Frying meat that has a fat layer, such as steak, doesn’t need more than salt and pepper to be exquisite – if cooked right. There’s one pitfall many people see: the all-important fat is forgotten when cooked. Here’s how to render (cook out) the fat while adding tons of flavour to your steak! 

Step 1:
Add seasoned steak to a cold, oiled skillet, holding it fat-side down with tongs so only the fat is touching the pan. 

Step 2:
Turn on the heat and hold to slowly render the fat for 2-3 minutes. Once rendered, the fat layer should be a crispy, deep golden brown. 

Step 3:
Place steak flat on your pan and continue to cook as normal, for 3-4 minutes a side until caramelised. In the last 30 seconds of frying, add a knob of butter, 2 garlic cloves and 2 sprigs of rosemary for extra flavour. Remove steak and rest for 5 minutes before slicing. Use a spoon and baste steak with the buttery juices. 

Steak with mixed greens & Parmesan 

Serves 2 

Make a big batch of soup and freeze. Simply defrost in 15 minutes for a quick and easy mid-week meal! 

Ingredients

1 porterhouse steak 
1/3 cup olive oil 
1 packet (180g) Italian salad mix, or mixed salad leaves 
1 punnet (80g) wild rocket Salt and milled pepper 
1 lemon, zested and juiced 20g Parmesan, shaved 

 Method

1. Season steak and cook according to 3 step instructions above. Set the steak aside to rest for about 10 minutes. 
2. Toss together the remaining ingredients and season. 
3. Slice steak thinly. Serve on a platter with salad. 

By: Sjaan Van Der Ploeg
Photographs: Zhann Solomons
Recipe and styling: Sjaan Van Der Ploeg 

The post Render your steak in just 3 steps  appeared first on MyKitchen.

Say ‘goodbye’ to boring work meals and ‘hello’ to these deliciously perfect scrambled eggs with mixed greens. Whip it up in the office kitchen for extra convenience.

SERVES 2 // COOKING TIME 6 min

INGREDIENTS
6 eggs
5 tbsp milk
¼ cup spinach, ripped
¼ cup sugar snap peas, sliced
1 lemon, zested and juiced
2 tbsp olive oil

METHOD
1. Whisk the eggs and milk until combined. Then fold in the spinach.
2. Place in a microwave-safe bowl for 5 minutes, removing from the microwave every 1 minute to mix.
3. Scatter over peas, and dress with lemon zest, juice and olive oil.

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

The post Perfect scrambled eggs with mixed greens appeared first on MyKitchen.

Treat the fam to some home-made Asian cuisine by preparing these delicious ginger and chicken meatballs with mixed greens!

SERVES 4–6 // COOKING TIME 40 min

INGREDIENTS
For the ginger and chicken meatballs
500 g chicken mince
½ cup crushed ginger biscuits
½ cup finely chopped spring onion
2 garlic cloves, grated
1 egg, whisked
2 tsp sesame oil
2 tsp soy sauce
¼ tsp salt
For the greens
1 head bok choy
½ tsp chilli flakes
3 tbsp olive oil
1 broccoli, broken into florets

METHOD
For the ginger and chicken meatballs
1. Preheat oven to 180°C.
2. Combine all the ingredients in a bowl, making sure everything is properly mixed. Season well.
3. Measure out ¼ cupfuls of mixture and shape into meatballs.
4. In a pan, over high heat, brown and seal the meatballs. Then transfer to a baking tray and roast in the oven for 15 minutes, until cooked through.
For the greens
1. Bring a pot of salted water to the boil. Blanch the bok choy, and then refresh in a bowl of ice water for 3 minutes.
2. Slice the bok choy and set aside.
3. Heat the chilli flakes and olive oil in a pan and sauté the broccoli. Season and remove from the pan. Now sauté the bok choy. Season well.

Tip: For a vegetarian option, swap the chicken mince for mashed tinned chickpeas.

Recipe & styling: Joni Dames
Photography: Sean Dollery // HMimages.co.za

The post Ginger and chicken meatballs with mixed greens appeared first on MyKitchen.