Winter has arrived and so has citrus season! Get your dose of vitamin C by exploring the flavours of oranges, grapefruits, lemons, limes and more. The MK team whips up a batch of savoury and sweet dishes that pack a zingy punch.  

Grapefruit, honey and soy pork with slaw 

Serves 4 • Total Time 45 Min 

Ingredients

¼ cup soy sauce  
¼ cup honey 
¼ cup strained fresh grapefruit juice  
Salt and freshly milled black pepper  
8 boneless pork rashers  
1 stalk celery  
1 bulb fennel  
2 Granny Smith apples  
¼ head green cabbage  
1 grapefruit, segmented  
Handful fresh coriander, chopped  
1 avocado, cubed 
3-4 Tbsp mayonnaise or plain yoghurt 
1 Tbsp olive oil  

Method

1. Preheat oven grill. 
2. Whisk together soy sauce, honey and grapefruit juice. 
3. Season pork rashers and marinate in soy sauce mixture for 15-30 minutes. 
4. Place pork on a lined baking tray and grill for 20 minutes, turning over regularly. Remove from the oven and set aside. 
5. Finely shred celery, fennel, apples and cabbage. 
6. Place in a bowl and toss through grapefruit segments, coriander and avocado. 
7. Stir through mayonnaise or yoghurt and season to taste. 
8. Plate slaw on a platter, top with pork rashers and drizzle with the marinade reduction.

Chef’s Tip
If loadshedding strikes at supper time, simply thread the pork rashers onto skewers and cook over the coals.  

Fennel and citrus roasted chicken thighs 

Serves 4 • Total Time 1 Hr 20 Min 

Ingredients

2 tsp fennel seeds, toasted  
2 cloves garlic, chopped  
½ orange, zested and juiced 
½ lemon, zested and juiced  
Salt and milled black pepper  
8 chicken thighs  
2 Tbsp olive oil  
400g baby fennel bulbs  
1 orange, sliced in rounds  
1 grapefruit, sliced in rounds  
1 lemon, sliced in rounds 
2 Tbsp brown sugar  
500g baby potatoes, halved and parboiled  
300g Brussels sprouts, halved  
¼ cup cultured cream or sour cream  
1 Tbsp chopped fennel or dill  

Method

1. Preheat oven to 180°C. 
2. Crush fennel seeds, garlic and citrus zest using a pestle and mortar. 
3. Season chicken and rub with oil and fennel-citrus mixture. 
4. Arrange fennel bulbs and citrus slices on a greased baking tray. 
5. Place chicken on top and pour over citrus juice. 
6. Sprinkle with sugar and roast for 15 minutes, basting regularly with pan juices. 
7. Add potatoes and roast for another 10 minutes. 
8. Add Brussels sprouts and roast for 10-15 minutes or until chicken is cooked through. 
9. Mix cultured cream and herb fronds together in a bowl. Season. 
10. Serve chicken and vegetables topped with herby cultured cream.

Crumpets with caramelised banana and orange icing 

Makes 15-20 • Total Time 45 Min  

Ingredients

FOR THE CRUMPETS  

2 cups sifted cake flour  
2 tsp baking powder 
Pinch of salt  
2 eggs  
2 cups milk  
1 tsp vanilla essence  
2 Tbsp melted butter  
Oil or butter, for frying  
1 Tbsp butter  
2 Tbsp brown sugar
3-4 bananas, peeled and halved  
½ orange, zested and juiced  
1/3 cup icing sugar  
Handful pecans, toasted and chopped  

Method

1. Combine flour, baking powder and salt in a large bowl. 
2. Whisk together eggs, milk, vanilla and melted butter in a jug. 
3. Pour wet ingredients into dry ingredients and mix well until smooth. 
4. Heat some oil or butter in a large pan over medium-low heat. 
5. Place three round 9cm cookie cutters sprayed with non-stick spray in pan and pour ¾ cup batter into each. 
6. Cook for 1-2 minutes until golden, remove cutters and flip to cook the other side for another 1-2 minutes. Repeat with remaining batter. 
7. Heat butter in a separate pan until foaming. 
8. Add brown sugar then bananas and fry for 4-5 minutes until well browned but still firm. Set aside. 
9. Combine orange zest and juice with icing sugar and whisk together until smooth. 
10. Pile crumpets onto plates, top with caramelised banana, drizzle with citrus icing and top with chopped pecans. 

Citrus and rosemary yoghurt cake 

Serves 10-12 • Total Time 1 Hr 30 Min 

Ingredients

FOR THE CAKE  

¾ cup butter, softened  
10g fresh rosemary, plus extra for garnish  
3 eggs, whisked  
1 orange or grapefruit, juiced  
1 cup double-cream plain yoghurt  
1 ½ cups castor sugar  
2 cups cake flour  
2 tsp baking powder  
Citrus slices, for serving  

FOR THE ICING  

1 cup icing sugar  
3 Tbsp milk  
1 Tbsp orange or grapefruit zest  
2 tsp chopped rosemary  

Method

1. Preheat oven to 180°C. 
2. Melt butter in a saucepan and add rosemary. Remove from heat and cover with a lid and infuse for five minutes. Discard rosemary and allow butter to cool. 
3. Whisk together cooled butter, eggs, citrus juice and yoghurt. 
4. Add sugar, flour and baking powder. Mix well. 
5. Pour batter into a large greased Bundt tin and bake for 50-60 minutes, or until a skewer inserted comes out clean. Cool in tin. 
6. Whisk together icing ingredients to create a smooth and thick icing. 
7. Drizzle cake with icing, and garnish with fresh citrus slices and fresh rosemary to serve. 

Chef’s Tip 
We used a 23cm Bundt tin, but a regular cake, loaf or muffin tin will work too. Be sure not to fill tin more than ¾ full and keep an eye on it as baking times will vary. 

The post 5 Easy Recipes to Whip Up for a Vitamin C Boost appeared first on MyKitchen.

Let’s get down to the root, and dig into why root vegetables are so good for our bodies. Plus, learn the best way to cook with them.

1. TURNIPS 
For cooking
Enjoy this veggie in salads and stir-fries, or roasted or steamed.
For your body
A fantastic source of vitamin C, an immune- boosting agent and essential dietary requirement.

2. GARLIC
For cooking
Its intense flavour complements most dishes.
For your body
It is said to lower blood cholesterol and prevent plaque build-up in arteries.
Did you know?
It’s a natural antibiotic.

3. ONION
For cooking
As with garlic, its a base for most dishes.
For your body
It lowers cholesterol, prevents diabetes and maintains skin health.
Did you know?
The outer layers of the onion contain the most nutrients.

4. TURMERIC
For cooking 
Used in curries and spice mixes.
For your body
It contains curcumin, which has anti-inflammatory effects and is a strong antioxidant.

5. CARROTS
For cooking
Wonderfully versatile option for many dishes and recipes.
For your body
They contain an incredible amount of the antioxidant beta-carotene and vitamin A, the minerals responsible for keeping your skin and eyes healthy.

6. BEETROOT
For cooking
The perfect side to meats or as added flavour in a salad.
For your body
It aids blood circulation and contains minerals such as iron, calcium, folate and potassium.
Did you know?
It has the highest sugar content of any veg.

7. FENNEL
For cooking
With its aniseed flavour and scent, it is often used in herb and spice mixes.
Did you know?
It’s one of the oldest cultivated vegetables.

8. POTATOES
For cooking
Everything, all day, any day!
For your body
High in potassium and low in sodium, while providing your body with a high source of energy.

9. RADISHES
For cooking
Sweet, pungent and peppery, these can be enjoyed cooked, raw or pickled.
For your body
A powerful detoxifier that assists with gut-related issues, weight loss and urinary disorders.

Words: Staff writer
Photography: Unsplash

Want to cook a curry at home, but don’t know where to start? Here’s our guide to essential curry spices that will help you understand how the flavours work.

The post Getting to know root vegetables appeared first on MyKitchen.

Need a little vitamin C boost? Then dig into a wholesome bowl of wholewheat noodles with broccoli and lemon.

SERVES 6 // COOK TIME 15

INGREDIENTS
For the sauce
1 clove garlic, grated
1 onion, chopped
3 tbsp olive oil
1 cup coconut milk
1 cup chicken stock
2 broccoli heads, chopped
1 cup frozen peas
1 lemon, juiced and zested
Handful mint leaves
For the noodles
500 g wholewheat fettuccineTO SERVE
3 tbsp flaked almonds, toasted
1 lemon, zested

METHOD
For the sauce
1. Fry the garlic and onion in the oil until golden.
2. Pour in coconut milk, chicken stock and boil for 5 minutes.
3. Add broccoli and peas, and simmer for another 10 minutes.
4. Remove from the heat. Add the lemon juice, zest and mint leaves. Liquidise until smooth.
For the noodles
1. Cook the fettuccine.
2. Keep ¼ cup of the noodle water and pour it into the sauce.

To serve
1. Add the cooked noodles to the sauce and toss in the pan.
2. To serve, scatter with toasted flaked almonds and lemon zest.

Top tip: Adding reserved noodle water to sauce adds flavour, a silky creaminess and allows the sauce to stick to the noodles better.

Recipes & styling: Chiara Turilli
Photography: Samantha Pinto

This vitamin C booster soup with pumpkin seeds is perfect for a healthy springtime dish.

The post Wholewheat noodles with broccoli and lemon appeared first on MyKitchen.

Just because winter is on its way out, doesn’t mean you should quit vitamin C! This vitamin C booster soup is perfect for a healthy springtime dish.

SERVES 4 // COOKING TIME 1 hour

INGREDIENTS
1 tbsp olive oil
½ large onion, chopped
2 garlic cloves, crushed
2 carrots, chopped
1 apple, chopped, plus to garnish
1½ tbsp crushed ginger
600 g butternut (±1 small), peeled and chopped
½ tsp dried thyme
½ tsp turmeric
¼ tsp cinnamon
Salt and black pepper
1 L vegetable stock
½ cup coconut milk
½ lemon, juiced
2 tbsp honey
Pumpkin seeds, to garnish

METHOD
1. Heat the oil in a pot and fry the onion and garlic for 2 minutes. Add the carrots, apple and ginger. Fry for 5 minutes.
2. Add the butternut, dried thyme, turmeric, cinnamon, 1 tsp salt and pepper. Cook for 5 minutes.
3. Add the stock and coconut milk and simmer for 20 minutes, until the vegetables are tender. Remove from heat and add the lemon juice and honey.
4. Purée the soup with a stick blender.
5. Serve garnished with strips of apple and toasted pumpkin seeds.

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

Looking for something to enjoy when the heat of summer hits? Try these 4 vitamin juice recipes!

The post Vitamin C booster soup with pumpkin seeds appeared first on MyKitchen.

Mini brekkie cups are the best! These vitamin C parfait cups with lemon yoghurt, orange granola and grapefruit pack amazing nutrients to get you going, while also having that perfect bitter-sweet taste.

SERVES 8 // COOKING TIME 1 hour 15 min

INGREDIENTS
For the granola
3 cups oats
¼ cup almond butter
¼ cup coconut
¼ cup almonds, chopped
5 tbsp honey
5 tbsp olive oil
For the yoghurt
3 cups low-fat plain yoghurt
1 lemon, zested and juiced
¼ tsp vanilla essence
To serve
3 grapefruits, segmented and zested
3 tbsp honey

METHOD
For the granola
1. Preheat oven to 160°C. Mix all ingredients until well combined.
2. Spread evenly over a baking tray and bake for 30 minutes, shuffling after 15 minutes.
3. Do not mix. Allow to cool completely in the tray.
For the yoghurt
1. Mix everything together and place in the fridge.
To serve
1. Break up the granola and sprinkle 3 tablespoons at the bottom of each glass. Add 3 tablespoons of yoghurt and a final layer of granola. Finish off by topping with grapefruit segments and zest, and a drizzle of honey.

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

The post Vitamin C parfait with lemon yoghurt, orange granola and grapefruit appeared first on MyKitchen.