Buttermilk is totally underrated and deserves its moment in the limelight, which  is why editor Chad January has shared four ways it can easily be added into our  weekly rotation to tenderise meat and add zing. 

Pork and crispy ravioli salad with zingy buttermilk dressing 

Serves 4 • Total Time 30 Min  

Ingredients

FOR THE PORK  

1 pork fillet (about 500g to 800g) 
Salt and milled black pepper  
2 tsp ground coriander  
1 tsp ground cumin  
1 tsp smoked paprika  

FOR THE RAVIOLI  

250g store-bought filled ravioli  
Vegetable oil, for frying  

FOR THE DRESSING  

1 cup buttermilk  
1 lemon, zested  
1 lime, zested  
2 tsp pink or mixed peppercorns, crushed 
2 Tbsp chopped fresh basil  
Pinch chilli flakes  

FOR SERVING  

1 packet cos or gem lettuce hearts, halved or shredded 
Glug olive oil  
2 stalks celery, shaved 
125g cherry tomatoes, halved  
Fresh basil, for serving  

Method

1. Generously season pork fillet. 
2. Combine coriander, cumin and paprika and evenly coat pork with the spice mixture. 
3. Heat oil in a large pan and fry fillet for about 5-6 minutes per side or until cooked through and all sides are golden. Set aside to rest for about 5-6 minutes before slicing. 
4. Deep-fry ravioli in hot oil for 3-4 minutes or until golden. Drain on kitchen paper and season. 
5. Combine dressing ingredients in a bowl and season well. 
6. Arrange lettuce, celery, tomatoes and basil on a serving platter. 
7. Top with sliced pork, crispy ravioli and drizzle with buttermilk dressing. 

Chef’s Tip 
No ravioli? No problem! Swap for crunchy ciabatta croutons or crispy baby potatoes.  

Buttermilk-marinated steak with herbed creamy mash 

Serves 4 • Total Time 30 Min Plus 30 Minute Resting Time 

Ingredients

FOR THE STEAK  

4 rib eye steaks or porterhouse steaks  
Salt and milled black pepper  
Canola oil, for frying 
3 Tbsp butter  
1 lemon, juiced  

FOR THE MARINADE  

2 cups buttermilk  
4 cloves garlic, grated  
2 tsp chilli flakes  
1 tsp smoked paprika  
2 Tbsp chopped fresh chives   

FOR THE MASH  

6 medium potatoes, peeled and cubed  
¼ cup buttermilk  
2 Tbsp butter  
1 Tbsp wholegrain mustard  
3 Tbsp chopped chives or parsley, plus extra for serving  

Method

1. Generously season steaks. 
2. Combine marinade ingredients and add steaks, taking care to coat evenly. Marinate for 30 minutes. 
3. Boil potatoes for about 6-8 minutes or until cooked through. Drain. 
4. Mash potatoes with the back of a wooden spoon until smooth. 
5. Stir through buttermilk, butter, mustard and herbs. Season well. 
6. Remove steaks from marinade and pat dry. 
7. Heat oil in a large saucepan or griddle pan and fry steaks for about 3-4 minutes per side. 8. Add butter during last 2 minutes of cooking time. Add lemon juice and baste steaks with pan drippings. Rest for at least 4-5 minutes before slicing. 
8. Dollop mash onto plates and top with sliced steak. 
9. Drizzle with pan drippings and garnish with fresh herbs. 

Chef’s Tip
This marinade works wonders on chicken and pork too. The buttermilk’s slight acidity helps to tenderise meet and bring out its flavour. 

Buttermilk vetkoek with cream cheese, biltong and preserved figs 

Serves 4-6 • Total Time 20 Min 

Ingredients

FOR THE VETKOEK  

2 cups cake flour  
4 tsp baking powder  
1 tsp salt  
2 Tbsp melted butter  
1 egg  
1 cup buttermilk  
2 Tbsp chopped coriander  
Vegetable oil, for frying  

TO SERVE  

100g cream cheese  
2 Tbsp chopped fresh thyme, plus extra for serving 
Salt and milled black pepper  
50g sliced biltong  
100g preserved figs, quartered and syrup reserved  

Method

1. Sift together flour, baking powder and salt into a large bowl. 
2. In a separate bowl, whisk together butter, egg, buttermilk and coriander. 
3. Combine wet and dry ingredients to create a smooth, thick batter. 
4. Using a large serving spoon, drop spoonful’s of batter into hot oil and fry for about 5-6 minutes or until vetkoek is golden and cooked through. Drain on kitchen paper. 
5. Combine cream cheese and thyme. Season well. 
6. Serve buttermilk vetkoek with dollops of herbed cream cheese and top with biltong and figs. Drizzle with preserved fig syrup and garnish with fresh herbs to finish. 

Mustard And Buttermilk Poached Chicken With Wilted Greens And Charred Red Onions 

Serves 4 • Total Time 45 Min 

FOR THE CHICKEN  

¼ cup butter  
3-4 cloves garlic, sliced  
2 tsp grated fresh ginger  
1 lemongrass stalk, sliced  
1 red chilli, halved  
2 cups buttermilk 
½ cup chicken stock  
2 Tbsp Dijon mustard  
Handful fresh coriander  
4 chicken breast fillets  

TO SERVE  

Glug olive oil  
3 red onions, quartered  
200g pak choy, halved  
200g baby spinach  
100g mange tout  

Method

1. Heat a large casserole dish on the stove and melt butter. 
2. Stir in garlic, ginger, lemongrass and chilli and fry for about 2-3 minutes. 
3. Reduce heat and add buttermilk, stock, mustard and coriander. Gently simmer for 2-3 minutes. 
4. Completely submerge chicken in liquid. Cover with a lid and poach over a gentle heat for about 15-20 minutes or until cooked through. 
5. Fry red onions in a separate pan for 5-6 minutes or until golden and charred. 
6. Add pak choy, spinach and mange tout to pan and cook for about 2-3 minutes. 
7. Remove from heat, season well and add a pinch of chilli flakes. 
8. Serve chicken with wilted greens and charred red onions. 

Chef’s Tip
Shred any left-over chicken into remaining buttermilk sauce and toss through some cooked pasta for a quick lunch or dinner idea.  

The post 4 Ways with Amazi (Buttermilk) appeared first on MyKitchen.

Trish van der Nest has shared a second collection of deeply personal and treasured recipes from her second cookbook, Cooking with Love.  they are over again Drawn from her life, they are meant to be made over and – and then passed on.  

It all started as a way to keep the blues away. Trish van der Nest launched a weekly cook-off between herself, her husband and four adult children during the 2020 lockdown. The teams were judged on their table settings and food according to a theme. The result?  

Huge laughter, showstopper meals and a reason to look back on that frightening time with at least a bit of warmth. During that period, lawyer and homeopath Trish wrote not one but two cookbooks.  

A friend of Trish’s commented on her first book, Home Food, that he was grateful that the recipes that made his life so full have been preserved and shared. Aren’t we lucky to have a second volume, and perhaps we should take a leaf out of her book and remember to jot some of our own recipes down…  

R320, Penguin Random House  

SALMON AND LEEK PIE WITH CHEESY CAULIFLOWER MASH 

Total Time 45 Minutes • Serves 4-6 

Ingredients

800g cauliflower florets  
1 cup grated Parmesan 
1 cup grated mozzarella  
1 Tbsp olive oil 
400g leeks, thinly sliced 
4–6 salmon portions (± 125g each), skin removed and cubed 
Salt and black pepper to taste 
250g crème fraîche 
250ml pouring cream  
Fresh dill or leafy herbs, optional, for garnish  

Method 

1. Steam the cauliflower until just tender. Place in a blender or food processor and process until smooth. Add half the grated Parmesan and mozzarella and process until combined. (Don’t add salt, as the Parmesan is salty enough). Set aside. 
2. Heat the olive oil in a pan on medium, and stir-fry the leeks until soft. 
3. Arrange the salmon and leeks in an ovenproof dish and season to taste. Spoon over the crème fraîche and pour over the cream. 
4. Spoon over the cauliflower mash, spreading it to the edges of the dish. Sprinkle with the remaining Parmesan and mozzarella. 
5. Bake in a preheated oven at 180°C for 20 minutes, until the salmon is cooked and the cauliflower mash is golden. Scatter over some chopped dill or leafy herbs before serving.

‘My father, Les Marlow, was not a dessert man, but he was firmly of the belief that if you were going to indulge, there was only one dessert worth having, and that was crème caramel.’  

CRÈME CARAMEL 

Makes 1 • Serves 6-8 

Ingredients

FOR THE CARAMEL  

½ cup castor sugar  
¼ cup water  
¼ tsp cream of tartar  

FOR THE CUSTARD  

2 cups (500 ml) milk  
1 tsp vanilla paste or the seeds of  1 vanilla pod  
3 eggs plus 2 egg yolks  
¼ cup castor sugar  

Method

FOR THE CARAMEL  

1. Place the sugar and water in a small saucepan and bring to the boil, stirring, until the sugar dissolves. As it comes to the boil, add the cream of tartar. 
2. When the caramel starts to turn golden-brown, remove from the heat. 
3. Spray a mould or baking dish with non-stick cooking spray. Carefully pour the caramel into the mould, swirling it around so the caramel forms a thin, even layer on the base, then turn it upside down and let any excess caramel drain away onto baking paper. Take care, as the caramel will be extremely hot. (This can be done up to a day ahead). 

FOR THE CUSTARD  

1. Place the milk in a pot and bring almost to the boil, then remove from the heat and stir in the vanilla paste or seeds. 
2. Combine the eggs, egg yolks and sugar in a bowl. Beat until thick. Pour the warm milk into the egg mixture and stir through. Strain the custard through a fine sieve into the mould. 
3. Stand the mould in a deep roasting pan and pour in enough water to come half-way up the sides. 
4. Bake in a preheated oven at 180°C for 1 hour, or until just set. Remove the mould from the water bath, place on a tray and chill in the fridge for at least 3 hours, or up to a day. 
5. To release the crème caramel, run a sharp knife around the edge of the custard, then dip the base of the mould in hot water. 
6. Cover the mould with a serving plate and invert it, then carefully remove the mould, allowing any extra caramel to drizzle over the top of the custard. 

NOTES  

• To make individual crème caramels, use ramekins or small moulds. 
• Instead of castor sugar, you can use xylitol castor sugar or a baking sugar alternative (a finely textured blend that is ideal for baking). 

Words by Christi Nortier 
Photography: Donna Lewis  

The post Must-Try Recipes By Author Trish van der Nest appeared first on MyKitchen.

The MK team whips up a Passover-inspired feast to show off traditional flavours with twists the whole family can enjoy.   

Roasted beetroot and citrus salad 

Serves 4 • Total Time 35-40 Min 

Ingredients

FOR THE SALAD  

6-8 baby beetroots, halved 
glug olive oil  
aalt and milled black pepper 
2 cloves garlic, sliced 
2 packets bok choy, blanched and refreshed 
2 grapefruits, sliced or segmented 
2 oranges, sliced or segmented 
3 spring onions, sliced 
4-5 radishes, sliced  

FOR THE DRESSING 

¼ cup soy sauce  
2 tbsp honey  
1 red chilli, sliced 
2 tbsp rice wine vinegar  
2 tsp sesame seeds, toasted   

Method

1. Preheat oven to 180°C. 
2. Arrange beetroots on a greased baking tray and drizzle with oil. 
3. Season well, sprinkle with garlic and roast for 20-25 minutes or until cooked through. Set aside to cool. 
4. Arrange beetroots, bok choy, grapefruits, oranges, spring onions and radishes on a serving platter. 
5. Combine dressing ingredients and season to taste. 6. Serve salad drizzled with dressing. 

Chef’s Tip: Parboil beetroots to speed up the roasting time.  

Crunchy peanut butter broccoli 

Serves 4 • Total Time 10 Min 

Ingredients 

Glug olive oil 
2 packets tenderstem broccoli  
3 tbsp peanut butter  
2 tbsp hot water  
1 tbsp soy sauce 
1 tsp chilli, garlic and ginger paste  
salt and milled black pepper 
giant salted peanuts, for serving   

Method

1. Heat oil in a large pan and sauté broccoli for about 4-6 minutes or until cooked and tender. Set aside. 
2. Whisk together remaining ingredients, except peanuts, and season well. 
3. Drizzle sauce over broccoli and scatter with peanuts. 

Chef’s Tip: This peanut sauce is great with green beans, sugar snap peas and grilled corn.  

Curried sweet potato mash 

Serves 4 • Total Time 20-25 Min 

Ingredients

800g orange or regular sweet potatoes, peeled and cubed 
3 tbsp olive oil 
1 tsp garam masala 
1 tsp mild curry powder  
½ tsp ground cumin  
water, for thinning 
salt and milled black pepper 
fresh thyme, for serving  

Method

1. Boil sweet potatoes for 12-15 minutes or until soft but not falling apart. Drain. 
2. Heat oil in a pan, add spices and fry for 30-60 seconds until fragrant. 
3. Add spice mixture to potatoes and mash, adding a dash of water if needed. 
4. Season and serve hot, scattered with fresh thyme

Roasted baby marrows in smoky red sauce 

Serves 4 • Total Time 20-25 Min 

Ingredients 

2 tbsp olive oil  
1 packet baby marrows, cut into 2cm discs 
1 onion, chopped 
2 red peppers, seeded and chopped 
2 cloves garlic, finely chopped 
1 tsp smoked paprika 
½ tsp chilli flakes (optional) 
2 tbsp balsamic vinegar  
pinch sugar
Salt and milled black pepper  
handful roasted cashews, for serving  

Method

1. Place oil in a pan over high heat and fry baby marrow until tender and browned. Set aside. 2. Fry onion and red peppers in the same pan until soft and caramelised, about 10 minutes. 3. Add garlic, spices, vinegar and sugar. Simmer for 3-5 minutes. Season. 
2. Remove from heat and stir through baby marrows and cashews. Serve hot. 

Roast leg of lamb with olive salsa 

Serves 6 • Total Time 3 ½  Hours 

Ingredients

FOR THE LAMB  

2 tbsp rosemary, chopped plus a few sprigs 
salt and milled black pepper  
1 tsp paprika 
2 tbsp olive oil 
2kg leg of lamb, on the bone 
2 red onions, peeled and quartered 
2 bulbs garlic, halved 
2 cups beef stock  

FOR THE SALSA 

1 packet depipped green or black olives, sliced 
3 anchovy fillets, chopped (optional) 
2 tbsp fresh parsley, chopped 
2 tsp fresh mint, chopped 
½ red onion, chopped
¼ cup olive oil  
1 lemon, juiced and zested 
Pinch chilli flakes 

FOR SERVING  

Baby potatoes, roasted 
Red onion, charred 
Baby spinach, rinsed  

Method

1. Preheat oven to 150°C. 
2. Combine rosemary, paprika, seasoning and olive oil. Rub lamb with mixture. 
3. Place onion, rosemary sprigs and garlic in an ovenproof dish, top with lamb and pour stock around meat. Cover with foil and roast for 2 ½  hours, basting with pan juices every 30 minutes. Add a little more stock if needed. 
4. Remove foil for the last 30 minutes and increase heat to 180°C. 
5. Combine salsa ingredients. 
6. Serve lamb with salsa and potatoes, red onion and baby spinach on the side. 

Chef’s Tip: Marinate the rubbed lamb overnight to allow the flavours to fully infuse. 

Zesty lemon meringue 

Serves 6 • Total Time 45 Min, [Plus 1 Hr 20 Min Refrigeration Time]

Ingredients

FOR THE BASE 

1 packet tennis biscuits, finely crushed 
½ cup butter, melted  

FOR THE FILLING 

¾ cup milk  
¾ cup castor sugar
¼ cup cream
3 large egg yolks  
¼ cup cornflour
4 lemons, zested and juiced 
1 tsp vanilla essence  
½ cup cold butter, cubed   

FOR THE MERINGUE  

4 large egg whites 
½ tsp cream of tartar 
1 cup castor sugar
 ½ tsp vanilla essence  

Method

FOR THE BASE 

1. Combine biscuits and butter together and press into a greased 35x12cm rectangular tart tin. Chill until firm, about 20 minutes. 

FOR THE FILLING 

1. Heat milk and sugar and stir until sugar dissolves. 
2. Combine cream, egg yolks and cornflour. 
3. Whisk into milk mixture. 
4. Add lemon juice and grated peel and cook for about 5 minutes, whisking vigorously until thickened. 
5. Whisk in vanilla and butter until melted. Remove from heat. 
6. Cool and pour over biscuit base. 
7. Chill in the fridge for an hour.

FOR THE MERINGUE 

1. Whisk egg whites and cream of tartar in a bowl over a pot of simmering water until mixture is warm to the touch. Make sure water doesn’t touch the bottom of the bowl – you can even put a tea towel between the water and bowl to make sure the eggs don’t overheat. 2. Using a handheld electric whisk, whisk egg white until they form stiff peaks. 
2. Gradually add a tablespoon of sugar at a time at one minute intervals. Once sugar has dissolved completely, WHISK in vanilla 
3. Transfer meringue to a piping bag and pipe onto set curd, or simply dollop onto curd. 
4. Brown meringue topping using a chef’s blowtorch if you like. Slice and serve.

Words by Chad January
Photography: Fresh Living Magazine

The post A Traditional Jewish Passover-Inspired Feast appeared first on MyKitchen.

Have you ever tried monkfish before? It has a mild, sweet flavour, similar to lobster, making it a perfect companion to salty bacon. Serve it up as a wholesome mid-week meal with plenty of fresh veggies. We went with sweet potato and green beans.

SERVES 4 // COOK TIME 40 mins

INGREDIENTS
1 tbsp olive oil, plus extra to grease
4 sweet potatoes, peeled and boiled
Salt and black pepper
4 × 150g monkfish fillets
2 sprigs rosemary, leaves only, finely chopped
Zest and juice of 2 lemons
¼ tsp paprika, plus extra to sprinkle
12 rashers bacon
300g green beans, trimmed
1 tbsp mayonnaise

METHOD
1. Preheat oven to 200°C and grease a baking tray.
2. Mash and season the sweet potatoes.
3. Season fish with pepper, rosemary, zest and paprika.
4. Arrange 3 bacon rashers overlapping slightly. Place a fish fillet on top and wrap bacon around it. Repeat.
5. Heat oil in a pan over medium heat and fry fish parcels until browned. Place on tray and bake for 10–12 minutes, until fish is cooked and bacon is crispy. Remove from oven and set aside.
6. Fry the beans in the same pan for 2–3 minutes over medium heat, until tender.
7. Mix the mayonnaise and lemon juice together.
8. Serve the fish parcels on the mash. Drizzle mayo over the beans and sprinkle with paprika. Serve the rest of the mayo on the side.

We are so lucky to live in a country where we have beautiful, fresh seafood by the plenty. A traditional paella, like this one, is always a crowd-pleaser at dinner parties or lazy Sunday lunches.

The post Bacon-wrapped monkfish with sweet-potato mash appeared first on MyKitchen.

Feel like some comfort food? Nothing does the trick quite like a big plate of pork bangers and mash. We gave it a bit of an upgrade with tomatoes, onions and fresh herbs.

SERVES 4 // COOK TIME 50 min

INGREDIENTS
6 potatoes, peeled and quartered
½ cup warm milk
2 tbsp butter
Salt and black pepper
8 pork sausages
3 tbsp olive oil
100 g cherry tomatoes, chopped
½ red onion, peeled and sliced
2 tbsp chopped parsley
Zest of 1 lemon

METHOD
1. Cook the potatoes in salted water until soft, about 30 minutes.
2. Drain through a colander and pop back into the pot. Return to the heat and let all the extra water cook off, making sure they don’t burn.
3. Add the milk and butter. Season and mash well.
4. Fry the sausages in 1 tbsp oil until they are cooked through. Don’t overcrowd the pan.
5. To make the salsa, mix the tomatoes and onion. Season.
6. To make a gremolata, mix the parsley, lemon zest and the remaining olive oil. Season.
7. Serve the sausages on top of the mash with the salsa and gremolata.

Make the most of your favourite kitchen staple to enjoy this budget-friendly perfect pap with sausages and roasted grapes recipe!

The post Fancy pork bangers and mash appeared first on MyKitchen.

The sweet and sour flavours of onion and apple complement these pork chops perfectly, and add in butter bean mash for a comforting dish.

SERVES 6 // COOKING TIME 1 hour

INGREDIENTS
For the pork chops
3 tsp mustard
6 pork chops
2 apples, thickly sliced
2½ onions, thickly sliced
1 cube chicken stock dissolved in 1 cup boiling water
½ cup white wine
For the butter bean mash
½ onion, chopped
2 garlic cloves, grated
2 tins butter beans, rinsed
Juice of 1 lemon
1 tsp dried sage
½ cup hot milk

METHOD
For the pork chops
1. Preheat oven to 180°C.
2. Spread the mustard on the pork chops and season.
3. Heat some vegetable oil in an ovenproof pan and fry the apples and onions until they start to soften, about 5 minutes. Remove from the pan.
4. Heat some more oil in the pan and brown the pork chops for 1–2 minutes on each side. Add the onions and apples back to the pan.
5. Pour over the chicken stock and white wine and transfer to the oven. Cook for 20–25 minutes, until the pork is cooked through and the onions are caramelised.
For the butter bean mash
1. Heat some oil in a pan over medium. Fry the onion and garlic for 5 minutes.
2. Add the butter beans, lemon juice and sage and heat through.
3. Remove from the heat and add the milk gradually, mashing all the while, until soft and creamy. Season to taste and serve with the pork chops.

Recipe & styling: Kate Turner
Photography: Sean Dollery // HMimages.co.za

Do you know another favourite pairing of our? Pork chops with bacon jam and Cheddar!

The post Onion and apple pork chops with butter bean mash appeared first on MyKitchen.