This chunky cut of meat requires low and slow cooking, making it the perfect dish to prepare the day before. Swap it for thick-cut beef shin for an everyday cut.

Chilli and plum hammer roast 

Serves 8-9.

2 (about 1.6kg each) beef shin hammer roasts
Salt and milled pepper
2 Tbsp olive oil
2 stalks celery, finely sliced
1 spring onion, chopped
1 punnet (20g) coriander, stalks and leaves separated
6 cloves garlic, chopped
3cm knob ginger, peeled and sliced
6 whole dried red chillies
1 stick cinnamon
2 star anise
1 cup Chinese rice wine (mirin) or dry sherry
½ cup apple cider vinegar
3 limes, juiced
¼ cup soy sauce
1 cup beef stock
¼ cup brown sugar
6-8 plums, halved 

For serving
Chilli, sliced
Coriander leaves
Spring onion, sliced 

Method

1. Bring meat to room temperature 30 minutes before cooking.
2. Season meat and brown in oil in an ovenproof pot over high heat. Remove and set aside.
3. Reduce heat and sauté celery and white parts of spring onion for 5 minutes.
4. Add coriander stalks (chopped), garlic, ginger, chillies and spices and fry for another 3 minutes.
5. Deglaze pot by adding rice wine, then remaining liquid ingredients and brown sugar.
6. Return meat to pot (ensuring it’s submerged in liquid) and add plums.
7. Cover and roast at 170°C for 30 minutes, then reduce heat to 150°C and cook for 3 hours.
8. Switch off oven and leave roast in for an hour or two, or overnight.
9. Reheat pot on the stove, remove meat and reduce sauce, adding some butter to make a glossy gravy.
10. Serve meat and plums on a platter with gravy, garnished with chilli, coriander and spring onion greens.

Flavour check-list 

Salty: stock, soy sauce
Fat: beef shin
Sweet: cinnamon, star anise, rice wine vinegar
Acidity: apple cider vinegar, plums, lime
Heat: chillies 

Recipe & styling: Liezl Vermeulen
Photography: Donna Lewis

Also read: Roast potatoes on cumin-garlic yoghurt with coriander chutney 

The post Chilli & plum hammer roast   appeared first on MyKitchen.

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.

Stuffing chorizo under the skin adds a smoky, spicy flavour. The extra fat makes the chicken skin crispier and the roast succulent.

Chorizo and sage roast chicken

Serves 4-6 

Ingredients

1 (about 1.3kg) large free-range chicken
Salt and milled pepper
¾ coil (150g) chorizo sarta, chopped very finely
½ cup butter + extra for basting
2 tsp ground cumin
1 tsp smoked paprika
½ punnet (10g) sage, chopped + extra fried leaves for serving
6 sprigs thyme, leaves picked + extra for serving
2 lemons, zested
1 lemon, juiced
Herbed bulgur wheat, rice or roast potatoes, for serving 

Method

1. Season chicken all over, cover and set aside for 20 minutes to bring to room temperature (this ensures it cooks evenly.)
2. Combine chorizo with butter, spices, herbs, lemon zest and juice.
3. Blitz mixture in a food processor.
4. Loosen skin of chicken and rub a generous layer of butter mixture under skin and over breast and drumsticks.
5. Tie legs together with butcher’s string.
6. Roast chicken at 200°C for 55–65 minutes, basting every 15 minutes with a little butter,until golden-brown and skin is crisp. (If it’s browning too fast, cover with foil.) 
7. Serve chicken drizzled with pan juices and topped with sage, thyme and a side of your choice.

Flavour check-list 

Salty: butter, seasoning
Fat: chicken, chorizo, butter
Sweet: paprika
Acidity: lemon
Heat: chorizo 

Recipe & styling: Liezl Vermeulen
Photography: Donna Lewis

Also read: 4 festive sides for your roasts 

The post Chorizo and sage roast chicken  appeared first on MyKitchen.

The key to the crispiest crackling is leaving the pork uncovered to dry out overnight. Don’t be afraid of the high temperature— it’s crucial to get that bubbly crackling texture. 

Fennel-seed crackling clementine roasted pork belly

Serves 6

Ingredients

1.5kg pork belly on the bone
1 cup coarse rock salt
1 tsp fennel seeds, toasted and crushed 
2 tsp salt flakes 
Milled pepper
7cm ginger, sliced
1 fennel bulb, sliced (reserve fronds for another recipe)
2 red chilies
2 cloves garlic
4 clementines, peeled and cut in half + extra for serving
2-3 Tbsp brown sugar
¼ cup rice wine vinegar 
2 Tbsp fish sauce
1½ cups fresh orange juice
½ cup vegetable stock 
1 packet (200g) baby fennel, halved and pan-fried
Fennel curls and flowers, for serving  

Method

1. Score pork fat, being careful not to cut through to the meat (a serrated knife works well for this). Pat dry and sprinkle with coarse salt. Place uncovered in the fridge and leave to dry for 2 hours, or overnight if the time allows.
2. Thoroughly brush off all the salt and pat rind dry with kitchen paper. 
3. Toast fennel seeds in a dry pan over medium heat for about a minute. Crush using pestle and mortar, then mix with salt flakes. Rub salt onto rind and between any crevasses. 
4. Preheat oven to 220°C. 
5. Create a foil boat or parcel the size of the pork roast. (This ensures your meat stays covered while cooking, keeping it moist and juicy.) Wrap in foil in roasting pan. 
6. Place ginger, fennel bulb, chilli, garlic and clementines at the bottom of foil parcel.
7. Combine sugar, vinegar, fish sauce and orange juice, stirring to combine. Pour sauce into foil boat. Place pork meat-side down in the sauce, making sure to keep fat exposed as this will become crackling. 
8. Roast for 35-45 minutes, or until fat begins to bubble and turns golden. 
9. Turn heat down to 170°C and continue cooking for another 11/2 hours, or until meat is tender. 
10. Remove meat from parcel and rest for 10 minutes, while pan juices are reducing in the oven, creating a sauce. 
11. To serve, pan-fry baby fennel until golden and tender. 
12. Serve slices of pork belly with the pan-fried baby fennel, fresh clementines, fennel curls and fennel flowers.

By: Liezl Vermeulen
Photography by: Zhann Solomons

Also read: Pork belly with spicy cranberry sauce

The post Fennel-seed crackling clementine roasted pork belly appeared first on MyKitchen.

Say goodbye to sad, chilly salads. These flavour-packed creations combine warmth, texture and comfort in every bite. 

Roast brinjal, feta and lentil salad 

Serves 4  

Ingredients 

2 brinjals, cut into wedges
⅓ cup + 2 Tbsp of vegetable oil
2 Tbsp vegetable oil
2 Tbsp honey
1 tsp paprika
2 cups cooked brown lentils (⅔ cups dried)
1 lemon, juiced
100g feta
Handful mint, chopped 

Method 

1. Preheat oven to 200°C.
2. Toss the brinjals with ⅓ cup oil, honey and paprika. Season with salt and milled pepper.
3. Place on a baking tray and roast for 30 minutes, until caramelised, turning halfway through.
4. Toss the lentils with the lemon juice and 2 Tbsp oil. Season.
5. To serve, top the lentils with the brinjals, crumble the feta over and sprinkle with mint.

Budget tip: As long as you keep them dry, you can store lentils just about indefinitely. They may take a little longer to cook, but they’ll still be just as nutritious. 

Recipes& styling: Chiara Turilli
Photography: Andreas Eiselen 

Colourful roast vegetable salad 

Serves 4 

Ingredients 

500g beetroots, quartered
500g baby rainbow carrots, halved
2 Tbsp olive oil, plus extra to serve
Salt and milled pepper
50g pumpkin seeds
100g baby spinach
100g ricotta
Balsamic vinegar, to serve 

Method 

1. Preheat oven to 180°C.
2. Place beetroots and carrots on a baking tray. Drizzle with 2 Tbsp oil and season, then toss to ensure the vegetables are fully coated.
3. Roast the veggies for 20 minutes, until tender and golden.
4. Scatter with pumpkin seeds and roast for a further 5 minutes.
5. To serve, arrange roast veggies on a platter with baby spinach and ricotta. Season with more salt and pepper. Dress the salad with olive oil and balsamic vinegar to taste.

Recipes & styling: Amerae Vercueil & Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za 

Roast carrot salad with beetroot, parsnips and granadilla tzatziki 

Serves 4–6 

Ingredients 

For the vegetables 

200g baby rainbow carrots
4 beetroots, sliced into rounds
4 parsnips, sliced lengthways
3 Tbsp olive oil
Salt and pepper  

For the granadilla tzatziki 

1 cup double-cream yoghurt
30g parsley, finely chopped
¼ cup granadilla pulp
1 lemon, juiced and zested
4 small cucumbers, cut into matchsticks
1 Tbsp olive oil 

Method 

For the vegetables 

1. Preheat the oven to 180°C.
2. Place the carrots, beetroot and parsnips on a baking tray, drizzle with oil, season and toss to coat thoroughly. Roast for 40 minutes.

For the granadilla tzatziki 

1. Mix all the ingredients in a bowl.
2. To serve, arrange the roast vegetables on a platter with the granadilla tzatziki on the side.

The post Winter salads for the cold weather  appeared first on MyKitchen.

Roast chicken takes centre stage this Christmas with our clucking good tips and tricks on getting the crispiest skin with a gorgeous, golden finish. 

Moroccan chicken 

Serves 6 

Brining not only seasons the chicken from the outside in, but locks in moisture and tenderises it too. The result? The most succulent roast.  

Ingredients

For the brine  

2L cold water
1/3 cup coarse salt
2 lemons, quartered 
Handful fresh herbs (thyme, rosemary and sage work well)
¼ cup honey or sugar
½ bulb garlic, crushed
1 Tbsp black peppercorns 
1.2kg – 1.5kg whole chicken  

For the spice rub 

2 Tbsp butter, softened
2 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
2 tsp paprika
½ tsp ground ginger
¼ tsp cayenne pepper 
½ tsp ground cinnamon 
1 tsp each salt and milled pepper  

100g dried apricots
3 small onions, halved
4 cloves garlic, peeled and sliced
2 cups chicken stock   

For the salad  

Cooked couscous
Handful pomegranate rubies 
Handful toasted almond flakes
Fresh mint, leaves picked 
Exotic mixed tomatoes  

Method 

1. Add brine ingredients to a large pot and bring to the boil.
2. Stir until sugar and salt dissolve. Cool completely. 
3. Place chicken into cooled liquid, cover and chill overnight.
4. Remove chicken from brine and pat dry with kitchen paper. 
5. Preheat oven to 200°C. 
6. Combine spice rub ingredients in a bowl and rub over chicken to coat well. Marinate for 15-20 minutes.
7. Place chicken in a roasting tray along with apricots, onion, garlic and stock. 
8. Cover with foil and roast for 30-35 minutes. Reduce heat to 180°C, remove foil and roast for another 30 minutes until golden and cooked through. 
9. Toss salad ingredients together and season.
10. Serve chicken on bed of couscous salad and drizzled with pan juices, if you like. 

Roast master tips 

TEMPER CHICKEN BEFORE ROASTING: Bring your chicken to room temperature before roasting, this ensures that your roast cooks evenly.   

OVEN TEMPERATURE: Start your chicken in a hot oven and lower the temperature for the last 20-30 minutes to avoid overcooking.  

COOKING 101: To check if the chicken is cooked, give one of the drumsticks a wiggle. It should move freely and feel like you can pull it right off. Alternatively, you can pierce the thigh with a knife, if the juices run clear your chicken is good to go.  

BUTTER ‘EM UP: Make a herbed or flavoured butter and stuff it under the skin. As the chicken cooks the butter will melt into the meat and crisp up the skin. 

REST UP: Rest chicken for 10-15 minutes after it comes out of the oven. This allows the juices to settle and makes it easier to carve.  

Recipes & styling: Liezl Vermuelen 

Photographs: Zhann Solomons 

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