Celebrate World Tapas Day on 19 June with a spread of irresistible bites that are perfect for sharing at your next soiree! 

Asparagus, Brie & caramelised onion rolls 

Serves 8  

Ingredients 

2 Tbsp butter
2 onions, sliced
2 thyme sprigs, picked, plus extra to serve
2 rolls puff pastry
125g Brie, sliced into 8
600g asparagus, trimmed
2 Tbsp olive oil
1 egg, beaten  

Method  

1. Melt the butter in a pot over medium heat. Once bubbling, add the onions and thyme and cook, stirring frequently, until caramelised, about 30 minutes.
2. Preheat oven to 190°C. Line 2 baking trays. 
3. Cut each roll of pastry into quarters and lay out on the prepared trays.
4. Add a spoonful of caramelised onions to the centre of each square. Top with a piece of Brie and a small handful of asparagus. Drizzle with olive oil and sprinkle with extra thyme.
5. Fold two opposite corners of each square over the asparagus and pinch them together.
6. Brush with egg wash and bake for 20–25 minutes. Sprinkle with extra thyme and serve immediately.

Recipes & styling: Elizabeth Mackenzie
Photographs: Sean Dollery 

Smoked salmon rice-paper rolls with dipping sauce 

Serves 4  

Ingredients 

For the rice-paper rolls 

12 rice-paper wrappers
6 slices smoked salmon, broken into pieces
2 carrots, thinly sliced
4 baby radishes, thinly sliced
4 Tbsp sprouts
½ cup coriander, torn
1 avocado, thinly sliced  

For the dipping sauce  

¼ cup soy sauce
2 Tbsp rice wine vinegar
2 tsp honey
2 tsp ginger, thinly sliced
¼ tsp chilli flakes
1 clove garlic, crushed  

Method  

For the rice-paper rolls  

1. Working one by one, place the rice-paper wrappers into a bowl of water for 2 minutes to soften. Then carefully remove and place on a clean surface.
2. Fill the middle of each wrapper with a few pieces of salmon, carrot, radishes, sprouts, coriander and avocado, leaving space at the bottom and sides.
3. Fold the bottom up towards you to cover some of the filling. Then roll the wrapper into a cigar shape so that the filling is enclosed, the bottom covered and the top open. Repeat for all wrappers.

For the dipping sauce

1. Whisk all the ingredients together in a bowl. Serve immediately with smoked salmon rice paper rolls. 

Recipe & styling: Kate Turner
Photographs: Gareth van Nelson // HMimages.co.za 

Mexican-style open pulled chicken tacos 

Serves 4  

Ingredients 

8 small wraps, lightly toasted
4 Tbsp light mayonnaise
1 lemon, juiced
2 cups shredded roast chicken
2 cups finely chopped red cabbage
Handful chopped coriander  

Method 

1. Toast the wraps in a pan until golden around the edges.
2. Mix the mayonnaise with the lemon juice and spread on to the base of the wraps.
3. Top each wrap with chicken and cabbage, and garnish with coriander.

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

Meatball sliders with mayo and peppadew 

Makes 12  

Ingredients 

1kg ready-made bread dough
2 eggs, 1 whisked
Olive oil, to fry
1 onion, peeled and diced
2 cloves garlic, peeled and crushed
1 Tbsp chopped parsley
1 tsp dried origanum
1 tsp brown sugar
Salt and black pepper
500g mince
⅓ cup flour
2 Tbsp flaxseed
4 Peppadews + extra to garnish
¼ cup mayonnaise
Salad greens, to serve 

Method 

1. Preheat oven to 180°C. Line a baking tray with baking paper.
2. Roll the dough into 12 balls. Arrange on the baking tray and leave to proof for 20 minutes.
3. Brush each bun with whisked egg. Bake for 15 minutes, until golden. Cool completely.
4. Heat a little oil and fry the onion until soft. Add the garlic, herbs and sugar. Season. Gently heat the mixture through.
5. In a bowl, combine the onion mixture with the mince, flour flaxseed and remaining egg. Chill in the fridge for 5 minutes.
6. Roll the mixture into 12 balls. Heat some oil and fry meatballs for about 3 minutes a side, until golden brown.
7. Mix the chopped Peppadews with the mayonnaise.
8. To assemble the meatball sliders, place a meatball in each bun. Add Peppadew mayo and salad greens. Use a skewer to hold it together. Garnish with extra Peppadews.

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

The post Tasty tapas to serve your guests at your next soiree  appeared first on MyKitchen.

Snacks for the little ones, dinner party appetisers, padkos for the road… The options are endless for these yummy meatball sliders!

MAKES 12 // COOKING TIME 40 min

INGREDIENTS
1 kg ready-made bread dough
2 eggs, 1 whisked
Olive oil, to fry
1 onion, peeled and diced
2 garlic cloves , peeled and crushed
1 tbsp chopped parsley
1 tsp dried origanum
1 tsp brown sugar
Salt and black pepper
500 g mince
⅓  cup flour
2 tbsp flaxseed
4 Peppadews + to garnish
¼ cup mayonnaise
Salad greens, to serve

METHOD
1. Preheat oven to 180°C. Line a baking tray with baking paper.
2. Roll the dough into 12 balls. Arrange on the baking tray and leave to proof for 20 minutes.
3. Brush each bun with whisked egg. Bake for 15 minutes, until golden. Cool completely.
4. Heat a little oil and fry the onion until soft. Add the garlic, herbs and sugar. Season. Gently heat the mixture through.
5. In a bowl, combine the onion mixture with the mince, flour flaxseed and remaining egg. Chill in the fridge for 5 minutes.
6. Roll the mixture into 12 balls. Heat some oil and fry meatballs for about 3 minutes a side, until golden brown.
7. Mix the chopped Peppadews with the mayonnaise.
8. To assemble the meatball sliders, place a meatball in each bun. Add Peppadew mayo and salad greens. Use a skewer to hold it together. Garnish with extra Peppadews.

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

Have some leftover meatballs? Enjoy them with pitas and salted yoghurt in this great lunch recipe.

The post Meatball sliders with mayo and peppadew appeared first on MyKitchen.