It’s crisp, saucy and one more bite is never enough. Plus, no need for drive-throughs or delivery apps! On our fakeaway menu, we have more flavour, less calories and leftover money in your pocket. 

Fisherman’s market

Serves 2

  Total time 30 mins 

Ingredients

For the tartar sauce  

½ cup mayonnaise  
1 gherkin, finely chopped 
3-4 capers, chopped 
½ tsp Dijon mustard 
1 Tbsp lemon juice  
1 Tbsp chopped fresh parsley  
2 fillets hake, skin removed 
500g calamari, sliced into strips 
Salt and milled black pepper  
2 cups buttermilk 
2 cups flour  
1 cup polenta 
1 Tbsp Cajun spice  
Vegetable oil, for frying 
1 lemon, halved  

For serving  

Potato fries
Lemon wedges

Method

1. Combine tartar sauce ingredients. Season and set aside. 
2. Place hake and calamari into two separate bowls. Season well. 
3. Divide buttermilk between fish fillets and toss well to coat evenly. 
4. Combine flour, polenta and Cajun spice in a bowl. 
5. Dip hake fillets into flour mixture, shaking off excess. 
6. Deep-fry in hot oil for about 6-8 minutes or until cooked through. 
7. Drain on kitchen paper, drizzle with lemon juice and sprinkle with fine salt. 
8. Repeat process with calamari strips. 
9. Serve fish and calamari hot with potato fries, lemon wedges and tartar sauce. 

Asian dunked wings

Serves 4

Total time 1 hour

Ingredients 

For the chicken  

2 packs chicken wings, halved 
Salt and milled black pepper  
2 cups buttermilk  
3 Tbsp sriracha  
3 cloves garlic, grated 
2 cups flour 
½ cup cornflour  
1 Tbsp garlic powder  
1 Tbsp oregano or dried mixed herbs 
Vegetable oil, for frying  

For the Asian sauce  

2 tsp sesame oil  
3 spring onions, sliced 
2 cloves garlic, sliced 
1 tsp grated ginger  
1 cup soy sauce 
¼ cup rice wine vinegar  
¼ cup brown sugar 
2 Tbsp chopped fresh coriander  
½ cup water  

Method

1. Place chicken in a large bowl and season well. 
2. Pour over buttermilk, sriracha and garlic and toss to coat evenly. 
3. Marinate, covered, for at least 30 minutes. 
4. To prepare sauce, heat sesame oil and fry spring onion for 2-3 minutes. 
5. Add remaining sauce ingredients and simmer gently for 8-10 minutes or until sticky. Set aside. 
6. Combine flours, garlic powder and herbs. Season flour mixture well. 
7. Add 3 Tbsp of buttermilk marinade to flour mixture and stir using a fork to create large flakes. 
8. Heat oil for deep-frying. 
9. Dip each wing into flour mixture to coat evenly and deep-fry in hot oil for about 6-8 minutes or until cooked through and golden. Drain on kitchen paper. 
10. Pour sauce over wings and serve immediately.

Sticky BBQ ribs and onion rings

Serves 6 

Total time 1 hour 30 mins

Ingredients

For the onion rings  

½ cup flour  
1/3 cup soda water  
4 onions, thinly sliced 
Vegetable oil, for frying 
2 racks (about 800g each) pork or beef ribs  
Salt and milled black pepper  
½ cup tomato sauce  
2 Tbsp brown sugar  
1 Tbsp white vinegar 
2 Tbsp Worcestershire sauce 
1 Tbsp Dijon mustard  
2 tsp smoked paprika  

For serving  

Lime wedges  
Fresh coriander, chopped  

Method

1. Place onions in a bowl of cold water and set aside for 30 minutes. 
2. Preheat oven to 180°C. 
3. Season ribs well. 
4. Combine tomato sauce, brown sugar, white vinegar, Worcestershire sauce, Dijon mustard and paprika in a bowl and mix well. 
5. Place ribs onto a greased and lined baking tray. 
6. Brush ribs with 1/3 of the BBQ sauce and roast for 15 minutes. 
7. Rotate ribs and brush with another Y3 of the BBQ sauce and roast for another 15-20 minutes. 
8. Repeat with remaining sauce and roast until ribs are cooked through and sticky with sauce.
9. For the onion rings, season flour well and add enough soda water to create a thick batter. 10. Dip drained onions into batter to coat evenly and deep-fry for 2-3 minutes or until golden. Drain on kitchen towel. 
10. Serve ribs with crispy onion rings, lime wedges and fresh coriander.

Cheese-stuffed beef burgers

Serves 2

  Total time 1 hour 20 mins 

Ingredients

For the beef patties  

300g beef mince  
½ onion, finely chopped 
3 cloves garlic, grated 
3 Tbsp Worcestershire sauce  
2 Tbsp chopped fresh parsley 
1 egg  
¼ cup breadcrumbs 
Pinch of chilli flakes  
Salt and milled black pepper  
½ cup grated Cheddar or mozzarella cheese 
Canola oil, for frying 
2 Tbsp butter  

For the pickled onions  

¼ cup white vinegar  
2 Tbsp water 
1 Tbsp sugar  
1 red onion, cut into petals  

For serving  

2 hamburger buns, toasted 
2 Tbsp mayonnaise  
Handful lettuce, shredded 
2 sliced salad tomatoes 
¼ cucumber, sliced  

Method

1. Combine mince, onion, garlic, Worcestershire sauce, parsley, egg, breadcrumbs and chilli flakes in a large bowl and season well. 
2. Shape half the mixture into 2 large patties. 
3. Divide cheese between the patties and cover with remaining mince mixture to enclose and resemble a larger, stuffed burger patty. Chill for 30 minutes. 
4. Bring vinegar, water and sugar to a boil for 2-3 minutes. 
5. Pour pickling liquid over onions. Cover and set aside for 15 minutes. 
6. Heat oil in a large pan and brown patties for 4-6 minutes per side. 
7. Add butter to the pan and baste patties with pan drippings for another 2-3 minutes. Set aside to cool. 
8. To serve, layer burger buns with mayonnaise, salad bits, hot patties and pickled onions. 

Margarita pizza

Serves 4

Total time 45 mins

Ingredients

For the pizza sauce  

Glug olive oil  
3 cloves garlic, grated 
3 Tbsp tomato paste  
2 tsp Italian herbs  
Pinch chilli flakes 
1 can (400g) chopped tomatoes  
1 Tbsp sugar
Salt and milled black pepper  

For the pizza base  

500g store-bought bread dough  
Handful polenta 
1 cup grated mozzarella 
Fresh basil, for garnishing  

Method

1. Preheat oven to 200°C. 
2. Heat oil in a saucepan over medium heat. Add garlic, tomato paste, herbs and chilli flakes and fry for 1-2 minutes until golden and fragrant. 
3. Add tomatoes and sugar. Stir and season well. 
4. Bring to a boil, then reduce to a simmer for 25 minutes, stirring every now and then to prevent burning. Remove from the  heat and season to taste. 
5. Roll dough out onto a floured surface into a large circle of about 3cm thick. 
6. Dust a baking tray with polenta and place dough on top. 
7. Lather generously with tomato sauce and handfuls of cheese. 
8. Drizzle with oil and bake for 15-20 minutes or until cheese is bubbling and golden brown. 9. Garnish with fresh basil, slice and serve. 

Here are a few of our favourite MK pizza toppings:  

– Caramelised onion and sundried tomato 
– Shredded cooked chicken tossed in harissa paste and fresh coriander 
– Sautéed mushrooms and blue cheese 
– Fresh rocket and preserved figs 
– Basil pesto, pickled onions and Parmesan  

Words by Chad January
Photographs: Zhann Solomons  

The post The ideal fakeaway menu that’s easy on your pockets appeared first on MyKitchen.

These Hawaiian chicken burgers are the perfect summer dish. Easy-to-make, refreshing and super tasty! Serve with potato wedges and you’re good to go!

SERVES 4 // COOK TIME ± 20 mins

INGREDIENTS
2 tbsp vegetable oil
Salt and pepper
4 chicken breast fillets, butterflied
2 tbsp butter
1 onion, peeled and sliced
1 pineapple, peeled and sliced
¼ cup mayonnaise
4 hamburger buns, halved and toasted
Lettuce, to serve
1 tomato, sliced, to serve
Potato wedges, to serve

METHOD
1. Heat the oil in a frying pan set over medium heat. Season each chicken breast and fry until golden-brown and cooked through, about three minutes a side.
2. Melt the butter in another pan, and then cook the onion until caramelised.
3. Fry the pineapple rings in the same pan.
4. Spread mayonnaise on each hamburger bun and layer with lettuce, tomato, chicken breast, caramelised onion and fried pineapple as desired. Serve with potato wedges on the side.

The post Hawaiian chicken burgers appeared first on MyKitchen.

No longer just a side dish, it’s time for rice to take centre stage on your plate. Start with these rice and red kidney bean burgers!

SERVES 6 // COOKING TIME 15 min

INGREDIENTS
For the rice and red kidney bean burgers
1 tin red kidney beans, drained
¾ cup cooked brown rice
½ cup breadcrumbs
2 celery sticks, roughly chopped
1 onion, chopped
1 egg
1 garlic clove, crushed
1 tsp ground cumin
1 tsp paprika
Salt and pepper
For the cucumber-garlic yoghurt
1 cup yoghurt
½ cucumber, grated and drained
1 garlic clove, crushed
To serve
6 seeded brown rolls, halved and toasted
Handful baby spinach
2 carrots, ribboned
½ red cabbage, thinly sliced

METHOD
For the rice and red kidney bean burgers
1. Pulse all the ingredients together in a food processor until well combined.
2. Shape the mixture into 2 cm-thick patties. Rest on a baking tray
For the cucumber-garlic yoghurt
1. Combine all the ingredients and set aside.
2. Preheat a pan with olive or coconut oil. Once hot, add your patties and gently fry for 10–12 minutes until heated through.
To serve
1. Toast your bread rolls. Spread on the yoghurt, then top with a burger patty, baby spinach, carrot ribbons and red cabbage.

Recipe & styling: Leila-Ann Mokotedi
Photography: Samantha Pinto // HMimages.co.za

The best part about rice? There are so many different kinds you can use and all with varying benefits. We used basmati rice for this whole roast butternut with vegetarian stuffing.

The post Rice and red kidney bean burgers with cucumber-garlic yoghurt appeared first on MyKitchen.

There’s no meat here, only delicious green vegetarian burgers that are super quick to fire up on the braai for all your meat-free friends.

SERVES 4 // COOKING TIME 30 min

INGREDIENTS
For the veggie patties
1 tbsp vegetable oil
½ onion, finely chopped
250 g peas, cooked
½ cup sweet-potato purée
2 tbsp flour
2 tbsp breadcrumbs
1 tsp garlic powder
To assemble
4 eggs, fried
4 hamburger buns, sliced and toasted
Rocket
Kimchi

METHOD
For the veggie patties
1. Heat the oil and fry the onion until golden.
2. Mix the onion, peas, sweet potato, flour, breadcrumbs, garlic, salt and pepper. Form four patties.
3. Using a fireproof pan to stop the patties falling apart, braai for 5 minutes per side.
To assemble
1. Place the rocket on the buns. Top with a veggie patty, kimchi and an egg.

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

Next time switch it up with the caprese brinjal burgers.

The post Green vegetarian burgers with kimchi and eggs appeared first on MyKitchen.

Burgers may be a Western creation, but we sure love them here in SA too! Go gourmet with these maple bacon beef burgers with Camembert.

SERVES 4 // COOKING TIME 50 min

INGREDIENTS
For the beef patties
500 g beef mince
1 tbsp breadcrumbs
2 tsp dried thyme
For the maple bacon
400 g streaky bacon, chopped
2 garlic cloves, grated
1 tsp paprika
2 cups apple juice
½ cup maple syrup
To assemble
4 burger buns, halved and toasted
1 cup baby spinach
1 wheel Camembert, sliced

METHOD
For the beef patties
1. Using your hands, combine all the patty ingredients and divide into 4 pieces. Mould each one into a 3 cm thick burger patty.
2. Heat some oil over high heat and cook the burgers for 5 minutes on each side. Lower the heat, season, cover with a lid and cook for 10 minutes.
For the maple bacon
1. Fry the bacon over high heat for 5 minutes, until crispy. Lower the heat, and add the garlic and paprika. Fry for 2 minutes, until fragrant.
2. Deglaze the pan with the apple juice. Add the maple syrup and reduce at a simmer for 15 minutes.
To assemble
1. Top the bottom half of the buns with baby spinach, followed by a beef patty and a slice of Camembert. Finish with a drizzling of maple bacon.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za

Wondering what else you can do with your maple bacon? Top your pork chops with it and some Cheddar for a delicious braai treat.

The post Maple bacon beef burgers with Camembert appeared first on MyKitchen.

These beef burgers with spicy mayo and pickled slaw are a fresh and healthy weeknight option the fam won’t be able to resist.

SERVES 8 // COOKING TIME 40 min

INGREDIENTS
For the slaw
½ cucumber
½ tsp salt
3 cups (±200 g) shredded cabbage
¼ cup red-wine vinegar
Handful parsley, roughly chopped
Zest and juice of 1 lemon
2 tbsp honey
For the basting sauce
5 tbsp honey
2 tbsp tomato sauce
1 tsp Worcestershire sauce
For the spicy mayo
1 cup mayo
1 tsp paprika
Juice of ½ lemon
For the beef burgers
1 kg mince
1 cup grated Cheddar
3 tbsp breadcrumbs
1 tsp garlic powder
1 tsp origanum
1 egg
Olive oil, to fry
To serve
8 hamburger buns, toasted
Handful watercress

METHOD
1. For the slaw, grate cucumber over a bowl and throw out the juice. Sprinkle with salt and add remaining ingredients. Set aside.
2. Combine all the basting sauce ingredients.
3. Combine all the spicy mayo ingredients.
4. For the patties, combine all the ingredients, except the oil.
5. Measure out ½ cups of patty mixture. Roll into balls and gently flatten.
6. Heat some oil in a pan over medium heat. Fry the patties for 4 minutes per side. Add the basting sauce for the last 1 minute.
7. To serve, dollop mayo on to each bun. Add a patty, slaw and watercress.

Recipe & styling: Chiara Turilli
Photography: Sean Dollery // HMimages.co.za

Not a beef burger fan? Try this vegan burger recipe instead.

The post Beef burgers with spicy mayo and pickled slaw appeared first on MyKitchen.