We made a few tweaks to one of SA’s classics and created a meat-free chickpea bunny chow, complete with mango atchar for extra flavour.

SERVES 4 // COOKING TIME 25 min

INGREDIENTS
3 tbsp vegetable oil
½ onion, chopped
1 green pepper, chopped
2 garlic cloves, grated
1 carrot, grated
2 tbsp curry powder
1 tbsp chutney
1 tin chopped tomatoes
2 tins chickpeas, drained
1 government loaf, cut into 4
1 cup mango atchar
Handful coriander

METHOD
1. Heat the oil in a large pot. Add the onion and cook for 5 minutes, until soft.
2. Add the green pepper, garlic, carrot and curry powder. Fry for another 5 minutes, until fragrant.
3. Add the chutney and chopped tomatoes. Mix well and allow to simmer for 10 minutes.
4. Add the chickpeas and cook for another 5 minutes. Season to taste.
5. Hollow out the government loaf pieces and fill each with the chickpea curry filling. Serve with mango atchar and fresh coriander.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto

Loved this healthy spin? Wait until you try our nutritious version of the classic chicken fatteh.

The post Chickpea Bunny Chow With Mango Atchar appeared first on MyKitchen.

There’s nothing quite like the excitement (and glorious aroma) of returning from the bakery with a still-steaming box of sausage rolls. No need to get in your car, now that you have your hands on these amazing locally flavoured sausage-roll recipes

MAKES 8 // COOKING TIME Varies

THE FILLINGS

1. Basic sausage rolls

INGREDIENTS
1 onion, diced
2 thyme sprigs, chopped
2 tbsp breadcrumbs
1 tsp nutmeg
500 g beef mince

METHOD
1. Heat oil in a pan over medium heat. Sauté the onions. Add the thyme and cook for 2 minutes. Remove from the heat.
2. Mix all the ingredients together, and season well with salt and pepper.

2. Chicken masala sausage rolls

INGREDIENTS
1 onion, chopped
1 garlic clove, grated
1 green chilli, chopped
1 tsp garam masala
1 tbsp curry paste
500 g chicken mince
2 tbsp breadcrumbs

METHOD
1. Heat some oil in a pan and sauté onion over medium heat, until soft.
2. Add the garlic, chilli, masala and curry paste, and cook until fragrant.
3. Remove from the heat. Add mince and breadcrumbs.

3. Onion marmalade & boerewors sausage rolls

INGREDIENTS
1 cup onion marmalade
500 g boerewors, casings removed
2 tbsp breadcrumbs
Handful parsley, chopped

METHOD
1. In a large bowl, combine the marmalade, boerewors, breadcrumbs and parsley.

4. Chakalaka sausage rolls

INGREDIENTS
1 cup tinned chakalaka
500 g pork mince
2 tbsp breadcrumbs

METHOD
1. Combine all the ingredients in a large bowl.

THE PASTRY

INGREDIENTS
1 roll puff pastry
1 egg, whisked

METHOD
1. Unroll the puff pastry and cut in half. Roll each half into a long rectangle.
2. Divide the filling between the two sheets of pastry and roll up, pressing the edges down with a fork to seal.
3. Cut each log into 4 cm sausage rolls and brush with egg wash. Bake at 180˚c for 25 minutes, until golden.

Recipes & styling: Leila-Ann Mokotedi
Photography: Niela Gie // HMimages.co.za

When it comes to baked good, nothing beats all the tasty local treats we have to offer! Check out these biltong pie pops.

The post Four local-inspired ways with sausage rolls appeared first on MyKitchen.

If you grew up on a diet of your mom’s crunchies and rusks, you’ll love our ode to local treats with these delicious crunchie rusks!

MAKES 20 // COOKING TIME 20 min

INGREDIENTS
4 cups oats
3 cups desiccated coconut
2 cups flour
1 tsp cinnamon
½ tsp salt
250 g butter
1½ cups sugar
3 tbsp golden syrup
¾ cup buttermilk
2 tsp bicarbonate of soda

METHOD
1. Preheat oven to 170°C and line a large baking tray with baking paper.
2. Combine oats, coconut, flour, cinnamon and salt. Make a well in the centre and set aside.
3. Place butter, sugar and golden syrup in a pot. Cook, stirring, over medium heat until the sugar is dissolved. Remove from the heat and allow to cool.
4. Mix buttermilk and bicarb. Add this and the melted sugar mixture to the dry ingredients.
5. Spread out the mixture in the baking tray. Bake for 45 minutes, then cover with foil and bake for another 15 minutes.
6. Leave to cool slightly, then cut into triangles. Reduce the oven to 100°C. Place the rusks back in for 2 hours to dry out slightly.
7. Switch off the oven and leave the crunchie rusks in for at least 4 hours, or overnight, to dry out completely.

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

With winter on its way, now is the perfect time to get into baking! And what better way to start than with homemade buttermilk rusks?

The post These crunchie rusks are the ultimate tea time treat appeared first on MyKitchen.

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.

The COVID-19 pandemic has taught us that we don’t always need to head out into the crowds to enjoy our favourites. The same applies when it comes to local street food, as long as you have a trusty recipe on hand. Treat yourself to this traditional polony kota with chips and slaw.

SERVES 4 // COOKING TIME 25 min

INGREDIENTS
For the slaw
½ cup shredded green cabbage
½ cup shredded red cabbage
Handful basil, shredded
Handful parsley, chopped
½ baby cucumber, ribboned
1 carrot, ribboned
2 radishes, thinly sliced
2 spring onions, thinly sliced
3 tbsp mayonnaise
1 tbsp yoghurt
2 tsp lemon juice
For the polony kota
1 government loaf
4 potatoes, peeled and cut into chips
1½ tsp aromat
¼ cup atchar
8 slices polony, fried
4 eggs, fried
½ cup grated Cheddar
¼ cup sweet chilli sauce

METHOD
For the slaw
1. Toss the cabbage, herbs, cucumber, carrot, radishes and spring onions together.
2. In a separate bowl, whisk together all the remaining ingredients. Season to taste.
3. Toss the dressing through the slaw and refrigerate.
For the polony kota
1. Quarter the loaf of bread and then remove the centre of each piece, making sure the sides are thick enough to hold the filling.
2. Toast the kotas and cut-outs.
3. Heat enough oil in a pot over medium-high heat to deep-fry. Fry the chips until golden and cooked through. Drain on paper towel and season with the aromat.
4. Spread some atchar on the inside of each kota and top with a handful of slaw.
5. Fill with chips, polony, a fried egg and grated cheese. Drizzle with sweet chilli sauce and top with the bread cut-outs. Serve any leftover slaw and chips on the side.

Recipe & styling: Kate Turner
Photography: K-Leigh Siebritz // HMimages.co.za

Transport yourself to the streets of Italy when you try these traditional chickpea fritters.

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Traditional fish and chips is one of SA’s best-loved street foods! Whether it’s strolling along a breezy wharf munching on a small portion wrapped in newspaper, or stopping at your local corner shop for a quick dinner on the way home from work, there are plenty of ways to enjoy this delicious treat. Here, we show you how to prep your own at home.

SERVES 4–6 // COOKING TIME 25 min

INGREDIENTS
For the tartare sauce
1½ cups mayonnaise
2 gherkins, finely chopped
2 tbsp lemon juice
2 tbsp chopped dill
1 tbsp Worcestershire sauce
For the chilli salt
⅓  cup sea salt flakes
1 tbsp chilli flakes
1 tsp paprika
For the chips
6 potatoes, cut into wedges
For the fish
1½ cups flour
1 tsp baking powder
1 tsp salt
1 tsp black pepper
1 tbsp garlic powder
½ tbsp paprika
1 cup beer
1 egg
4 hake fillets, cut into strips

METHOD
For the tartare sauce
1. Mix all the ingredients together and refrigerate.
For the chilli salt
1. Mix all the ingredients together and set aside.
For the chips
1. Heat enough oil to deep-fry in a pot over medium-high heat.
2. Add the wedges to the pot and deep-fry until golden brown and cooked through.
3. Remove with a slotted spoon and drain on a paper towel.
4. Season with the chilli salt.
For the fish
1. Mix all of the dry ingredients together.
2. Whisk the beer and egg together and then add it to the dry ingredients.
3. Dip the hake fillets into the batter, allowing any excess to drip off.
4. Working in batches, deep-fry the fish for about 5 minutes, until golden brown and cooked. Remove with a slotted spoon and drain on paper towel.

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

The gatsby is another South African street food favourite. We made ours with calamari for a fun seafood twist.

The post COOK THE COVER: Traditional fish and chips appeared first on MyKitchen.