tender - MyKitchen https://mykitchen.co.za/tag/tender/ Money-saving meals for every day Mon, 01 Dec 2025 06:54:49 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 https://mykitchen.co.za/wp-content/uploads/2017/02/MK-logo-32.jpg tender - MyKitchen https://mykitchen.co.za/tag/tender/ 32 32 Chilli & plum hammer roast   https://mykitchen.co.za/chilli-plum-hammer-roast/ Fri, 21 Nov 2025 16:28:02 +0000 https://mykitchen.co.za/?p=21142

This chunky cut of meat requires low and slow cooking, making it the perfect dish to prepare the day before. Swap it for thick-cut beef shin for an everyday cut. Chilli and plum hammer roast  Serves 8-9. 2 (about 1.6kg each) beef shin hammer roasts Salt and milled pepper 2 Tbsp olive oil 2 stalks […]

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This chunky cut of meat requires low and slow cooking, making it the perfect dish to prepare the day before. Swap it for thick-cut beef shin for an everyday cut.

Chilli and plum hammer roast 

Serves 8-9.

2 (about 1.6kg each) beef shin hammer roasts
Salt and milled pepper
2 Tbsp olive oil
2 stalks celery, finely sliced
1 spring onion, chopped
1 punnet (20g) coriander, stalks and leaves separated
6 cloves garlic, chopped
3cm knob ginger, peeled and sliced
6 whole dried red chillies
1 stick cinnamon
2 star anise
1 cup Chinese rice wine (mirin) or dry sherry
½ cup apple cider vinegar
3 limes, juiced
¼ cup soy sauce
1 cup beef stock
¼ cup brown sugar
6-8 plums, halved 

For serving
Chilli, sliced
Coriander leaves
Spring onion, sliced 

Method

  1. Bring meat to room temperature 30 minutes before cooking.
  2. Season meat and brown in oil in an ovenproof pot over high heat. Remove and set aside.
  3. Reduce heat and sauté celery and white parts of spring onion for 5 minutes.
  4. Add coriander stalks (chopped), garlic, ginger, chillies and spices and fry for another 3 minutes.
  5. Deglaze pot by adding rice wine, then remaining liquid ingredients and brown sugar.
  6. Return meat to pot (ensuring it’s submerged in liquid) and add plums.
  7. Cover and roast at 170°C for 30 minutes, then reduce heat to 150°C and cook for 3 hours.
  8. Switch off oven and leave roast in for an hour or two, or overnight.
  9. Reheat pot on the stove, remove meat and reduce sauce, adding some butter to make a glossy gravy.
  10. Serve meat and plums on a platter with gravy, garnished with chilli, coriander and spring onion greens.

Flavour check-list 

Salty: stock, soy sauce
Fat: beef shin
Sweet: cinnamon, star anise, rice wine vinegar
Acidity: apple cider vinegar, plums, lime
Heat: chillies 

 

Recipe & styling: Liezl Vermeulen
Photography: Donna Lewis

Also read: Roast potatoes on cumin-garlic yoghurt with coriander chutney 

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]]> Baked gremetola fish salad bowl  https://mykitchen.co.za/baked-coconut-gremetola-fish-salad-bowl/ Thu, 06 Nov 2025 12:47:41 +0000 https://mykitchen.co.za/?p=21004

Buddha bowls take a back seat this summer as we combine crisp salad bits with coconut- poached warm fish. Baked gremetola fish salad bowl Serves 4 For the gremolata  1 tub (160g) fresh coconut cubes, grated ½ punnet (10g) each dill, coriander and mint ½ cup cashews, finely chopped 2 lemons, zested and juiced 1/3 […]

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Buddha bowls take a back seat this summer as we combine crisp salad bits with coconut- poached warm fish.

Baked gremetola fish salad bowl 

Serves 4 

For the gremolata 

1 tub (160g) fresh coconut cubes, grated 
½ punnet (10g) each dill, coriander and mint 
½ cup cashews, finely chopped 
2 lemons, zested and juiced  
1/3 cup olive oil 
Red or green chilli, chopped, to taste (optional) 
½ can (200g) coconut milk 
800g sustainable white fish skin-on, such as kingklip or hake (defrosted at room temperature, if needed) 
2 lemons, juiced 
Salt and milled pepper 
1 lemon grass stalk, crushed (optional) 
1 packet (400g) baby marrows, sliced into ribbons and blanched 
2 packets (200g) each sugar snap peas, blanched 
2 avocados, sliced (optional)  
1 packet baby gem lettuce, quartered  
2 radishes, sliced (optional) 

Method

  1. Preheat oven to 160°C. 
  2. Combine the gremolata ingredients by finely chopping or blitzing in a food processor. Set aside. 
  3. Pour coconut milk in a deep, ovenproof dish. 
  4. Season fish on both sides and place skin-side down in coconut milk, making sure it doesn’t cover the top of the fish. Season, sprinkle over lemon grass and drizzle with lemon juice. 
  5. Cover loosely with baking paper to allow steaming. 
  6. Bake for 10 minutes until fish turns white, but is not cooked through yet.
  7. Remove from oven and turn on oven grill. 
  8. Spoon gremolata on top of fish, discarding baking paper and drizzle with olive oil. 
  9. Grill for 5 minutes to cook top of fish slightly. 
  10. Dish up fish portions into bowls along with salad bits and any leftover gremolata sprinkled on top.
  11. Serve with warm coconut milk (left in the roasting dish) spooned over fish salad.

Words: Lichelle May 
Photography by: Fresh Living Magazine 
 

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