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.

Any braai isn’t complete without a side! Have your pick of 5 braai-side solutions that’ll steal the show.  

Charred broccoli 

Serves 4 // Total time 20 minutes

Ingredients

1 packet (230g) tenderstem broccoli 
1 Tbsp sesame seeds 
1/4 cup flaked almonds 

For yoghurt sauce 

1/2 cup yoghurt 
1 Tbsp tahini 
1 Tbsp olive oil 
2 Tbsp lemon juice 
1 Tbsp honey 
1 tsp cumin 

Method

1. Blanch 1 packet (230g) tenderstem broccoli in salted water for 2 minutes.  
2. Plunge into a bowl of iced water, drain and pat dry.  
3. Braai over medium heat for 5 minutes or until lightly charred.  
4. Mix 1/2 cup yoghurt, 1 Tbsp tahini, 1 Tbsp olive oil, 2 Tbsp lemon juice, 1 Tbsp honey and 1 tsp cumin together and season (loosen with a little water, if you like.)  
5. Dry-fry 1 Tbsp sesame seeds and 1/4 cup flaked almonds over high heat until browned, mix with ¼ cup crispy onions and set aside.  
6. Dress broccoli in yoghurt sauce and serve scattered with the nut and seed mix. 

Grilled potato salad 

Serves 4-6 // Total time 25 minutes 

Ingredients

750g potatoes, unpeeled and halved
1/2 cup olive oil
100g fresh spinach
1 finely sliced red onion

For dressing 

1/4 cup olive oil
1/4 cup white balsamic vinegar
2 Tbsp mustard
2 Tbsp honey
2 crushed cloves garlic
Salt and milled black pepper

Method

1. Boil 750g unpeeled and halved potatoes in salted water for 10 minutes, drain.  
2. Brush with 1/2 cup olive oil.  
3. Grill potatoes over hot coals for 2-4 minutes a side until lightly charred.  
4. For the dressing, add 1/4 cup olive oil, 1/4 cup white balsamic vinegar, 2 Tbsp mustard, 2 Tbsp honey, 2 crushed cloves garlic, salt and milled black pepper to a jar. Shake well to combine.  
5. Toss piping-hot potatoes with dressing, 100g fresh spinach and 1 finely sliced red onion in a bowl. 

 Also read: Tips and Tricks for Getting the Best out of Your Braai

Falafel patties 

Serves 8 • Total time 45 minutes, plus refrigeration 

Ingredients

1 can (410g) chickpeas
20g chopped fresh parsley
5g chopped fresh dill
1 clove garlic
2 tsp ground cumin
1 tsp ground coriander
1/2 tsp dried chilli flakes
1/2 finely chopped red onion
2 Tbsp flour
1/2 cup thawed frozen peas
3 Tbsp oil

For sauce 

1/2 cup plain yoghurt
2 Tbsp chopped fresh mint
1/2 lemon

For serving 

Baby salad leaves
Garlic bread

Method

1. Place 1 can (410g) drained and rinsed chickpeas in a food processor along with 20g chopped fresh parsley, 5g chopped fresh dill, 1 clove garlic, 2 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp dried chilli flakes, 1/2 finely chopped red onion, and 2 Tbsp flour. Season and blitz until smooth.  
2. Add 1/2 cup thawed frozen peas and a second can of drained and rinsed chickpeas. Pulse until chunky.  
3. Portion into 8 falafels and refrigerate for 1 hour.  
4. Brush falafels with 3 Tbsp oil and cook on a griddle pan over high heat for 2-3 minutes a side.  
5. For the sauce, combine 1/2 cup plain yoghurt, 2 Tbsp chopped fresh mint, and juice and zest of 1/2 lemon.  
6. Serve falafels warm on a bed of baby leaf salad with braaied garlic bread on the side. 

Peppadew loaded braai mielies 

Serves 4 • Total time 30 minutes

Ingredients

1/2 cup butter, room-temperature
1/4 cup peppadews, drained and chopped
1/4 cup parsley, chopped
4 mielies
4 cup butter
1/4 cup oil
2 spring onions, sliced
2 discs (80g) feta  

Method

1. Whip 1/2 cup room-temperature butter, 1/4 cup drained chopped peppadews and 1/4 cup chopped parsley together.  
2. Roll into a log using clingwrap and refrigerate.  
3. Boil 4 mielies in salted water for 5 minutes, then drain.  
4. Mix 1/4 cup butter and 1/4 cup oil together and brush over mielies. Braai for 5-8 minutes or until charred.  
5. Serve mielies immediately, loaded with 2 sliced spring onions, 2 discs (80g) crumbled feta and knobs of peppadew butter. 

Roosterkoek 

Serves 8 • Total time 30 minutes

Ingredients

1/2 cup grated Cheddar
1/2 cup grated mozzarella
3 Tbsp fresh thyme leaves
1kg store-bought bread dough
Melted butter, for brushing

Method

1. Combine cheeses and thyme leaves in a bowl. 
2. Knock down bread dough and divide into 8 portions. 
3. Stretch each portion into a rough disc using your fingers. 
4. Place 2-3 Tbsp cheese mixture into the centre of each disc. 
5. Fold over the sides and pinch all around to enclose filling. 
6. Repeat with remaining dough and cheese. 
7. Place buns over medium coals and cook for 4-5 minutes, brushing with melted butter and turning regularly. Serve hot.

Also read: Dietician Aziwe Booi shares a healthier take on braai sides

The post Braai sides that will steal the show 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.

This grilled chicken breast with raw veggie salsa recipe is the ultimate clean meal that will help you get summer body ready.

SERVES 4 // COOK TIME 30 min

INGREDIENTS

For the chicken
4 lean chicken breast fillets, butterflied all the way through
Olive oil, to drizzle
4 sprigs thyme, leaves only
Zest and juice of 1 lemon
1 clove garlic, peeled and crushed
1 tsp smoked paprika
Salt and pepper
For the salsa
4 spring onions, sliced
1 red, 1 yellow and 1 green pepper, seeded and diced
1 small cucumber, seeded and diced
1 mielie, kernels only
1 avocado, peeled and diced
Handful cherry tomatoes, halved
Handful radishes, thinly sliced
Handful sugar snap peas, chopped
Handful parsley, chopped
For the dressing
60 ml olive oil
1 tsp wholegrain mustard
Squeeze honey
1 chilli, seeded and chopped
Juice and zest of 1 lemon

METHOD
1. Place chicken in a dish and drizzle with oil. Season with the rest of the ingredients. Marinate for 20 minutes.
2. Mix all the salsa ingredients. Season with salt and pepper.
3. Place all of the dressing ingredients in a jar and shake.
4. Pour the dressing over the salsa and leave it to marinate while you grill the chicken.
5. Heat a griddle pan and grill the chicken for 3–4 minutes on each side, until lightly charred and cooked through.
6. Serve the chicken with a large spoonful of salsa

This wholesome feta-stuffed chicken with rocket salad has everything you need in a meal: lean protein, healthy fats, greens, cheese… Need we say more?

The post Grilled chicken breast with raw veggie salsa appeared first on MyKitchen.

Looking for a way to make your meals more sustainable and waste-free? Try this mielie-baked monkfish for a quick lunch or dinner meal that promotes food sustainability!

SERVES 6 // COOKING TIME 35 min

INGREDIENTS
For the fish
4 monkfish fillets
Olive oil
4 mielies, with husks on
1 can coconut milk
2 lemongrass stalks, bruised
1 red chilli, sliced
Salt and pepper, to taste
To serve
1 packet rice noodles, cooked
Handful fresh parsley, to serve

METHOD
For the fish
1. Preheat the oven to 180°C.
2. Start by cleaning the fish, then rub with oil and season.
3. Remove the husks from the mielies and twist around the fish fillets to create a blanket to steam the fish. Secure the mielie husks with butcher’s string.
4. Place in a roasting tray together with the cut mielies from the cob. Scatter over the fish with the rest of the ingredients and bake for 25 minutes.
To serve
1. Scoop baked fish into a serving bowl and serve with rice noodles and fresh parsley.

Tip: Don’t toss the husks of the mielies, as they can be used as a steam blanket when cooking meat or vegetables.

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

The post Mielie baked monkfish appeared first on MyKitchen.

Say what? Chalupas are simply fried tortillas filled with flavoursome goodness. While this Tex-Mex meal is the easiest thing ever to cook, the final outcome is out of this world. Fold them in half to create a boat shape and tuck in!

SERVES 2 // COOKING TIME 10 min

INGREDIENTS
4 wraps
2 cups guacamole
4 chicken breasts, cooked and shredded
1 cup corn, cooked
Handful coriander, chopped

METHOD
1. Heat a little oil in a pan and fry the wraps until crispy.
2. Spread with guacamole and top with chicken, corn and coriander.

The post Chicken and corn chalupas appeared first on MyKitchen.