Looking for new ways to spice up your braai meat? Try these South African-style boerewors corn dogs for a yummy twist on a local favourite.

MAKES 6 //COOKING TIME 15 min

INGREDIENTS
6 pieces boerewors
¾ cup maize meal
1 cup flour
2 tsp sugar
2 tsp baking powder
1 egg
¾ cup milk

METHOD
1. Fry the boerewors in some oil in a pan over medium heat for 6–8 minutes, until cooked.
2. In the meantime, mix together the maize meal, ¾ cup of the flour, sugar and baking powder. Season with salt and pepper.
3. Whisk in the egg and milk, and transfer the batter to a jug or tall glass.
4. Insert a skewer into each piece of boerewors. Wipe away any excess oil with a paper towel and roll the boerie in the remaining flour.
5. Heat enough oil to deep-fry over medium heat, ensuring the oil is deep enough to fry an entire piece of boerewors.
6. Working in batches, first dunk the boerewors into the batter, and then deep-fry for 2–3 minutes until golden brown and crispy. Serve hot.

Recipe & styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za

If you’re keen for a low-carb option, you have to try our cauliflower pap and wors!

The post South African-style boerewors corn dogs appeared first on MyKitchen.

Staying in for the weekend? You can still enjoy a lekker braai dish with our budget-friendly savoury rice, boerewors and homemade chutney.

SERVES 6 // COOKING TIME 1 hour 15 min

INGREDIENTS
For the savoury rice
1 red pepper, chopped
2 carrots, chopped
2 cups rice
½ tsp turmeric
1 tsp curry powder
½ tsp chilli flakes
3½ cups boiling water
3 chicken stock cubes
1 cup tinned peas, drained
For the boerewors
600 g thin boerewors
For the chutney sauce
1 onion, sliced
2 garlic cloves, finely chopped
1 tbsp vegetable oil
1 tin chopped tomatoes
3 tbsp chutney

METHOD
For the savoury rice
1. Heat some oil in a pot over medium heat. Add red pepper and carrots. Fry for 8–10 min.
2. Add the rice, turmeric, curry powder and chilli flakes and stir until fragrant, about 1 minute.
3. Add the boiling water and the chicken stock cubes and bring to the boil. Simmer, covered, for 15 min, stirring occasionally.
4. Add the peas and cook until the rice is cooked and fluffy.
For the boerewors
1. Heat a pan over high heat.
2. Roll pieces of boerewors into spirals and secure with skewers.
3. Fry for 8–10 minutes, turning occasionally, until cooked through.
For the chutney sauce
1. Fry the onion and garlic in some oil in a pot over medium heat for about 5 minutes.
2. Add tomatoes and chutney and simmer for 10 minutes, until thickened. Season to taste.

Recipe & styling: Kate Turner
Photography: Sean Dollery // HMimages.co.za

What if we told you that everything you need for this baked boerewors chilli is sitting in your kitchen pantry?

The post Savoury rice with boerewors and homemade chutney sauce appeared first on MyKitchen.

Save on groceries and your budget with this fun local baked boerewors chilli recipe! You can also make it vegetarian by simply swapping the boerewors for your favourite kind of bean or pulse.

SERVES 6 // COOKING TIME 40 min

INGREDIENTS
2 tbsp vegetable oil
1 onion, diced
1 green pepper, chopped
2 garlic cloves, grated
500 g boerewors, sliced
2 tsp cumin
2 tsp paprika
1 tin chopped tomatoes
3 tbsp vinegar
1 tin butter beans, drained
1 cup frozen sweet corn
1 tortilla wrap
1 cup grated Cheddar
Handful coriander
3 jalapeños, thinly sliced

METHOD
1. Preheat oven to 200°C.
2. Heat oil in a pot over medium heat. Add the onion and green pepper, and sauté till the onion is translucent. Then, add the garlic and fry until fragrant.
3. Add the boerewors, cumin and paprika, and fry for 5 minutes.
4. Add the tomatoes and vinegar, and simmer for 10 minutes. Add the beans and sweetcorn, and cook until heated through.
5. Pour the mixture into an ovenproof dish and top with the tortilla wrap. Brush with extra oil and top with cheese. Bake for 10 minutes.
6. Serve your baked boerewors chilli topped with the fresh coriander and sliced jalapeños for extra heat.

Recipe & styling: Joni Dames & Leila-Ann Mokotedi
Photography: Andreas Eiselen // HMimages.co.za

For a healthier option, try our traditional garden salad with boerewors patties.

The post Use your pantry staples for this baked boerewors chilli appeared first on MyKitchen.

Home-made, healthy and budget-friendly – what more could you ask for? Spend braai day chowing down on these pap-crusted chops with charred cabbage!

SERVES 4 // COOKING TIME 40 min

INGREDIENTS
For the pap-crusted chops
1 cup flour
1 tsp salt
½ tsp garlic powder
3 eggs, whisked
1 cup pap
4 lamb chops
Vegetable oil, to fry
1 tsp dried sage
For the charred cabbage
2 baby green cabbages
4 tbsp olive oil
4 tbsp red wine vinegar
1 grapefruit, peeled and sliced
Handful mint

METHOD
For the pap-crusted chops
1. Mix together the flour, salt and garlic powder.
2. Set out 3 bowls. One with the flour, another with the egg and a third with the pap.
3. Roll the chops in flour, then egg wash and then in the pap.
4. Heat the oil in a pan and add the sage. Fry the chops for 3 minutes per side, until crisp and golden brown. Drain on paper towel.
For the charred cabbage
5. Separate the cabbage leaves and drizzle with ½ the olive oil. Season.
6. Fry the cabbage leaves in a pan until charred on the edges. Set them aside.
7. Whisk together the remaining olive oil and the vinegar.
8. Peel the grapefruit and slice thinly.
9. Lay the grapefruit and cabbage on plates. Drizzle with dressing and scatter with mint leaves. Add a chop and enjoy!

Recipe & styling: Chiara Turilli
Photography: Gareth van Nelson // HMimages.co.za

Go for a little extra spice with these turmeric-crusted pork chops!

The post Pap-crusted chops with charred cabbage appeared first on MyKitchen.

We are back with another Sunday lunch leftovers meal to die for! Whether you had a roast or a braai this weekend, use up any leftovers you have in our meaty nachos! And if you just want nachos, feel free to cook up some protein just for the sake of them.

SERVES 4 // COOKING TIME 35 min

INGREDIENTS
3 tbsp olive oil
1 yellow pepper, diced
400g tin Mexican-style tomatoes
400g tin kidney beans
1 cup leftover meat, chopped
125g nachos
1 cup grated cheddar
½ cup sour cream
1 avo
1 lime
Salt and pepper
2 spring onions, sliced
1 tomato, diced
Handful coriander

METHOD
1. Preheat oven to 180°C.
2. Fry the pepper in oil for 5 minutes. Add tomatoes, beans and meat. Cook for 10 minutes, then season.
3. Place the nachos on an ovenproof platter, top with tomato mix, cheese and sour cream. Bake until the cheese is golden.
4. For guacamole, mash the avo with a squeeze of lime juice, salt and pepper.
5. For the salsa, mix the spring onions and tomato.
6. Serve nachos topped with guacamole, salsa, coriander and a squeeze of lime juice.

The post Meaty nachos appeared first on MyKitchen.