Who says lentils are just for cosy winter stews? Make lentils the hero of your summer menu with these delicious recipes! 

Lentil & aubergine meatballs with pita bread 

Serves 4–6 // Prep time 20 minutes // Cooking time 20 minutes  

Ingredients  

For the meatballs

½ onion, chopped
1 clove garlic, grated
1 brinjal, chopped
1 tsp cumin
1 tsp paprika
1 tsp cinnamon
1 tsp mixed dried herbs
2 cups tinned brown lentils
½ cup breadcrumbs
Handful coriander 

For serve

4 pitas, cut into wedges
1 cup sour cream 

Method 

1. For the meatballs, heat some oil in a pot over high heat. Add the onion, garlic, brinjal and spices. Fry until well browned. Allow to cool slightly.
2. Add the brinjal mixture and all the remaining ingredients to a food processor. Pulse for 2 minutes, until well combined. Season to taste with salt and pepper.
3. Form the veggie mixture into balls. Heat some oil in a pan and fry the veggie balls over high heat until golden brown and cooked through.
4. Serve veggie balls with pitas and sour cream.

Recipes & Styling: Amerae Vercueil
Photography: Samantha Pinto 

Lentil balls with green sauce 

Ingredients  

2 Tbsp olive oil
1 onion, diced
3 cloves garlic, grated
2 cups canned brown lentils, drained
1 cup oats
1 Tbsp tomato paste
1 Tbsp soy sauce
1 tsp origanum
2 lemons, zested and juiced 

For the green sauce

1 cup flatleaf parsley
1 cup basil
1 clove garlic, chopped
2 tsp capers
½ cup olive oil 

For serving

Handful fresh basil 
Parmesan, grated 

Method 

1. For the lentil balls, heat oil in a pan and fry onions for 5 minutes, until soft. Add garlic and fry for a further 3 minutes.
2. Spoon into a food processor with the rest of the lentil-ball ingredients. Season and pulse until well combined. Shape the mixture into balls.
3. Heat oil in a non-stick pan and fry the balls for 5 minutes a side, or until lightly browned.
4. Place all green sauce ingredients in a blender. Season and blitz until smooth.
5. Serve the lentil balls with green sauce, fresh basil and Parmesan.

Quick tip: To make this recipe vegan, omit the Parmesan at the end. 

Recipes & Styling: Leila-Ann Mokotedi
Photography: Samantha Pinto 

Lentil falafel in cabbage cups with fresh salsa 

Serves 4 // Cooking time 1 hour  

Ingredients 

1 onion, finely chopped
1 garlic clove, grated
1 Tbsp fresh ginger, grated
3 Tbsp olive oil
2 tsp tomato paste
1 tsp cumin
1 tsp cardamom
2 potatoes, peeled and boiled
3 cups cooked brown lentils (±1 cup dry lentils)
Handful coriander, chopped
Handful mint, chopped
Handful basil, chopped
1 cup chickpea flour, plus extra
2 eggs
1 cup diced tomatoes
¼ large cucumber, diced
Handful coriander, chopped
4 tbsp olive oil
2 tbsp red-wine vinegar
1 cup plain yoghurt
8 cabbage leaves 

Method 

1. For the lentil falafel, heat 1 Tbsp oil in a pan and fry the onion, garlic and ginger until golden. Mix in the tomato paste and spices, then season.
2. Mash the potatoes. Mix in the lentils, chopped herbs and onion mixture. Let it cool, then mix in chickpea flour and eggs.
3. Roll into balls, then roll the balls in chickpea flour to coat.
4.  Preheat oven to 200°C.
5. Arrange lentil balls on a greased tray and brush with 2 Tbsp oil. Bake for 30 minutes, turning over halfway.
6. For the salsa, mix all the ingredients together. Leave to stand for 20 minutes.
7. To serve, dollop yoghurt into a cabbage leaf, place falafel on top and spoon over salsa. 

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

Lemony lentil flatbread  

Makes 6 // Cooking time 50 minutes  

Ingredients 

For the flatbreads

1 tsp sugar
½ cup warm water
1 tsp instant dry yeast
2¼ cups flour
½ cup plain yoghurt
1 tbsp vegetable oil 

For the lentil fritters

2 cups red lentils, cooked
½ cup flour
1 tsp baking powder
1 tsp onion powder
1 tsp ground cumin
1 tsp ground coriander
2 Tbsp ginger
2 eggs
2 Tbsp milk
Vegetable oil, to deep-fry
½ cup plain yoghurt
1 beetroot, cooked and thinly sliced
¼ red cabbage, shredded
4 baby marrows, ribboned
2 lemons; 1 zested, 1 cut into wedges 

Method 

1. For the flatbreads, mix the sugar, water and yeast. Cover set aside for 10 minutes.
2. Add flour to a large bowl. Make a well in the centre. Add yeast mixture, yoghurt and oil.
3. Incorporate the flour into the wet ingredients to form a dough.
4. Knead until smooth. Transfer to an oiled bowl, cover and proof (set aside to rise) for 20 minutes.
5. Portion into 6 balls. Roll each into a flatbread.
6. Heat some oil in a pan over medium and fry each flatbread, flipping often until golden.
7. For the lentil fritters, mix together all the ingredients, excluding the oil. Season.
8. Heat the oil in a pot. Drop in tablespoonfuls of batter and deep-fry until golden. Set aside.
9. To assemble, top flatbreads with yoghurt, fritters and the other toppings. Season with salt, pepper and fresh lemon.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto/HMimages.co.za 

Steak and lentil salad 

Serves 2 // Cooking time 30 minutes 

Ingredients 

1 red onion, cut into wedges
1½ Tbsp olive oil
300g steak, cut into strips
Salt and milled black pepper
1 apple, cored and cubed
1 cup brown lentils, cooked 

Method 

1. Preheat oven to 200°C.
2. Drizzle the onion with 1 Tbsp olive oil and roast for 15–20 minutes, until soft and slightly caramelised.
3. Heat the remaining oil over high heat, season the steak and fry to your liking.
4. Toss all the salad ingredients together and season to taste.

Recipe & styling: Chiara Turilli & Amerae Vercueil
Photography: Samantha Pinto 

Also read: 4 Underrated Ways With Chickpeas

The post 5 ways with lentils for summer  appeared first on MyKitchen.

To celebrate World Meatball day on 9 March, we serve up the humble frikkadel in four fabulous new ways. Move over meatballs in gravy, the weeknight selection is about to get bigger! 

Meatballs baked in tomato sauce 

SERVES 4 

Well worth adding to your repertoire! Simply change it up week-to-week by serving it on mash, polenta, pasta or rice, or toss through vegetable spaghetti. 

Ingredients

For the meatballs  

1 onion, finely diced
1 sprig thyme, leaves picked
1 cup (about 4 small) grated
baby marrows or carrots
½ cup fresh breadcrumbs
½ cup grated Parmesan + extra for serving
2 tsp ground coriander
500g beef mince
Salt and milled pepper  

Glug olive oil
2-3 cloves garlic, chopped
2 cups tomato passata or tomato purée 2 Tbsp sugar
500g cooked pasta or 250g cooked polenta, for serving
Fresh basil and lemon zest, for serving 

Method 

1. Combine the meatball ingredients and shape into golf ball-sized meatballs. Chill for 10 minutes.
2. Heat the oil in an ovenproof pan and fry the garlic until fragrant. 
3. Add the passata or tomato purée and sugar, then simmer for 2 minutes.
4. Remove from heat and place meatballs in sauce. 
5. Bake at 180°C for 15 minutes, turn meatballs over and continue baking for 15-20 minutes, or until the sauce has thickened and reduced. 
6. Serve meatballs on a bed of pasta or polenta.
7. Garnish with basil and lemon zest just before serving. 

Tear-and-share cheesy meatball subs  

SERVES 4-6  

Friday night fare is about to get downright delicious. This oozy sub can also be baked in the air fryer for a quick-fix.  

Ingredients

1 packet (500g) pork mince
2 Tbsp chopped fresh coriander 1 tsp paprika
2 spring onions, sliced  

¾ cup dried breadcrumbs Salt and milled pepper
2 Tbsp canola oil
1 can tomato purée  

2 Tbsp sugar
¼ cup lemon juice
4 mini French loaves
2 cups grated cheese (like a combination of Cheddar, Gouda or mozzarella)  

For the slaw

3 Tbsp canola oil
1 tsp Dijon or wholegrain mustard
1 red chilli, deseeded and chopped (optional)
1 lemon, juiced
Salt and milled pepper
1 packet (300g) shredded red and white cabbage
4-5 radishes, sliced
Lime wedges, for serving (optional)   

Method 

1. Combine the pork mince, coriander, paprika, spring onion and breadcrumbs. Season.
2. Roll 2 Tbsp of the mixture into equal-sized balls, creating about 15-18 meatballs.
3. Heat oil in a pan and brown the meatballs in batches for 6-8 minutes or until golden.
4. Add tomato purée, sugar and lemon juice, then cook for 8-10 minutes.
5. Preheat oven to 200°C.
6. Place the loaves onto a lined baking tray. Halve each loaf, making sure not to cut all the way through to allow for stuffing.
7. Spread about ¼ cup tomato sauce onto the inside of each loaf.
8. Divide meatballs and remaining sauce between loaves and top with the cheese.
9. Bake for 5-7 minutes or until golden and cheese has melted.
10. Combine the slaw ingredients and season.
11. Place subs onto platters and allow guests to tear and share themselves.  
12. Serve with slaw on the side and lime wedges, if you like. 

Frikkadels on unbeetable beetroot raita

SERVES 4-6

Make it a weeknight dinner with meatball pita pockets or serve these as part of a mezze-style feast with flatbreads and a grain salad for
a special occasion.  

Ingredients

For the frikkadels

1 packet (500g) lamb or beef mince 
1 onion, finely chopped
2 cloves garlic, minced
¼ cup breadcrumbs  

1 egg, whisked
2 lemons, zested and juiced
1 tsp each ground cumin and cardamom 1⁄2 tsp cinnamon
Handful chopped fresh mint, parsley and coriander
Salt and milled pepper
Oil, for frying  

For the raita

3-4 cooked beetroots, grated 1 cup double cream yoghurt 1 Tbsp olive oil
Squeeze lemon juice
½ tsp ground cumin
1-2 green chillies, deseeded and chopped (optional)
Chopped salad, rocket or micro herbs, for serving  

Method 

1. Combine the frikkadel ingredients and season.
2. Roll into golf ball-sized balls (about 5cm) and chill in fridge for 15-30 minutes.  
3. Heat oil in a pan over medium heat. 
4. Fry frikkadels for 10-12 minutes, until they are golden-brown all over and cooked through.
5. Combine raita ingredients and season. 
6. Spread raita on a platter, top with frikkadels and salad, and serve. 

Lemon and herb meatballs  

MAKES 4 

Make these fancy meatballs for your next dinner party. The lemon perfectly offsets the rich lamb mince.  

For the meatballs

3 Tbsp olive oil
3 onions, chopped
6 cloves garlic, chopped
1 packet (600g) lamb or beef mince 
1 cup breadcrumbs
2 lemons, zested
½ punnet (15g) fresh mint, chopped + extra for serving  

½ punnet (15g) fresh dill, chopped + extra for serving
4 tsp nine-spice mix (recipe below)
2 tsp ground cumin  

1 Tbsp capers, chopped
Salt and milled pepper
1 packet (200g) green olives, depipped 2 Tbsp capers
1 preserved lemon, chopped
1 tsp honey or pinch of sugar
1 cup beef stock
Crumbled feta, for serving
8 caper berries, for serving (optional)  

Method 

1. Heat half the oil in a pan and sauté́ the onions for 5 minutes over medium heat. 
2. Add garlic and fry for a minute.
3. Combine half of the onion mixture with remaining meatball ingredients, setting half the onion aside.
4. Season meat mixture and shape into 16 balls.
5. Heat remaining oil in a pan and sear meatballs until browned all over.
6. Return remaining onion mixture to the pan and fry with olives, capers and preserved lemon.
7. Add honey and stock and simmer uncovered for 10-12 minutes or until meatballs are cooked through.
8. Serve meatballs with fresh dill, mint, feta and caper berries (if using).  

NINE-SPICE MIX :  

A simple spice mix used in a lot of popular chef Yotam Ottolenghi’s Israel-inspired recipes.   

Combine 3 Tbsp allspice berries
1 ½ Tbsp coriander seeds 
½ Tbsp black peppercorns
5 cloves
½  tsp cardamom seeds
2 blades mace (optional)
2 sticks cassia bark or cinnamon and a pinch of each cumin and grated nutmeg. 
Toast in a dry pan and grind to a fine powder. This all-rounder spice works well with beef, lamb, chicken or pork.  

The post Meatball madness  appeared first on MyKitchen.

Dry and chewy meatballs will be a thing of the past once you’ve read these great tips. Your taste buds will thank you! 

Choose fatty meat 

Not just any cut of meat will make the cut for a juicy meatball. Although you can make a meatball with any meat, opt for fattier ground meats. Beef, pork and lamb make juicier meatballs. Lean meat, like chicken and turkey, runs the risk of becoming tough when overcooked. You can even try blending two or three different ground meats to create a yummy depth of flavour. 

Also read: Delicious sticky glazed meatballs

Always add moisture 

The protein in the meat makes it shrink when you cook it, which can leave the meatballs dry and tough. That’s why adding a moistening agent, like milk, to your meatball mixture is crucial. A splash (or two) of milk does not only keep the meatballs moist, but it also adds a creamy texture and helps to bind the ingredients. 

Get creative with your herbs and spices 

The right medley of herbs and spices is a sure way to pack some flavour into your meatballs. Spice up your grandmother’s recipe by experimenting with fresh herbs like parsley, mint or oregano and some garlic and chilli. Add seasonings liberally and try cheeses like Parmesan and Pecorino for extra tang. Have you ever had a meatball with too much flavour? We didn’t think so! 

Bake them in the oven 

Skip the frying pan (and the oil splattering everywhere) and bake your meatballs in the oven. Not only will you avoid those meatball-related oil injuries you risk with frying, but baking them is quick and easy. And your meatballs will be less oily with the same delicious flavour. No mess, no fuss! 

@masha_adolph Ingredients For Baked Meatballs: * 1 lb ground beef,2 tsp garlic powder,2 tsp onion powder,1 tsp Italian seasoning,1/2 tsp ground black pepper,1 tsp salt ,1 large egg,Fresh cut basil ,1/2 cup water Ingredients For the Marinara Sauce:  3 tsp olive oil,2 cloves garlic,1/4 tsp crushed red pepper flakes (optional),1 (28-ounce) can crushed tomatoes,1/2 tsp salt,1 tsp sugar,1 tsp Italian seasoning,Extra Parmesan cheese,Fresh cut basil For the Easy Baked Meatballs: * Preheat oven to 425 degrees (F). * Mix all ingredients * Scoop about one tablespoon of meat into your palms and roll it into a ball. * Place the baking sheet in the oven to bake for 15 minutes * While the meatballs bake, make your marinara! #food#healthyrecipes #meatballs #fyp #healthcoach #wellnessjourney ♬ Flowers – Miley Cyrus

Image: Unsplash

The post 4 tips with meatballs you never knew about appeared first on MyKitchen.

All you need is 30 minutes to whip up our editor Chad January’s top picks, perfect for leisurely lounging and effortless entertaining.  

Dealer’s choice cheat’s pizza 

Serves 6  

Ingredients 

12 flour tortillas
500g mozzarella or Cheddar, grated
1 cup tomato passata sauce
2 cloves garlic, grated
2 Tbsp chopped fresh basil, plus extra for serving
Salt and milled black pepper

Topping choices  

Grilled veggies (baby marrows, asparagus or peppers)
Sliced cold meats (Parma ham, salami or chorizo)
Soft cheeses (feta, buffalo mozzarella, blue cheese or goat’s cheese)  

For serving  

Drizzle olive oil
Handful fresh basil

Method

1. Place a griddle pan over medium heat. 
2. Top a tortilla with cup grated cheese, taking care to spread evenly and leave a 2cm border clean. 
3. Top with another tortilla to “sandwich” closed. Repeat with remaining tortillas and cheese. 
4. Grill tortillas on both sides for 2–3 minutes or until charred. 
5. Combine passata, garlic, basil and season well. Spread generously over each cooked tortilla and add toppings. 
6. Return each tortilla to the griddle pan for about 3–4 minutes to heat through. 
7. Serve drizzled with oil and scattered with fresh basil.

Chorizo and prawn cocktail 

Serves 4 

Ingredients 

12 prawns, defrosted, deveined and heads removed
2 tsp smoked or regular paprika
2 cloves garlic, chopped
Salt and milled black pepper
Glug canola oil
1/2 coil (about 100g) chorizo, sliced

For the sauce  

1/2 cup mayonnaise
1/4 cup tomato sauce
1 Tbsp Dijon mustard
1 tsp Sriracha
1 Tbsp chopped fresh parsley, plus extra for garnish
Zest of 1 lemon or lime
1 tsp Worcestershire sauce
1 head baby gem, cos or butter lettuce
1 avocado, sliced or cubed
3–4 radishes, sliced
Lemon or lime wedges, for serving

Method

1. Toss prawns, paprika and garlic together in a bowl. Season well. 
2. Heat oil in a pan and fry chorizo for 2–3 minutes until crispy. Remove. 
3. Add prawns to the same pan and fry in batches for 4–5 minutes each until bright pink and cooked through. Set aside to cool. 
4. Combine sauce ingredients together and season well. 
5. Layer jars, glasses or serving bowls with lettuce, prawns, chorizo, avocado and radish. 
6. Add generous dollops of the sauce, sprinkle with parsley and add a squeeze of lemon or lime.

One-pot chilli con carne meatballs 

Serves 4 

Ingredients 

1 pack (about 500g) pork bangers, removed from casings
1/4 cup canola oil

For the sauce  

1 onion, chopped
1 red pepper, chopped
2 cloves garlic
1 Tbsp ground coriander
1 Tbsp ground cumin
1 Tbsp smoked or regular paprika
1 can (410g) chopped tomatoes
1 can (410g) tomato purée
1 can (410g) red kidney beans, drained and rinsed
1 can (410g) corn kernels, drained and rinsed
2 Tbsp Worcestershire sauce
1 tsp sugar
Salt and milled black pepper
Handful fresh coriander, chopped plus extra for serving
Handful cherry tomatoes, chopped  

For serving  

Nacho chips
Lime wedges
Sour cream

Method

1. Shape mince from pork bangers into golf ball-sized portions. 
2. Heat half the oil in a large pan and brown meatballs in batches for about 3-5 minutes. Remove and set aside. 
3. Heat remaining oil in the same pan and sauté onion and peppers for 3-5 minutes. 
4. Add garlic and spices and fry for a minute. 
5. Add remaining sauce ingredients except seasoning, coriander and cherry tomatoes. Cook for about 2-3 minutes. 
6. Add meatballs to sauce, cover and cook for about 10-15 minutes. 
7. Season well and stir through coriander and cherry tomatoes. 
8. Serve with nacho chips, lime wedges, dollops of sour cream and a sprinkle of fresh coriander.

Baby marrow and cucumber salad 

Serves 4 

Ingredients 

2 punnets of sliced baby marrows
2 Tbsp olive oil
1 tsp grated garlic
2 Tbsp fresh parsley, chopped
½ cucumber, sliced
A handful of pomegranate rubies (optional)
Glug of oil

For herbed yoghurt 

1 cup plain yoghurt
2 Tbsp fresh parsley, chopped
Zest of 1 lemon

Method

1. Toss together 2 punnets of sliced baby marrows, 2 Tbsp olive oil, 1 tsp grated garlic and 2 Tbsp chopped fresh parsley and seasoning in a large bowl.  
2. Cook in a hot griddle pan for 1-2 minutes or until charred.  
3. Combine 1 cup plain yoghurt, 2 Tbsp chopped fresh parsley and zest of 1 lemon and season well.  
4. Combine cooked baby marrows, 1/2 sliced cucumber and a handful pomegranate rubies, if using, in a serving bowl.  
5. Drizzle with a glug of oil, season and serve with dollops of the herbed yoghurt.  

Double cheese and garlic buns 

Serves 6 

Ingredients 

2 garlic cloves, chopped
1/4 cup butter, softened
6 seeded burger buns, sliced
1 cup grated mozzarella
6 slices Emmenthal cheese
A handful fresh parsley, chopped

Method

1. Combine 2 chopped garlic cloves with 1/4 cup softened butter.  
2. Spread generously over 6 sliced seeded burger buns.  
3. Divide 1 cup grated mozzarella, 6 slices Emmenthal and a handful chopped fresh parsley between the buns.  
4. Close to seal and toast in a hot griddle pan until cheese has melted and bun is crispy. Serve immediately. 

Bacon-wrapped mielies with Parmesan butter 

Serves 4 

Ingredients 

4 mielies
8 rashers bacon

For parmesan butter 

1/4 cup softened butter
3 Tbsp grated Parmesan

Method

1. Wrap 4 mielies with 2 rashers bacon each, secure with toothpicks and season. 
2. Cook mielies in a hot griddle pan or over the coals for about 15-20 minutes, turning regularly.  
3. Combine 1/4 cup softened butter and 3 Tbsp grated Parmesan and brush mielies with mixture during the last 3-5 minutes.  
4. Serve while hot with dollops of Parmesan butter. 

Chicken and bulgar wheat salad 

Serves 4 

Ingredients 

For the salad  

3 cups bulgur wheat
Glug olive oil
1 punnet (about 250g) cherry tomatoes, halved
1 red onion, cut into eights
Handful each fresh mint, parsley and coriander
1 lemon, juiced
Salt and milled black pepper

For the chicken 

1 packet (about 400g) chicken breast fillets, cubed
3 cloves garlic, chopped
1 Tbsp smoked paprika
1/2 Tbsp ground cumin
1/2 Tbsp ground coriander
1 lemon, zested and juiced

For serving  

Freshly chopped herbs
Plain yoghurt (optional)

Method

1. Cook bulgur wheat according to package instructions. 
2. Heat oil in a large pan and fry tomatoes and onion for 3-5 minutes. 
3. Toss bulgur wheat, tomatoes, red onion, herbs and lemon juice in a bowl. Season well. 
4. Combine chicken, garlic, spices and lemon zest and mix well. 
5. Thread chicken onto skewers and cook in a hot pan for about 6-8 minutes or until cooked through. Drizzle with lemon juice immediately. 
6. Divide bulgur wheat into serving bowls and top with chicken. Scatter with fresh herbs and serve with dollops of yoghurt, if using.

Asian buttermilk rib-eye steaks 

Serves 2 

Ingredients 

1 bottle (500m1) buttermilk
1 red chilli, seeded
3 cloves garlic
Handful fresh coriander
2 limes, zested and juiced
Salt and milled black pepper
2 (250-300g each) rib-eye steaks (rump, porterhouse and sirloin work well too)  

For serving 

3 Tbsp chopped fresh herbs (parsley, coriander and thyme work well)
1 lemon, zested
1 tsp flaked salt
1 red chilli, seeded and chopped

Method

1. Blitz together buttermilk, chilli, garlic, coriander, lime juice and zest in a food processor. 
2. Season steaks and pour over marinade to coat well. Marinate for 15 minutes. 
3. Remove meat from marinade and shake off excess. 
4. Cook steaks in a hot griddle pan or over hot coals for about 3-4 minutes each side for medium-rare steaks. 
5. Allow meat to rest for about 10 minutes before slicing. 
6. Combine herbs, lemon zest, salt and chilli and sprinkle generously over steak just before serving.

Chocolate and date skillet cookie 

Serves 6 

Ingredients 

1 1/2 cups cake flour
3/4 cup white sugar
1/2 cup store-bought apple sauce
2 Tbsp melted butter
1 tsp vanilla essence
2 slabs dark chocolate, broken into chunks
1/4 punnet (about 100g) medjool dates, stoned and chopped
Vanilla ice cream, for serving

Method

1. Preheat oven to 180°C.
2. Combine flour and sugar in a large bowl. 
3. Whisk together apple sauce, butter and vanilla in a separate bowl. 
4. Fold wet ingredients into dry and mix to create a smooth, dough-like batter. 
5. 5. Fold in chocolate and dates. 
6. Pour batter into a greased 26cm cast-iron pan and level with the back of a spoon. 
7. Bake for 15-20 minutes or until a skewer inserted comes out clean. 
8. Serve slightly warm with ice cream.

Words & photography: Fresh Living Magazine

 Also read: Crispy pork chops and quick herb ‘pesto’

The post Impress your guests with these 30-minute meals appeared first on MyKitchen.

Experience the vibrant essence of Malaysian cuisine in these heart-warming recipes… with our classic MK twist, of course.

Sticky chicken meatballs

SERVES 4 • TOTAL TIME 45 MIN

Ingredients:

800g chicken sausage, casing removed (beef sausages work, too)
2 Tbsp oil

FOR THE STICKY SAUCE

2 Tbsp olive oil
2 cloves garlic, grated
1cm fresh ginger, grated
¼ cup Worcestershire sauce
¼ cup oyster sauce
¼ cup soy sauce
2 Tbsp fish sauce
3 Tbsp water
1 Tbsp honey

FOR SERVING

300g egg noodles
400g green veg of choice (we used sugar snap peas)
2 spring onions, sliced
Sesame seeds and micro herbs (optional)

Method:

1. Roll sausage meat into small balls.
2. Heat oil in a pan and fry meatballs in 2-3 batches, until browned all over and cooked through, about 10 minutes.
3. Add a splash of water to the pan if meatballs are browned but not cooked through, and cover with a lid to steam slightly.
4. Combine sauce ingredients in a pot and heat for 2 minutes.
5. Pour boiling water over noodles and set aside for 2-3 minutes to cook. Drain.
6. Blanch veg in boiling water for 1-2 minutes. Remove and refresh in ice water.
7. Toss meatballs and noodles in sauce. Top with vegetables and spring onion.
8. Garnish with sesame seeds and micro herbs, if you like.

Beef rendang

SERVES 4 • TOTAL TIME 2 HR 45 MIN

Ingredients

FOR THE CURRY PASTE

5cm fresh ginger, peeled and sliced
4 stalks lemongrass, roughly chopped
2 red onions, roughly chopped
5 cloves garlic, sliced
6 red chillies, sliced open and seeded
3cm fresh turmeric, peeled and grated, or 1 tsp ground turmeric
2 tsp ground cumin
½ cup desiccated coconut
Vegetable oil, for frying
1kg beef shin, neck or goulash, cut into chunks
3 star anise
6 cardamom pods, bruised
1 tsp fennel seeds
1 stick cinnamon
1 can (400g) coconut milk
2 cups water
1 Tbsp tamarind paste
2 limes, juiced

FOR SERVING

Steamed white rice
Sliced red onion
1 mini cucumber, sliced into spears
Handful fresh coriander
Handful fresh coconut shavings, toasted
1 red chilli, seeded and sliced

Method:

1. Grind the curry paste ingredients using a pestle and mortar until smooth, or purée in a blender with a splash of water.
2. Toast desiccated coconut in a dry pan for 1-2 minutes or until golden. Set aside.
3. Heat a generous glug of oil in a large pot over medium-high heat.
4. Fry curry paste until fragrant, stirring often.
5. Season meat and add to pot, frying until browned all over.
6. Add whole spices and coconut, and stir-fry for a minute.
7. Add coconut milk and enough water to cover meat. Cover and simmer until meat is tender, about 1½– 2 hours. (Add more water if it’s a little dry.)
8. Stir in remaining coconut milk, tamarind paste and lime juice to taste, and stir to combine.
9. Serve curry on rice, topped with red onion, cucumber, coriander, coconut and chilli.

Chef’s tip:
No tamarind? No problem! Simply mix together 2 tsp each of vinegar and brown sugar.

Korma curry

SERVES 6 • TOTAL TIME 1 HR 20 MIN

Ingredients:

1 jar (125ml) korma curry paste
2 Tbsp tomato paste
3 cloves garlic, grated
3cm fresh ginger, grated
1 Tbsp ground turmeric
Glug of canola oil
1kg chopped roasting vegetables (we used butternut, baby marrows, bell peppers and red onion)
Salt and milled black pepper
1 sprig curry leaves
1 can (400g) chopped tomatoes
2 cups vegetable stock
1 cup double cream yoghurt

FOR THE SAMBAL

1 mini cucumber, finely chopped
Handful cherry tomatoes, quartered
Handful coriander, chopped
¼ cup apple cider vinegar
2 Tbsp sugar

FOR SERVING

Cooked fluffy rice
Naan bread

Method:

1. Preheat oven to 200°C.
2. Combine curry paste, tomato paste, garlic, ginger, turmeric and oil in a bowl.
3. Spread chopped roasting vegetables in a deep baking tray. Drizzle with oil and season well.
4. Pour curry paste mixture over vegetables and toss to coat evenly. Roast for about 20-25 minutes.
5. Add chopped tomatoes and vegetable stock. Roast for 15-20 minutes more until vegetables are cooked but still holding their shape.
6. Remove from oven and stir in yoghurt.
7. Add a glug of oil to a pan. When hot, toss in curry leaves and fry for a few seconds until fragrant. Remove and drain on kitchen paper.
8. Mix sambal ingredients together and season.
9. Serve with sambal, cooked rice and naan bread.

Chef’s tip:
You can also add green beans, carrots and brinjal to your curry, if you like.

Naan Recipe:
Divide 1kg store-bought bread dough into 8-10 balls and roll each out into a flat oval. Fry in a hot dry pan until golden on both sides. Melt 4 Tbsp butter and 2 tsp garlic paste together, brush over warm naan and serve.

The perfect fluffy rice

SERVES 2-4 • TOTAL TIME 1 HR 20 MIN excluding soaking

Ingredients:

2 cups Jasmine rice
1 can (400ml) coconut milk
1½ cups water
1 Tbsp sugar
2 tsp salt
2 kaffir lime leaves, crushed in hand
1 stick lemongrass

FOR SERVING

Toasted coriander seeds
Fresh coriander
Coconut flakes

Method:

1. Preheat oven to 200°C.
2. Place rice in a fine mesh sieve and rinse until water runs clear.
3. Add rice to a bowl, cover with water and set aside to soak for 30 minutes, then rinse thoroughly.
4. Spoon rice into a deep baking tray and level using a spoon.
5. Boil coconut milk, water, sugar, salt, lime leaves and lemongrass in a pan. Stir to dissolve sugar.
6. Pour evenly over rice. Cover with foil to bake for 40 minutes.
7. If liquid has not been absorbed, cover and bake for 10 minutes.
8. Remove from oven and set aside to rest for about 20 minutes.
9. Spoon rice into a serving bowl and use a fork to fluff. To serve, garnish with toasted coriander seeds, fresh coriander and coconut flakes.

Sweet and spicy pork spring rolls (Poh Piah) with sticky sauce

MAKES 16 • TOTAL TIME 1 Hour

Ingredients:

FOR THE FILLING

2 Tbsp vegetable oil
2 spring onions, sliced
1 red chilli, seeded and chopped
2 tsp garlic and ginger paste
1 carrot, peeled and grated
500g pork bangers, meat removed from casings
3 Tbsp soy sauce
2 tsp honey or brown sugar
1 Tbsp fresh coriander, chopped

FOR THE PASTRY

8 sheets phyllo pastry
1 Tbsp cornflour
2 Tbsp water
Vegetable oil, for frying

FOR THE DIPPING SAUCE

1 cup peanut butter
3 Tbsp soy sauce
2 tsp brown sugar
2 Tbsp red curry paste
1 tsp sesame or olive oil
½ lemon, juiced
1 tsp chilli flakes

Method:

1. Heat oil in a pan and fry spring onions, chilli, garlic and ginger paste and carrots.
2. Add pork to pan and fry until golden-brown, stirring to evenly break up mince.
3. Add soy sauce, honey or brown sugar, and coriander. Fry for about 5-8 minutes, then set aside to cool.
4. Cut phyllo pastry sheets into squares.
5. Lay 2 squares on top of each other and turn clockwise so you have a diamond shape. Place a tablespoon of filling on the
bottom (the point closest to you).
6. Roll pastry upwards halfway, fold in the sides and complete the roll.
7. Mix cornflour and water together to make a paste. Seal spring roll with a brush of the paste.
8. Repeat with remaining filling and pastry.
9. Heat oil in a deep pot.
10. Fry spring rolls until golden, about 1-2 minutes. Drain on kitchen towel.
11. For the dipping sauce, add ingredients in a bowl and combine.
12. Serve spring rolls hot with dipping sauce on the side. Garnish with chilli flakes, if you like.

Roasted spatchcock coconut chicken

SERVES 4 • TOTAL TIME 1 HR 20 MIN

Ingredients:

1 (800g – 1kg) spatchcock chicken
Salt and milled black pepper
Knob soft butter
1 Tbsp ground turmeric
2 tsp ground coriander
2 star anise
2 tsp cumin seeds
1 tsp fennel seeds
1 tsp black mustard seeds
5cm fresh turmeric, finely grated
4 kaffir lime leaves, optional
1 can (400ml) coconut milk
1 lemon, zested and juiced
12 baby potatoes
3 red onions, quartered
1 packet (200g) fine green beans

FOR SERVING

Fluffy rice
Handful coriander, torn

Method:

1. Preheat oven to 200°C.
2. Place chicken in a deep roasting pan, season well and rub skin with butter.
3. Combine spices, seeds, lime leaves (if using), coconut milk and lemon juice and zest.
4. Pour mixture around chicken and roast for 20 minutes. Remove from heat.
5. Baste chicken with sauce and nestle potatoes and onions around it. Roast for a further 40-45 minutes or until chicken is cooked through and golden.
6. Add green beans and bake for a further 5 minutes.
7. Top with coriander and serve with rice.

Chef’s tip: To spatchcock a chicken, remove the backbone with kitchen scissors, then turn over and press flat. You can also ask your butcher to do it for you.

WORDS: Sjaan Van Der Ploeg
PHOTOGRAPHS: Fresh Living Magazine

The post Our top 5 must-try Malaysian cuisines appeared first on MyKitchen.

Make these delicious sticky glazed meatballs for your next book club, and you’ll be the main character in everyone’s eyes.

MAKES 12 • TOTAL TIME 45 MIN

FOR THE MEATBALLS
Ground beef mince 500 g
Breadcrumbs ½ cup
Chopped spring onions ½ cup
Flour 1 tbsp
Egg 1
Garlic clove, minced 2
Ginger, finely grated 1 tsp
Salt 1 tsp
Ground black pepper 1 tsp
Olive oil 1 tbsp

FOR THE STICKY GLAZE
Brown sugar ⅓ cup
Rice vinegar 2 tsp
Hoisin sauce 2 tsp
Soy sauce ½ cup
Cornstarch 1 tbsp

TO SERVE
Toasted sesame seeds 1 tbsp
Handful freshly chopped spring onion

FOR THE MEATBALLS
1. Combine everything besides the oil and form into 12 balls.
2. Heat the olive oil in a pan over low heat. Fry the meatballs for about 4–5 minutes on each side or until cooked through. Set aside.

FOR THE STICKY GLAZE
1. Reduce the heat of the pan to low and add the brown sugar, rice vinegar and hoisin sauce and stir to combine.
2. In a separate bowl, whisk together the soy sauce and cornstarch until well combined. Add to the pan and cook for 2 minutes, stirring, until the sauce is thickened.

TO SERVE
1. Remove the pan from the heat and add the meatballs, stirring gently to coat them in the glaze.
2. Serve the meatballs threaded onto skewers and topped with freshly chopped spring onions and toasted sesame seeds. Enjoy warm or cold.

Recipes & styling: Jezza-Rae Larsen
Styling assistants: Sjaan van der Ploeg & Kirsty Buchanan
Photography: Callen Jefferson

Are you looking for a tasty starter that will take you less than half an hour to make? Then give this biltong and pear tartlets recipe a try, because biltong makes everything better.

The post Delicious Sticky Glazed Meatballs appeared first on MyKitchen.