You don’t have to reserve your fresh fruit solely for desserts and snacks. See how perfectly our balsamic and nectarine glaze compliments these juicy pork chops.

SERVES 4 // COOKING TIME 40 min

INGREDIENTS
1 tbsp chilli flakes
½ cup balsamic vinegar
1 tbsp brown sugar
2 tsp dried origanum
2 tbsp thyme
4 pork chops
3 nectarines, sliced
⅓  cup chopped feta
⅓  cup basil

METHOD
1. Preheat oven to 250°C.
2. Whisk together the chilli flakes, vinegar, sugar, origanum and thyme.
3. Season the chops well. Heat some oil in a pan over medium-high heat. Brown the pork chops for 5 minutes on each side.
4. Reduce the heat to medium and continue cooking for 8–10 minutes, until cooked through.
5. During the last 2 minutes of cooking, pour the balsamic mixture into the pan.
6. Remove from the heat and add the nectarines.
7. Transfer to the oven for 8 minutes, until the peaches are charred.
8. Top with feta and basil, and serve with the nectarines and the balsamic glaze from the pan drizzled on top.

Recipe & styling: Jezza-Rae Larsen
Photography: K-Leigh Siebritz // HMimages.co.za

If you loved the way fruit complimented this recipe, wait till you try our naartjie and ginger glazed ribs!

The post Juicy pork chops with balsamic and nectarine glaze appeared first on MyKitchen.

Nothing compares to the delicious taste of meat that has been roasting for hours! These slow-cooked lamb pizzas make an extra decadent dinner option.

SERVES 4 // COOKING TIME 2 hours 50 min

INGREDIENTS
For the lamb pizzas
Olive oil, to fry
2 × 300 g lamb shanks
1 L beef stock
400 g tin chopped tomatoes
¼ cup lemon juice
1 onion, diced
3 garlic cloves, crushed
1 tbsp cumin
2 tsp smoked paprika
1 tsp coriander
1 tsp cardamom
1 tsp salt
½ tsp cayenne pepper
½ tsp black pepper
To serve
2 pizza bases
Handful mint
Double-cream yoghurt
50 g walnuts, chopped and toasted

METHOD
For the lamb pizzas
1. Preheat oven to 160°C.
2. Heat some oil in a pan and sear the lamb on both sides.
3. Place lamb with remaining ingredients in a large ovenproof pot. Add a little water if needed, so the meat is covered. Bring to a simmer and cook for 10 minutes.
4. Transfer the pot to the oven and cook for 2 hours, until the meat falls off the bone.
To Serve
5. Shred the lamb. Place meat and ½ cup cooking liquid on each pizza base. Bake for 10–12 minutes, until the base is crispy. Serve topped with mint, yoghurt and walnuts.

Recipe & styling: Amerae Vercueil
Photography: Gareth van Nelson // HMimages.co.za

Try something more traditional with this lamb curry recipe.

The post Slow-cooked lamb pizzas with yoghurt and walnuts appeared first on MyKitchen.

Is there anything more festive and decadent than a piping hot roast? Save this spicy pork belly roast for an indulgent occasion to treat your loved ones!

SERVES 6 // COOKING TIME 4 hours 30 min

INGREDIENTS
2 kg pork belly
3 tbsp olive oil
1 L beef stock
½ cup oyster sauce
¼ cup soy sauce
3 garlic cloves, chopped
2 onions, chopped
2 celery stalks
2 red chillies, seeded and chopped
2 bay leaves
2 tbsp brown sugar
1 tbsp five-spice
1 tsp grated ginger
¼ cup coarse salt

METHOD
1. Preheat oven to 180°C.
2. Season pork belly with salt and pepper. Heat oil in an ovenproof pot over high heat. Brown pork for 5 minutes on each side, then remove from the pot.
3. Add remaining ingredients (except the coarse salt) to the pot. Place the pork belly on top, skin-side up. Cook, covered, for 3 hours, until fork-tender.
4. Remove the lid and roast, uncovered, for 1 hour, until the sauce is reduced by half.
5. Before serving, rub the salt over the skin, then place under a medium grill for 8 minutes until crackled.
6. Skim the fat and chopped vegetables from the sauce and discard. Slice the meat against the grain and serve with the sauce spooned over the pork belly roast.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za

The post Traditional pork belly roast appeared first on MyKitchen.