We used flavourful rump steak. Splurge on fillet or save time (and money) by using already thinned minute steak for a mid-week meal.

Prego steak rolls 

Serves 4

Ingredients

For the chilli oil  

½ cup (125ml) light olive or canola oil
2 Tbsp (30ml) chilli flakes or chopped dried chillies
2 Tbsp (30ml) smoked paprika  

450-500g rump steak (or beef fillet)
6 cloves garlic, thinly sliced 
Salt and milled pepper 
Glug olive oil
⅓ cup (80g) butter
2 onions, sliced 
2 red or yellow peppers sliced
⅓ cup creamy mayonnaise
3-4 tbsp English mustard
4 Portuguese rolls, buttered
Salad leaves, for serving 

Method 

1. Heat chilli oil ingredients in a small pot until warm, but not hot enough to fry. Set aside to infuse for 20-30 minutes (or longer if you have time). 
2. Cut rump steak into 4 portions. (If using fillet, cut steak into 1cm thick slices.) 
3. Lay meat on a chopping board and dot garlic over steak. Cover loosely with clingfilm to secure garlic. Bash garlic into steak using a meat mallet until steaks are about ½ cm thick. Season. 
4. Heat oil and butter in a large pan until frothy.
5. Fry steaks for about 1 minute, then flip and cook for a further 30 seconds (or cook to your liking). Remove, baste with any pan juices and add crispy garlic on top. 
6. In a clean pan, fry onions and peppers in a glug of oil for 10-15 minutes or until soft and caramelised. Set aside. 
7. Combine mayonnaise and mustard and spread on rolls. Top with caramelised peppers and onions and salad leaves. 
8. Lay steaks on rolls and drizzle with chilli oil. Serve immediately.

By: Liezl Vermeulen
Photography by: Zhann Solomons
Text courtesy of MyKitchen magazine 

Also read: Perfect pan-fried steak with Zhoug sauce 

The post Prego steak rolls appeared first on MyKitchen.

These flaky spring onion pancakes with jammy eggs & chilli oil are only 7 ingredients (minus pantry staples) And completely worth the fuss!

SERVES 4 // PREP TIME 50 min// COOK TIME 20 min

INGREDIENTS
For the pancakes
2 cups flour
1 tsp salt
¾ cup water
8 spring onions, halved lengthwise and thinly sliced, plus extra to serve

To serve
1 red chilli, finely sliced
½ cup double-cream yoghurt
4 eggs, boiled
Toasted sesame seeds, optional
Fresh herbs of choice, optional 

METHOD
For the pancakes
1. Combine the flour, salt and water in a mixing bowl and using your hands, bring the dough together. Knead the dough on a lightly floured work surface until smooth and elastic. Cover and rest for about 20 minutes. 
2. Divide the dough into 4 equal portions and cover with cling film to prevent them from drying out. Lightly oil your work surface and roll out one portion of dough into a rough rectangle with the long side facing you. The dough should be thin enough that you can almost see the surface underneath. Rub 2 tsp oil all over the surface of the dough using your hands. Sprinkle a quarter of the spring onions evenly on top. Working from the bottom up, roll up the rectangle into a sausage shape, then coil one end towards the other to resemble a snail shell. Tuck the tail end underneath. Set aside, covered, on a greased tray to rest for 10 minutes. Repeat this shaping with the remaining dough and spring onions.

To serve
1. Fry the chilli in 1 tbsp oil until softened. Remove from heat.
2. Roll each spring onion pancake into a large round as thin as you can go – don’t worry if some spring onions get pushed out.
3. Heat a large pan over medium heat with enough oil to coat the bottom. Once hot, add a pancake. Cook covered for 1 minute on either side, then continue to cook until both sides are golden and crisp. Remove from heat and repeat with the remaining pancakes.
4. Slice the pancakes into triangles and top with yoghurt and a jammy egg. Garnish with a drizzle of chilli oil, sesame seeds and fresh herbs as desired. 

Recipes & styling: Jezza-Rae Larsen, Sjaan van der Ploeg
Photography: Chanelle Naudt

This Portuguese chicken recipe is super tasty, easy to make and has less than 7 ingredients, excluding pantry staples of course!

The post Flaky spring onion pancakes with jammy eggs & chilli oil  appeared first on MyKitchen.

Ditch the seasoning packet of those 2-minute noodles and ramp up the flavours by making this simple spring onion & chilli-oil noodles recipe.

SERVES 4 / PREP TIME 10 min / COOK TIME 5 min

INGREDIENTS
4 packets 2-minute noodles
3 spring onions, thinly sliced, plus extra to serve
3 garlic cloves, minced
1 ½ tbsp chilli flakes
1 tbsp sugar 
¼ cup soy sauce
2 tbsp rice vinegar
¼ cup vegetable oil
Toasted sesame seeds, to finish

METHOD
1. Cook the noodles according to package directions – don’t use the seasoning packet. Drain and set aside.
2. Place the remaining ingredients except for the vegetable oil and sesame seeds in a heatproof bowl.
3. Heat the oil until shimmering, then immediately pour over the bowl of ingredients – be careful as the mixture will sizzle and splutter. Add your noodles and toss well to completely coat in sauce.
4. Garnish with sesame seeds and extra spring onion to serve.

Recipes & styling: Jezza-Rae Larsen, Sjaan van der Ploeg
Photography: Gareth Van Nelson

Have you tried miso paste? If not you definitely should! And we have the perfect recipe for you to use it in, Asian miso and green veg soup with noodles!

The post Simple spring onion & chilli-oil noodles appeared first on MyKitchen.

Maximise your veg intake with this spicy cauliflower and coconut soup with chilli oil! It’s the perfect winter warmer while the weather is still chilly.

SERVES 4 // COOKING TIME 30 min

INGREDIENTS
1 cauliflower, chopped
⅓ cup olive oil
1 onion, chopped
5 garlic cloves, crushed
3 red chillies, seeded and chopped
3 cups vegetable stock
400 ml tin coconut cream
Salt and black pepper
Toasted coconut flakes, to garnish

METHOD
1. Set aside a few cauliflower florets for garnishing.
2. Heat 2 tbsp olive oil in a large pot over medium heat. Fry the onion for 5 minutes, until translucent. Add the garlic and 1 chopped chilli, and fry for 1–2 minutes, until fragrant.
3. Add the chopped cauliflower and vegetable stock. Bring to a simmer, then reduce the heat to low, cover the pot and simmer for 20 minutes, until the cauliflower is tender.
4. Heat a drop of oil in a pan and fry the reserved cauliflower florets for a few minutes, until they are slightly charred.
5. To make the chilli oil, place the remaining olive oil and chillies in a pan over medium heat. Fry until chillies are slightly browned. Pour the oil out of the pan and allow to cool down.
6. Purée the soup with a stick blender. Add the coconut cream and season with salt and pepper.
7. Serve with charred cauliflower florets, toasted coconut flakes and a drizzle of chilli oil.

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

The post Cauliflower and coconut soup with chilli oil appeared first on MyKitchen.