Take this staple side to the next level with a mix of spices and you won’t want to eat your mains without our turmeric rice ever again!

SERVES 4 // COOKING TIME 40 min

INGREDIENTS
2 tbsp butter
2 garlic cloves, peeled and crushed
1 tsp ground turmeric
¼ tsp ground cumin
¼ tsp ground cinnamon
2 cups basmati rice
3 cups chicken stock
1 bay leaf

METHOD
1. Heat butter in a pot. Add garlic, turmeric, cumin and cinnamon. Fry over medium heat until the garlic has softened.
2. Add the dry rice. Cook, stirring, over medium heat for 2 minutes to toast slightly.
3. Add chicken stock and bay leaf. Cover, increase the heat to high, and bring the stock to the boil. As soon as it reaches a full boil, reduce the heat to low. Cover and let it simmer for 20 minutes. Monitor the rice and add more water if needed to prevent it from sticking to the bottom of the pot.
4. Turn off the heat, put the lid on the pot and let the rice rest for 10 minutes. Fluff with a fork just before serving.

Recipe: Amerae Vercueil
Photography: Unsplash

Serve your turmeric rice with this pukka chicken yellow curry.

The post Make this turmeric rice your main staple appeared first on MyKitchen.

Bobotie is at the top of our list when it comes to local favourites, and this spicy lentil bobotie is a delicious vegetarian twist on the classic.

SERVES 4 // COOKING TIME 40 min

INGREDIENTS
3 tbsp vegetable oi
2 garlic cloves, peeled and crushed
1 tsp peeled and finely chopped ginger
1 onion, peeled and chopped
2 tsp garam masala
2 tsp ground coriander
2 tsp ground cumin
1 tsp ground turmeric
1 tsp dried thyme
5 allspice berries
3 cloves
3 cups brown lentils, cooked al dente (1 cup dried)
½ cup chutney
½ cup sultanas
¼ cup flaked almonds
3 tbsp chopped parsley
2 tbsp lemon juice
3 bay leaves
2 cups milk
6 eggs

METHOD
1. Preheat oven to 180°C and set out an ovenproof dish.
2. Heat the oil in a large pot. Fry the garlic, ginger and onion for 3–5 minutes, until the onion is soft. Add all the spices and herbs and cook for 1 minute.
3. Add lentils, chutney, sultanas, almonds, parsley and lemon juice and mix well. Pour the mixture into the dish and dot with the bay leaves.
4. Whisk together the milk and eggs and pour over the lentil mixture. Bake for 20 minutes, or until the egg mixture has set and is golden brown.
5. Serve your lentil bobotie piping hot!

Recipe, styling & photography: Anett Velsberg

Love lentils? Try this chilli-con-lentils with tortilla chips recipe.

The post Go meat-free with this spicy lentil bobotie appeared first on MyKitchen.

A feast is never complete without a side of piping hot potatoes. Make sure you include these Bombay-spiced smashed potatoes on the table!

SERVES 4 // COOKING TIME 45 min

INGREDIENTS
1 kg baby potatoes
¼ cup olive oil
1 tbsp peeled and grated ginger
3 garlic cloves, peeled and crushed
2 tsp ground coriander
1 tsp ground cumin
1 tsp garam masala
1 tsp black mustard seeds
¾ tsp cumin seeds
½ tsp ground turmeric
½ tsp chilli powder
1 onion, peeled and sliced into wedges

METHOD
1. Preheat oven to 200°C and line a baking tray.
2. Boil the potatoes until tender.
3. Mix oil and all ingredients except the onion. Toss with the potatoes to coat.
4. Arrange the potatoes on the baking tray (leave some space between them). Use the back of a spoon to smash the potatoes.
5. Drizzle oil and scatter onion wedges over potatoes. Roast for 30–35 minutes, until crispy.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

Want more delicious potato recipes? Try these loaded Hasselback potatoes!

The post Smashed potatoes with Bombay spice appeared first on MyKitchen.

Steak and chips is the ultimate weeknight winner! Give this Bombay spiced T-bone steak with hand-cut chips for a real winter warmer with flair.

SERVES 4 // COOKING TIME 50 min

INGREDIENTS
For the Bombay spice
2 tsp garam masala
1 tsp turmeric
1 tsp salt
½ tsp black pepper
For the steak and chips
500 g potatoes, sliced
2 tbsp Bombay spice
2 × 400 g T-bone steaks
2 tbsp mustard seeds
30 g coriander

METHOD
For the Bombay spice
1. Mix together all the spices in a bowl.
For the steak and chips
1. Preheat oven to 200ºC.
2. Toss the potatoes with the Bombay spice and 2 tbsp olive oil to coat. Place them on a baking tray and roast for 25–30 minutes, until golden brown.
3. Preheat a griddle pan until very hot. Drizzle the steaks with olive oil and season with salt, pepper and mustard seeds. Grill for 2 minutes on each side, for medium rare.
4. Slice the steaks thinly. Serve with potatoes and coriander.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

The post Bombay spiced T-bone steak with hand-cut chips appeared first on MyKitchen.

This traditional Syrian muhammara recipe is made with roast red peppers and walnuts. It can be used as a dip, or eaten with kebabs. Yum!

SERVES 6 // COOKING TIME 50 min

INGREDIENTS
4 red peppers
1½ cups walnuts, lightly toasted
2 tbsp olive oil
2 tbsp lemon juice
2 garlic cloves, peeled and crushed
1 tsp cumin
½ tsp white pepper

METHOD
1. Preheat oven to 200°C and grease a baking tray.
2. Place red peppers on the tray and roast for 20 minutes.
3. Remove peppers from oven, place in a ziplock bag and allow to steam for 20 minutes. Then place under running water and peel off the skins.

Recipe: Amerae Vercueil
Styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

The post Traditional Syrian hot pepper muhammara appeared first on MyKitchen.

Compared to most chefs, Johan may have had a bit of a late start, only entering the industry when he was 28. He started out as a chef at a chateau in France, where he fondly remembers the time spent wandering through the kitchen garden, a basket of vegetables and herbs on his forearm, carefully picking fresh produce for the day. These days, Johan heads up the kitchen at Vrede en Lust’s Lust Bistro & Bakery, cooking and baking (make sure that you taste the sourdough!) fresh and fuss-free fare at one of the most renowned eateries in the foodie centre of Franschhoek. We visited his kitchen and he cooked us a delicious chocolatey treat with a bite, chicken mole nachos!

SERVES 6 // COOKING TIME 1 hour 10 min

INGREDIENTS
For the chicken mole
2 tbsp vegetable oil
2 onions, peeled and chopped
4 cloves garlic, peeled and chopped
5 chicken breasts, chopped
2 cups chicken stock
410 g tin chopped tomatoes
½ cup ground almonds
¼ cup sesame seeds, plus extra to garnish
2 red chillies
1 tbsp origanum
1 tsp smoked paprika
1 tsp cumin
½ tsp cloves
½ tsp allspice
1 bay leaf
100 g dark chocolate (at least 70% cocoa), chopped
Salt and pepper
For the nachos
1 packet tortilla chips
300 g mozzarella, grated
Guacamole, to serve

METHOD
For the chicken mole
1. Heat 1 tbsp oil over high heat. Fry 1 onion and the garlic until soft, 5 minutes. Add chicken and cook until browned.
2. Add enough stock to cover the chicken. Bring to the boil, then reduce heat and simmer until the chicken is cooked through. Skim the scum from the surface, remove the chicken and set aside.
3. Strain any solids from the poaching liquid. Place 1 cup liquid in a blender with the tomatoes, almonds, sesame seeds, chillies, origanum, paprika, cumin, cloves and allspice. Blend until smooth.
4. Heat the remaining 1 tbsp oil and cook the other onion over low heat until softened, 1–2 minutes.
5. Add the bay leaf and blended spice mixture, and simmer for 10 minutes, stirring occasionally. Add the chocolate, stirring until melted, then set aside to cool.
6. Shred the chicken, season with salt and pepper and coat in the sauce.
For the nachos
1. Preheat oven to 200°C.
2. Place the tortilla chips in an ovenproof dish. Top with the chicken and then cover with a layer of mozzarella.
3. Bake for 5 minutes, until the cheese has melted.
4. Serve topped with guacamole, sprinkled with sesame seeds.

The post Chef Johan van Schalkwyk’s chicken mole nachos appeared first on MyKitchen.