If you haven’t tried madras beef curry yet, now is the time. It’s a classic Indian dish full of rich flavours.

SERVES 4 // PREP TIME 20 min // COOK TIME 3 hours 

INGREDIENTS

For the curry

Flour 3 tbsp 

Chuck steak, cut into 2.5 cm cubes 1 kg 

Oil 2 tbsp 

Onion, roughly chopped 1 

Chilli powder 1 tsp 

Ground turmeric 1 tsp 

Ground cumin 1 tbsp 

Ground coriander 1 tbsp 

Garam masala 2 tsp 

Chilli, finely chopped 1 red 

Tomato paste 3 tbsp 

Garlic cloves, chopped 2 

Piece fresh ginger, finely chopped 4 cm 

Lemon juice 1 tbsp 

Bay leaf 1 

Curry leaves 3 

Beef stock 3 cups 

Coriander, chopped ¼ cup 

For the raita

Double-cream yoghurt 1 cup 

Lime juice 1 tbsp 

Finely diced cucumber ½ cup 

Chopped coriander, plus a few extra sprigs 1 tbsp 

Spring onion, finely sliced ½ 

Ground cumin ½ tsp 

Garam masala ½ tsp 

METHOD

For the curry

1. Add the flour and beef to a ziplock bag, then shake to mix.

2. Add the oil to a pot over high heat. Fry the beef in batches until browned, about 3 minutes. Remove beef and set aside.

3. Lower the heat, add the onion and cook until soft, about 5 minutes. 

4. Combine the chilli powder, turmeric, cumin, coriander, garam masala, chilli and tomato paste in a small bowl.

5. Add the tomato paste to the pot and stir for 30 seconds until fragrant. Add the garlic, ginger and browned beef to the pot and stir to coat the beef well. Cook for 2 minutes and season well with salt and pepper.

6. Add the lemon juice, bay- and curry leaves, along with the stock. Bring to a boil, stir to remove the seasoning from the bottom of the pot, then reduce the heat to a simmer. Cover and cook for 2.5 hours until the meat is tender. Remove the lid and continue to cook for 15 more minutes to reduce the sauce.

For the raita

1. Combine the yoghurt, lime juice, cucumber, coriander, spring onion and cumin in a bowl. Sprinkle with the garam masala and top with a few sprigs of coriander.

To serve 

1. Garnish the madras curry with coriander and serve with the raita on the side. Serve with rice or rotis, if desired.

Recipes & styling: Sjaan van der Ploeg
Styling assistant: Jezza-Rae Larsen, Kirsty Buchanan
Photography: Chanelle Naudt/hmimages.co.za

These 2 delicious curries, lentil dhal and coconut fish are perfect for those cold winter evenings. PS for extra flavour, make them the day before!

The post Madras Beef Curry appeared first on MyKitchen.

We love Indian food especially this simple butter chicken! It may be simple, but it is still packed with flavour and perfect for cosy winter evenings.

SERVES 4 // TOTAL TIME 55 min + marination

INGREDIENTS

For the chicken marinade

Boneless chicken fillets, sliced into short strips 4 
Plain yoghurt ¾ cup 
Garlic cloves, minced 3 
Piece ginger, grated 3 cm 
Garam masala 1 tsp 
Ground cumin 1 tsp 
Turmeric 1 tsp 
Chilli powder ½ tsp 

For the sambal

Oil 1 ½ tbsp 
Red chillies, washed & de-stemmed 200 g 
Garlic clove, minced 1 
Lime juice 1 tbsp 
Salt 2 tsp 
Brown sugar 1 tbsp 

For the curry

Oil 2 tbsp 
Onion, chopped 1 
Garlic cloves, minced 3 
Piece ginger, grated 2 cm 
Butter 2 tbsp 
Garam masala 2 tbsp 
Ground cumin 1 ½ tsp 
Turmeric ½ tsp 
Tomato paste 2 tbsp 
Tin tomatoes 1 × 400 g
Chicken stock 1 cup 
Sugar 1 tbsp 
Cream 1 cup 

To serve

Basmati rice, cooked
Roti 4 
Coriander sprigs, to garnish

METHOD

For the chicken marinade

1. Place all ingredients in a bowl and mix to coat the chicken evenly. Cover and set aside for at least 3 hours to marinate.

For the sambal

1. Place the oil in a pan over high heat. Once hot, add the chillies and garlic, then fry for 30 seconds.
2. Remove from the heat and add to a food processor with the remaining ingredients. Blend into a rough paste, then transfer to a jar and set aside.

For the curry

1. Place the oil in a pot over medium heat. Add the onion and fry for 4 minutes. Add the garlic and ginger and fry for 1 min until fragrant. Add the butter, garam masala, cumin, turmeric and tomato paste. Fry for a minute, stirring well. 
2. Add the tinned tomatoes, stock and sugar. Bring to a boil, then reduce to a simmer. Cook for 20–30 min, until reduced.
3. Add the cream, chicken and marinade to the sauce and cook for 10 minutes or until the chicken is cooked. 
4. Serve in bowls with rice, warm roti, coriander and sambal.

Recipes & styling: Sjaan van der Ploeg
Styling assistant: Jezza-Rae Larsen, Kirsty Buchanan
Photography: Chanelle Naudt/hmimages.co.za

You can’t deny that curry on a cold winters day is not the absolute best! So why not ditch the usual chicken or veg and try our crab curry recipe instead!

The post Simple butter chicken  appeared first on MyKitchen.

According to The Ultimate Braai Master champion John Grundlingh, this chunky chakalaka soup is a must for your winter menu!

SERVES 6 // COOKING TIME 40 min

INGREDIENTS
100 ml olive oil
3 onions, peeled and chopped
1 green pepper, chopped
1 green chilli, chopped
3 garlic cloves, peeled and chopped
50 g ginger, peeled and grated
2 tsp curry powder
100 ml white wine
2 × 400 g tin tomatoes
2–3 cups water
400 g tin cannellini beans
400 g tin peas
Salt and black pepper

METHOD
1. Heat the oil in a potjie and fry the onions, pepper, chilli, garlic and ginger for 5 minutes.
2. Add the curry powder and fry for a few seconds, until it is fragrant.
3. Deglaze with the white wine, scraping up any bits stuck to the bottom of the potjie.
4. Add the tomatoes and 2 cups water. Simmer for 10 minutes.
5. Add the beans and peas, and more water if needed. Simmer until heated through. Season with salt and pepper.

Recipe: John Grundlingh
Styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

Do you know what would go down perfectly with this chunky chakalaka soup? Some deep-fried samp and cheese balls!

The post Bring out the potjie for this chunky chakalaka soup appeared first on MyKitchen.

Is it even winter if you haven’t prepared a big batch of pea soup? Get our green veg take on this special dish with a pea, broccoli and baby marrow soup – served with brown rice and almonds for extra bulk!

SERVES 4 // COOKING TIME 1 hour 5 min

INGREDIENTS
For the baby marrow soup
1 onion, sliced
2 leeks, sliced
2 garlic cloves, finely chopped
1.25 L water
3 tbsp vegetable stock powder
1 broccoli, chopped
4 baby marrows, chopped
2 cups peas
Zest and juice of ½ lemon
For the topping
1 tbsp butter
½ cup cooked brown rice
½ cup sour cream
½ cup pea shoots
2 radishes, thinly sliced
1 tbsp sesame seeds
¼ cup toasted almonds
Puff pastry discs (optional)

METHOD
For the baby marrow soup
1. Heat some oil in a pot. Fry the onion and leeks for 5 minutes, until soft and translucent. Add the garlic and fry for 2 minutes.
2. Add the water and stock, then bring to the boil. Add the broccoli and baby marrow. Simmer for 10 minutes, until just tender.
3. Add the peas and lemon zest and juice, and heat through.
4. Cool slightly and blend in a food processor until smooth. Season to taste.
For the topping
1. Melt the butter in a non-stick pan over medium heat. Add the rice and increase the heat to medium-high.
2. Pop the lid on and cook For 10−12 minutes, shaking occasionally, until the rice is crispy.
3. Ladle the soup into bowls and add a dash of sour cream. Top with crispy rice, pea shoots, radishes, sesame seeds, almonds and pastry discs.

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

We love a good veggie soup, but there’s no denying that there’s just as much flavour in a heart meat soup. Try this Marmite and oxtail soup with shoestring onions and rosemary breadsticks next.

The post COOK THE COVER: Pea, broccoli and baby marrow soup appeared first on MyKitchen.

What were winters made for if not loads of pastry and pie? Practice your shortcrust skills with this delicious beef and leek pie.

SERVES 6–8 // COOKING TIME 2 hours 10 min

INGREDIENTS
For the black pepper shortcrust pastry
290 g butter, cubed
4 cups flour
2 tsp cracked black pepper
¾ cup cold water
1 egg, whisked
For the beef and leek pie filling
2 tbsp butter, for frying
1 garlic clove, crushed
5 leeks, finely chopped
1 tbsp grated ginger
½ tsp allspice
½ tsp nutmeg
½ tsp cinnamon
½ tsp cardamom
500 g beef chuck, cubed
400 g tin chopped tomatoes
2 cups beef stock

METHOD
For the black pepper shortcrust pastry
1. Use your fingers to rub the butter, flour and black pepper together until the mixture forms fine crumbs.
2. Add the water and bring together until a dough forms.
3. Lightly knead into a ball. (Do not overwork, or it will lose its ‘shortness’.) Wrap in cling film and refrigerate for 30 minutes.
4. Preheat oven to 180°C. Grease a square pie tin or casserole dish.
5. Roll out the dough on a floured surface to 5 mm thick.
6. Cut the dough in half. Press one half into the bottom of the pie tin. Roll the leftover dough into a ball and refrigerate. Blindbake the shell for 5 minutes.
For the beef and leek pie filling
1. Fry garlic and leeks for 5 minutes. Add the spices, then the beef, tomatoes and stock.
2. Roast in the oven for 1 hour, until beef is tender. Pull beef apart and mix with 2 tsp flour.
3. Roll out the remaining dough. Spoon the filling into the pastry shell and top with the dough. Crimp the edges with a fork.
4. Brush with egg wash and bake for 35 minutes.

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

Wondering what else you can make with your extra leeks? This savoury leek bread and butter pudding is scrumptious!

The post Beef and leek pie with a black pepper shortcrust pastry crust appeared first on MyKitchen.

Breakfast has never looked this inviting! Get a great (and warm) start to your day with our delicious reinvented maple bacon mielie meal porridge.

SERVES 4 // COOKING TIME 40 min

INGREDIENTS
For the maple bacon
12 slices streaky bacon
1 tbsp maple syrup
For the mielie meal porridge
1 cup Kreemymeel
1 tsp salt
1½ cups cold water
3 cups boiling water
2 tbsp butter
4 poached eggs
4 tbsp maple syrup

METHOD
For the maple bacon
1. Preheat oven to 200°C. Line a baking tray with baking paper.
2. Toss the bacon with the maple syrup. Arrange on the tray, making sure they don’t overlap. Roast for 10 minutes.
3. Flip the bacon and baste with the drippings from the tray. Roast for another 10 minutes.
For the mielie meal porridge
1. In a pot, mix the Kreemymeel, salt and the cold water together until a smooth paste forms.
2. Slowly add the boiling water, whisking continuously, until smooth.
3. Place over medium heat and cook for 4–5 minutes, stirring continuously. Remove from the heat and stir in the butter.
4. Spoon the porridge into bowls and top each serving with maple bacon and a poached egg. Drizzle with extra maple syrup.

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

For a super nutritious brekkie, we recommend our whipped buckwheat porridge with raspberries and almonds.

The post Warm maple bacon mielie meal porridge appeared first on MyKitchen.