ingredients and season.

13. Serve the lamb with lashings of the delicious sauce and garnished with fresh herbs and salsa on the side.

Also read: Roast lamb with garlic and tomato sauce

Jamie Oliver’s slow roasted lamb

Serves 6

Make sure to cover the meat with foil after cooking so that it retains all its juices while resting.

Ingredients

5 beef sausages, casings removed
1 punnet fresh sage, leaves picked
2 small bulbs fennel, chopped
2 red onions, chopped
1 cup white wine
1 cup cubed sourdough bread
3kg deboned lamb shoulder
1 bulb garlic, cloved peeled

For the green sauce

1 Tbsp pistachios or almonds
1 Tbsp olives
1 Tbsp capers, drained
2 Tbsp chopped baby gherkins or cornichons
4 anchovy fillets
2 Tbsp English mustard
1 punnet mint, leaves picked
1 punnet parsley, leaves picked
Glug red wine vinegar
Glug olive oil

Method

1. Heat oil in a large pan and sauté sausage meat for about 5-6 minutes until golden and slightly crispy. (Use the back of a spoon to break the mince up if needed).
2. Add sage, fennel and onions and cook over a low-medium heat for about 20 minutes or until soft and caramelised. (Remember to stir, and do not burn any of the bits.)
3. Pour in the wine, then simmer for another 5 minutes.
4. Season, taste and adjust seasoning if needed.
5. Stir in sourdough chunks, remove from the heat and set aside to cool completely.
6. Place lamb onto a work surface, meat side facing up. Season well.
7. Place cold stuffing onto one end of the lamb and roll up to enclose. Secure with kitchen twine.
8. Preheat oven to 150°C.
9. Drizzle a deep baking tray with oil, scatter with garlic and place lamb on top.
10. Roast lamb for 3.5 to 4 hours, covered and basting with tray juices every 20 minutes.
11. Remove lamb from tray, cover with foil and leave to rest for 1 hour.
12. Blitz together the green sauce ingredients until desired consistency.
13. Serve lamb sliced and drizzled with green sauce.

Stuffing step by step

Step 1

Step 2

Step 3

Step 4

THE MK JUDGING PANEL

I really enjoyed Jamie Oliver’s recipe. The stuffing is simply delicious and can actually become a meal on its own. The meat was incredibly juicy and tender, too.

SAN-MARI MOUTON
Art Director

I think the cut of lamb used in Yotam’s recipe was a good choice, as well as the delectable black bean and tomato sauce it gets served with.

SJAAN VAN DER PLOEG 
Food Stylist

It honestly is tricky to choose between the two as both recipes are winners in my eyes. I’m obsessed with the stuffing in Jamie’s recipe and that coconut sauce in Yotam’s is to die for. In both recipes, the meat was incredibly tender, not dry at all and packed with so much flavour.

CHAD JANUARY
Editor

I loved Yotam’s recipe simply because lamb is quite a rich piece of meat, but paired with the coconut, tomato and black bean sauce, it cuts through that richness beautifully.

ZHANN SOLOMONS
Head of Photography

I’m obsessed with Jamie’s recipe! It’s quite rich, but since lamb is such a showstopper roast, you’ll want to give it the decadence that it deserves. That green sauce is quite fragrant and flavourful so it could be used to accompany any roast, be it chicken, beef or pork. A sure winner for me!

MURUSHKA LALGITH
Digital Intern 

Roast with the most

• Although whole roasted lamb can be considered quite a costly meal, there are many ways to not only cut the costs, but get even more out of your roast:
• Swap out the leg of lamb or lamb shoulder for a cheaper cut like beef brisket, which although costs less, can be treated in the same manner.
• Omit the sausage and pistachios in the stuffing for Jamie’s recipe and bulk up with the torn bread chunks, fresh herbs and almonds.
• Cook both lamb dishes for about 1-2 hours longer over a low heat until it is soft enough to be shredded with a fork. The shredded meat will feed a crowd better as opposed to thick slices.
• Once lamb has been removed from the bone, toss the leftover bones and pan drippings into a pot. Top with water and 1 can chopped tomatoes to create a delicious gravy to pair with it.
• Any leftover stuffing can be rolled into meatballs, pan-fried until golden and tossed into cooked pasta and drizzled with pan drippings for a delicious weeknight meal. Remember to season well and add a splash of lemon juice or Worcestershire sauce. Thicken with corn flour if desired.

Words, Recipes and Styling: Chad January
Photographs: Zhann Solomons

Also read: A burger bonanza in MyKitchen 

The post MK test out 2 yummy slow roasted lamb recipes appeared first on MyKitchen.

When word first got out that the man himself, Jamie Oliver, would be opening a Jamie’s Italian South Africa, foodies and non-foodies alike could barely contain their excitement. Besides being a celebrated cookbook author, having his own television show and selling a range of kitchen- and cookware, Oliver can also proudly boast the vast popularity of his restaurant, now reaching 19 countries across the globe.

By Jana du Plessis

Situated in Melrose Arch, Johannesburg, Jamie’s Italian opened late last year to welcome diners to casual Italian dining with a Jamie Oliver flair. The food is simple, fuss-free and the menu is not too long – not because it’s skimpy in it’s offerings, but rather as a result of quality over quantity. Flavours vary between rich tomato sauces, meaty mushrooms and carefully selected seafood options. And, of course, you will find classic Italian touches in cheese, hints of chilli and garlic that round off everything from pizza to pasta, bruschetta to steak.

The dessert and drinks menu continues waving the red, green and white flag. You would have to choose between a creamy panna cotta, Amalfi lemon meringue cheesecake or affogato. Not to mention the epic chocolate brownie and molten chocolate praline pudding! To drink, you cannot go wrong with an Aperol Spritz, but the Bellini, Rossini and straightforward Italian wine will definitely make the decision that much harder.

The restaurant itself is styled with drama and sophistication without being overly decorated or pretentious. Even though it has a relaxing atmosphere, it makes for an excellent choice for celebrations like a birthday or family get-together. Don’t worry about it being too loud or busy, the constant buzz is just enough to keep your spirits high without drowning out your own voice.

From what we’ve seen and heard about this cosy eatery, we certainly think that Cape Town and Durban deserve some Jamie Oliver hospitality too!

The post Fine Italian dining, at Jamie’s Italian South Africa appeared first on MyKitchen.

Not everyone considers themselves to be the Jamie Oliver or Nigella Lawson of their kitchen. In fact, some people even wish to avoid the kitchen completely if they can! But despite the opposition, there are times when cooking is inevitable, and there are a few tricks to ease the mind and effort it takes to have dinner ready by hungry o’clock.

By Jana du Plessis

Get planning
The last thing that you want to do when you don’t like spending time in the kitchen, is to plan the time you have to spend there. But don’t be put off just yet! By quickly putting together an action plan of what to cook, what to buy and when it’s going to happen, you’ll save time and brainpower in the long run. Choose your recipes and figure out how long each component will take to prepare. We recommend one-pan dishes so there is no fuss over multiple elements, or a meal that can freeze well so you can prep it when you have spare time.

Stay simple
If you’re not comfortable in the kitchen, don’t overcomplicate things by cooking a dish or using ingredients you are unfamiliar with. It’s all about doing what you know and doing it well. The more you cook the same type of dish, the less of an uphill battle it will be. That doesn’t mean that you will only be cooking chicken and rice for the rest of your days – sometimes it will be garlicky chicken, other days it could be tomatoey rice. Just make sure you know your ingredients and understand the flavours you love.

Prep in advance
Short on time when you get home from work? Cut up your veg the night before and divide your meat between individual bags before you freeze it. If cooking a big batch of pasta on the weekend will take some pressure off during the week, by all means do so. Just take into consideration what you cook in advance and how long it will keep for.

Mean, clean machine
There is no worse feeling to turn around and see a sink-full of dirty dishes after you have been slaving away in front of your stove. Fill your basin with warm, soapy water and wash each utensil as you use it – by the time dinner is served, the dishes are already taken care of.

What are your tips to keep your time in the kitchen effortless and enjoyable? Share them with us here or on our social media!

The post How to enjoy cooking (even when you don’t) appeared first on MyKitchen.