Olives always make delicious appetisers – or snacks if you love them as much as we do! Prep these zesty marinated green olives for your next dinner soirée.

SERVES 8 // COOKING TIME 1 hour 10 min

INGREDIENTS
¼ cup olive oil
¼ cup white-wine vinegar
1 tsp salt
1 lemon, cut into small triangles
2 bay leaves
2 cups green olives

METHOD
1. Heat all of the ingredients, except the olives, in a pot.
2. Allow to cool, then pour over the olives. Place in the fridge to marinate for 1 hour.

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

Enjoy your marinated olives with a helping of traditional Spanish patatas bravas with salsa-mayo.

The post Snack on these zesty marinated green olives appeared first on MyKitchen.

This traditional Spanish patatas bravas dish has to be one of our favourite budget-friendly and flavour-filled appetisers.

SERVES 8 // COOKING TIME 1 hour 25 min

INGREDIENTS
For the potatoes
1 cup olive oil
5 potatoes, peeled and chopped into bite-sized chunks
For the salsa
1 onion, peeled and chopped
2 garlic cloves, peeled
¼ cup olive oil
1 tbsp sugar
½ tsp salt
5 tomatoes, chopped
3 tbsp red-wine vinegar
2 tbsp tomato paste
1 tsp smoked paprika
Black pepper
For the mayonnaise
1 cup mayonnaise
1 lemon, juice
½ tsp salt

METHOD
For the potatoes
1. Preheat oven to 200°C.
2. Heat the oil in a roasting tin in the oven for 10 minutes.
3. Add the potatoes to the hot oil and bake for 1 hour, tossing every 15 minutes, until crisp and golden.
For the salsa
1. Blend the onion and garlic using a stick blender. Dry-fry over low heat until the moisture has been cooked out and a thick paste forms.
2. Add the oil to the pan. Turn up the heat and cook until the mixture is golden. Add the sugar and salt.
3. Blend the tomatoes and add them to the pan.
4. Add the red-wine vinegar, tomato paste, paprika and black pepper. Cook for 20 minutes.
For the mayonnaise
1. Combine all the ingredients.
To serve
1. Drizzle the patatas bravas with salsa and mayonnaise. Serve with toothpicks.

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

Add this Spanish chicken and chorizo potjie as your main and you have a full course treat for you and your guests!

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These polenta chips with prosciutto, Peppadew, Parmesan and rocket are making us reminisce summer and all those wonderful social memories!

SERVES 4–6 // COOKING TIME 1 hour

INGREDIENTS
2 cups vegetable stock
2 cups full-cream milk
1½ cups instant polenta
1 tbsp lemon juice
½ cup Parmesan, shredded
1 tbsp fresh thyme, chopped
Salt, to taste
½ cup olive oil
Rocket leaves, to serve
70 g prosciutto, to serve
½ cup Peppadew chutney, to serve
Parmesan shavings, to serve

METHOD
1. Preheat oven to 200ºC.
2. Line one baking tray with baking paper, and grease another.
3. In a pot over medium heat, bring stock and milk to a boil.
4. Whisk in polenta until smooth. Cook for another 8–10 minutes, and stir frequently.
5. Remove from heat and stir in lemon juice, Parmesan, thyme and salt.
6. Immediately transfer to the lined baking tray and smooth the surface.
7. Cover with cling film and refrigerate for 2 hours to firm up.
8. Slice polenta into chunky rectangles and place on a greased baking sheet.
9. Coat the chips with olive oil and bake for 20 minutes. Flip over and continue baking for another 20 minutes.
10. To serve, place the polenta chips on a platter. Top each chip with rocket, prosciutto, Peppadew chutney and Parmesan shavings.

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

Make this key ingredient the theme for night and serve our lamb shank on soft polenta as your main.

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Quick and easy snacks never looked so divine! Whether you’re preparing a spectacular feast or a casual family lunch, these kofta with roti and pomegranate-mint gremolata are a must.

SERVES 4–6 // COOKING TIME 30 min

INGREDIENTS
For the kofta
500 g ground beef
¼ onion, grated
2 tbsp parsley, minced
2 tbsp mint, minced
1 garlic clove, grated
1 egg
1 tsp cumin
1 tsp Greek origanum
Pinch cayenne pepper or paprika
½ cup breadcrumbs (plus more as needed)
2 tbsp canola oil
For the pomegranate-mint gremolata
½ cup pomegranate rubies + to garnish
Handful mint, plus extra to garnish
2 tbsp olive oil
4 rotis, lightly toasted and cut into squares
Plain yoghurt, to garnish

METHOD
For the kofta
1. Combine all ingredients in a bowl and mix well. Add more breadcrumbs until the mixture comes together, is no longer sticky and can be formed into balls. Shape into meatballs until you have used up all the mixture.
2. Heat oil in a pan and fry the kofta for 2–3 minutes until cooked and browned.
For the pomegranate-mint gremolata
1. Pulse the pomegranate, mint and olive oil in a food processor till roughly combined.
To serve
1. Spread gremolata on a platter. Top each kofta with a roti square and dollop of yoghurt.
2. Secure with a wooden skewer. Garnish with extra mint and pomegranate rubies.

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

If you’re looking for more snacks to add to the party, our charred mushroom with crostini and walnut gremolata recipe is ideal.

The post Kofta with roti and pomegranate-mint gremolata appeared first on MyKitchen.

Snacks for the little ones, dinner party appetisers, padkos for the road… The options are endless for these yummy meatball sliders!

MAKES 12 // COOKING TIME 40 min

INGREDIENTS
1 kg ready-made bread dough
2 eggs, 1 whisked
Olive oil, to fry
1 onion, peeled and diced
2 garlic cloves , peeled and crushed
1 tbsp chopped parsley
1 tsp dried origanum
1 tsp brown sugar
Salt and black pepper
500 g mince
⅓  cup flour
2 tbsp flaxseed
4 Peppadews + to garnish
¼ cup mayonnaise
Salad greens, to serve

METHOD
1. Preheat oven to 180°C. Line a baking tray with baking paper.
2. Roll the dough into 12 balls. Arrange on the baking tray and leave to proof for 20 minutes.
3. Brush each bun with whisked egg. Bake for 15 minutes, until golden. Cool completely.
4. Heat a little oil and fry the onion until soft. Add the garlic, herbs and sugar. Season. Gently heat the mixture through.
5. In a bowl, combine the onion mixture with the mince, flour flaxseed and remaining egg. Chill in the fridge for 5 minutes.
6. Roll the mixture into 12 balls. Heat some oil and fry meatballs for about 3 minutes a side, until golden brown.
7. Mix the chopped Peppadews with the mayonnaise.
8. To assemble the meatball sliders, place a meatball in each bun. Add Peppadew mayo and salad greens. Use a skewer to hold it together. Garnish with extra Peppadews.

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

Have some leftover meatballs? Enjoy them with pitas and salted yoghurt in this great lunch recipe.

The post Meatball sliders with mayo and peppadew appeared first on MyKitchen.

You don’t have to break the bank to make nutritious treats. These rye toast bites with fried olives and beetroot dip make perfect canapés.

SERVES 4–6 // COOKING TIME 1 hour 20 min

INGREDIENTS
For the rye toast bites
4 slices dark rye bread
¼ cup butter, melted
For the beetroot dip
2 large beetroots
4 garlic cloves
1 tsp cumin seeds, toasted and ground
1 tsp coriander seeds, toasted and ground
1 tsp ground cinnamon
½ lemon, juiced
⅓  cup yoghurt
2 tbsp olive oil
Salt and pepper
For the fried olives
½ cup flour
2 eggs, well beaten
½ cup breadcrumbs (half regular, half panko)
200 g pitted green olives
Oil, for deep-frying
Handful fresh parsley, plus to garnish

METHOD
For the rye toast bites
1. Preheat oven to 100ºC.
2. Using a knife or a round cookie cutter, cut the bread into small rounds. Brush with melted butter.
3. Bake for 10–15 minutes until crisp.
For the beetroot dip
1. Preheat oven to 180ºC.
2. Wrap each beetroot in foil, adding 1 tsp water per beetroot before sealing closed.
3. Roast for 40–60 minutes, until the beetroot is tender. Wrap garlic in foil and add it during the last 10 minutes of cooking time. Cook until soft.
4. Leave the beetroot to cool completely before peeling off the skins.
5. Roughly chop the beetroot and place in a food processor along with the remaining ingredients. Blitz until smooth. Season with salt and pepper.
For the fried olives
1. Set up a breading station. Place the flour, eggs and breadcrumbs into three bowls.
2. Dry the olives on paper towel. One by one, roll them in flour, followed by egg, and finally the breadcrumbs.
3. Heat oil to medium heat and fry the olives until golden.
4. To serve, pipe dollops of beetroot dip on to the toast, and top with fried olives. Garnish with parsley.

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

On a bit of a rye-high? Serve these rye and honey-crusted veggies with sriracha mayo alongside your other appetisers.

The post Rye toast bites with fried olives and beetroot dip appeared first on MyKitchen.