Poached eggs are the epitome of a restaurant-level brunch or brekkie. The trick to bring this elevated egg to your own stove is creating a vinegar bath. 

The perfect béchamel 

Makes 1 ½ cups 

A reliable white sauce is imperative to making various dishes such as lasagne, moussaka, pies, mac & cheese and creamy potato or fish bakes. 

Ingredients

2 Tbsp butter 
2 Tbsp flour 
1 ½ cups milk
Salt and milled pepper 

Method 

1. Add butter to a pot over medium heat and melt completely. 
2. Remove from heat, add flour and whisk vigorously to combine (creating a paste that is called a roux). 
3. Return to heat, add a glug of milk and cook until mixture starts bubbling, cooking the flour slightly.  
4. Continue adding the milk in small batches while whisking continuously, ensuring that the mixture is thickened and smooth before adding in the next addition. 
5. Once all the milk is added, test if the mixture is ready by coating the back of a spoon with the sauce and running your finger along the spoon. The sauce should stay on the spoon and the line left behind should be defined.

Flavour inspiration: 

Classically, a pinch of nutmeg or cayenne pepper is added to béchamel sauce for flavouring. Here’s a few MK-faves to try: 

• 1 cup grated Cheddar stirred in to melt completely.  
• ¼ cup Parmesan or Gruyere + 1 tsp wholegrain mustard stirred in to melt completely.  
• ½ tsp English mustard powder can be combined with the flour before it is added to the butter. 
• 1 Tbsp finely chopped herbs stirred in just before serving for a fresh flavour.  
• 1 finely chopped anchovy can be added with the first splash of milk. The anchovy will slowly dissolve over time, adding the perfect rich, salty flavour to your sauce. 

Cook’s note
Remove pot from the heat to slow down cooking. This allows you to work slower and avoid lumps.

Recipe and Styling: Sjaan Van Der Ploeg
Photographs: Zhann Solomons 

The post Simple saucy secrets  appeared first on MyKitchen.

With only five ingredients – and most of them available in your pantry already – this red-pepper linguine is a recipe you’re going to want to have on hand.

SERVES 4 // COOKING TIME 40 min

INGREDIENTS
2 red peppers
1 brown onion, chopped
10 g tomato paste
1 cup double cream
300 g linguine

METHOD
1. Preheat oven to 200°C and prepare a baking tray.
2. Toss the red peppers with salt and pepper and enough olive oil to coat well. Place on the baking tray and roast for 30 minutes, until slightly charred.
3. Place the peppers in a bowl, cover with cling film and leave to steam and cool, then peel off the skins.
4. Heat 1 tsp oil in a pot and fry the onion for 5 minutes, until softened.
5. Add the tomato paste and ½ cup water, and bring to a simmer. Cook on high for 3 minutes.
6. Place the onion mixture, cream and red peppers in a food processor. Blend until smooth. Season to taste.
7. Cook the pasta until al dente, 5–7 minutes.
8. Toss the pasta with 1 tbsp oil and season well. Stir through the red-pepper sauce to coat, then serve.

Tip
Make a double batch of sauce to use on pizza bases, or on burgers and steaks. It’ll last for up to five days in the fridge!

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

If you’re keen to hop on to the few-ingredients trend, you’ll love this take on our five-ingredient biltong pizza bowl.

The post You only need 5 ingredients for this red-pepper linguine appeared first on MyKitchen.

Serve up something unique and simple for the fam, like these leeks with Romesco sauce, to add fun and healthy dishes to the dinner table. The Romesco sauce provides all the flavour, while the leeks are a nutritious and healthy veg.

SERVES 6 // COOKING TIME 50 min

INGREDIENTS
300 g leeks, halved lengthways
100 ml olive oil
3 tbsp butter
Salt and black pepper
¼ cup walnuts
¼ cup almonds
3 red peppers
1 onion, peeled and chopped
1 garlic clove, peeled and crushed
¼ cup tomato purée
2 tbsp red-wine vinegar
2 tbsp chopped parsley
1 tsp smoked paprika
½ tsp cayenne pepper

METHOD
1. Preheat oven to 180°C and line a baking tray.
2. Arrange the leeks on the tray, drizzle with 2 tbsp oil, dot with butter and season. Roast for 20–25 minutes, until golden on the edges.
3. Toast the nuts in a dry pan until browned.
4. Turn up the oven to 200°C. Roast peppers until black and blistered, about 20 minutes. Place in a ziplock bag allow to cool completely. Then peel off the skins and remove the seeds.
5. Heat the remaining oil and fry the onion and garlic until brown, about 10 minutes. Add the tomato purée, vinegar, parsley, paprika and cayenne. Cook for 5 minutes.
6. Add the red peppers and nuts. Blend the mixture roughly, until still quite chunky.
7. Serve the Romesco sauce over the roast leeks.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

Romesco sauce was originally intended to be enjoyed with fish, which is why it’s the perfect option for a fish recipe!

The post Healthy roast leeks with Romesco sauce appeared first on MyKitchen.

It only takes a few fresh ingredients to whip up a delicious seasonal meal! This chicken in Italian tomato sauce is an international favourite we can’t get enough of!

SERVES 4-6 // COOKING TIME 1 hour 15 min

INGREDIENTS
For the chicken
4 tbsp flour
1 tsp salt
1 tsp pepper
8 chicken pieces
2 tbsp olive oil
1 tbsp butter
For the tomato sauce
1 onion, sliced
4 garlic cloves, crushed
2 rosemary sprigs
1 yellow pepper, seeded and chopped
1 red pepper, seeded and chopped
2 carrots, peeled and chopped
1 celery stick, chopped
150 ml white wine
1 tin chopped tomatoes
1 tsp dried origanum
1 red chilli, seeded and chopped

METHOD
For the chicken
1. Mix the flour with the salt and pepper. Toss the chicken through the seasoned flour until evenly coated.
2. Heat a large pot over medium-high and add the olive oil and butter. Once bubbling, add the chicken and brown on all sides, about 6 minutes.
3. Remove the chicken from the pot and set aside to rest.
For the tomato sauce
1. Heat some olive oil in the same pot and gently fry the onion until lightly browned. Then add the garlic, rosemary, yellow and red peppers, carrots and celery. Sauté for 5 minutes, until slightly softened.
2. Add the wine and allow to simmer for 5 minutes, until slightly reduced.
3. Add the tomatoes, origanum, chilli and chicken pieces. Cover and allow to cook over low heat for 45 minutes, until the chicken is falling off the bone.
To serve
1. Stir through the olives, transfer to a serving dish and garnish with fresh parsley.

Recipe & styling: Kate Turner
Photography: K-Leigh Siebriz // HMimages.co.za

With summer here, get even more seasonal recipes! Try these 6 delicious in season fruits and veggies with recipes.

The post Chicken in Italian tomato sauce appeared first on MyKitchen.

Dive into this delicious Chinese-inspired dish of chicken hoisin meatballs with sticky rice! Hoisin is a popular spicy sauce from China, and adds so much flavour to this dish.

SERVES 4–6 // COOKING TIME 50 min

INGREDIENTS
For the meatballs
400 g chicken mince
1 egg
¼ cup breadcrumbs
1 garlic clove, grated
1 red chilli, sliced
1 tbsp sesame oil
½ cup hoisin sauce
¼ cup soy sauce
To serve
2 cups sushi rice, cooked according to packet instructions
2 spring onions, sliced
½ cucumber, ribboned

METHOD
For the meatballs
1. Mix all the ingredients, except the hoisin and soy sauce, in a large bowl and season. Shape into meatballs.
2. Heat some oil in a pan over medium and fry the meatballs until browned.
3. Add the hoisin and soy sauce and allow to simmer, covered, for 10 minutes.
4. Serve the meatballs with the sticky rice, spring onions and cucumber ribbons.

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

The post Chicken hoisin meatballs with sticky rice appeared first on MyKitchen.

Healthy, affordable and delicious meals are the best! These BBQ chicken livers with sweet potato röstis make a great comfort treat (without the guilt).

SERVES 4 // COOKING TIME 1 hour

INGREDIENTS
For the sweet potato röstis
500 g sweet potatoes, peeled and grated
1 egg
1 tbsp cornflour
1 tsp paprika
For the chicken livers
3 tbsp vegetable oil
1 tbsp butter
2 garlic cloves, grated
1 kg chicken livers, cleaned
½ cup BBQ sauce

METHOD
For the sweet potato röstis
1. Preheat oven to 180°C. Line a baking sheet.
2. Mix together all the ingredients and season.
3. Measure out ½ cups of the mixture and shape into röstis. Arrange on the prepared tray, leaving space between them. Brush with some extra oil.
4. Bake for 25 minutes, until golden brown.
For the chicken livers
1. Heat the oil in a pot over medium heat. Add the butter and garlic, and sauté until fragrant.
2. Add the chicken livers and fry for 5 minutes, until well browned. Season.
3. Add the BBQ sauce and allow to simmer gently for 10 minutes.
4. Serve the röstis topped with the chicken livers.

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

The post Saucy BBQ chicken livers with sweet potato röstis appeared first on MyKitchen.