Sides so delicious, they’ll steal the show! These festive recipes bring bold flavours and vibrant flair to the table – proof that sometimes the supporting cast can outshine the meaty star. 

Slow-roasted rosemary olives  

Serves 1½ cups  

Ingredients   

1 cup drained Kalamata olives
4 cloves garlic, lightly smashed
2 sprigs rosemary
2 slivers (10cm) orange peel
¼ cup olive oil 
Salt and milled black pepper  

Method 

1. Preheat oven to 150°C.
2. Toss together olives, garlic, rosemary, orange peel and olive oil in an oven tray and season well. 
3. Bake 1 hour, then cool and serve on a cheese platter or as a snack. 
4. Store in cooking liquid in fridge for up to two days.

Recipe & styling: Chad January
Photographs: Fresh Living Magazine 

Basil, halloumi and nectarine salad  

Serves 4 as a side  

Ingredients   

4 ripe nectarines, sliced
1 avocado, peeled and cubed 
1 punnet (250g) mini plum or cherry tomatoes, halved 
1 packet (80g) rocket 
¼ punnet (5g) basil leaves 
1 block (250g) halloumi, sliced 
Salt and milled black pepper 

For the dressing   

1 Tbsp basil pesto
¼ cup olive oil
¼ cup sherry vinegar
Pinch of sugar   

Method 

1. Place nectarine, avocado, tomatoes, rocket and basil in a salad bowl.
2. Season halloumi and heat a griddle pan over medium heat. 
3. Fry halloumi in a little oil until golden on both sides. You can also braai halloumi on medium-hot coals for 5-8 minutes. Cool slightly, then pile on top of salad.

Recipe & styling: Chad January
Photograph: Fresh Living Magazine 

Roast potatoes on cumin-garlic yoghurt with coriander chutney  

Serves 6 (as a side)  

Ingredients 

1kg baby potatoes
Salt and milled pepper 
1 Tbsp roasted garam marsala 
½ Tbsp cumin seeds 
½ Tbsp Nigella seeds (or use black sesame seeds) 
Olive oil, for drizzling 
3 sprigs curry leaves 
1 red onion, sliced into petals
1 bulb garlic, halved

For the coriander chutney 

1 ½ punnets (30g) coriander 
1 green chilli, finely chopped 
1 lime, zested and juiced 
4 Tbsp olive oil blend

For serving 

1 cup yoghurt
1 tub (250g) sour cream
½ Tbsp ground cumin, toasted slightly
2-3 spring onions, sliced into matchsticks
Green serrano chilli or jalapeño, sliced   

Method 

1. Halve potatoes and place on a baking tray. 
2. Sprinkle with seasonings, drizzle liberally with oil and toss to coat evenly. 
3. Scatter with curry leaves. 
4. Place onion and garlic on a separate baking tray and drizzle with oil. 
5. Bake both trays at 180°C for 30-35 minutes until potatoes are tender, and the onion and garlic are deep-brown and soft. 
6. Combine coriander chutney ingredients in a food processor and blitz to a chunky sauce. 
7. Combine yoghurt and sour cream then season. 
8. Press garlic cloves out of papery skin, add to yoghurt mixture along with ground cumin and blitz with a stick blender. 
9. Spread yoghurt mixture on a plate, top with roast potatoes and dot with roasted onions. 
10. Top with spring onion sticks and chilli, then serve with coriander chutney. 

Recipe & styling: Liezl Vermeulen
Photograph: Donna Lewis 

Also read: Roast leg of lamb on muhamarra 

The post Side dishes that might upstage your meaty mains for your festive feast  appeared first on MyKitchen.

You don’t need a special occasion to enjoy some traditional pickled fish! This dish, served with baby marrow salad, makes a delicious light meal.

SERVES 6 // COOKING TIME 40 min

INGREDIENTS
For the pickled fish
500 g hake, sliced into 6 portions
½ cup flour
3 tbsp vegetable oil
¾ cup sugar
2 cups white vinegar
1 tsp cumin seeds, toasted
1 tbsp coriander seeds, toasted
½ tbsp black mustard seeds
6 bay leaves
2 tsp turmeric
½ tbsp curry powder
6 baby onions, sliced and fried
For the baby marrow salad
300 g baby marrows, ribboned
200 g Tenderstem broccoli, steamed
2 tbsp olive oil

METHOD
For the pickled fish
1. Season the hake well and dust each piece in flour.
2. Heat some oil in a non-stick pan over medium and fry the hake for 3 minutes on each side. Set aside.
3. Add the sugar and vinegar to a pot over low heat and cook until the sugar has dissolved.
4. Add the spices and simmer for 5 minutes. Season.
5. Arrange the fish, without overlapping, in a dish. Pour over the pickling liquid and arrange the onions on top. Allow to pickle for at least 30 minutes before serving.
For the baby marrow salad
1. Toss all the ingredients together and serve as a fresh accompaniment with your pickled fish.

Recipe & styling: Leila-Ann Mokotedi
Photography: Peet Mocke // HMimages.co.za

Love pickled fish? Use it to make these mini gatsbys.

The post Traditional pickled fish with baby marrow salad appeared first on MyKitchen.