If you need a quick snack option, these potato croquettes are perfect. They’re fast, easy, and you can make use of any leftover meat you have from other meals.

MAKES 12 // COOKING TIME 20 min

INGREDIENTS
2 cups leftover meat, shredded
1 tbsp fresh thyme
2 cups mashed potatoes
2 cups stuffing
1 egg
¼ cup flour
2 cups breadcrumbs

METHOD
1. Blend meat and thyme in a food processor until crumbly.
2. Add potatoes and stuffing. Using 2 tbsp of the mixture, roll into balls.
3. Place beaten egg, flour and breadcrumbs in separate bowls. Dip the balls into the egg, flour and then breadcrumbs.
4. Deep-fry until golden, about 2 min.

Recipe & Styling: Brita Du Plessis
Photography: Kendall-Leigh Nash

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You can’t cook with wine and not have a glass yourself! This red wine veal with rigatoni is the perfect dish to make on a lazy Sunday afternoon while sipping on a glass of red (or white), surrounded by your guests.

SERVES 4–6 // COOKING TIME 2 hours 30 min

INGREDIENTS
500 g stewing beef
3 tbsp olive oil
2 onions, peeled and diced
3 stalks celery, chopped
2 large carrots, diced
2 cloves garlic, peeled and crushed
1 tbsp flour
½ tsp black pepper
2 cups red wine
400 g tin chopped tomatoes
5 sprigs fresh thyme, chopped or 2 tsp dried thyme
2 tbsp tomato paste
1 tbsp chopped fresh parsley, plus extra to serve
2 bay leaves
2–3 cups beef stock
500 g rigatoni
Microherbs, to garnish

METHOD
1. Brown the veal in olive oil over medium-high heat. Turn frequently to ensure even browning on all sides.
2. Add the onions and cook for 2–3 minutes, until fragrant.
3. Add the celery, carrots and garlic, and reduce heat to medium-low. Cook, stirring occasionally, for about 5 minutes.
4. Sprinkle with flour and pepper and cook for 2 minutes.
5. Stir in the wine, tomatoes, thyme, tomato paste, parsley, bay leaves and enough stock to cover the meat.
6. Reduce the heat to low, cover loosely, and simmer for 2 hours. The sauce will thicken as water evaporates during cooking. If it becomes too thick, add a few tablespoons of stock.
7. Once the veal is cooked, shred the meat with two forks.
8. Cook the rigatoni until al dente, about 7 minutes. Meanwhile, preheat the oven to 180°C.
9. Toss together the rigatoni and cooked veal in an ovenproof dish or pan. Bake for 15 minutes.
10. Serve garnished with microherbs.

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Don’t let the ‘tart’ bit fool you – this recipe makes a hearty meal that will always go down well at the dinner table! So, who’s ready to tuck into our amazing baby marrow tart?

SERVES 4 // COOKING TIME 39 min

INGREDIENTS
200 g puff pastry
1 tbsp butter, melted
250 g cream cheese
1 egg
2 tbsp origanum
Salt and pepper
400 g roast chicken, shredded
100 g baby spinach
3 baby marrows, sliced into ribbons
1 tbsp olive oil

METHOD
1. Preheat oven to 180°C and line a baking tray.
2. Roll out the pastry so it covers the tray with a bit of an overlap. Brush the edges with butter.
3. Combine the cream cheese, egg, origanum, and season. Spread the mixture over the pastry, then scatter the chicken, spinach and baby marrows on top. Drizzle with oil.
4. Bake for 20 minutes, until the pastry is golden.

TIP: You can swap out the spinach for kale to give your meal that extra oomph, and pair with some herb dip for added flavour.

The post Chicken, spinach and baby marrow tart appeared first on MyKitchen.

Mi Casa frontman and restauranteur J’Something shows us how to cook the ultimate roast leg of lamb for the whole family. It’s perfect for Sunday lunch! And if you want to see more of J’Something in action in our kitchen, click here.

SERVES 8 // COOKING TIME 2 hours

INGREDIENTS
Handful thyme sprigs
Handful rosemary sprigs
Olive oil, to drizzle
1.5 kg leg of lamb
1 bulb garlic, peeled and separated into cloves
Coarse salt and black pepper
1 tbsp ground coriander
1 tbsp ground cumin

METHOD
1. Preheat oven to 220°C.
2. Place thyme and rosemary in the centre of a deep roasting tin and drizzle with oil.
3. Pat the leg of lamb dry with a paper towel. Cut slits into the meat, about 4 cm apart, then place it on top of the herbs.
4. Insert the garlic cloves into the slits in the meat. Drizzle with olive oil and season with salt and pepper. Add coriander and cumin, rubbing them into the meat. Cover the tin tightly with foil.
5. Roast for 30 minutes. Reduce the heat to 180°C and roast for another 30 minutes, then remove foil and roast for a final 30 minutes.
6. Shred the lamb and serve with flatbread, salad and hummus.

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