In this edition of MK Test Kitchen, we test out slow roasted lamb recipes from two of our favourite international foodies, Jamie Oliver and Yotam Ottolenghi.  

Yotam Ottolenghi’s roast lamb

Serves 8

This yoghurt crust works wonderfully on roast chicken or beef.

Ingredients

For the marinade

1½ Tbsp allspice berries
1½ tsp cumin seeds and coriander seeds
1½ tsp paprika
1½  tsp black peppercorns
½ tsp ground turmeric
¼ tsp ground cloves
1 tsp soft light brown sugar
5-6cm piece fresh ginger, peeled and roughly chopped
1 head of garlic, cloves separated, peeled and roughly chopped
1 medium onion, peeled and roughly chopped
1/3 cup double-cream plain yoghurt
Salt and milled pepper

For the lamb

2kg bone-in lamb leg, trimmed of excess fat

2 Tbsp sunflower oil
1 packet plum tomatoes, halved
2 medium onions, peeled and quartered
5 cloves garlic, peeled
2 Tbsp tomato paste
¼ cup apple cider vinegar
1-2 scotch bonnet chillies, pierced all over with a knife (optional)
2 cinnamon sticks
2 cups chicken stock
600ml full-fat coconut milk
500g black-eyed beans, cooked

For the salsa

½ bag plum tomatoes (about 2 or 3), halved, deseeded and finely chopped
1 medium red onion, peeled and finely chopped
1 punnet coriander, leaves and soft stems, roughly chopped
½ lime, juiced

Method

1. Finely crush the allspice berries, cumin, coriander and black peppercorns in a pestle and mortar.
2. Blitz together all the marinade ingredients, except the yoghurt, into a paste.
3. Add yoghurt and blitz for a few seconds until smooth.
4. Coat the lamb in
the marinade, loosely cover with clingfilm and chill for at least 1 hour.
5. Preheat oven to 170°C.
6. Heat oil in a pot and sauté́ half the tomatoes, onion and garlic for about 3-5 minutes, until golden and softened.
7. Transfer to a bowl and repeat the process with the remaining tomatoes, onion and garlic.
8. Add the first batch back into the pan and stir through tomato paste, vinegar, scotch bonnets (if using), cinnamon and stock.
9. Add the mixture to a large roasting tray then place lamb and any excess marinade on top.
10. Cover with foil and roast for 2 ½ hours.
11. Stir through the coconut milk and beans into sauce and roast for a further 45-60 minutes.
12. Remove from the oven and rest for at least 15-20 minutes.
12. Combine the salsa ingredients and season.

13. Serve the lamb with lashings of the delicious sauce and garnished with fresh herbs and salsa on the side.

Also read: Roast lamb with garlic and tomato sauce

Jamie Oliver’s slow roasted lamb

Serves 6

Make sure to cover the meat with foil after cooking so that it retains all its juices while resting.

Ingredients

5 beef sausages, casings removed
1 punnet fresh sage, leaves picked
2 small bulbs fennel, chopped
2 red onions, chopped
1 cup white wine
1 cup cubed sourdough bread
3kg deboned lamb shoulder
1 bulb garlic, cloved peeled

For the green sauce

1 Tbsp pistachios or almonds
1 Tbsp olives
1 Tbsp capers, drained
2 Tbsp chopped baby gherkins or cornichons
4 anchovy fillets
2 Tbsp English mustard
1 punnet mint, leaves picked
1 punnet parsley, leaves picked
Glug red wine vinegar
Glug olive oil

Method

1. Heat oil in a large pan and sauté sausage meat for about 5-6 minutes until golden and slightly crispy. (Use the back of a spoon to break the mince up if needed).
2. Add sage, fennel and onions and cook over a low-medium heat for about 20 minutes or until soft and caramelised. (Remember to stir, and do not burn any of the bits.)
3. Pour in the wine, then simmer for another 5 minutes.
4. Season, taste and adjust seasoning if needed.
5. Stir in sourdough chunks, remove from the heat and set aside to cool completely.
6. Place lamb onto a work surface, meat side facing up. Season well.
7. Place cold stuffing onto one end of the lamb and roll up to enclose. Secure with kitchen twine.
8. Preheat oven to 150°C.
9. Drizzle a deep baking tray with oil, scatter with garlic and place lamb on top.
10. Roast lamb for 3.5 to 4 hours, covered and basting with tray juices every 20 minutes.
11. Remove lamb from tray, cover with foil and leave to rest for 1 hour.
12. Blitz together the green sauce ingredients until desired consistency.
13. Serve lamb sliced and drizzled with green sauce.

Stuffing step by step

Step 1

Step 2

Step 3

Step 4

THE MK JUDGING PANEL

I really enjoyed Jamie Oliver’s recipe. The stuffing is simply delicious and can actually become a meal on its own. The meat was incredibly juicy and tender, too.

SAN-MARI MOUTON
Art Director

I think the cut of lamb used in Yotam’s recipe was a good choice, as well as the delectable black bean and tomato sauce it gets served with.

SJAAN VAN DER PLOEG 
Food Stylist

It honestly is tricky to choose between the two as both recipes are winners in my eyes. I’m obsessed with the stuffing in Jamie’s recipe and that coconut sauce in Yotam’s is to die for. In both recipes, the meat was incredibly tender, not dry at all and packed with so much flavour.

CHAD JANUARY
Editor

I loved Yotam’s recipe simply because lamb is quite a rich piece of meat, but paired with the coconut, tomato and black bean sauce, it cuts through that richness beautifully.

ZHANN SOLOMONS
Head of Photography

I’m obsessed with Jamie’s recipe! It’s quite rich, but since lamb is such a showstopper roast, you’ll want to give it the decadence that it deserves. That green sauce is quite fragrant and flavourful so it could be used to accompany any roast, be it chicken, beef or pork. A sure winner for me!

MURUSHKA LALGITH
Digital Intern 

Roast with the most

• Although whole roasted lamb can be considered quite a costly meal, there are many ways to not only cut the costs, but get even more out of your roast:
• Swap out the leg of lamb or lamb shoulder for a cheaper cut like beef brisket, which although costs less, can be treated in the same manner.
• Omit the sausage and pistachios in the stuffing for Jamie’s recipe and bulk up with the torn bread chunks, fresh herbs and almonds.
• Cook both lamb dishes for about 1-2 hours longer over a low heat until it is soft enough to be shredded with a fork. The shredded meat will feed a crowd better as opposed to thick slices.
• Once lamb has been removed from the bone, toss the leftover bones and pan drippings into a pot. Top with water and 1 can chopped tomatoes to create a delicious gravy to pair with it.
• Any leftover stuffing can be rolled into meatballs, pan-fried until golden and tossed into cooked pasta and drizzled with pan drippings for a delicious weeknight meal. Remember to season well and add a splash of lemon juice or Worcestershire sauce. Thicken with corn flour if desired.

Words, Recipes and Styling: Chad January
Photographs: Zhann Solomons

Also read: A burger bonanza in MyKitchen 

The post MK test out 2 yummy slow roasted lamb recipes appeared first on MyKitchen.

Transform from novice to confident cook effortlessly with these kitchen hacks, Enjoy!

1 Golden nuggets  

For potatoes that are fluffy on the inside and crispy on the outside, try this neat trick.

1. Par-boil peeled potatoes in a pot of salted water, drain and allow to cool slightly. They should still be quite fi rm.
2. Place the potatoes into a pot or bowl with a filled lid. Shake them for a few seconds to rough up the edges slightly (it’s the roughed up edges that will crisp up beautifully).
3. Fry or roast them in either hot oil or duck fat until crispy and golden.
4. Season generously to serve.

2 Roast master  

1. Timing

Remember this one golden rule: when cooking any large roast (chicken, beef, pork or lamb), cook for 20 minutes to start, then add 20 minutes per 500g. For example a 2kg roast should cook for 1 hour and 20 minutes.

2. Colour

If the roast starts to brown too quickly and there’s still loads of cooking time to go, loosely cover it with foil to slow down the browning process.

3. Moisture

A fabulous roast should be succulent. Make sure to baste regularly (every 15 minutes or so) with either melted butter, a marinade or its own pan juices.

3. The stuffing dreams are made of  

To prevent your stuffing from becoming soggy and heavy, use day-old bread to make your crumbs. Stale bread absorbs flavours and is a great binding agent.

Place roughly torn pieces of bread on a greased baking tray with a few sprigs of rosemary and freshly chopped garlic cloves. Spread out into a thin layer to ensure heat is evenly distributed.

Drizzle with olive oil and bake at 180°C for 3-5 minutes or until golden. Allow to cool. In a small bowl, combine the cooked stuffing with one egg to bind.

If you want a zing of interesting flavours, consider adding chopped nuts like pecans or macadamias, or opt for something sweeter such as sultanas or dried apricots. Meat lovers will enjoy a handful of chopped cooked chorizo or bacon too.

Pistachio and cranberry stuffing

Makes enough for 1 roast

Total time: 25 minutes

Ingredients

Olive oil 2 tbsp

Large onion, finely chopped 1

Garlic, crushed 2 cloves

Butter 1/4 cup Stale bread, chopped 4 cups

Dried cranberries, finely chopped 1/2 cup

Unsalted pistachios, unshelled and finely chopped 100g

Sage leaves, finely chopped 3

Fresh parsley, finely chopped 1/3 cup

Eggs, lightly whisked 2

Method

1. Preheat the oven to 200°C.
2. Add the oil to a deep hot pan with the onions and fry until translucent.
3. Turn the heat down to medium and add the garlic. Cook for 20 seconds.
4. Add butter and stale bread to the pain and cook for 8-10 minutes until golden and crispy. 5. Add the cranberries, pistachios, sage and parsley and cook for a further 2 minutes.
5. Remove the mixture from the heat and put it into a bowl. Allow to cool until lukewarm. Add in the eggs and mix well for at least a minute to combine.
6. Use the stuffing with poultry, meat or fish.

Glorious gifts

Cut costs by making cheap and cheerful spoils at home.

Gingerbread men-in-a-jar

Makes 30 biscuits
Total time: 20 minutes + 40 minutes chill time

Ingredients

1 cup butter, softened

1 cup brown sugar

1 ⅓ cups maple-flavoured syrup or molasses

2 eggs

1 tsp vanilla essence

5 cups cake flour

1 tbsp ground cinnamon

2 tsp ground ginger

A pinch of nutmeg

1 tsp bicarbonate of soda

1 tsp salt

½ tsp ground cloves

Method

1. Cream the butter, sugar and maple-flavoured syrup or molasses until pale and fluffy.
2. Slowly whisk in the eggs and vanilla.
3. In a separate bowl, combine the cake flour, cinnamon, ginger, nutmeg, bicarb, salt and cloves.
4. Whisk the wet ingredients into the dry ingredients until it forms a dough.
5. Roll the dough into a ball and cover with cling film. Rest for 10-15 minutes.
6. Unwrap and roll out onto a floured surface to 2cm in thickness.
7.  Preheat the oven to 190°C.
8. Using a cookie cutter, cut out about 30 gingerbread men and place on a greased and lined baking tray. Allow to chill in the fridge for 30-40 minutes.
9. Remove from fridge and bake for 15-20 minutes. All to cool completely.
10. Fill jars with a few cookies, a small bag of premade icing and some sprinkles.

Sticky onion marmalade jar  

1. Heat oil in a large pan and cook
2. 4 thinly sliced onions over a low heat for about 12-15 minutes.
3. Add 2 tbsp butter, ¼ cup each balsamic vinegar and brown sugar and stir through to coat onions.
4. Continue to cook over a low heat for about 8-10 minutes until reduced and syrupy. Stir through 1 tsp freshly chopped thyme and season well.
5. Allow to cool completely before storing in sterilised jars.

 Spiced rum jars  

To create a fun rum infusion that will appeal to everyone’s palate, fill a jar with flavourful ingredients like dried citrus slices, star anise, cardamom, cloves and cinnamon sticks. If you’re feeling generous, gift with a small bottle of rum or whisky and you’ll be the toast of the town.

Top tip

If you want to bin the booze, add a bag of rooibos tea to the jar to complete the ingredients for a flavourful ‘hot toddy’ or iced tea!

Also read: Recipe: Sundried tomato, basil pesto and gooey cheese wreath

The post Take The Stress Out Of Cooking With These Tips appeared first on MyKitchen.

This ​​roast chicken with bulgur wheat, date and rosemary stuffing will get you into the Christmas spirit like no other dish.

SERVES 6 //  COOK TIME 1 hr 45 minutes

INGREDIENTS 
For the bulgur wheat date stuffing
2 tbsp vegetable oil
2 tbsp butter
2 onions, halved and sliced
1 tsp ground cinnamon
2 tsp ground cumin
2 tbsp finely chopped rosemary
1 cup bulgur wheat
2 cups boiling water
20 pitted dates, roughly chopped
For the roasted chicken
1 whole chicken
3 tbsp melted butter
1 tsp salt
1 tsp ground cinnamon
1 tsp ground cumin 
Rosemary sprigs, extra, to serve

METHOD
1.  For the bulgur wheat date stuffing:
2. Heat oil and butter in a large frying pan. Add onions and fry, stirring, for 5 minutes or until golden.
3.  Add cinnamon, cumin and rosemary and cook for a minute until fragrant.
4.  Add the bulgur wheat and stir to incorporate with the spices and onions. Add water and cook for 10 minutes until bulgar wheat is tender. Stir through the dates. 
5.  Transfer the mixture to a baking sheet to cool.
For the roasted chicken
1. Take chicken out of the refrigerator 1 hour before cooking to come to room temperature. 
2. Preheat oven to 200°C.
3. Place chicken in a roasting tray. Stuff the cavity of the chicken with the bulgur wheat date stuffing.
4. Brush the chicken with melted butter and sprinkle with salt and spices.
5. Warm-up any leftover bulgur wheat stuffing. Place on a large platter around the chicken to serve and garnish with extra rosemary.

Quick tip: Roast chicken for 1 – 1 ½ hours, depending on its size, until the skin is golden and crisp, and the juices run clear when the breast is pierced. If the chicken isn’t cooked and starts getting too dark, cover loosely with tin foil.  A good rule of thumb when roasting a whole chicken is to cook it 20 minutes per 500g of its total weight.

These Hawaiian chicken burgers are the perfect summer dish. Easy-to-make, refreshing and super tasty! Serve with potato wedges and you’re good to go!

The post ​​Roast chicken with bulgur wheat, date and rosemary stuffing appeared first on MyKitchen.

Going vegan for Christmas has never been easier! This whole roast butternut is the perfect way to celebrate – complete with stuffing and vegan gravy.

SERVES 6 // COOKING TIME 3 hours

INGREDIENTS
For the whole roast butternut
1 cup basmati rice
1 cup water
½ cup vegetable stock
2 tbsp chopped parsley
1½ tbsp chopped thyme
1 onion, chopped
2 garlic cloves, chopped
3 tsp flaxseed
2 tbsp hot water
½ cup dried cranberries
⅓  cup flour
1 large baby marrow, halved lengthways
1 carrot
1 butternut, halved lengthways and seeded
For the vegan gravy
¼ cup vegan margarine
½ onion, finely chopped
2 tbsp flour
2 cups vegetable stock
1 tbsp soy sauce

METHOD
For the whole roast butternut
1. Preheat oven to 200°C.
2. Bring the rice, water and stock to the boil over medium-high heat. Cook for 20 minutes, until the rice is cooked. Strain and stir in the chopped herbs.
3. Add some oil to a pan over medium heat. Fry the onion for 5minutes, until soft. Add the garlic and fry for another 2 minutes, until fragrant. Add the rice and season to taste.
4. Whisk flaxseed and water.
5. Mix together the flaxseed, rice, cranberries and flour, until everything is fully incorporated.
6. Scoop out the flesh from the baby marrow, leaving a 5 mm border. Trim the carrot to fit inside one half of the baby marrow.
7. Scoop enough flesh from one half of the butternut to fit the baby marrow with the carrot inside. Fill the other baby marrow half with the rice stuffing and sandwich on top of the carrot.
8. Scoop enough flesh from the other half of the butternut to fit the remaining rice stuffing.
9. Prick the butternut flesh all over with the fork, and secure the two halves together with kitchen string.
10. Brush with oil, wrap in foil and roast for 1⅛ hours, until tender. Allow to rest inside the foil for 20 minutes before carving.
For the vegan gravy
1. Melt the margarine in a pan over medium heat. Add the onions and fry for 5 minutes, until lightly browned.
2. Add the flour and fry, stirring constantly, for 2 minutes.Whisk in the stock and soy sauce and cook for 3 minutes, whisking constantly, until thickened.
3. Strain and season to taste.

Recipe & styling: Jezza-Rae Larsen
Photography: Gareth van Nelson // HMimages.co.za

These beetroot folders with tofu will add even more deliciousness to your vegan spread!

The post Whole roast butternut with rice, carrot and baby marrow appeared first on MyKitchen.

We took some Thanksgiving inspiration from the West for this braaied turkey, but put a South African spin on it – naturally!

SERVES 8–10 // COOKING TIME 3 hours

INGREDIENTS
For the braaied turkey
1 × 6 kg turkey, giblets removed
3 tbsp olive oil
1 tbsp brown sugar
1 tbsp paprika
2 tsp dried sage
2 tsp dried mixed herbs
For the apple and cranberry stuffing bake
3 tbsp butter
1 onion, chopped
3 celery stalks, chopped
500 g sourdough bread, cut into cubes
1 apple, chopped
1 cup dried cranberries
2 tbsp chopped sage
1 tbsp thyme
¼ tsp cinnamon
2 cups chicken stock
1 egg

METHOD
For the braaied turkey
1. Pat the turkey dry with a paper towel.
2. Mix the remaining ingredients together and season with salt and pepper.
3. Rub all over the turkey and under the skin, being careful not to make any holes in the skin.
4. Place turkey in a foil container and cover with foil. Place in the centre of your braai grid over medium coals. Braai for 1 hour, replenishing the coals and checking the heat regularly.
5. Open up the foil package and baste the turkey with the cooking juices. Then remove the foil covering the top and braai for another 1–1½ hours, basting regularly, until the skin has crisped up and the turkey is cooked through.
6. Remove from the braai and allow to rest for 20 minutes before carving and serving.
For the apple and cranberry stuffing bake
1. Melt the butter in a pan over medium heat and fry the onion and celery until soft and translucent.
2. Mix together the bread, apples, cranberries, herbs and spices. Then mix through the onion and celery, stock and egg.
3. Create a foil package and add the stuffing mixture.
4. Place it on the braai grid next to your turkey and braai for 30–40 minutes, until set and cooked through.

Recipe: Nicola Naudé
Styling: Kate Turner
Photography: K-Leigh Siebritz // HMimages.co.za

Since the festive season is all about braaing, you’ll have plenty of opportunities to make even more delicious meats – including this braaied snoek.

The post Braaied turkey with apple and cranberry stuffing bake appeared first on MyKitchen.

Still looking for a juicy feast to take centre stage at the Christmas dinner table? You and your guests won’t be able to resist this pork belly with roasted hazelnut and cranberry stuffing!

SERVES 6–8 (depending on the size of the pork belly) // COOKING TIME 3 hours 20 min

INGREDIENTS
½ cup dried cranberries, chopped
10 g chopped thyme
½ cup breadcrumbs
½ cup hazelnuts, roasted and chopped
1 apple, diced
1 egg
50 g butter, melted
1 deboned piece of scored pork belly, measuring roughly 35 × 25 cm
1 tbsp salt

METHOD
1. Preheat oven to 190°C.
2. Mix all the stuffing ingredients together in a bowl.
3. Spread the mixture along the centre of your pork belly, leaving a 2–3 cm gap on the ends (the stuffing will be pushed out to the edge when you start rolling).
4. Tie up the belly – start in the middle and then work outwards, with each tie being roughly 1.5 cm apart.
5. Before roasting, sprinkle salt all over the top of the belly.
6. Roast for about 2–2½ hours, until a golden crackling forms on the outside.
7. Allow the belly to rest for 30 minutes before carving.

Recipe & Styling: Diane Heierli
Photography: Christoph Heierli

The post Pork belly with roasted hazelnut and cranberry stuffing appeared first on MyKitchen.