Spice up your lamb cut this holiday season. Shred left overs for sandwiches or wraps.

Ultimate Cape Malay leg of lamb 

Serves 8 

Ingredients

2kg leg of lamb, bone in
10 cloves garlic
2 cups amasi
7 Tbsp Cape Malay spice blend
Salt and milled pepper
3 onions, sliced
500g rainbow carrots, washed
1 whole garlic bulb, halved
Olive oil 
⅓ cup butter 

Method

1. Using a pairing knife, pierce the lamb in the shape of an ‘X’ and press a garlic clove into each opening.
2. Mix together the amasi and spice. Season.
3. Rub the lamb with the amasi marinade, season and allow to marinate for 4-6 hours or ideally overnight.
4. Preheat oven to 200°C.
5. Place the marinated lamb into an ovenproof dish and scatter the onion, carrot and garlic halves around the lamb. Drizzle with olive oil and dot butter around the lamb.
6. Roast uncovered for 30 minutes. Lower heat to 160°C, cover with foil and roast for another 1½ hours or until the meat pulls away from the bone.
7. Serve the lamb with your choice of sides.

Recipe & styling: Lichelle May
Photography by: Zhann Solomons

Also read: Side dishes that might upstage your meaty mains for your festive feast 

The post Ultimate Cape Malay leg of lamb  appeared first on MyKitchen.

This heritage month, we’re celebrating all types of fire cooking, whether you’re doing an all-day-braai day (yes you can braai for breakfast too), camping or just want to push some culinary boundaries, these inspired eggs recipes are for you. 

Heritage-inspired Dutch baby  

Serves 4-6  

This smoky skillet stunner rises to the occasion in a kettle braai. 

Ingredients

For the Dutch baby  

1½ cup cake flour
1 ½ tsp salt
8 large eggs, at room temperature
½ cup milk, at room temperature 
1¼ cup (70g) grated mature
Cheddar 
1 Tbsp smoked paprika
½  cup butter 
200g leftover cooked boerewors, roughly chopped

1 large egg 
¼ red onion, finely chopped 
150g baby tomatoes, chopped
Handful coriander, chopped
Salt and milled pepper
Creme fraiche, to serve  

Method

1. Prepare very hot coals in kettle braai. Place the lid on the braai and open ventilation holes slightly at the bottom, creating an oven effect. 
2. For the Dutch baby, sift flour and salt into a mixing bowl. 
3. In another bowl, whisk eggs for 3 minutes until very fluffy. Add milk and whisk to combine.
4. Add the egg mixture to the dry ingredients and whisk to combine. 
5. Combine the cheese and paprika then set aside. 
6. Place a 28cm cast-iron skillet (of 6cm deep) on the braai grid, cover with the lid and preheat for 10-15 minutes. 
7. Melt butter in the skillet. Whisk the batter once more and pour half of the batter into the pan. Sprinkle the cheese mixture in the middle of the skillet, leaving about 3-4cm around the rim open. Pour remaining batter into the skillet.
8. Close the braai and bake for about 25-30 minutes or until golden and puffed up.
9. Once cooked, top with boerewors and crack the egg into the middle of the Dutch baby. Close the lid and bake for another 5-8 minutes until egg white is cooked.
10. Combine onion, tomatoes, coriander and season. 
11. Serve the Dutch baby with tomato salsa and crème fraiche. 

Cape Malay egg pockets  

Serves 2-3  

Tucked into flame-kissed folds, this dish brings a smoky hug of spice and comfort. 

Ingredients

3 Tbsp oil + extra for brushing 
1 leek, sliced 
2 Tbsp Cape Malay or Tikka Masala curry paste
2 Tbsp tomato paste
1 sprig curry leaves
½ tsp ground cumin
½ tsp ground coriander 
2 cloves garlic 
100g mushrooms 
40g baby spinach
2 discs feta
Salt and milled pepper
6 large eggs 
1 Tbsp milk or cream
2 Tbsp butter Basil leaves, for serving
Chakalaka or atchar, for serving (optional)  

Method

1. For the filling, heat a large fire-proof skillet with oil over medium-hot coals. Fry leeks, curry paste, tomato paste, curry leaves and spices for 4-5 minutes.
2. Add garlic and mushrooms and fry for another 5 minutes. Remove from heat then add spinach and crumble over feta, stirring to combine. Season and set aside. 
3. For the omelettes, whisk together 4 eggs and milk or cream. Season.
4. Heat a fire-proof pan over medium coals. Brush the pan lightly with oil and pour half of the egg mix into the pan and allow to cook for about 1 ½ minutes or until cooked and edges of omelettes start to pull away from the sides of the pan. Remove using a spatula and repeat to make another omelette. Set aside on serving plates. 
5. Heat butter in the same pan and fry the remaining 2 eggs to your liking. Season. 
6. To assemble, divide filling in between omelettes and top with a fried egg each. 
7. Fold over all sides of the egg to create a square pocket. 
8. Garnish with basil and serve with chakalaka or atchar. 

Smoky egg sandwiches

Serves 6  

Breakfast-inspired sandwiches with smoky swagger. 

Ingredients

10 large eggs 
½ cup Japanese mayo 
2-3 Tbsp canned braai relish 
Salt and milled pepper 
4 English breakfast tea bags
1¼ cup butter. softened
12 thick slices (1 loaf) sourdough sandwich bread 
200g streaky bacon, braaied and chopped
Handful chives, sliced  

Method

1. Fill a small, ovenproof pot with water and bring to the boil over medium-hot coals. Boil eggs for 7 minutes. Remove eggs, place in cold water and set aside to cool.
2. Peel the eggs and set aside 3 eggs. 
3. Chop remaining eggs, mix with mayo and braai relish sauce. Season.
4. Place the egg mayo mixture in a 23cm shallow bowl or the widest size that fits into a braai dish with a lid. Place some hot coals around the bowl (inside the braai dish). Break open the teabags, sprinkle the tea on the coals and immediately close to seal tightly. Close the lid and allow to smoke for 6 minutes for a mild smoky flavour. Of you prefer a stronger smoky flavour, break another 2-3 teabags over the coals and repeat smoking for 5 minutes.)
5. Spread butter on bread and toast on medium coals until golden. 
6. Divide the smoked egg mixture on 6 toast slices. 
7. Halve the remaining 3 eggs and place a halve in the middle of each sandwich.
8. Sprinkle bacon bits on each sandwich. 
9. Top each sandwich with remaining toast and cut in half, through the egg. 
10. Sprinkle with chives and enjoy.

Fiery gochujang fried rice

Serves 2-3   

Give new life to leftover rice and veggies — on the fire! 

Ingredients

2 Tbsp oil 
1 small onion, finely chopped
2 carrots, peeled and diced
1 punnet (200g) mushrooms, sliced 
3 cloves garlic, finely chopped 
2 cups cooked white rice 
3 Tbsp gochujang paste (or use chilli paste or sauce of choice) 
2 Tbsp soy sauce
6 extra-large eggs
2-3 Tbsp chilli crisp 
2 spring onions, thinly sliced  

Method

1. Heat 1 Tbsp oil in a cast-iron pan over medium-hot coals. Fry onion and carrots for about 4-5 minutes. 
2. Add mushrooms and fry for another 4-5 minutes, then add garlic and fry for 2 minutes. 
3. Sitr in rice, combining evenly. Add gochujang and soy sauce then stir-fry mixture until sauce is reduced to a sticky mixture (it should not be runny). 
4. Add 3 whisked eggs to rice and stir-fry until just cooked. (Be careful not to overcook, which will result in a watery egg). Remove from heat. 
5. In another cast-iron pan or on a braai mat (see Good to know), heat oil over medium coals and fry remaining eggs to your liking. 
6. Dish the fiery rice into bowls, top with fried egg and season. 
7. Serve topped with chilli crisp and spring onions. 

Good to know  

Say hello to the braai mat -—perfect for braaiing smaller portions of meat, bacon, eggs, patties, seafood or vegetables. Food cannot fall through the braai grid thanks to the mat. Avoid open flames when using a braai mat on gas or coals, which is safe up to 300°C. Avoid handling or storing when heated. 

By: Lichelle May
Photography by: Zhann Solomons

Also read: The MyKitchen team’s favourite breakfast spots

The post Easy egg meals to cook over the coals appeared first on MyKitchen.

Chilli sings in desserts, too! Just add a pinch for a whole new world of flavour.  

Choc-chilli brownie ice cream sandwiches  

Makes 16  

Chilli and chocolate have been a go-to combo for centuries. With these brownies, the richness of deep cocoa is rounded off by a subtle, warm hint of spice.  

Ingredients 

For the brownie  

1 ½ cups (225g) flour
1 ½ cups (185g) cocoa powder 
1 tsp (5ml) salt
¼ cup (60ml) canola oil
3 cups (660g) caster sugar 
1 ½ cups (375g) butter, melted
6 eggs
2 Tbsp (30ml) chilli crisp, + extra for serving  

For the ice cream layer  

1 tin (385g) caramel + extra for serving
1L vanilla or caramel ice cream  

Method 

1. Preheat oven to 180°C.
2. Line two 20x20cm square baking tins with baking paper.
3. Sift together flour and cocoa powder, then add salt. Set aside.
4. Whisk together oil and sugar.
5. Add butter and whisk for 3-5 minutes until thick and pale.
6. Add eggs one at a time, whisking until mixture is thick and creamy.
7. Gently fold in sifted dry ingredients until well combined. Be careful not to overmix the batter.
8. Divide the batter between the two prepared tins and swirl through chilli crisp. Bake for 20-25 minutes.  
9. Remove and set aside to cool in baking tins. 
10. Spread caramel on top of brownie slabs. 
11. Allow ice cream to soften for about 10 minutes and unmould from the container. 
12. Cut ice cream into 2-2.5cm thick pieces across the width and place slices on top of one brownie slab to cover.
13. Sandwich closed with the other brownie slab (caramel side down), cover with cling film and freeze overnight. 
14. To serve, slice into squares using a hot knife and drizzle with extra caramel, if you like. 

Recipes and styling: Sjaan van der Ploeg 

Photographs: Zhann Solomons 

The post Choc-chilli brownie ice cream sandwiches appeared first on MyKitchen.

Looking to have an empty lunchbox returned at the end of a school day? Create the best sandwiches with these clever tips.  

All about the base  

A delectable sandwich starts with two pieces of bread, the foundation for success! To boost overall health, go for wholewheat-, seeded-, low GI- or brown bread. These types of bread contain fewer processed sugars and more fibre.   

This aspect means that the bread will take more time to break down in your body, which in turn will keep you feeling fuller for longer periods of time. If you struggle with bread going stale quickly in summer, store it in the fridge, or freeze it and take out slices the night before to toast from frozen.  

Keep contained  

Once you’ve assembled your sarmie, it’s time to implement the final step, which is also very important containment. The opposite to a case of a dry sandwich, is a case of soggy sandwich, and no one wants either of these in their lunchbox! Wrapping your sarmie in a kitchen towel is a great way to help absorb any escaping juices without letting them soak the bread.  

Just make sure to cover it tightly in a wax wrap or plastic wrap before packing it away. You can also safely seal your sarmie in a reusable zip-seal bag. Even be er – use a lunchbox container that snugly fits around the sandwich. Doing this will help to keep all the layers of it in place, avoiding any potential mess while it’s being carried around.  

Top tip:  

The best way to save stale bread slices? Simply sprinkle with water and toast under a grill. If a whole loaf has gone untouched and feels stale, place under running water briefly to coat (water will create steam, making the inside moist and the outside crumb crispy), then crisp up in a 180°C oven for 5-10 minutes. 

Sarmie success  

The trick to falling in love with sandwiches is all about the filling! A sandwich needs balance; veggies and either protein or dairy (or both!) along with a scrummy sauce will make it nutritious and delicious. If you’re on a tight budget, there are still combinations to try to create low-cost happiness.  

Getting the right ratio:  

• 1-3 portions of veggies  

Lettuce, rocket, cucumber, tomato, peppers, mushrooms, cabbage.  

• 1 portion of protein  

Chicken, ham, avocado, chickpeas, falafel, tuna.  

• 1 portion of dairy  

Hard sliced cheese, cottage or cream cheese, yoghurt, butter.  

Budget broodjies and fillings kids will love  

Love the leftovers  

Cash in on the left over mince, braai meat, salads, or Sunday roast. These are already flavour-packed, quickening sandwich-making to seconds so make the most of them. More quick-fixes to try:  

• Ham, Cheddar, sliced gherkins and lettuce on bread lathered with mustard.  
• Creamy egg mayo (with fresh chopped dill if you’re feeling fancy)  
• Shredded left over chicken, lettuce, chopped cucumber, tomato, and hot sauce added to mayonnaise.  
• Cheese, sliced peppers, lettuce and basil pesto.  
• Toasted cheese with ham, sweet chilli sauce, onion and tomato.  
• Smashed white bean and avocado with a drizzle of lemon juice.

Sauce it up  

To achieve the most flavour, give each slice a healthy lather of sauce. To add complexity, you can even combine sauces together, or toss your other filling ingredients through them.  

• BBQ or Worcestershire sauce – toss through left over shredded chicken or pork, or add paprika for a bit of spice.  
• Mayonnaise, yoghurt, hummus – add hot sauce for spicy mayo, chopped herbs and lemon for a zesty yoghurt dip, or a sprinkle of za’atar through your hummus.  
• Tomato sauce – stir through chopped capers for saltiness, garlic and ginger paste or fresh herbs for an Italian twist.  
• Pesto – strong and expensive, by stirring a few spoons through your yoghurt or adding an extra drizzle of oil you can make it last longer and serve up more.  
• Sweet chilli sauce, chutney – these pair well with cheese toasties or tuna melts. Sandwiches are simple, but can create feelings of joy if whipped up with the right ingredients. For even more inspo. 

Best dressed  

Level up your lunchbox with these 3 flavour- packing dressings and dips. They’re perfect not only for building a delectable sarmie, but they also work really well tossed through salads and pastas for a quick weeknight meal. 

Cheat’s pesto dip 

Makes 1 cup

Swap out yoghurt and sour cream for mayonnaise or buttermilk if you like. 

Ingredients 

½ cup yoghurt 
½ cup sour cream 
2 Tbsp basil pesto 
1 lemon, zested 
Salt and milled pepper  

Method 

1. Blitz together yoghurt, sour cream, basil pesto and lemon zest. Season well. 
2. Serve the dip immediately or store in an airtight container in the fridge.

Creamy honey-garlic dressing 

Makes 2 cups

To roast garlic, drizzle with oil, wrap in foil and roast for 15 minutes at 180°C.  

Ingredients 

¼ cup olive oil 
¼ cup water 
2 Tbsp soy sauce 
1 lemon, zested and juiced 
2 Tbsp honey 
2 bulbs garlic, roasted 
½ cup plain yoghurt 
Salt and milled pepper  

Method 

1. Combine oil, water, soy sauce, lemon zest and juice and honey. 
2. Remove garlic flesh from the skins and add to bowl. Blitz for 30 seconds. 
3. Add the yoghurt and blitz again until smooth. Season. 
4. Serve the dip immediately or store in an airtight container in the fridge.

Passion fruit and pineapple vinaigrette 

Makes 2 ½ cups

Swap out white wine for apple cider vinegar for a booze-free alternative. 

Ingredients 

1 Tbsp wholegrain mustard 
½ cup olive or canola oil 
3 Tbsp white wine 
1/3 cup pineapple juice 
2 tubs (115g each) granadilla pulp 

Method 

1. Combine the mustard, oil and wine in a bowl. 
2. Whisk in pineapple juice and granadilla pulp. 
3. Season well and serve the dip immediately or store in an airtight container in the fridge.

Words by: Sjaan Van Der Ploeg 
Photographs: Fresh Living Magazine, Zhann Solomons 

The post How to take your sarmies from drab to fab appeared first on MyKitchen.

If you’re looking for a super tasty, nutrient dense lunch, we got you covered with these turkey club sandwiches and pawpaw achar!

SERVES  4 // COOK TIME 30 mins, plus cooling time

INGREDIENTS
For the pawpaw achar
100 ml vegetable oil, plus extra to fry
2 onions, peeled and diced
2 cloves garlic, peeled and chopped
2 carrots, peeled and grated
3 red chillies, chopped
3 tbsp masala
1 tsp yellow mustard seeds
1 tbsp sugar
Zest of 1 lemon
1 tbsp salt
1 pawpaw, peeled and sliced
For the sandwiches
12 slices wholewheat bread, toasted
½ cup mayonnaise
12 slices deli turkey
300g baby spinach
2 avocados, peeled and sliced
2 Roma tomatoes, sliced
½ cup bean sprouts
Salt and black pepper

METHOD
For the pawpaw achar
1. Heat a little oil in a pan and fry the onions and garlic for a few minutes. Add the carrots, chillies, spices and sugar. Cook for a further 5 minutes.
2. Remove from the heat and add lemon zest, salt and oil.
3. Place pawpaw in a sterilised jar and pour in the vegetables. Leave to cool before securing the lid and storing in the fridge.
For the sandwiches
1. Spread mayo on 4 slices of toast. Add 3 slices of turkey and 2 tbsp pawpaw achar to each one. Top with another slice of toast.
2. Layer baby spinach, avo and tomato. Sprinkle with sprouts and season. Lastly, place a third slice of toast on top and secure with a cocktail skewer.
3. Serve with remaining achar.

You can never got wrong with a classic chicken mayo sandwich! Especially one made with sourdough bread and pickled red onions.

The post Turkey club sandwiches with pawpaw achar appeared first on MyKitchen.

Eating foods that are high in sugar, fat and salt make us feel good because they activate our brain’s reward system. But instead of reaching for a bag of sweets or something deep-fried, opt for our loaded BLT and chip sandwich as a more sustainable lunch option when those cravings hit!

SERVES 4 // COOKING TIME 20 min

INGREDIENTS
For the aioli
½ cup mayonnaise
1 garlic clove, minced
Zest and juice of ½ lemon
1 tsp cayenne pepper
For the sandwich
8 slices bread
8 lettuce leaves
2 tomatoes, thinly sliced
16 slices streaky bacon, fried
2 cups salted potato chips
2 gherkins, thinly sliced

METHOD
For the aioli
1. Combine all ingredients, mix well and set aside.
For the sandwich
1. Lightly toast bread slices in a pan over medium-high heat.
2. Spread some aioli onto each slice and layer lettuce, tomato, bacon, chips and gherkins on top. Season and sandwich closed.

Recipe: Jezza-Rae Larsen
Styling: Elizabeth Mackenzie
Photography: Sean Dollery // HMimages.co.za

Swap out your bread for wholewheat pita and enjoy these roast veg and tuna-stuffed pita pockets.

The post Loaded BLT and chip sandwich with aioli appeared first on MyKitchen.