Inspired by Mediterranean seaside feasts, this smoky yellowtail is perfect for sharing. Don’t skip the sumac onions — they’re little tangy flavour bombs!

Braaied yellowtail with flatbread and sumac onions

Serves 4 

Ingredients

For the baba ganoush 

2 large aubergines
¼ cup tahini
Juice of 1 lemon
2 small cloves garlic
2 Tosp double-cream plain yoghurt
1 tsp sumac
½ tsp chilli flakes (optional)
Extra virgin olive oil
Salt and milled pepper 

1 red onion, thinly sliced
1 Tbsp sumac
2 Tbsp red wine vinegar
1 small (1.5kg) yellowtail, cleaned and butterflied
1½ lemons
Salt and milled pepper
¼ cup butter, melted 

Method

1.  Char the aubergines over an open flame until the skin has turned black. (This means the aubergines have adopted a smoky flavour.)
2. Place hot, charred aubergines immediately into a bowl and cover with clingfilm. (This allows the veg to sweat, loosening the skins.) Once the skin has steamed off the aubergines, peel the skin off, halve and scoop  
3. Place the aubergine and the remainder of the ingredients into a food processor and blend until a smooth purée forms. Season to taste.
4. Garnish, drizzle with olive oil and sprinkle with extra sumac and chilli flakes. Cover and set aside.
5. Combine red onion, sumac, vinegar and juice of half a lemon. Season, cover and refrigerate until needed.
6. Season the yellowtail. Combine the zest and juice of remaining lemon with the butter and baste the yellowtail.
7. Braai fish over medium coals for 30 minutes while basting every 8-10 minutes.
8. Serve on a platter with baba ghanoush, onions and flatbread on the side. 

By: Lichelle May
Photography by: Zhann Solomons

Also read: Our fish frittata is the best way to use up leftover fish

The post Braaied yellowtail with flatbread and sumac onions appeared first on MyKitchen.

Who says lentils are just for cosy winter stews? Make lentils the hero of your summer menu with these delicious recipes! 

Lentil & aubergine meatballs with pita bread 

Serves 4–6 // Prep time 20 minutes // Cooking time 20 minutes  

Ingredients  

For the meatballs

½ onion, chopped
1 clove garlic, grated
1 brinjal, chopped
1 tsp cumin
1 tsp paprika
1 tsp cinnamon
1 tsp mixed dried herbs
2 cups tinned brown lentils
½ cup breadcrumbs
Handful coriander 

For serve

4 pitas, cut into wedges
1 cup sour cream 

Method 

1. For the meatballs, heat some oil in a pot over high heat. Add the onion, garlic, brinjal and spices. Fry until well browned. Allow to cool slightly.
2. Add the brinjal mixture and all the remaining ingredients to a food processor. Pulse for 2 minutes, until well combined. Season to taste with salt and pepper.
3. Form the veggie mixture into balls. Heat some oil in a pan and fry the veggie balls over high heat until golden brown and cooked through.
4. Serve veggie balls with pitas and sour cream.

Recipes & Styling: Amerae Vercueil
Photography: Samantha Pinto 

Lentil balls with green sauce 

Ingredients  

2 Tbsp olive oil
1 onion, diced
3 cloves garlic, grated
2 cups canned brown lentils, drained
1 cup oats
1 Tbsp tomato paste
1 Tbsp soy sauce
1 tsp origanum
2 lemons, zested and juiced 

For the green sauce

1 cup flatleaf parsley
1 cup basil
1 clove garlic, chopped
2 tsp capers
½ cup olive oil 

For serving

Handful fresh basil 
Parmesan, grated 

Method 

1. For the lentil balls, heat oil in a pan and fry onions for 5 minutes, until soft. Add garlic and fry for a further 3 minutes.
2. Spoon into a food processor with the rest of the lentil-ball ingredients. Season and pulse until well combined. Shape the mixture into balls.
3. Heat oil in a non-stick pan and fry the balls for 5 minutes a side, or until lightly browned.
4. Place all green sauce ingredients in a blender. Season and blitz until smooth.
5. Serve the lentil balls with green sauce, fresh basil and Parmesan.

Quick tip: To make this recipe vegan, omit the Parmesan at the end. 

Recipes & Styling: Leila-Ann Mokotedi
Photography: Samantha Pinto 

Lentil falafel in cabbage cups with fresh salsa 

Serves 4 // Cooking time 1 hour  

Ingredients 

1 onion, finely chopped
1 garlic clove, grated
1 Tbsp fresh ginger, grated
3 Tbsp olive oil
2 tsp tomato paste
1 tsp cumin
1 tsp cardamom
2 potatoes, peeled and boiled
3 cups cooked brown lentils (±1 cup dry lentils)
Handful coriander, chopped
Handful mint, chopped
Handful basil, chopped
1 cup chickpea flour, plus extra
2 eggs
1 cup diced tomatoes
¼ large cucumber, diced
Handful coriander, chopped
4 tbsp olive oil
2 tbsp red-wine vinegar
1 cup plain yoghurt
8 cabbage leaves 

Method 

1. For the lentil falafel, heat 1 Tbsp oil in a pan and fry the onion, garlic and ginger until golden. Mix in the tomato paste and spices, then season.
2. Mash the potatoes. Mix in the lentils, chopped herbs and onion mixture. Let it cool, then mix in chickpea flour and eggs.
3. Roll into balls, then roll the balls in chickpea flour to coat.
4.  Preheat oven to 200°C.
5. Arrange lentil balls on a greased tray and brush with 2 Tbsp oil. Bake for 30 minutes, turning over halfway.
6. For the salsa, mix all the ingredients together. Leave to stand for 20 minutes.
7. To serve, dollop yoghurt into a cabbage leaf, place falafel on top and spoon over salsa. 

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

Lemony lentil flatbread  

Makes 6 // Cooking time 50 minutes  

Ingredients 

For the flatbreads

1 tsp sugar
½ cup warm water
1 tsp instant dry yeast
2¼ cups flour
½ cup plain yoghurt
1 tbsp vegetable oil 

For the lentil fritters

2 cups red lentils, cooked
½ cup flour
1 tsp baking powder
1 tsp onion powder
1 tsp ground cumin
1 tsp ground coriander
2 Tbsp ginger
2 eggs
2 Tbsp milk
Vegetable oil, to deep-fry
½ cup plain yoghurt
1 beetroot, cooked and thinly sliced
¼ red cabbage, shredded
4 baby marrows, ribboned
2 lemons; 1 zested, 1 cut into wedges 

Method 

1. For the flatbreads, mix the sugar, water and yeast. Cover set aside for 10 minutes.
2. Add flour to a large bowl. Make a well in the centre. Add yeast mixture, yoghurt and oil.
3. Incorporate the flour into the wet ingredients to form a dough.
4. Knead until smooth. Transfer to an oiled bowl, cover and proof (set aside to rise) for 20 minutes.
5. Portion into 6 balls. Roll each into a flatbread.
6. Heat some oil in a pan over medium and fry each flatbread, flipping often until golden.
7. For the lentil fritters, mix together all the ingredients, excluding the oil. Season.
8. Heat the oil in a pot. Drop in tablespoonfuls of batter and deep-fry until golden. Set aside.
9. To assemble, top flatbreads with yoghurt, fritters and the other toppings. Season with salt, pepper and fresh lemon.

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

Steak and lentil salad 

Serves 2 // Cooking time 30 minutes 

Ingredients 

1 red onion, cut into wedges
1½ Tbsp olive oil
300g steak, cut into strips
Salt and milled black pepper
1 apple, cored and cubed
1 cup brown lentils, cooked 

Method 

1. Preheat oven to 200°C.
2. Drizzle the onion with 1 Tbsp olive oil and roast for 15–20 minutes, until soft and slightly caramelised.
3. Heat the remaining oil over high heat, season the steak and fry to your liking.
4. Toss all the salad ingredients together and season to taste.

Recipe & styling: Chiara Turilli & Amerae Vercueil
Photography: Samantha Pinto 

Also read: 4 Underrated Ways With Chickpeas

The post 5 ways with lentils for summer  appeared first on MyKitchen.

Enjoy this fab flexitarian dish!

Grilled peanut chicken with tabbouleh & flatbread

Serves 6 

This tabbouleh uses bulgur wheat, which has four times the fibre of couscous, making it a low-GI meal. Omit chicken for a vegetarian alternative. 

Ingredients

For the flatbread  

2 cups flour
1 tsp garlic powder
1 ½ tsp baking powder 
1 tsp salt
1 cup water
2 Tbsp olive oil Canola oil, for frying 
Butter, for brushing  

For the tabbouleh  

¾ cup bulgur wheat, cooked 
⅓ cup olive oil 
¼ cup fresh lemon juice 
1 clove garlic, minced
80g finely chopped parsley 
½ large cucumber, cubed
2 salad tomatoes, diced 
20g fresh mint, finely chopped
2 spring onions, sliced
Salt and milled pepper  

For the peanut chicken  

¼ cup smooth peanut butter 
2 Tbsp lime juice
2 Tbsp soy sauce
½ red chilli, deseeded and finely minced 
3 cloves garlic, minced
2 chicken breasts, thinly sliced 
2 Tbsp canola oil  

Method

1. For the flatbreads, sift together dry ingredients
   in a bowl and add the salt.
2. Combine the water and oil, then add to the dry ingredients and mix with a wooden spoon to form a shaggy dough.  
3. Tip dough onto a floured work surface and knead by hand until smooth, about 5 minutes. Cover with a bowl and rest for 10 minutes. 
4. Divide the dough into 6 portions and roll into flat, oval shapes.
5. Add a drizzle of oil to a hot pan and fry the flatbreads one at a time until cooked through and lightly charred, about 3 minutes each side.
6. Once cooked, brush both sides with butter and set aside.
7. Combine tabbouleh ingredients in a large serving bowl, season well.  
8. In a bowl, stir together peanut butter, lime juice, soy sauce, chilli and garlic.
9. Add chicken and toss to coat in the peanut sauce.
10. Heat oil in a pan over medium heat. Brown chicken on both sides, then tip in remaining sauce and fry for 5-8 minutes or until chicken is cooked through.  
11. Serve the peanut chicken alongside the tabbouleh and flatbread. 

Recipes and styling: Sjaan van der Ploeg 

Photography: Zhann Solomons

Also read: Grilled chicken breast with raw veggie salsa

The post Grilled peanut chicken with tabbouleh & flatbread   appeared first on MyKitchen.

Served with injera, a sourdough-risen Ethiopian flatbread, this spicy beef stew is the ideal winter warmer for all its spice and tenacity.

SERVES 6 // COOKING TIME 5 hours

INGREDIENTS
For the injera
¾ cup white bread flour
¼ cup teff flour
1 cup water
Pinch salt
1 tbsp oil
For the berbere spice
6 cardamom pods, bruised
4 cloves
2 tbsp dried onion flakes
1 tbsp coriander seeds
1 tbsp smoked paprika
1 tsp cinnamon
1 tsp chilli flakes
½ tsp ground ginger
½ tsp allspice
½ tsp nutmeg
For the spicy beef stew
2 tbsp butter
1 kg beef chuck
2 onions, sliced
3 garlic cloves, crushed
1 tbsp grated ginger
400 g tin chopped tomatoes
2 cups beef stock
For the Swiss chard
1 tbsp butter
1 tbsp vegetable oil
1 tbsp grated ginger
2 garlic cloves, crushed
Pinch allspice
500 g Swiss chard

METHOD
For the injera
1. Place white bread flour and teff flour in a bowl. Make a well in the centre, and add water and salt. Mix until smooth, then allow to rest for 5 hours.
2. Fry the injera just before you are ready to eat. Heat a little oil in a non-stick pan.
3. Pour in 1 cup batter and swirl to coat the pan. Cover and cook for 5 minutes.
4. Flip, turn the heat down, cover and cook for 5 minutes. The bread will be darker brown in spots and should puff up with a pocket like a pita.
For the berbere spice
1. Preheat a pan and dry-roast all ingredients until fragrant. Crush with a mortar and pestle.
For the spicy beef stew
1. Melt the butter in a pot. Sear the meat until brown, then remove and set aside.
2. Fry onion, garlic and ginger in the same pan for 5 minutes. Sprinkle in 3 tbsp berbere spice and fry for 5 minutes. Add tomatoes and stock, and simmer for 10 minutes.
3. Return the beef to the pot and cook over low heat for 3 hours, stirring every now and then to make sure the stew doesn’t stick to the base of the pot.
For the Swiss chard
1. Heat the butter and oil in a pan and fry the ginger, garlic and allspice for 2 minutes.
2. Add the chard and fry for 5 minutes, until wilted.

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

These injera pancakes with berbere chicken are another Ethiopian favourite!

The post Traditional Ethiopian spicy beef stew with injera appeared first on MyKitchen.

Beans, eggs and bangers, you name it! You’ll find all the perfect ingredients for your favourite brekkies with these English breakfast flatbreads.

MAKES 6 // COOKING TIME 45 min

INGREDIENTS
1 kg store-bought bread dough
1 tin baked beans
500 g mini bangers, grilled
7 eggs
1 punnet Rosa tomatoes, halved

METHOD
1. Preheat oven to 180°C. Grease and line 2 baking trays.
2. Divide the dough into 6. Roll each piece into a 20 cm long oval flatbread. Arrange on the prepared trays. Pinch the edges upwards to create shallow flatbread boats.
3. Spread 2 tablespoons of baked beans onto each flatbread. Divide the bangers between the flatbreads and arrange them on top of the beans.
4. Crack an egg onto each flatbread. Top with the tomatoes and season well. Lightly whisk the last egg and use it to brush the edges of the flatbreads.
5. Pop in the oven and bake until the dough is cooked through and the egg is done.

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

This spinach, cream cheese and bacon flatbread makes another delicious brekkie option!

The post Traditional English breakfast flatbreads appeared first on MyKitchen.

Musician J’Something shared some of his favourite recipes with us, including these delicious cumin flatbreads with garlic and chilli! They make perfect sides to pair with your braai meat, veg or hummus.

MAKES 8 // COOKING TIME 30 min

INGREDIENTS
1 tsp cumin seeds
250 g double-cream plain yoghurt
250 g self-raising flour
1 tsp baking powder
1 tsp crushed garlic
Pinch salt
Chilli flakes, to taste
Olive oil, to drizzle

METHOD
1. Toast the cumin in a dry pan for a few seconds, until fragrant.
2. Mix the cumin seeds with the remaining ingredients (except the oil) until a dough forms.
3. On a lightly floured surface, knead the dough until smooth and springy.
4. Divide the dough into 8 balls and roll them out into circles.
5. Brush each circle with olive oil and cook on a hot griddle pan for about 3 minutes per side, until griddle lines form.

Recipe: J’Something
Styling: Amerae Vercueil
Photography: Gareth van Nelson // HMimages.co.za

The post Cumin flatbreads with garlic and chilli appeared first on MyKitchen.