We already know that biltong is pretty fantastic on its own, but add it to your other favourite snacks, like these biltong churros with chilli sauce, and the combination is beyond awesome!

MAKES 10 // COOKING TIME 45 min

INGREDIENTS
For the chilli sauce
1 tbsp vegetable oil
½ onion, peeled and grated
1 garlic clove, peeled and grated
1 red chilli, chopped
2 tomatoes, finely chopped
3 tbsp brown sugar
1 tsp salt
½ tsp dried origanum
For the biltong churros
1 cup water
1 tbsp butter
1 tsp white sugar
1 tsp vanilla essence
½ tsp salt
1¼ cups flour
⅓  cup biltong dust
1 egg
Vegetable oil, to deep-fry

METHOD
For the chilli sauce
1. Heat the oil and fry the onion, garlic and chilli until fragrant.
2. Add the tomatoes, sugar, salt and origanum. Simmer gently for 10 minutes. If the sauce looks too thick, add . cup water then simmer for 2–3 minutes.
3. Blend sauce in a food processor until smooth.
For the biltong churros
1. In a pot, heat the water, butter, sugar, vanilla essence and salt. Stir continuously until the sugar and salt have dissolved.
2. Still stirring, add the flour and biltong dust. Mix vigorously for 2–3 minutes until mixture forms a ball. Remove from the heat and allow to cool.
3. Whisk in the egg. Transfer the batter to a piping bag fitted with a star nozzle.
4. Heat the oil in a pot. Pipe 5 cm churros into the hot oil and deep-fry until golden. Remove with a slotted spoon and drain on paper towel. Serve the churros with chilli sauce.

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

Keen to try even more delicious biltong treats? We highly recommend digging into these biltong and banana fritters with honey butter!

The post Savoury biltong churros with chilli sauce appeared first on MyKitchen.

Hosting a vegan braai? Or maybe you simply want to try something new? Give these cauliflower kebabs a whirl and find out just how delicious veggies can be!

SERVES 4 // COOKING TIME 20 min

INGREDIENTS
For the cauliflower kebabs
300 g rainbow cauliflower
Olive oil, to brush
For the sticky chilli sauce
½ cup balsamic vinegar
¼ cup brown sugar
¼ cup soy sauce
1 tsp sriracha
1 tsp chilli flakes

METHOD
For the kebabs
1. Skewer the cauliflower florets, brush with olive oil and season with salt and pepper.
2. Braai until charred.
For the sticky chilli sauce
1. Simmer all ingredients for 10–15 minutes, until slightly reduced and thickened.
2. Serve the kebabs drizzled with sauce.

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

There’s so much you can do with this versatile veg. Next time, try these honey and garlic baked cauliflower wings.

The post Cauliflower kebabs with sticky chilli sauce appeared first on MyKitchen.

Spicy chilli and lemony butter are perfectly complemented in this pan-fried fish recipe. It’s the perfect light meal for two!

SERVES 2 // COOKING TIME 1 hour

INGREDIENTS
For the pan-fried fish
500 g hake fillets, skin on
For the chilli sauce
5 baby onions, chopped
6 red chillies, chopped
3 tbsp chilli powder
½ tbsp fish sauce
¼ cup olive oil
¼ cup water
For the potato stacks
2 garlic cloves, grated
1 cup white wine
1 tbsp butter
½ cup cream
Handful dill, roughly chopped
Juice of ½ lemon
4 potatoes, thinly sliced

METHOD
For the pan-fried fish
1. Season your fish.
2. Heat some oil in a pan over high heat. Gently place the fish in the pan, skin side down and cook until the skin is crisp. Then carefully flip over and cook the other side for 3 minutes. Remove from the pan and set aside.
For the chilli sauce
1. Add all the ingredients to a food processor and blend until you have a thick paste.
2. Transfer to a pot and simmer for 10 minutes, until fragrant and bright red. Season to taste.
For the potato stacks
1. Preheat oven to 200°C.
2. Heat some olive oil in a small pot over medium heat. Add the garlic and allow to sweat until fragrant.
3. Add the wine and simmer until reduced by half. Remove from the heat and whisk in the butter until melted and fully incorporated. Then whisk in the cream.
4. Return to the heat. As soon as it starts to simmer, remove from the heat and stir in the dill and lemon juice.
5. Arrange the potato slices in ramekins, alternating each layer with some lemon-butter sauce.
6. Bake for 25 minutes, until the potatoes are cooked through and golden brown on top.
7. Spread some chilli sauce on plates. Carefully tip the potato stacks from the ramekins onto the chilli sauce. Top the potatoes with a piece of fish and drizzle with extra chilli sauce.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za

The post Pan-fried fish with chilli sauce on a lemon-butter potato stack appeared first on MyKitchen.

Typically made with baby snapper, this whole baked fish with homemade chilli sauce is a delicacy on the islands of Zanzibar where the fish are cleaned, coated in flour and fried. Our recipe brings in some delicious flavours and spices for a more local treat!

SERVES 6 // COOKING TIME 45 min

INGREDIENTS
For the whole baked fish
1 whole carpenter fish
3 tbsp vegetable oil
2 green chillies, chopped
1 tsp garam masala
3 limes, sliced, plus extra to serve
5 cm ginger, sliced
3 garlic cloves, sliced
Banana leaves
For the chilli sauce
2 green chillies, chopped
2 tbsp brown sugar
¼ cup water
1 tbsp vinegar
½ tsp salt

METHOD
For the whole baked fish
1. Preheat oven to 200°C.
2. Cut your carpenter fish down the centre and clean out the insides well. Rinse when done.
3. Mix the oil, chillies and masala to form a paste. Rub it all over the fish.
4. Combine the remaining ingredients, except the banana leaves, and stuff the fish. Tie closed with butcher’s string and wrap in a banana leaf.
5. Bake for 15 minutes, until the banana leaf is charred and the fish is soft. Remove the banana leaf and pop the fish under the grill for 5 minutes, until charred.
For the chilli sauce
1. Add all the ingredients to a pot, bring to the boil and then allow to cool.
2. Serve the fish whole on top of a banana leaf with the chilli sauce on the side.

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

The post Whole baked fish with homemade chilli sauce appeared first on MyKitchen.