WHAT'S COOKING?

Words: Kira Gimpel | Images: Supplied

Khanya Mzongwana is a super-skilled chef, food stylist and writer who’s worked in the food industry for the last 13 years. Her latest exciting project saw her turn her Instagram-published meals into an e-book, aptly titled Sh*t’s Real, Let’s Heal. It’s packed with delicious recipes and beautiful anecdotes from her life, reiterating the power of wholesome, healthy and happy food. This couldn’t be more relevant right now as we find ourselves seeking solace in our kitchens, spending days slow-cooking stews or even attempting sourdough. We chatted to Khanya to get the scoop on what she’s cooking up in quarantine, along with three exclusive recipes for you to try.

Five-course meal or mezze spread? Mezze!

Sunday brunch must-haves? Cuts of all the cheese you can find, warm bread, good sausages… mhmm!

Treats: sweet or salty? Both?! Cabanossi dipped in raw honey has been good to me.

The condiment you’ll always have on hand? Verjuice. And does peanut butter count? 

Go-to lazy-day meal? Takeaway style fried rice with tons of ginger, leeks and homegrown veggies.

Favourite way to cook potatoes? Colcannon (mashed with plenty of butter, crispy fried leeks, bacon bits, cabbage and baby spinach stirred through.)

Breakfast for dinner or dinner for breakfast? Ooh, dinner for breakfast is what gets me out of bed in the mornings.

Favourite canned food? Red kidney beans.

Drink of choice? Sparkling water.

Your ultimate comfort dish? Salty slap chips doused in brown vinegar.

Serves 6 | Prep time: 20 mins | Cook time: 20 mins

“I really dig the nod to North African flavour profiles in this dish and I know you will, too. These kofta-style meatballs pack a mean flavour punch and are also delicious served with a yoghurt-based dip in a warm pita bread. As a rule, I generally make more meatballs than the recipe calls for and freeze the rest for a rainy day.”

Preheat your oven to 220 degrees Celsius. Toss the cherry tomatoes in the olive oil and roast in the oven until beautifully caramelised and blistered. That’ll take about 20 minutes. Set aside. Smash all the meatball ingredients together in a bowl and roll into oblong or round shapes, whichever you prefer. Heat a pan and add the vegetable oil. Fry the meatballs in batches until a crispy brown exterior is achieved. Set them aside. Using the meatball pan, add the tinned tomatoes and simmer for a bit, then add the tomato paste, honey and salt to help balance out the acidity of the tomatoes. Add the meatballs and cooked spaghetti into the sauce. Combine. Turn out onto a platter and serve topped with the roasted mixed tomatoes and fresh basil. Serve immediately!

Serves 4 – 6 

Combine the amasi or buttermilk with garlic and powdered chicken stock and throw in the chicken pieces. Allow to bathe in the mix for a few hours (depending on how much time you have) although overnight is ideal. The slight acidity and enzymes in the amasi (or buttermilk) break down protein in the meat, resulting in super tender and succulent chicken. In a separate dish, combine flour, the crushed Doritos, thyme, paprika and chicken seasoning. Remove the chicken from the fridge. Thoroughly coat each piece of chicken in the Doritos coating and place on a board. Heat the oil to 160 degrees Celsius or get it to a medium-high heat. To check the heat of the oil, drop a small piece of a Dorito in it. If it bubbles and floats immediately, the oil’s ready for the frying. Gently shake off the excess coating and place the chicken pieces in the oil. Fry until golden brown and crispy on either side. Serve with your favourite condiments or alongside some creamy mashed potatoes. YOSS!

Serves 8 | Prep time: 10 mins | Cook time: 40 – 50 mins

“The name is pretty self-explanatory. The comforts offered in this delicious, creamy potato bake will rival those of actual human contact. My favourite cousin out of the onion family, leeks, feature beautifully and add a cut of sweetness in this savoury, sublimely cheesy dish.”

Boil the potatoes until cooked through. Slice thickly and arrange in a cast-iron pan or ovenproof dish. Heat a saucepan and add olive oil. Fry the leeks on a high heat until slightly caramelised, then turn the heat all the way down to a low and slow sauté. Add the butter, thyme, garlic and sage. Fry gently for another 5 minutes, stirring occasionally. Deglaze the pot with the white wine and allow it to simmer. Turn the heat back up to a medium and stir in the cream, seasoning and lastly, the grana padano and white cheddar. Preheat the oven to 200 degrees Celsius. Simmer this sauce for another 10 minutes, giving it one last big stir before pouring over the sliced potatoes. Shift the potato slices around to make sure the creamy sauce seeps all the way through the bake. If you fancy, arrange some whole spring onions on top of the bake and rub with a bit of olive oil. Place the potato bake in the oven and bake for 30 minutes or until bubbling and golden. Serve immediately.

See more of Khanya and where you can purchase her e-book here.