Bay leaf | Slightly lemony and bitter, used more for its aroma than taste

Generally sold dried. Indian bay leaves have a more cinnamony flavour than European ones, but the two can be interchanged.

Cayenne pepper | Mild aroma, fiery taste

Lets you add a fairly precise amount of heat to your food, as opposed to chillies, which may vary in strength.

Cinnamon | Woody, aromatic and sweet

Available as sticks (actually curls of papery bark) or ground. Pairs well with dried fruit, making it ideal for dishes such as bobotie.

Cardamom | Green cardamom is light, sweet, and fragrant; black cardamom is intense and smoky

Can be used as whole pods, seeds or powder (made from the green kind). Green pods are popular in desserts; black is much stronger.

Nutmeg & mace |Mace is the outer coating of nutmeg; both are subtly sweet

Nutmeg is usually sold ground, but grating your own will give a much better flavour. Other than curries, it’s great in hot drinks.

Cloves |Strong medicinal flavour, with recognisable notes of anise

An important part of mixes such as garam masala. Use sparingly as it’s very strong.

Turmeric | Pungent and earthy, used mainly for colour

Generally available ground. The fresh root has a stronger taste.

Cumin | Smoky and fragrant

One of the most commonly used Indian spices (with coriander). Toast and grind the tiny seeds for best flavour, but watch out, as they burn easily.

Coriander| Aromatic and citrusy

A totally different flavour to the fresh herb. Dry-roast and grind the small round seeds

Mustard | Smoky, nutty and pungent

Yellow seeds are common in European cooking, black seeds in Indian. Powders and sauces are made from ground seeds.

Curry leaf | Subtle flavour, citrusy scent

Unrelated to curry powder. Small shiny green leaves are best used fresh, but dried will do.

Photography: : HMimages.co.za
Words: Staff Writer

These awesome baking hacks will ensure that you never make any failed cakes, egg-shell cookies or burnt scones ever again!

The post An essential guide to curry spices appeared first on MyKitchen.

If you’re in the mood for a super tasty, but light meal, try out our Asian-style sticky chicken recipe with a side of slaw for a pop of freshness!

SERVES 4 // COOK TIME ± 1 hour

INGREDIENTS
For the sticky chicken
8 chicken drumsticks
½ cup sweet soy sauce
½ cup sweet and sour sauce
½ cup teriyaki sauce
¼ cup BBQ sauce
1 tbsp sesame oil
1 tbsp hoisin sauce
3 tbsp sesame seeds, to garnish
For the slaw
½ red baby cabbage, shredded
½ green baby cabbage, shredded
2 carrots, peeled and cut into matchsticks
¼ cup raisins
3 tbsp olive oil
1 tbsp lemon juice
½ tsp wholegrain mustard
Pinch sugar
Salt and black pepper

METHOD
For the sticky chicken
1. Preheat oven to 200ºC.
2. Combine all the sticky chicken ingredients and marinate for at least 20 minutes.
3. Arrange the chicken on a roasting tray and bake for 25-30 minutes, basting every few minutes.
For the slaw
1. Combine the shredded red and green cabbage, carrots and raisins in a bowl.
2. In a separate bowl, whisk together the oil, lemon juice, wholegrain mustard and sugar. Season well.
3. Pour the dressing over the slaw and serve with the chicken. Garnish with sesame seeds.

This yummy Asian-inspired sesame-chicken salad dish is budget-friendly, and obviously delicious!

The post Asian-style sticky chicken with slaw 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.

No spread is complete without a delicious helping of boiled eggs. Keep it simple with these mustard boiled eggs with dill and yoghurt (Turkish eggs style!).

SERVES 8 // COOKING TIME 21 min

INGREDIENTS
5 eggs
½ cup low-fat yoghurt
2 tsp Dijon mustard
Zest and juice of 1 lemon
Salt and pepper
Handful dill, roughly chopped

METHOD
1. Bring a pot of water to the boil. Carefully drop the eggs into the boiling water with a slotted spoon.
2. Cook for 6 minutes, so that the yolks are still jammy. Place in iced water immediately to stop the cooking process.
3. Mix the yoghurt, mustard, 2 tsp lemon juice, salt and pepper until smooth.
4. Halve eggs and place on a serving dish. Dollop the mustard-yoghurt on to each egg and garnish with dill and lemon zest.

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

Deep-fried samp and cheese balls make another easy and budget-friendly party treat!

The post Ditch the pickled eggs for these mustard boiled eggs with dill appeared first on MyKitchen.

A saucy chicken main is always a winner! This mustardy chicken and chopped parsley pairs deliciously with a side salad or some roast veggies.

SERVES 4 // COOKING TIME 15 min

INGREDIENTS
4 chicken breasts
4 tbsp olive oil
1 onion, grated
4 tbsp mustard
½ cup water
Handful parsley

METHOD
1. Cut the breasts into long strips. Brush the chicken with half the oil and fry in a griddle pan for 2 min a side.
2. Heat oil in another pan and fry onions until golden.
3. Add the mustard, water and chicken to the onions and cook for 5 minutes, until sauce has thickened.
4. To serve, place on a platter and sprinkle with chopped parsley.

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

The post This mustardy chicken will be your new favourite main appeared first on MyKitchen.

We took two foodie favourites and created this mustardy roast chicken and potato bake for a meal you’ll never forget! Serve it for your next family lunch.

SERVES 8 // COOKING TIME 1 hour 30 min

INGREDIENTS
2 whole chickens
¼ cup Dijon mustard
¼ cup olive oil
Juice of 2 naartjies or oranges
1 tbsp salt
10 potatoes, peeled and thinly sliced
1 cup cream
150 g butter
Handful sage, roughly chopped

METHOD
1. Preheat oven to 200°C.
2. Rub the chickens with the mustard, olive oil, citrus juice and salt. Truss them (tie string around the legs to keep them together).
3. Arrange the potato slices, overlapping, in an ovenproof dish.
4. Heat the cream, butter and sage. Cook over low heat until the butter melts and the mixture is infused with sage.
5. Pour the butter mixture over the potatoes, sprinkle with sage leaves and season.
6. Place the chickens on a wire rack. Position it over the dish with the potatoes, to catch the cooking juices.
7. Bake the chickens and potatoes for 1 hour.

Recipe & styling: Chiara Turilli
Photography: Sean Dollery

The post Mustardy roast chicken and potato bake appeared first on MyKitchen.