Editor Chad January has your weeknight suppers sorted with these five-ingredient crowd-pleasers, plus meals you can make in under 15 minutes.

Piri-piri mussels 

Serves 4-6 

Ingredients

FOR THE PIRI-PIRI SAUCE  

2 red peppers, seeded and charred 
6 cloves garlic, chopped 
6-8 red chillies, halved and seeded 
2 Tbsp smoked paprika  
20g coriander, plus extra for serving 
1 lemon, zested and juiced 
½ cup canola oil
salt and milled black pepper   

FOR THE MUSSELS  

2 onions, chopped 
2 cloves garlic, chopped 
½ cup cream
1 kg half-shelled mussels  
1 lemon, cut into wedges, for serving 
6 Portuguese rolls, for serving 
handful fresh coriander, for serving  

Method

1. Slice peppers and blitz with garlic, chilli, paprika, coriander, lemon zest and juice, and oil. Season and set aside. 
2. Heat oil in a large pan and sauté onions for 5 minutes. 
3. Add garlic and cook for 1-2 minutes. 
4. Add 1 cup of piri-piri sauce and cream, and season. 
5. Bring sauce to a simmer, add mussels, and cover with a lid. 
6. Cook for 4-5 minutes and add an extra squeeze of lemon juice. 
7. Serve immediately with crusty rolls, lemon wedges, coriander and extra piri-piri sauce on the side.

Foodie Fact  

Peri-peri, piri-piri and peli-peli all mean juicy prawns dripping in a zesty hot sauce – it just depends which part of the world you’re in. Here, we’ve gone with Mozambican piri-piri. 

Pizza bianco 

Serves 4 • Total Time 35 Min 

Ingredients

500g assorted tomatoes, halved or quartered 
1 focaccia  
1 tub buffalo mozzarella, torn 
Fresh basil, for serving 
Balsamic vinegar, for serving  

Method 

1. Preheat oven to 180°C. 
2. Arrange tomatoes on a greased baking tray. Drizzle with oil and season. Roast for about 15 minutes or until tomatoes have blistered. 
3. Brush focaccia with oil and heat in the oven for 2-3 minutes. 
4. Top focaccia with roasted tomatoes, chunks of mozzarella and fresh basil leaves. 
5. Season generously and drizzle with balsamic vinegar and olive oil before serving. 

Heads Up!  

Oil, salt and pepper have been omitted from the ingredient lists of the five-ingredient meals since these are items you’re likely to have in your pantry. If you’re out of leftover cooked meat, then opt for another protein such as sliced chorizo, chopped ham or canned tuna.  

Reuben sarmies 

Serves 4 

Ingredients

2 Tbsp red wine vinegar 
2 tsp Dijon mustard  
salt and milled black pepper 
8 slices rye, sourdough or ciabatta, sliced and buttered 
1 cup leftover cooked meat, sliced (chicken, pork, lamb or beef) 
1 red onion, sliced 
½ jar sliced or grated beetroot, drained
2 cups grated mature cheddar  
micro herbs, for serving 
white cocktail onions, for serving  

Method

1. Whisk vinegar and mustard together and season. 
2. Place four slices of bread, butter-side down, on a board and layer with meat, onion, beetroot and cheese. Drizzle with mustard dressing. 
3. Top sandwiches with remaining bread slices and toast in a hot pan or sandwich press until cheese has melted. 
4. Secure sandwiches with a wooden skewer and garnish with micro herbs and cocktail onions. Serve immediately.

Herby grilled lamb chops 

Serves 4 • Total Time 20-25 Min 

Ingredients

8 lamb rib chops  
1 tsp coriander seeds, crushed 
2 lemons, 1 zested and juiced and 1 cut into wedges, for serving 
¼ cup barbecue sauce 
4 sprigs fresh rosemary or thyme  

Method

1. Drizzle lamb chops with oil and season well. 
2. Rub with crushed coriander – seeds, lemon zest and juice. Set aside to marinate for 10 minutes. 
3. Place lamb chops over medium-hot.. coals and cook for 6-8 minutes per side, or according to your preference. Baste regularly with barbecue sauce.
4. Serve chops with lemon wedges and garnish with fresh herbs. 

Bulk It Up  

Serve with creamy mash, a side salad or cheesy braaibroodjies.  

Chicken and corn nachos 

Serves 4 

Ingredients

3 Tbsp butter 
2 cans (410g each) corn kernels, drained and rinsed 
4 tsp paprika 
1 tsp chilli flakes 
2-3 jalapenos, sliced 
handful fresh parsley or coriander, chopped 
3 chicken breast fillets, sliced 
glug olive oil 
salt and milled black pepper 
300g halloumi, sliced 
240g corn nacho chips 
handful fresh rocket 
2 avocados, cubed or sliced 
lime wedges, for serving  

Method 

1. Heat butter in a pan and fry corn for 2 minutes. 
2. Add 1 tsp paprika, chilli flakes, jalapeno and fry for another 2 minutes. Set aside and stir through herbs. 
3. Drizzle chicken with oil, season, and rub with remaining paprika. 
4. Heat a griddle pan over a high heat and grill chicken for about 3 minutes per side or until cooked through. Set aside. 
5. Add halloumi to the pan and grill for 2-3 minutes per side until golden. 
6. Divide corn, chicken, halloumi and nacho chips between serving bowls. 
7. Top with rocket and avo, and serve with lime wedges.

The post Time-Saving And Budget-Friendly Family Meals appeared first on MyKitchen.

There is something about cranberries that just gets us into the Christmas spirit. Try it yourself by making these lamb chops with cranberry balsamic glaze.

SERVES 6 // COOK TIME 25 minutes

INGREDIENTS 
For the minty yoghurt
40 g packet fresh mint, leaves picked
1 cup full cream yoghurt
For the cranberry balsamic glaze
1 cup dried cranberries
¼ cup balsamic vinegar 
1 orange, zested and juiced
¼ cup sugar
For the lamb
2 tbsp oil
6 lamb chops

METHOD
For the minty yoghurt
1. Place mint and yoghurt in a food processor and blend until smooth; season to taste. Transfer to a serving bowl and keep in the fridge until ready to serve.
For the cranberry balsamic glaze
1. Cover cranberries with boiling water and soak for 30 min. Drain.
2. Place cranberries in a small pot over medium heat. Add vinegar, zest and juice and sugar. Simmer for 5 minutes, until the sugar has dissolved and the mixture has thickened slightly.
3. Blend half the cranberry mixture with a stick blender or food processor until smooth and mix together with the remaining glaze. Season.
For the lamb
1. Preheat the oven to 200°C.
2. Drizzle lamb chops with olive oil and season.
3. Heat an oven-safe pan over medium-high heat and sear the lamb chops for 2 minutes on each side.
4. Transfer pan to oven and cook for 10-15 minutes, or to preferred level of doneness. Drizzle half the cranberry glaze over the chops 2 minutes before they finish cooking and return to the oven. Keep an eye on the chops at this point, as they can burn easily.
5. Brush lamb chops with more cranberry glaze and serve with minty yoghurt.

Quick Tip: For added crunch, sprinkle a handful of roughly chopped roasted almonds over the lamb to serve.

This shredded beef couscous recipe is the perfect dish to make when you have leftover roast beef! It’s quick, delicious and can be adapted with any meat.

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Are you looking for a great tasting single-serving meal this Sunday? Then this roast lamb chops with mushrooms recipe is for you.

SERVES 1 // COOK TIME 35 mins

INGREDIENTS
2 lamb chops
4 button mushrooms, quartered
2 portabellini mushrooms, quartered
1 tbsp thyme leaves, plus extra sprigs to garnish
2 tbsp olive oil
Salt and pepper

METHOD
1. Preheat oven to 180°C.
2. Heat a griddle pan until smoking hot. Sear the lamb chops for 1 minute on each side.
3. Place the mushrooms and thyme leaves in a roasting dish or ovenproof pan, with the chops on top. Drizzle with the olive oil and season. Roast for 25 minutes, or until cooked through.
4. Remove from the oven and garnish with extra thyme sprigs to serve.

This incredibly cheap and easy honeyed beef and broccoli stir-fry is our ode to two-minute noodles. It’s also a super tasty freezer dish, so you can make a huge batch and portion it out for this week’s work lunches.

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Enjoy bigger, bolder flavour with Hinds spices. Because when you cook with Hinds, you’re giving food that winning taste, AND you stand to WIN your share Of R250 000 in cash.

To enter, buy any two Hinds products, WhatsApp ‘Hinds’ to 021 180 2800, and snap a pic of your till slip and follow the prompts. The more you buy, the more you can enter, the greater your chance of winning.

Here’s how to give lamb chops with potato salad and a sweet & sour beans side that winning taste with Hinds, The Strong One.

You will need…

Lamb Chops
Season with Hinds Steak and Chops Spice as required for the amount of chops and/or season to taste.
1,2 – 1,6 Kg / 8 lamb chops
Canola oil, to fry
2 Tbsp butter or margarine

Potato Salad
650 g / 4-5 medium potatoes, peeled & cut into 2cm pieces, boil in salted water until cooked
Fresh chives, finely chopped
1 onion, finely chopped
250 ml / 1 cup mayonnaise
2 tsp Hinds Potato Spice
80 g / 2 Rhodes Quality Dill Gherkins, finely chopped
4 eggs, hard-boiled, peeled and cut into quarters

Bean Salad with Mixed Herbs & Paprika
4 x 400 g Rhodes Quality Beans
1 onion, finely chopped
1 tsp Hinds Paprika
1 tsp Hinds Mixed Herbs
2 Tbsp Hinds Salt and Vinegar Spice
125 ml / 1⁄2 cup olive or sunflower oil
Freshly chopped parsley to serve
Pinch Hinds White Pepper

Now let’s get cooking!

Lamb Chops
Sprinkle the Hinds Steak and Chops Spice over the lamb. Heat a splash of oil and the butter in a large frying pan and fry the chops for 3 – 5 minutes on each side, depending on how thick your chops are cut. If they are thicker, you may have to cook them for longer. Once done, remove from the pan and set aside to rest.

Potato Salad
To make the potato salad, combine all the ingredients in a large salad bowl and mix gently, while the potatoes are hot and sprinkle the chopped chives on top.

Bean Salad with Mixed Herbs & Paprika
Combine the Rhodes Quality Beans, onion, Hinds Paprika, Hinds Mixed Herbs and oil. Add Salt to season and splash vinegar to taste. Add Hinds White Pepper to taste and freshly chopped parsley to serve.

CHEFS’S TIP
To boil eggs, bring the water to the boil in a pot first then add your eggs. Set a timer for 7 minutes for soft eggs or 10 – 12 minutes for hard-boiled, depending on the size of your eggs. Once cooked, remove the eggs from the boiling water and place them in a bowl of cold water to cool them down and stop them from over-cooking, which can turn them blue and/or makes them hard to peel.

Images: Courtesy Image

The post Lamb Chops Seasoned With That Winning Hinds Taste! + stand a chance To WIN Your Share Of R250 000 In Cash appeared first on MyKitchen.

We love entertaining, and when we have special guests over for lunch or dinner, we also like to make a splash. This is an absolutely gorgeous meal of gourmet lamb chops that will leave your guests in awe, and it gives you a chance to make the most of the last of this summer’s produce.

INGREDIENTS
For the lamb chops
Rack of lamb, frenched (6–8 chops)
3 tbsp olive oil
Salt and black pepper
For the blackberry salsa
1 cup blackberries
¼ red onion, peeled and finely chopped
½ clove garlic, peeled and chopped
Handful coriander, finely chopped
Juice and zest of 1 lime
1 tbsp honey
Salt
For the sweet-potato quinoa cakes
1 large sweet potato
¾ cup rainbow quinoa
1 small onion, peeled and chopped
1 clove garlic, peeled and chopped
½ tsp thyme
Salt and black pepper
Olive oil, to fry
For the rosemary crème fraîche
½ cup crème fraîche
1 tsp finely chopped fresh rosemary
½ clove garlic, peeled and chopped
1 tsp lemon zest
Salt and black pepper

METHOD
For the lamb chops
1. Preheat oven to 200°C.
2. Rub the rack of lamb with olive oil, salt and pepper.
3. Heat a pan to a very high heat and brown the lamb.
4. Place the lamb in a roasting tin and roast for 10–15 minutes.
5. Let the lamb rest for 5–10 minutes, then cut into chops.
For the blackberry salsa
1. Place all the ingredients in a bowl and toss to combine. Season to taste.
For the sweet-potato quinoa cakes
1. Prick the sweet potato all over with a fork. Microwave it on high for 15 minutes, or until cooked through, turning halfway.
2. Spoon out the flesh and discard the skin. Mash well.
3. Cook the quinoa according to the package instructions.
4. Fry the onion, garlic and thyme over medium heat for 5–10 minutes, until golden and soft. Season with salt and pepper.
5. Combine the mashed sweet potato, cooked quinoa and onion. Shape into small, round patties.
6. Heat a little oil in a large non-stick pan over medium heat and fry the patties in batches until golden and heated through.
For the rosemary crème fraiche
1. Mix all the ingredients together.
2.Serve the lamb chops topped with blackberry salsa, with sweet-potato quinoa cakes and rosemary crème fraiche on the side.

The post Lamb chops with blackberry salsa, sweet potato quinoa cakes and rosemary crème fraîche appeared first on MyKitchen.