An orange looking squash that’s not for kids. Find out how to make this epic drink from Marina Filippelli’s book Foolproof Picnic. 

“I first created this drink (adapted from the Brazilian cachaça cocktail, traditionally made with either passion fruit, limes or coconut) to take to a party’, says Marina. ‘I combined the three classic batida flavours into one, poured it into a bottle and was almost out of the door when it dawned on me that it looked dangerously like orange squash. My husband, Nick, quickly scribbled ‘Not for kids’ on the bottle, and a brand was born. I make this in a large screw-top jar or bottle with a wide enough opening for the ingredients to go in easily.” 

Passion fruit, coconut and lime batida  

Serves 6  

Ingredients 

8 passion fruit 
4 unwaxed limes 
450ml (2 cups) coconut water 
200ml (scant 1 cup) cachaça or vodka 
3 Tbsp caster (superfine) sugar  

Method 

1. Cut passion fruit in half and scoop pulp into the jar or bottle. 
2. Quarter limes and squeeze in the juice, dropping the squeezed quarters in as well. Add remaining ingredients, screw on the lid and give the bottle a good, vigorous shake. 
3. You could strain the mixture now, but I like to let it sit for at least 30 minutes in the fridge for the lime wedges to continue adding flavour to the drink. 
4. Strain into individual sealable bottles and chill. Ideally you want to drink it ice-cold, so I tend to pop the bottles into the freezer, avoiding the risk of it warming up too much in transit. It has a high alcohol content so although it might turn to slush, it shouldn’t fully freeze.

 Recipe: Marina Filippelli (Foolproof Picnic)

Photography: Supplied

The post Passion fruit, coconut and lime batida appeared first on MyKitchen.

Island-hop through the flavours of coconut, pineapple, lime and chilli as you get to know Mozambique’s cuisine.

Piri-piri sauce 

Makes 500 ml // Total time 10 minutes

Ingredients

1 red pepper 
3 jalapelio chillies 
4-5 African bird’s eye chillies, deseeded and chopped 
5 cloves garlic, chopped 
Handful fresh basil 
1 red onion, chopped 
1 cup olive or canola oil 
1 Tbsp smoked paprika 
1 lemon, zested and juiced 
Salt and milled black pepper  

Method

1. Blister pepper and chillies over a flame for 2-3 minutes and set aside to cool.
2. Deseed and roughly chop. 
3. Blitz peppers in a food processor along with remaining ingredients. Season well. 
4. Store in an airtight container and refrigerate. The sauce can be kept for up to two weeks in the fridge.

Spicy spatchcocked chicken 

Serves 4 // Total time 1 hour 45 minutes

Ingredients

1 whole chicken, spatchcocked and giblets removed 
Glug oil 
Salt and milled black pepper 
2 tsp smoked paprika 
1/3 cup piri-piri sauce 
1/4 cup melted butter 
Handful fresh coriander or basil, chopped 
2 limes, zested and juiced  

For serving  

Plain yoghurt 
Lime wedges 
Pita or flatbreads  

Method

1. Preheat oven to 180°C. 
2. Drizzle chicken with oil and rub with salt, pepper and paprika. 
3. Rub chicken with 3 Tbsp piri-piri sauce, taking care to coat it evenly. 
4. Place chicken, skin-side up, onto a greased baking tray and roast for 20-25 minutes. 
5. Meanwhile, combine remaining sauce, butter, fresh herbs and half the lime zest and juice in a bowl. 
6. Remove chicken from oven and brush generously with spicy butter mixture. 
7. Return to oven and cook for another 50-60 minutes, brushing with butter mixture every 12-15 minutes or until cooked through and well charred. 
8. Drizzle immediately with remaining lime juice and sprinkle with zest. 
9. Serve chicken hot with yoghurt, lime wedges and charred pita or flatbreads. 

Mussel Hotpot with coconut rice 

Serves 4 • Total time 30-40 minutes

Ingredients

For mussel hotpot  

Glug canola or olive oil 
3 onions, chopped 
4 cloves garlic, sliced 
1 red chilli, halved and deseeded Handful fresh coriander, plus extra 
1/4 cup piri-piri sauce
1 cup fish stock 
1 can (400m1) coconut cream or coconut milk 
800g fresh or frozen mussels, cleaned (defrosted) 
1 lemon, zested and juiced 
Salt and milled black pepper  

For the coconut rice  

1 can (400m1) coconut milk 
1 cup water 
Handful fresh coriander 
1 red chilli, halved 
3 cloves garlic, peeled 
1 cup basmati rice  

For serving  

Fresh coriander 
Desiccated coconut 
Chilli flakes 
Lemon or lime wedges  

Also read: Pasta nero with fresh mussels 

Method

1. Heat oil in a large pot over medium heat. 
2. Sauté onions for 3-5 minutes before adding garlic, chilli and coriander, then cook for another 3-5 minutes. Add a splash of water if needed. 
3. Stir through piri-piri sauce and cook for a further 5 minutes. 
4. Add in fish stock and coconut cream. Cover and simmer gently for 12-15 minutes, stirring often. 
5. Add mussels, cover with a lid and simmer for 8-10 minutes or until mussels have opened (discard any closed mussels). 
6. Add zest, lemon juice and fresh coriander. Season well. 
7. For the coconut rice, bring coconut milk, water, coriander, chilli and garlic to a boil and cover with a lid. 
8. Add rice and cook until fluffy (about 10-12 minutes). Place into a colander or fine-mesh sieve. 
9. Remove coriander, chilli and garlic from rice and discard. 
10. Steam steam for about 5-6 minutes. 
11. Fluff rice with a fork and stir through extra chopped coriander, desiccated coconut and chilli flakes. 
12. Serve mussel pot with coconut rice and lemon or lime wedges on the side.

Island style prego rolls 

Serves 4 // Total time 15 minutes plus marinading time  

Ingredients

For the steaks  

1/4 cup piri-piri sauce
1/4 cup tomato sauce or purée 
3 cloves garlic, chopped 
2 Tbsp brown sugar 
Salt and milled black pepper 
4-minute steaks (50-100g each)   

For the salad  

1/2 pineapple or mango, peeled and cubed 
1/2 cucumber, chopped 
1/2 red onion, chopped 
Glug olive oil 
Handful fresh coriander, chopped  

For serving 

Portuguese rolls, buttered and toasted 
Lemon or lime wedges  

Method

1. Combine piri-piri sauce, tomato sauce or purée, garlic and sugar. 
2. Season steaks well and add to sauce. Marinate for 30 minutes. 
3. Combine salad ingredients, season and set aside. 
4. Fry steaks in hot oil for 1-2 minutes, basting with marinade while cooking. Set aside. 
5. Layer rolls with steak, salad and drizzle with any remaining marinade. 
6. Serve hot with lemon or lime wedges.

 Also read: Our top 4 citrus infused marinades

Words by: Chad January
Photography: Zhann Solomons

The post Get a taste of Mozambique with these yummy recipes appeared first on MyKitchen.

Allow the vibrant flavours of chilli, coriander and lime to transport you to foodie heaven with editor Chad January’s Latin American-inspired feast.  

Brazilian moqueca (fish stew) 

Serves 4 • Total Time 25-30 Min  

Ingredients

2x250g sustainable white fillets, skinned and cut into large chunks 
500g frozen marinara mix, defrosted 
salt and milled black pepper  
1 lime, zested and juiced 
1 Tbsp coconut oil 
1 onion, chopped 
3 carrots, peeled and chopped 
1 red pepper, seeded and chopped 
3 cloves garlic, sliced 
1 jalaperno, seeded and chopped
1 Tbsp tomato paste
Pinch of sugar 
2 tsp smoked paprika  
1 tsp ground cumin  
1 cup fish stock  
4 salad or plum tomatoes, chopped 
1 can coconut cream
2 spring onions, sliced 
½ punnet coriander, chopped, plus extra for serving 
pinch chilli flakes 
cooked basmati rice, for serving  

Method

1. Place fish and marinara mix into a bowl and season well. 
2. Toss together with lime zest and juice, and set aside. 
3. Heat oil in a large pot. Add onions, carrots and peppers, and fry for 5-6 minutes or until soft. 
4. Add garlic and jalapeno to the vegetable mixture and cook for a further 2-3 minutes. 
5. Stir through tomato paste and sugar. Cook for about a minute and add spices. 
6. Add stock. Bring to the boil and simmer for 5 minutes. 
7. Add tomatoes and coconut cream, cover and allow to simmer for another 5 minutes. 
8. Nestle fish into stew and simmer, covered, for 6-8 minutes. 
9. Stir through spring onions and coriander, and season. 
10. Serve stew scattered with fresh coriander, a pinch of chilli flakes and basmati rice.

Foodie Fact 

The national dish of Brazil is called feijoada, a hearty black-bean stew cooked with veggies and various cuts of pork. It is sometimes served with slices of oranges, meant to help aid digestion after eating the heavy meal.   

Peruvian prawn and lime ceviche 

Serves 2 • Total Time 15 Min 

Ingredients

½ red onion, chopped
½ red pepper, chopped
½ red chilli, seeded and chopped
2 Tbsp fresh coriander, chopped, plus extra for serving 
½ cucumber, cubed
3 limes, zested and juiced 
8-10 prawns, defrosted and shelled 
1 avocado, cubed 
nacho chips, for serving  

Method

1. Combine red onion, red pepper, chilli, coriander, cucumber, lime zest and juice in a large bowl. 
2. Add prawns and coat evenly. Set aside for 4-5 minutes to cure. 
3. Serve prawn ceviche topped with avocado, fresh coriander and nacho chips.

Did You Know 

Each year, 300 farmers flock to Lima in Peru to join the Mistura Food  Festival to honour Peru’s vibrant cuisine and regional produce. As the country grows 3 000 varieties of potato, that’s something  we would put on our ‘must munch’ list!  

Ham and cheese Argentine tortilla de papas 

Serves 6-8 • Total Time 45 Min 

Ingredients

10 medium potatoes, peeled, cubed and boiled 
vegetable oil, for frying 
salt and milled black pepper  
4 eggs, whisked 
3 Tbsp chopped fresh parsley or coriander  
2 tsp chilli flakes  
pinch nutmeg  
1 packet shaved ham 
2 cups grated cheddar or mozzarella

Method

1. Preheat oven to 180°C. 
2. Combine eggs, fresh herbs, chilli flakes and nutmeg in a bowl. 
3. Add potatoes and toss through with egg mixture until well combined. Season well. 
4. Add half the mixture to a greased 20-23cm cake tin. 
5. Arrange ham slices on top of mixture and cover with cheese. 
6. Top with remaining potato mixture and level with the back of a spoon. Bake for about 25-30 minutes or until golden. 
7. Unmold onto a platter and serve immediately. 

Spinach and mozzarella Argentine tortilla de papas 

Serves 6-8 • Total Time 45 Min 

Ingredients

glug olive oil 
2 onions, chopped 
2 cloves garlic, chopped 
6 eggs, whisked 
2 Tbsp Dijon mustard  
1 tsp chilli flakes 
3 Tbsp chopped fresh parsley or coriander  
800g spinach or Swiss chard, finely chopped 
salt and milled black pepper  
2 cups grated cheddar or mozzarella   

Method

1. Preheat oven to 180°C. 
2. Heat oil in a large pan and fry onions and garlic for 3-5 minutes or until lightly golden. 
3. Whisk together eggs, mustard, chilli flakes and fresh herbs in a large bowl. 
4. Fold through spinach until well combined. Season. 
5. Place half the mixture into a greased 20-23cm cake tin and cover with cheese. 
6. Spread remaining mixture over the cheese and bake for 20-25 minutes or until golden and cooked through. 
7. Unmold onto a platter and serve immediately. 

On The Side 

This version of tortilla de papas (Spanish omelette) was created by Patricia Rodriguez and Romina Moore, the owners of Las Chicas del 3 food stall in Buenos Aires’ bustling Mercado Central market. The couple became an internet sensation after being featured on Netflix’s Street Food: Latin America 

Argentinian spicy mince empanadas 

Makes 15-18 • Total Time 45 Min  

Ingredients

FOR THE MINCE  

glug olive oil  
1 onion, chopped 
½ yellow pepper, chopped
½ green pepper, chopped
3 cloves garlic, chopped 
1 red chilli, seeded and chopped 
250g beef, chicken or pork mince 
2 tsp smoked or regular paprika  
1 tsp chilli flakes  
1 tsp ground coriander 
½ tsp ground cumin  
2 Tbsp tomato paste 
pinch of sugar  
10g fresh coriander, chopped 
salt and milled black pepper  

FOR THE DOUGH  

3 cups flour  
½ tsp salt  
200g butter, grated 
1 egg 
¼ cup milk  

Chef’s Tip: In a rush? Swap the empanada dough for puff pastry. 

Method

1. Heat oil in a large pan and fry onions and peppers for 5 minutes. 
2. Add garlic and chilli and fry for another minute. 
3. Add mince and brown over high heat for about 8-10 minutes. 
4. Add spices and cook for a further 3-5 minutes. 
5. Stir through tomato paste and sugar. Add a splash of water and cook for a further 5-6 minutes. 
6. Stir through coriander and season well. Set aside to cool. 
7. For the dough, combine flour and salt in a large bowl. 
8. Add butter, and rub together with your fingertips to resemble fine breadcrumbs. 
9. Add egg and mix until combined. 
10. Add milk a little at a time, while mixing, until the dough comes together. 
11. Preheat oven to 180°C. 
12.  Roll out on a floured surface to about 2cm thick.  
13. Cut out as many circles as possible ‘114 using a 8cm cookie cutter or ramekin. Set aside. 
14. Place a spoonful of filling in the centre of each disc and fold to enclose. Crimp edges with your fingers. 
15. Brush with egg wash and bake for 15-20 minutes or until golden and cooked through. 
16. Serve while hot, with your favourite dipping sauce and scattered with fresh coriander. 

 On The Side 

The country that eats the most empanadas is Argentina. Argentinians consider dinner time to be around 9 or 10pm, so they snack on a few of these savoury pies at about 5pm to sustain them until dinnertime.   

The post Bring On The Heat With The Latin American Cuisines appeared first on MyKitchen.

It is no secret that variety is the spice of life, so make sure that you have all the right mix of ingredients to make all your favourite dishes.

1. Soya sauce

Used extensively in Asian cooking, salty soya sauce is a key ingredient to have in your pantry as it replaces the need for salt and adds a depth of flavour to dishes.

2. Sesame oil

Sesame oil is a flavour enhancer – it packs a nutty punch that none of the usual plant oils can compete with.

3. Sesame seeds

Usually toasted in a dry pan to give them a little colour and release their flavour, white and black sesame seeds are often incorporated in Asian dishes as well as used as a crunchy topping.

4. Fish sauce

Curries, stir-fries and soups almost always call for a splash of fish (or oyster) sauce, so it’s a staple that you can’t be without.

5. Chilli

If heat is not your thing, you can skip this one, but dried and fresh chilies are key components of many dishes.

6. Miso paste

Miso (a fermented soybean paste) is an indispensable staple in Japanese cooking thanks to its versatility and umami flavour, which balances dishes so effortlessly.

7. Lime juice

When added during cooking, lime juice (or fresh limes when available) assists in macerating the other ingredients – helping to balance some out and bring out the vibrance of others.

8. Palm Sugar

If you’ve got a sweet tooth (and even if you don’t) this is another ingredient that is often called for in Asian recipes. It is a natural sweetener, with a caramel-like flavour, made from the nectar of the coconut palm.

9. Hoisin sauce

This multi-purpose sauce is necessary for its versatility. It can be used as a dipping sauce, as a basting, as a stir-fry sauce and as a lifesaver to balance a recipe that may be a little too salty or too acidic.

10. Mirin

Like sake, Mirin is a sweet, fermented rice wine that is used to make marinades, basting sauces and dipping sauces. You can substitute it with a dry sherry or dry white wine, but it will lack that authentic Asian flavour.

By Lynette Botha

Photography by: Shutterstock, Pexels

The post 10 Essential ingredients for the ultimate Asian pantry appeared first on MyKitchen.

You deserve a refreshing drink after a long week of hard work! The sweetness of the watermelon is beautifully balanced by the lime in this spritzer.

SERVES 4 // COOK TIME 10 min

INGREDIENTS
3 cups cubed watermelon, rind and seeds removed
2 limes (zest of 1, juice of 2)
2 cups crushed ice
1 cup soda water

METHOD
1. Place the watermelon, and lime zest and juice in a blender and blend until smooth.
2. Divide the crushed ice between 4 glasses.
3. Pour the watermelon mixture over the ice. Top up with soda water and serve.

Hooray! It’s Friday and so close to beer o’clock! How does a refreshing ginger-beer shandy sound? Not a beer lover? You will be after tasting this.

The post Watermelon and lime spritzer appeared first on MyKitchen.

With summer in full swing, we thought we’d whip up this fragrant gin cocktail to help you get your Friday started on a good note.

SERVES 4 // COOKING TIME 15 min

INGREDIENTS
3 cups lemonade
1 cup soda water
⅓ cup gin
2 tbsp lime juice
2 tsp rose syrup
1 stalk lemon grass, halved
Lime slices, to garnish

METHOD
1. Mix all the ingredients (except the lime slices). Let stand for 10 minutes to allow the lemon grass to infuse.
2. Serve chilled, garnished with lime.

Save this delicious recipe for the next time you host brunch at home. These summery berry mimosas will be the perfect warm welcome.

The post Gin cocktail with rose and lime appeared first on MyKitchen.