A luxurious, delicate cooking technique that involves slow-cooking food submerged in a fat (such as oil or animal fat) at a very low temperature. 

Mediterranean confit salmon 

Serves 2 

Ingredients

2 x 150g skinless salmon (or trout fillet)
250g baby tomatoes
4 sprigs origanum
4 cloves garlic, crushed
2 shallots, quartered
½ tsp cumin seeds
1 lemon, sliced
2–2½ cups olive or olive oil blend
4-6 gherkins, finely chopped
70g (drained weight) pitted or pimento stuffed green olives
¼ red onion, finely chopped
Handful parsley, chopped + extra for serving
Milled pepper

1 lemon, zested and juiced
Toasted pita, to serve

Method

1. Preheat oven to 120°C.
2. Place the fish, baby tomatoes, origanum, garlic, shallots, cumin, lemon and oil in an ovenproof dish. The fish should be submerged in oil. 
3. Place fish in the oven for 35-45 minutes.
4. Combine the gherkins, olives, onion and parsley in a bowl. Season with pepper. 
5. Gently remove the fish from the oil and drain on kitchen towel. Reserve the confit tomatoes, garlic, shallots and lemon for serving. 
6. Serve the confit fish with reserved ingredients, salsa, toasted pita and some confit oil. 
7. Garnish with fresh parsley.

Cook’s note:  

Note that the confit will bring out some white albumin. To prevent this, brine the salmon for 2-3 hours before confit cooking. 

Recipes & styling: Lichelle May 
Photographs: Zhann Solomons 

Also read: Pickled fish toast

The post Mediterranean confit salmon appeared first on MyKitchen.

This delicious seafood paella will hit the spot! Tip:You can replace half the shellfish with extra fish or fried calamari. 

Seafood paella 

Serves 4-6

Ingredients

3 Tbsp olive oil
8-12 prawns, cleaned
400g hake or any sustainable white fish
Salt and milled pepper
1 large onion, chopped
2 large red peppers, finely chopped  

2 cloves garlic, finely chopped
2 large salad tomatoes, grated
1 ½ cups arborio (risotto) rice
1 Tbsp smoked paprika
3-4 threads saffron (optional)  

5 cups hot fish or vegetable stock
8-12 mussels, cleaned and steamed
Fresh parsley, lemon wedges and aioli, for serving  

Method

1. Heat half the oil in a large ovenproof pan.
2. Fry prawns and fish until parcooked. Season, remove from pan and set aside. Add remaining oil to pan and fry onion until soft.
3. Add peppers, garlic and tomato and fry for 5-8 minutes. Increase heat and stir through rice and paprika, then fry for a few seconds.
4. Combine saffron, if using, with stock and pour over rice.
5. Briefly stir to combine, then avoid stirring for the rest of the cooking time.
6. Simmer for 3 minutes, reduce heat then simmer for 5 more minutes or until liquid is just below rice level.  
7. Return prawns and fish to pan then add mussels.
8. Cover with foil and bake in an oven preheated to 180°C for 5 minutes.
9. Remove and allow to rest for 5 minutes. Top with parsley and serve with lemon and aioli on the side.  

Recipes and styling: Liezl Vermeulen 

Photographs: Fresh Living Magazine 

Also read: Pointers for the perfect paella

The post Seafood paella recipe appeared first on MyKitchen.

Seafood shines during the Easter season, and we’re here for the soirée! Whether it’s a big braai bash or a simple family dinner, fresh fish on your coastal holiday or frozen seafood if you’re living inland, there’s a seaside feast for everyone on the menu. 

Cape Malay fish curry with preserved lemon

 Serves 4 

This fish with a twist will fast become a favourite treat.  

Ingredients

2 onions, chopped
2-3 sprigs fresh curry leaves 
3 cloves garlic, chopped
2 tsp grated fresh ginger
1 tsp each turmeric, ground 
cumin and ground coriander 
2 tsp of each paprika and medium curry powder
2 Tbsp tomato paste
1 Tbsp brown sugar
1 cup vegetable or fish stock 
2 cans coconut milk or cream 
750g kingklip or yellowtail, cubed
500g half-shell mussels, defrosted
3 Tbsp chopped fresh coriander
1 lemon, juiced
Salt and milled pepper  

For serving

Store-bought preserved lemon
Poppadoms, rice or garlic naan bread  

Method 

1. Heat a glug of oil in a large pot and fry onions, curry leaves, garlic and ginger until the onions are fragrant and translucent. 
2. Add spices and fry for 2 minutes until fragrant. Stir in tomato paste and sugar and cook for 1 minute.
3. Pour in stock and coconut milk or cream, stir and allow to simmer on a low heat for 12-15 minutes.
4. Cover with a lid and poach fish and mussels in the liquid for 8-10 minutes.  
5. Stir through the chopped fresh coriander and lemon juice, and season well.
6. Garnish with a generous helping of preserved lemon and serve with poppadoms, rice or garlic naan bread. 

Haddock fish pie  

Serves 4 

Cutting carbs? Swap the potato slices for cauliflower mash.   

Ingredients

Glug canola oil
1 Tbsp butter
2 onions, chopped
3 carrots, peeled and chopped
2 stalks celery (leaves included), chopped
3 cloves garlic, chopped
1 box (500g) haddock fillets, defrosted
1 cup vegetable or fish stock
1 cup sour cream
Handful fresh coriander, chopped
Salt and milled pepper
6 large potatoes, peeled and sliced into 3mm-thick rounds 
¼ cup melted butter 
Fresh herbs, for serving  

Method 

1. Heat oil and butter in a large pot and fry onion, carrot and celery for about 3-4 minutes.
2. Add the garlic and fry for another minute.
3. Add haddock fillets and cover with stock. Simmer gently for about 10 minutes.  
4. Stir through the sour cream, fresh coriander and season well.
5. Transfer mixture to a large greased ovenproof dish.
6. Preheat oven to 180°C.
7. Arrange potato slices on top, making sure that they are overlapping, then brush with melted butter.
8. Bake for 35-40 minutes or until potatoes are golden and cooked through.
9. Serve while hot, scattered with fresh herbs.  

Pan-fried squid with creamy citrus sauce  

Serves 3-4 

Cooking squid over a high heat for a short period is the key to keeping them crispy, yet tender.  

Ingredients

For the citrus sauce

2 egg yolks
3 Tbsp white vinegar
2 cloves garlic, grated
1 lemon, juiced and strained 
¼ cup orange juice, strained 
¾ cup melted butter 
handful fresh parsley, chopped  

1 packet (600g) frozen squid or calamari tubes, defrosted 
Salt and milled pepper 
Flour, for dusting
2-3 Tbsp olive oil
1 Tbsp butter
2 cloves garlic, chopped
2 red chillies, deseeded and chopped 
lemon wedges, for serving
crusty bread, for serving  

Method 

1. Fill a small pot with water to about 10cm full and bring to a simmer.
2. Place a tight-fitting glass or stainless-steel bowl over simmering water. (Make sure the base of the bowl does not touch the water) 
3. Add egg yolks, vinegar and garlic into the bowl and whisk for about 2-3 minutes or until thickened.
4. Whisk in half the lemon and orange juice, then remove bowl from the heat. 
5. Remove any white solids from the top of the melted butter. 
6. Whisk egg yolk mixture with an electric whisk or stick blender while gradually adding in the melted butter until the mixture resembles a mayonnaise-like texture. 
7. Whisk in remaining lemon and orange juice and season to taste. Keep the citrus sauce warm on top of a bowl of lukewarm water. 
8. Pat squid dry with paper towel and season well.
9. Lightly dust squid in flour, dusting off excess. 
10. Heat oil in a pan until almost smoking and fry squid for 1 minute per side.
11. Add some of the butter, garlic and chilli and fry for another minute. Set aside.
12. Repeat the process with the remaining squid, butter, garlic and chilli.  
13. Serve squid with citrus sauce, lemon wedges and crusty bread to mop up all that delicious sauce. 

Calamari jambalaya  

Serves 4 

This New Orleans classic uses a mix of seafood and veggies that you’re sure to find in your freezer.  

Ingredients

1 packet (400g) calamari rings, defrosted
2 Tbsp Cajun spice mix 
Flour, for dusting 
3 Tbsp canola oil
1 onion, chopped
1 red pepper, deseeded and chopped
6 rashers streaky bacon, chopped
3 cloves garlic, crushed
1 sachet (50g) tomato paste 
Pinch brown sugar 
1 Tbsp Worcestershire sauce 
1 can chopped and peeled tomatoes
1 cup fish or vegetable stock 
1 ½ cups brown basmati rice, cooked 
½ packet (125g) frozen peas and corn
Handful fresh parsley, chopped 
½ lemon, juiced
Salt and milled pepper 
Lemon slices, for serving  

Method 

1. Pat the calamari dry with paper towel and toss in Cajun spice. Coat in flour, dusting off the excess. 
2. Heat half the olive oil and brown calamari in batches for 2-3 minutes (make sure not to overcook). Set aside. 
3. Heat remaining oil and sauté the onion and red pepper until golden.
4. Add bacon and garlic and fry for 2-3 minutes.
5. Add tomato paste, sugar, Worcestershire sauce, chopped tomatoes and stock. Simmer for about 5-8 minutes.  
6. Stir through the cooked rice, peas and corn into mixture to heat through for about 1-2 minutes. 
7. Add the calamari back into the pan, along with parsley and lemon juice. Season well. 
8. Serve the jambalaya with lemon slices and extra fresh parsley, if using. 

Deep-fried fish in homemade sweet chilli sauce  

Serves 2-3 

Can’t find any black bream? Simply swap it out for frozen fillets or medallions.   

Ingredients

For the sweet chilli sauce

2 Tbsp sesame oil
6 cloves garlic, finely chopped
4cm fresh ginger, peeled and grated
3-5 red chillies, chopped
2-3 spring onions, sliced
1 cup cider or rice wine vinegar
2/3 cup brown sugar
½ cup water
¼ cup soy sauce
1 tsp chilli flakes
2 Tbsp softened butter
3 Tbsp flour 

2 whole frozen Hottentot (black bream), heads removed and cleaned 
Salt and milled pepper
Flour, for dusting
Canola oil, for frying  

Method 

1. Heat sesame oil in a pot and fry garlic, ginger, chilli and spring onion for 1-2 minutes or until fragrant.
2. Add remaining sauce ingredients (except butter and flour) and cook for another 5 minutes. 
3. Rub together the butter and flour with your hands to create pea-sized balls.
4. Add the balls, one at a time into sauce while whisking until dissolved and sauce has thickened.
5. Remove from the heat and keep warm.  
6. Pat the fish dry, season and dust in some flour, shaking off the excess.
7. Deep-fry fish in hot oil for 3-4 minutes or until cooked through. Remove and drain on paper towel. 
8. Coat fish in warm sauce and leave to rest for about 5 minutes to soak in slightly. Serve immediately. 

Recipes and Photographs: Fresh Living Magazine  

The post Sea breeze spreads   appeared first on MyKitchen.

Master this classic South African staple with these fabulous recipes (and handy tips) fit for any braai

Seafood potjie 

Serves 6 

Total time 1 hour 20 minutes

Ingredients 

3 Tbsp vegetable oil
2 onions, chopped 
1 bulb fennel, chopped (reserve fronds)
3 cloves garlic, sliced
3cm knob ginger, peeled and grated
1 red chilli, seeded and chopped
2 tsp smoked paprika
1 cup white wine (optional)
1 can (400g) tomato purée
1 Tbsp sugar
4 cups fish stock
3 bell peppers, seeded and roughly chopped
500g orzo (pasta rice)
3 fillets (about 100g each) kingklip or hake, skinned and cut into large chunks
10-12 prawns, defrosted and deveined
1 packet (about 450g) frozen mussels, defrosted and cleaned
Salt and milled black pepper
1 lemon, zested and juiced
3 Tbsp chopped parsley

Method

1. Prepare hot coals. Heat oil in a large cast-iron pot. 
2. Fry onion, fennel, garlic, ginger and chilli for about 3 minutes. 
3. Add paprika and fry for a minute. 
4. Add wine, if using, and simmer for 3-5 minutes. 
5. Stir in tomato purée, sugar and fish stock. 
6. Adjust coals so that potjie is simmering over low heat, cover with the lid and simmer for 20-30 minutes, without stirring. 
7. Add peppers, cover and simmer for 8 minutes. 
8. Add orzo, fish, prawns and mussels, cover and simmer for 10-12 minutes. 
9. Remove from heat, season and stir through lemon, parsley and fennel fronds. Serve immediately.

Chef’s tip
Cut costs by swapping fresh seafood with 700g frozen marinara mix.  

Cheat’s potjie

Serves 6 

Total time 1 hour 30 minutes

Ingredients

¼ cup oil
2kg beef goulash
Salt and milled black pepper
500g butternut and sweet potato mix
500g mixed vegetables
2 onions, chopped
2 cloves garlic, chopped
1 packet (50g) brown onion soup powder
3 cups water
2 Tbsp chopped parsley
1 lemon, juiced

Method 

1. Prepare hot coals. 
2. Heat half the oil in a large cast-iron pot and season goulash well. Fry in batches for 3-5 minutes each. Remove and set aside. 
3. Brown butternut and sweet potato, then mixed veg, in batches for about 5 minutes each. 
4. Set vegetables aside, keeping butternut and sweet potato separate. 
5. Heat remaining oil and fry onion and garlic for 5 minutes, until golden. 
6. Return meat to pot and braise lightly for 5-8 minutes. 
7. Adjust coals so that the potjie is simmering over low heat. 
8. Combine brown onion soup powder and water. Pour over beef. 
9. Cover the potjie with the lid and simmer gently for 30-40 minutes. 
10. Add butternut and sweet potato, cover and simmer for 15 minutes. 
11. Add mixed vegetables, cover and simmer for another 10-15 minutes or until cooked through. 
12. Stir through fresh parsley, lemon juice and season well. Serve immediately. 

Chef’s tip
Searing the meat and vegetables helps to kickstart the cooking process, reducing overall cook time.  

Milk stout and beef potjie

Serves 6 

Total time 3 hours

Ingredients

2kg beef shin or neck
Salt and milled black pepper
¼ cup cake flour
3 Tbsp vegetable oil
4 (100g each) thick-cut pork rashers, cubed
6-8 baby onions, quartered
3 cloves garlic, crushed
2 bottles milk stout (340m1 each)
3 bay leaves
2 cups beef stock
3 Tbsp Worcestershire sauce
Handful fresh parsley or thyme, leaves picked
1kg baby potatoes, halved
400g baby carrots, peeled and halved
½ lemon, juiced

For serving  

Cooked fluffy rice

Method

1. Season beef generously and coat evenly in flour, shaking off excess. 
2. Heat oil in a cast-iron potjie over hot coals. Brown beef and pork in batches for 5 minutes. Remove and set aside. 
3. Add onions and garlic to pot and fry for 3-5 minutes. 
4. Return meat to pot, add milk stout and braise gently for 5-8 minutes. Adjust the coals to low-medium heat. 
5. Add bay leaves, stock, Worcestershire sauce and herbs. Cover and simmer for 2 hours without stirring.
6. Add potatoes, cover with the lid and simmer for 15 minutes. 
7. Add carrots, cover and simmer for 10-15 minutes or until carrots are tender. 
8. Remove potjie from heat, season well and stir through lemon juice. 
9. Serve with rice. 

Top-Tip 

Potjie doesn’t always need to be served with I rice, there are plenty of other fun sides you can enjoy your meal with. Opt for something carby to mop up any leftover juices or go for a fresh option to cut the rich flavours:  

– Potbrood, vetkoek or dombolo 
– Roti, naan or poppadoms 
– Creamy pap or samp and beans 
– Fresh salad, potato salad or mashed potatoes 
– Garlic bread, coleslaw or grilled mielies.  

Short rib potjie 

Serves 6-8 

Total time 1 hour 20 minutes

Ingredients

For the spice mix  

3 Tbsp ground coriander
2 tsp cumin seeds, toasted
1 stick cinnamon
1 tsp ground ginger
1 tsp mustard seeds
1 tsp ground turmeric
3 whole cloves
1 sprig fresh curry leaves (optional)
2kg beef short ribs
Salt and milled black pepper
Glug canola oil
2 onions, chopped
5 cloves garlic, chopped
3cm knob fresh ginger, peeled and grated
3 red chillies
3 cups beef stock 200-300g dried fruit (sultanas, Turkish apricots or prunes), halved
1 Granny Smith apple, cored and grated
½ cup dessicated coconut or coconut flakes, toasted

For serving  

Cooked rice
Fresh parsley  

Method

1. Combine spices in a pestle and mortar, and crush. 
2. Season meat generously. 
3. Heat oil in a cast-iron potjie over medium coals and brown meat in batches. Remove and set aside. 
4. Sauté onion for about 8-10 minutes until soft and golden. 
5. Add spices, garlic, ginger and chilli and fry for 2-3 minutes. 
6. Return meat to potjie and top up with stock. 
7. Cover with a lid and simmer gently for 1 hour. Resist the urge to stir. 
8. Add fruit and coconut and simmer for an hour. It’s ready once the meat falls off the bone easily and sauce has thickened. 
9. Serve potjiekos warm, on a bed of rice, garnished with fresh parsley.

Chicken feet and chakalaka potjie

Serves 6

Total time 1 hour 30 minutes 

Ingredients

1kg (about 28-30) chicken feet, cleaned and nails removed (optional)
3 Tbsp coarse salt
Vegetable oil, for deep-frying
2 Tbsp canola oil
4 carrots, chopped
2 onions, chopped
3 cloves garlic, chopped
2 bay leaves
2 Tbsp ground coriander
1 Tbsp ground cumin
1 sachet (50g) tomato paste
1 Tbsp sugar
3 salad tomatoes, chopped
1 lemon, juiced
4 cups chicken stock
2 cans (410g each) chakalaka
Salt and milled black pepper
2 Tbsp chopped fresh coriander

For the salsa  

1 red onion, chopped
2 salad tomatoes, chopped
¼ cup olive oil
½ lemon, zested and juiced
1 Tbsp chopped parsley
Salt and milled black pepper

 Method

1. Rub chicken feet with coarse salt and set aside for 10 minutes (this will help to clean them), then gently scrub under cold water and dry thoroughly. 
2. Deep-fry feet in batches in hot oil for 3-6 minutes or until crispy. Drain on kitchen paper. (Deep-frying the feet before cooking with other ingredients helps maintain its shape.) 
3. Heat oil in a large cast-iron pot over medium-hot coals. 
4. Fry carrot, onion, garlic and bay leaves for about 5-8 minutes. 
5. 5. Add spices and fry for 30 seconds, then add tomato paste and cook for a minute. 
6. Stir through sugar, tomato, lemon juice and 1 cup stock and cook for 3 minutes. 
7. Add chicken feet and braise lightly for 3-5 minutes. 
8. Adjust coals so that potjie is simmering over low heat. 
9. Pour in remaining stock and chakalaka, cover and simmer gently for about 30-40 minutes. 10. Remove potjie from heat, season and stir through coriander. 
10. Combine salsa in a bowl and season. 
11. Serve potjie with salsa and freshly baked potbrood with herbed butter. 

Chef’s tip
If you opt for chicken wings instead of feet, skip the salting and deep-frying, and simply brown meat in hot oil before adding carrots, onions, garlic and bay leaves.  

The post MyKitchen’s famous South African potjie recipes appeared first on MyKitchen.

It’s crisp, saucy and one more bite is never enough. Plus, no need for drive-throughs or delivery apps! On our fakeaway menu, we have more flavour, less calories and leftover money in your pocket. 

Fisherman’s market

Serves 2

  Total time 30 mins 

Ingredients

For the tartar sauce  

½ cup mayonnaise  
1 gherkin, finely chopped 
3-4 capers, chopped 
½ tsp Dijon mustard 
1 Tbsp lemon juice  
1 Tbsp chopped fresh parsley  
2 fillets hake, skin removed 
500g calamari, sliced into strips 
Salt and milled black pepper  
2 cups buttermilk 
2 cups flour  
1 cup polenta 
1 Tbsp Cajun spice  
Vegetable oil, for frying 
1 lemon, halved  

For serving  

Potato fries
Lemon wedges

Method

1. Combine tartar sauce ingredients. Season and set aside. 
2. Place hake and calamari into two separate bowls. Season well. 
3. Divide buttermilk between fish fillets and toss well to coat evenly. 
4. Combine flour, polenta and Cajun spice in a bowl. 
5. Dip hake fillets into flour mixture, shaking off excess. 
6. Deep-fry in hot oil for about 6-8 minutes or until cooked through. 
7. Drain on kitchen paper, drizzle with lemon juice and sprinkle with fine salt. 
8. Repeat process with calamari strips. 
9. Serve fish and calamari hot with potato fries, lemon wedges and tartar sauce. 

Asian dunked wings

Serves 4

Total time 1 hour

Ingredients 

For the chicken  

2 packs chicken wings, halved 
Salt and milled black pepper  
2 cups buttermilk  
3 Tbsp sriracha  
3 cloves garlic, grated 
2 cups flour 
½ cup cornflour  
1 Tbsp garlic powder  
1 Tbsp oregano or dried mixed herbs 
Vegetable oil, for frying  

For the Asian sauce  

2 tsp sesame oil  
3 spring onions, sliced 
2 cloves garlic, sliced 
1 tsp grated ginger  
1 cup soy sauce 
¼ cup rice wine vinegar  
¼ cup brown sugar 
2 Tbsp chopped fresh coriander  
½ cup water  

Method

1. Place chicken in a large bowl and season well. 
2. Pour over buttermilk, sriracha and garlic and toss to coat evenly. 
3. Marinate, covered, for at least 30 minutes. 
4. To prepare sauce, heat sesame oil and fry spring onion for 2-3 minutes. 
5. Add remaining sauce ingredients and simmer gently for 8-10 minutes or until sticky. Set aside. 
6. Combine flours, garlic powder and herbs. Season flour mixture well. 
7. Add 3 Tbsp of buttermilk marinade to flour mixture and stir using a fork to create large flakes. 
8. Heat oil for deep-frying. 
9. Dip each wing into flour mixture to coat evenly and deep-fry in hot oil for about 6-8 minutes or until cooked through and golden. Drain on kitchen paper. 
10. Pour sauce over wings and serve immediately.

Sticky BBQ ribs and onion rings

Serves 6 

Total time 1 hour 30 mins

Ingredients

For the onion rings  

½ cup flour  
1/3 cup soda water  
4 onions, thinly sliced 
Vegetable oil, for frying 
2 racks (about 800g each) pork or beef ribs  
Salt and milled black pepper  
½ cup tomato sauce  
2 Tbsp brown sugar  
1 Tbsp white vinegar 
2 Tbsp Worcestershire sauce 
1 Tbsp Dijon mustard  
2 tsp smoked paprika  

For serving  

Lime wedges  
Fresh coriander, chopped  

Method

1. Place onions in a bowl of cold water and set aside for 30 minutes. 
2. Preheat oven to 180°C. 
3. Season ribs well. 
4. Combine tomato sauce, brown sugar, white vinegar, Worcestershire sauce, Dijon mustard and paprika in a bowl and mix well. 
5. Place ribs onto a greased and lined baking tray. 
6. Brush ribs with 1/3 of the BBQ sauce and roast for 15 minutes. 
7. Rotate ribs and brush with another Y3 of the BBQ sauce and roast for another 15-20 minutes. 
8. Repeat with remaining sauce and roast until ribs are cooked through and sticky with sauce.
9. For the onion rings, season flour well and add enough soda water to create a thick batter. 10. Dip drained onions into batter to coat evenly and deep-fry for 2-3 minutes or until golden. Drain on kitchen towel. 
10. Serve ribs with crispy onion rings, lime wedges and fresh coriander.

Cheese-stuffed beef burgers

Serves 2

  Total time 1 hour 20 mins 

Ingredients

For the beef patties  

300g beef mince  
½ onion, finely chopped 
3 cloves garlic, grated 
3 Tbsp Worcestershire sauce  
2 Tbsp chopped fresh parsley 
1 egg  
¼ cup breadcrumbs 
Pinch of chilli flakes  
Salt and milled black pepper  
½ cup grated Cheddar or mozzarella cheese 
Canola oil, for frying 
2 Tbsp butter  

For the pickled onions  

¼ cup white vinegar  
2 Tbsp water 
1 Tbsp sugar  
1 red onion, cut into petals  

For serving  

2 hamburger buns, toasted 
2 Tbsp mayonnaise  
Handful lettuce, shredded 
2 sliced salad tomatoes 
¼ cucumber, sliced  

Method

1. Combine mince, onion, garlic, Worcestershire sauce, parsley, egg, breadcrumbs and chilli flakes in a large bowl and season well. 
2. Shape half the mixture into 2 large patties. 
3. Divide cheese between the patties and cover with remaining mince mixture to enclose and resemble a larger, stuffed burger patty. Chill for 30 minutes. 
4. Bring vinegar, water and sugar to a boil for 2-3 minutes. 
5. Pour pickling liquid over onions. Cover and set aside for 15 minutes. 
6. Heat oil in a large pan and brown patties for 4-6 minutes per side. 
7. Add butter to the pan and baste patties with pan drippings for another 2-3 minutes. Set aside to cool. 
8. To serve, layer burger buns with mayonnaise, salad bits, hot patties and pickled onions. 

Margarita pizza

Serves 4

Total time 45 mins

Ingredients

For the pizza sauce  

Glug olive oil  
3 cloves garlic, grated 
3 Tbsp tomato paste  
2 tsp Italian herbs  
Pinch chilli flakes 
1 can (400g) chopped tomatoes  
1 Tbsp sugar
Salt and milled black pepper  

For the pizza base  

500g store-bought bread dough  
Handful polenta 
1 cup grated mozzarella 
Fresh basil, for garnishing  

Method

1. Preheat oven to 200°C. 
2. Heat oil in a saucepan over medium heat. Add garlic, tomato paste, herbs and chilli flakes and fry for 1-2 minutes until golden and fragrant. 
3. Add tomatoes and sugar. Stir and season well. 
4. Bring to a boil, then reduce to a simmer for 25 minutes, stirring every now and then to prevent burning. Remove from the  heat and season to taste. 
5. Roll dough out onto a floured surface into a large circle of about 3cm thick. 
6. Dust a baking tray with polenta and place dough on top. 
7. Lather generously with tomato sauce and handfuls of cheese. 
8. Drizzle with oil and bake for 15-20 minutes or until cheese is bubbling and golden brown. 9. Garnish with fresh basil, slice and serve. 

Here are a few of our favourite MK pizza toppings:  

– Caramelised onion and sundried tomato 
– Shredded cooked chicken tossed in harissa paste and fresh coriander 
– Sautéed mushrooms and blue cheese 
– Fresh rocket and preserved figs 
– Basil pesto, pickled onions and Parmesan  

Words by Chad January
Photographs: Zhann Solomons  

The post The ideal fakeaway menu that’s easy on your pockets appeared first on MyKitchen.

From silky smooth to thick and hearty, these classic soups will become your go-to guide for many winters to come, promises editor Chad January. 

Nothing says winter more than indulging into a steaming hot bowl of hearty soup that warms you from within. Think iconic’s like chicken noodle, spicy tomato and hearty & chunky vegetable soup. PLUS all the trimmings to pair each soup with, from toasties, croutons, quesidillas and more. 

Tomato soup with anchovy butter toast 

Serves 4-6 • Total Time 20-30 Min  

Ingredients

FOR THE SOUP  

2 Tbsp olive oil  
2 onions, chopped  
4 cloves garlic, sliced  
8 sprigs fresh thyme  
4 sprigs fresh oregano  
50g tomato paste  
1 Tbsp brown sugar 
2 tsp soy sauce  
6 salad or plum tomatoes, grated 
800g (2 cans) chopped tomatoes  
1 cup vegetable stock  
Salt and freshly milled black pepper 

FOR THE ANCHOVY BUTTER TOAST  

1/3 cup butter, softened  
1 Tbsp chopped chives 
1 Tbsp chopped parsley  
2 cloves garlic, grated  
2 anchovy fillets, minced 
1 tsp capers, finely chopped  
1 tsp wholegrain mustard  
8 slices sourdough or rye bread, cut into thick strips and toasted  

Method

1. Heat oil in a large pot and sauté onion until soft and golden. 
2. Add garlic and herbs and fry for another minute until fragrant. 
3. Stir in tomato paste, sugar and soy sauce and cook until sticky, about 1-2 minutes. 
4. Add grated tomatoes and cook for 2-3 minutes while stirring. 
5. Add canned tomatoes and stock. Simmer over a low heat for 15 minutes. 
6. Blitz soup until smooth. Season well. 
7. Combine butter, herbs, garlic, anchovies, capers and mustard. 
8. Spread over toast and serve alongside hot soup. 

Moroccan lamb soup 

Serves 4-6 • Total Time 2 Hr 20 Min 

Ingredients

2 onions, sliced  
2 carrots, peeled and sliced  
2 stalks celery, sliced  
1 red pepper, sliced  
Salt and milled black pepper  
500g lamb goulash  
2 Tbsp canola oil  
3 cloves garlic, chopped  
100g tomato paste  
150g harissa paste  
2 Tbsp ground cumin  
2 Tbsp ground coriander  
1 tsp ground cinnamon  
2 bay leaves  
6 tomatoes, quartered  
4 cups beef stock  
1 orange, zested and juiced  
1 Tbsp brown sugar  
410g (1 can) chickpeas, drained  
Fresh mint, for serving 
Fresh parsley, for serving 
20g flaked almonds, toasted  

Method

1. Blitz onion, carrot, celery and red pepper in a food processor. 
2. Season lamb well and heat oil in a large pot. Brown meat in batches, remove and set aside. 
3. Add blitzed vegetables to pot and sauté. Add a glug of olive oil if needed. 
4. Add garlic and fry for 1-2 minutes. 
5. Stir in tomato paste, harissa paste, spices and bay leaves. Fry until fragrant. 
6. Add tomatoes and stock and return lamb to pot. 
7. Reduce heat, cover and simmer for 1 ½  to 2 hours or until meat is tender. 
8. Stir through orange zest and juice, sugar and chickpeas. Simmer for another 8-10 minutes. 9. Ladle soup into bowls and garnish with mint, parsley and almonds.

Creamy mixed mushroom soup 

Serves 6 • Total Time 30-40 Min 

Ingredients

Canola oil  
250g button mushrooms, sliced  
250g exotic mushrooms, sliced  
2 onions, chopped  
4 stalks celery, sliced  
3 cloves garlic, chopped  
8 sprigs thyme  
4 cups vegetable stock  
Salt and freshly milled pepper 
1 cup cream  
2 Tbsp butter 
2 Tbsp flour  

Method

1. Heat oil in a large pot over a high heat and brown mushrooms in batches. Remove from pot and set aside. 
2. Sauté onion and celery until soft and stir through garlic and thyme. 
3. Return ¾ mushrooms back to pot and cover with stock. Season well. 
4. Simmer soup for about 15-20 minutes and then blitz with a stick blender until smooth. 
5. Pour in cream and simmer over low heat for 3 minutes. 
6. Combine butter and flour by rubbing it between your fingertips and whisk into soup, taking care to break up lumps. 
7. Simmer for 5 minutes and season to taste. 
8. Divide soup between bowls and top with remaining mushrooms. Sprinkle with thyme and milled black pepper. 

Potato and leek soup with roasted nuts and cauliflower 

Serves 4-6 • Total Time 45-50 Min  

Ingredients

2 Tbsp olive oil  
1 Tbsp butter  
300g leeks, sliced 
4 sprigs fresh thyme 
3 cloves garlic, chopped  
1kg potatoes, cubed  
2 ½ cups vegetable stock  
2 cups water  
2-3 tsp salt  
Milled black pepper  
1 cup cream  
300g cauliflower florets  
50g raw pumpkin seeds  
50g raw almonds  
50g raw hazelnuts  

Method

1. Preheat oven 200°C. 
2. Heat oil and butter in a large 6-8L pot. 
3. Fry leeks, thyme and garlic for 5 minutes or until softened. 
4. Add potatoes, stock, water, salt and pepper. Simmer for 20-25 minutes or until potatoes are soft. 
5. Add cream and simmer gently for 10 minutes. 
6. Toss cauliflower with olive oil and roast for 25-30 minutes or until golden. 
7. Remove thyme and blitz soup with a stick blender until smooth. 
8. Toast pumpkin seeds, almonds and hazelnuts in a dry pan until fragrant. Remove and chop finely. 
9. Serve soup in bowls topped with roasted cauliflower and toasted nut and seed sprinkle. 

Creamy seafood soup 

Serves 4 • Total Time 45 Min 

Ingredients

2 Tbsp olive oil  
2 onions, chopped 
2 red peppers, finely chopped  
4 cloves garlic, chopped 
2-3 bay leaves  
6-8 sprigs fresh thyme 
50g tomato paste 
2 tsp Worcestershire sauce  
2-3 tsp brown sugar 
1 Tbsp smoked paprika  
¼ cup white wine (optional)  
3 cups fish or vegetable stock  
400g can chopped and peeled tomatoes  
4 medium potatoes, peeled and cubed  
Salt and milled black pepper  
12-16 prawn tails  
300g mussels, cleaned  
200g hake fillets, skinned and cut into chunks  
½ cup cream  
10g fresh parsley, chopped  

Method

1. Heat oil in a large pot and sauté onions and peppers for 5-8 minutes. 
2. Add garlic, bay leaves and thyme and fry for 1-2 minutes. 
3. Increase heat and stir in tomato paste, Worcestershire sauce, sugar and paprika and cook until sticky. 
4. Add white wine, if using, and cook for 2-3 minutes. 
5. Add stock, tomatoes and potatoes and season well. 
6. Reduce to a simmer and cook, partially covered, for 20-25 minutes or until potatoes are soft. 
7. Add seafood and simmer gently, covered, for 3-5 minutes. 
8. Stir through cream and parsley and adjust seasoning to taste. 
9. Serve soup with crusty bread to mop up the sauce. 

Tom yum soup 

Serves 4 • Total Time 20 Min 

Ingredients

1 Tbsp sesame oil  
3 Tbsp tom yum paste 
2 Tbsp fish sauce  
2 Tbsp soy sauce 
1 lime, juiced  
4 cups vegetable soup  
1 cup coconut milk  
240g shiitake mushrooms  
200g baby pak choi, halved  

Method

1. Heat oil in a large pot and fry tom yum paste for about 1-2 minutes. 
2. Add fish sauce, soy sauce and lime juice. 
3. Add stock and coconut milk and simmer for about 15 minutes. 
4. Stir through mushrooms and pak choi and cook for another 3-5 minutes. 
5. Ladle soup into bowls and serve hot.

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