You might think roast potatoes are perfect as they are — we won’t disagree, but here’s how to elevate the flavour even more!

Roast potatoes on cumin-garlic yoghurt with coriander chutney 

Serves 6 (as a side) 

Ingredients

1kg baby potatoes
Salt and milled pepper 
1 Tbsp roasted garam marsala 
½  Tbsp cumin seeds 
½  Tbsp nigella seeds (or use black sesame seeds) 
Olive oil, for drizzling 
3 sprigs curry leaves 
1 red onion, sliced into petals
1 bulb garlic, halved

For the coriander chutney
1 ½  punnets (30g) coriander 
1 green chilli, finely chopped 
1 lime, zested and juiced 
4 Tbsp olive oil blend 

For serving
1 cup yoghurt
1 tub (250g) sour cream
½  Tbsp ground cumin, toasted slightly
2-3 spring onions, sliced into matchsticks
Green serrano chilli or jalapeno, sliced  

Method

1. Halve potatoes and place on a baking tray. 
2. Sprinkle with seasonings, drizzle liberally with oil and toss to coat evenly. 
3. Scatter with curry leaves. 
4. Place onion and garlic on a separate baking tray and drizzle with oil. 
5. Bake both trays at 180°C for 30-35 minutes until potatoes are tender, and the onion and garlic are deep-brown and soft. 
6. Combine coriander chutney ingredients in a food processor and blitz to a chunky sauce. 
7. Combine yoghurt and sour cream then season. 
8. Press garlic cloves out of papery skin, add to yoghurt mixture along with ground cumin and blitz with a stick blender. 
9. Spread yoghurt mixture on a plate, top with roast potatoes and dot with roasted onions. 
10. Top with spring onion sticks and chilli, then serve with coriander chutney. 

Flavour check-list  

Salty: seasoning 
Fat: yoghurt, sour cream 
Sweet: roast potatoes (which have been caramelised from roasting)
Acidity: coriander chutney, sour cream
Heat: chillies 

Recipe & styling: Liezl Vermeulen
Photography by: Donna Lewis

Also read: Chorizo and sage roast chicken 

The post Roast potatoes on cumin-garlic yoghurt with coriander chutney  appeared first on MyKitchen.

It’s International Day of Potato on 30 May! Baked, fried, boiled or mashed… we need no excuse to celebrate the super spud in all its forms.    

Rösti with creamy smashed peas and poached eggs 

Serves 4 // Cooking time: 50 minutes 

Ingredients 

450g potatoes, unpeeled
½ cup chopped onion
1 egg, beaten
½ tsp salt
½ cup vegetable oil 

For the smashed peas 

2 Tbsp butter
2 leeks, chopped
Salt, to taste
3 cups fresh peas
½ cup cream 

To serve

Basil, to garnish
4 eggs, poached  

Method 

1. Parboil potatoes, then drain, cool and peel them.
2. Coarsely grate the potatoes. Soak in a bowl of cold water for 2 minutes.
3. Spread out the grated potato and chopped onion on paper towel and pat dry.
4. Place in a bowl and mix in the egg and salt.
5. Using ¼ cup potato mixture at a time, shape four 10cm rounds (a good rösti must be thin).
6. Heat some oil in a pan and fry each rösti for 5 minutes per side, until crisp and golden.

For the smashed peas 

1. Heat butter in a pan and fry the leeks until soft. Season.
2. Add peas and cream and blend until chunky.

To serve, top the rösti with smashed peas, basil and poached egg. 

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

Potato-base pizza 

Serves 4 // Cooking time: 25 minutes 

Ingredients   

3–4 medium potatoes, washed (skin on)
2 Tbsp (30ml) olive oil 
Salt and pepper 
2 Tbsp (30ml) tomato paste
3 Tbsp passata sauce (or other fresh tomato-based sauce) 
1 cup mozzarella, grated
Handful calamata olives 
4 slices ham 
Wild rocket and fresh basil, for serving  

Method   

1. Preheat oven to 200°C. 
2. Thinly slice potatoes and arrange slices in a circle, overlapping the edges to form a 25cm base.
3. Drizzle with oil and season. 
4. Bake for 12–15 minutes or until parcooked. 
5. Mix together tomato paste and passata and spread over base, leaving a 5mm
6. Top with cheese and olives. 
7. Bake for another 10 minutes or until the cheese has melted. 
8. Top with ham, rocket and basil.

Recipe, styling & photography: Fresh Living magazine  

Creamy herb potato cake 

Serves 6 // Cooking time: 1 hour 40 minutes 

Ingredients 

1 Tbsp (15ml) melted butter 
¼ cup (60ml) olive oil 
6 peeled potatoes, thinly sliced 
4 eggs, beaten
1 Tbsp (15ml) chopped basil
1½ Tbsp (22ml) chopped parsley 
1½ (7ml) tsp salt 
1 tsp milled black pepper
½ cup smooth cottage cheese 

To serve

230g tub smooth cottage cheese 
2 celery stalks, ribboned 
Handful fresh parsley   

Method  

1. Preheat oven to 200°C. Brush a springform cake tin with melted butter. 
2. In a bowl, toss potato slices in olive oil to coat. Layer half of the potatoes in the cake tin.
3. Whisk together eggs, herbs, salt and pepper. Gently pour half the egg mixture over the potatoes.
4. Top with remaining potato slices and pour over leftover egg mixture.
5. Add dollops of cottage cheese and cover with foil. 
6. Bake for 1 hour 40 minutes, until golden brown and tender.
7. To serve, spoon over extra cottage cheese and top with celery ribbons and parsley. 

Recipes & styling: Chiara Turilli
Photography: K-Leigh Siebritz/ HM Images 

Libyan savoury potatoes with spiced rice 

Serves 6 // Cooking time: 30 minutes 

Ingredients 

500g baby potatoes, washed (skin on) 
Cooking oil
1 onion, chopped
2 green chillies, chopped
1 clove garlic, chopped
1 tsp ground ginger
1 stick cinnamon
1 Tbsp tomato paste
1kg beef mince
1 tsp ground turmeric
¼ cup water  

For the spiced rice 

2 cups rice
1 tsp ground turmeric
3 cardamom pods, crushed  

For serving

Handful fresh coriander
1 spring onion, chopped  

Method 

1. Parboil the baby potatoes, drain and cut into wedges.
2. Heat some oil in a large pot and fry the onion and chilli for 5 minutes. 
3. Add garlic, ginger and cinnamon, and cook until fragrant (about 2 minutes).
4. Add tomato paste and mince and brown the meat. 
5. Add the potato wedges, turmeric and water. Simmer for 10 minutes.

For the turmeric rice 

1. Cook rice according to packet instructions, adding turmeric and cardamom to the cooking water.

Serve the savoury potatoes with spiced rice, garnished with coriander and spring onion. 

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za 

The post 4 yummy ways to use your potatoes  appeared first on MyKitchen.

Bring some sun-filled solutions to your weekly meals without compromising on flavour using the latest 5 ingredients collection from Jamie Oliver. 

Lemon-tzatziki chicken

Serves 4 

“A brilliant Greek-inspired one-pan family dish. Tzatziki makes a fantastic ready-to-go marinade – it’s untraditional used like this, but I can totally vouch for its deliciousness and ability to tenderize meat.”

Red and brown onions work well for this recipe or splurge by adding shallots to the mix.

Ingredients 

1 (1.5kg) whole chicken
2 tubs (200g) tzatziki
2 lemons
4 mixed-colour onions, peeled 
300g basmati rice 

Method

1. Use a sharp knife to carefully cut down the back of the chicken, so you can open it out flat.
2. Rub half the tzatziki all over the chicken with the juice of ½ a lemon and a good pinch of sea salt and black pepper, then cover and leave to marinate in the fridge for at least 2 hours, preferably overnight.
3. Preheat the oven to 180°C.
4. Finely chop half an onion and place in a bowl with the juice of ½ a lemon and a pinch of salt to make a pickle.
5. Quarter the rest of the onions and place in a deep tray or ovenproof pan, then halve and add the remaining lemon.
6. Place the chicken skin side up on top (it should fit snugly) and drizzle with ½ a tablespoon of olive oil. Roast for 1 hour 10 minutes, or until beautifully golden and the leg meat pulls easily away from the bone.
7. Remove the chicken with half the roasted onions and one jammy lemon half. Set aside for later.
8. Using tongs, carefully squeeze the other jammy lemon half into the pan of tray juices, then cut off and discard the white pith and finely slice the skin, along with the rest of the onions.
9. Put them back into the pan or tray along with the rice and 600ml of boiling salted water, then cover and cook on a medium-low heat for 12 minutes, or until tender.
10. Spoon the rice into a serving dish, place the chicken, any resting juices and the reserved roasted onions on top, and spoon over the remaining tzatziki.
11. Drizzle with 1 tablespoon of extra virgin olive oil and serve with the pickle and the reserved cooked lemon half, for squeezing over.

Cook’s note
Swap extra virgin olive oil for regular olive, or just use the lemon half for that extra kick of flavour.

Also read: How to turn rotisserie chicken into 4 fab meals

Herby steak and crispy potatoes

Serves 2

“Green pesto, juicy mixed-colour tomato salad & crushed pistachios: Inspired by pistou, a beautiful French condiment made with smashed basil, garlic and oil, this tasty dish is a joy to eat. I’ve swapped in pesto for ease, but buy fresh for amplified flavour and texture.”

Replace red-skinned potatoes with all-purpose or Nicola potatoes. 

Ingredients

500g red-skinned potatoes
1 (300g) sirloin steak
4 tsp (20ml) fresh green pesto or pistou
6 ripe medium mixed-colour tomatoes
20g shelled unsalted pistachios 

Method

1. Scrub the potatoes, chop into 2cm chunks, then place in a large non-stick frying pan on a medium heat with 2 tablespoons of olive oil and season with sea salt and black pepper.
2. Fry for 20 minutes, or until golden and cooked through, stirring regularly, then remove to a bowl.
3. Put the pan back on a high heat.
4. Cut the fat off the steak, then roughly chop the fat, and put in the pan to render.
5. Generously season the steak, rub all over with 2 teaspoons of pesto, and cook for 3 minutes on each side for medium rare, or to your liking. Remove to a plate to rest.
6. Return the potatoes to the pan to warm through, while you slice the tomatoes 1cm thick and arrange on serving plates. 
7. Dress with a splash of red wine vinegar and a drizzle of extra virgin olive oil, and season to perfection. Spoon over the potatoes, then slice and divide up the steak, pouring over any resting juices.
8. Spoon over the remaining pesto, then bash and scatter over the pistachios.
9. Finish with a drizzle of extra virgin olive oil, if you like.

Cook’s note
Regular jam tomatoes work well too.

Words by: Gail Damon
Recipes and styling: Jamie Oliver
Photographs: Supplied 

Also read: Steak and spuds with salsa verde

The post 2 Big Flavour Meals from Jamie Oliver appeared first on MyKitchen.

This recipe may take some extra work in the kitchen, but trust us, it will be so worth it. You’ll never enjoy poached eggs the same again!

SERVES 2 // COOK TIME 1 hour 5 min

INGREDIENTS
2 medium beetroots, halved and peeled
1½ L water
2 medium potatoes, peeled and grated
2 tbsp coconut oil
Salt and black pepper
400 g tin cannellini beans
1 tbsp tahini
Zest and juice of ½ lemon
1 tbsp vinegar
4 eggs
Coriander, to serve

METHOD
1. Place the beetroots and water in a large pot. Cook for 1 hour, until tender. Remove beetroots from the pot and allow them to cool.
2. Squeeze any liquid from the grated potatoes. Add coconut oil and seasoning, and stir to combine well.
3. In a non-stick frying pan, cook 2 tbsp potato mixture at a time for 3–4 minutes on each side.
4. Place the cooked beetroot, beans, tahini, lemon zest and juice, and seasoning in a blender. Blitz until smooth.
5. Bring a pot of water to a simmer. Add the vinegar. Stir the water to create a whirlpool, then crack in an egg and cook for 6 minutes. Repeat.
6. To serve, spread bean pâté on a potato fritter and top with a poached egg. Sprinkle with fresh coriander.

This twice-baked egg and mushroom potatoes recipe is a great hangover cure! it might take a bit of prep, but trust us it’s worth it!

The post Poached eggs, potato fritters and beetroot-bean pâté appeared first on MyKitchen.

This twice-baked egg and mushroom potatoes recipe is a great hangover cure! it might take a bit of prep, but trust us it’s worth it!

SERVES 6 // COOK TIME 70 mins

INGREDIENTS
3 large potatoes
Coarse salt, to bake
40g butter
250g mushrooms, sliced
50 ml roughly chopped sage
50 ml roughly chopped thyme
1 cup grated cheddar
100 ml roughly chopped salad onions,
Salt, to taste
6 large eggs
Juice of 1 lime

METHOD
1. Preheat oven to 200°C.
2. Pierce the potatoes with a fork and place on a baking tray on a layer of salt. Bake for 40 minutes, until cooked but still firm.
3. While you are waiting for the potatoes, heat the butter in a heavy-based pan and fry the  mushrooms until golden brown. Add half of the herbs, and cook for another minute.
4. Halve the potatoes, scoop out half the flesh and place in a bowl. Add the mushrooms, half the cheese and all the onions; then season with salt.
5. Place the filling back in the potatoes, leaving a little hollow in the middle of each one. Crack an egg into each potato half and season with salt. Return to the oven and bake until the eggs are cooked to your liking.
6. Add a squeeze of lime juice and the rest of the cheese.

Get fancy with breakfast this morning by making these super cute eggy phyllo tarts with ham, spinach and cheese! What more could you ask for?

The post Twice-baked egg and mushroom potatoes appeared first on MyKitchen.

Let’s get down to the root, and dig into why root vegetables are so good for our bodies. Plus, learn the best way to cook with them.

1. TURNIPS 
For cooking
Enjoy this veggie in salads and stir-fries, or roasted or steamed.
For your body
A fantastic source of vitamin C, an immune- boosting agent and essential dietary requirement.

2. GARLIC
For cooking
Its intense flavour complements most dishes.
For your body
It is said to lower blood cholesterol and prevent plaque build-up in arteries.
Did you know?
It’s a natural antibiotic.

3. ONION
For cooking
As with garlic, its a base for most dishes.
For your body
It lowers cholesterol, prevents diabetes and maintains skin health.
Did you know?
The outer layers of the onion contain the most nutrients.

4. TURMERIC
For cooking 
Used in curries and spice mixes.
For your body
It contains curcumin, which has anti-inflammatory effects and is a strong antioxidant.

5. CARROTS
For cooking
Wonderfully versatile option for many dishes and recipes.
For your body
They contain an incredible amount of the antioxidant beta-carotene and vitamin A, the minerals responsible for keeping your skin and eyes healthy.

6. BEETROOT
For cooking
The perfect side to meats or as added flavour in a salad.
For your body
It aids blood circulation and contains minerals such as iron, calcium, folate and potassium.
Did you know?
It has the highest sugar content of any veg.

7. FENNEL
For cooking
With its aniseed flavour and scent, it is often used in herb and spice mixes.
Did you know?
It’s one of the oldest cultivated vegetables.

8. POTATOES
For cooking
Everything, all day, any day!
For your body
High in potassium and low in sodium, while providing your body with a high source of energy.

9. RADISHES
For cooking
Sweet, pungent and peppery, these can be enjoyed cooked, raw or pickled.
For your body
A powerful detoxifier that assists with gut-related issues, weight loss and urinary disorders.

Words: Staff writer
Photography: Unsplash

Want to cook a curry at home, but don’t know where to start? Here’s our guide to essential curry spices that will help you understand how the flavours work.

The post Getting to know root vegetables appeared first on MyKitchen.