The pepper crust and biltong butter is a powerful combo.

Pepper crusted rib-eye 

Serves 4-6 

Ingredients

2 (450g each) rib-eye steaks
2 Tbsp Dijon mustard
¼ cup black peppercorns
1 Tbsp sea salt flakes
Biltong butter, for serving 
1 punnet (30g) wild rocket 

Method

1. Pat the steaks dry with kitchen paper. Brush all sides of the steaks with mustard.
2. Crush peppercorns in a spice grinder or mortar and pestle. Combine the pepper and salt in a dinner plate.
3. Press all sides of the steaks into the spice mix to create a pepper crust.
4. Braai the steaks on medium-hot coals for about 10-15 minutes, turning halfway through the cooking process.
5. Rest the steaks for 10 minutes before slicing.
6. To garnish, dollop with biltong butter and scatter with wild rocket.
7. Serve steaks with your favourite sides and salads.

Biltong butter 

Makes about 1 cup 

Combine ½ cup softened butter with about ½ cup biltong dust, ½ tsp ground coriander and a handful of chopped parsley. Season. Serve spread onto bruschetta or chill, scoop and serve on steaks. 

Recipe & styling: Lichelle May
Photography by: Zhann Solomons

Also read: Ultimate Cape Malay leg of lamb 

The post Pepper crusted rib-eye  appeared first on MyKitchen.

Rib-eye steak with XO sauce

Serves 2-3

For the XO sauce, heat 1/3 cup olive oil and sauté 2 finely chopped onions, over medium heat until it begins to caramelise, about 10 minutes. Add 4 sliced garlic cloves and cook for another 1-2 minutes until fragrant. Remove from heat, add 3 Tbsp brandy and flambe.  Once flame dies down, add 2 Tbsp brown sugar. 2 Tbsp miso paste, 1 Tbsp samba! 2 Tbsp soy sauce, 2 tsp Worcestershire sauce. Simmer to reduce. Remove from heat and add 2 Tbsp toasted sesame seeds and 2 Tbsp toasted and finely chopped walnuts. Set aside. Prepare very hot coals. Season 2 rib-eye steaks on the bone (at room temperature) generously with salt and milled pepper on both sides. Braai the steaks for about 6 minutes a side, turning them every 3 minutes. Remove, cover in foil and rest for 10 minutes. Serve steak with warm XO sauce topped with sliced chillies and coriander, with lime on the side. 

By: Liezl Vermeulen 
Photography by: Zhann Solomons

Also read: Must-try braai hacks, recipes and tricks

The post Rib-eye steak with XO sauce  appeared first on MyKitchen.

From the Kalahari to the Sahara, salt is nature’s gift to us so we’re teaching you the tricks of the trade.  

Salt was once literally worth its weight in gold, so much so that Roman soldiers were occasionally paid in it, which is how the word “salary” came to be. Even if we don’t use salt as currency anymore, this common mineral still rules the kitchen the world over and can turn just about anything from bland to bold with just a pinch.  

Africa is blessed with abundant salt pans. In the Kalahari Desert, salt is extracted from an underground salt deposit, more precisely from a long-standing, continuously replenishing and sustainable subsurface salt aquifer. A brine solution is created by dissolving the salt in pure water, and the desert sun is then used to gently dry it. And there we have it — proudly South African Kalahari desert salt.  

More than just a seasoning  

Salt can be used to creatively enhance flavours and textures. In addition to being a theatrical cooking experience, cooking on a thick salt slab gives dishes a subtle saltiness.  

Food that has been salt-crusted, like whole fish, bakes inside a salt shell, retaining moisture and creating exceptionally tender results.  

Adding salt to sweet dishes, such as caramel or chocolate, enhances the richness and complexity of food. Flavoured salts infused with citrus zest, herbs or smoked ingredients are a simple way to add flair to everyday meals.  

Salt as preservative  

Salt’s capacity to extract moisture gives it its preservation properties. Salt curing is a traditional method that changes the texture and flavour of meats like biltong, and even egg yolks, while preserving and enhancing their characteristics.  

Since salt is a hygroscopic material, water is drawn to it. When salt is added to food, it causes the food’s cells to lose water, resulting in a lower moisture content. This is important because moisture is necessary for the growth and multiplication of bacteria, mould, and yeasts. Salt efficiently stops the growth of these micro-organisms by lowering the water content, which delays or stops spoiling.  

@flavour.network Something about using kosher salt is just @Susan Keefe #saltbae #cookinghacks #cookingtiktok ♬ Time - Goslow & VOLKHIN

 

Know the difference  

1. Sea salt  

What it is: Evaporated seawater, contains minerals and complex flavour
What it looks like: Small irregular white crystals
Common uses: Finishing dishes, seasoning meat and vegetables, baking 

2. Kalahari Desert salt 

What it is: A naturally occurring and mineral-rich rock salt from the Kalahari Desert
What it looks like: Coarse, medium or fine white crystals
Common uses: Seasoning, curing 

3. Kosher salt 

What it is: Named after the Koshering process for meat, dissolves easily and enhances flavour without bitterness. Could be sea salt or desert salt 
What it looks like: Larger flaky/ coarse grain white salt 
Common uses: Seasoning, pickling  

4. Himalayan 

What it is: Mineral rich salt from the Himalayas 
What it looks like: Pink crystals, varies in size 
Common uses: Salt slabs, seasoning, curing  

5. Celtic

What it is: Unrefined salt with a high moisture content 
What it looks like: Damp, greyish coarse crystals 
Common uses: Finishing salt, seasoning seafood and broths  

6. Fleur de sel

What it is: Hand-harvested French sea salt
What it looks like: Delicate white flaky crystals
Common uses: Gourmet finishing salt  

7. Namibian pearl salt 

What it is: Premium Sea salt from the coast of Namibia 
What it looks like: Small white pearl-like crystals 
Common uses: Seasoning

 

Salt-crusted chicken 

Serves 4-6 

Crack open the chicken and uncover the magic of theatrical dining. Encasing the chicken in a thick layer of salt results in the most tender chicken, where the meat is gently steamed in its own juices while cooking. 

Ingredients

½ cup each dill and sage (firmly packed)
4 sprigs rosemary, picked
½ cup olive oil
4 cloves garlic
2 lemons, zested and juiced
1.8kg whole chicken 

For the salt crust 

5 egg whites
2.5kg coarse cooking salt
½ cup flour
1 Tbsp smoked paprika
2 lemons, zested
2 limes, zested
Milled pepper 

 Method

1. Preheat oven to 200°C.
2. In a food processor, pulse the herbs, olive oil, garlic, lemon zest, juice and milled pepper.
3. Rub the chicken outside and inside the cavity with the herb mix. Quarter the remaining lemon and stuff inside the cavity.
4. Tie legs with kitchen string.
5. For the salt crust, beat the egg whites until foamy. Add the salt, flour, paprika and citrus zest. Season with pepper. 
6. Line a baking tray with baking paper and spray with non-stick spray. Place some of the salt crust mixture on the baking tray, about 2cm thick and about 2-3cm larger than the chicken.
7. Place the chicken on top of the salt mixture.
8. Pack the remaining salt tightly around the chicken to completely encase the chicken.
9. Bake for 1½ hours, remove from the oven and allow to rest for 20 minutes.
10. Crack open the salt crust with a meat mallet and carefully break away the salt crust, gently brushing away any remaining salt on the chicken. Discard the crust.
11. Transfer the chicken to a serving platter and serve with your favourite hearty side dishes.

 

Rib-eye on salt 

Serves 2 

Cooking on a salt slab gives a natural salty undertone and tenderises the meat. You can also heat the slab over the fire when braaiing. 

Ingredients

1 Himalayan salt slab
¼ cup butter, softened
2 tsp smoked salt (see below)
1 Tbsp finely chopped chives
Milled pepper 

For the steak 

2 (250g each) rib-eye steaks
2 Tbsp wholegrain mustard
Milled pepper 

Method

1. Preheat oven to 200°C.
2. Place the salt slab in the oven and heat up for 1 hour.
3. Combine the butter, smoked salt and chives. Season with pepper.
4. Roll the butter in clingfilm to form a log. Refrigerate.
5. Rub steak with mustard and season generously with milled pepper on all sides.
6. Carefully remove the salt slab from the oven and place on a heatproof surface. Sear the steaks on the slab for about 5-6 minutes a side for a medium doneness.
7. Serve hot steak topped with slices of flavoured butter and sides of choice.

Make your own smoked salt

Line the base of a large pot with foil. Evenly spread about 1 cup wood chips over the foil. Heat the pot on a medium-high heat. Shape a smaller foil ‘basket’ that fits comfortably inside the pot, without touching the sides. Place cup sea salt in the foil. Place a lid on the pot and allow to smoke for about 10-12 minutes. Turn the heat off and allow to cool completely. Store in an airtight container. 

 

Risotto alla carbonara 

Serves 6 

This ancient method for preserving eggs is growing in popularity, transforming the kitchen staple into a taste sensation! Meet the grateable cured egg, whose egg yolk gives the most incredible richness to the risotto. 

Ingredients

For the cured egg yolks 

1½ cups (500g) kosher salt
1 cup (225g) granulated sugar
6 large egg yolks 

For the risotto 

250g streaky bacon, sliced into 1 cm strips
1 onion, finely chopped
4 cloves garlic, finely chopped
2 cups arborio rice
1 cup dry white wine
4 cups chicken stock
1 cup cream
Milled pepper
Sunflower shoots or parsley 

 Method

1. Combine the salt and sugar in a shallow dish.
2. Make 6 indents in the salt mixture and carefully place the egg yolks in the salt. Sprinkle some of the salt mixture onto the egg yolks to cover them completely. Cover with clingfilm and place the yolks in the fridge to cure for 2-4 days.
3. Once cured, it is time to dry the yolks. Preheat the oven to 100°C.
4. Gently remove the yolks from the salt mixture and rinse under a tap. Pat dry with kitchen towel.
5. Place the yolks on a grid and into the oven for about 1 – 1½ hours.
6. For the risotto, place the bacon in a large cold pot. Heat the pot to a medium-low temperature to allow the bacon fat to render out and give flavour to the risotto.
7. Fry the bacon for about 4-5 minutes (once browned, reserve some for garnish).
8. Add the onion and fry for another 5 minutes.
9. Add garlic and rice. Toast the rice for about 2-3 minutes while stirring regularly.
10. Add the wine and stir until evaporated. Lower the heat.
11. Add ½ cup stock at a time and stir constantly until evaporated aft er each addition. Continue until all the stock is added.
12. Add ½ cup cream at a time and stir constantly until evaporated aft er each addition. Season with pepper.
13. Once the rice is al dente, remove from heat. Grate 4 cured yolks into the risotto.
14. Garnish with reserved bacon, cheese shavings and greens. Serve with extra egg gratings on the side, to add according to taste.

Cook’s note: Cured egg yolks can keep up to a month in the fridge when stored in an airtight container.  

Did you know?

‘Al dente’ in Italian means ‘to the tooth’. To put it simply, it means that rice or pasta is cooked yet still has a bit of texture when bitten and is not completely mushy. 

 

By: Lichelle May
Photography by: Zhann Solomons
Text courtesy of MyKitchen magazine 

The post The 101 on salt appeared first on MyKitchen.

This guide will transform you into a steak savant, unlocking the secrets to selecting as well as prepping the perfect cut for every craving.  

Picanha  

Also known as the sirloin cap, this cut of beef is from the top rump area. The triangular cut is covered by a thick layer of fat, lending both flavour and moisture to meat.

For serving: Liberally season steak and sear in a dry, preheated pan or over very hot coals, cooking it fat-side down until golden brown. Flip steak and sear the other side for another 5-8 minutes to form a crust. Continue cooking in a 180°C oven for 20-30 minutes if you like your steak medium to well-done or move to medium hot coals and cook for 15-20 minutes on the braai.   

Rib-eye  

One of the most common and best types of steaks, the rib-eye is cut from the beef rib section and can be either boneless or bone-in. Rib-eye has just the right amount of fat marbling, making it juicy, tender and very flavourful when cooked.

For serving: For best results, sear in a smoking hot pan or over very hot coals, rendering off the fat first. Cook for about 3-5 minutes a side or until a caramelised dark crust develops before turning.  

Sirloin

Cut from the lower back and side (the loin), sirloin is a leaner cut of beef with a distinctive layer of fat on top.

For serving: Cook over high heat for 3-5 minutes a side, taking care not to overcook as this cut has less fat marbling.   

Tenderised steak  

Cut from above the leg of the animal (the silverside). This cut, also called minute steak, is tenderised mechanically to loosen its texture and make it more tender. Minute steaks can become tough very quickly when overcooked, making it not well-suited to braai.

For serving: Great for quick and easy stir fries and takes to marinades well.   

Rump  

Relatively lean, boneless and flavourful, rump is known for its thickness and cut from the hindquarters of the animal.

For serving: For best results, season with a tenderising rub (see page 32) or marinate at least 15-25 minutes before searing in a hot pan for 4-5 minutes a side or over very hot coals.  

Tomahawk  

Just like rib-eye, tomahawk steak is highly marbled, extremely tender, flavourful and also cut from the beef rib section. It’s like a ribeye steak but with the bone in and cut to the thickness of the rib, making it much larger.

For serving: Season liberally, as this is quite a big cut, and sear in a smoking hot pan or over very hot coals for 3-5 minutes a side for medium to well done.   

Steak rules  

1. Make sure to always bring the meat to room temperature at least 30 minutes before seasoning and cooking – it’s the key to maximum tenderness and steak perfection! 
2. After cooking, rest your steaks at least 1 minute for every 100g. Resting not only allows the juices to redistribute, but helps trap in all that natural beefy flavour.
3. Oil the meat and the pan or grill to prevent smoking.
4. Avoid using a fork to turn the meat as doing this can puncture the flesh, causing precious juices to leak out.
5. Season liberally! This helps to form a delicious crust when the meat is cooking.

Photographs: Ashleigh Frans/Wide Shoots 

Also read: Try these delicious side dishes with your steak

The post The 411 on steaks appeared first on MyKitchen.

There’s comfort in a warm fire and a flame-grilled feast! Become a best-loved braai master with our editor, Chad January’s smokin’ twists on classic braai favourites.    

T-bone and rib-eye steak with smoky charred leek butter 

Serves 2 // Total time 30 minutes

Ingredients 

For the leek butter  

3-4 baby leeks, trimmed and washed
Glug olive oil
1/2 block (250g) butter, softened
2 cloves garlic
1 red chilli, seeded and chopped
2 Tbsp chopped fresh coriander

2 (250-300g each) T-bone or rib-eye steaks, at room temperature
Salt and milled black pepper

Method

1. Prepare hot coals. 
2. Drizzle leeks with oil and char on the braai grid for 5-10 minutes or until well-charred. Set aside to cool. 
3. Blitz together leeks, butter, garlic, chilli and coriander until smooth. Season. 
4. Season steaks well and grill over coals for about 3-4 minutes per side, brushing with smoked leek butter every minute. 
5. Allow steak to rest for 5 minutes before slicing. 
6. Serve steaks sliced with dollops of smoked butter and fresh herbs.

Smoked braai breakfast 

Serves 4 // Total time 30 minutes

Ingredients

4 thick-cut pork rashers
1/4 cup honey
1 Tbsp regular paprika
1 Tbsp chopped fresh coriander
Salt and milled black pepper

For the beans  

Glug olive oil
1 red onion, chopped
1 green pepper, seeded and chopped
2 cloves garlic, sliced
1 can (410g) baked beans in tomato sauce
Pinch chilli flakes
2 Tbsp chopped fresh coriander
1 lemon, zested and juiced
4 brown mushrooms
1/4 cup melted butter

For serving  

4 fried eggs
4 roosterkoek

Method

1. Prepare medium-hot coals. 
2. Toss together pork, honey, paprika and coriander. Season and set aside. 
3. For the beans, place a skillet over coals and add oil. 
4. Sauté onion, pepper and garlic for 3-5 minutes or until golden. 
5. Add baked beans, stir and move skillet to the cooler side of the grill to gently simmer for another 3-5 minutes. 
6. Place pork rashers and mushrooms over hot side of grill and cook for 1-2 minutes per side, brushing with melted butter. 
7. Add soaked smoking chips to coals. Once they start smoking, cover grill with a lid. Smoke for about 6-8 minutes. 
8. Brush pork and mushrooms with remaining butter, replace lid and smoke for 3-5 minutes. 
9. Remove beans and stir through lemon and season well. 
10. Serve rashers, beans and mushrooms with crispy fried eggs and fluffy roosterkoek.

Smoked tomato and onion relish 

Makes 2 cups // Total time 1 hour

Ingredients

2kg plum or salad tomatoes, halved 
2 red onions, quartered
1 bulb garlic, halved
2 red chillies, halved and seeded
Glug olive oil
Salt and milled black pepper
Handful fresh herbs (basil or coriander work well)
2 Tbsp brown sugar

For serving  

Creamy polenta or pap
Braaied boerewors
Crispy garlic bread

Method

1. Prepare medium coals.
2. Place tomatoes, onion, garlic and chilli into a large cast iron skillet or baking tray. 
3. Drizzle with oil, season well, scatter with herbs and sprinkle with sugar. 
4. Add soaked smoking chips to medium coals. Once smoking, place skillet or tray onto the grill. 
5. Cover with the lid and cook for about 35-40 minutes or until well-charred and softened. 
6. Cool slightly and transfer to a blender. Blitz for a few seconds -not too smooth; it must still have texture. Add an extra glug of oil if needed. 
7. Season to taste. 
8. Serve with polenta or pap, boerewors and garlic bread.

Spatchcock butter chicken 

Serves 4-6 // Total time 1 hour, plus marinating time

Ingredients

1 (about 1.2kg) chicken, spatchcocked
Salt and milled black pepper

For the marinade  

1 cup double-cream plain yoghurt
3 Tbsp butter chicken 6-spice blend
1/4 cup melted butter
1 sachet (50g) tomato paste
3 cloves garlic, chopped
1 tsp grated fresh ginger
Handful fresh curry leaves, stems discarded (optional)

For basting  

1/4 cup melted butter
1 Tbsp chopped fresh coriander

For the pineapple salsa 

1 pineapple, peeled and cubed
1/2 red onion, diced
Handful cocktail tomatoes, quartered
1 green pepper, diced
Glug olive oil
1 lime, zested and juiced
Salt and milled black pepper

Method

1. Season chicken and place in a deep dish. 
2. Combine marinade ingredients and pour over chicken, coating evenly. Marinate for at least 4 hours (but preferably overnight). 
3. Combine basting ingredients. 
4. Remove chicken from dish and braai over medium coals for about 20-30 minutes, turning occasionally and basting with coriander butter. Remove and place in a deep dish. 
5. Cover with a lid until ready to serve. This gently steams the chicken in its own heat, cooking it a little more without drying out. 
6. Toss salsa ingredients together in a serving bowl. 
7. Serve chicken with pineapple salsa. 

Brined wings with smoked dry rub 

Serves 4-6 // Total time 40 minutes, plus brining time

Ingredients

For the brine  

1l water
1/2 cup coarse salt
1/4 cup white sugar
2 bay leaves
2 Tbsp black or mixed peppercorns
Handful fresh herbs (thyme, parsley and coriander work well)
1/2 bulb garlic
2 cups ice
2 packs (about 8 wings each) chicken wings

For the rub  

1 Tbsp cayenne pepper
3 Tbsp smoked paprika
1/4 cup brown sugar
1 Tbsp garlic powder
2 tsp smoked salt flakes
1 Tbsp dried oregano
1 Tbsp ground coriander
1 tsp ground cumin
1 Tbsp black or mixed peppercorns

Method

1. Bring water, salt, sugar, bay leaves, peppercorns, herbs and garlic to a boil in a large pot. 
2. Pour in 2 cups ice and allow brine to cool completely. 
3. Pour cool brine over wings (taking care to submerge) and leave to brine for at least 1 hour, or overnight if possible.
4. When ready to cook, prepare medium-hot coals.  
5. Remove chicken from brine and pat dry with kitchen towel. 
6. Add rub ingredients into a blender and blitz until fine. 
7. Toss chicken with dry rub, coating evenly. 
8. Cook chicken over coals for about 15-20 minutes, turning regularly until cooked through and well-charred. 
9. Serve with your favourite dipping sauce (we chose a zingy herb sauce).

Also read: The ultimate braai hack cheat sheet 

Words: Chad January

Photography: Fresh Living Magazine, Zhann Solomons

The post Winning recipes for Heritage Day appeared first on MyKitchen.