Summer is here and that means it’s time to dust off the braai grid and whip up these caramelised onion steak rolls for your friends and family!

SERVES 4 // COOKING TIME 50 min

INGREDIENTS
For the steak
½ cup red wine
½ cup tomato puree
½ red pepper, finely chopped
1 red chilli, sliced
2 tsp paprika
600 g rump steak
For the onions
1 tbsp olive oil
2 onions, sliced
2 tbsp balsamic vinegar
For the chimichurri
½ cup finely chopped coriander
½ cup finely chopped parsley
4 garlic cloves, chopped
1 tsp chilli flakes
5 tbsp red-wine vinegar
⅔  cup olive oil
To Serve
4 wholewheat rolls
1 cup rocket

METHOD
For the steak
1. Whisk all ingredients (except the steak) together. Season with salt and pepper.
2. Place steak in a bowl. Pour over the marinade, cover and let it marinate for 30 minutes.
For the onions
1. Heat the oil in a pan over low heat. Add the onions and fry, stirring occasionally, until they are soft and starting to caramelise, about 10–15 minutes.
2. Add balsamic vinegar and stir until all of the liquid has evaporated and the onions become sticky.
3. Place the steak on the hot grill and braai for 2–3 minutes per side. Let it rest for 5 minutes before slicing.
For the chimichurri
1. Mix all the ingredients together, season with salt and pepper and set aside.
To serve
1. Cut the rolls in half and top with rocket, steak slices and caramelised onions.
2. Sprinkle the steak rolls with chimichurri and serve.

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

No braai is complete without garlic rolls! Find 3 ways with gourmet garlic bread here.

The post Caramelised onion steak rolls with chimichurri appeared first on MyKitchen.

Decorate your brunch table with a generous helping of these breakfast bagels to treat your guests to the ultimate brekkie meal.

SERVES 4 // COOKING TIME 50 min

INGREDIENTS
For the caramelised onions
2 tbsp oil
2 red onions, sliced
2 tsp brown sugar
2 tbsp balsamic vinegar
For the asparagus
1 tbsp olive oil
Handful asparagus
Zest and juice of ½ lemon
To serve
½ cup cream cheese
4 bagels, cut in half and toasted
4 slices smoked salmon
2 tbsp capers, drained
¼ cup chives, chopped

METHOD
For the caramelised onions
1. Heat the oil in a pan over low heat. Add the onion and fry, stirring occasionally, for 10–15 minutes until soft and caramelised. Add the brown sugar and vinegar and cook for a further 3 minutes.
For the asparagus
1. Heat the oil in a pan over medium heat. Add asparagus, lemon zest and juice and fry for 8–10 minutes, until the asparagus is tender but still crunchy inside.
To serve
1. Spread cream cheese over the bagels. Top with asparagus, smoked salmon and caramelised onion and finish off with capers and chives.

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

Poached egg, smoked mackerel and hollandaise sauce make another tasty pairing for brekkie bagels!

The post Breakfast bagels with asparagus and caramelised onions appeared first on MyKitchen.

Put that slow-cooker to good use and whip up some deliciously sweet bacon jam to enjoy with spreads, breads, cheeses and more!

MAKES 2 cups // COOKING TIME 6 hours 40 min

INGREDIENTS
600 g bacon, diced
3 onions, peeled and finely diced
4 garlic cloves, peeled and finely chopped
¾ cup brown sugar, packed
¾ cup brewed coffee
½ cup apple cider vinegar
¼ cup honey
¼ tsp cumin
¼ tsp cayenne pepper

METHOD
1. In a pan, cook the bacon on high heat until browned, for about 15 minutes.
2. Remove the bacon fat, leaving only 1 tbsp fat in the pan. Add the onions and garlic and cook on high for 20 minutes.
3. Add sugar, coffee, vinegar, honey, cumin and cayenne to the onion mixture.
4. Pour the mixture into the slow cooker and cook, uncovered, on high heat for 6 hours or until the liquid becomes syrupy.
5. Allow to cool completely, then store in an airtight container and refrigerate for up to 4 weeks.

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

The post Slow-cooked bacon jam appeared first on MyKitchen.

Nothing will impress your guests more than this Persian brinjal and caramelised onion dip. Serve with some fresh breads, cheeses and meats for an indulgent spread.

SERVES 4 // COOKING TIME 20 min

INGREDIENTS
1 large brinjal
3 tbsp butter
2 onions, peeled and sliced
3 cloves garlic, peeled and crushed
2 tbsp olive oil
¼ cup crème fraiche
Sea salt and black pepper

METHOD
1. Using tongs, hold the brinjal over an open flame on a gas stove (or over a low fire). It will look as if it’s burning, but this is okay – you want it to have a smokey flavour. Rotate every now and then. Once soft, remove from the heat and peel off the skin.
2. Heat the butter in a pan over low heat and fry the onions until translucent, about 5 minutes. Add garlic and fry until caramelised.
3. Blitz the onions and brinjal in a blender until smooth. Add oil, crème fraiche, salt and pepper.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli

The post Persian brinjal and caramelised onion dip appeared first on MyKitchen.

This time of year brings with it the sweetest, ripest berries and we’re here to make the most of them! Our blueberry focaccia is light and fresh, perfect as a summer appetiser.

MAKES 1 // COOKING TIME 1 hour, 30 min

INGREDIENTS
500 g flour
1 tsp salt
1 tsp sugar
3 tbsp olive oil
10 g yeast
2 tbsp butter
2 tbsp honey
1 red onion, peeled and cut into petals
1 brown onion, peeled and cut into petals
Salt and black pepper
½ cup blueberries
1–2 wheels feta, roughly chopped

METHOD
1. Preheat oven to 180°C and grease a baking tray.
2. Mix flour, salt and sugar.
3. Mix 1 tbsp olive oil and 2 cups lukewarm water, then add the yeast. Add ¾ of the flour to the yeast mixture. Mix, adding more flour if needed, until a soft dough forms. Knead the dough for 8–10 minutes until soft and pliable. Cover the dough and leave to proof in a warm spot.
4. Meanwhile, place a pan over medium heat and melt the butter and honey. Fry the onions until caramelised.
5. Once the dough has doubled in size, punch it down. Shape it into an oval and press it flat on the baking tray.
6. Drizzle the dough with 2 tbsp olive oil and sprinkle with salt and pepper. Scatter blueberries, feta and caramelised onions over the dough.
7. Bake for 45–60 minutes, or until the focaccia is baked through and the top is slightly browned. Serve warm.

The post Feta, caramelised onion & blueberry focaccia appeared first on MyKitchen.