Rice is a symbol of abundance in Asian and Latin American cultures, while corn represents fertility and life in Native American traditions. Combine these two ingredients and you’ve got a refreshing dish.

Lemon & sweet corn risotto

Serves 6 

Ingredients

5 Tbsp (75g) butter
3 Tbsp (45ml) olive oil
1 onion, finely chopped
3 cloves garlic, grated
2 cups Arborio (risotto) rice
½ cup (125ml) dry white wine
4 cups (1L) chicken stock
1 cup (250ml) cream
1 lemon
1 can (410g) creamed sweet corn
1 can (410g) corn kernels, drained
Salt and milled pepper
2 sweetcorn on the cob
Handful coriander, to garnish 

Method

1. Heat 2 Tbsp butter and 1 Tbsp olive oil in a pot over a medium heat. Sauté onion for about 5-8 minutes while stirring. 
2. Add garlic and rice, stir and allow the rice to toast for a few minutes. This deepens the nutty flavour of the rice. 
3. Add wine to the pot to deglaze, stirring until it has been absorbed completely. 
4. Turn heat down to low and add about ½ cup of stock at a time into the pot, stirring continuously until absorbed before the next addition. Repeat until all the stock has been added and absorbed by the cooking rice. 
5. Add the cream and remaining 3 Tbsp butter, stir until absorbed for about 5-8 minutes. 
6. Zest the lemon into the risotto and add just a small squeeze of lemon juice. Add both cans of corn, stir and season. Set aside, keeping warm. 
7. Heat a pan on a high heat, rub the corn on the cob with the remaining 2 Tbsp olive oil and char the corn until cooked and slightly blackened. Cut the corn off the cob. 
8. Dish the corn risotto into serving bowls and garnish with charred corn and coriander. 

Recipe & styling: Lichelle May
Photography by: Zhann Solomons

Also read: Chicken and corn nacho bowls 

The post Lemon & sweet corn risotto appeared first on MyKitchen.

Shake off the winter comfort food drowsiness and step into spring with chicken dinners that are fresh, vibrant and full of flavour! These chicken recipes just got a seasonal upgrade.  

Grilled corn, chicken and nectarine salad 

Serves 4 

Ingredients 

For the salad 

2 mielies, boiled
4 Tbsp olive oil
2 chicken breasts
1 tsp paprika
¼ tsp garlic powder
4 nectarines, sliced and drizzled with lemon juice
Handful rocket
Handful basil 

 For the dressing 

3 Tbsp red wine vinegar
Olive oil, to drizzle 

 Method 

1. Drizzle the mielies with 2 Tbsp oil and sear in a hot griddle pan until charred. Slice kernels off the cobs.
2. Rub the chicken with the paprika, garlic powder and remaining 2 Tbsp oil. Cook in the hot griddle pan for 5 minutes on each side. Cut into chunks. 
3. Toss together the corn, chicken, nectarine slices, rocket and basil. 
4. Drizzle with red wine vinegar and olive oil, and season with salt and pepper. 

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto 

Pulled BBQ chipotle chicken buns 

Makes 6  

Ingredients 

For the chicken   

Canola or olive oil blend, for frying
800g chicken breasts
Salt and milled pepper 
¼ – ⅓ cup chipotles in adobo sauce
1-2 fresh serrano chillies, finely chopped (for a hotter sauce) 
4 limes, juiced (lemon juice works well, too)
3 Tbsp honey
1 Tbsp ground cumin 
1 Tbsp smoked paprika 
2-3 cups chicken stock 
Salt and milled pepper   

 For the sauce   

½ cup tomato sauce
½ cup brown sugar
½ cup white wine vinegar
2 Tbsp Worcestershire sauce 
1 Tbsp smoked paprika   

 For serving   

6 burger buns, buttered and toasted
2 cups shredded cabbage (or coleslaw works well too) 
Pickled cucumber or jalapeños (2 medium cucumber + 4 thinly sliced radishes, pickled) 
Coriander 
Mint
Fresh jalapeño or red chilli, chopped (optional)   

Method  

1. Heat oil in a large deep pan or pot.
2. Season chicken well and brown for 3-4 minutes a side. 
3. Lower heat and add sauce ingredients. Season. Cover and simmer for 20-25 minutes. 
4. Remove chicken from pan, cool and shred chicken.Set  
5. Bring sauce to a quick simmer and reduce to a tomato sauce consistency.
6. Add chicken to sauce. Season to taste.
7. Top the toasted buns with cabbage, pickles, chicken, herbs and chilli just before serving. 
8. .Add fresh herbs just before serving, sandwich closed and serve.  

Recipes and styling: Liezl Vermeulen 
Photographs: Zhann Solomons  

Also read: 4 refreshing cocktails for warmer days

Smoky citrus chicken sosaties  

Makes 8-10  

Ingredients 

4-6 deboned chicken thighs 
Salt and milled pepper
3 Tbsp orange marmalade
Juice (60ml) and zest of 2 limes (lemon juice works well, too)
Glug of olive oil
2 tsp crushed garlic & ginger
½ tsp smoked paprika 
2 sprigs each thyme and rosemary, leaves picked   

 For serving   

Couscous salad
Pomegranate rubies
Sliced red onion
Mint   

Method 

1. Cut chicken into strips and season.
2. Whisk together marmalade, lime juice, olive oil, crushed garlic & ginger, smoked paprika and herbs. 
3. Coat chicken thoroughly and allow to marinate for 1 hour. Thread chicken onto bamboo skewers, alternating with fruit. 
4. Braai over medium-hot coals for about 20 minutes or air fry for 15-20 minutes, turning and basting regularly with leftover marinade.
5. Place the skewers on a plate with the couscous salad and add a generous squeeze of lime juice. 
6. Serve topped with pomegranate rubies, redonion and mint.   

Recipes & styling: Gail Damon 
Photographs: Fresh Living Magazine 

Chicken wraps with cranberry and whipped feta 

Makes 4 wraps 

Ingredients 

1 cup smooth cottage cheese
1 cup feta
¼ cup parsley, chopped
4 wholewheat wraps
½ red onion, thinly sliced
½ cup cranberries, chopped
¼ cup almonds, chopped
1 cups cabbage, shredded
3 chicken breasts, grilled and sliced 

Method 

1. Beat the cottage cheese and feta together until smooth.
2. Fold in the chopped parsley and set aside.
3. Placea wrapon a clean surface. Spread with an even layer of the whipped feta, then top with sliced onion, cranberries, almonds and shredded cabbage. 
4. Place the grilled chicken slices in the middle of the wrap, leaving a 5cm space at the bottom. 
5. Fold the bottom of the wrap up, then roll tightly into a cigar shape. Repeat with the remaining wraps.

Recipe & styling: Kate Turner
Photography: Sean Dollery // HMimages.co.za 

Also read: Ask the expert: Fried chicken, Japanese style 

The post Spring chicken dishes for delicious dinners appeared first on MyKitchen.

Embrace the flavours of autumn’s harvest and get helpful recipe ideas to get the most out of them in your cooking this season. 

As the seasons change, so do the produce. Not only do you pay less for produce when it’s in-season, it was harvested at the right time, and leaves a smaller carbon footprint due to less transport. Cook with these yummy in-season fruit and vegetables this season:

Pumpkin

In the culinary world, autumn and pumpkin are synonymous. From cannelloni to a delicious meringue dessert, this orange vegetable is packed with vitamins and minerals and adds a sweet, earthy flavour to your dishes.

Try these yummy pumpkin recipes: 

Low GI pear & pumpkin breakfast muffins

Low-carb pumpkin and sage cannelloni

Pumpkin meringue pie

Peas

Whether you eat them in the pods or not, peas are delicious and filled with protein, Vitamin C and zinc. It also adds a vibrant and sweet flavour to all your dishes.

Try these yummy easy-peasy recipes:

Rösti with creamy smashed peas and poached eggs

Sugar snap pad Thai with peanut sauce

Hake kebabs with mushy peas

Bangers and mash with buttery peas

Apples

As they say, “an apple a day keeps the doctor away”. Apples are not only nutritious, but this versatile autumnal fruit is also the star of many a hearty (and delicious) dish.

Try these (golden) delicious autumn meals with apples:

Roasted apples with yoghurt & oat crumble

Walnut-crusted hake with apple-cider radishes

Buttermilk fried chicken with apple slaw

Onion and apple pork chops with butter bean mash

Mini salted-caramel-and-apple Tartes Tatin

Pomegranate

One of the most eagerly awaited autumn fruits, the pomegranate is this season’s superfruit thanks to its high levels of antioxidants that may reduce the risk of many diseases. Not only is the colour rich, but the burst of flavour brightens up any dish.

Try these delicious pomegranate recipes:

Kofta with roti and pomegranate-mint gremolata

Pomegranate and chocolate fudge to make with the little ones

Lamb tenderloin with pomegranate yoghurt

Photography: Pexels

The post Seasonal produce to cook with in autumn  appeared first on MyKitchen.

These bright red gems are still in season and a must for all your roasts! See how they upgrade this oven-roasted cherry and thyme chicken skillet.

SERVES 4–6 // COOKING TIME 1 hour 10 min

INGREDIENTS
6 chicken thighs
1 tbsp chopped thyme
2 tsp dried mixed herbs
1 garlic clove, grated
1 lemon, zested and halved
3 carrots, cut into matchsticks
1 onion, thickly sliced
½ garlic bulb
½ cup white wine
¼ cup chicken stock
1½ cups fresh cherries, pitted
2 tbsp red wine vinegar
2 tbsp honey

METHOD
1. Preheat oven to 220°C.
2. Toss the chicken with some olive oil and the herbs, garlic and lemon zest. Season.
3. Heat some oil in a large ovenproof pan over medium-high heat. Brown the chicken for 3–4 minutes on each side, until golden. Remove from the pan.
4. Add the carrots, onion and garlic bulb to the pan and fry for 2–3 minutes. Remove the pan from the heat and add the wine, stock and a squeeze of lemon juice.
5. Nestle the chicken pieces and lemon halves between the carrots.
6. Toss the cherries, vinegar and 1 tbsp of the honey together. Spoon over the chicken.
7. Brush the chicken pieces with the remaining honey.
8. Roast for 25–30 minutes, until the chicken is cooked though. Serve the chicken skillet hot with extra thyme.

Recipe & styling: Kate Turner
Photography: Gareth Van Nelson // HMimages.co.za

What’s for dessert? More cherries! Enjoy this delicious cherry cheesecake pie combo.

The post Oven-roasted cherry and thyme chicken skillet appeared first on MyKitchen.

Sugar snap peas add a deliciously sweet flavour to this vegetable-rich pad Thai, an absolute favourite when it comes to Asian food.

SERVES 4–6 // COOKING TIME 30 min

INGREDIENTS
For the peanut sauce
½ cup peanut butter
2 tbsp soy sauce
1 tbsp honey
1 red chilli, finely chopped
2 tbsp lime juice
⅓  cup water
For the pad Thai
200 g peeled shrimp
1 onion, thinly sliced
2 garlic cloves, chopped
2 tbsp finely chopped ginger
1 tbsp soy sauce
1 tsp red chilli flakes
¼ red cabbage, chopped
1 cup spinach, chopped
1 spring onion, thinly sliced
8 carrots, ribboned
250 g sugar snap peas, split
Zest and juice of ½ lime
1 tbsp sesame oil

METHOD
For the peanut sauce
1. Mix all the ingredients, except the water, together.
2. Gradually stir in the water, until the sauce is thick.
For the pad Thai
1. Heat a pan over high until smoking. Add 1 tsp oil.
2. Fry the shrimp for 2−3 minutes on each side, until cooked. Remove and season.
3. Fry the onions for 2 minutes, then add garlic, ginger, soy sauce and chilli flakes. Set aside
4. Fry the cabbage for 2−3 minutes over high heat. Add the spinach and cook for 1−2 minutes. Add the onions slices.
5. Fry the carrot ribbons for 2−3 minutes. Add the sugar snaps and fry for 2 minutes.
6. Remove from the heat and mix all the veg and shrimp together. Stir in the lime zest and juice and sesame oil.
7. Serve the pad Thai drizzled with peanut sauce.

Recipe: Dylan Norton
Styling: Elizabeth Mackenzie
Photography: Sean Dollery // HMimages.co.za

Not a seafood fan? Try this Thai beef with avo chimichurri instead.

The post Sugar snap pad Thai with peanut sauce appeared first on MyKitchen.

Glorious potatoes! There’s so much you can do with this versatile veggie, and we show you how with 3 fun ways to enjoy stuffed potatoes.

SERVES 4 // COOKING TIME 1 hour 50 min

INGREDIENTS
For the potatoes
4 large potatoes
1 tbsp vegetable oil
For the veg topping
½ cup smooth cottage cheese
1 tsp finely chopped parsley
⅓  cup chopped cucumber
1 baby marrow, ribboned
⅓  cup breadcrumbs, toasted
For the minted pea topping
½ cup plain yoghurt
2 tsp lemon juice
1 garlic clove, minced
½ cup peas, blanched
1 tsp olive oil
¼ red onion, sliced
4 mint sprigs
For the cheesy bacon topping
½ cup mayonnaise
1½ cups grated Cheddar
1 tsp paprika
6 slices bacon, chopped and fried
1 spring onion, sliced

METHOD
For the potatoes
1. Preheat oven to 200°C.
2. Prick the potatoes with a fork, brush with the oil and season.
3. Arrange on a baking tray and bake for 1 hour to 1 hour 15 minutes, until crispy on the outside and soft on the inside.
4. Slice a big X into each potato and cool slightly before stuffing.
For the veg topping
1. Mix the cottage cheese with the parsley. Season with salt and pepper, then fill the potatoes.
2. Top with the cucumber and baby marrow, and then sprinkle with toasted breadcrumbs.
For the minted pea topping
1. Mix the yoghurt, lemon juice and garlic and season. Toss the peas with the olive oil.
2. Fill the potatoes with the yoghurt and peas and then top with red onion and mint leaves.
For the cheesy bacon topping
1. Scoop out half of the flesh from each potato and mix with the mayonnaise, 1 cup of the Cheddar and the paprika. Season well and use to fill the potatoes.
2. Sprinkle with the remaining cheese and bake for 5 minutes, until the cheese is melted.
3. Top with crispy bacon and sliced spring onion.

Recipe & styling: Kate Turner
Photography: Gareth van Nelson // HMimages.co.za

What if told you that we have even more options for stuffed spuds? Try this recipe with sardines and sour cream!

The post COOK THE COVER: 3 stuffed potatoes you need to try now appeared first on MyKitchen.