My Kitchen 04.2023

contents
APRIL
10 Kitchen 101 44 Cook a Classic

Simple cooking and The only pickled fish
cleaning hacks in time recipe you’ll ever need
for the long weekend
48 4 Ways With
12 Sippin’ Pretty A round-up of iconic breads
Three ways to elevate from around the world
decadent hot chocolate
52 Occasions
18 Get to Know Showstoppers fit for a
The ‘Good and Simple’ life, South African Easter feast
as served by Sarah Graham
58 Budget Basket
22 Local Twist Cheap and cheerful padkos
Vibrant Ramadaan-inspired treats for family road trips
meals to feast on
62 Need to Know
26 On our Shelf Facts for foodies on Easter,
A melting pot of flavours Passover and Ramadan
from Lerato Umah-Shaylor’s
debut cookbook, Africana 64 Dim the Lights
No need for power with
30 In Season these braai-friendly bites
Autumn-inspired side
dishes take centre stage REGULARS
4 Ed’s Note
34 Easy Entertaining 5 Competitions
Impress the family with
6 Ed’s Corner
these crowd-pleasers
this Passover 12 Sippin’ Pretty
16 Shopping
40 Chef in the Making 68 Coupons
Easter treats the kids can 72 Benefits
make with simple staples 73 Ts&Cs
74 Last Bite
PHOTOGRAPH: ZHANN SOLOMONS
ED’S NOTE
HelloApril
Subscribe
NOW!
want to check out Saucy Secrets (p44) MyKitchen is your
for my step-by-step take on this classic. ticket to great food, and
If you’re planning your own road subscribing couldn’t be
trip this month, be sure to check out easier. Simply follow any
our pocket-friendly snacks, which pack one of these easy steps:
so much flavour in Padkos on a Shoestring
(p58). Then turn to Kitchen 101 (p10) for For a DIGITAL magazine
tips and tricks on how to prep and pack delivered to your mobile
your groceries so that they survive the phone for R25.99 per month:
long-haul car trip. 1. Email* ‘MK April Digimag’
We also showcase the vibrant flavours and your ID number to
of Ramadan. Favourites like akhni and mykitchen@tfg.co.za
Growing up, the Easter weekend biryani get their moment to shine in The 2. SMS* ‘MK April Digimag’ and
always meant time for a family road Malay Way (p22). your ID number to 45176
trip. Naturally, that meant countless This month’s cover star is our aromatic 3. Call 0860 111 395
hours in a car brimming with people and fragrant braaied club steaks with or 0860 834 834
and padkos. Seating arrangements a zingy herby sauce, which is fit for any For a PRINT magazine
were questionable, but we always family gathering. Turn to Coal Play (p64) delivered to your door
found a secure spot for the snacks! – and don’t forget the moreish sides! for R32.50 per month:
What I loved most about those Whatever your family gathering, make 1. Email* ‘MK April’ and
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the fragrant potjie prepared for hours 2. SMS* ‘MK April’ and your
over the coals and, of course, roasting ID number to 45176
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connection in the kitchen as we prepped, or 0860 834 834
PHOTOGRAPHS: ZHANN SOLOMONS
cooked and devoured our favourite

dishes. Everything about it excited me. Chad January *In response to SMS and email subscription
requests, we will automatically subscribe
Our MK team members all have Editor you at R32.50 per month for a hard copy
fond memories of Easter celebrations, _chad.jay magazine or R25.99 for a digimag. This will
be conveniently billed to your TFG account
like our slow-cooked pulled brisket PS: Tag us on social media if any of our and the hard copy magazine mailed to you
and smashed crispy roast potatoes recipes make their way onto your plates monthly, or an access link for the digimag
will be sent to your mobile phone monthly.
covered in Parmesan, turn to Family this month. We’d love to see it!
Visit www.tfgmedia.co.za for
Gathering (p52). If you’re a pickled
subscription Ts&Cs.
fish aficionado like I am, then you’ll
MyKitchen mykitchensa mykitchensa
4 MYKITCHEN.CO.ZA
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MYKITCHEN.CO.ZA 5
ED’S
Here are a few things
on my radar this month
CORNER
route
THE
SPICE
The aroma of cinnamon, citrus and freshly
baked bread stir up childhood memories
of hot out-the-oven hot cross buns lathered
with butter and apricot jam (my trick was to
sprinkle over grated mature cheddar!). But we
doubt that you don’t always finish the packet!
Don’t waste slightly stale buns – try my
cheat’s Easter ice cream:
Hot cross bun

ice cream
2L vanilla ice cream, softened
1 tsp ground cinnamon
Pinch of nutmeg
2-3 hot cross buns, chopped into
chunks (See p49 for our recipe)
1. Mix ice cream, cinnamon

and nutmeg in a large bowl
until well combined.
2. Gently fold through
hot cross buns.
3. Freeze for an hour
or until firm.
4. Serve in sugar cones, on
waffles, or scooped into bowls
and scattered with fresh berries.
ED’S CORNER
Hit the Streets

I make it my mission to find new restaurants
in my city. Preferably a lesser-known, hole in the
wall that creates delicious food with a great vibe.
This month, the restaurant at the top of my list is
Urban Playground in Cape Town, owned by chef
Peter Ayub and his wife Debbie, founders of Sense
of Taste Chef School. The best bit is that Urban
Playground offers students from the school
the opportunity to get the necessary
practical experience.
Eat
MY TOP PICKS from Urban Playground’s menu
The Hot Diggity Dog: an OTT

hot dog with all the trimmings.
with
your eyes
Thai-style
Pork Belly
I spend most of my time creating

and testing recipes, immersed in OPEN Tuesday to Saturday from 10am to 10pm
cookbooks or watching cooking and is situated in Maitland, Cape Town.
shows that transport me to new Find them on @urbanplayground.capetown
worlds filled with different flavours
and new cultures. My current
obsession is Somebody Feed Phil,
streaming on Netflix. The show’s
host, Phil Rosenthal (creator of
the hit show Everybody Loves
On the Grind One kitchen utensil that
I can’t live without is my
Raymond) has no cheffing pestle and mortar. It’s an
background or foodie expertise, incredibly versatile tool
so his reactions when trying new – I use it to make
food are sincere and honest; and everything from spice
PHOTOGRAPHS: PEXELS, SUPPLIED, ZHANN SOLOMONS
appreciation
his tenderness and appreciatio rubs and home-made
of people and the food they make pestos to salsas and
is palpable. If you’re looking for chunky sauces. I prefer
a food and travel documentary the
t e marble or stone kind
series without pretense, without as I’ve found that the
filter and packed full of laughs, wooden ones are trickier
this is the show for you. to cclean
ean and tend to stain
PS Don’t miss the Cape Town quite easily. I often create
episode in season two! my own flavoured salts by
adding herbs and whole
spices to flaked salt and
grinding until combined.
Marble Pestle and mortar
R 399 @home
MYKITCHEN.CO.ZA 7
ADVERTORIAL
Crème
de la crème
Use LANCEWOOD’s Medium Fat Cream
Cheese to whip up a no-bake Easter
showstopper. It’s as light as it is creamy.
No-bake berry TO DECORATE

Easter chocolates
7. Add cream cheese mixture
to cream, one spoon at a time,
cheesecake 1 cup sugar and gently fold through to keep
SERVES 10-12 • PREP TIME 30 MIN ¼ cup water as much air in mixture as possible.
PLUS REFRIGERATION 8. Working quickly, add dissolved
FOR THE CRUST 1. Crush biscuits in food processor gelatine to mixture and fold
RECIPE: CHAD JANUARY | PHOTOGRAPHS: ZHANN SOLOMONS
2 packs Tennis biscuits until fine. Add butter and mix well. through until combined. Fold
200g butter, melted 2. Firmly press biscuit mix into in raspberries.
base of greased and lined 9. Pour filling into prepared tin.
FOR THE FILLING 24cm springform cake tin. Smooth over with a spatula and
2 tsp powdered gelatine Chill until needed. refrigerate for 4 hours or until set.
2 Tbsp cold water 3. Add gelatine and water 10. Unclip tin, remove cake and
2 tubs LANCEWOOD® medium fat to a small bowl. Set aside. set on a serving plate.
cream cheese, room temperature 4. Beat cream cheese, condensed 11. To make spun sugar, place oiled
½ cup condensed milk milk, lemon juice and vanilla until rolling pin on oiled surface. Boil
3 Tbsp lemon juice smooth and thick. sugar and water in a pot. Once it
1 tsp vanilla bean paste 5. In a separate bowl, whip turns amber, remove from heat and
2 cups cold whipping cream cream until stiff peaks form. cool slightly. Dip two intertwined
150g fresh raspberries 6. Melt gelatine in microwave forks into caramel and quickly whip
in 3-second bursts until over rolling pin to form wisps.
translucent and dissolved. Decorate just before serving.
KITCHEN 101
Hop
THE SAVOURY ROUTE
To make savoury dyed eggs, you’ll need:
• 12 eggs
• 4-6 food-colouring options of your choice
• 3 cups boiling water
• 6 Tbsp vinegar
on
• 6 narrow jars
• Mustard, mayonnaise, chives, and salt and pepper
1. Boil eggs until cooked to desired doneness.

2. Rinse eggs under cold water and set aside to cool.
3. Leave the shells whole, or tap gently to create cracks,
over
which will create a marbled effect once the eggs are dyed.
4. Add ½ cup boiling water and 1 Tbsp vinegar to each jar.
5. Add enough food colouring to each jar to create
a strong colour.
6. Place an egg in each jar (make sure the liquid covers
the egg) and set aside for 1 hour to pickle.
7. Carefully remove eggs from the water and place
in the egg carton to allow the colour to set.
8. Serve dyed eggs with mustard, mayonnaise,
chopped chives and a sprinkle of seasoning.
Jump through our Easter

tips and tricks for kids,
teens and adults – there’s
something for everyone!
TO DYE FOR
Take your egg decorating to the next level this Easter
with these two easy activities.
THE SWEET ROUTE

To dye chocolate eggs, you’ll need:
• 2 packs white-candy-coated chocolate Easter eggs
• 6 food-colouring options of your choice
• Water, to dilute food-colouring
• Cotton pads or a small paintbrush
1. Lay some newspaper out on your workstation.

2. Add each food colouring to a different bowl
and dilute with a little water.
3. Use a cotton pad or paintbrush to colour
the Easter eggs as you like.
4. Place them back in their container and allow to dry.
5. Gift the painted Easter eggs to friends and family
or use them as table decorations for your Easter lunch.
BRING ON THE BRAAI
A fish braai is a popular South African Easter tradition. Take these tips into
consideration when planning your next Easter lunch.
Steaming the fish 4. Remove from water and place

1. Steaming the fish in wet newspaper, directly on medium to low embers.
will result in a super tender, flaky 5. Cook for 15-20 minutes per side.
fish. To do this, you’ll need one
large piece of baking paper and Grilling the fish
two pieces of large newspaper. • If braaiing the fish skin-on, oil the fish
2. Season the fish and place it on and the grill well to prevent the skin
baking paper. Add ingredients, if from sticking.
using, such as citrus, onions, or herbs. • Wait for the flames to subside before
3. Roll to enclose the fish. Tie each end braaiing your fish to prevent the skin
of baking paper with string. Repeat from burning. Your coals should be
the process with the newspaper. hot, but not flaming.
3. Submerge the parcel in a sink of • When flipping the fish, use a metal
water until properly soaked through. serving tool as this will keep it intact.
KEEP YOUR COOL

WORDS: SJAAN VAN DER PLOEG | PHOTOGRAPHS: FRESH LIVING MAGAZINE, GETTY IMAGES, SHUTTERSTOCK
It’s important to store food at the right temperature to avoid contamination. Try
these food-safety hacks for when you’re on the road over the long weekend!
• Buy all your perishables at your • If you have freezer blocks, place them
destination instead of traveling with in a layer at the bottom of your cooler
them. This way you won’t need to box or bag, then position the food
worry about spoilage and waste. on top of the freezer blocks.
• If you’re going to a remote location • Freeze water in bottles overnight and
without access to shops, pack use them as ice packs. Once defrosted,
SO FRESH perishable food items with small they’re the perfect temperature for
SO CLEAN bags of ice to keep them chilled. thirst.

quenching your thirst
Pickled fish, despite

being delectable, does
leave a distinct smell.
Even after you’ve washed
the container, the smell
still lingers. To return your
containers to its former
glory, simply fill it with
white vinegar and leave SCAN FOR ROAD
TRIP PACKING TIPS
to stand for 10 minutes.
Rinse with hot water and
clean with a sponge and
some dish-washing liquid.
Repeat the process again
until the smell has gone.
MYKITCHEN.CO.ZA 11
IMAGINE MORE
COOKING
FOR COMFORT
Stay in and cosy up. This winter, serve restaurant-quality comfort
meals made in your kitchen. We have just what you need to make
casseroles and pot pies, soups, slow-cooked stews, baked pastas and
your been-in-the-family-for-generations winter desserts. Stock up on
all your winter cooking essentials now, in stores or online.
Shop in-store or online

www.home.co.za
SHOPPING
All fired
R
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3
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Simply
FRESH
Editor Chad January sits
down with renowned
cookbook author and TV
show host Sarah Graham
to discuss how to live life
better through good food.
18 MYKITCHEN.CO.ZA
GET TO KNOW
HOW DID GROWING veggies came from our extraordinary feasts of didn’t need permission
UP ON A FARM IN farm, or from one just down comfort food – even to put your words out there
ZIMBABWE IMPACT the road. Very little food though our family was – you could click just a few
YOUR FOOD was wasted. My mom was huge! This food makes buttons and there it was.
PHILOSOPHY? one of those farmer’s wives your heart happy, and I loved sharing not just
The farm life is a simple who is exceptionally skilled that is the kind of food I recipes, but also food
one. The milk came from at transforming simple still love to cook. Recently, stories. I really had no
next door and the meat and ingredients into the most I’ve created a lot more plan for it! I just loved
plant-based recipes as the process. After a year,
part of my own wellness a friend suggested I compile
journey – my latest these chatty recipes into a
cookbook, Good + Simple, cookbook. I sent a proposal
really draws from this. I live to Penguin and I ended up
in Noordhoek with my with the contract for my
husband and daughters and first book in 2011. I had
we are trying to live off the to produce 100 recipes
land more – we are busy in three months – while
building a vegetable garden working fulltime and
and cooking seasonally. pregnant! It was quite
I feel like I’m coming a whirlwind, but I loved
back to my roots. every moment of it.
WHAT MADE YOU HOW DID YOU MOVE

DECIDE TO START FROM WRITING TO
A FOOD BLOG? HOSTING YOUR OWN
I came across the Smitten FOOD TRAVEL SHOW?
Kitchen blog while I was A TV show was never
working in marketing and on the cards! Soon after
it really inspired me. I have my first book, my cousin
always loved food and and I filmed a pilot for
words equally, so I thought a TV show as a bit of
it was amazing that writing a laugh. We connected
a blog could bring these with Okuhle Media, they
two things together. You loved the concept and
soon we were filming Food some tough lessons along also acutely aware of comfortable in that space.
Safari. It has been aired in the way. Maybe it's getting aiming for a healthy So let's see where it takes
over 40 countries and the older, but I've realised that pace of life. us! They are super fussy
two seasons were crazy being flat-out busy isn't eaters, but my eldest is the
fun to do. I haven’t filmed the definition of success. ARE YOUR DAUGHTERS most adventurous. We eat
anything new lately because Taking a step back so that AS INTERESTED IN dinner as a family and we
of the pandemic, moving to we have more capacity for COOKING AS YOU ARE? treasure it. And that’s the
Cape Town and focusing ourselves and our family There is a lot of baking point of food really – what’s
on raising my daughters. isn't the easy way out, but going on at this stage, on our plate doesn’t have to
I would love to do it again the smart way out. I've had which I love – despite how be perfect, but it’s a reason
in the future, though! to become more comfortable messy it is! I try and to come together.
with living life a little more indulge their creativity in
HOW DO YOU slowly and finding the joy the kitchen as much as I can
BALANCE THE in the everyday, rather and they are definitely very
DEMANDS OF WORK than trying to constantly
AND FAMILY LIFE? overachieve on every level.
I definitely haven't always So, I still manage my brand
got it right, and I’ve learnt and love my work but I am
SCAN FOR OUR
SPECIAL Q&A WITH
SARAH GRAHAM
20 MYKITCHEN.CO.ZA
GET TO KNOW
W
QUICK FIRE
QUESTIONS
1. What is your go-to
dish to feed a family
of five in a hurry?
If I don’t have any
frozen leftovers on
hand, then a simple
frittata is always a safe
option. I load it with
broccoli, courgettes
and a handful of grated
cheese – it’s filling
and fuss-free.
2. If you could
cook for anyone
in the world,
who would it be?
All my grandparents.
3. Which cooking
blunder still
FLEXITARIAN FOOTNOTE haunts you?
This makes a great accompaniment for roasted It took me three tries
salmon or rainbow trout. Roast your chosen portions to make a quick jar of
of fish, uncovered, in a 190ºC oven for 7 minutes. mayo on stage at the
Good Food and Wine
Show a few years ago
– that was after I’d sold
the crowd the idea of
‘the world’s speediest,
Happy Life TO SERVE
Chopped fresh coriander
3. Whisk together
the ingredients for the
easiest mayo’. We got
Noodle Bowls 1 Tbsp toasted sesame sauce and adjust to taste.
there eventually!
SERVES 2 • READY IN 15 MIN seeds or small handful 4. Divide noodles between
roughly chopped 2 serving bowls and top WIN!
WHAT YOU NEED roasted salted peanuts with the greens and
150g egg noodles mushrooms. Drizzle over
or brown rice noodles 1. Cook the noodles the sauce and any optional
1 Tbsp olive oil according to the packet garnishes, and enjoy.
250g mixed mushrooms, instructions, drain and
roughly chopped set aside. Notes I usually buy
100g edamame beans 2. Add the olive oil to frozen edamame beans.
100g tenderstem broccoli a large non-stick pan When needed, I take out
Salt and black pepper, over medium-high heat. a handful or two and cover
to taste Add the mushrooms and with boiling water for a
fry for 8–10 minutes, or couple of minutes, before TWO LUCKY SUBSCRIBERS
PHOTOGRAPHS: SUPPLIED
FOR THE SAUCE until golden. Stir through shelling and adding to the s
stand i
the chance to win
¼ cup hoisin sauce the edamame beans and dish at the last minute. Add a copy off Good + Simple
i e
1–2 Tbsp fresh lime broccoli and cook for cubes of flash-fried tofu for b Sarah
by h Graham.
h SMS ‘MK
or lemon juice 2 minutes. Season with some delicious extra protein. A
APRIL d your ID
GOOD’ and
1 Tbsp sesame oil salt and pepper, then b to 44001. Ts&Cs
number
1 tsp grated fresh ginger turn off the heat. Good + Simple, R390 3.
on page 73.
STRAP
Rose and date 2. Chill for at least 1-2 hours

or until chia seeds have
chia porridge absorbed liquid and
SERVES 4 • TOTAL TIME 15 MIN slightly set.
PLUS REFRIGERATION 3. Layer glasses with
chia pudding, dates,
FOR THE CHIA PORRIDGE apples and coconut.
2 cups milk Serve immediately.
½ cup chia seeds
½ tsp ground nutmeg PREP AHEAD
½ tsp ground cinnamon The chia mixture can be
1 Tbsp rose syrup made the night before to
make a no-fuss, nourishing
FOR SERVING breakfast that’s perfect for
4-5 Medjool dates, chopped breaking the fast.
2 apples, sliced
2 Tbsp desiccated coconut
1. Combine milk, chia seeds,

spices and rose syrup in
a bowl and mix.
SCAN FOR MORE

CHIA RECIPES
MYKITCHEN.CO.ZA 23
LOCAL TWIST
Cheese and 1. Spread pesto over
Lamb and 1. Heat oil in a pot. Season pesto toasties four slices of bread and
sprinkle with cheese.
barley soup lamb and brown in batches.
Remove and set aside.
SERVES 4 • TOTAL TIME
10-15 MIN 2. Sandwich with remaining
TOTAL TIME 1 HR 30 MIN slices of bread and toast in
2. Sauté onion in the same
• SERVES 4-6 1 jar red pepper or sun-dried a sandwich press or oven.
pot until soft.
2 Tbsp canola or olive oil 3. Add garlic and spices tomato pesto 3. Serve warm as an
Salt and milled black pepper and fry until fragrant, 8 slices sourdough or ciabatta accompaniment to the
1kg lamb stewing meat adding oil if needed. 1 ½ cups mozzarella lamb and barley soup, or
(such as goulash 4. Stir in tomato paste or cheddar, grated simply enjoy on their own.
or knuckles) and cook until sticky,
2 onions, chopped about 1-2 minutes.
2 cloves garlic, chopped 5. Return meat to pot.
2 star anise 6. Add stock and orange
1 stick cinnamon zest. Cover and simmer
2 tsp ground cumin for 40-45 minutes.
1 Tbsp ground coriander 7. Once meat is soft, add
2 Tbsp tomato paste barley and remove lid.
5-6 cups lamb or beef stock 8. Simmer for another
1 orange, zested 15-20 minutes.
1 cup pearl barley 9. Stir in herbs and season.
Handful mint, coriander 10. Ladle soup into bowls
and/or parsley, chopped and serve with cheese
and pesto toasties.
Lamb akhni 3 ½ cups basmati rice, rinsed

½ tsp saffron, steeped
SERVES 6-8 • TOTAL TIME
in water (optional)
1 HR 45 MIN
3 Tbsp canola oil 1. Heat oil in a large pot,

2 onions, chopped and sauté onion and whole
5 peppercorns spices for 5-6 minutes.
4 cardamom pods, crushed 2. Add lamb and cook
4 cinnamon sticks until browned.
5 cloves garlic, crushed 3. Stir in garlic and ginger
1 Tbsp cumin seeds paste, chilli and remaining
1 kg lamb knuckles or goulash spices. Cook for 5 minutes.
2 Tbsp garlic and ginger paste 4. Add water to cover, and
2 green chillies, seeded once oil rises to the surface,
and chopped simmer for 15 minutes.
1 Tbsp chilli powder 5. Stir in tomatoes,
1 Tbsp ground coriander potatoes, yoghurt and
1 Tbsp ground cumin coriander, and season well.
1 Tbsp turmeric 6. Cover with rice and add
2 tsp chilli flakes saffron, if using.
2 tsp mother-in-law masala 7. Add enough water to
2 salad tomatoes, grated cover rice, seal with a lid
6 medium potatoes, peeled, and cook over a low heat
quartered and pan-fried for 1 hour and 20 minutes
¾ cup plain yoghurt or until meat is tender. Do
Handful fresh coriander, not stir.
chopped 8. Serve with tomato sambal,
Salt and milled black pepper dhai (p25) and coriander.
ON OUR SHELF
toes as we experience the complexity

of tamarind paste.
‘Our food is vibrant and varied,
arresting and comforting but, most
importantly to me, it’s also timeless,’
writes Lerato. As you page through
Africana, Lerato’s spellbinding words
will bring out laughter, intrigue and
surprise – it’s a very special feeling
to be fully immersed in her world
even before you cook her recipes.
Try Lerato’s Smoky Jollof, with its
bed of deep-orange rice dotted with
roasted plantains. Others include the
pillowy-soft clouds of her Spiced
Chocolate and Coffee Mousse, and
her soft Berbere Buns brimming with
fragrant lamb.
Whether you’re a seasoned cook
or are just starting out in the kitchen,
you’ll find inspiration in this beautiful
collection of recipes from the African
diaspora. ‘As you cook your way
through the book, listen to the
whispers that were passed from
generation to generation,’ she advises.
‘Let them inspire you to explore Africa.’
Africana R450 (HQ, HarperCollins

Publishers) is available from all
good bookstores.
WIN!
Africana brims with lip-smacking, knowledge with the reader: it’s
smile-inducing, nostalgic flavours a dictionary, map, autobiography
with a healthy helping of culture and recipe book combined. Lerato
and heritage. presents each dish by stitching her
With an essence that matches the personal tales of ingredients, origins
book’s vibrant cover, food writer and and traditions and places. Many of the
cook Lerato Umah-Shaylor celebrates ingredients might be completely new
African culture by showcasing recipes to some of us, and for others they are
from across the continent. the signs of home. The story Lerato
French, Italian and Greek cooking weaves is about community: it’s a
may be automatically looked to for multi-sensory experience that invites
inspiration, but what Africana shows everyone to take part in the history
us is that many of these international and emotion that encompasses
flavours have been right on our everyday life on the continent.
doorstep since the beginning. Lerato From Nigeria to South Africa, we
brings African cuisine to the forefront, are encouraged to linger on the bliss
giving us a window into its rich and of biting into a fresh mango, fall into TWO LUCKY SUBSCRIBERS stand the
chance to win a copy of Africana by
diverse heritage. a world of adoration for the floral notes
Lerato Umah-Shaylor. SMS ‘MK April
Africana is more than a cookbook. of hibiscus, savour the creaminess of Africana’ and your ID number to 44001.
It shares an immense wealth of ripe banana and to dance on our tippy Ts&Cs on page 73.
MYKITCHEN.CO.ZA 27
WORDS: SJAAN VAN DER PLOEG | PHOTOGRAPHS: TARA FISHER
(or 1 medium tomato, seeded

My golden many variations, some with
minced meat, chicken or cheese. and roughly chopped)
Ugandan Rolex You simply cannot go wrong with 30g baby spinach, chopped
2 spring onions, trimmed and chopped
‘Unless you have been enthralled whatever you choose to embellish
by this wonder while walking the your Golden Ugandan Rolex with.’ 4 large free-range eggs
streets of Kampala, you might be - Lerato ¼ tsp ground turmeric
forgiven for assuming this is a Pinch fine sea salt
recipe for a luxury timepiece. SERVES 4 2 chapati or flatbreads
Ugandan Rolex is a malapropism Vegetable oil, for frying
of ‘rolled eggs’, a melodic 2 cloves garlic, peeled and crushed TO SERVE
corruption most likely to have 1 green finger chilli, stemmed and finely Smoky tomato and date jam, to taste
occurred as the street sellers chopped (or 2 milder jalapeños) 4 rashers dry-cured streaky smoked
would call out to the passing 5 multi-coloured cherry tomatoes bacon, fried until crisp, then torn
crowds. Across Uganda there are (about 80g), cut into wedges (optional)
28 MYKITCHEN.CO.ZA
ON OUR SHELF
40g fresh coriander or baby spinach

¼ small red cabbage, shredded Smoky tomato
1–2 carrots, scrubbed and julienned
and date jam YOU WILL NEED
1. Place 24cm non-stick frying ‘Dark, rich, smoky and sweet, 2 × 200ml sterilised jars
pan over medium heat and add this could well be your new
a tablespoon of oil. Add garlic and favourite ketchup. A wonderful 1. Place tomatoes, dates, chilli, ginger
chilli and cook for 30 seconds. addition to an African afternoon and garlic in a food processor and
2. Add tomatoes and cook for 2-3 tea or served alongside chips or puree until smooth.
minutes, tossing every now and again. spread on a chapati to make my 2. Add selim pepper (or cardamom),
Stir in spinach and leave to wilt for golden Ugandan Rolex.’ - Lerato cumin and fennel seeds to dry frying
a minute, then remove pan from heat. pan over medium heat and toast
3. Tip everything into a bowl, add MAKES 2 X 200ML JARS for 2 minutes. Tip into a mortar and
spring onions, season with just a little pestle and grind to a fine powder.
pinch of fine sea salt and toss well. 400g vine-ripened tomatoes 3. Pour a tablespoon of oil into
4. Crack two eggs into a mug or bowl 100g pitted dates a saucepan, then add puree and
and whisk lightly. Add half turmeric, 1-2 green chillies, stemmed vinegar. Stir in toasted and ground
a pinch of fine sea salt, and half 2 Tbsp fresh ginger, grated spices, paprika, ground ginger,
spinach, garlic, chilli and tomato 2 garlic cloves, peeled and crushed ground cloves and cayenne pepper.
mix. Stir to combine. 1 tsp ground selim pepper (or ground Season with sea salt and bring to
5. Wipe pan clean and place cardamom) a gentle simmer. Cover with lid and
over a medium-high heat. 1 tsp cumin seeds cook over a low heat for 10 minutes.
6. Drizzle in 2 teaspoons of oil and 1 tsp fennel seeds 4. Add sugar, stir well and leave
swirl to coat base and sides. Give 2 Tbsp grapeseed oil to simmer with lid slightly ajar for
eggs one more stir, then pour into 60ml apple cider vinegar another 30 minutes, stirring every
pan, quickly and briefly swirling ½ tsp paprika now and again.
around as it sizzles, to make sure ¼ tsp ground ginger 5. While still hot, carefully scoop
the entire surface is covered. 1/8 tsp ground cloves into warm sterilised jars, and secure
7. Leave undisturbed for 10 seconds, ¼ tsp cayenne pepper tightly with clean lids. Store in
then swirl pan once more so any ½ tsp fine sea salt a cool, dark place and jam will
excess runny liquid fills the gaps. 100g sugar keep for up to three months.
8. Reduce heat to medium and cook
for 30 seconds, until egg is mostly
cooked, but still slightly gooey on top.
9. Loosen sides and bottom of
omelette with a spatula, then place
chapati on top of omelette and press
down for 10 seconds to ‘glue’ the two
together.
10. Continue to cook for about
a minute, or until eggs are golden,
then flip and cook chapati for 30
seconds. Transfer to plate lined with
kitchen paper. Repeat to make the
second roll.
11. To assemble each roll, spread ½
tablespoon or more of smoky tomato
and date jam on egg side of roll, top
with half bacon, if using, then half
coriander leaves or baby spinach,
shredded cabbage, and carrots.
12. Roll up tightly and wrap in
baking paper, pretending to be a
Ugandan newspaper.
13. Twist ends and leave wrap to
rest and seal for a few minutes
before cutting in half and devouring.
Curried cabbage 5. Add curried cabbage mixture
to the potatoes. Season well and
FOR THE DIP
1 avocado, cubed
and potato cakes fold through to combine. ½ cup cream cheese
SERVES 4 • TOTAL TIME 30 MIN 6. Shape mixture into medium-sized 1 lemon, zested and juiced
PLUS 20 MIN REFRIGERATION patties and chill in the fridge for 1 red chilli, seeded and chopped
20 minutes to firm up.
2 Tbsp canola oil 7. Heat another glug of oil in a large 1. Combine breadcrumbs, Parmesan
1 onion, chopped clean pan. and parsley in a large bowl.
½ head green cabbage, shredded 8. Lightly dust patties with flour and 2. Drizzle oil over baby marrows
½ head red cabbage, shredded fry in batches for about 5-6 minutes and season well.
4 curry leaves until golden. Drain on kitchen paper. 3. Dip baby marrows into
1 tsp cumin seeds 9. To serve, spread dollops of yoghurt breadcrumb mixture to coat evenly.
1 tsp mustard seeds over plates and ripple through atchar, 4. Deep-fry baby marrows in hot oil
3 cloves garlic, chopped if using. Add cabbage cakes and top for about 4–6 minutes or until golden
2 tsp fresh ginger, grated with eggs, spinach and garnish with and cooked through. Drain well on
2 Tbsp medium curry powder extra fresh coriander. kitchen paper.
Handful fresh coriander, plus 5. Blitz avocado, cream cheese,
extra for garnish
1 lemon, zested and juiced
Baby marrow fries chilli, zest and lemon juice until
smooth. Season well.
4 potatoes, peeled and cooked with avo dip 6. Serve baby marrow fries with avo
Flour for dusting SERVES 4 • TOTAL TIME 15–20 MIN dip and a chunky salsa, if you like.
FOR SERVING FOR THE FRIES CHEF’S TIP

Plain yoghurt 2 cups regular or panko breadcrumbs If you prefer, omit the oil and
Spicy mango atchar (optional) ¼ cup Parmesan, grated oven bake the baby marrow
4 soft boiled eggs 3 Tbsp fresh parsley, chopped for 12–15 minutes at 180°C.
Handful baby spinach Glug olive oil
1 punnet large baby marrows, julienned
1. Heat oil in a large pan and sauté Salt and milled black pepper
onion, cabbage, curry leaves, cumin
seeds and mustard seeds for about
5 minutes or until soft.
2. Add garlic and ginger and cook
for 1–2 minutes or until fragrant.
3. Stir through curry powder,
coriander, zest and lemon juice.
4. Mash potatoes until smooth.
MYKITCHEN.CO.ZA 31
Cauliflower 3 sprigs fresh thyme
3 sprigs fresh rosemary
5. Simmer mixture over a low heat
for 15 minutes or until liquid has
Mac ‘n Cheese 1kg frozen cauliflower florets reduced by half.
SERVES 4-6 • TOTAL TIME 40-45 MIN 2 cups cream 6. Mash cauliflower to create
1 ½ cups milk a sauce and stir in half the cheese.
2 Tbsp butter Salt and milled black pepper 7. Toss macaroni through sauce
2 Tbsp olive oil 300g cheddar cheese, grated and spoon into a medium-sized
1 onion, chopped 500g macaroni, cooked baking dish.
2 cloves garlic, chopped 1 packet vine or cherry tomatoes 8. Top with remaining cheese,
3 slices crusty bread, torn into chunks cauliflower florets, tomatoes
and scatter with bread chunks.
1. Preheat oven to 200°C. 9. Bake for 20-25 minutes or until
2. Heat butter and oil in a pan golden.
and sauté onion until golden.
3. Add garlic, herbs and 2/3 of the CHEF’S TIP
cauliflower and fry for 1-2 minutes. Make a double batch, omit bread and
4. Add cream and milk and season. freeze one portion for up to 3 months.
Thaw, add bread and bake for a quick
weeknight dinner.
32 MYKITCHEN.CO.ZA
EASY ENTERTAINING
Passover
feast
The MK team whips up

a Passover-inspired feast
to show off traditional
flavours with twists the
whole family can enjoy.
Roasted beetroot Crunchy peanut Roasted baby marrows
and citrus salad butter broccoli in smoky red sauce
SERVES 4 • TOTAL TIME 35-40 MIN SERVES 4 • TOTAL TIME 10 MIN SERVES 4 • TOTAL TIME 20-25 MIN
FOR THE SALAD Glug olive oil 2 Tbsp olive oil

6-8 baby beetroots, halved 2 packets tenderstem broccoli 1 packet baby marrows, cut into
Glug olive oil 3 Tbsp peanut butter 2cm discs
Salt and milled black pepper 2 Tbsp hot water 1 onion, chopped
2 cloves garlic, sliced 1 Tbsp soy sauce 2 red peppers, seeded and chopped
2 packets bok choy, blanched 1 tsp chilli, garlic and ginger paste 2 cloves garlic, finely chopped
and refreshed Salt and milled black pepper 1 tsp smoked paprika
2 grapefruits, sliced or segmented Giant salted peanuts, for serving ½ tsp chilli flakes (optional)
2 oranges, sliced or segmented 2 Tbsp balsamic vinegar
3 spring onions, sliced 1. Heat oil in a large pan and sauté Pinch sugar
4-5 radishes, sliced broccoli for about 4-6 minutes or Salt and milled black pepper
until cooked and tender. Set aside. Handful roasted cashews, for serving
FOR THE DRESSING 2. Whisk together remaining
¼ cup soy sauce ingredients, except peanuts, 1. Place oil in a pan over high heat
2 Tbsp honey and season well. and fry baby marrow until tender
1 red chilli, sliced 3. Drizzle sauce over broccoli and browned. Set aside.
2 Tbsp rice wine vinegar and scatter with peanuts. 2. Fry onion and red peppers in the
2 tsp sesame seeds, toasted same pan until soft and caramelised,
1. Preheat oven to 180°C.

Curried sweet about 10 minutes.
3. Add garlic, spices, vinegar and sugar.
2. Arrange beetroots on a greased potato mash Simmer for 3-5 minutes. Season.
baking tray and drizzle with oil. SERVES 4 • TOTAL TIME 20-25 MIN 4. Remove from heat and stir through
3. Season well, sprinkle with garlic baby marrows and cashews. Serve hot.
and roast for 20-25 minutes or until 800g orange or regular sweet potatoes,
cooked through. Set aside to cool. peeled and cubed
4. Arrange beetroots, bok choy, 3 Tbsp olive oil
grapefruits, oranges, spring onions 1 tsp garam masala
and radishes on a serving platter. 1 tsp mild curry powder
5. Combine dressing ingredients ½ tsp ground cumin
and season to taste. Water, for thinning
6. Serve salad drizzled with dressing. Salt and milled black pepper
Fresh thyme, for serving
1. Boil sweet potatoes for 12-15 minutes

or until soft but not falling apart. Drain.
CHEF’S TIP 2. Heat oil in a pan, add spices and fry
Parboil beetroots
for 30-60 seconds until fragrant.
to speed up the
3. Add spice mixture to potatoes
roasting time.
and mash, adding a dash of water
if needed.
4. Season and serve hot, scattered
with fresh thyme.
MYKITCHEN.CO.ZA 35
EASY ENTERTAINING
ter broccoli
ut bu
p ean
hy
u nc
Cr
Roast leg of lamb

with olive salsa
SERVES 6 • TOTAL TIME 3 ½ HOURS
FOR THE LAMB

2 Tbsp rosemary, chopped plus
a few sprigs
Salt and milled black pepper
1 tsp paprika
2 Tbsp olive oil
2kg leg of lamb, on the bone
2 red onions, peeled and quartered
2 bulbs garlic, halved
2 cups beef stock
FOR THE SALSA

CHEF’S TIP
1 packet depipped green or black
This peanut sauce
olives, sliced
(p35) is great
3 anchovy fillets, chopped (optional)
with green beans,
2 Tbsp fresh parsley, chopped
sugar snap peas
2 tsp fresh mint, chopped
Curried sweet and grilled corn.
½ red onion, chopped
potato mash ¼ cup olive oil
1 lemon, juiced and zested
Roaste Pinch chilli flakes
d ba
by
ma
rro FOR SERVING
ws
in Baby potatoes, roasted
sm
Red onion, charred
ok
Baby spinach, rinsed

y
re
d

sa
uc
2. Combine rosemary, paprika,

e
seasoning and olive oil. Rub lamb

with mixture.
3. Place onion, rosemary sprigs and
garlic in an ovenproof dish, top with
lamb and pour stock around meat.
Cover with foil and roast for 2 ½
hours, basting with pan juices every
30 minutes. Add a little more stock
if needed.
4. Remove foil for the last 30 minutes
and increase heat to 180°C.
5. Combine salsa ingredients.
6. Serve lamb with salsa and
potatoes, red onion and baby
spinach on the side.
CHEF’S TIP
Marinate the rubbed
lamb overnight to
allow the flavours
to fully infuse.
MYKITCHEN.CO.ZA 37
EASY ENTERTAINING
Zesty lemon meringue 1 cup castor sugar

½ tsp vanilla essence
FOR THE MERINGUE
1. Whisk egg whites and cream
SERVES 6 • TOTAL TIME 45 MIN, PLUS
of tartar in a bowl over a pot of
1 HR 20 MIN REFRIGERATION TIME
FOR THE BASE simmering water until mixture is warm
1. Combine biscuits and butter to the touch. Make sure water doesn’t
FOR THE BASE together and press into a greased touch the bottom of the bowl – you
1 packet Tennis biscuits, finely crushed 35x12cm rectangular tart tin. Chill can even put a tea towel between
½ cup butter, melted until firm, about 20 minutes. the water and bowl to make sure
the eggs don’t overheat.
FOR THE FILLING FOR THE FILLING 2. Using a handheld electric
¾ cup milk 1. Heat milk and sugar and whisk, whisk egg white until
¾ cup castor sugar stir until sugar dissolves. they form stiff peaks.
¼ cup cream 2. Combine cream, egg yolks 3. Gradually add a tablespoon of
3 large egg yolks and cornflour. sugar at a time at one minute intervals.
¼ cup cornflour 3. Whisk into milk mixture. Once sugar has dissolved completely,
4 lemons, zested and juiced 4. Add lemon juice and grated peel whisk in vanilla essence.
1 tsp vanilla essence and cook for about 5 minutes, 4. Transfer meringue to a piping bag
½ cup cold butter, cubed whisking vigorously until thickened. and pipe onto set curd, or simply
5. Whisk in vanilla and butter until dollop onto curd.
FOR THE MERINGUE melted. Remove from heat. 5. Brown meringue topping using
4 large egg whites 6. Cool and pour over biscuit base. a chef’s blowtorch if you like. Slice
½ tsp cream of tartar 7. Chill in the fridge for an hour. and serve.
WORDS: CHAD JANUARY | PHOTOGRAPHS: FRESH LIVING MAGAZINE
.
.
38 MYKITCHEN.CO.ZA
.
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STRAP
SUGAR
Make fancy
f y Easter showstoppers
with a little help
w p from store-
bought
g essentials – and a shake
of sugar
g and spice..
INE
CHEF IN THE MAKING
G
CHEF’S TIP P
Brushh the
h cookedk d
f
rolls with butter for
a glossy finish..
Classicc
Class 5 Use a sharp knife to cut the
5.
c
cinnamon ll
rolls logg into 10 equal rolls..
6 Arrange rolls in a large,
6.
S
SERVES 10
0 • TOTAL
O TIME greased
g baking g dish about a
4 MIN
45 M N PLUS RISING
N TIME
ME centimetre apart.
p .
C
FOR THE CINNAMON S
ROLLS 7 Cover
7. C the
h dish
d h with ha
500g
00 store-bought
s b h d dough h damp p cloth and put
p in a
1½ cups
p packed
p b
brown sugarr warm spotp until rolls have
6 Tbsp
b ground cinnamon
i n doubled
doub ed in size.
s e.
½ cup butter, very soft ft 8. Preheat
h oven to 180°C.
80 C.
¼ cup milk,
i to glaze e 9 Bake cinnamon rolls for
9. f
3 Tbsp
b butt
b er, to glaze
l 15 minutes,, then remove
and slowly y spoon milk
FOR
O THE CREAM
C over
o e eeach
c roll.
o .
C
CHEESE G
ICING 10.. Return dish
d h to oven
¼ cup butter, soft
ftened d and d bake
b e for
o a further
ut e
1 cup
p icing
i sugar, sift
fted 15-20 0 minutes until
1 tub
b cream cheese golden
g and cooked.
11. Remove from
f the oven
1. Flour a working surface
f and dbbrush
us with butter..
t butte
aand roll out dough g into 12.. To make
k the
h cream
a 30x20cm rectangle. g cheese icing,g beat butter
2. Place
l sugar, cinnamon and icingg sugar
g in a bowl
aand butter in a bo
d butte bowl andd until
u t combined.
co b ed.
mmix u until
t cocombined.
b ed. 3 Add
13. dd cream cheese
h and d
3 Use the back off a spoon
3. p beat
be t until
u t smooth.
s oot .
tto spread sugar g mixture 14 Serve cinnamon rolls
14. ll
eevenly y over dough.
g warm
w with a dollopp off
4. Working g from one length,
g cream
c cheese icing g on
roll doughg into a tight
g log.
g. topp of each..
SCAN FOR
SC O MORE
O
EASTER
S TREATS
S
MYKITCHEN.CO.ZA
C CO 411
CHEF IN THE MAKING
HOW TO MAKE CINNAMON ROLLS
WORDS: SJAAN VAN DER PLOEG | PHOTOGRAPHS: ZHANN SOLOMONS, FRESH LIVING MAGAZINE
1 Spread with sugar and cinnamon mixture. 2 Roll into a log. 3 Slice into cinnamon rolls. 4 Allow to rise before baking.
Tips for the scrummiest cinnamon rolls

Using store-bought You’ll be guaranteed Make smaller buns These buns are best
dough is a major a moist crumb if you by cutting the dough eaten on the day. If you
time-saver and tastes brush the rolls in milk portions thinner. Just have any left over, store
just as good as if you’d halfway through the remember to decrease in an airtight container
made it from scratch. cooking time. the baking time! and heat up to serve.
42 MYKITCHEN.CO.ZA
STRAP
Ultimate
Easter
sundae
10 MIN
1 large hollow chocolate

Easter egg
2-3 scoops ice cream
80g white chocolate,
chopped
Handful fresh berries
Store-bought caramel
sauce, to drizzle
1. Using a hot knife,

slice off the top of the
Easter egg.
2. Fill egg with
scoops of ice cream.
3. Finish off with
a sprinkle of chopped
white chocolate,
berries, and a drizzle
of caramel sauce.
WORDS: SJAAN VAN DER PLOEG | PHOTOGRAPHS: FRESH LIVING MAGAZINE
CHEF’S TIP
For an even more
decadent dessert,
fill the egg with
chocolate mousse
and dust with
cocoa.
MYKITCHEN.CO.ZA 43
COOK A CLASSIC
Secrets
SAUCY
It can’t be Easter weekend without pickled fish!
Editor Chad January shows you exactly how
to mix the seasoning, fry the fish and make
the sauce. Plus, he shares his three favourite
ways to make the most of the leftovers.
CHEF’S TIP
Add some olive oil
and lemon juice to
your spice mix to
make a paste. Add
this to a quick dinner
for a flavour boost.
HOW TO MAKE PICKLED FISH
1. SEASON THE FISH FISH MASALA SPICE MIX 1. Toast coriander, cumin, fennel seeds,
Creating your own spice mix takes MAKES ¾ CUP black peppercorns, cloves and curry
a bit of extra effort, but it’s worth leaves in a dry, hot pan for 1-2 minutes
it. Toasting whole spices before ¼ cup coriander seeds or until fragrant.
grinding releases their flavour and 2 Tbsp cumin seeds 2. Cool completely and grind
aroma. You’ll know they’re ready 2 Tbsp fennel seeds in a pestle and mortar until fine.
when you smell the pungent 2 Tbsp black peppercorns 3 Combine with garlic powder,
fragrance. Keep a close watch: 8 cloves ginger, cinnamon, curry powder,
they toast quickly and should be handful fresh or dried curry leaves turmeric and salt.
removed before there is smoke. 1 Tbsp garlic powder 4. Store in an airtight container
But if time is short, a store-bought 1 Tbsp ground ginger until ready to use.
spice mix will work just as well! 1 Tbsp cinnamon
1 Tbsp medium curry powder
1 Tbsp ground turmeric
1 pinch salt
MYKITCHEN.CO.ZA 45
2. FRY THE FISH 1. Heat oil in a large pan. Portion 1. Arrange cooked fish in a deep
Cook the fish your way: batter and fish and dry with kitchen paper. baking tray or large bowl with a lid.
deep-fry the fish, or simply pan-fry. 2. Season fish and sprinkle 2. Combine water, vinegar, bay
with spice mix. leaves and spices in a large pot.
DEEP-FRIED FISH 3. Dip each portion in cake flour 3. Bring the mixture to a boil and
Vegetable oil, for deep frying to coat lightly. Dust off excess. keep it there for about 8 minutes.
2kg firm white fish (we used hake) 4. Fry fish in batches for about 4. Add sugar and jam and simmer
Salt and milled black pepper 5-7 minutes or until cooked on high for 10-12 minutes.
2 cups cake flour through. Drain on kitchen paper. 5. Mix cornflour and ¼ cup
2 Tbsp fish masala spice mix of pickling sauce in a separate
2 cups milk bowl until smooth. Simmer for
5 minutes or until sauce has thickened
1. Heat oil in a large pot. Portion fish, 3. PICKLE THE FISH slightly. Adjust seasoning to taste.
pat dry with kitchen paper and season. SERVES 6-8 • TOTAL TIME 45 MIN, 6. Add onion and simmer
2. Combine cake flour, spice mix PLUS PICKLING for 5 minutes. Cool slightly.
and milk. Season well. 7. Pour pickling liquid over fish
3. Dip each fish portion 1 portion deep-fried or pan-fried fish and cool completely, cover
in batter to coat evenly. 5 cups water and refrigerate.
4. Deep-fry in hot oil for 4-6 minutes. 4 cups white spirit vinegar 8. Pickle for at least 48 hours before
Drain on kitchen paper and repeat 3-4 bay leaves serving, or store for up 3 weeks.
with remaining fish and batter. Be 3 Tbsp curry powder 9. Serve with garlic naan, hot cross
sure not to overcrowd your pan. 1 Tbsp fish masala spice mix buns, rotis or a side salad.
2 Tbsp ground turmeric
PAN-FRIED FISH 1 Tbsp black peppercorns TOP TIP Make a raita with plain
3 Tbsp vegetable oil 1 Tbsp coriander seeds yoghurt, grated cucumber, red
2kg firm white fish 2 cups brown sugar chilli, chopped red onion, and fresh
Salt and milled black pepper 290g apricot jam coriander. Season well. This creamy
2 Tbsp fish masala spice mix 2 Tbsp cornflour sauce is to die for dolloped onto
1 cup cake flour 6-8 onions, sliced into rings the pickled fish.
46 MYKITCHEN.CO.ZA
COOK A CLASSIC
THREE WAYS
with
pickled
fish
Pickled fish
Buddha bowl
SERVES 2 • TOTAL TIME 20 MIN
2 cups cooked pearl or regular couscous

2 Tbsp fresh coriander
1 lemon, zested and juiced
2 cups pickled fish
60g mange tout, cooked and sliced
200g cauliflower florets, roasted
¼ head red cabbage, shredded
1. Season couscous and toss through

coriander, zest and lemon juice.
2. Divide between two serving bowls.
3. Divide pickled fish, mange tout,
cauliflower and cabbage between
serving bowls.
4. Drizzle with extra pickled fish sauce.
no.2 SCAN FOR MORE

PICKLED FISH TIPS
Quick pickled fish pâté

SERVES 4-6 • TOTAL TIME 20 MIN 2. Serve on toasted ciabatta ½ punnet cherry tomatoes, halved
or hot cross buns, sprinkled 4-5 radishes, sliced
2 tins cannellini beans, drained with spring onion, if using. handful fresh coriander, chopped
PHOTOGRAPHS: FRESH LIVING MAGAZINE
and rinsed Lime wedges, to serve
no.3
1 ½ cups pickled fish, bones discarded
¼ cup pickled fish sauce 1. Preheat oven to 180°C.
2 cloves garlic, chopped 2. Roll out puff pastry into a 3mm
Handful fresh coriander thick rectangle and score a 5cm
Salt and milled black pepper Pickled fish tart border with a sharp knife. Brush
Handful spring onion, sliced (optional) SERVES 4 • TOTAL TIME 35 MIN with the melted butter.
3. Bake for 15 minutes or until golden.
1. Blitz beans, fish, sauce, garlic 400g puff pastry 4. Serve topped with fish, tomatoes and
and coriander. Season well with 2 Tbsp melted butter radishes and garnish with coriander.
salt and pepper. 2 cups pickled fish Serve with lime or lemon wedges.
all
doughed
up
What is the month of April
without moreish bread to
complete the feast?
4 WAYS WITH
Hot cross buns Matzah 4. Roll dough into a long log

and divide into 10 portions.
MAKES 12 • TOTAL TIME 1 HR PLUS RISING MAKES 15 • TOTAL TIME 30 MIN
5. Flour your work surface. Using
FOR THE BUNS 2 cups flour, sifted, plus more a rolling pin, roll a portion of
3 tsp yeast for rolling dough as thinly as you can.
¼ cup caster sugar 1 tsp kosher salt, plus more 6. Repeat with remaining portions
2 cups warm milk for sprinkling and place on greased baking trays.
4 cups flour, plus an extra cup 1 Tbsp olive oil 7. Bake for 5-10 minutes, until
3 tsp cinnamon ¾ to 1 cup water crisp and golden. .
2 tsp mixed spice 8. Remove and sprinkle with
1 tsp salt 1. Preheat oven to its highest heat, kosher salt.
1 ½ cups sultanas 230°C or 250°C.
3 Tbsp mixed citrus peel 2. Place flour, salt and olive oil into
4 Tbsp butter, melted and cooled a bowl.
1 egg, at room temperature 3. Slowly add water, mixing with
your hands to incorporate. Knead
FOR THE CROSSES dough into a smooth ball, adding
½ cup flour more flour if mixture is too wet. FOODIE FACT
5 Tbsp water Traditional matzah is
made without raising
FOR THE GLAZE agents. Why? Only
3 Tbsp apricot jam, melted unleavened food
is made and eaten
1. Place yeast, sugar and milk during Passover.
in a bowl and set aside.
2. Sift in flour, spices and salt
and add fruit, butter and egg.
3. Add milk mixture to dry ingredients
and knead until a sticky dough forms.
4. Turn dough out onto a generously
floured working surface. Knead dough
and add more flour, until mixture is
smooth and elastic, for 5 minutes.
5. Place dough into a well-oiled
bowl, cover and set in a warm place
to double in size, about 45 minutes.
6. Knock down dough and roll out into
a thick log. Cut into 12 equal portions.
7. Grease and line a rectangular
baking tray.
8. Shape portions into smooth,
round balls. Place on tray.
9. Set in a warm place to rise for
30-45 minutes. Preheat oven to 180°C.
10. For the crosses, mix flour and
water to form a thick but pipeable
paste. Place in a resealable bag and
snip off a tiny section off one corner.
11. Pipe neat crosses over buns.
Bake for 20-25 minutes, until golden.
12. Brush jam over buns.
13. Serve buns warm with your
choice of topping.
SCAN FOR MORE

WAYS WITH MATZAH
MYKITCHEN.CO.ZA 49
4 WAYS WITH
Flaky rotis
MAKES 12-15 • TOTAL TIME
45 MIN, PLUS RESTING
1kg flour
CHEF’S TIP 2 tsp salt
Once you’ve formed 2 cups water
your roti balls, you can 125g soft butter
freeze until needed. Oil, for frying
Thaw completely
before rolling out. 1. Mix flour, salt and water
together, using your hands
to knead into a soft dough.
2. Place dough in a bowl,
cover and leave to rest
for 30 minutes.
3. Roll dough out onto a
floured surface and divide
into 16 equal portions.
4. Roll each one out as
thinly as you can.
5. Using your fingers, smear
2 tablespoons butter over
each portion.
6. Roll length of dough into
a log. Rest for 10 minutes.
Repeat with remaining
dough portions.
7. Roll each end of the log
inwards to form two spirals.
They should meet in the
middle to form an S-shape.
Stack the spirals to form
a ball, but don’t squash.
Repeat with remaining
dough portions and
refrigerate for another
10 minutes.
8. Roll each roti out
into a thin circle.
9. Add oil to a large frying
pan and fry rotis, one at a
time, until golden and crispy.
Easter bread
1 HR 15 MIN, PLUS RISING
1 ½ cups milk, warmed 5. Divide dough in half. Roll

2 ½ tsp yeast each half into a long strip.
¼ cup sugar Braid strips together and
½ tsp salt pinch ends together
4 cups flour to form a wreath. Place on
cup butter, melted a greased baking tray and
and cooled allow to rise for 45 minutes.
2 large eggs, beaten 6. Preheat oven to 180°C.
1 egg, beaten 7. Make five indents and
WORDS: SJAAN VAN DER PLOEG | PHOTOGRAPHS: ZHANN SOLOMONS
5 eggs, dyed, raw or hard place dyed eggs into each.

boiled 8. Brush bread with egg,
100s and 1000s, for sprinkling add sprinkles and bake for
25-30 minutes, until golden.
1. Place milk, yeast and sugar
into a bowl and set aside.
2. Sieve salt and flour into CHEF’S TIP
a large bowl. The eggs should be
3. Add milk mixture, butter soft-boiled by the end
and two eggs to flour. of the baking time and
Knead into a soft dough, can serve as dipping
adding more flour if needed pots for your bread.
until smooth and elastic, To learn how to dye
about 5 minutes. eggs, turn to page 10.
4. Rest dough for 15 minutes.
MYKITCHEN.CO.ZA 51
family G AT H E R I N G Editor Chad January lines up showstopper
mains and sides fit for an Easter feast.
Crispy hake 1. Line a fine sieve with 11. Add fish and garnish with 1. Drizzle brisket with oil
with apricot, cheesecloth and place

over a large bowl. Be
cucumber, coriander, chilli
flakes and capers, if using.
and season generously.
2. In a pestle and mortar,
coriander and sure to leave enough bash together cumin,
chilli labneh cloth hanging over the

sides of the sieve.
Slow-cooked coriander, peppercorns,
paprika and herbs to
2. In a separate bowl, pulled beef form a chunky spice rub.
brisket
PLUS OVERNIGHT RESTING TIME
mix yoghurt and salt. 3. Brush brisket with
FOR THE LABNEH Pour into cheesecloth. mustard to coat evenly.
SERVES 6-8 • TOTAL TIME
1kg plain yoghurt 3. Gather ends of cloth 4. Coat brisket with spice
4 ½ HR
1 tsp salt and tie tightly. Refrigerate rub and set aside to rest
¼ cup apricot jam overnight. FOR THE BRISKET for at least one hour.
3 Tbsp fresh coriander, 4. Remove labneh from 1kg beef brisket 5. Heat oil in a large pan
chopped cloth and set aside. Glug olive oil and sear brisket skin side
2 Tbsp chilli sauce or oil 5. For the hake, heat oil in Salt and milled black pepper down for about 3-4 minutes
a large pan and season fish. 1 Tbsp cumin seeds each side or until golden.
FOR THE HAKE 6. Fry fish, skin side down, 2 tsp coriander seeds 6. Preheat oven to 160°C.
Glug olive oil for 4-5 minutes until crispy. 1 tsp pink peppercorns 7. Put tomatoes, beef stock,
4 x 200g hake fillets, skin on 7. Flip fish, add butter and 2 Tbsp paprika garlic and herbs into a large
Salt and milled black pepper garlic and fry other side 2 Tbsp dried oregano casserole dish.
3 Tbsp butter for another 3-4 minutes. or mixed herbs 8. Nestle brisket into liquid,
2 cloves garlic, sliced 8. As butter starts to brown, 2 Tbsp Dijon mustard cover with a lid or foil and
1 lemon, zested and juiced add zest and lemon juice. 2 cans whole peeled roast for about 3 ½–4 hours
Baste fish with butter using tomatoes or until tender.
FOR SERVING a spoon. Set aside to rest. 2 cups beef stock 9. Remove brisket from
1 punnet cherry tomatoes, 9. Swirl apricot jam, ½ garlic bulb, peeled sauce and set aside to
blistered coriander and chilli Handful fresh coriander rest for 15 minutes.
¼ cucumber, thinly sliced sauce through labneh. Handful fresh thyme 10. Melt butter in a pan and
Fresh coriander 10. Dollop labneh onto 2 tbsp butter sauté onions until golden.
Chilli flakes serving plates and top 1 onion, chopped 11. Add brisket gravy to pan
2 tsp capers, fried (optional) with blistered tomatoes. and simmer for 10 minutes
FOR THE TZATZIKI or until reduced by a third.
1 cup plain yoghurt Cool slightly.
or sour cream 12. Blitz sauce until smooth
¼ cucumber, grated and season to taste.
1 tsp ground cumin 13. Shred brisket using two
½ tsp garlic powder forks and toss with sauce.
14. For tzatziki, combine all
FOR SERVING ingredients and season.
Pickled onions 15. Serve brisket with tzatziki,
Mini pitas pickled onions and pita.
OCCASIONS
FOODIE FACT
Labneh is a super-silky
cheese made from
strained yoghurt.
MYKITCHEN.CO.ZA 53
OCCASIONS
Chive and garlic 1. Place potatoes in a pot 6. Roast for 10 minutes.
smashed roasted of salted water and bring

to a boil. Parcook for about
Toss potatoes with
remaining butter and
potatoes 10-12 minutes, drain, rinse roast for 10 minutes more
TOTAL TIME 40 MINUTES • and set aside. or until golden and crispy.
SERVES 4 2. Preheat oven to 200°C. 7. Remove from oven and
3. Place potatoes on a large scatter with Parmesan,
1kg baby potatoes greased baking tray. if using.
4 cloves garlic, sliced 4. Press each potato 8. Serve immediately.
Handful fresh chives, with a fork to slightly
chopped ‘smash’ them.
½ cup melted butter 5. Season, drizzle with
1/4 cup grated Parmesan half the butter and sprinkle
(optional) over chives and garlic.
SCAN FOR MORE

BRAAI ESSENTIALS
MYKITCHEN.CO.ZA 55
OCCASIONS
Poached chicken 1 Tbsp chopped coriander

1 tsp wholegrain mustard
minutes or until completely
cooked through.
salad with Salt and milled black pepper 4. Remove chicken from
buttermilk poaching liquid and set

aside to cool before
dressing
FOR THE SALAD
4 green apples, sliced shredding or slicing.
SERVES 4 • TOTAL TIME 35 MIN 3 celery stalks, shaved Discard poaching liquid
with a peeler or freeze to use as a future
FOR THE CHICKEN 1 Mediterranean cucumber, chicken soup base.
1 can coconut milk shaved with a peeler 5. Whisk dressing
1 cup chicken stock 1 packet cos or butter ingredients together
1 lemongrass stalk, bruised lettuce, rinsed and season to taste
2 red chilli, halved 6. Arrange apples, celery,
3 cloves garlic, sliced 1. Place coconut milk, stock, cucumber and lettuce
1 tsp grated fresh ginger lemongrass, chilli, garlic, on a serving platter.
Handful fresh coriander ginger and coriander into 7. Top with chicken and
4 chicken breasts a large pot. Bring to a boil. drizzle with dressing just
2. Reduce heat to a gentle before serving.
FOR THE DRESSING simmer and add chicken
½ cup buttermilk or yoghurt breasts. Cover with a lid.
1 tsp chopped fresh mint 3. Poach for about 15-20
LEVEL UP
Make croutons by
roasting ciabatta chunks
drizzled with oil and
scattered with garlic.
Add to salad just
before serving.
WORDS: CHAD JANUARY | PHOTOGRAPHS: ZHANN SOLOMONS

STRAP
Mackerel, cheddar
and pepper quiche
SERVES 4 • TOTAL TIME 45-50 MIN
1 packet shortcrust
pastry, defrosted
500g smoked mackerel,
deboned and flaked
1 red pepper, seeded and chopped
1 yellow pepper, seeded
and chopped
1 clove garlic, chopped
125ml sour cream
3 eggs, whisked
1 Tbsp Dijon mustard
1 Tbsp chilli flakes
3 Tbsp chopped fresh chives
1 ½ cups grated mature Cheddar
FOR SERVING
Handful micro herbs
Cucumber ribbons
CHEF’S TIP Glug olive oil
Pop filling into
greased and 1. Preheat oven to 180°C
pastry-lined muffin 2. Unroll pastry onto a lightly
tray to make floured surface to about 3cm thick.
bite-sized snacks. 3. Place pastry in a 30cm greased
loose-bottomed tart tin and trim
edges. Prick pastry with a fork.

4. Blind bake for 10-12 minutes
and remove from oven. Set
aside to cool.
5. Combine mackerel,
peppers and garlic.
6. Whisk sour cream, eggs,
mustard, chilli flakes and
chives until combined. Fold
through half the grated cheese.
7. Combine mackerel mixture
with egg mixture and season.
8. Place filling into tart tin, level
the top and sprinkle with
remaining cheese.
9. Bake for 20-25 minutes or until
pastry is cooked and filling is
golden brown.
10. Serve with fresh micro herbs,
cucumber and a drizzle of oil.
MYKITCHEN.CO.ZA 57
BUDGET BASKET
PADKOS
penny ON A
R26
per serving*
A road trip isn’t complete without padkos!

Pack this budget basket and hit the road.
R28
per serving*
Pork meatball
salad jars
PLUS REFRIGERATION
FOR THE MEATBALLS

Vegetable oil for frying
1 onion, chopped
500g pork bangers, casings removed
½ tsp cayenne pepper
1 tsp dried mixed herbs
1 egg, whisked
3 slices white bread, torn, or 1 cup
breadcrumbs
FOR THE DRESSING

¼ cup olive oil
1 tsp Dijon mustard
½ tsp honey
½ lemon, juiced
¼ head red cabbage, shredded

½ cucumber, sliced
100g assorted tomatoes, quartered
4 Mason jars, for transportation
1. Heat oil in a pan and fry onion for

3-5 minutes. Remove and set aside.
2. Combine remaining meatball
ingredients, add onion and season.
2. Roll into 16 balls and chill for
30 minutes to firm up.
3. Heat oil in the same pan and fry
meatballs in batches for 5-7 minutes
or until golden and cooked through.
Drain on kitchen paper and set aside.
4. Combine dressing ingredients and
season.
5. Layer dressing, salad bits and
meatballs into each Mason jar. Store
in a cooler box until ready to serve
(shake to dress salad).
MYKITCHEN.CO.ZA 59
R16
per serving* and seasoning into a food
processor and blitz to combine.
3. Place the pastry on a lightly floured
surface and roll out lengthways. Cut into
4 equal rectangles, about 10x15cm.
4. Divide filling into four portions and
roll each one into a log. They should
be slightly shorter than the length
of a pastry rectangles.
5. Place a portion of filling in the
centre of each pastry rectangle.
6. Fold one edge of pastry over filling
and tuck in. Roll to enclose filling and
press down on edges to seal. Repeat
with remaining pastry and filling.
7. Halve pastries and score the top.
8. Place on a lined baking sheet,
brush with egg and sprinkle with
seeds, if using.
9. Bake for 25-30 minutes until
golden and cooked through.
10. Mix yoghurt and peri-peri sauce
in a serving bowl to make a dip.
11. Serve sausage rolls with yoghurt
dip and garnish with coriander.
Tuna sandwich with

basil cottage cheese
½ head broccoli
2 tsp lemon juice
1 tsp crushed garlic
250g smooth cottage cheese
15g fresh basil
8 slices low GI or seed bread
SCAN FOR MORE ½ cup sliced cucumber
BUDGET SAVERS 170g tinned shredded tuna, drained
1. Blanch broccoli in salted boiling

Salt and milled black pepper water for a minute. Drain and refresh
Herby chicken 400g puff pastry

1 egg, beaten
in iced water.
2. Briefly blitz broccoli
sausage rolls 2 Tbsp sesame seeds (optional) in a food processor.
SERVES 4 • TOTAL TIME 1 HOUR ½ cup double cream plain yoghurt 3. Add lemon juice, garlic, cottage
2 Tbsp peri-peri sauce cheese and half the basil. Briefly
2 chicken breast fillets, sliced Fresh coriander for serving blitz mixture and season.
2 carrots, grated 4. Top four slices of bread with
¼ cup fresh parsley, chopped 1. Preheat oven to 200˚C. remaining basil, cucumber, cottage
¼ cup breadcrumbs 2. Place chicken, carrots, parsley, cheese mixture and tuna. Top with
1 lemon, zested and juiced breadcrumbs, zest, lemon juice, remaining slices of bread and serve.
60 MYKITCHEN.CO.ZA
BUDGET BASKET
Chicken salad with

chive vinaigrette
FOR THE SALAD

4 chicken breasts on the bone
Glug olive oil
1 sprig fresh thyme
500g Green beans, trimmed
and blanched
20g Hazelnuts, toasted
and chopped (optional)
80g baby gem lettuce
FOR THE DRESSING

3 Tbsp white wine vinegar
2 tsp Dijon mustard
Pinch sugar
¼ cup olive oil
2 Tbsp chopped chives
½ clove garlic, minced

2. Rub chicken with oil and season
with thyme, salt and pepper. Roast
for 25-30 minutes or until cooked.
Set aside to rest.
3. Whisk dressing ingredients, season
to taste and add a squeeze of lemon.
4. Halve lettuce heads, toss with
a little dressing and arrange
on a platter.
5. Debone chicken and cut into
thick slices. Toss chicken, green
beans and hazelnuts, if using, in
remaining dressing and pile on
top of lettuce.
6. Finish with a drizzle of R32
dressing and serve. per serving*
CHEF’S TIP Instead of adding hazelnuts,

try crumbled feta or a boiled egg.
Treasure Hunt
On the face of it, an Easter egg hunt
seems simple. But when was simple ever
really that much fun? Make it a memorable
moment by switching on their brains and
scent for the trail…
CLUED-UP
Create a clue game with riddles
or questions that lead to each
Easter egg hiding place.
BUDGET BUNNY
If you’re on a budget, buy one or two
bags of individually wrapped eggs. Shake
them out and hide them around the garden
or house to make them (and the hunt) go
a bit further.
EASTER EVENTS
If you don’t want chocolate to be the
A Month of
merriment
focus for lively kids, swap out the sweets
for treasure containing vouchers to redeem
such as a movie night, a date out with dad
or dessert for dinner. These can lead to
special experiences rather than a sugar
rush (at least at first!).
GET BUSY QUIZZING

If you have a gaggle of teens on your
There’s a lot going on in the month hands, then make them work a little
of April: celebrations for Eid, Easter harder for their sweet treat. Invest in
and Passover call for some clever reusable plastic eggs and fill them with
tips and tricks to make this period cool, quirky questions the kids need
to answer before they can redeem
less stressful and more magical
their chocolates.
Travelling Light
Whether you’re travelling to celebrate, commemorate or simply escape
the city, there are many ways to pack food to keep it cool and intact:
• Plan your holiday breakfasts and dinners in advance to avoid food expiring
or wasting money. That way, you go into your big holiday shop with an
idea of the ingredients – and budget!
• Make use of plastic or glass containers, coolers and boxes. They will keep
their shape under the weight of your other baggage and protect fragile
food from being crushed. Square shapes also pack better in a boot or on
a seat compared to circular ones.
• If you don’t have reliable containers, keep them closed with rubber bands.
• When packing food into a cooler box, always pack the meat in a separate
shopping bag and at the very bottom of your box so that it doesn’t
contaminate any fresh food.
62 MYKITCHEN.CO.ZA
NEED TO KNOW
Roasted lamb shank bone
A hard-boiled
egg in order to reduce stress
A bitter herb, such and frantic cooking to
as horseradish
get the suhoor ready
and eaten. This also
allows my stomach
to digest and absorb
nutrients better and
Iftaar keep me fuller for longer.
Secrets
During Ramadan, the FOOD DO’S AND DON’TS
WORDS: SJAAN VAN DER PLOEG | PHOTOGRAPHS: GETTY IMAGES, SHUTTERSTOCK
Spring holy month of fasting I avoid caffeine, salt

greens
(such as for Muslims, there are and sugar, especially
parsley)
specific rules that must in the morning, as they
Another bitter herb,
usually romaine lettuce be observed. When it make you thirsty and
Charoset (a mixture
of wine, nuts
comes to Iftaar (breaking spike your blood sugar.
and apples) the fast), everyone gets I also begin focusing on
to give it their own twist. staying hydrated a few
We asked Saadiqah days before Ramadan
Schroeder, one of our starts to compensate
Pas s the Sed er Pla te, Ple ase copy editors, about her
ways of breaking fast.
for the water I lose
during the fast.
Food takes on more meaning during the Jewish
holiday of Passover, which commemorates the
BREAKING THE FAST LAST THOUGHTS
Jews’ liberation from slavery in ancient Egypt.
It’s a Muslim tradition Yes, Ramadan is about
The week of celebration kicks off with a family
to start the day off by understanding those
meal, called a seder, where the story is told
eating three dates and who are less fortunate,
over a long meal. And in the centre of it all is
the seder plate, with at least six symbolic foods
that are eaten at specific points in the story to
'Yes, I look forward to Ramadan. It’s tough,
bring home the lessons. and every day is different, but Ramadan is a time
of community and spirituality. We often look
forward to it for the blessings during the month
– and the copious amounts of baked goods!'
drinking water. Suhoor but it’s also about

A NEW WAY TO BANK! (the eating period realising that you need
TymeBank, one of the world’s fastest-growing before we start the not the whole world to
digital banks, has partnered with retail ay of fasting) includes
day sustain you. Ramadaan
giant TFG to give South Africans endless ating low-GI foods that
eating is a time for us to fast
financial product solutions. Say hello to will keep you full without from the world itself
the TymeBank TFG Money debit card! ausing havoc on your
causing and connect to our
It’s linked to two of South Africa’s leading gut – those early meals inner spirituality and
rewards programmes, so customers an make you feel sick
can upliftment. It’s a truly
benefit from TFG Rewards and PnP Smart ter in the day if you're
later beautiful experience
Shopper when they shop at any one of the not careful. Fruits and where we discover
20+ TFG brands, yoghurt also help your that we can go without
in-store or online, stomach to settle a little cursing every sentence,
and double PnP Smart – natural probiotics for and we don’t need that
Shopper Points when the win! chocolate high to keep
shopping at Pick n Pay. us going. We recognise
Scan the QR code to find EARLY BIRD DIGESTS that this world is fleeting,
out more. THE WORM and we should practice
I wake up well in what will keep us healthy
advance, about 2 hours, and happy.
DIM THE LIGHTS
Fragrant club 5. Cook steaks over medium-hot coals

for about 4-6 minutes per side for
5. Cover with a clean tea towel
and set aside to rise for 15 minutes.
steaks with medium rare, basting with butter 6. Braai roosterkoek over medium
zingy herb sauce regularly. Set aside to rest for 4-5

minutes before slicing.
coals for about 5-6 minutes per side,
brushing with butter regularly.
SERVES 4 • TOTAL TIME 30-35 MIN
6. Blitz together parsley, coriander, 7. Serve while hot.
garlic, lemon zest and juice and oil
FOR THE STEAKS until smooth. Season to taste. Fold CHEF’S TIP Use a combination of
2 club steaks, at room temperature through onion and chilli. cheddar and mozzarella if you prefer.
Glug olive oil 7. Drizzle the steaks with herb sauce
Salt and milled pepper
before plating.
Chocolate and
2 Tbsp smoked paprika
Cheddar and jalapeño caramel s’mores
2 Tbsp chopped fresh coriander SERVES 4 • TOTAL TIME 10 MIN
2 Tbsp pink peppercorns roosterkoek
¼ cup melted butter SERVES 6 • TOTAL TIME 35 MIN 8 Tennis biscuits or stroopwafels
1 slab milk or dark chocolate, broken
FOR THE HERB SAUCE 500g store-bought bread dough into chunks, plus extra for serving
1 punnet fresh parsley 2 Tbsp chopped fresh coriander 4 large marshmallows
½ punnet fresh coriander 1 cup grated cheddar 3 Tbsp Caramel Treat, plus extra
2 garlic cloves, chopped 1 jalapeño, finely chopped for serving
1 lemon, zested and juiced Melted butter, for brushing
¼ cup canola or olive oil 1. Arrange biscuits on a large
¼ red onion, chopped 1. Knock down dough onto a lightly chopping board and top four with
½ red chilli, seeded and chopped floured surface. Divide into six portions. a chunk of chocolate each.
2. Using a rolling pin, roll each portion 2. Add a teaspoon of Caramel Treat
1. Drizzle steaks with olive oil out to form a circle about 3cm thick. to each chocolate-covered biscuit
and season generously. 3. Combine coriander, cheddar and and set aside.
2. Slather each steak with mustard jalapeño in a bowl. 3. Thread marshmallows onto
and make sure to coat evenly. 4. Place 2 Tbsp of the cheese mixture skewers and cook over medium
3. In a pestle and mortar, grind in the centre of each circle and fold in coals for 1-2 minutes until charred
together smoked paprika, coriander to enclose. Pinch the seams with your and gooey.
and peppercorns. fingertips and roll gently to resemble 4. Place a cooked marshmallow onto
4. Roll each steak in the spice mix a roosterkoek. each of the four chocolate- and
and set aside. caramel-covered biscuits and
sandwich with the remaining four
biscuits. Enjoy immediately with
an extra drizzle of Caramel Treat
or melted chocolate.
QUICK CUTS WORDS: CHAD JANUARY | PHOTOGRAPHS: ZHANN SOLOMONS
1.
Marinate steaks with spice
mixture either overnight or
first thing in the morning for
maximum flavour.
2.
Swap out steak for chicken
pieces or fillets to cut costs.
3.
Parboil corn in a pot of
salted boiling water
beforehand to save time.
66 MYKITCHEN.CO.ZA
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68 MYKITCHEN CO ZA
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Physical Coupons
Cut out and keep these coupons
for your next grocery store visit!
SAVE SAVE
R5 R5
GLAD Zip Seal ALLSOME Long Grain
Resealable Sandwich Parboiled Rice 2kg
Bags Medium
SAVE SAVE
R20 R10
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850g (Cheddar Garden Mix 1kg
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Lite 40% Fat MRS BALL’S
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STEP 1: Cut out the coupons and keep them STEP 2: Once STEP 3: Hand in the coupon
on you. When you go shopping, you can in-store, find to the cashier at the till point
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and selected Spar stores) or as specified advertised on apply against the
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Multiple coupons for one product will not be accepted and do not Multiple coupons for one product will not be accepted and do not
constitute an aggregated saving on the specific item. Only one constitute an aggregated saving on the specific item. Only one
coupon per customer. This coupon may be redeemed by sending coupon per customer. This coupon may be redeemed by sending
it to the Coupon Clearing Bureau, Private Bag X2, Saxonwold, 2131. it to the Coupon Clearing Bureau, Private Bag X2, Saxonwold, 2131.
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R10 (including VAT) off the regular price of McCainGarden Mix R20 (including VAT) off the regular price of Parmalat 850g
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conjunction with any other in-store specials or promotions. be used in conjunction with any other in-store specials or promotions.
R5 (including VAT) off the regular price of Mrs Ball’s Sweet Chilli R5 (including VAT) off the regular price of Sunshine D Lite 40%
Sauce 385ml in return for this coupon. This coupon may not Fat Spread 1kg in return for this coupon. This coupon may not
be used in conjunction with any other in-store specials be used in conjunction with any other in-store specials or promotions.
or promotions. Multiple coupons for one product will not Multiple coupons for one product will not be accepted and
be accepted and do not constitute an aggregated saving do not constitute an aggregated saving on the specific item. Only one
on the specific item. Only one coupon per customer. This coupon coupon per customer. This coupon may be redeemed by sending
may be redeemed by sending it to the Coupon Clearing Bureau, it to the Coupon Clearing Bureau, Private Bag X2, Saxonwold, 2131.
Private Bag X2, Saxonwold, 2131. The retailer will not redeem any coupons that The retailer will not redeem any coupons that have been
have been redeemed on any products other than those specified above. redeemed on any products other than those specified above.
PHOTOGRAPHS: COURTESY IMAGES
R20 (including VAT) off the regular price of Bio Classic Triple R10 (including VAT) off the regular price of Sunfoil Sunflower
Action Washing Powder Bucket 3kg in return for this coupon. This coupon Oil 2L in return for this coupon. This coupon may not be used
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70 MYKITCHEN.CO.ZA
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10 Kitchen 101 44 Cook a Classic

cooked and devoured our favourite

TERMS & CONDITIONS

Hot cross bun

1. Mix ice cream, cinnamon

Hit the Streets

The Hot Diggity Dog: an OTT

I spend most of my time creating

No-bake berry TO DECORATE

1. Boil eggs until cooked to desired doneness.

Jump through our Easter

THE SWEET ROUTE

1. Lay some newspaper out on your workstation.

Steaming the fish 4. Remove from water and place

KEEP YOUR COOL

SO CLEAN bags of ice to keep them chilled. thirst.

Pickled fish, despite

Shop in-store or online

Bread knife and board set R499

*Ts & Cs apply.

WHAT MADE YOU HOW DID YOU MOVE

Rose and date 2. Chill for at least 1-2 hours

1. Combine milk, chia seeds,

SCAN FOR MORE

Cheese and 1. Spread pesto over

Lamb akhni 3 ½ cups basmati rice, rinsed

3 Tbsp canola oil 1. Heat oil in a large pot,

toes as we experience the complexity

Africana R450 (HQ, HarperCollins

(or 1 medium tomato, seeded

of ‘rolled eggs’, a melodic 2 cloves garlic, peeled and crushed TO SERVE

40g fresh coriander or baby spinach

FOR SERVING FOR THE FRIES CHEF’S TIP

The MK team whips up

FOR THE SALAD Glug olive oil 2 Tbsp olive oil

1. Preheat oven to 180°C.

1. Boil sweet potatoes for 12-15 minutes

Roast leg of lamb

FOR THE LAMB

FOR THE SALSA

Baby spinach, rinsed

1. Preheat oven to 150°C.

2. Combine rosemary, paprika,

seasoning and olive oil. Rub lamb

Zesty lemon meringue 1 cup castor sugar

WORDS: CHAD JANUARY | PHOTOGRAPHS: FRESH LIVING MAGAZINE

HOW TO MAKE CINNAMON ROLLS

Tips for the scrummiest cinnamon rolls

1 large hollow chocolate

1. Using a hot knife,

HOW TO MAKE PICKLED FISH

2 cups cooked pearl or regular couscous

1. Season couscous and toss through

no.2 SCAN FOR MORE

Quick pickled fish pâté

and rinsed Lime wedges, to serve

Hot cross buns Matzah 4. Roll dough into a long log

SCAN FOR MORE

1 ½ cups milk, warmed 5. Divide dough in half. Roll