Get ready for poké perfection! Gail Damon shares four fast, fresh and flavourful bowls with dressings and toppings to match.   

Sticky marinated tofu & veggie bowl 

Serves 2 

Ditch the stove and air-fry the mushrooms and tofu at 180°C for 8-12 minutes, basting with the marinade as it cooks. 

Ingredients

1 batch sweet & tangy soy dressing 
350g firm tofu, cubed 1 punnet (250g) mushrooms (we used portabellini and shimeji) Glug olive or canola oil 
2 cups cauli rice 
½ cup frozen peas, blanched (fresh peas work well, too) 
½ cup corn, charred 
1 cup shredded kale or spinach
2 pak choi, sliced 
Sliced spring onion, for serving 
Pickled ginger, for serving  

Method

1. Use about two thirds of the dressing to coat the tofu and mushrooms and marinate for at least 30 minutes. 
2. Heat oil over medium heat and fry tofu, mushrooms and marinade liquid until golden and sticky, about 10-12 minutes. Set aside. 
3. To assemble, divide the cauli rice between two bowls and top with sticky tofu, mushrooms and vegetables. 
4. Drizzle with the reserved dressing, scatter with spring onion and serve topped with pickled ginger.

Dress it up
Have fun and explore flavour combinations by swapping out dressing to make these recipes your own.

Spicy seared tuna bowl 

Serves 2

Splurge with fresh salmon or try tinned tuna and smoked mackerel for an easy swap. Serves 2 

Ingredients

For the poké spice

1/3 cup sesame seeds, toasted 
3 Tbsp onion flakes 
2 Tbsp garlic flakes 
2 tsp ground ginger 
1 Tbsp chilli flakes 
1 sheet nori, crushed or finely cut 
3 lime leaves, crushed 
Grated peel of 1 lime 
1 Tbsp coconut or brown sugar 
2 Tbsp dried coriander (optional)  

About 200-300g fresh tuna
Soy sauce, for brushing
2 cups cooked sushi rice
1 avocado, sliced or cubed 
About 6 snacking cucumbers, halved or sliced 
6 radishes, sliced 
1 bulb fennel, thinly sliced 
1 pack (150g) shelled edamame beans 
Fresh mint or coriander, for serving  

Method

1. Combine poke spice ingredients. Set aside. 
2. Pat the tuna dry with paper towel and brush with soy sauce to coat well.
3. Generously sprinkle with poke spice, pressing it down so it sticks and thoroughly covers the fish. 
4. Preheat a pan over medium heat until very hot. 
5. Sear tuna, for about 2-3 minutes a side until golden. Slice once cooled. 
6. To assemble: Divide rice between two bowls and top with sliced tuna and veggies. 
7. Drizzle with dressing and scatter with mint or coriander before serving. 

Katsu chicken bowl 

Serves 2 

For a “lazy chicken bowl”, replace the katsu chicken with shredded chicken leftover from Sunday lunch or store-bought rotisserie chicken. 

Ingredients

1/3 cup soy sauce 
2cm knob ginger, grated 
2 Tbsp honey 
1 Tbsp sesame oil, optional 
1 tsp chilli flakes 
Salt and milled pepper 
2 chicken breast fillets, butterflied 
1 cup panko crumbs 
¼ cup sesame seeds + extra for serving 
Olive oil, for frying 
2 cups cooked sushi rice 
150g shelled edamame beans 
1 avocado, sliced 
Spicy miso aioli 
Sliced spring onion and nori, for serving  

Method

1. Whisk together soy sauce, ginger, honey, sesame oil and chilli flakes. 
2. Season the chicken and marinate in soy sauce mixture for at least 30 minutes. 
3. Mix panko and sesame seeds and thoroughly coat chicken, pressing down to make sure it sticks. 
4. Heat oil over medium heat and fry until golden and crispy on both sides. Set aside and keep warm. 
5. Fry the edamame beans until golden, about 5-8 minutes. 
6. To assemble, divide sushi rice between bowls then top with veggies and sliced chicken. 
7. Drizzle with aioli and scatter with spring onion and nori.

Recipes and styling: Gail Damon 

Photographs: Zhann Solomons 

Also read: Chef Mahle’s salmon poké bowl recipe 

The post 3 fresh and flavourful poke bowl recipes appeared first on MyKitchen.

Glorious potatoes! There’s so much you can do with this versatile veggie, and we show you how with 3 fun ways to enjoy stuffed potatoes.

SERVES 4 // COOKING TIME 1 hour 50 min

INGREDIENTS
For the potatoes
4 large potatoes
1 tbsp vegetable oil
For the veg topping
½ cup smooth cottage cheese
1 tsp finely chopped parsley
⅓  cup chopped cucumber
1 baby marrow, ribboned
⅓  cup breadcrumbs, toasted
For the minted pea topping
½ cup plain yoghurt
2 tsp lemon juice
1 garlic clove, minced
½ cup peas, blanched
1 tsp olive oil
¼ red onion, sliced
4 mint sprigs
For the cheesy bacon topping
½ cup mayonnaise
1½ cups grated Cheddar
1 tsp paprika
6 slices bacon, chopped and fried
1 spring onion, sliced

METHOD
For the potatoes
1. Preheat oven to 200°C.
2. Prick the potatoes with a fork, brush with the oil and season.
3. Arrange on a baking tray and bake for 1 hour to 1 hour 15 minutes, until crispy on the outside and soft on the inside.
4. Slice a big X into each potato and cool slightly before stuffing.
For the veg topping
1. Mix the cottage cheese with the parsley. Season with salt and pepper, then fill the potatoes.
2. Top with the cucumber and baby marrow, and then sprinkle with toasted breadcrumbs.
For the minted pea topping
1. Mix the yoghurt, lemon juice and garlic and season. Toss the peas with the olive oil.
2. Fill the potatoes with the yoghurt and peas and then top with red onion and mint leaves.
For the cheesy bacon topping
1. Scoop out half of the flesh from each potato and mix with the mayonnaise, 1 cup of the Cheddar and the paprika. Season well and use to fill the potatoes.
2. Sprinkle with the remaining cheese and bake for 5 minutes, until the cheese is melted.
3. Top with crispy bacon and sliced spring onion.

Recipe & styling: Kate Turner
Photography: Gareth van Nelson // HMimages.co.za

What if told you that we have even more options for stuffed spuds? Try this recipe with sardines and sour cream!

The post COOK THE COVER: 3 stuffed potatoes you need to try now appeared first on MyKitchen.

Pastry tarts make super versatile dishes, for sweet and savoury. But this potato and leek open tart is sure to be a hit at home!

SERVES 4 // COOKING TIME 1 hour

INGREDIENTS
½ cup vegetable oil
3 potatoes, thinly sliced
3 tbsp butter
5 leeks, sliced lengthwise
Salt and pepper
100 g feta, crumbled
½ cup cream
½ sprig rosemary, chopped
250 g shortcrust pastry
1 egg, beaten
1 tbsp sesame seeds

METHOD
1. Heat the oil and shallow-fry the potatoes until golden, then set aside to cool.
2. Melt the butter and fry the leeks until softened. Season with salt and pepper.
3. Use a fork to whip together the feta, cream and rosemary.
4. Lay out the pastry on a lined baking tray and cut into a rough circle. Spread with the feta filling and arrange cooked potatoes and leeks on top.
5. Fold in the edges of the pastry, tucking and overlapping them.
6. Brush the pastry with beaten egg and sprinkle with sesame seeds. Store in the fridge until ready to eat.
7. Bake at 180°C for 25 minutes, until pastry is golden.

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

The post Savoury potato and leek open tart appeared first on MyKitchen.

Potatoes are perhaps one of the most versatile veggies! These crispy herbed potatoes are a simple yet perfect side or ingredient to add with your meal.

SERVES 6 // COOKING TIME 40 min

INGREDIENTS
6 large potatoes, peeled and cut into wedges
Vegetable oil, to deep-fry
2 cloves garlic, peeled and chopped
2 sprigs rosemary, chopped
2 sprigs thyme, chopped
Sea salt and black pepper

METHOD
1. Cook the potatoes in boiling water for 10–15 minutes, until parcooked. Drain and set aside to cool to room temperature.
2. Heat the oil to 180°C. Fry the potatoes until golden and crispy, 15 minutes.
3. Place the garlic and herbs in a bowl and add the warm potatoes. Season with salt and pepper, and toss to coat.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli

The post Serve your mains with these crispy herbed potatoes appeared first on MyKitchen.

Apart from enjoying the outdoors and all the fun in the sun, summer is also a favourite season for its abundance of delicious in season fruits and veggies. Sweet tropical fruits are available for bakes and puddings, and there is a whole range of veggies to enjoy too in cool and tasty dishes.

By Taryn Wilson

Living in South Africa, we are fortunate to have a summer that brings us a wide array of ingredients to go absolutely mal over in the kitchen. Have a look at these 6 yummy summer fruits and vegetables, plus fun recipes to try with them.

FRUIT

Figs

They may be small, but figs pack loads of sweet flavour that works in both sweet and savoury recipes. Whether on pizza or with some ice cream, they add a naturally sugary taste that can be complemented by many flavours.
Try it: Chia fig parfaits

Bananas

Being one of the most versatile fruits, bananas are perfect for any meal, especially brekkies. They make a great filler ingredient while adding sweetness and subtle flavour.
Try it: Banana bread French toast

Pineapples

If there was ever a fruit to represent summer and tropical vibes, it’s pineapple! Similarly to figs, pineapples can be used in sweet or savoury dishes for their incredible flavour. They’re also delicious to enjoy on their own or in a fruit salad.
Try it: Ginger and pineapple bake

VEGETABLES

Brinjals

One of our favourites, brinjals make the best veggie for whole and hearty meals, but you can also incorporate them into salads and unique dishes fit for summer.
Try it: Moroccan meatballs with chargrilled brinjals

Baby marrow

Baby marrows have been around forever but have started becoming a more popular veggie option for those looking for healthier alternatives. Zucchini noodles (zoodles) and baby marrow fries are big favourites in restaurants and kitchens, and they also happen to be super yummy!
Try it: Zoodle and quinoa caprese salad jar

Beetroot

Beetroot not only adds stunning colour to your meal, but it’s also nutritious and sweet, making it perfect for mixing with yummy summer flavours.
Try it: Chicken and beetroot bowls

The post 6 delicious in season fruits and veggies, plus recipes! appeared first on MyKitchen.

We can never say ‘no’ to comfort food, especially when it’s as delicious and flavourful as this easy veggie tagine, perfect for meat-free Monday.

SERVES 4 // COOKING TIME 1 hour 10 min

INGREDIENTS
1 tbsp olive oil
2 onions, peeled and grated
1½ tbsp paprika
1½ tbsp ground ginger
1 tbsp turmeric
2 tsp ground black pepper
2 tsp cinnamon
1 tsp cayenne pepper
3 cloves garlic, peeled and crushed
3 beetroots, peeled and chopped
1 butternut, peeled and chopped
2 × 400 g tin chopped tomatoes
2 × 400 g tin chickpeas
600 ml vegetable stock
½ cup raisins or chopped dried apricots
2 tbsp sugar or honey
Salt and pepper
2 tbsp chopped parsley

METHOD
1. Heat the oil in a large pot over medium heat. Add the onions and spices and fry for 10 minutes, until the onions are soft and spices are fragrant.
2. Add remaining ingredients (except the parsley). Bring to a simmer and cook for 45 minutes, until liquid is slightly reduced.
3. Season with salt and pepper. Garnish with parsley and serve with rice or flatbread.

Recipe: Amerae Vercueil
Styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

The post Easy veggie tagine appeared first on MyKitchen.