Fish requires high heat in order to sear, which avoids it sticking to the grid. A liberal brush of oil also goes a long way!

Citrus & soy sticky angel fish 

Serves 4 

Ingredients

For the basting 

2 cloves garlic, sliced
3cm knob ginger, sliced
¼ cup soy sauce
¼ cup honey
2 oranges, juiced (makes about ½ cup)
½ tsp chilli flakes 

2 large (450g) angel fish halves (or 4 separated fillets)
Salt and milled pepper
Handful coriander leaves
2-3 spring onions, sliced
Thai red and/or green chilli, sliced 

Method

1. Prepare hot coals (almost as hot as for your steak) and place foldable braai grid to preheat on top. 
2. Combine basting ingredients in a cast-iron skillet over the coals (or prepare on stovetop if you like). Simmer for about 3-5 minutes to thicken to a thin syrup consistency. 
3. Season fish well on both sides and drizzle with lemon juice. Liberally brush one side of the fish with oil.
4. Place fish oiled-side down in braai grid over hot coals. Baste the top with oil and flip grid over after 6-8 minutes, once grid lines appear on bottom side. Baste the grilled side with prepared marinade and turn over after another 4 minutes. Baste remaining side, turn over and finally braai for another 2-3 minutes. 
5. Remove and serve hot off the coals with coriander, spring onion and chilli scattered on top.

Also read: Spring chicken dishes for delicious dinners

The post Citrus & soy sticky angel fish  appeared first on MyKitchen.

Spending a fortune on plant-based milks in the supermarkets? Then why not make your own with the help of #FoodTok? From oat to almond, TikTok’s got the hacks to make your plant-based milk game strong. Blend, strain, sip, repeat!  

Rice milk

Rice milk has been around for ages! And you’ll be surprised by the different ways people use this plant-based milk. The thin consistency of the drink is perfect to use in smoothies or to loosen up a sauce or salad dressing. Rice milk was also one of the first dairy-free bases to be made into ice cream – yum!  

Watch to see how you can make rice milk at home 

@nutr Homemade Rice Milk! This one was highly requested by our followers! #fyp #foryou #ricemilk #nutmilkrecipe #dairyfreerecipes #vegan #nutr ♬ original sound – Nutr

Almond milk 

This dairy alternative is so popular that you can find it in any supermarket as well as your favourite coffee shops. Almond milk’s naturally creamy texture makes it a delicious addition to smoothies, cereal, tea or coffee. Plus, it’s a great source of vitamin E! 

Here’s how you can make almond milk at home:  

@jose.elcook Almond milk. if you didn’t know now you do #almondmilk #almonds #milk #dairyfree ♬ Both of Us – Idealism

Soy milk 

Soy milk is a popular alternative for those who are lactose intolerant or just prefer dairy alternatives. Like cow’s milk, it’s rich, thick and creamy – making it a just-as-yummy preference in your morning latte. It’s packed with high-quality protein and is often fortified with calcium and vitamin D to support bone health.  

Make yours at home with just two ingredients: 

@wendythefoodscientist This is the purest soy milk you’ll ever taste. Fresh, creamy, rich — made with just soybeans and water, the way it should be. Ever since I was a kid, fresh soy milk has been one of my favorite drinks. And honestly? Nothing store-bought ever comes close. As a food scientist, I can tell you: Heating the milk properly is essential — it removes the raw beany taste and makes the proteins easier to digest. No thickeners, no stabilizers, just real soybeans doing what they do best. And don’t throw away the okara (the pulp)! It’s full of fiber and protein — perfect for cookies, banana bread, or savory fritters. My favourite! Once you taste fresh soy milk — hot or cold — you’ll never want store-bought again. Save for later and follow me for more better foods from scratch Homemade soy milk (2L) Ingredients: – 200 g dried soybeans – At least 600 ml water for soaking – 2 L fresh water for blending Method: 1⃣ Rinse the soybeans well and soak them overnight in plenty of water. They should double in size. 2⃣ Drain the soaked soybeans and blend them with 2 liters of water until smooth. 3⃣ Strain the mixture through a cheesecloth or nut milk bag to separate the milk from the pulp. 4⃣ Bring the strained soy milk to a gentle boil in a large saucepan. 5⃣ Simmer for 10 minutes, stirring often to prevent sticking or burning. 6⃣ Let cool slightly. Serve fresh, or store in the fridge for up to 3–4 days. Tip: Save the okara (the leftover pulp)! It’s packed with fiber— perfect for cookies, banana bread, or savory fritters. #soymilk #fromscratch #vegancooking ♬ More of My Time (Lofi) – Muspace Lofi

Oat milk 

Move over soy- and almond milk: Oat milk is the fresh face in the plant-milk crowd. Enjoyed by many (arguably by the same people who also love the very trendy matcha latte), this rich toasty and mildly flavoured drink has become popular in recent years. It’s not only delicious, but is high in fibre and protein, which aids digestion.  

Check out the step-by-step video below to make oat milk from scratch: 

@wearethenewfarmers Recipe at the end! THE BEST OAT MILK EVER. perf for #smoothies #GradeUpWithGrammarly #oatmilk #homemadeoatmilk #homemade #homemadefood #costeffective #savemoney #groceryshopping #groceries #cheapgroceries ♬ Summer day – TimTaj

Photography: Freepik // Pexels

The post Easy #TikTok plant-based milk recipes  appeared first on MyKitchen.

We share our favourite iconic flavour duos to add that special zing to your dish, plus some intriguing and unconventional combos to try. 

Soy & apricot glazed snoek  

SERVES 4  

This works well with any type of sustainable white fish, such as hake or kingklip.   

Ingredients 

1 fresh or frozen snoek, butterflied (defrosted, if using frozen) 
2 lemons, sliced 
Salt and milled pepper
2 Tbsp butter 
¼ cup soy sauce 
¼ cup apricot jam 
1 Tbsp lemon juice 
1 tsp chilli flakes 
Lemon wedges, for serving 
Fresh coriander, for serving 

Method 

1. Preheat oven to 180°C or prepare medium-hot coals on the fire. 
2. Place a layer of lemon slices (about 10) on a foil-lined baking tray or braai grid and top with the snoek. Season. 
3. Melt butter, soy, apricot jam, lemon juice and chilli flakes in a pot. Whisk until smooth and combined. 
4. Brush fish lightly with the sauce, reserving the rest for basting while cooking. 
5. Bake or braai snoek for 20-25 minutes, basting with the glaze every 4-5 minutes. 
6. Serve fish hot, drizzled with any remaining glaze and garnished with lemon wedges and fresh coriander.

Salty and Sweet

– Combine equal parts soy and apricot jam and coat chicken pieces, steaks or veggies with mixture. Oven bake or braai until cooked to perfection.
– Drizzle egg fried rice with a generous helping of soy. Toss in spring onion, chopped Turkish apricots and garlic. Serve with a crispy fried egg.
– Add soy and chopped Turkish apricots to your meatball mixture before shaping. Cook until golden and glaze with equal parts soy and apricot jam. 

Cabbage & cauliflower kimchi  

MAKES 1L 

Kimchi is a traditional Korean condiment made by salting and fermenting vegetables with an array of seasonings.  

Ingredients 

1kg green cabbage, cut into large chunks and leaves separated 
2 heads cauliflower, broken into florets 
¾ cup coarse salt 
1 cup water 
3-4 carrots, peeled and cut into matchsticks 
2-3 stalks celery, cut into matchsticks  

FOR THE PASTE  

¼ cup fish sauce or soy sauce 
6cm knob fresh ginger, peeled and sliced  |
5 cloves garlic 
5 tsp chilli paste 

Method 

1. Place the cabbage and cauliflower into two dishes, spread them out then divide the coarse salt and water between the two dishes. 
2. Massage the salt and water into the veggies, cover and set aside for an hour. (this draws out the moisture). 
3. Toss the veggies and massage again – you’ll notice they’ll start to go slightly limp. Set aside for another hour.
4. Rinse the vegetables thoroughly to remove all excess salt. 
5. Combined the rinsed veggies with carrots and celery in a bowl. 
6. Blitz paste ingredients until smooth. 
7. Toss the paste through the vegetables making sure to coat evenly. 
8. Transfer the kimchi mixture to a sterilized jar. Push mixture down to pack it tightly. A bit of liquid should rise to the top and cover the veg. 
9. Loosely place a lid on top – don’t screw it on completely as the kimchi needs to breathe.
10. Leave at room temperature in a dark place for about 4-6 days. When bubbles appear and the kimchi taste is to your liking, refrigerate and use within 2-3 weeks.

Kimchi and Cheddar toasties  

SERVES 2 

The combination of the slightly salty and spicy kimchi paired with a good mature cheddar is a sure winner! Try this on pizza or in a braaibrodjie cooked over the coals.  

Ingredients 

2 Tbsp softened butter
4 slices regular white bread, ciabatta or sour dough 
Glug olive or canola oil 
¼ cup cabbage & cauliflower kimchi 
1 cup grated mature Cheddar   

Method 

1. Butter one side of each slice of bread. 
2. Heat a large pan and drizzle with oil. 
3. Place two slices of bread, buttered side down into the frying pan. 
4. Top with kimchi and sprinkle with cheddar cheese. 
5. Place remaining bread, buttered side up on top of filling to enclose. 
6. Toast for about 2-3 minutes per side until golden and the cheese has melted. 
7. Serve immediately with an extra helping of kimchi.

Mushroom & marmite lamb stew with herbed dumplings  

SERVES 6 

The addition of marmite and mushrooms provides enough umami flavour that beef stock is no longer needed.  

Ingredients 

Salt and milled pepper 
2kg lamb neck or knuckles 
¼ cup cake flour 
3 Tbsp canola oil 
2 onions, chopped 
2 carrots, chopped 
2 celery stalks, sliced 
3 cloves garlic, chopped 
1 punnet white button mushrooms, roughly chopped 
3 Tbsp Marmite 
1 Tbsp tomato paste 
1 tsp brown sugar 
3 cups water
2 bay leaves 
2 Tbsp fresh parsley, chopped 
1 lemon, juiced 

FOR THE HERBED DUMPLINGS  

2 cups cake flour 
4 tsp baking powder 
2 tsp sugar 
Salt and milled pepper 
3 Tbsp fresh parsley, chopped 
2 Tbsp butter 
1½ cups milk or buttermilk 

Method 

1. Season the lamb and coat each piece with flour. 
2. Heat 2 Tbsp oil in a large ovenproof pot and brown lamb in batches for about 3-5 minutes per side. Remove from pot. 
3. Heat remaining oil in the same pot and fry the onion, carrots, celery and garlic for about 2-3 minutes. 
4. Add mushrooms and cook for a further 3-5 minutes. 
5. Stir through marmite, tomato paste and sugar and cook for 2-3 minutes.
6. Add water, bay leaves and return lamb back to the pot. 
7. Cover with a lid and simmer over a low heat for about 45-50 minutes, stirring often. 
8. Remove bay leaves and stir through parsley and lemon juice. 
9. Preheat oven to 180°C. 
10. For dumplings, combine dry ingredients and herbs in a large bowl. 
11. Rub in butter using your fingertips until it resembles coarse breadcrumbs. 
12. Stir through the milk or buttermilk to create a thick batter. 
13. Drop tablespoonfuls of batter onto simmering stew. 
14. Cover with a lid and transfer to the oven. Bake until dumplings are cooked through, about 15 minutes. 
15. Serve the stew while hot, scattered with fresh herbs and lather dumplings with some butter if you like.

The Umami Powerhouse 

– Pan-fry mushrooms until golden and stir through marmite. Add onto toasted bagels and top with creamy scrambled eggs.
– Fry mushrooms, garlic and spring onion in a pan. Add marmite and cream and toss through cooked spaghetti. Top with a grating of fresh Parmesan and fresh herbs.
– Stir cooked mushrooms, marmite and grated Cheddar into cooked pap or polenta. Shape into balls, crumb and deep-fry for a moreish snack.

Words: Chad January

Photography: Fresh Living Magazine

Also read: Flavour-packed recipes for a red hot summer 

The post Iconic and unconventional flavour duos to try appeared first on MyKitchen.

South Africans will use any opportunity to braai, that’s for sure! If you want to be crowned the Braai Master this year, here are three of our all-time favourite basting sauces and marinades guaranteed to impress your guests.

Apricot-butter braaied snoek

SERVES 6 | COOKING TIME 90 min

INGREDIENTS

1 whole snoek, filleted
Coarse salt and black pepper
150g butter
2 cloves garlic, peeled and crushed
125ml smooth apricot jam
Zest and juice of 1 lemon
2 tsp Cape Malay curry powder
Splash white wine (optional)
Olive oil

METHOD

1. Sprinkle the snoek with salt and leave for 20–30 minutes. Rinse off and pat dry.
2. Cook the butter and garlic until the butter is foamy. Add apricot jam, lemon zest, curry powder and wine. Stir through. Add a squeeze of lemon juice and pepper.
3. Coat the snoek in oil so it won’t stick to the grid. Braai for about 15 minutes, basting with the apricot butter and turning frequently. Serve with leftover apricot butter.

Honey and soy spatchcock chicken with herb salad

SERVES 4

Thinking about what you should make for dinner tonight? How about a perfectly tender spatchcock chicken doused in an Asian-style dressing, served with a fresh seasonal herb salad? You’re welcome.

INGREDIENTS

For the chicken

½ cup sweet Indonesian soy sauce
½ cup teriyaki sauce
¼ cup BBQ sauce
1 tbsp sesame oil
1 tbsp hoisin sauce
3 tbsp honey
1 spatchcock chicken
1 lemon, halved or quartered

For the salad

1 tbsp lemon juice, plus zest of ½ a lemon
3 tbsp olive oil
½ tsp wholegrain mustard
1 tsp honey
Salt and pepper
2 packets baby salad leaves
1 packet micro herbs
2 spring onions, sliced
Edible flowers, to garnish

METHOD

For the chicken
1. Preheat the oven to 200°C.
2. Mix the sweet Indonesian soy sauce, teriyaki sauce, BBQ sauce, sesame oil, hoisin sauce and honey together in a bowl and marinate the chicken for at least 20 minutes.
3. Place the chicken on a foil-lined roasting tray and roast in the oven for 45 to 60 minutes, or until cooked and sticky, basting every 15 minutes.

For the salad
1. Whisk the lemon juice, zest, olive oil, mustard and honey together and season.
2. Just before serving, toss the dressing together with the baby salad leaves, micro herbs and spring onions, and garnish with edible flowers. Serve the salad with the chicken and lemon wedges.

Got plans for the weekend? Nope? Great! Whip up your own BBQ sauce, baste a spatchcock chicken and throw it on the braai.

Sticky Ribs

SERVES 8–10 | COOKING TIME 2 hours, 20 min

These sweet sticky ribs are the perfect starter or snack for when you want to entertain some guests. They’re absolutely divine!

INGREDIENTS

2 kg pork back ribs, cut in half lengthwise, bite-sized
8 rooibos tea bags
½ cup brown sugar, plus 3 tbsp
Zest and juice of 1 orange
Salt and pepper
¼ cup soy sauce
2 tbsp honey
1 tbsp Worcestershire sauce
Spring onions, sliced, to garnish

METHOD

1. Preheat oven to 180°C. Place the ribs in a roasting tin.
2. Place the tea bags in a bowl with 2 cups boiling water and steep for 10–15 minutes. Remove the tea bags and add ½ cup brown sugar, orange zest and juice, and seasoning. Pour over the ribs and cover with tinfoil.
3. Bake for 1 hour 45 minutes, until tender. Remove from oven.
4. Turn up the oven to 230°C.
5. Drain the cooking juices from the roasting tin into a pot and simmer over a medium heat to reduce by half, 15–20 minutes. Add the remaining ingredients (except spring onions) to form a glaze. Remove from the heat.
6. Return the ribs to the oven and cook, basting often with the glaze, until caramelised and sticky.
7. Allow to cool slightly. Serve garnished with spring onions.

The post Be the Snoek, Spatchcock and Rib Braai Master appeared first on MyKitchen.

Thinking about what you should make for dinner tonight? How about a perfectly tender spatchcock chicken doused in an Asian-style dressing, served with a fresh seasonal herb salad? You’re welcome.

SERVES 4

INGREDIENTS
For the chicken
½ cup sweet Indonesian soy sauce
½ cup teriyaki sauce
¼ cup BBQ sauce
1 tbsp sesame oil
1 tbsp hoisin sauce
3 tbsp honey
1 spatchcock chicken
1 lemon, halved or quartered
For the salad
1 tbsp lemon juice, plus zest of ½ a lemon
3 tbsp olive oil
½ tsp wholegrain mustard
1 tsp honey
Salt and pepper
2 packets baby salad leaves
1 packet micro herbs
2 spring onions, sliced
Edible flowers, to garnish

METHOD
For the chicken
1. Preheat the oven to 200°C.
2. Mix the sweet Indonesian soy sauce, teriyaki sauce, BBQ sauce, sesame oil, hoisin sauce and honey together in a bowl and marinate the chicken for at least 20 minutes.
3. Place the chicken on a foil-lined roasting tray and roast in the oven for 45 to 60 minutes, or until cooked and sticky, basting every 15 minutes.
For the salad
1. Whisk the lemon juice, zest, olive oil, mustard and honey together and season.
2. Just before serving, toss the dressing together with the baby salad leaves, micro herbs and spring onions, and garnish with edible flowers. Serve the salad with the chicken and lemon wedges.

Got plans for the weekend? Nope? Great! Whip up your own BBQ sauce, baste a spatchcock chicken and throw it on the braai.

The post Honey and soy spatchcock chicken with herb salad appeared first on MyKitchen.

Enjoy some delicious Asian flair with this sticky soy beef with coconut rice! It’s a light and healthy option for lunch or dinner.

SERVES 4 // COOKING TIME 40 min

INGREDIENTS
For the sticky soy beef
2 tbsp vegetable oil
500 g flank steak, cut into chunks
1 tbsp grated ginger
1 garlic clove, grated
1 red chilli, finely chopped
½ cup soy sauce
2 tbsp honey
½ tbsp coconut flour
Handful mint, to serve
For the coconut rice
1 tbsp coconut oil
1 cup jasmine rice
1 cup coconut milk
1 cup water
½ tsp salt

METHOD
For the sticky soy beef
1. Heat 1 tbsp oil in a pan and brown the beef chunks. Set aside.
2. Add the rest of the oil and fry the ginger, garlic and chilli until fragrant.
3. Add the soy sauce, honey and coconut flour. Reduce until thick.
4. Add the beef and cook until the sauce clings to the meat.
For the coconut rice
1. Heat the coconut oil in a large pot. Add the rice.
2. Pour in the coconut milk and water and stir well.
3. Cover with a lid, reduce heat and simmer for 20 minutes.
4. Remove from the heat and leave, covered, to steam for 5 minutes. Fluff with a fork.
5. Serve beef with the coconut rice. Garnish with mint.

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

The post Sticky soy beef with coconut rice appeared first on MyKitchen.