If you’re in the mood for a super tasty, but light meal, try out our Asian-style sticky chicken recipe with a side of slaw for a pop of freshness!

SERVES 4 // COOK TIME ± 1 hour

INGREDIENTS
For the sticky chicken
8 chicken drumsticks
½ cup sweet soy sauce
½ cup sweet and sour sauce
½ cup teriyaki sauce
¼ cup BBQ sauce
1 tbsp sesame oil
1 tbsp hoisin sauce
3 tbsp sesame seeds, to garnish
For the slaw
½ red baby cabbage, shredded
½ green baby cabbage, shredded
2 carrots, peeled and cut into matchsticks
¼ cup raisins
3 tbsp olive oil
1 tbsp lemon juice
½ tsp wholegrain mustard
Pinch sugar
Salt and black pepper

METHOD
For the sticky chicken
1. Preheat oven to 200ºC.
2. Combine all the sticky chicken ingredients and marinate for at least 20 minutes.
3. Arrange the chicken on a roasting tray and bake for 25-30 minutes, basting every few minutes.
For the slaw
1. Combine the shredded red and green cabbage, carrots and raisins in a bowl.
2. In a separate bowl, whisk together the oil, lemon juice, wholegrain mustard and sugar. Season well.
3. Pour the dressing over the slaw and serve with the chicken. Garnish with sesame seeds.

This yummy Asian-inspired sesame-chicken salad dish is budget-friendly, and obviously delicious!

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Brussels sprouts are notorious for being everyones’ worst vegetable, and we want to fix that! So here are 7 ways to make Brussels sprouts delicious:

1. Creamy butternut & feta roast recipe
Heat 1 tbsp olive oil and fry 1 diced onion until soft. On a baking tray, arrange 400 g diced butternut and 300 g halved Brussels sprouts, then top with onion. Season well. Drizzle with 1 cup cream and crumbled feta. Bake at 180°C for 45 minutes until golden brown.

2. Sesame red slaw recipe
Thinly slice 1 red onion and 300 g Brussels sprouts. Top with ½ cup double-cream yoghurt, 2 tbsp honey, 1 tbsp toasted sesame seeds and 1 tsp Dijon mustard. Toss everything together to coat.

3. Ginger-thyme jam recipe
Blend 1 red onion, 3 red chillies, 5 garlic cloves and 1 thumb-sized piece of ginger in a food processor, then fry for a few minutes. Blend 500 g Brussels sprouts and add to the onion mixture. Then add 400 g sugar, 300 ml water, 100 ml red-wine vinegar, 50 ml pectin, 1 tbsp olive oil,  juice and zest of 1 lemon and a few sprigs of thyme. Bring to a simmer and cook for 1 hour, stirring often.

4. Balsamic skewers recipe
Combine ½ cup balsamic vinegar, ¼ cup honey, 4 sprigs thyme, 2 crushed garlic cloves and 1 tsp paprika. Pour into a dish. Thread Brussels sprouts on to skewers, then leave to marinate in the mixture for 15 minutes. Braai for 10 minutes a side. Pour leftover sauce into a pot and cook until it is reduced and sticky.

5. Beer- battered recipe
Blanch 300 g Brussels sprouts in boiling water for 5 minutes, then place in ice water for 5 minutes. Drain and pat dry. Mix 2 cup cake flour, cup cornflour, salt and pepper. Add beer, mixing continuously, until you have a thick paste. Dip Brussels sprouts into batter then deep-fry in hot oil for 3–5 minutes until crispy. Sprinkle with salt. Serve with ½ cup mayo mixed with 1 tsp chill sauce.

6. Paprika & garlic chips recipe
Preheat oven to 180°C. Remove the stems of the sprouts to separate the leaves. Place leaves on a baking tray and sprinkle with olive oil, paprika, garlic, salt and pepper. Roast for 15–20 minutes until crispy and golden brown.

7. Parmesan garlic roast recipe
Place 1 whole garlic bulb in foil, drizzle with olive oil and roast for 40 minutes at 180°C, until soft. Squeeze garlic out of skin and mix with 50 g grated Parmesan, 3 tbsp olive oil, salt and pepper. Combine with 300 g halved Brussels sprouts and tip into a roasting tin. Sprinkle with more Parmesan and bread crumbs. Roast at 180°C for 30–45 minutes until golden.

Photography: Unsplash

When life gives you lemons, make sure they don’t go to waste! We’ve compiled a list of of 10 lemon hacks you need to know that will help you get the most out of this handy citrus fruit.

The post 7 ways to make Brussels sprouts delicious appeared first on MyKitchen.

The COVID-19 pandemic has taught us that we don’t always need to head out into the crowds to enjoy our favourites. The same applies when it comes to local street food, as long as you have a trusty recipe on hand. Treat yourself to this traditional polony kota with chips and slaw.

SERVES 4 // COOKING TIME 25 min

INGREDIENTS
For the slaw
½ cup shredded green cabbage
½ cup shredded red cabbage
Handful basil, shredded
Handful parsley, chopped
½ baby cucumber, ribboned
1 carrot, ribboned
2 radishes, thinly sliced
2 spring onions, thinly sliced
3 tbsp mayonnaise
1 tbsp yoghurt
2 tsp lemon juice
For the polony kota
1 government loaf
4 potatoes, peeled and cut into chips
1½ tsp aromat
¼ cup atchar
8 slices polony, fried
4 eggs, fried
½ cup grated Cheddar
¼ cup sweet chilli sauce

METHOD
For the slaw
1. Toss the cabbage, herbs, cucumber, carrot, radishes and spring onions together.
2. In a separate bowl, whisk together all the remaining ingredients. Season to taste.
3. Toss the dressing through the slaw and refrigerate.
For the polony kota
1. Quarter the loaf of bread and then remove the centre of each piece, making sure the sides are thick enough to hold the filling.
2. Toast the kotas and cut-outs.
3. Heat enough oil in a pot over medium-high heat to deep-fry. Fry the chips until golden and cooked through. Drain on paper towel and season with the aromat.
4. Spread some atchar on the inside of each kota and top with a handful of slaw.
5. Fill with chips, polony, a fried egg and grated cheese. Drizzle with sweet chilli sauce and top with the bread cut-outs. Serve any leftover slaw and chips on the side.

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

Transport yourself to the streets of Italy when you try these traditional chickpea fritters.

The post Traditional polony kota with chips and slaw appeared first on MyKitchen.

Stressed for time? It only takes a few minutes to throw together this fresh citrus slaw with fennel dressing and nut crunch.

SERVES 4 // COOKING TIME 5 min

INGREDIENTS
For the fennel dressing
⅓  cup brown sugar
⅓  cup olive oil
⅓  cup red-wine vinegar
1 tbsp fennel seeds, toasted and crushed
For the citrus slaw
3 cups thinly sliced green cabbage (±⅓ cabbage)
4 radishes, julienned
3 mini cucumbers, sliced thinly
2 green apples, sliced thinly
For the nut crunch
1 tbsp sunflower seeds
1 tbsp candied almonds, chopped

METHOD
1. Whisk together all the dressing ingredients.
2. Toss the slaw ingredients with the dressing.
3. Serve the slaw topped with the nut crunch.

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

Loving summer salads? Us too! Try this delicious sticky chicken and melon salad.

The post Citrus slaw with fennel dressing and nut crunch appeared first on MyKitchen.

These beef burgers with spicy mayo and pickled slaw are a fresh and healthy weeknight option the fam won’t be able to resist.

SERVES 8 // COOKING TIME 40 min

INGREDIENTS
For the slaw
½ cucumber
½ tsp salt
3 cups (±200 g) shredded cabbage
¼ cup red-wine vinegar
Handful parsley, roughly chopped
Zest and juice of 1 lemon
2 tbsp honey
For the basting sauce
5 tbsp honey
2 tbsp tomato sauce
1 tsp Worcestershire sauce
For the spicy mayo
1 cup mayo
1 tsp paprika
Juice of ½ lemon
For the beef burgers
1 kg mince
1 cup grated Cheddar
3 tbsp breadcrumbs
1 tsp garlic powder
1 tsp origanum
1 egg
Olive oil, to fry
To serve
8 hamburger buns, toasted
Handful watercress

METHOD
1. For the slaw, grate cucumber over a bowl and throw out the juice. Sprinkle with salt and add remaining ingredients. Set aside.
2. Combine all the basting sauce ingredients.
3. Combine all the spicy mayo ingredients.
4. For the patties, combine all the ingredients, except the oil.
5. Measure out ½ cups of patty mixture. Roll into balls and gently flatten.
6. Heat some oil in a pan over medium heat. Fry the patties for 4 minutes per side. Add the basting sauce for the last 1 minute.
7. To serve, dollop mayo on to each bun. Add a patty, slaw and watercress.

Recipe & styling: Chiara Turilli
Photography: Sean Dollery // HMimages.co.za

Not a beef burger fan? Try this vegan burger recipe instead.

The post Beef burgers with spicy mayo and pickled slaw appeared first on MyKitchen.

Used in sweet or savoury dishes, buttermilk is your secret weapon for delicious food, just like this buttermilk fried chicken with apple slaw!

SERVES 4 // COOKING TIME 1 hour 50 min

INGREDIENTS
For the buttermilk fried chicken
8 chicken pieces
4 tbsp rice vinegar
2 tbsp soy sauce
2 tbsp sriracha
4 garlic cloves, grated
2½ cups buttermilk
2 cups flour
1 tsp baking powder
1 tsp dried mixed herbs
3 tsp origanum
1 tsp mustard powder
1 tbsp smoked paprika
1 tbsp garlic powder
1 tbsp black pepper
2 tbsp salt
For the apple slaw
¼ green cabbage, shredded
½ red onion, sliced
1 green apple, julienne
Handful coriander, chopped
Juice of ½ lime
2 tbsp Dijon mustard
¼ cup honey
¼ cup apple cider vinegar
¾ cup olive oil

METHOD
For the buttermilk fried chicken
1. Mix together the chicken, rice vinegar, soy sauce, sriracha, garlic and buttermilk. Allow to marinate in the refrigerator for 1 hour.
2. Preheat oven to 180°C.
3. Mix all the remaining dry ingredients together and season well.
4. Heat enough oil to deep-fry the chicken in a large pot.
5. Roll each chicken piece in the flour and fry until golden. Arrange on a baking tray and bake for 15 minutes, until cooked.
For the apple slaw
1. Combine the ingredients, season to taste and serve with the fried chicken.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za

The post Buttermilk fried chicken with apple slaw appeared first on MyKitchen.