Don’t let loadshedding stop you from serving mom an eye-catching feast fit for royalty this Mother’s Day, says editor Chad January.  

Snack spread 

Keep the lunch cravings at bay with these moreish snacks to keep you full while the coals heat up. 

Spanspek salad with salami & mozzarella 

Serves 4-6 (as a starter) 

You can swap out salami for shredded chicken and mozzarella for crumbled feta or dollops of cultured crème. 

Peel and deseed half a spanspek (sweet melon). Cut into 4 wedges, then very thinly slice each wedge lengthways. Halve and slice 2 nectarines in the same way. Place 1 packet (80g) rocket, ½ punnet (10g) fresh basil, stems discarded, and ½ sliced red onion into a large salad bowl. Top with fruit slivers and toss together. Dot with 200g fresh mozzarella balls (bocconcini) and 1 packet (100g) Italian salami. Season, drizzle with olive oil and add a squeeze of lemon juice. 

Phyllo baked camembert 

Serves 4-6 (as a starter) 

Take it up a notch and wrap camembert in streaky bacon before wrapping in pastry for added flair.  

Place 1 sheet phyllo pastry onto a clean surface and brush with melted butter. Top with another pastry sheet and repeat process another four times. Place 1 (125g) camembert wheel into the centre of the pastry and scrunch up the ends to enclose, creating a parcel. Wrap the “parcel” neatly in two layers of foil making sure it is secure. Create a well with medium-hot coals, placing the phyllo parcel in the centre. Cook for about 8-10 minutes, turning regularly until pastry is cooked and cheese has melted. Unwrap, place on a serving platter, drizzle with honey and sprinkle with chopped mixed nuts. Serve immediately with crackers or bread. 

Cider-fried chorizo with olives 

Serves 6 (as a starter) 

Adding cider to the pan creates a rich, spiced gravy – the perfect dip for crusty bread or pita chunks. 

Heat a glug of canola oil in a cast iron pan over medium-hot coals. Slice 1 coil (300g) chorizo into 2cm-thick slices and fry for 3-4 minutes until crisp. Add 2 fresh or dried bay leaves, a few thyme sprigs and 2 cups (500ml) cider. Simmer gently for 3-5 minutes. Spoon into a serving dish and add 1 packet (200g) drained kalamata olives and toss to cover in sauce. Serve while warm with bowls of hummus and crunchy veg or bread as dippers. 

Words by: Chad January
Recipes & photographs: Fresh Living Magazine 

The post Loadshedding-friendly meals for Mother’s Day  appeared first on MyKitchen.

Loadshedding isn’t going anywhere, unfortunately. If you are stuck without electricity, the MyKitchen team shares their perfect family braai meals, where no electricity is needed. 

Charred corn with coriander and garlic butter 

Serves 4 • Total Time 15-20 Min 

Ingredients

4 corn on the cob 
glug olive oil  
salt and milled pepper 
¼ cup butter, softened
2 tbsp chopped fresh coriander  
2 garlic cloves, grated 
pinch chilli flakes  

Method

1. Drizzle corn with oil, making sure to coat evenly. Season. 
2. Combine butter, coriander, garlic and chilli flakes. Set aside.
3. Braai corn over medium coals for about 10-12 minutes or until charred and cooked through. Brush regularly with the butter mixture. 
4. Season once more and serve hot.

Fragrant club steaks with zingy herb sauce

Serves 4 • Total Time 30-35 Min 

Ingredients

FOR THE STEAKS 

2 club steaks, at room temperature 
glug olive oil  
salt and milled pepper  
3 tbsp Dijon mustard 
2 tbsp smoked paprika  
2 tbsp chopped fresh coriander  
2 tbsp pink peppercorns 
¼ cup melted butter  

FOR THE HERB SAUCE 

1 punnet fresh parsley 
½  punnet fresh coriander  
2 garlic cloves, chopped 
1 lemon, zested and juiced 
¼ cup canola or olive oil  
¼ red onion, chopped
½ red chilli, deseeded and chopped  

Method

1. Drizzle steaks with olive oil and season generously. 
2. Slather each steak with mustard and make sure to coat evenly. 
3. In a pestle and mortar, grind together smoked paprika, coriander and peppercorns. 
4. Roll each steak in the spice mix and set aside. 
5. Cook steaks over medium-hot coals for about 4-6 minutes per side for medium rare, basting with butter regularly. Set aside to rest for 4-5 minutes before slicing. 
6. Blitz together parsley, coriander, garlic, lemon zest and juice and oil until smooth. Season to taste. Fold through onion and chilli. 
7. Drizzle the steaks with herb sauce before plating. 

Cheddar and jalapeno roosterkoek 

Serves 6 • Total Time 35 Min 

Ingredients

500g store-bought bread dough  
2 tbsp chopped fresh coriander  
1 cup grated cheddar 
1 jalapeno, finely chopped 
melted butter, for brushing  

Method

1. Knock down dough onto a lightly floured surface. Divide into six portions. 
2. Using a rolling pin, roll each portion out to form a circle about 3cm thick. 
3. Combine coriander, cheddar and jalapeno in a bowl. 
4. Place 2 Tbsp of the cheese mixture in the centre of each circle and fold in to enclose. Pinch the seams with your fingertips and roll gently to resemble a roosterkoek. 
5. Cover with a clean tea towel and set aside to rise for 15 minutes. 
6. Braai roosterkoek over medium coals for about 5-6 minutes per side, brushing with butter regularly. 
7. Serve while hot. 

Chef’s Tip 
Use a combination of cheddar and mozzarella if you prefer  

Chocolate and caramel s’mores 

Serves 4 • Total Time 10 Min

Ingredients

8 tennis biscuits or stroopwafels  
1 slab milk or dark chocolate, broken into chunks, plus extra for serving 
4 large marshmallows  
3 tbsp Caramel Treat, plus extra for serving  

Method

1. Arrange biscuits on a large chopping board and top four with a chunk of chocolate each. 
2. Add a teaspoon of Caramel Treat to each chocolate-covered biscuit and set aside. 
3. Thread marshmallows onto skewers and cook over medium coals for 1-2 minutes until charred and gooey. 
4. Place a cooked marshmallow onto each of the four chocolate- and caramel-covered biscuits and sandwich with the remaining four biscuits. Enjoy immediately with an extra drizzle of Caramel Treat or melted chocolate.

Quick Cuts

1. Marinate steaks with spice mixture either overnight or first thing in the morning for maximum flavour.
   
2. Swap out steak for chicken pieces or fillets to cut costs.
   
3. Parboil corn in a pot of salted boiling water beforehand to save time.  

Words by Chad January
Photography: Zhann Solomons 

The post Braai Hacks To Combat Loadshedding appeared first on MyKitchen.

Don’t be afraid of the dark because editor Chad January is sharing his tips and tricks to feed your family during loadshedding.

Loadshedding Logistics  

A little creativity and planning can go a long way in helping you keep your sanity when the lights go out during suppertime. Here are five ways to make it happen:   

1. Choose meals that can be partly prepared and cooked ahead of time and are still delicious eaten cold. Shredded chicken fillets, seared steak or beef koftas are just as juicy at room temperature. 
2. Noodles, rice or grains (such as couscous or bulgur wheat) can be quickly cooked ahead of time and will bulk up meals in a flash. 
3. Stock up on flavourings, mustards and oils so you can whip up dressings on the spot. 
4. Load up on braai essentials if you’re lucky enough to have a set-up at home. Making a fire and cooking over the open flame will be far cheaper than ordering in for dinner. Let the meat marinate from morning until you are ready to throw it on the braai grid as the lights go out. 
5. Leafy greens such as spinach, lettuce, rocket and cabbage not only make great carb-free alternatives to wraps and burgers, but also provide great vehicles for protein in a scenario when the power is out. 

Asian pork skewer bowls  

Serves 4 • Total Time 15 Min (Plus 10 Min Serving Time) 

TO COOK AHEAD  

6 boneless pork rashers (pork fillet, chicken or beef work well too) 
salt and milled black pepper  
2 tbsp olive oil  
2 tbsp honey or golden syrup 
1 tbsp soy sauce 
2 tbsp sriracha 

TO SERVE  

Handful bok choy, butter lettuce or baby spinach  
2 cups rice noodles, cooked 
4 carrots, peeled and julienned 
1 tbsp Dijon or wholegrain mustard  
¼ cup canola oil  
1 lemon, zested and juiced 
handful fresh mint or parsley, chopped 
pinch chilli flakes  
sesame seeds (optional)  

TO COOK AHEAD  

1. Cut pork rashers into bite-size pieces and place in a bowl. Season well.
2. Add olive oil, honey, soy sauce and sriracha and toss to coat evenly.
3. Thread meat onto skewers and cook in batches in a hot pan for 6-8 minutes or until cooked through. Cool completely, cover with clingfilm and refrigerate until needed. 

FOR SERVING  

1. Divide greens, rice noodles and carrots between 4 serving bowls.
2. Whisk mustard, oil, lemon zest and juice, fresh herbs, chilli flakes and sesame seeds, if using. Season well.
3. Drizzle over dressing and top bowls with cold pork skewers. Serve immediately. 

Golden feta and egg grain salad  

Total Time 15 Minutes • Serves 4  

INGREDIENTS

glug olive oil  
3-4 discs feta  
1 tbsp flour  
3 cups cooked couscous, bulghur, wheat or rice 
1 tub basil or sundried tomato pesto 
1 lemon, zested and juiced 
salt and milled pepper 
6-8 boiled eggs, halved 
1 cucumber, halved and sliced into matchsticks 
1 punnet cherry tomatoes, halved 
fresh basil for serving  

METHOD

1. Heat oil in a large pan, dust feta in flour and fry for about 45-60 seconds per side until golden. Set aside.
2. Combine cooked grains, pesto and lemon zest and juice. Season generously.
3. Arrange grain mixture onto a serving platter, top with feta, eggs, cucumber and tomatoes. 4. Drizzle with an extra glug of olive oil and scatter with fresh basil. Serve cold. 

PREP AHEAD  

• Fry feta just before loadshedding hits, to keep its golden crunch. 
• Boil eggs in advance, peel and store in an airtight container in the fridge. 
• Cook grains ahead of time according to package instructions, rinse thoroughly, drain and store in an airtight container in the fridge.

Photography: Fresh Living Magazine 

The post Loadshedding Family-Feasting Tips And Tricks appeared first on MyKitchen.