Marinated peppers mingle with chorizo and chickpeas for a bold, breezy salad that practically serves itself.

Marinated pepper, chorizo & chickpea salad

Serves 4-6 (as a side) 

Ingredients

For the marinated peppers

2 red peppers
⅓ cup olive oil
2 Tbsp apple cider vinegar
1 clove garlic, minced
¼ red onion, finely sliced
¼ cup sun-dried tomatoes, chopped
Handful parsley, finely chopped
Salt and milled pepper

For the salad

180g chorizo, skin removed and sliced into rounds
1 can (410g) chickpeas, drained and rinsed
40g wild rocket or rocket, to serve
Basil leaves, to serve 

Method

1. Scorch the peppers over an open flame or in the oven on grill until blackened on all sides. Place the peppers in a bowl and immediately cover with cling wrap to sweat. Set aside for 8-10 minutes. Peel the peppers by rubbing the skins off. 
2. Deseed and slice peppers into thin strips. Add to a jar or bowl.
3. Add the remaining ingredients and allow to marinate for about 1-2 hours or overnight. 
4. Add the chorizo to a cold pan and place on a high heat. This allows the oils to extract from the chorizo. Fry for about 3 minutes. 
5. Add the chickpeas and fry with the chorizo for another5 minutes or until crispy. Season and allow to cool slightly. 
6. To assemble, arrange the rocket on a serving platter, followed by marinated peppers and the chorizo mixture. 
7. Garnish with basil and enjoy as a side dish.

Recipe & styling: Lichelle May
Photography: Zhann Solomons

Also read: Chorizo and sage roast chicken 

The post Marinated pepper, chorizo & chickpea salad appeared first on MyKitchen.

This quick and easy spiced buttermilk marinated wings with chimichurri recipe will take centre stage at your festive feast.  

Spiced buttermilk marinated wings with chimichurri 

Serves 8-10 

Marinate your chicken the night before for ultra juicy, tender wings.

Ingredients

16-20 chicken wings
Salt and milled pepper
1 cup buttermilk
2 Tbsp Dijon mustard
2 Tbsp chilli flakes
1 Tbsp smoked paprika
2 tsp ground cumin
1 red chilli, deseeded and chopped
1 lime, zested and juiced 1 cup cornflour   

For the chimichurri  

½ onion, finely diced
1 clove garlic, finely diced
½ punnet (10g) fresh parsley or coriander, chopped
¼ cup olive or canola oil
1 lemon, zested and juiced 
Pinch chilli flakes (optional)  

For serving  

Lemon or lime wedges

Method

1. Cut chicken wings into smaller portions, buffalo- wing style. Season well.
2. Add buttermilk, mustard, chilli flakes, paprika, cumin, chilli and lime zest and juice.
3. Toss to coat evenly and allow chicken to marinate for at least 30 minutes.
4. Remove wings from the marinade (do not shake off too much excess marinade) and gently coat with cornflour.
5. Cook in the oven or air fryer at 180°C for about 15-18 minutes, turning half way until golden, crispy and cooked through.
6. For the chimichurri, combine onion, garlic and fresh herbs. Add remaining ingredients and season.
7. Serve wings on a platter, drizzled with chimichurri and lemon or lime wedges on the side.  

Recipes & styling: Chad January 

Photographs: Zhann Solomons 

The post Spiced buttermilk marinated wings with chimichurri appeared first on MyKitchen.

Take your cheeseboard to the next level with this amazing marinated mozzarella! Fresh cheese is the best for absorbing delicious herbs and oils, so get to prepping.

SERVES 4 // COOKING TIME 

INGREDIENTS
2 balls Galbani fresh mozzarella
90 ml olive oil
Zest and juice of 1 lemon
Handful origanum, chopped
½ tsp salt

METHOD
1. Cut the mozzarella into 1 cm slices and arrange them on a baking tray.
2. Whisk together all of the remaining ingredients. Pour over the cheese and toss gently.
3. Cover with cling film and place in the fridge to marinate for 1 hour.
4. Arrange mozzarella on a platter, spoon over extra marinade and season with black pepper. Serve with olive biscotti, crusty bread or crackers.

The post Lemon and origanum marinated mozzarella appeared first on MyKitchen.

If you’re looking to have a restaurant-worthy steak dinner right at home, look no further than our red wine marinated steak with wine jus.

SERVES 2 // COOKING TIME 1 hour

INGREDIENTS
For the steak
1 cup dry red wine
⅓ cup soy sauce
2 tbsp lemon juice
2 tbsp Worcestershire sauce
2 tbsp Dijon mustard
2 tbsp honey
1 tsp crushed garlic
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground black pepper
½ cup vegetable oil
2 large steaks
For the jus
2 cups beef stock
¼ cup dry red wine
3 sprigs rosemary

METHOD
1. In a bowl, whisk together all ingredients, except the steak, until smooth.
2. Pour the marinade over the steaks and refrigerate for 30 minutes.
3. To make the jus, mix all of the ingredients in a pot over high heat. Bring to the boil and cook for about 15 minutes, until reduced to a honey-like consistency.
4. In a very hot pan, sear the steaks until done to your liking.
5. Serve the steaks with the red-wine jus.

The post Red wine marinated steak with wine jus appeared first on MyKitchen.

If you fire these whisky-marinated beef strips up over the braai and serve them to your guests as a mouth-watering appetiser, there will be smiles all around! You can also add them to sandwiches, salads, rice pots, anything you desire.

SERVES 4 // COOKING TIME 10 min, plus marinating time

INGREDIENTS
¼ cup whisky
¼ cup soy sauce
¼ cup brown sugar
3 cloves garlic, crushed
1 tbsp olive oil
1 tbsp Dijon mustard
500g beef strips

METHOD
1. Make a marinade by mixing all the ingredients, except for the beef.
2. Place the beef in a bowl and pour the marinade over. Place it in the fridge for 1–2 hours.
3. Heat a little oil over high heat and fry the beef for 2–3 minutes on each side. Remove from the pan and set aside to rest for a few minutes before serving.

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