Looking for new ways to spice up your braai meat? Try these South African-style boerewors corn dogs for a yummy twist on a local favourite.

MAKES 6 //COOKING TIME 15 min

INGREDIENTS
6 pieces boerewors
¾ cup maize meal
1 cup flour
2 tsp sugar
2 tsp baking powder
1 egg
¾ cup milk

METHOD
1. Fry the boerewors in some oil in a pan over medium heat for 6–8 minutes, until cooked.
2. In the meantime, mix together the maize meal, ¾ cup of the flour, sugar and baking powder. Season with salt and pepper.
3. Whisk in the egg and milk, and transfer the batter to a jug or tall glass.
4. Insert a skewer into each piece of boerewors. Wipe away any excess oil with a paper towel and roll the boerie in the remaining flour.
5. Heat enough oil to deep-fry over medium heat, ensuring the oil is deep enough to fry an entire piece of boerewors.
6. Working in batches, first dunk the boerewors into the batter, and then deep-fry for 2–3 minutes until golden brown and crispy. Serve hot.

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

If you’re keen for a low-carb option, you have to try our cauliflower pap and wors!

The post South African-style boerewors corn dogs appeared first on MyKitchen.

Meat and mash are one of our favourite South African combos! Make this dish extra glam for the festive season by serving up a prime rib roast with white bean mash.

SERVES 6 // COOKING TIME 2 hours 10 min

INGREDIENTS
For the prime rib
2 tbsp salt
2 tbsp pepper
3.5 kg prime rib roast, at room temperature
For the mash
2 tbsp olive oil
1 garlic clove, grated
3 tins white beans, mashed
Zest of 1 lemon
¼ cup water

METHOD
For the roast
1. Preheat oven to 230°C.
2. Combine the salt and pepper and rub it all over the roast.
3. In a large roasting tray, place the roast bone-side down.
4. Roast for 30 minutes. Reduce oven temperature to 160°C and roast for another 1 hour 45 minutes. Allow to rest for 20 minutes before serving.
For the mash
1. Heat the olive oil in a pot and add garlic. Fry until fragrant.
2. Add the beans, lemon zest and water. Season to taste.
3. Stir continuously until heated, mashing more as necessary.

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

These braised granadilla and orange ribs will also pair deliciously with a yummy helping of mash!

The post Prime rib roast with mashed white beans appeared first on MyKitchen.

Bobotie is at the top of our list when it comes to local favourites, and this spicy lentil bobotie is a delicious vegetarian twist on the classic.

SERVES 4 // COOKING TIME 40 min

INGREDIENTS
3 tbsp vegetable oi
2 garlic cloves, peeled and crushed
1 tsp peeled and finely chopped ginger
1 onion, peeled and chopped
2 tsp garam masala
2 tsp ground coriander
2 tsp ground cumin
1 tsp ground turmeric
1 tsp dried thyme
5 allspice berries
3 cloves
3 cups brown lentils, cooked al dente (1 cup dried)
½ cup chutney
½ cup sultanas
¼ cup flaked almonds
3 tbsp chopped parsley
2 tbsp lemon juice
3 bay leaves
2 cups milk
6 eggs

METHOD
1. Preheat oven to 180°C and set out an ovenproof dish.
2. Heat the oil in a large pot. Fry the garlic, ginger and onion for 3–5 minutes, until the onion is soft. Add all the spices and herbs and cook for 1 minute.
3. Add lentils, chutney, sultanas, almonds, parsley and lemon juice and mix well. Pour the mixture into the dish and dot with the bay leaves.
4. Whisk together the milk and eggs and pour over the lentil mixture. Bake for 20 minutes, or until the egg mixture has set and is golden brown.
5. Serve your lentil bobotie piping hot!

Recipe, styling & photography: Anett Velsberg

Love lentils? Try this chilli-con-lentils with tortilla chips recipe.

The post Go meat-free with this spicy lentil bobotie appeared first on MyKitchen.

A tasty classic with a local twist, and one that makes a great option for breakfast or lunch, try this French toast with spicy masala steak!

SERVES 4 // COOKING TIME 50 min

INGREDIENTS
For the masala steak
4 tbsp veg oil
250 g beef rump
1 onion, grated
1 garlic clove, grated
1 tsp grated ginger
1 tomato, grated
2 tsp vinegar
¼ tsp chilli flakes
¼ tsp paprika
¼ tsp ground coriander
¼ tsp ground cumin
¼ tsp turmeric
¼ tsp salt
For the French toast
8 eggs
½ cup milk
1 ciabatta, thickly sliced
6 tbsp butter
1 tbsp veg oil

METHOD
For the masala steak
1. Heat 2 tbsp oil in a pan until smoking. Sear the rump on both sides. Set aside.
2. Heat the rest of the oil over medium heat in the same pan. Fry onion, garlic and ginger for 5 minutes. Add the remaining ingredients and simmer for 2 minutes.
3. Return rump to the pan and turn to ensure it is fully coated in sauce. Simmer for 15 minutes.
4. Allow to rest for 10 minutes, then slice thinly.
For the French toast
1. Whisk eggs and milk. Season.
2. Soak each slice of ciabatta in egg custard for a few minutes on each side.
3. Heat 1 tbsp butter (add more as needed) and oil in a pan over medium heat, then turn it to low. Add a slice of bread and top with steak slices and some masala sauce. Sandwich with another slice.
4. Fry for 5 minutes, then carefully flip over and cook the other side for 5 minutes.

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

The post Classic French toast with spicy masala steak appeared first on MyKitchen.

With this stuffed dish, you get the perfect blend of flavours! Treat the fam to these avocados stuffed with curried samp and beans for a fun and healthy twist on their favourite.

SERVES 4 // COOKING TIME 40 min, plus soaking overnight

INGREDIENTS
2 cups samp and bean mix
1 tbsp vegetable oil
1 onion, peeled and chopped
3 garlic cloves, peeled and chopped
1 green pepper, chopped
1 red pepper, chopped
1 tbsp curry powder
1 tsp chilli flakes
Pinch salt
400 g tin chopped tomatoes
½ cup water
½ cup finely chopped spinach
2 avocados

METHOD
1. Soak the samp and beans in plenty of water overnight. Then drain and cook until nearly soft, about 30 minutes. Drain again and rinse.
2. Heat the oil in a pot and fry the onion until soft. Add a little more oil, along with the garlic, peppers, curry powder, chilli and salt. Fry for 5 minutes.
3. Add the tomatoes and simmer over medium heat for 10 minutes. Add the water and simmer until the mixture thickens.
4. Add the samp and beans, and spinach. Remove from the heat and allow to cool slightly.
5. Slice the avocados in half and remove the pips. Spoon curried mixture into the avocados.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli

The post Avocados stuffed with curried samp and beans appeared first on MyKitchen.

It’s made in SA! We put a local spin on this traditional Italian rigatoni and added some boerewors and South African flair.

SERVES 4 // COOKING TIME 55 min

INGREDIENTS
2 tbsp vegetable oil
500 g boerewors
1 onion, chopped
1 garlic clove, chopped
2 roast red peppers, chopped
375 g Napoletana sauce
¼ cup parsley, chopped
500 g rigatoni
50 g Parmesan, grated
200 g mozzarella, grated

METHOD
1. Preheat oven to 180°C. Grease a large oven dish generously with oil.
2. Heat the 2 tbsp oil in a large pot over medium-high heat. Cook the boerewors until browned.
3. Add the onion and garlic, and cook until soft, 5 minutes. Add the red peppers, Napoletana sauce and parsley, and cook for 5 minutes.
4. In the meantime, bring a large pot of generously salted water to the boil. Cook the rigatoni for 5 minutes.
5. Drain the rigatoni and add to the pasta sauce. Mix well to combine.
6. Transfer the pasta to the prepared dish and top with Parmesan and mozzarella. Bake for 20–25 minutes, until the cheese is melted and golden brown.

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

The post South African-style rigatoni with boerewors appeared first on MyKitchen.