Pork, or rather gammon, is a traditional feast for South African Christmas roasts. This ginger-braised pork roast is the perfect main!

SERVES 6 // COOKING TIME 2 hours 50 min

INGREDIENTS
For the pork roast
10 cm ginger, grated
2 lemongrass stalks, grated
1 tbsp tomato paste
3 tbsp soy sauce
4 carrots, chopped
1 pork knuckle
2 cups cider
½ cup roughly crushed ginger biscuits
For the baby marrow veggies
2 tbsp butter
2 leeks, thinly sliced
6 baby marrows, sliced

METHOD
For the pork roast
1. Preheat oven to 180°C.
2. Mix together the ginger, lemongrass, tomato paste and soy sauce.
3. Arrange the carrots in the bottom of a deep roasting tray. Place the pork knuckle on top and brush with the lemongrass mixture.
4. Pour the cider into the bottom of the tray, under the knuckle, and cover with foil.
5. Place in the oven and decrease the temperature to 160°C. Roast for 2 hours.
6. Remove the pork from the oven and increase to 180°C.
7. Cut away the top layer of skin on the pork (serve it on the side as pork crackling) and sprinkle with the ginger biscuit crumbs. Roast for another 15 minutes.
8. Set the pork knuckle aside to rest. Add all the remaining ingredients and liquid in the roasting tray to a blender and blend until smooth.
9. Transfer the sauce to a pot and simmer until reduced by half. Set aside.
For the baby marrow veggies
1. Melt the butter in a pan and sauté the leeks over medium heat until translucent.
2. Add the baby marrow and fry for 3 minutes.
To serve
1. Shred the pork and serve on top of the veggies with the carrot sauce.

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

Looking for a dessert? These raw gingerbread men with grilled peaches and oat-scream are sweet and festive-themed!

The post Ginger-braised pork roast with baby marrow appeared first on MyKitchen.

This roast makes a mean main, and leftovers make perfect fillers for wraps, sandwiches and salads. Try out our whole roasted chicken recipe with pears and spinach for some extra flavour.

SERVES 2 // COOKING TIME 1 hour

INGREDIENTS
1 whole chicken, giblets removed
¼ cup olive oil, to rub
5 pears, 3 halved, 2 cut into wedges
4 garlic cloves, crushed
4 sprigs thyme
3 tbsp red wine vinegar
1 tsp salt
To serve
1 garlic clove, grated
3 tbsp olive oil
4 cups baby spinach
Salt and pepper, to taste

METHOD
1. Preheat the oven to 180°C.
2. Place the chicken in a roasting dish and rub with olive oil. Season.
3. Add the rest of the ingredients to the dish and cover with foil. Bake for 20 minutes. Increase the oven temperature to 200°C, remove the tinfoil and roast for an additional 15 minutes, until golden and crispy.
4. Add the garlic and oil to a pan. Bring to a medium heat. Add the spinach and flash fry for a few minutes, until wilted.
5. Lay spinach on a serving platter and place the chicken on top. Arrange the pears around the chicken and drizzle with pan juices. Season and serve.

Recipe & styling: Chiara Turilli
Photography: Jotham van Tonder // HMimages.co.za

The post Whole roasted chicken with pears and spinach appeared first on MyKitchen.

A saucy chicken main is always a winner! This mustardy chicken and chopped parsley pairs deliciously with a side salad or some roast veggies.

SERVES 4 // COOKING TIME 15 min

INGREDIENTS
4 chicken breasts
4 tbsp olive oil
1 onion, grated
4 tbsp mustard
½ cup water
Handful parsley

METHOD
1. Cut the breasts into long strips. Brush the chicken with half the oil and fry in a griddle pan for 2 min a side.
2. Heat oil in another pan and fry onions until golden.
3. Add the mustard, water and chicken to the onions and cook for 5 minutes, until sauce has thickened.
4. To serve, place on a platter and sprinkle with chopped parsley.

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

The post This mustardy chicken will be your new favourite main appeared first on MyKitchen.

Creating a hearty and wholesome meal doesn’t have to mean slaving away in the kitchen for hours. Try this crumbed pork fillet with pear and blue cheese for an easy yet decadent homemade meal.

SERVES 4 // COOKING TIME 30 min

INGREDIENTS
4 pork chops
3 slices white bread, toasted
2 pears, thinly sliced
2 tbsp apple-cider vinegar
50 g blue cheese

METHOD
1. Cover each chop with cling film and lightly bash with a meat tenderiser until evenly flattened.
2. Break the toast into chunks, then blitz in a food processor to form fine crumbs.
3. Pat the crumbs on to the meat, then bash lightly again to ensure they stick.
4. Heat a non-stick pan over medium heat. Drizzle the pork with olive oil and cook for 3 minutes on each side, until golden brown.
5. Place the sliced pears in a bowl. Drizzle with the apple-cider vinegar and a little olive oil. Season with salt and pepper.
6. Crumble the blue cheese over the pork and pears just before serving.

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

The post Crumbed pork fillet served with pear and blue cheese appeared first on MyKitchen.