Celebrate Chardonnay Day with Chef Ollie Swart’s recipe for delicately balanced pasta, where lemon and white wine cuts through the rich cheese. 

Chef Ollie’s Lemony sage, Chardonnay & pecorino pasta 

Serves 4   

Ingredients 

500g Tagliatelle
100g Unsalted butter
2 Tbsp extra virgin olive oil
4 Garlic cloves, sliced
8 Sage leaves
Zest of 1 lemon
Juice of ½ a lemon
¼ cup dry Fat Bastard Chardonnay
Milled black pepper
1 cup (about 80g) grated Pecorino cheese + extra for serving 

Method 

1. Bring a large pot of well-salted water to a boil. This will be used to cook the pasta and help emulsify the sauce later, so don’t forget to reserve a cup of the pasta water before draining.
2. In a wide skillet or saute pan, melt the butter with the olive oil over medium heat. Add the sage leaves, garlic, lemon zest and cracked black pepper, letting them cook for 1-2 minutes. Stir with wooden spoon.
3. Once garlic is slightly golden and not burnt, add the chardonnay to the pan and let it simmer for 1-2 minutes to reduce slightly and meld with the butter and aromatics. Turn off the heat for now.
4. Cook the pasta until al dente. Drain immediately, reserving a cup of the pasta water.
5. Off the heat, add the hot pasta directly to the pan with the sauce. Add the grated Pecorino and about 60ml (¼cup) of the reserved pasta water. Toss vigorously to emulsify into a silky sauce. Add a little more water if needed for consistency.
6. Taste and season with salt, more pepper and lemon juice, if desired.
7. Serve immediately, topped with more Pecorino, a little extra virgin olive oil and a final crack of black pepper. And of course, finish it off with a big, bold glass of chilled chardonnay.

  Also read: 

The post Chef Ollie’s Lemony sage, Chardonnay & pecorino pasta  appeared first on MyKitchen.

Many of our favourite flavours are the result of caramelisation, which turns simple sugars into rich, toasty notes. The deep, golden hues enhance everything from savour foods to desserts, says Lichelle May.  

From the foodie lab

When food is heated, a chemical reaction known as the Maillard reaction takes place. This results in a golden-brown colour and complex flavours. Let’s break it down: 

What exactly happens during caramelisation?
Sugars start to break down and brown at temperatures from 160°C upward. Depending on the duration of the cooking process, the flavours can range from mildly sweet to deep and savoury. 

The ideal caramelisation
Preheat your oven or pan to a high heat and don’t overcrowd your pan or trays. This will prevent steaming and guarantee that the heat reaches the food’s surface directly, which aids in the even caramelisation of sugars. Remember to pat dry food such as steak before cooking. 

Protein vs sugar caramelisation
While the deep, sweet flavour is created by sugar caramelisation, a sophisticated depth of flavour is found when proteins and sugars interact. In roasted veggies or meat, the flavour develops and becomes more intense the longer you let it cook, so be cautious!  

Granadilla & coconut sago brûlée 

Serves 4-6 

The perfect summertime treat is this granadilla & coconut sago brûlée, which combines tropical fruit and creamy coconut with a caramelised top that is both delicious and refreshing. 

Ingredients 

1 cup (250ml) sago
3 cups (750ml) coconut milk
1 can (385g) condensed milk
2 tsp (10ml) vanilla extract cup 
(80ml) granadilla pulp
3 Tbsp (45ml) sugar 

Method 

1. Combine the sago, coconut milk and condensed milk in a pot. Cook on a low heat for about 25 minutes or until the sago is soft , stirring regularly to avoid the bottom from burning. Once cooked, remove from heat and add the vanilla.
2. Spoon the sago into serving glasses, filling it halfway. Top with granadilla pulp and finish with another spoonful of sago.
3. Sprinkle the sugar on top of the sago pudding and use a blowtorch to caramelise the sugar until it turns a deep golden brown. Cool until sugar turns rock hard, about 2 minutes. 
4. To check if the caramel layer is ready and set, gently tap on it with a spoon. If it is ready and set, it will make a hollow sound. Serve immediately, to avoid sugar top from melting. 

Cook’s note: Don’t have a blowtorch? Serve pudding as is for a comforting dessert.

Recipes & Styling: Lichelle May 

Photographs: Zhann Solomons 

Also read: How to caramelise butter 

The post The 101 on caramelisation appeared first on MyKitchen.

After her first smash-hit air fryer cookbook, our local best-selling author Louisa Holst is back with her second must-fry book. She’s serving up snacks, roasts, quick meals and dessert – all from her air fryer!  

Lemon and sage roast chicken 

SERVES 4-6 

Swap out the lemon for lime, orange or grapefruit if you prefer.  

Ingredients 

2 lemons 
1 (about 1.25kg) whole chicken 
45ml soft butter 
Handful fresh sage leaves 
30ml olive oil 
Salt and freshly ground black pepper, to taste 

Method 

1. Cut one of the lemons in half, then cut each half into thin half-moon slices. Cut the other lemon into quarters. 
2. Use your fingers to gently separate the skin from the chicken breast to create a pocket. Spread the soft butter carefully under the skin. Then, place the lemon slices and a few sage leaves under the skin. 
3. Put any leftover slices of lemon along with the lemon quarters and a sprig of sage into the cavity of the chicken. Tie the legs closed with string. 
4. Pat the chicken dry and rub with olive oil. Season well with the salt and pepper. 
5. Preheat the air fryer to 160 °C. Put the chicken, breast side down, into the basket of the air fryer and cook for 20 minutes. 
6. Turn the chicken over and baste with a little more olive oil. Cook for a further 20-30 minutes until the chicken is cooked and golden, and the juices run clear. Use a meat thermometer to check: the temperature should be 85°C. 
7. Remove from the air fryer and set aside to rest for 10 minutes before carving and serving.

Bean and biltong nachos 

SERVES 4-6 

These nachos are topped with spicy beans and biltong. They’re easy to prepare in the air fryer and will go down very well with a cold beer. 

Ingredients 

250g packet of nacho chips
1 can (400g) red kidney beans, drained 
200g baby rosa tomatoes 
30ml canola oil 
15ml Mexican taco spice 
50ml ready-made chipotle or BBQ sauce 
125ml biltong, thinly sliced 
Half a red onion, thinly sliced 
250ml grated Cheddar 
1 ripe avocado, peeled and sliced 
Sour cream and fresh coriander, to serve 

Method 

1. Preheat the air fryer to 200°C. Place the nachos in the air fryer basket and heat for 2-3 minutes until crisp. Toss halfway through the cooking time. Remove from the air fryer and set aside. 
2. Mix together the beans, tomatoes, oil, taco spice and chipotle or BBQ sauce in a bowl. Toss to coat. 
3. Put the bean mixture into the basket of the air fryer and cook for 4-5 minutes, stirring halfway through the cooking time. Remove from the air fryer and set aside. 
4. Divide the nachos between two ovenproof containers or aluminium foil containers. 
5. Top the nachos with the bean mixture. Sprinkle with biltong, sliced onion and cheese.
6. Put one of the containers into the air fryer and cook at 200 °C for about 5-6 minutes until the cheese has melted. Repeat with the remaining batch. 
7. Serve hot, topped with avocado, sour cream and coriander.

Spiced roasted butternut salad with peaches 

SERVES 4-6 

The sweet and spicy flavours of this colourful salad are sure to be a hit at your next braai. Simply add 250ml cooked couscous or quinoa and top with crumbed feta if you prefer a more substantial salad. 

Ingredients 

FOR THE SALAD  

500g cubed butternut 
1 onion, cut into wedges 
30ml canola oil 
20ml Cape Malay or mild curry powder 
1 green pepper, seeded and diced
1 can (410g) sliced peaches, drained 
125g snow peas, raw or blanched 
15ml mixed seeds, toasted  

FOR THE DRESSING  

30ml canola oil 
15ml chutney 
25ml red wine vinegar 
1ml ground turmeric 
5ml soy sauce 
1 fresh chilli, seeded and chopped 

Method 

1. For the salad, cut the butternut pieces in half if they are quite big. Put the cubes into a bowl and add the onion wedges. Add the oil and toss to coat. 
2. Preheat the air fryer to 180 °C. 
3. Place the butternut and onion in the air-fryer basket and cook for 15 minutes. Remove the ingredients from the air fryer and return to the bowl. Add the curry powder and stir to coat well. 
4. Return the ingredients to the basket of the air fryer and cook for a further 15-20 minutes until tender. Remove from the air fryer and set aside to cool. 
5. Add the green pepper, peaches and snow peas. 
6. Mix together the dressing ingredients. 
7. Drizzle the dressing over the salad and sprinkle with the seeds to serve.

Words: Chad January  
Recipes: Louisa Holst  
Photographs: Donna Lewis 

Also read: 5 TikTok airfryer hacks you have to try

The post 3 noteworthy air fryer recipes by Louisa Holst  appeared first on MyKitchen.

If you’re worried about rolling into 2021, try sticking to the good carbs these holidays with our delicious pumpkin and sage cannelloni.

SERVES 4 // COOKING TIME 1 hour 35 min

INGREDIENTS
800 g pumpkin, chopped and roasted
2 tbsp olive oil
6–10 sage leaves, plus extra to sprinkle
Salt and black pepper
2 wheels feta, plus extra to sprinkle
2 eggs
250 g cream cheese
2½ cups almond flour
3 tbsp psyllium husks
1 cup cream

METHOD
1. Preheat oven to 180ºC.
2. Toss the pumpkin with oil, sage, and salt and pepper to taste. Roast for 20–25 minutes, until soft in the middle with golden edges.
3. Lightly mash the pumpkin and feta together. Set aside.
4. Whisk the eggs and cream cheese together. Use a wooden spoon to mix in almond flour and psyllium husks. Leave to stiffen for 20 minutes.
5. Roll out the mixture into lasagne-shaped sheets.
6. Dollop a little bit of filling on to each sheet and roll up. Cut in half. Pack all the rolls into an ovenproof dish.
7. Pour over the cream and sprinkle with extra feta and sage. Bake for 35 minutes and serve your pumpkin and sage cannelloni hot.

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

It wouldn’t be summer in SA without some sweet fruit on the menu. Try our Hawaiian-spiced chicken and mango on low-GI bread for extra flavourful, healthy snacks.

The post Low-carb pumpkin and sage cannelloni appeared first on MyKitchen.

This refreshing lemon spritz is the perfect sundowner. For a more potent batch, fuse the wine, herbs and juice overnight.

SERVES 8 // COOKING TIME 10 min

INGREDIENTS
3 cups white wine
4 tbsp honey
Handful sage leaves
2 lemons, zest and juice
4 cups soda water
2 cups ice

METHOD
1. Pour the wine into a jug. Mix in the honey, sage leaves, and lemon zest and juice. Allow to stand for 30 minutes to infuse.
2. Add the soda water and ice to the jug, then pour into glasses to serve.

The post Sage and lemon spritz appeared first on MyKitchen.

You and your guests will be living on the veg after you’ve had these gem squash blini. They are quick, easy to prepare and the meat eaters will love them too! 

SERVES 6 // COOKING TIME 35 min

INGREDIENTS
3 gem squashes
Pinch nutmeg
Pinch cayenne pepper
Pinch cloves
1 cup cake flour
1 tsp baking powder
1 tsp salt
1 egg
150g butter
50 ml olive oil
3 sprigs thyme
1 tin sweetcorn, drained
Salt and black pepper
Handful sage, plus extra to garnish
Juice of 1 lemon
200g blue cheese, to serve

METHOD
1. Preheat oven to 180°C.
2. Halve the gem squash and place on a large baking tray, facing down. Bake until soft. Scoop out the flesh into a bowl and add the spices. Leave to cool. Sift in the flour, baking powder and salt. Whisk the egg in a separate bowl and stir into the squash mixture.
3. Heat 50g butter in a pan over medium heat. Drop in spoonfuls of the gem squash mixture and fry on both sides until golden brown.
4. Heat the olive oil in a pan over high heat. Add the thyme sprigs and allow to sizzle for one minute. Add the drained sweetcorn and toss in the hot oil until it is slightly charred. Remove from the pan and place on paper towel. Season.
5. To make the sage butter, heat the remaining butter in a heavy-based pan. Allow to slowly caramelise, making sure to always keep an eye on it, as it can quickly become blackened butter!
6. Turn down the heat, add the sage leaves and allow to gently fry and infuse in the fat. Slowly add the lemon juice (watch out – this will splatter!) and season.
7. Assemble the blini by topping each with a teaspoon of charred corn and a crumble of blue cheese. Garnish with a sage leaf and serve with the sage butter.

The post Gem squash blini with charred corn and sage butter appeared first on MyKitchen.