Your summer roasts just got a whole lot more delicious! A mango-infused marinade really makes the flavours of this spatchcock chicken roast stand out.

SERVES 6 // COOKING TIME 2 hours

INGREDIENTS
For the spatchcock chicken
1 mango, pitted and chopped
1½ tsp garlic powder
3 tbsp soy sauce
3 tbsp brown sugar
1 chicken, spatchcocked
1½ tbsp olive oil
For the sauce
½ cauliflower, chopped and steamed
3 green chillies, chopped
2½ cups coriander
2 tbsp olive oil

METHOD
For the chicken
1. Preheat oven to 190ºC.
2. Blend the mango, garlic powder, soy sauce and sugar together until smooth.
3. Season the chicken with salt and pepper and then spread the mango marinade over it, making sure it is fully coated. Drizzle with the olive oil.
4. Roast for about 1½ hours until the chicken is completely cooked through. Baste with the marinade halfway through.
For the sauce
1. Blend all the ingredients together until smooth.
2. Spoon onto a serving platter and place the chicken on top.

Recipe & styling: Chiara Turilli
Photography: K-Leigh Siebritz // HMimages.co.za

How about something meat-free and locally-inspired? Our falafel sliders with mango atchar-tahini sauce are the perfect appetisers.

The post Mango-marinated spatchcock chicken roast appeared first on MyKitchen.

Fresh veggie sides are where it’s at! And these delicious quick marinated baby marrow will be your go-to for every occasion.

SERVES 4 // COOKING TIME 1 hour 15 min

INGREDIENTS
⅓  cup olive oil
500 g baby marrow, trimmed and halved lengthways
1 tbsp red-wine vinegar
1 garlic clove , peeled and crushed
Handful basil, chopped

METHOD
1. Heat 2 tbsp oil in a pan. Fry baby marrow until browned, about 3 minutes per side. Place in a bowl and sprinkle with salt.
2. Whisk together the vinegar, garlic and remaining oil. Season with salt and pepper.
3. Pour the liquid over the fried baby marrow. Add the basil and toss everything together gently. Adjust the seasoning, if required.
4. Leave the baby marrow to marinate at room temperature for 1 hour, then serve.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

Enjoy your marinated baby marrow as a side to this ginger-braised pork.

The post Quick marinated baby marrow appeared first on MyKitchen.

Craving a good roast? This cranberry and balsamic roast chicken is both simple yet so flavourful, making it the perfect family meal.

SERVES 4 // COOKING TIME 2 hours 20 min

INGREDIENTS
For the marinade
¾ cup dried cranberries
¾ cup orange juice
⅓  cup balsamic vinegar
1 tbsp lemon juice
2 tsp lemon zest
3 tbsp thyme, roughly chopped
1 garlic clove, grated
For the roast chicken
1 whole chicken
1 tbsp olive oil
1 lemon, sliced
½ onion
2 garlic cloves, crushed
2 sprigs rosemary
1 cup chicken stock
To Serve
2 sweet potatoes, cut into cubes and roasted

METHOD
For the marinade
1. Preheat the oven to 180°C.
2. Combine all the marinade ingredients in a large, shallow dish.
For the roast chicken
1. Place the chicken in the marinade, spooning all over the chicken. Marinate in the fridge for 1 hour.
2. Remove the chicken from the marinade and reserve the marinating liquid. Place it in the centre of an oiled roasting tin lined with lemon slices.
3. Place the onion, garlic and rosemary inside the cavity of the chicken, pour over the chicken stock and brush some of the marinade on top of the chicken. Roast for 1 hour to 1 hr 15 min, until cooked through.
4. While the chicken is roasting, place the remaining marinade in a pot over medium heat. Simmer for 5–6 minutes until slightly thickened and use this to baste the chicken during roasting.
5. Carve the cranberry and balsamic roast chicken to your liking and serve with roasted sweet potatoes.

Recipe & styling: Kate Turner
Photography: Andreas Eiselen // HMimages.co.za

Chicken and cranberry isn’t the only perfect pairing. How about pork belly with hazelnut and cranberry stuffing?

The post Cranberry and balsamic roast chicken appeared first on MyKitchen.

We sought the help of local chef and braai king Stephen Mandes for the best snoek recipe, and he developed this vegetable marinated snoek for summer!

SERVES 6 // COOKING TIME 1 hour 30 min

INGREDIENTS
2 green peppers
2 green chillies
1 onion
3 garlic cloves
3 tsp salt
2½ tsp sugar
2 tsp black pepper
2 tbsp Worcestershire sauce
1 snoek (about 2.5 kg)

METHOD
1. Add all the ingredients, except the snoek, to a food processor and blend until you get a pulp.
2. Lay the snoek in a baking tray and pour over the marinade, making sure the fish is fully coated. Allow to marinate for 1 hour.
3. Secure the snoek in a well-greased fish grid and braai over hot coals for 15–20 minutes, until the skin is crispy and the flesh is flaky and cooked through.

Recipe: Stephen Mandes
Styling: Elizabeth Mackenzie
Photography: Andreas Eiselen // HMimages.co.za

Did you know that snoek is a sustainable fish sources locally? Another braai favourite is this snoek jaffles recipe!

The post Stephen Mandes’ signature vegetable marinated snoek appeared first on MyKitchen.

Take your cheeseboard to the next level with this amazing marinated mozzarella! Fresh cheese is the best for absorbing delicious herbs and oils, so get to prepping.

SERVES 4 // COOKING TIME 

INGREDIENTS
2 balls Galbani fresh mozzarella
90 ml olive oil
Zest and juice of 1 lemon
Handful origanum, chopped
½ tsp salt

METHOD
1. Cut the mozzarella into 1 cm slices and arrange them on a baking tray.
2. Whisk together all of the remaining ingredients. Pour over the cheese and toss gently.
3. Cover with cling film and place in the fridge to marinate for 1 hour.
4. Arrange mozzarella on a platter, spoon over extra marinade and season with black pepper. Serve with olive biscotti, crusty bread or crackers.

The post Lemon and origanum marinated mozzarella appeared first on MyKitchen.

If you’re looking to have a restaurant-worthy steak dinner right at home, look no further than our red wine marinated steak with wine jus.

SERVES 2 // COOKING TIME 1 hour

INGREDIENTS
For the steak
1 cup dry red wine
⅓ cup soy sauce
2 tbsp lemon juice
2 tbsp Worcestershire sauce
2 tbsp Dijon mustard
2 tbsp honey
1 tsp crushed garlic
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground black pepper
½ cup vegetable oil
2 large steaks
For the jus
2 cups beef stock
¼ cup dry red wine
3 sprigs rosemary

METHOD
1. In a bowl, whisk together all ingredients, except the steak, until smooth.
2. Pour the marinade over the steaks and refrigerate for 30 minutes.
3. To make the jus, mix all of the ingredients in a pot over high heat. Bring to the boil and cook for about 15 minutes, until reduced to a honey-like consistency.
4. In a very hot pan, sear the steaks until done to your liking.
5. Serve the steaks with the red-wine jus.

The post Red wine marinated steak with wine jus appeared first on MyKitchen.