Bringing traditional biltong flavours to the braai. This recipe requires some prep the day before, but best believe it’s worth it!

Biltong steak 

Serves 4-6

Ingredients

800g-1kg silverside or topside beef, cut into 3cm steaks
1 cup coarse salt
½ cup red wine vinegar
½ cup Worcestershire sauce cup brown sugar
½ cup coriander seeds, crushed
¼ cup milled black pepper
1 Tbsp chilli flakes (optional) 

For the braaibroodjies 

8 slices white bread
¼ cup butter, softened
2 Tbsp chutney (optional)
1-2 tomatoes, thinly sliced
Salt and milled pepper
½ red onion, thinly sliced
2 cups grated Cheddar 

Method

1. Rub the beef with salt, cover and allow to curefor 2-3 hours in the fridge.
2. Heat the vinegar, Worcestershire sauce and sugar until the sugar dissolves. Allow to cool completely.
3. Combine coriander, pepper and chilli flakes (if you like a bit of bite), in a large flat tray.
4. Once the meat is cured, remove from salt and wipe to remove all salt. Remember that the steak will not require any extra salt.
5. Place the vinegar mixture into a large flat tray. Dip meat in vinegar mixture, followed by the spice mixture.
6. Hang the meat, like you would for biltong in a well-ventilated cool area or even uncovered in the fridge for 3-4 hours or overnight.
7. Braai day has arrived. For the braaibroodjies, spread butter on all slices of the bread —we prefer the outsides for that buttery crunch.
8. Spread chutney on 4 bread slices, the non- butter side.
9. Pack the chutney side with tomato and season. Follow this with red onion and cheese.
10. Close the braaibroodjies with remaining bread slices and set aside.
11. Braai the steaks for about 3-4 minutes per side on hot coals. Allow to rest.
12. Once the coals have cooled slightly, braai the braaibroodjies, turning regularly for about 8-10 minutes or until the cheese has melted and bread is golden.
13. Slice the biltong steak and serve with the braaibroodjies.

By: Lichelle May
Photography by: Zhann Solomons
Text courtesy of MyKitchen magazine  

The post Biltong steak  appeared first on MyKitchen.

Rib-eye steak with XO sauce

Serves 2-3

For the XO sauce, heat 1/3 cup olive oil and sauté 2 finely chopped onions, over medium heat until it begins to caramelise, about 10 minutes. Add 4 sliced garlic cloves and cook for another 1-2 minutes until fragrant. Remove from heat, add 3 Tbsp brandy and flambe.  Once flame dies down, add 2 Tbsp brown sugar. 2 Tbsp miso paste, 1 Tbsp samba! 2 Tbsp soy sauce, 2 tsp Worcestershire sauce. Simmer to reduce. Remove from heat and add 2 Tbsp toasted sesame seeds and 2 Tbsp toasted and finely chopped walnuts. Set aside. Prepare very hot coals. Season 2 rib-eye steaks on the bone (at room temperature) generously with salt and milled pepper on both sides. Braai the steaks for about 6 minutes a side, turning them every 3 minutes. Remove, cover in foil and rest for 10 minutes. Serve steak with warm XO sauce topped with sliced chillies and coriander, with lime on the side. 

By: Liezl Vermeulen 
Photography by: Zhann Solomons

Also read: Must-try braai hacks, recipes and tricks

The post Rib-eye steak with XO sauce  appeared first on MyKitchen.

From braaimasters and spice lovers to that pops with a sweet tooth – this Father’s Day, we’re serving up something special for every kind of dad. 

The veggie (and comfort) enthusiasts: French onion mac & cheese recipe 

Serves 4-6  

Two classics in one! French onion soup meets macaroni and cheese.   

Ingredients 

For the onions   

½ cup butter 
3 onions, sliced
¼ cup water
Salt and milled pepper     

For the mac & cheese    

2L milk
4-6 fresh or dried bay leaves
1 onion, sliced
2-3 cloves garlic, peeled and lightly crushed
Handful black peppercorns 
½ cup butter
½ cup flour
Salt and milled pepper
1 tsp smoked paprika
1 cup grated Cheddar
1 cup grated Gruyère
1 cup grated mozzarella
1 packet (500g) macaroni, cooked
2 tsp Dijon mustard
3 sprigs fresh thyme, chopped + extra for serving 
Pinch cayenne pepper    

For the topping    

1 cup grated Gruyère (or any other hard cheese) 
½ cup grated Cheddar    

Method 

1. Melt butter in a pan over medium-low heat.
2. Add onions, water and a pinch of salt and cook for about 20-25 minutes, stirring occasionally until caramelised. Set
3. In a separate pot, gently heat milk, bay leaves, onion, garlic and peppercorns for about 8-10 minutes.
4. Remove milk from heat, cover and set aside for 10 minutes to infuse. Strain out aromatics.
5. Melt butter in a large pot. Remove from heat and vigorously whisk in flour until a smooth paste forms.
6. Return to the heat and pour in ½ up infused milk, whisking continuously.
7. Add remaining milk in batches, allowing sauce to thicken slightly before the next addition. (This should take about 8-10 minutes).
8. Season and stir through the paprika.  
9. Remove from heat and stir through cheese. Set
10. Stir cooked pasta, onion mixture, mustard, thyme and cayenne pepper through sauce, making sure to coat well.
11. Spoon mixture into a 30cm ovenproof dish, top with remaining cheese and grill in the oven for about 10-15 minutes or until bubbly and golden. 
12. Sprinkle with thyme and serve warm. 

By: Nabeela Karim
Text courtesy of Balanced Life magazine
Illustration: Gallo/Getty Images 

For the braaimaster: Chargrilled steak with chimichurri and shoestring fries 

Serves 4-6  // Total time 30 minutes 

Ingredients 

For the steak 

2 (700g each) rump steaks
Salt 
Pepper
Olive oil   

For the chimichurri  

2 cloves garlic , finely minced
1 red chilli, deseeded and finely chopped 
Finely chopped parsley 40g
1 tsp dried oregano
½ tsp coarse salt
Pepper
3 Tbsp Red wine vinegar
⅓ cup olive oil   

For the shoestring fries  

6 Potatoes, washed and peeled
¼ cup flour
Oil for frying
Sea salt 

Method 

For the steak 

1. Pat down your steaks using some paper towels. Season both sides of each steak evenly with salt and pepper. Drizzle with a little bit of olive oil and massage into the steak. Cover and set aside. Allow to come to room temperature before cooking.
2. Heat a griddle pan (or braai, or grill) to high heat.
3. Once smoking, add your steak (cooking one at a time depending on the size of your pan) and allow it to cook for 3-4 minutes to create a caramelised exterior. 
4. Once the cooking side is nice and brown, use a pair of tongs to turn the steak on to its other side. Cook for another 3-4 minutes to medium rare (or your desired doneness). 
5. Remove from the heat and set the steak on a wooden board to rest for 10 minutes before slicing.

For the chimichurri 

1. Add the garlic, chilli, parsley, oregano, salt and a crack of pepper to a bowl. Using a spoon, mix and press together the ingredients.
2. Add the vinegar and oil and stir through. Taste and season as needed. Set aside until serving.

For the shoestring fries 

1. Using a mandoline slicer (or a very sharp knife), cut the potatoes into very thin slices. Once sliced, use a knife to cut long thin rectangles to make fries. Place the cut potatoes in water while you’re busy with the rest to prevent browning.
2. Heat a pot of oil until very hot, test by adding one fry to the oil. When it starts sizzling, the oil is ready.
3. Toss the fries in flour to coat lightly.
4. Add the fries in batches and cook until golden and crispy. Be careful not to overcook as they will burn.
5. Remove using a slotted spoon and place on a paper towel to drain. Sprinkle the crispy fries with sea salt to season.
6. To serve, slice your steak and top with a drizzle of chimichurri and crispy shoestring fries on the side. Add some mayonnaise or tomato sauce to have with your fries. Enjoy!

Stylist: Sjaan van der Ploeg
Photography: Peet Mocke/hmiimages.co.za 

Spice lover: Coconut fish curry with rice and baked wraps 

Serves 4 // Cooking time 25 minutes 

Ingredients 

1 Tbsp coconut oil
1 onion, finely chopped
2 garlic cloves, minced
1 red chilli, thinly sliced
1 tsp finely chopped ginger
1 tsp fennel seeds
1 tbsp curry powder
½ tsp ground turmeric
½ cup vegetable stock
1 tin (400ml) coconut milk
1 tsp fish sauce
3 hake fillets, cut into chunks
1½ tbsp lemon juice  

To serve 

½ cup fresh coriander
1½ cups cooked brown rice
2 multi seed wraps, torn in half 

Method 

1. Heat the oil in a deep pan over medium heat. Add the onion and cook until soft and translucent, about 5 minutes.
2. Add the garlic, chilli, ginger and fennel seeds and stir fry for 1-2 minutes.
3. Add the curry powder and turmeric and fry until fragrant, about 1 minute.
4. Pour in the stock, coconut milk and fish sauce, reduce the heat and simmer for 5 minutes until slightly reduced.
5. Add the fish and simmer until cooked through, about 5 minutes. Remove from the heat and stir through the lemon juice
6. Garnish the coconut fish curry with fresh coriander and serve with rice and oven baked wraps on the side.

Recipes & styling: Kate Turner
Photography: Andreas Eiselen // HMimages.co.za 

For the sweet tooth: Chocolate coffee panna cotta   

Serves 6-8 

Ingredients 

For the panna cotta   

2 tsp (10ml) gelatine powder 
5 Tbsp (75ml) tepid water 
¼ cup (60ml) Italian blend espresso 
3 slabs (90g each) 70% dark chocolate 
2 slabs (90g each) good-quality milk chocolate 
2 cup (600ml) cream 
Store-bought peanut brittle, chopped, for serving 
Cocoa powder, for serving    

Method 

1. Place gelatine and water in a bowl and stir quickly to combine. Set aside for 10 minutes to bloom (absorb liquid). 
2. Create a double-boiler by placing a small pot filled all the way with water on the heat.  Bring to a simmer and place a tight-fitting metal or glass bowl on top. 
3. Place chocolate in the bowl and stir until chocolate is (Your bowl should never be too hot to touch by hand, as chocolate will then split.) 
4. Whisk cream and castor sugar to stiff peaks. 
5. Mix warm (not hot) espresso and bloomed gelatine together, whisking until smooth. (If there are any granules left, microwave for 5-8 seconds until melted, careful not to let gelatine get hot.) 
6. Mix chocolate and cream together, then add gelatine mixture. 
7. Spoon the mixture into a 20cm serving dish or 6-8 ramekins. 
8. Set for 4-5 hours, or overnight for best results. 
9. Serve straight from the fridge, sprinkled with peanut butter brittle chunks and dusted with cocoa powder, if you like.

Recipes & styling: Liezl Vermeulen
Photographs: Zhann Solomons, Fresh Living Magazine   

The post Father’s Day dishes for every kind of dad  appeared first on MyKitchen.

Autumn just got a whole lot sweeter with these easy pear recipes! From a creamy cardamom and pear breakfast to a fresh salad, and even a delicious tart, the crunchy pear is the star of these yummy dishes.   

Creamy cardamom & pear overnight oats 

Serves 4  

Ingredients 

1 cup oats
2 cups pear juice
2 cardamom pods, crushed
½ tsp ground cardamom
1 tsp salt
2 cups plain yoghurt
3 pears, 2 chopped + 1 sliced
2 Tbsp peanut butter
1 tsp cinnamon 

Method 

1. Mix the oats, pear juice, cardamom pods, ground cardamom and salt together in a bowl. Cover and refrigerate overnight.
2. Fold through the yoghurt and chopped pear.
3. Top with sliced pear, peanut butter and cinnamon.

Recipe: Jezza Rae Larsen
Styling: Elizabeth Mackenzie
Photography: Jotham van Tonder // HMimages.co.za 

Steak & pear salad with homemade mint dressing 

Serves 4  

Ingredients 

For the steak 

500g steak
2 Tbsp olive oil  

For the dressing  

2 Tbsp red-wine vinegar
2 Tbsp chopped mint
⅓ cup olive oil
Salt and milled pepper 

For the pear salad 

1 cup watercress
2 cups rocket
2 radishes, thinly sliced
1 pear, cored and thinly sliced
1 disc feta, crumbled
¼ cup pumpkin seeds, toasted 

Method 

For the steak 

1. Heat a griddle pan over high heat. Drizzle the steaks with olive oil and season generously.
2. Grill for 2–3 minutes a side, then remove from the heat and rest before slicing into thin strips.

For the dressing 

1. Whisk all ingredients in a bowl. Season.

For the pear salad 

1. Toss the watercress, rocket, radishes and pear slices together in a bowl.
2. Top the salad with feta, pumpkin seeds and slices of steak.
3. Drizzle the dressing over the salad or serve on the side.

Recipe & styling: Kate Turner
Photography: Andreas Eiselen // HMimages.co.za 

Rooibos & pear frangipane tart 

Serves 6  

Ingredients 

For the rosé-poached pears 

2 cups rosé wine
2 cups water
1 cup brown sugar
¼ cup rooibos tea leaves
5cm lemon rind
1 cinnamon stick
3 pears, peeled  

For the pastry  

125g butter, at room temperature
1 cup white sugar
1 egg yolk
1 tsp vanilla essence
¼ tsp baking powder
1½ cups cake flour
3-4 Tbsp cold water 

For the frangipane crème 

100g butter, softened
1 cup icing sugar
1 tsp vanilla essence
1 egg
1 cup almond flour
1 Tbsp cake flour 

To decorate 

Flaked almonds, toasted  

Method 

For the rosé-poached pears 

1. Place all ingredients, except the pears, in a pot and bring to a simmer.
2. Add the pears and simmer for 20 minutes, until soft but not falling apart.
3. Strain out the pears, slice and remove the cores. Set aside.

For the pastry 

1. Cream together butter and sugar until light and fluffy.
2. Add egg yolk, vanilla and baking powder. Whisk until well combined.
3. Using your beater on a low speed, add the flour and water, 1 Tbsp at a time, until the dough comes together. Roll into a ball, wrap in clingfilm and refrigerate overnight.
4. Preheat oven to 170°C and grease a springform cake tin.
5. On a lightly floured surface, roll out the dough to about 1cm thick. Press into the base of the tin and prick all over with a fork.

For the frangipane crème 

1. Cream together butter, sugar and vanilla until pale.
2. Add the egg and mix well.
3. Fold in the almond flour and cake flour.

To assemble 

1. Spread the frangipane crème over the pastry. Arrange the poached pears on top. Sprinkle with the flaked almonds.
2. Bake for 30 minutes, until golden brown and set.

Recipes & styling: Chiara Turilli
Photography: Samantha Pinto 

Also read: Biltong and pear tartlets

The post 3 Pear recipes perfect for autumn  appeared first on MyKitchen.

Whether it’s creating a tender crumb in baked goods, tenderising meat or adding a tang to salads – good-for-you buttermilk is extremely versatile! 

Perfect pan-fried steak with Zhoug sauce 

Serves 2 

Experience the wonders of the Maillard reaction in this seared steak topped with a burst of Middle Eastern herbs and spices. 

Ingredients 

About 650g T-bone steak
Salt and milled pepper
1 Tbsp butter
Olive oil for frying
6 baby onions, peeled and halved  

For the zhoug sauce 

2 cloves garlic, chopped
30g coriander
2- 3 fresh jalapeño chillies, seeds removed
1 tsp ground cardamom
1 tsp ground cumin
1 tsp chilli flakes / cup olive oil
1 lime, zested and juiced 
Salt and milled pepper 

Method

1. Pat steak dry and season liberally.
2. Heat a cast iron pan over high. Placing fat-side down first, cook steak until most of the fat is rendered out, about 5 minutes.
3. Add butter to the pan and cook steak for about 4 minutes per side for medium-rare finish (or cook to your preferred doneness).
4. Remove from heat and set aside to rest for 10 minutes.
5. Add olive oil to a pan and sear baby onions on medium-high heat for about 6-8 minutes per side or until dark brown. Season and set aside.
6. For the zhoug sauce, place all ingredients in a blender and pulse until a thick sauce forms. Season.
7. Serve steak with the caramelised baby onions and zhoug sauce. 

Compiled by: Liezl Vermuelen 

Recipes & photographs: Fresh Living Magazine 

The post Perfect pan-fried steak with Zhoug sauce  appeared first on MyKitchen.

Get ready for poké perfection! Gail Damon shares her fast, fresh and flavourful bowls with dressings and toppings to match.   

Candied coconut & steak bowl 

Serves 2 

The candied coconut is just downright delicious! Great as a topping, even better as a snack. 

Ingredients

For the candied coconut  

1 cup coconut flakes
1 tsp canola oil 
2 tsp soy sauce 
1 tsp smoked paprika 
1 Tbsp honey (maple or golden syrup works well, too) 
Salt and milled pepper  

For the strawberry sambal  

200g strawberries, chopped 
¼ cup sherry vinegar 
2 tsp honey 
1 lemon or 2 limes, juiced and zested 
Handful chopped mint 
200-300g steak 

Salt and milled pepper 
Olive oil or butter, for frying 
2 cups brown rice 
1 cup shredded red and green cabbage 
1 avocado, cubed or sliced 
¼ cup pickled red onions 
Ponzu dressing
Sesame seeds and red chilli, for serving  

Method

1. Preheat oven to 160°C. 
2. Toss candied coconut ingredients together, season and spread evenly on a baking tray lined with baking paper. 
3. Bake for about 20-30 minutes until crispy. Cool. 
4. Combine strawberry sambal ingredients. Season and set aside. 
5. Heat a cast-iron or heavy-bottomed pan over high heat until smoking hot. 
6. Add oil or butter and sear steak 4-5 minutes a side (for medium-rare doneness). Set aside to rest before slicing. 
7. To assemble, divide rice between two bowls and top with steak, veggies, strawberry sambal and pickled onions. Garnish with candied coconut, sesame seeds and chilli to serve. 

Recipes and styling: Gail Damon 

Photographs: Zhann Solomons 

Also read: 3 fresh and flavourful poke bowl recipes

The post Candied coconut & steak bowl recipe appeared first on MyKitchen.