We go back to basics with our focus this month on the hearty root veg that essentially are the building blocks of any cuisine. Think warm, comforting recipes featuring onions, beetroot, sweet potato and turnips etc

Roasted onion and zesty asparagus tart 

SERVES 4-6 

TOTAL TIME 45 MIN 

INGREDIENTS

400g shortcrust pastry, defrosted
4 small red onions, peeled and quartered
Glug olive oil 
2 cloves garlic, grated
Salt and milled black pepper 
230g plain cream cheese
2 Tbsp chopped fresh herbs (we used parsley, thyme and coriander)
Pinch chilli flakes 
1 lemon, zested and juiced
200g asparagus tips 

For serving 

Nigella seeds (optional)
Fresh basil leaves 

METHOD 

1. Preheat oven to 180°C.
2. Grease 36cm rectangular tart pan.
3. Lightly flour a work surface and roll pastry into a rectangle slightly larger than the pan.
4. Gently press into pan, making sure pastry comes up the sides. Prick the base with a fork.
5. Place onions on a baking tray, toss with olive oil and garlic, and season.
6. Bake pastry and roast onions at the same time for 12–15 minutes until lightly golden and cooked through.
7. Remove from oven and allow to cool.
8. Combine cream cheese, herbs, chilli flakes, ½ zest and ½ lemon juice.
9. Spread cheese mixture over cooled pastry and top with onions and asparagus.
10. Bake for 10–12 minutes until golden and slightly charred.
11. Drizzle with remaining lemon juice and fi nish with a sprinkle of zest, nigella seeds and basil.

Chef’s tip:
When buying red onions, look for those that have dry outer skins and a heavy feel. The best place to store them is in a cool, dry and dark place. 

T-bone with garlic confit

SERVES 2–4 

TOTAL TIME 1 HR 30 MIN PLUS 1 HR MARINATING TIME 

INGREDIENTS 

For the garlic confit 

10–12 cloves garlic
2 sprigs fresh thyme
1 cup canola oil 

For the marinade 

1/3 cup olive oil
10 sprigs each rosemary and thyme, bruised
Handful parsley, chopped
8 peppercorns
2 lemons, zested
2 large T-bone steaks
Salt and milled black pepper
Knob butter, for frying 

METHOD 

1. Preheat oven to 170°C.
2. Place garlic, thyme and oil in an ovenproof bowl and cover with foil.
3. Roast for 60–80 minutes, remove and set aside.
4. Combine marinade ingredients and crush three cloves of confit garlic into mixture. Brush onto steaks.
5. Set aside to marinate, covered, for 30–60 minutes at room temperature.
6. Heat a pan with some marinade until smoking hot, or prepare hot coals.
7. Season steaks generously. Pan-fry or braai steaks for 3–4 minutes per side for medium rare, adding a knob of butter 1 minute before removing from heat.
8. Wrap in foil and rest for at least 8 minutes.
9. Top steaks with garlic confit and serve steak sliced or whole.

FOODIE FACT
To confit an ingredient is to cook it low and slow submerged in fat. The result? A super-soft texture and subtle sweetness. 

Zesty and spicy dipping sauce

MAKES ½ CUP 

TOTAL TIME 10 MIN  

Combine ½ finely chopped red onion, handful chopped parsley, 2 Tbsp chopped coriander and 1 chopped red chilli. Add ¼ cup canola oil and 2 Tbsp lemon juice. Season well and serve with steaks, wedges or fries. 

Shoestring fries

TOTAL TIME 30- 40 MIN 

SERVES 8 AS A SIDE  

INGREDIENTS 

Vegetable oil, for deep-frying
8 large chipping potatoes, peeled and cut into match sticks
Fine salt, for serving 

METHOD 

1. Fill a large pot with oil to about . full and heat to 180°C or until one chip floats and is coated in small bubbles.
2. Deep-fry chips in batches for 5–6 minutes or until golden and cooked through.
3. Drain on kitchen paper, sprinkle with salt and serve immediately, topped with your favourites. Try crispy bacon, sliced jalapeno or a silky cheese sauce.

Masala sweet potato wedges

SERVES 4 AS A SIDE  

TOTAL TIME 40 MIN 

INGREDIENTS 

6 large sweet potatoes, cut into thick wedges
3 Tbsp olive oil
2 Tbsp garam masala
2 tsp medium curry powder
1 tsp paprika
Salt, to taste
1 bulb garlic, halved
Handful fresh or dry curry leaves (optional) 

METHOD 

1. Preheat oven to 200°C.
2. Place wedges in a single layer on a greased and lined baking tray.
3. Drizzle with oil and sprinkle with spices. Season and toss well to coat evenly.
4. Nestle garlic and curry leaves (if using) in between wedges.
5. Roast for 25–30 minutes or until cooked through and golden, turning every 10 minutes or so.
6. Serve with zesty dipping sauce as a side to T-bone steaks.

The post Make these root veggies stand-out players in your pantry appeared first on MyKitchen.

This popular Tuscan dish is essentially a massive T-bone steak that is shared between two or more people. You can use any beef for Bistecca alla Fiorentina, but because of the delicacy of the traditional meat (from Chianina cattle), it is best cooked simply without any bells and whistles, and served rare to emphasise the flavour.

SERVES 4 // COOKING TIME 55 min

INGREDIENTS
For the potatoes
400 g baby potatoes
3 tbsp olive oil
1 sprig rosemary
For the steak
2 tbsp olive oil
2 tbsp chopped rosemary
2 garlic cloves, crushed
Zest and juice of 1 lemon
1 tsp salt
1 tsp pepper
700 g T-bone

METHOD
For the potatoes
1. Preheat oven to 200°C.
2. Arrange the potatoes on a lined baking tray, drizzle with the olive oil and sprinkle over the rosemary. Season well.
3. Roast for 30–35 minutes until golden and crispy.
For the steak
1. Combine the olive oil, rosemary, garlic, lemon zest and juice, salt and pepper.
2. Pour over the steaks and allow to marinate for at least 30 minutes, preferably overnight.
3. Make sure the steaks are at room temperature.
4. Heat a pan over high and fry the T-bone for 4 minutes on each side, or until cooked to your liking.
5. Serve your Bistecca alla Fiorentina with the hot potatoes on the side.

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

Read to take your T-bone to the next level? Learn the art of glazing with Marmite.

The post Traditional Tuscan Bistecca alla Fiorentina appeared first on MyKitchen.

A simple foundation plus a simple dish = a meal unlike anything you’ve ever tried! Become a pro with this Marmite-glazed T-bone steaks.

SERVES 4 // COOKING TIME 50 min

INGREDIENTS
For the Marmite glaze
3 tbsp butter
3 tbsp Marmite
6 tbsp honey
¼ cup whisky
¼ cup beef stock
3 tbsp muscovado sugar
1 tsp smoked paprika
For the T-bone steaks
4 × 125 g T-bone steak
½ cup olive oil

METHOD
For the Marmite glaze
1. Fry the butter until melted and nutty brown.
2. Turn the heat down to medium and add the rest of the ingredients.
3. Simmer for 15 minutes, until the glaze is reduced and very sticky.
For the T-bone steaks
1. Toss the steaks in the oil. Season with salt and pepper.
2. Heat a pan until it is smoking hot.
3. Fry the steaks for 5 minutes on one side.
4. Flip the steaks over, add half the glaze and toss to coat. Fry for a further 4 minutes.
5. Allow the steaks to rest for 10 minutes, then slice and spoon over the remaining glaze.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

Test out your skills with this lemon-and-rosemary-infused honey glaze on salmon!

The post Learn the art of glazing with these Marmite-glazed T-bone steaks appeared first on MyKitchen.

Feast your eyes on this juicy perfectly braaied T-bone steak with chilli chimichurri. Try it once and we can promise you’ll be making it over and over again.

SERVES 4 // COOKING TIME 20 min

INGREDIENTS
For the chilli chimichurri
1 cup parsley
½ cup olive oil
¼ cup white vinegar
2 cloves garlic
1 red chilli
2 tsp cumin seeds, toasted and finely ground
½ tsp salt
For the T-bone
500 g T-bone steak
Olive oil, to rub

METHOD
For the chilli chimichurri
1. Blitz together all ingredients until chopped, but not puréed.
For the T-bone
1. Rub steak with olive oil and salt and pepper.
2. Braai over hot coals for 5 minutes on each side, until nicely charred on the outside, but medium-rare inside.
3. Serve the chops with the chimichurri.

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

The post Perfectly braaied T-bone steak with chilli chimichurri appeared first on MyKitchen.