Chad January

The February Issue of @mykitchen_mag has officially hit the shelves 🎉 From the perfect Valentine's Day dinner, to the most iconic & unconventional flavour combos as well as our take on the best fried chicken recipes. 🔥 There is something for everyone in this issue! Our team has poured love into each recipe and page and we hope you'll be able to feel it❤️ 📸 @zhann_j #february #2024 #foodmag #foodie #foodiesofinsta #dinnerinspo

T-bone and rib eye steaks with charred leek butter😍 It's the perfect weather to throw some steaks on the braai 🔥 Charring the leeks over hot coals gives the butter a beautiful smokey flavour! 3-4 baby leeks, trimmed and washed Glug olive oil 1/2 block softened butter 2 cloves garlic 1 red chilli, deseeded and chopped 2 Tbsp chopped fresh coriander 2 T-bone or rib eye steaks Salt and milled pepper 1. Drizzle leeks with oil and char on the braai grid for 5-10 minutes. Set aside to cool. 2. Blitz together leeks, butter, garlic, chilli and coriander until smooth. Season. 3. Season steaks well and cook over hot coals for about 3-4 minutes per side, brushing with the smoked leek butter every minute. 4. Allow steaks to rest for about 5 minutes before slicing. 5. Serve steaks with generous dollops of smoked leek butter and sprinkled with fresh coriander. 📸 @zhann_j @mykitchen_mag #foodie #foodiesofinsta #bbq #braai #dinner #dinnerinspo

Maple bacon wrapped beer can chicken 😍 Wrapping the whole chicken in streaky bacon locks in moisture and prevents it from drying out as it roasts. While the beer inserted into the chicken cavity steams it from the inside. This produces the most succulent roast chicken ever!! I like to drizzle mine with maple syrup, lime and fresh thyme 🔥 1 whole chicken, giblets removed Glug canola oil Salt and milled black pepper 1 packet (200g) streaky bacon 1 can (500ml) milk stout beer ¼ cup melted butter 1 lime or lemon, zested and juiced 3 Tbsp maple or golden syrup 1 Tbsp chopped fresh thyme, plus extra for serving 1. Preheat oven to 180°C. 2. Rub chicken with oil and season generously. 3. Wrap bacon around breast in a lattice pattern, taking care to cover completely. Secure bacon using toothpicks. 4. Remove ¼ of beer from can and insert can into cavity of chicken, standing it upright. 5. Combine butter, lime or lemon zest and juice, maple syrup and thyme to create a glaze. 6. Brush chicken with ¼ of mixture, taking care to coat evenly. 7. Roast for 1 hour and 10-15 minutes or until cooked through, basting with butter mixture every 15 minutes. 8. Remove toothpicks, scatter with extra thyme and serve while hot. Loadshedding Hack: Cook this over medium coals in a closed weber braai 💯 📸 @tobymurphy_photography @mykitchen_mag #foodi #foodiesofinsta #lunchinspo #dinnerideas #braai #chicken #winnerwinnerchickendinner

Bloody Mary with bacon crumbed cream cheese balls 😍 My latest obsession! It's the perfect drink and canapé in one glass. Simply combine plain cream cheese, fresh herbs and seasoning and roll tablespoons of the mixture into balls. Then combine finely chopped crispy bacon bits, fresh herbs and smoked paprika in a bowl. Roll each cream cheese ball into bacon bits and set aside. Serve on toothpicks with your bloody mary cocktail 🍸 📸 @zhann_j @mykitchen_mag #foodie #foodiesofinstagram #cocktails #canapes #dinnerinspo

French Toast 😍 Honestly, always been obsessed with making french toast. It's something my grandmother used to make for me as a kiddo which I adored.❤️ Her version was simple, dusted with cinnamon sugar and drizzled with honey or maple syrup. My version is slightly elevated 😍 Stuffed with crispy bacon, mozzarella and cheddar cheese, fresh chives and a pinch of chilli. Full recipe on the @mykitchen_mag website 💯 📸 @zhann_j #foodie #foodiesofinsta #breakfast #frenchtoast

Rib eye steak with chilli chocolate sauce 😍 A bit daring, considering the concept, but so worth it! Make sure you use good quality chocolate when making this. 2 Tbsp olive oil 2 (about 200g each) Rib eye steaks Salt and milled black pepper 2 Tbsp butter 2 Tbsp cornflour 1 red chilli, deseeded and chopped 1 tsp smoked or regular paprika 1 slab dark chocolate, chopped 1 slab 1/4 cup cream Micro herbs for serving 1. Rub the steaks with olive oil, making sure to coat evenly, and generously season them. 2. Place a large pan over medium-high heat. 3. Add the steak to the pan and brown for 3-4 minutes on each side for medium-rare. 4. Add the butter and baste the steak using a spoon for 1-2 minutes then remove from the pan. 5. Allow the steak to rest for 4-5 minutes. 6. Place the pan back onto the heat and cook the pan drippings for 2 minutes before whisking in the cornflour. 7. Cook for 3-5 minutes while whisking continuously. 8. Add the chilli, paprika, dark chocolate and cream (if using) to the pan. 9. Cook the sauce for another 2-3 minutes and season to taste. (Make sure this is over a low heat as the chocolate might split) 10. Arrange the sliced steak on a serving platter. Garnish with herbs and drizzle over the chilli chocolate sauce. TOP TIP: Allow the steak to rest for half the amount of cooking time. It allows the meat fibres to relax and redistribute the juices making for a more tender steak. For example, if the steak cooks for 10 minutes, it should rest for at least 5 minutes before slicing. 📸 @zhann_j @mykitchen_mag #foodie #dinner #dinnerideas #foodiesofinsta

Sarmie Success🔥 Have you got your work/school lunch packed for the day yet? I must admit, there's something so satisfying about creating the sexiest sandwich with the most delicious filling! This version contains sliced grilled chicken breast fillets, red pepper hummus, baby spinach, cucumber, celery, tomato and pickled red onion. Topped off with mixed sprouts for some texture.💯 What's on your lunch menu today? Check out our tips and tricks for creating the perfect sandwich in the January issue of @mykitchen_mag 🙌 📸 @zhann_j #foodie #foodiesofinsta #lunch #sandwich #backtoschool

Coriander & lime noodles🔥 This recipe is packed with SO much flavour and can be prepared in under 15 minutes⏲ 1 punnet fresh coriander, chopped 1/2 red onion, chopped 3 cloves garlic, chopped 2 limes, zested and juiced 3 Tbsp brown sugar 2 tsp medium or hot curry powder 1 tsp smoked or regular paprika 1/3 cup canola oil, heated 3 Tbsp soy sauce 2 Tbsp oyster sauce (sweet chilli sauce works well too) 1/2 packet cooked pasta of your choice 1. In a large heatproof bowl, combine coriander, onion, garlic, lime zest and juice, brown sugar, curry powder and paprika. 2. Whisk in the hot oil until well combined. 3. Stir through soy sauce and oyster/sweet chilli sauce and mix well. 4. Fold pasta into sauce to coat evenly and serve. You can bulk it up by adding in shredded cooked chicken, beef, lamb or pork if you'd like💯 📸 @zhann_j #foodie #dinner #dinnerinspo #foodiesofinsta

Summer Loving 🔥 This beauty is also our cover star for the January issue of @mykitchen_mag Not only are these ice cream recipes insanely delicious, they're super simple to make!💯 The first is a Mixed Berry & Choc Chip ice cream: Blend 1/2 cup milk, 6-8 frozen bananas, 1/3 cup castor sugar, 1 tsp cocoa powder, 825g frozen mixed berries until smooth. Fold through 100g chopped dark chocolate and transfer to a 2L container. Freeze until firm. The second is a Banana Coffee ice-cream: Add 2 Tbsp instant coffee, 1/4 cup water and 1/4 sugar to a pot and simmer until sugar dissolves. Cool completely. Blitz coffee mixture with 6-8 ripe bananas until smooth and creamy. Transfer to a 2L container and freeze until firm. Take it up a notch & serve scoops of each ice cream on a sugar cone, drizzle with melted chocolate and sprinkle with nuts and extra chopped chocolate. You'll thank me later!😊 📸 @zhann_j #foodie #foodiesofinsta #ıcecream #summer

Ever wondered what it is like being on set in the @mykitchen_mag studio?? Here's a sneak peek of what went down during our Christmas shoot for our December issue. As you can see, loads of laughs and tons of delicious tidbits to go around!🥰 Honestly, watching this just makes me realise how much I absolutely love what I do and how grateful I am to be able to call it my job ❤️ Videography @jamesheron_c #foodie #foodiesofinsta #bts #blessed

First day back at the office 😊 Not going to lie, a little sad that the vacation is officially over. BUT super excited to get to see my team again and get those creative juices flowing! I have loads planned for the next few issues of @mykitchen_mag , so keep your eyes peeled 🎉💯 If you're looking for lunch ideas why not try my take on the viral Rolled Croissant Sandwich? This version gets layered with chorizo, bacon, mozzarella, herbed cream cheese, rocket and topped off with tomato chilli jam and drizzled with honey. 📸 @zhann_j #foodie #lunchideas #backtowork #foodiesofinsta

WE'RE WINNING 🎉🔥❤️ A little late posting it, but better late than never! A few weeks ago, the 34th annual Galliova Awards which celebrates food writers, stylists and digital content creators around the country was hosted. Your boy walked away a winner, claiming: - Food Stylist of the Year🏆 - Runner up, Galliova Chicken Champion🥈 I am incredibly grateful for not only the recognition from the judges and industry icons, but for the love received. ❤️ BUT the winning does not end there! MyKitchen Magazine was also announced as a finalist in the SA Publications awards a few days ago for the following: - Best Headline - Best Cover Design This is such an amazing achievement, considering what we've managed to accomplish in just over a year 🎉👏 None of this would be possible without the most talented, hardworking team of simply incredible human beings❤️ Art director: @sanmari__ Features editor: @christinortier Senior designer: @chrissy.rrose Senior copy editor: @astoldbygerry Food stylist: @bakedbysjaan Junior designer: @camxadams Editorial assistant: @cndeka Head of photography: @zhann_j Assistant photographer: @jamesheron_c A dream team for sure!! A huge thanks to you, our readers and subscribers of @mykitchensa . We do this for you ❤️ We promise to continue to provide you with the best possible food content and allow food to be the thread that binds us all together. From the heart, with love.