We’ve used the slow-ferment method, but the same recipe can be used for same-day baking when the craving hits hard and fast. 

Classic rosemary focaccia

Makes 1 (20x28cm) loaf 

Ingredients

2½ cups (375g) white bread flour + extra for dusting
½ Tbsp (7ml) fine salt
1 Tbsp (15ml) sugar
1 sachet (10g) instant yeast
1½ cups (375ml) lukewarm water
About ¼ cup (60ml) olive oil, for greasing and drizzling
Salt flakes or ground salt 

Method

1. Combine flour, fine salt, sugar and yeast in a stand mixer bowl. 
2. Slowly stream in lukewarm water while the paddle is running, until a dough forms. Knead on a medium speed for 10 minutes. 
3. Shape into a rectangle and place the dough in an oiled deep, large dish. Drizzle the top with oil and cover the dish with cling wrap. 
4. Set the dough aside in a warm spot (out of direct sunlight) and allow to rise or proof for 1 hour. 
5. Oil your hands and fold two long sides of dough over to the middle, overlapping the centre. 
6. Cover and set aside for another 30-45 minutes, until well puffed. Oil your hands and fold the top and bottom side in to toward the centre. Repeat the process one more time, finishing with a last fold of two long sides. 
7. Cover and chill in the fridge for 18-36 hours to slow-ferment in the cool temperature of the fridge. (The longer the dough ferments, the better the structure will be, with more bubbles inside.) 
8. Remove the dough at least 3 hours before baking to allow it to come up to room temperature. (This can take longer, depending on the ambient temperature. Baking the cold dough can mean it won’t rise in the oven.) 
9. Gently transfer dough into a lined, well-oiled 20x28cm tray. 
10. Spread it out using your fingers. Sprinkle with rosemary and salt flakes, then drizzle generously with olive oil. 
11. Allow dough to rest for 15-30 minutes. Preheat oven to 250°C. 
12. Using your fingers, dimple the dough all over, to trap all the topping flavours inside. Bake for 5 minutes, then reduce the temperature to 220°C and bake for another 15-20 minutes, or until golden and crisp. 
13. Leave to cool in the tray for 5 minutes before turning out and slicing. 

Slow ferment vs same-day bread 

During fermentation, the instant yeast interacts with bacteria, which forms carbon dioxide to make the dough rise. By placing the dough in the fridge for at least 18 hours or up to 3 days, the temperature drops and leavening is slowed down. This is done to improve the texture and flavour. Although bread can be baked on the same day, the result will be more dense with a distinct flavour. To use this method, let dough proof for 1½ hours before each of the three folds. 

Recipe & styling: Liezl Vermeulen
Photography: Zhann Solomon

Also read: Pull-apart pizza bread

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Winter has arrived and so has citrus season! Get your dose of vitamin C by exploring the flavours of oranges, grapefruits, lemons, limes and more. The MK team whips up a batch of savoury and sweet dishes that pack a zingy punch.  

Grapefruit, honey and soy pork with slaw 

Serves 4 • Total Time 45 Min 

Ingredients

¼ cup soy sauce  
¼ cup honey 
¼ cup strained fresh grapefruit juice  
Salt and freshly milled black pepper  
8 boneless pork rashers  
1 stalk celery  
1 bulb fennel  
2 Granny Smith apples  
¼ head green cabbage  
1 grapefruit, segmented  
Handful fresh coriander, chopped  
1 avocado, cubed 
3-4 Tbsp mayonnaise or plain yoghurt 
1 Tbsp olive oil  

Method

1. Preheat oven grill. 
2. Whisk together soy sauce, honey and grapefruit juice. 
3. Season pork rashers and marinate in soy sauce mixture for 15-30 minutes. 
4. Place pork on a lined baking tray and grill for 20 minutes, turning over regularly. Remove from the oven and set aside. 
5. Finely shred celery, fennel, apples and cabbage. 
6. Place in a bowl and toss through grapefruit segments, coriander and avocado. 
7. Stir through mayonnaise or yoghurt and season to taste. 
8. Plate slaw on a platter, top with pork rashers and drizzle with the marinade reduction.

Chef’s Tip
If loadshedding strikes at supper time, simply thread the pork rashers onto skewers and cook over the coals.  

Fennel and citrus roasted chicken thighs 

Serves 4 • Total Time 1 Hr 20 Min 

Ingredients

2 tsp fennel seeds, toasted  
2 cloves garlic, chopped  
½ orange, zested and juiced 
½ lemon, zested and juiced  
Salt and milled black pepper  
8 chicken thighs  
2 Tbsp olive oil  
400g baby fennel bulbs  
1 orange, sliced in rounds  
1 grapefruit, sliced in rounds  
1 lemon, sliced in rounds 
2 Tbsp brown sugar  
500g baby potatoes, halved and parboiled  
300g Brussels sprouts, halved  
¼ cup cultured cream or sour cream  
1 Tbsp chopped fennel or dill  

Method

1. Preheat oven to 180°C. 
2. Crush fennel seeds, garlic and citrus zest using a pestle and mortar. 
3. Season chicken and rub with oil and fennel-citrus mixture. 
4. Arrange fennel bulbs and citrus slices on a greased baking tray. 
5. Place chicken on top and pour over citrus juice. 
6. Sprinkle with sugar and roast for 15 minutes, basting regularly with pan juices. 
7. Add potatoes and roast for another 10 minutes. 
8. Add Brussels sprouts and roast for 10-15 minutes or until chicken is cooked through. 
9. Mix cultured cream and herb fronds together in a bowl. Season. 
10. Serve chicken and vegetables topped with herby cultured cream.

Crumpets with caramelised banana and orange icing 

Makes 15-20 • Total Time 45 Min  

Ingredients

FOR THE CRUMPETS  

2 cups sifted cake flour  
2 tsp baking powder 
Pinch of salt  
2 eggs  
2 cups milk  
1 tsp vanilla essence  
2 Tbsp melted butter  
Oil or butter, for frying  
1 Tbsp butter  
2 Tbsp brown sugar
3-4 bananas, peeled and halved  
½ orange, zested and juiced  
1/3 cup icing sugar  
Handful pecans, toasted and chopped  

Method

1. Combine flour, baking powder and salt in a large bowl. 
2. Whisk together eggs, milk, vanilla and melted butter in a jug. 
3. Pour wet ingredients into dry ingredients and mix well until smooth. 
4. Heat some oil or butter in a large pan over medium-low heat. 
5. Place three round 9cm cookie cutters sprayed with non-stick spray in pan and pour ¾ cup batter into each. 
6. Cook for 1-2 minutes until golden, remove cutters and flip to cook the other side for another 1-2 minutes. Repeat with remaining batter. 
7. Heat butter in a separate pan until foaming. 
8. Add brown sugar then bananas and fry for 4-5 minutes until well browned but still firm. Set aside. 
9. Combine orange zest and juice with icing sugar and whisk together until smooth. 
10. Pile crumpets onto plates, top with caramelised banana, drizzle with citrus icing and top with chopped pecans. 

Citrus and rosemary yoghurt cake 

Serves 10-12 • Total Time 1 Hr 30 Min 

Ingredients

FOR THE CAKE  

¾ cup butter, softened  
10g fresh rosemary, plus extra for garnish  
3 eggs, whisked  
1 orange or grapefruit, juiced  
1 cup double-cream plain yoghurt  
1 ½ cups castor sugar  
2 cups cake flour  
2 tsp baking powder  
Citrus slices, for serving  

FOR THE ICING  

1 cup icing sugar  
3 Tbsp milk  
1 Tbsp orange or grapefruit zest  
2 tsp chopped rosemary  

Method

1. Preheat oven to 180°C. 
2. Melt butter in a saucepan and add rosemary. Remove from heat and cover with a lid and infuse for five minutes. Discard rosemary and allow butter to cool. 
3. Whisk together cooled butter, eggs, citrus juice and yoghurt. 
4. Add sugar, flour and baking powder. Mix well. 
5. Pour batter into a large greased Bundt tin and bake for 50-60 minutes, or until a skewer inserted comes out clean. Cool in tin. 
6. Whisk together icing ingredients to create a smooth and thick icing. 
7. Drizzle cake with icing, and garnish with fresh citrus slices and fresh rosemary to serve. 

Chef’s Tip 
We used a 23cm Bundt tin, but a regular cake, loaf or muffin tin will work too. Be sure not to fill tin more than ¾ full and keep an eye on it as baking times will vary. 

The post 5 Easy Recipes to Whip Up for a Vitamin C Boost appeared first on MyKitchen.

Herbs may be the unofficial residents of the kitchen space, but keeping them alive isn’t always the easiest task. These tips should help to assist you with your potting success

Here is nothing quite like the thrill of harvesting your home-grown herbs to make your own delicious pesto or to scatter atop delectable curries in the midst of winter. A climate like the one we have in South Africa is tricky for growing delicate cooking herbs, but here are a select few that are not only hardy enough to grow throughout the year, but are versatile enough to be included in a variety of cuisines.

Basil
The fragrance of freshly torn basil leaves is difficult to compete with, and this herb is ideal for beginner gardeners as well as veteran chefs. Plant from seed or grow from seedlings and this herb will provide you with the key ingredient for a fragrant pesto that far exceeds the taste of store-bought jars. Basil, however, will require replanting throughout the year because once the stems get woody, the plant is nearing conclusion. A firm favourite for many homes, they do best in full sunlight and a weekly watering that’ll ensure the roots remain comfortably damp, while the top soil remains cool and dry.

Coriander
An essential herb in both Indian and Thai cuisine, this plant is adored by South Africans for its unique taste and its ability to draw out the more intricate flavours in almost any dish. Grown indoors, this plant is best sown from seed in a pot with plenty of drainage holes, where the coriander can grow without needing to be transplanted. This herb, with its beautifully shaped leaves, prefers full sunlight, with additional supplementation of light through the winter months and the use of an indoor growing light. Coriander loves to be watered until the roots are drenched, but only once the soil is dry to the touch.

Thyme
A plant that provides both aesthetic and aromatic appeal, thyme is a commonly favoured ingredient in warming dishes and is an essential part of winter soups. It is best grown from seedlings or cuttings, as seeds can prove difficult to germinate, although not impossible. Once placed in an aerated pot with quick-draining soil, thyme requires less maintenance than other herbs. Indirect sunlight, nutrient-dense fertiliser and watering only once the soil is dry, will quickly give you a generous plant that will consistently provide you with cooking herbs.

Rosemary
The star of any Sunday roast, and in recent years making an appearance in inventive cocktails, the fragrance of freshly picked rosemary can be described as both pungent and soothing. An excellent choice for an indoor plant because of its love of cooler temperatures, rosemary still loves gentle sunlight and should be watered only when dry. Much like thyme, seed germination can be tricky, and many gardeners prefer growing the herb from cuttings planted in well-ventilated pots filled with quick-draining soil, peat and nitrogen fertiliser.

Mint
Quite possibly one of the easiest plants to grow, mint is an uplifting fragrance that can change your mood with only a sniff. Mint tea can calm an upset tummy, improve digestion or simply soothe you. This plant has the potential to become invasive, so a potted, indoor environment with plenty of sun is an excellent choice once you have managed to plant the seedlings. Water once a week to maintain a slightly damp, well-drained soil and this plant is almost fool-proof – it practically grows itself!

Words by Ria Naidoo 
Photography: Pexels

With a stigma of it being scary and stressful, caramel is actually fairly simple to make when you understand the process.

The post Herbs: How To Keep Them Alive appeared first on MyKitchen.

When we think of herbs, our immediate thought is savoury, and yes, rosemary goes well with garlic and lemon in a roast chicken, but did you know it also pairs beautifully with grapefruit, cranberry or watermelon? Herbs are incredibly versatile, and their flavours adapt to the environment that they’re exposed to. Their savoury flavour can be enhanced using garlic, cheese, oil or chilli, and we can heighten their sweetness by simply pairing them with sugar, fruit, chocolate or cream.

Make the most of herbs 
There are a few ways to tap into the delicate flavours of herbs when you’re next making a round of drinks for a party. Here are some to consider.

Infuse
Creating a simple syrup using water, sugar and your herb of choice helps create a strong herb infusion. Simply add a 1:1 ratio of water and sugar to a pot, heat gently and stir to dissolve the sugar, then add your herb of choice (amount depending on your strength preference). Bring this mixture to a boil for about 2–3 minutes without stirring, then remove the pot from the heat and set it aside to infuse for a further 20 minutes. Strain and add this syrup (in tablespoons, to taste) to some crushed ice, throw in some alcohol and you’ve got a delicious, herb-infused cocktail.

Muddle 
Add your herbs of choice along with the paired drink to a glass or jug and throw in a bunch of ice. Using a wooden spoon, stir and distribute the herbs. The flavours will slowly infuse into the drink. The best way to ensure enough flavour is getting
in there is to lightly bruise or tear the herbs before adding them.

Blend 
If you’re creating a fruity drink, add your herbs and fruit of choice to a high-powered blender and blitz. Strain this mixture through a fine-mesh sieve to make a puree. Add this puree to a fizzy filler such as soda water or lemonade. You can also add the mixture back to your blender with some ice and blend to finish it off, creating a frozen cocktail.

Shake
Maybe simple syrup isn’t your thing, and the food processor you need is still at the shop, but infusing flavours can be done easily with just your own strength and a cocktail shaker (or a sealable cup or glass jar). Chop up your fruit of choice and add to a bowl, sprinkle over some sugar and stir to coat. Set aside for 30 minutes to allow for the sugar to draw out the fruity flavour. Add this mixture, (as well as your herb of choice) to your shaker. Shake vigorously for a minute to start breaking down the fruit. Use a wooden spoon to help bruise the mixture. Add some ice to your shaker and continue to shake until the mixture is broken down. Add this to a glass with your drink of choice. We would recommend strawberries and mint paired with soda water, or watermelon and basil paired with some lemonade.

When it comes to experimenting with herbs, the best way is to start simple. Use herbs you have available to you in your kitchen or growing in your garden such as mint, rosemary, thyme, sage or lavender to name a few. A special trip to the shops can include lemongrass and even coriander. 

There would be no better opportunity to use mint than for a classic mojito. A mojito consists of six elements: mint leaves, lime juice, simple syrup, white rum, soda water and ice. To make your mojito, add 10 mint leaves and the juice from half a lime to a shaker or sealable glass jar. Add ½ cup sugar and ½ cup water to a pot and warm until the sugar has dissolved. Bring to the boil until the mixture has thickened slightly, about 3 minutes, then take off the heat. Add 1 tbsp of this simple syrup to your shaker, along with 1 can of soda water, 1 shot of rum and a few blocks of ice. Seal and shake for about 1–3 minutes until well infused. Pour into your serving glass and top with more ice. Leave out the rum for an alcohol-free drink that’s just as tasty. 

If you’re looking to create fun, tasty drinks without all the specific measurements, go wild and try out different combinations and amounts. Watermelon juice and thyme, orange and rosemary, pomegranate and sage – who knows, maybe you’ll create the next best cocktail! 

Words by Sjaan Van der Ploeg
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 How To Use Herbs To Enhance Your Drink appeared first on MyKitchen.

Serving a fish dish when having guests over is an immediate crowd-pleaser, especially when it comes together as easily as this glazed salmon!

SERVES 4 // COOK TIME 20 min

INGREDIENTS
Olive oil, to fry
4 × 200g salmon fillets
Salt and black pepper
Juice and zest of 1 lemon
3 tbsp honey
2–3 sprigs rosemary

METHOD
1. Heat a little olive oil in a non-stick frying pan.
2. Season the salmon well with salt and pepper. Place skin-side down in the pan and fry until the skin is crispy.
3. Flip the salmon fillets over and add the lemon juice and zest, honey and rosemary. Fry for about three minutes, until cooked through.
4. Serve with a salad of your choice.

This simple parsley-crusted dorado with roast vegetables recipe will give you the taste of the sea and a side of freshness too!

The post Salmon glazed with lemon-and-rosemary-infused honey appeared first on MyKitchen.