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.

You can put together this this steak and pear salad in no time for a fresh and light summery dish. Don’t forget the home-made dressing!

SERVES 4 // COOKING TIME 20 min

INGREDIENTS
For the steak
500 g steak
2 tbsp olive oil
For the dressing
2 tbsp red-wine vinegar
2 tbsp chopped mint
⅓ cup olive oil
Salt and pepper
For the pear salad
1 cup watercress
2 cups rocket
2 radishes, thinly sliced
1 pear, cored and thinly sliced
1 wheel 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 to taste.
For the pear salad
1. Toss the watercress, rocket, radishes and pear slices together in a bowl.
2. Top the salad with feta, toasted pumpkin seeds and slices of steak.
3. Drizzle the dressing over the salad or

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

Steak also pairs deliciously with spanspek and paprika in this supercharged salad.

The post Steak and pear salad with home-made mint dressing appeared first on MyKitchen.

We’re making the most of summer’s bounty this season and including fresh fruit wherever possible – like with this beetroot tabbouleh with blueberry pickle.

SERVES 4–6 // COOKING TIME 40 min

INGREDIENTS
For the beetroot tabbouleh
1½ cups bulgar wheat
1 tbsp + ⅓ cup olive oil
3 beetroots, grated
Salt and pepper
30 g parsley, finely chopped
½ red onion, finely chopped
2 tbsp lemon juice
For the blueberry pickle
1 cup blueberries
100 ml apple-cider vinegar
2 tbsp white sugar
1 tsp salt

METHOD
For the beetroot tabbouleh
1. Place the bulgar wheat in a bowl and pour over 2 cups boiling water. Cover and leave to steam for 20 minutes.
2. Heat 1 tbsp oil in a pot over high heat. Stir-fry the beetroot for 10 minutes, until soft. Season with salt and pepper and leave to cool for 10 minutes.
3. Add the beetroot, the remaining 1 3 cup oil, parsley, onion and lemon juice to the bulgar wheat. Toss to combine.
For the blueberry pickle
1. Combine all the ingredients in a bowl. Leave to pickle for 15 minutes. Toss to mix before serving.

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

This plum salad with mint and bulgar wheat is another summertime fruity favourite!

The post Beetroot tabbouleh with blueberry pickle appeared first on MyKitchen.

We love a dessert that’s made so fresh and naturally, it could be your breakfast! And our buckwheat and blueberry crumble is exactly that.

SERVES 6 // COOKING TIME 1 hour 5 min

INGREDIENTS
For the filling
1 kg blueberries
2 green apples, peeled and cored
1 tbsp lemon juice
1 tbsp cornflour
1 tsp cinnamon
1 tsp vanilla essence
½ tsp cardamom
For the blueberry crumble
½ cup buckwheat flour
⅔  cup walnuts, chopped
¼ cup desiccated coconut
¼ cup oats
4 tbsp raisins
1 tsp cinnamon
Pinch salt
2 tsp brown sugar
2 tbsp honey
¼ cup butter
1 cup buckwheat flakes

METHOD
For the filling
1. Preheat oven to 180°C.
2. Bring all the ingredients to a simmer over medium heat. Cook for 20 minutes, until thickened.
3. Pour into an oven dish and set aside.
For the blueberry crumble
1. Mix all of the dry ingredients together, except the flakes.
2. Whisk the honey and butter together and mix it into the dry ingredients. The mixture should be slightly moist.
3. Sprinkle the crumble in an even layer on top of the filling. Top with the buckwheat flakes.
4. Bake for 25 minutes, until the crumble begins to brown and you see the blueberries.
5. Serve with extra blueberries and fresh cream.

Recipe & styling: Chiara Turillil
Photography: Gareth van Nelson // HMimages.co.za

Did someone say brunch? These miniature fruit phyllo pastries are a must for your breakfast spread!

The post Buckwheat and blueberry crumble appeared first on MyKitchen.

Tangy granadilla gives these elegant vanilla panna cottas a delicious, fruity upgrade that is perfect for your summer desserts.

SERVES 4–6 // COOKING TIME 4 hours, plus overnight

INGREDIENTS
For the vanilla panna cottas
3 cups cream
1 cup milk
150 g sugar
1 vanilla pod, halved and scraped
5 gelatin leaves
For the granadilla jelly
150 g sugar
2 tbsp water
3 gelatin leaves
2 cups granadilla pulp

METHOD
For the vanilla panna cottas
1. Heat the cream, milk, sugar and vanilla until small bubbles surface along the edge of the pot. Turn off the heat.
2. Place gelatin leaves in a small bowl and cover with cold water. Allow to soften for a few minutes before draining.
3. Whisk the soft gelatin into the cream mixture until combined.
4. Strain the mixture into a jug and pour into moulds, making sure to leave enough space for the jelly. Cover with cling film and refrigerate for 3 hours.
For the granadilla jelly
1. Heat the sugar and water for 5 minutes over medium heat.
2. Place gelatin leaves in a small bowl and cover with cold water. Allow to soften for a few minutes before draining.
3. Whisk the gelatin into the sugar syrup and allow to cool.
4. Add granadilla pulp to the gelatin mixture and mix before pouring it into a jug.
5. Carefully add the jelly to the panna cottas, pouring it over the back of a spoon to avoid disturbing them.
6. Refrigerate the panna cottas with jelly overnight to set.

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

Curious about more granadilla-infused creations? Our quick granadilla fruit cake is ideal for brunches and picnics.

The post Vanilla panna cottas with granadilla jelly appeared first on MyKitchen.

We love fresh bowls of fruit in summer, but this watermelon poke bowl takes it a step further. You can also add a cubed chicken breast for extra protein.

SERVES 4 // COOKING TIME 10 min

INGREDIENTS
2 cups cooked brown rice (±½ cup dry rice)
3 cups cubed watermelon
1 avocado, quartered
¼ cup pickled ginger
2 tbsp sesame seeds
2 spring onions, sliced
Micro-coriander, to serve
¼ cup tahini
4 tsp soy sauce
2 tsp honey

METHOD
1. Arrange the brown rice, watermelon cubes, avocado and ginger in bowls. Sprinkle with sesame seeds, spring onions and micro-coriander.
2. Whisk together the tahini, soy and honey. Drizzle over the bowls.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za

What about breakfast? We have you covered with this melon muesli breakfast bowls.

The post Love summer with this watermelon poke bowl appeared first on MyKitchen.