Turn humble tinned fish into something spectacular with these yummy recipes. Your tummy and your wallet will thank you! 

Mussels 

Mussel, olive and tomato rice pot 

Serves 4 // Hands-on 20 minutes 

Ingredients 

400g tin chopped tomatoes
Salt and pepper
1 cup rice
Olive oil
Zest and juice of 1 lemon, plus wedges to serve
400g rosa tomatoes, sliced lengthways
4 × 85g tin mussels
200g green olives, pitted
1 Tbsp chopped parsley
Rocket, to garnish 

Method  

1. Place 150ml water, chopped tomatoes and a large pinch of salt in a pot over high heat and bring to the boil. Add the rice, decrease to low heat and cover (leaving a small gap for steam to escape). Cook until the water has been absorbed, about 12–15 minutes. Uncover and set aside.
2. In another pan, heat the oil, and lemon zest and juice over medium heat. Add the rosa tomatoes and cook for about 2 minutes. Add the mussels and olives and cook for 5 minutes. Add the parsley and season.
3. Toss the mussel mixture through the rice and serve with lemon wedges and rocket.

Pilchards 

Curried pilchard rotis  

Serves 4 // Cooking time 30 minutes 

Ingredients 

Olive oil
1 onion, peeled and diced
1 clove garlic, peeled and crushed
1 tsp ground cumin
½ Tbsp garam masala
Pinch cayenne pepper
2 × 400g tin pilchards in chilli sauce
Zest and juice of 1 lemon, plus wedges to serve
Salt and black pepper
8 rotis
Microgreen salad leaves, to serve  

Method  

1. Heat a glug of oil in a pan over medium heat and fry the onions until they are translucent, about 10 minutes. Add the garlic and fry for about 2 minutes.
2. Add the cumin, garam masala and cayenne pepper. Fry for 2 minutes. Add the pilchards and fry for 5 minutes. Add the lemon zest and juice. Season.
3. Heat a dry pan over high heat and warm the rotis (about 5 minutes per roti).
4. To serve, scatter a handful of microgreens on each roti, and add a few pilchards. Serve with lemon wedges.

Also read: Buddha bowl with pilchards 

Sardines 

Roasted tomato and sardine pasta 

Serves 4 // Cooking time 1 hour 5 minutes 

Ingredients 

For the roasted tomatoes 

2 cups Rosa tomatoes
3 tbsp olive oil
2 Tbsp balsamic vinegar 

For the pasta 

2 garlic cloves, thinly sliced
¼ cup olive oil
2 tins sardines
¾ cup grated hard cheese, plus extra to serve
2 Tbsp chopped dill, plus extra to serve
500 g spaghetti 

Method 

For the roasted tomatoes 

1. Preheat oven to 200°C.
2. Combine all the ingredients in a roasting tray and season well.
3. Roast for 30 minutes, until the tomatoes are bursting.

For the pasta 

1. Fry the garlic in the olive oil over a low heat.
2. Turn up the heat to medium and add the sardines and tomato sauce, followed by the roasted tomatoes, hard cheese and dill.
3. Allow to simmer for 5 minutes.
4. Cook the spaghetti according to packet instructions. Drain, reserving 1 cup cooking water.
5. Toss the pasta into the sauce and slowly drizzle in the reserved cooking water until the sauce has reached your desired consistency.

Recipe & styling: Elizabeth Mackenzie
Photography: Jotham van Tonder 

Tuna 

Roast veg and tuna-stuffed pita pockets 

Serves 4 // Cooking time 35 minutes 

Ingredients 

For the roast vegetables 

1 red pepper and 1 yellow pepper, deseeded and sliced
1 onion, quartered
1 brinjal, sliced
1 Tbsp olive oil
2 tsp chopped rosemary  

For the tuna mayo 

2 tins tuna, drained
3 Tbsp plain yoghurt
1 Tbsp mayonnaise
1 tsp lemon juice
¼ tsp ground coriander 

To serve 

4 wholewheat pitas
1 cup rocket
½ wheel feta, crumbled 

Method 

For the roast vegetables  

1. Preheat oven to 200°C.
2. Toss the vegetables with the olive oil and rosemary and season with salt and pepper.
3. Roast in the oven for 30 minutes or until soft.

For the tuna mayo 

1. Mix all the ingredients together in a bowl and season with pepper to taste.
2. To serve, heat the pitas according to package instructions and fill halfway with roast vegetables. Spoon in some tuna mayo and top with fresh rocket and crumbled feta.

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

Also read: 4 appetising tuna recipes that may surprise you

The post Yummy canned fish recipes that won’t break the bank appeared first on MyKitchen.

We catch up with some of our loyal readers who share their Dad’s favourite meals in the lead up to Father’s Day. Spoil the special men in your life with these flavourful recipes. 

 

“One thing about my dad: keep his plate piled up and tummy filled and he’s the happiest man alive! This beer steamed mussel recipe is not only super simple to make but has so much flavour. Don’t forget to serve it with crusty bread to mop up all the delicious sauce.” – Nicole Robyn Demink 

Beer steamed mussels 

SERVES 4  

TOTAL TIME 25-30 MIN 

Ingredients

Glug olive oil 
4 spring onions, sliced 
2 Tbsp butter 
4 cloves garlic, sliced 
1 tsp grated ginger 
2 bay leaves 
Handful thyme 
1 bottle (350ml) light beer 
1kg mussels, cleaned 
1 cup cream 
1 lemon, zested and juiced 
2 Tbsp chopped fresh parsley 
Salt and milled black pepper  

FOR THE TOAST 

1/2 cup mayonnaise 
1 tsp Dijon mustard 
4-6 slices ciabatta or sourdough 
Pinch chilli flakes 

 

Method

1. Heat oil in a large pot and saute spring onions until soft.
2. Add butter, garlic, ginger and herbs and fry for 2 minutes.
3. Add beer and simmer for 2-3 minutes.
4. Place mussels into a colander over pot, cover with a lid and steam mussels for about 4-6 minutes. Set mussels aside.
5. Add cream to saucepan and simmer over a low heat for 5 minutes.
6. Add mussels back to pot, stir through lemon zest, juice and parsley. Season well.
7. Preheat oven to 180C.
8. Combine mayo and mustard and spread over bread slices. Sprinkle with chilli flakes and bake for 5 minutes or until golden.
9. Serve mussels in bowls with beer sauce and crusty bread.

 

 

“For me and my brother Zane, a hearty meaty stew always takes us back home! This lamb neck stew ticks all the boxes and is a recipe you’ll want to have in your repertoire.” – Waleed Alexander

 

Rich lamb stew 

SERVES 4-6  

TOTAL TIME 1 HR 20 MIN 

Ingredients

1kg lamb neck 
Salt and milled black pepper 
Flour, for dusting
Canola oil, for frying
250g button or brown mushrooms 
2 onions, chopped
2 carrots, peeled and chopped 
2 stalks celery, sliced 
3 cloves garlic, sliced 
2 bay leaves 
Handful fresh thyme 
50g tomato paste 
1 Tbsp brown sugar 
4 cups beef stock 
1 can (400ml) tomato purée 
250g cherry tomatoes 
2 Tbsp Worcestershire sauce 

 

Method

1. Season lamb well and dust in flour, shaking off any excess.
2. Heat oil in a large pot and brown meat in batches for about 3-4 minutes each. Set aside.
3. Add mushrooms to pan and brown for 4-5 minutes. Remove and set aside.
4. Add another glug of oil and sauté onions, carrots, and celery until soft.
5. Stir in garlic and herbs and cook for 2 minutes.
6. Add tomato paste, cook for 1 minute and stir through sugar.
7. Pour in stock, tomato purée and lamb back into the pot, cover with a lid and simmer gently for about 45 minutes.
8. Add Worcestershire sauce, mushrooms, cherry tomatoes, and an extra handful of thyme. Simmer for 15 minutes or until lamb is soft and falling off the bone.
9. Reduce sauce by 2/3 and season well.
10. Serve lamb stew with herbed mash, pap, or fluffy rice.

 

To be featured in the next issue of MyKitchen, make sure to follow us on our socials and comment on the posts with the header “reader’s choice” and you could find yourself and your favourite recipe in our next issue. 

Photography: Zhann Solomons 

The post Some of our loyal readers share their dad’s fave meals appeared first on MyKitchen.

Editor Chad January has your weeknight suppers sorted with these five-ingredient crowd-pleasers, plus meals you can make in under 15 minutes.

Piri-piri mussels 

Serves 4-6 

Ingredients

FOR THE PIRI-PIRI SAUCE  

2 red peppers, seeded and charred 
6 cloves garlic, chopped 
6-8 red chillies, halved and seeded 
2 Tbsp smoked paprika  
20g coriander, plus extra for serving 
1 lemon, zested and juiced 
½ cup canola oil
salt and milled black pepper   

FOR THE MUSSELS  

2 onions, chopped 
2 cloves garlic, chopped 
½ cup cream
1 kg half-shelled mussels  
1 lemon, cut into wedges, for serving 
6 Portuguese rolls, for serving 
handful fresh coriander, for serving  

Method

1. Slice peppers and blitz with garlic, chilli, paprika, coriander, lemon zest and juice, and oil. Season and set aside. 
2. Heat oil in a large pan and sauté onions for 5 minutes. 
3. Add garlic and cook for 1-2 minutes. 
4. Add 1 cup of piri-piri sauce and cream, and season. 
5. Bring sauce to a simmer, add mussels, and cover with a lid. 
6. Cook for 4-5 minutes and add an extra squeeze of lemon juice. 
7. Serve immediately with crusty rolls, lemon wedges, coriander and extra piri-piri sauce on the side.

Foodie Fact  

Peri-peri, piri-piri and peli-peli all mean juicy prawns dripping in a zesty hot sauce – it just depends which part of the world you’re in. Here, we’ve gone with Mozambican piri-piri. 

Pizza bianco 

Serves 4 • Total Time 35 Min 

Ingredients

500g assorted tomatoes, halved or quartered 
1 focaccia  
1 tub buffalo mozzarella, torn 
Fresh basil, for serving 
Balsamic vinegar, for serving  

Method 

1. Preheat oven to 180°C. 
2. Arrange tomatoes on a greased baking tray. Drizzle with oil and season. Roast for about 15 minutes or until tomatoes have blistered. 
3. Brush focaccia with oil and heat in the oven for 2-3 minutes. 
4. Top focaccia with roasted tomatoes, chunks of mozzarella and fresh basil leaves. 
5. Season generously and drizzle with balsamic vinegar and olive oil before serving. 

Heads Up!  

Oil, salt and pepper have been omitted from the ingredient lists of the five-ingredient meals since these are items you’re likely to have in your pantry. If you’re out of leftover cooked meat, then opt for another protein such as sliced chorizo, chopped ham or canned tuna.  

Reuben sarmies 

Serves 4 

Ingredients

2 Tbsp red wine vinegar 
2 tsp Dijon mustard  
salt and milled black pepper 
8 slices rye, sourdough or ciabatta, sliced and buttered 
1 cup leftover cooked meat, sliced (chicken, pork, lamb or beef) 
1 red onion, sliced 
½ jar sliced or grated beetroot, drained
2 cups grated mature cheddar  
micro herbs, for serving 
white cocktail onions, for serving  

Method

1. Whisk vinegar and mustard together and season. 
2. Place four slices of bread, butter-side down, on a board and layer with meat, onion, beetroot and cheese. Drizzle with mustard dressing. 
3. Top sandwiches with remaining bread slices and toast in a hot pan or sandwich press until cheese has melted. 
4. Secure sandwiches with a wooden skewer and garnish with micro herbs and cocktail onions. Serve immediately.

Herby grilled lamb chops 

Serves 4 • Total Time 20-25 Min 

Ingredients

8 lamb rib chops  
1 tsp coriander seeds, crushed 
2 lemons, 1 zested and juiced and 1 cut into wedges, for serving 
¼ cup barbecue sauce 
4 sprigs fresh rosemary or thyme  

Method

1. Drizzle lamb chops with oil and season well. 
2. Rub with crushed coriander – seeds, lemon zest and juice. Set aside to marinate for 10 minutes. 
3. Place lamb chops over medium-hot.. coals and cook for 6-8 minutes per side, or according to your preference. Baste regularly with barbecue sauce.
4. Serve chops with lemon wedges and garnish with fresh herbs. 

Bulk It Up  

Serve with creamy mash, a side salad or cheesy braaibroodjies.  

Chicken and corn nachos 

Serves 4 

Ingredients

3 Tbsp butter 
2 cans (410g each) corn kernels, drained and rinsed 
4 tsp paprika 
1 tsp chilli flakes 
2-3 jalapenos, sliced 
handful fresh parsley or coriander, chopped 
3 chicken breast fillets, sliced 
glug olive oil 
salt and milled black pepper 
300g halloumi, sliced 
240g corn nacho chips 
handful fresh rocket 
2 avocados, cubed or sliced 
lime wedges, for serving  

Method 

1. Heat butter in a pan and fry corn for 2 minutes. 
2. Add 1 tsp paprika, chilli flakes, jalapeno and fry for another 2 minutes. Set aside and stir through herbs. 
3. Drizzle chicken with oil, season, and rub with remaining paprika. 
4. Heat a griddle pan over a high heat and grill chicken for about 3 minutes per side or until cooked through. Set aside. 
5. Add halloumi to the pan and grill for 2-3 minutes per side until golden. 
6. Divide corn, chicken, halloumi and nacho chips between serving bowls. 
7. Top with rocket and avo, and serve with lime wedges.

The post Time-Saving And Budget-Friendly Family Meals appeared first on MyKitchen.

There’s no better way to end your Thursday night than with this delicious and indulgent mixed seafood pasta with Mariana sauce!

SERVES 4 // COOK TIME ± 45 mins

INGREDIENTS
2 tbsp olive oil
6 anchovy fillets
4 garlic cloves, peeled and crushed
1 red chilli, finely chopped
200 ml dry white wine
410g tin chopped tomatoes
Salt and black pepper
400g mussels
200g prawns, peeled and roughly chopped
250g spaghetti, cooked according to packet
4 tsp chopped parsley, to garnish

METHOD
1. Heat the olive oil in a pan over medium heat. Add the anchovies, garlic and chilli and fry for about 2 minutes until the anchovies ‘melt’. Turn up the heat, add the wine and reduce for 2 minutes.
2. Add the chopped tomatoes, and season. Leave to simmer for about 15 minutes. If the sauce becomes too thick, add a little water. Add the mussels and prawns, then cover and steam for 5 minutes. Once the shells have opened, scoop out the mussel, discard the shells and return to the sauce.
3. Place a serving of spaghetti on a plate and top with the sauce. Season, and garnish with parsley.

Try our crumbed fish fingers with matchstick chips for a hearty mid week meal! Cook with the fish of your choice, but make sure it’s a sustainable option!

The post Mixed seafood pasta with Mariana sauce appeared first on MyKitchen.

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.

SERVES 4 // COOKING TIME 30 min

INGREDIENTS
1 L chicken stock
Pinch of saffron
¼ cup butter
1 onion, peeled and finely chopped
1½ cups rice
200 g chorizo, cut into 2 cm pieces
2 tbsp olive oil
500 g prawns, peeled and cleaned
12 large black mussels
½ cup peas
Salt and black pepper
Parsley, finely chopped, to garnish
1 lemon, cut into wedges, to serve

METHOD
1. Heat the chicken stock in a saucepan over low heat. Add the saffron, and cover.
2. Melt the butter in a large pan. Add the onion and sweat over low heat for 10 minutes or until translucent. Pour in the rice and stock and simmer for 12 minutes.
3. In a separate pot, sear the chorizo in olive oil until golden brown. Add the prawns and cook for about 4 minutes. Add the mussels and peas, then cover and steam for 6 minutes.
4. Discard the unopened mussels. Add the mussels, chorizo, prawns and peas to the rice. Season, garnish with fresh parsley and serve with lemon wedges.

Top of your delicious bowl of Paella with our irresistible candied jalapeño chillies preserve.

The post Paella appeared first on MyKitchen.

Winter is made for hearty roasts and delicious soups, which is why this classic corn and mussel chowder is the perfect recipe to add into the mix.

SERVES 4–6 // COOKING TIME 1 hour  min

INGREDIENTS
1 tbsp olive oil
1 packet streaky bacon bits
1 onion, finely chopped
2 celery stalks, finely chopped
4 mielies, kernels removed
2 potatoes, peeled and chopped
1 L fish stock
1 tbsp butter
1 kg mussels, cleaned
½ cup cream

METHOD
1. Heat the oil in a pot over medium heat. Add the bacon and allow to brown. Add the onion and celery and sauté for 5 minutes.
2. Add the mielie kernels, potatoes and stock. Allow to simmer gently for 15–20 minutes, until the potatoes are soft.
3. In the meantime, melt the butter in a pan over high heat. Add the mussels and pop the lid on. Cook, checking regularly, until all the mussels have opened. Remove the meat from half the mussels, discarding their shells.
4. Transfer the soup liquid to a food processor and blend until chunky.
5. Stir through the picked mussels and the cream. Divide into serving bowls and top with the remaining mussels still in their shells.

Recipe & styling: Elizabeth Mackenzie
Photography: Andreas Eiselen // HMimages.co.za

Fancy yourself a seafood lover? Enjoy our fresh West Coast paella recipe.

The post Classic corn and mussel chowder for winter appeared first on MyKitchen.