No matter where on the globe you are celebrating, everyone always looks forward to that one dish you only eat on Christmas day. From Malva puddings to tamales and even a bucket of KFC, find out which dishes make their annual appearance in these countries. 

South Africa: Malva pudding 

Like creamy milk tart and heavenly hertzoggies, we can’t imagine any feast without a sweet and creamy bite of malva pudding. This decadent dessert consists of a sponge cake containing apricot jam and deliciously drizzled with a butter-cream sauce (yum), is often enjoyed on special occasions like Christmas and birthdays. Indulge with vanilla ice cream to cut through the sweet caramel flavour.  

Put a spin on the classic malva when you try this tasty chocolate and orange malva pudding recipe. 

Japan: Kentucky Fried Chicken 

Did you know that Japan’s KFC’s busiest time of the year is during Christmas? The tradition of feasting on a barrel of fried chicken for Christmas lunch began after KFC created the (very) successful advertising campaign called “Kentucky for Christmas.” It’s so popular that you must order your barrel weeks in advance. 

Why not make your own? Impress your friends with this fried chicken with a unique South African twist.  

Australia and New Zealand: Pavlova 

On Christmas day, you’ll find white meringue cakes sprinkled with fruit and topped with cream at the centre of many Aussie and ‘kiwi’ tables. The classic Pavlova is the perfect balance of sweet, tart and refreshing, making it the perfect sweet dish for summer. And as Christmas happens during the scorching hot days ‘down under’, you’ll find many gleefully devouring this soft and airy dessert. 

@bylaurenmcdermott Yet to meet anyone that can resist a second helping of this! Preheat Oven to 150°c Separate 4 egg whites and whisk them until stiff (use the yolks for mayo, carbonara etc) Add 250g Sugar, one spoon at a time and continue whisking until smooth and glossy. Then add teaspoon each of cornflower, White Wine Vinegar and Vanilla Extract and whisk once more. Dollop onto parchment paper (mark the sizes if you’re making two) Bake for 45 mins in the preheated oven. Don’t open the door, and leave to cool for at least an hour in the oven. Top with whipped cream and fruit. You can sweeten these if you like but I don’t think it’s necessary. #StawberryPavlova #Pavlova #pavlovarecipe #summerpudding #summerrecipe #stawberries #strawberryrecipe #summerdesert #desert #desertrecipe #dinnerpartyideas #eattheseasons #meringue #easyrecipe #easyrecipeideas #easydesert #strawberryrecipe ♬ Belonging – Muted

Mexico: Tamales 

Gifts aren’t the only things Mexicans unwrap on Christmas day. Tamales is a traditional dish in Mexico, dating back several centuries. Tamales are made from masa, which is a dough made from corn. The dough is then filled with meat and vegetables, then wrapped in a banana leaf or a corn husk and steamed. The wrapping is an integral part of the preparation process. The steaming process makes the masa firm, so when you unwrap the leaves, your tamale is ready to eat. Yum!  

@donjuanchilesco Use these simple tips to make better tamales this year ! Tip 1: Spice up your masa by adding Chiles ! We got your back on that ! Tip 2: Try the Masa float test Ensure you have the perfect masa by dropping a small amount in water . If it floats your masa is ready Tip 3: place a coin in the pot so you can tell if the water has evaporated (you’ll know you need to add more water when the jiggling noise from the coin stops). Tip 4: tie the ends of your tamales who doesn’t love unwrapping delicious tamales ! #tamales #tamalesmexicanos #tamalehacks #tamaleseason #tamales #masa #cornhusk #chiles #mexicanspices #mexicanrecipes #foodhacks #tamalehacks #foodporn #coloradosprings ♬ hotel r a s p u t i n service – veggibeats

England: Traditional trifle 

English (and South African) Christmas lunch tables wouldn’t be complete before this quintessential British dessert makes its annual appearance. Originating in the 18th century, trifle was created to make use of stale cake. The cake was soaked in alcohol and stacked with fruit and custard in a round bowl. Today, it’s still enjoyed as a popular dessert and a yummy, sweet dish many look forward to each year! 

 

View this post on Instagram

 

A post shared by MyKitchen (@mykitchensa)

Impress your loved ones with sweet, sensational twists of this traditional English dessert.  

Photography: Zhann Solomons

The post 5 Christmas dishes from around the globe appeared first on MyKitchen.

Summer is here! It’s the perfect time to be out and about. Here are some great local hotspots you can visit whether you’re keen for a quick drink, a fun night out with your friends, a fine-dining experience or just a lovely Saturday brunch outing. 

Western Cape

Perfect for: Fine dining 

FYN Restaurant 

Dining at FYN Restaurant in Cape Town’s city centre is a culinary experience like no other. This food marvel was recently ranked at number 37 on the World Top 50 list of restaurants. The restaurant uses Japanese cooking techniques to prepare South African indigenous fynbos ingredients. FYN was opened in 2018 by chef Peter Tempelhoff and his partners Jennifer Hugé and Ashley Moss and has been on the radar ever since. The menu consists of five-course kaiseki-style menus for lunch and dinner. Those with specific dietary requirements are considered as well, with plant-based and pescatarian menus on offer. The dinner menu is more in demand, but if you go for lunch, you are rewarded with beautiful views of Lion’s Head and Table Mountain. FYN Restaurant offers food and service any foodie should be excited about. 

 

View this post on Instagram

 

A post shared by FYN (@fynrestaurant)

Perfect for: A delicious brunch spot 

Pyjamas + Jam 

Pyjamas and Jam is a fantastic hidden gem in Somerset-West in the Helderberg valley (about 50 km from Cape Town). If you are looking for a laid-back, scrumptious brunch on a Saturday morning, this is your spot.  

This charming and trendy eatery offers hearty food, good music, great coffee, eclectic décor, treasured antiques and a buzzing vibe – the perfect combination for any escape from busy city life. The menu includes breakfast, lunch and drinks, and good news – breakfast is served till 16:00, so no need to rush out of bed for the delicious poached egg green toast or chicken livers and mosbolletjies. 

 

View this post on Instagram

 

A post shared by Pajamas + Jam e a t e r y (@pajamasandjameatery)

Gauteng

Perfect for: A chic lunch outing 

GRK by Ethos 

Do you have a craving for Greek street food? Look no further – GRK by Ethos in Sandton will hit the spot. The Greek eatery opened in July and has been a local favourite, featuring Greek showstoppers like vaflaki and gyro. The gyro is made from a selection of thinly sliced meat cooked on a vertical rotisserie and served wrapped in pita bread. With a selection of meats ranging from chicken to lamb, and four different types of imported Greek pita bread – carob, corn, choriatiki and wholegrain – there is a gyro for everyone! This relaxed space is well worth the outing for both the food and the chic setting. 

 

View this post on Instagram

 

A post shared by GRK by Ethos (@grk.sa)

Perfect for: Drinks and dinner with friends 

Ukkō Restaurant 

Ukkō restaurant situated in Bryanston, Sandton is one of Jozi’s chicest hot spots right now. The Mediterranean–Asian restaurant specialises in tapas and small plates, ideal for sharing, and is the perfect meeting place for young professionals looking for a fun dinner and drinks over the weekend. Ukkō’s signature sushi is a menu highlight, especially the Ukkō roll with salmon, chives, avo and chilli. The décor and the buzzing vibe are any avid Instagrammer’s dream, so get dressed in your weekend’s best and enjoy a night out with your friends while you eat, sip, and snap the beautiful dishes and colourful cocktails. 

 

View this post on Instagram

 

A post shared by UKKO (@ukkorestaurant)

Durban 

Perfect for: A coffee date 

Bard & Minstrel (Umhlanga) 

In the picturesque coastal town of Umhlanga in Durban, you’ll find this French brasserie-inspired café. Bard & Minstrel is ideal for a quiet coffee date, a catch-up with a friend or after-work drinks. The café serves small dishes and is the perfect spot to blow off some steam with friends as they serve the finest quality cocktails and Champagne. A great addition to the café is access to their contemporary library of Assouline coffee table books. Enjoy light meals such as the salmon tartare and a variety of delicious and eclectic sandwiches. 

 

View this post on Instagram

 

A post shared by Bard & Minstrel (@bardandminstrel)

The post Local hot spots to keep on your radar appeared first on MyKitchen.

We made a few tweaks to one of SA’s classics and created a meat-free chickpea bunny chow, complete with mango atchar for extra flavour.

SERVES 4 // COOKING TIME 25 min

INGREDIENTS
3 tbsp vegetable oil
½ onion, chopped
1 green pepper, chopped
2 garlic cloves, grated
1 carrot, grated
2 tbsp curry powder
1 tbsp chutney
1 tin chopped tomatoes
2 tins chickpeas, drained
1 government loaf, cut into 4
1 cup mango atchar
Handful coriander

METHOD
1. Heat the oil in a large pot. Add the onion and cook for 5 minutes, until soft.
2. Add the green pepper, garlic, carrot and curry powder. Fry for another 5 minutes, until fragrant.
3. Add the chutney and chopped tomatoes. Mix well and allow to simmer for 10 minutes.
4. Add the chickpeas and cook for another 5 minutes. Season to taste.
5. Hollow out the government loaf pieces and fill each with the chickpea curry filling. Serve with mango atchar and fresh coriander.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto

Loved this healthy spin? Wait until you try our nutritious version of the classic chicken fatteh.

The post Chickpea Bunny Chow With Mango Atchar appeared first on MyKitchen.

Instead of having the usual boerewors rolls for Sunday lunch, why not try these super tasty beer-marinated boerewors gyros?

SERVES 4// PREP TIME 55 min// COOK TIME 50 m

INGREDIENTS
For the boerewors
1 cup beer
1 garlic clove, minced
1 tbsp finely chopped rosemary 
Zest of 1 lemon
Juice of ½ lemon
500 g boerewors
For the grilled vegetables 
¼ cup olive oil
Zest and juice of 1 lemon 
2 tbsp finely chopped rosemary
2 garlic cloves, minced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 large brinjal, sliced in 1 cm thick rounds
1 large red onion, cut in 1 cm wedges
700 g packet pitted green olives, drained
For the tzatziki
½ cucumber
1 tsp Cerebos salt
1 cup double-cream yoghurt
Juice of ½ lemon
2 tbsp olive oil
To serve
1 packet flour wraps

METHOD
For the boerewors 
1. Mix the beer, garlic, rosemary, lemon zest and lemon juice in a bowl, and place in an airtight container. Thoroughly coat the boerewors in the marinade and leave to marinate in the fridge for at least 2 hours or overnight. 
2. Preheat oven to 180°C. Remove boerewors from the marinade and place directly onto a baking tray. Roast for 35 minutes, then set the oven to grill and cook for 5 more minutes to caramelise.
For the grilled vegetables
1. Preheat the oven to grill.
2. Mix the olive oil, lemon zest and juice, rosemary and garlic in a large bowl. Add in the vegetables and toss to coat evenly in sauce.
3. Place in an airtight container and allow to marinate in the fridge for at least 30 minutes.
4. Preheat the oven to grill and place veggies on a baking tray and grill for 15–20 minutes or until tender and starting to caramelise.
For the tzatziki
1. Grate the cucumber and place in a colander. Sprinkle over salt and allow to rest for 10 minutes to draw out the juices.
2. Squeeze any excess liquid from the cucumber and place in a bowl with the yoghurt, lemon juice and olive oil. Mix well to combine.
To serve
1. Heat wraps according to package instructions. Generously fill with beer-marinated boerewors and grilled vegetables, then top with tzatziki.

For an alcohol-free version of this dish, use non-alcoholic beer, soda water or stock.

Recipes & styling: Marizka du Toit
Photography: Jurie Senekal

Spice up your spaghetti and meatballs, the ultimate childhood comfort food, by making our delicious Mediterranean meatball recipe.

The post Beer-marinated boerewors gyros appeared first on MyKitchen.

Regular spaghetti with meatballs? How boring. Rather embrace your South African heritage and make spaghetti with BOERIE meatballs instead!

SERVES 4 // COOK TIME ± 1 hour

INGREDIENTS
200g boerewors, casing removed
3 tbsp breadcrumbs
1 tbsp olive oil
410g tin chopped tomatoes
1 tbsp caster sugar
1 tbsp soy sauce
2 tbsp Worcestershire sauce
2 tbsp balsamic vinegar
Salt and pepper
500g spaghetti, cooked according to packet instructions
Parsley, to garnish

METHOD
1. Mix the boerewors and breadcrumbs in a bowl. Roll into 20 balls.
2. Heat the oil in a pot over high heat and brown the meatballs.
3. Reduce the heat, add the tomatoes, sugar, soy and Worcestershire sauces and balsamic vinegar. Simmer for 25 minutes, then season.
4. Serve the meatballs and sauce with the pasta, and garnish with parsley.

Nothing does the trick quite like a big plate of pork bangers and mash. We gave it a bit of an upgrade with tomatoes, onions and fresh herbs.

The post Spaghetti with boerie meatballs appeared first on MyKitchen.

Jan Braai’s pulled-pork served on a bun with a generous helping of Ranch dressing sure goes down a treat. You must try it!

SERVES 10 //  COOK TIME 260 mins

INGREDIENTS
For the ranch dressing
500 ml buttermilk
250 ml sour cream
90 ml chopped chives
2 tbsp Dijon mustard
Juice and zest of 1 lemon
1 tsp garlic powder
1 tsp salt and 1 tsp pepper
For the pulled pork
2 tbsp paprika
2 tbsp brown sugar
1 tsp salt and 1 tsp pepper
1 tsp ground cumin
1 tsp mustard powder
1 tsp cayenne pepper
2 kg pork shoulder, deboned
For the potjie
2 tbsp olive oil
1 onion, peeled and sliced
4 cloves garlic, peeled and crushed
500 ml chicken stock
250 ml beer or cider
To serve
Gherkins, halved
Red onions, peeled and sliced
Lettuce

METHOD
For the ranch dressing
1. Shake the buttermilk before opening. Combine with all the other dressing ingredients.
2. Cover and refrigerate.
For the pulled pork
1. Mix all the spices together, then rub into the pork shoulder.
For the potjie
1. Place the potjie on the fire, add the oil and onion, and fry for a few minutes.
2. Add the garlic and the pork shoulder to the potjie. Brown the pork on both sides. (This should not take longer than 10 minutes.)
3. Add stock and beer/cider, and bring to a gentle simmer. Cover and simmer for 3–4 hours, until the meat is very tender and starts to fall apart. Lift the lid and turn over the pork every 30 minutes. If the potjie starts to run dry at any time, add a little more stock or beer/cider.
4. Once done, remove from the fire and rest for 20 minutes.
5. Use forks to shred the pork, then mix the pulled pork with the leftover liquid in the potjie.
6. Build the rolls with pulled pork, dressing, gherkins, red onion and lettuce.

Are you looking for a great tasting single-serving meal this Sunday? Then this roast lamb chops with mushrooms recipe is for you.

The post Jan Braai’s pulled-pork appeared first on MyKitchen.