This chunky cut of meat requires low and slow cooking, making it the perfect dish to prepare the day before. Swap it for thick-cut beef shin for an everyday cut.

Chilli and plum hammer roast 

Serves 8-9.

2 (about 1.6kg each) beef shin hammer roasts
Salt and milled pepper
2 Tbsp olive oil
2 stalks celery, finely sliced
1 spring onion, chopped
1 punnet (20g) coriander, stalks and leaves separated
6 cloves garlic, chopped
3cm knob ginger, peeled and sliced
6 whole dried red chillies
1 stick cinnamon
2 star anise
1 cup Chinese rice wine (mirin) or dry sherry
½ cup apple cider vinegar
3 limes, juiced
¼ cup soy sauce
1 cup beef stock
¼ cup brown sugar
6-8 plums, halved 

For serving
Chilli, sliced
Coriander leaves
Spring onion, sliced 

Method

1. Bring meat to room temperature 30 minutes before cooking.
2. Season meat and brown in oil in an ovenproof pot over high heat. Remove and set aside.
3. Reduce heat and sauté celery and white parts of spring onion for 5 minutes.
4. Add coriander stalks (chopped), garlic, ginger, chillies and spices and fry for another 3 minutes.
5. Deglaze pot by adding rice wine, then remaining liquid ingredients and brown sugar.
6. Return meat to pot (ensuring it’s submerged in liquid) and add plums.
7. Cover and roast at 170°C for 30 minutes, then reduce heat to 150°C and cook for 3 hours.
8. Switch off oven and leave roast in for an hour or two, or overnight.
9. Reheat pot on the stove, remove meat and reduce sauce, adding some butter to make a glossy gravy.
10. Serve meat and plums on a platter with gravy, garnished with chilli, coriander and spring onion greens.

Flavour check-list 

Salty: stock, soy sauce
Fat: beef shin
Sweet: cinnamon, star anise, rice wine vinegar
Acidity: apple cider vinegar, plums, lime
Heat: chillies 

Recipe & styling: Liezl Vermeulen
Photography: Donna Lewis

Also read: Roast potatoes on cumin-garlic yoghurt with coriander chutney 

The post Chilli & plum hammer roast   appeared first on MyKitchen.

This Spanish-style soup is packed full of that winter’s day goodness. Perfect for a quick and easy lunch or supper.

Spicy chorizo & potato soup 

Serves 4

Ingredients

Glug olive oil 
1 onion, finely sliced 
1 leek, finely sliced
50-60g chorizo sarta, finely sliced
3 cloves garlic, grated 
2 tsp harissa paste 
4 cups (1L) chicken stock
4 medium sweet potatoes, cut into thick rounds
100g baby spinach, shredded 
Salt and milled pepper 
Toasted bagels or crusty bread, for serving  

Method

1. Heat oil in a large pot over medium heat. 
2. Sauté onion, leek and chorizo for 5 minutes until glossy and translucent. 
3. Add garlic and harissa paste and cook for 3-5 minutes until fragrant. 
4. Pour in stock and potatoes, simmer for 20 minutes.
5. 5. Turn off the heat, tip in spinach and season. Cover and wilt spinach for about 5 minutes. 
6. Serve with toasted bagels or bread. 

Good to know  

Chorizo sarta is a Spanish, coil-shaped pork product. Characterised by its deep red colour from the spicy added flavour of chilli and paprika, it adds a delicious smokiness to soups, rice dishes or pizzas. For a less spicy option that still includes a smoky and salty flavour, add bacon or pancetta. 

Recipe & photographs courtesy of Fresh Living Magazine.

Also read: Potato & chorizo pambazo 

The post Spicy chorizo & potato soup appeared first on MyKitchen.

A truly African staple, harissa paste is hot and happening – and we’re all about it! 

Flames of flavour

Harissa paste is a North African condiment celebrated for its depth of flavour and versatility. Traditionally, it is made using Baklouti pepper chillies that have been harvested, strung together and sun-dried for months before being cleaned. They are then soaked and pounded or crushed together with oil, garlic, spices and lemon to create a thick, dark red paste. Originating in Tunisia, this paste has since been developed over the years, exhibiting variations aplenty depending on where you go and who you ask. Harissa paste is also liberally enjoyed in both Libya and Morocco.

Developed from the Arabic word “harassa”, meaning “to crush”, harissa paste grew out of the shared struggle of the Jewish and Muslim population living in 17th century Andalusia Spain. Banished for their difference in religious beliefs, almost 100 000 people fled to Tunisia for refuge, where they were welcomed by the ruler of Tunisia at the time. Together they coexisted and facets of their cultures, including food, became intertwined.

Harissa paste is a wonderful addition to soups and stews, curries or even sandwiches. Use it to marinate meat, lather over veggies when braaiing or swirl through dips for added flavour.

Harissa paste

Makes about ½ cup

Ingredients

8 dried Thai chillies
4 dried bird’s-eye chillies
1 tsp each cumin, coriander and caraway seeds
4 cloves garlic, chopped
2 Tbsp lemon juice
2 Tbsp smoked paprika
3-4 Tbsp olive oil

Method

1. Soak chillies in hot water for 30 minutes. Drain and discard seeds and stems.
2. Toast spices in a dry pan for 1-2 minutes until fragrant.
3. Combine chillies, toasted spices, garlic, lemon juice, smoked paprika and oil in a jug.
4. Blend with a stick blender until smooth (you can also do this using a pestle and mortar). Store in a jar covered with a layer of oil in the fridge for 2-3 weeks.

By: Sjaan Van Der Ploeg
Photography by: Fresh Living magazine
Text courtesy of MyKitchen magazine 

The post Harissa paste recipe appeared first on MyKitchen.

Tsukune is flavourful Japanese meatball skewers served at yakitori stands, in bento boxes and at izakayas (a type of Japanese bar). We’ve added some Cape Malay flair to bring it closer to home. 

Spicy chicken Tsukane 

Makes about 12-14 

Ingredients

1 onion, grated 
4-6 chicken breast fillets, cut into chunks 
Salt and milled pepper 
2cm knob ginger, grated 
3 cloves garlic, grated 
1 Tbsp miso paste 
1 Tbsp chicken masala powder 
2 Tbsp cornflour 
1 egg yolk   

For the glaze  

2 Tbsp soy sauce 
2 Tbsp mirin (optional) 
1 1/2 Tbsp sugar
1 tsp cornflour  

For serving  

Lime or lemon wedges 
Fresh coriander 
Mint and coriander dipping sauce 

Method

1. Wrap the onion in a muslin cloth or dish towel and squeeze out the liquid. Set aside. 2. Pulse chicken chunks in a food processor and blitz to create chicken mince. Season and set aside. 
2. Combine remaining ingredients, onion and chicken in a bowl. 
3. Coat hands in oil and shape the chicken mince into 12-14 medium-sized oval meatballs. 
4. Thread two meatballs onto a metal or bamboo skewer and cook over medium-hot coals (or a hibachi) for 10-12 minutes until charred on both sides and cooked through. 6. Combine glaze ingredients and microwave until slightly thickened (or do it over the coals). 
5. Brush over chicken as soon as it comes off the coals. Set aside and keep warm. 
6. Top chicken Tsukune with coriander and serve lemon or lime wedges and dipping sauce on the side. 

Recipe & styling: Gail Damon

Photography: Zhann Solomons

The post Spicy chicken Tsukane recipe appeared first on MyKitchen.

Unlike most curries, this one is drier with minimal sauce as the meat is meant to absorb all the flavour while it cooks down. 

Beef rendang 

Serves 4 

Ingredients

For the spice blend  

3 shallots, sliced 
3cm piece ginger, peeled and grated 
2 lemongrass stalks, chopped 
4 cloves garlic 
10 dried chillies, soaked in warm water and seeded  

Canola oil for frying 
1 stick cinnamon 
3 cloves 
3 star anise 
3 cardamom pods 
Salt and milled pepper 
1kg beef short ribs 
1 lemongrass stalk, bruised 
2 cans (410g each) coconut cream 
2 tsp tamarind pulp or concentrate (optional) 
1 cup water 
5 kaffir lime leaves 
1/4 cup desiccated coconut, toasted + extra for serving 
1 Tbsp brown sugar Flatbread, for serving  

Method 

1. Blitz spice ingredients until fine. 
2. Heat oil in a pot and fry 3 Tbsp of the spice paste for 1-2 minutes. 
3. Stir through whole spice and cook for another minute. 
4. Season beef well. Add beef and lemongrass to pot and brown well, about 3-5 minutes. 
5. Add coconut cream, tamarind pulp or concentrate (if using) and water. Simmer uncovered for 30 minutes. 
6. Stir through lime leaves, desiccated coconut and sugar, then simmer covered for about 1½  hours or until meat is tender and sauce has reduced almost completely. 7. Serve hot sprinkled with extra coconut, with flatbread on the side. 

Recipes & styling: Chad January
Photographs: Zhann Solomons  

The post Beef rendang recipe appeared first on MyKitchen.

Burgers are so well-loved that they even have their own day on 28 May. We’re sharing our top 5 mouth-watering burger recipes you simply must try! 

Rice and red kidney bean burgers with cucumber-garlic yoghurt 

SERVES 6 // COOKING TIME 15 min 

No longer just a side dish, it’s time for rice to take centre stage on your plate. Put it in the spotlight with these rice and red kidney bean burgers.

INGREDIENTS

For the rice and red kidney bean burgers
1 tin red kidney beans, drained
¾ cup cooked brown rice
½ cup breadcrumbs
2 celery sticks, roughly chopped
1 onion, chopped
1 egg
1 garlic clove, crushed
1 tsp ground cumin
1 tsp paprika
Salt and pepper

For the cucumber-garlic yoghurt
1 cup yoghurt
½ cucumber, grated and drained
1 garlic clove, crushed

To serve 
6 seeded brown rolls, halved and toasted
Handful baby spinach
2 carrots, ribboned
½ red cabbage, thinly sliced 

METHOD

For the rice and red kidney bean burgers
1. Pulse all the ingredients together in a food processor until well combined.
2. Shape the mixture into 2 cm-thick patties. Rest on a baking tray

For the cucumber-garlic yoghurt
1. Combine all the ingredients and set aside.
2. Preheat a pan with olive or coconut oil. Once hot, add your patties and gently fry for 10–12 minutes until heated through.

To serve
1. Toast your bread rolls. Spread on the yoghurt, then top with a burger patty, baby spinach, carrot ribbons and red cabbage. 

Recipe & styling: Leila-Ann Mokotedi
Photography: Samantha Pinto // HMimages.co.za
 

Bagel breakfast burgers inspired by New York City

MAKES 4 // COOKING TIME 30 min 

South African’s are no stranger to a good burger, but how about taking a tip from New York and trying these delicious bagel breakfast burgers? 

INGREDIENTS

4 bagels, halved
4 eggs
4 beef burger patties
200g micro rocket
2 avocados, sliced 

METHOD

1. Using a small 4cm cookie cutter, make the hole in your bagel tops slightly bigger to make a nice nest for the eggs.
2. Heat some oil over low-medium heat in a pan and add your 4 bagel tops, with the sliced side down. Crack an egg into the centre of each bagel, pop the lid on and allow to cook for about 5 minutes, until the eggs are done. Remove from the pan and set aside.
3. Turn the heat to high and cook the patties for 4 minutes on each side. Lower the heat, cover and allow to cook for another 5 minutes.
4. Arrange the rocket on the bottom halves of the bagels. Top with a patty and avocado slices, and close with the top half of the bagel.  

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za

Apricot-glazed snoek burgers with shoestring fries

MAKES 10 // COOKING TIME 1 hour 

Ah, apricot and snoek – the South African match made in heaven. Wait for a warm weekend and whip up these snoek burgers on the braai. But if it’s cold and you have a hankering, they are just as good on a griddle pan or in the oven. 

INGREDIENTS

For the apricot glaze
¾ cup apricot jam
40g butter
1 stalk lemon grass, halved lengthways
1 red chilli, halved lengthways
 

For the snoek patties
Olive oil, to fry
1 red onion, peeled and finely chopped
2 cloves garlic, peeled and crushed
400g smoked snoek, deboned and flaked
200g potatoes, peeled, cooked and roughly mashed
1 red chilli, chopped
1 Tbsp finely chopped coriander
1 Tbsp finely chopped parsley
Juice and zest of 1 lemon or lime
1 tsp smoked paprika, plus extra to season
Sea salt and milled black pepper
½ cup flour
 

For the shoestring fries
1.2kg potatoes
Vegetable oil, to deep-fry
 

To serve
10 sesame seed rolls
¾ cup mayonnaise
4 tomatoes, sliced
1 cup finely sliced red cabbage
1 red onion, peeled and finely sliced
Butter lettuce, to serve 

METHOD

For the apricot glaze
1. Heat all the ingredients in a pot, then remove from the heat and leave to infuse for an hour.
 

For the snoek patties
1. Heat a little olive oil in a pan and fry the onion and garlic until soft.
2. In a bowl, mix all ingredients (except the flour) using your hands.
3. Season the flour with salt and paprika. Form the mixture into patties and dust with flour. Place in the fridge for 20 minutes to firm up.
4. Heat a little olive oil in a pan. Fry the patties for 1 minute on each side, until golden brown. Drain on paper towel.
 

For the shoestring fries
1. Finely slice the potatoes and place in iced water.
2. Heat the vegetable oil over medium-low heat. Make sure the oil is not too hot, otherwise the chips will burn.
3. Drain the potatoes and dry well and fry a handful at a time.
4. Remove and drain on paper towel. Season with salt.
 

To serve
1. Place a patty on each roll and layer the remaining ingredients. Drizzle with apricot glaze and mayonnaise before securing with the top of the bun.
2. Serve hot with shoestring fries.

Veggie and beef burger

SERVES 4 // COOKING TIME 40 min

Make the best patties ever with these vegetable-pulp beef burgers! They’re filling and nutritious, so why not give it a go for lunch or your next braai?  

INGREDIENTS

For the pickled onion
¾ cup white wine vinegar
1 red onion, peeled and thinly sliced
½ tsp sugar
½ tsp salt 

For the burger patties
1 cup vegetable pulp (carrot and celery)
400g beef mince
1 onion, peeled and diced
2 eggs
⅓ cup breadcrumbs
2 Tbsp olive oil
1 Tbsp cumin
2 Tsp chilli flakes
1 tsp salt
1 clove garlic, peeled and crushed 

For the coleslaw
3 cups shredded cabbage
1 cup mayonnaise
1 cup double-thick cream 

To serve
4 burger buns
1 cup grated mozzarella
Coriander
Jalapeños, sliced 

METHOD

For the pickled onion
1. Combine all the ingredients and leave to pickle while you prepare the burger patties. 

For the burger patties
1. Preheat oven to 190°C.
2. Juice carrots and celery. Mix the pulp with the rest of the ingredients.
3. Divide the mixture into 4 equal portions and shape into patties.
4. Cook the patties in a griddle pan over medium-high heat, for about 5 minutes per side or until cooked through. Meanwhile, place the buns in the oven and toast for 3 minutes. 

For the coleslaw
1. Combine all the ingredients. 

To assemble
1. Spread coleslaw over the bottom of the buns. Sandwich a patty, grated cheese, onion pickle, coriander and jalapeños inside.

Crunchy and spicy chicken burgers

MAKES 4 // COOKING TIME 25-30 min plus 1hr marinating time  

There’s no excuse to skip out on a crunchy and spicy chicken burger! 

INGREDIENTS 

For the chicken
4 chicken breast fillets
Salt and milled black pepper
2 cups buttermilk or yoghurt
3 Tbsp sriracha
3 garlic cloves, grated
2 cups cake flour
2 Tbsp fresh coriander, chopped
2 Tbsp fresh parsley, chopped
1 tsp ground coriander
1 tsp ground cumin
1 Tbsp smoked or regular paprika
Vegetable oil for frying  

For the slaw
¼ small red cabbage, shredded
¼ small green cabbage, shredded
2 green apples, sliced
2 spring onion, sliced
1 carrot, peeled and grated
¼ cup plain yoghur
1 tsp wholegrain mustard
1 lemon, zested and juiced 

To serve 

4 seeded burger buns, toasted
Handful butter lettuce
¼ cucumber, shaved with a vegetable peeler
2 salad tomatoes, sliced  

METHOD

1. Place chicken in a large bowl and season generously.
2. Add buttermilk, sriracha and garlic and toss through to coat evenly. Marinate for 1 hour.
3. In a separate bowl, combine flour, herbs, spices and season well.
4. Add ¼ cup of buttermilk marinade to flour mixture and stir with a fork to create large flakes.
5. Dip each chicken fillet into flour mixture taking care to coat evenly. Deep-fry in hot oil for 10–12 minutes or until cooked through and golden. Drain on kitchen paper.
6. Combine cabbage, apple, spring onion and carrots.
7. Stir through yoghurt, mustard, lemon zest and juice and season. Set aside.
8. Assemble burger by layering lettuce, cucumber and tomatoes. Top with chicken and a generous helping of the colourful slaw.

The post The Ultimate Top 5 Burger Recipes appeared first on MyKitchen.