Your summer roasts just got a whole lot more delicious! A mango-infused marinade really makes the flavours of this spatchcock chicken roast stand out.

SERVES 6 // COOKING TIME 2 hours

INGREDIENTS
For the spatchcock chicken
1 mango, pitted and chopped
1½ tsp garlic powder
3 tbsp soy sauce
3 tbsp brown sugar
1 chicken, spatchcocked
1½ tbsp olive oil
For the sauce
½ cauliflower, chopped and steamed
3 green chillies, chopped
2½ cups coriander
2 tbsp olive oil

METHOD
For the chicken
1. Preheat oven to 190ºC.
2. Blend the mango, garlic powder, soy sauce and sugar together until smooth.
3. Season the chicken with salt and pepper and then spread the mango marinade over it, making sure it is fully coated. Drizzle with the olive oil.
4. Roast for about 1½ hours until the chicken is completely cooked through. Baste with the marinade halfway through.
For the sauce
1. Blend all the ingredients together until smooth.
2. Spoon onto a serving platter and place the chicken on top.

Recipe & styling: Chiara Turilli
Photography: K-Leigh Siebritz // HMimages.co.za

How about something meat-free and locally-inspired? Our falafel sliders with mango atchar-tahini sauce are the perfect appetisers.

The post Mango-marinated spatchcock chicken roast appeared first on MyKitchen.

This is the perfect treat for those sunny days! Everyone at the breakfast table will want a heap of these banana flapjacks with pineapple cream.

SERVES 8 // COOKING TIME 50 min

INGREDIENTS
For the flapjacks
2 bananas
2½ cups flour
1 cup milk
2 eggs
3 tbsp butter, melted
2 tbsp sugar
2½ tsp baking powder
1 tsp vanilla essence
½ tsp salt
For the pineapple cream
1 pineapple, finely chopped
¼ cup honey
1 cup cream cheese

METHOD
For the flapjacks
1. Add all the ingredients to a blender and puree until smooth and fully combined. Transfer to a bowl and allow to rest for 20 minutes.
2. Heat a non-stick pan over medium-high heat. Ladle 1/3 cup batter into the pan and swirl to coat the bottom. When the flapjack bubbles on top, flip it and cook for 1 minute. Remove and repeat with the rest of the batter.
For the pineapple cream
1. Bring pineapple and honey to a simmer in a pot and cook for 10 minutes. Cool completely.
2. Fold through the cream cheese.
3. Serve the banana flapjacks topped with pineapple cream.

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

The post Banana flapjacks with pineapple cream appeared first on MyKitchen.