Looking for a way to make your meals more sustainable and waste-free? Try this mielie-baked monkfish for a quick lunch or dinner meal that promotes food sustainability!

SERVES 6 // COOKING TIME 35 min

INGREDIENTS
For the fish
4 monkfish fillets
Olive oil
4 mielies, with husks on
1 can coconut milk
2 lemongrass stalks, bruised
1 red chilli, sliced
Salt and pepper, to taste
To serve
1 packet rice noodles, cooked
Handful fresh parsley, to serve

METHOD
For the fish
1. Preheat the oven to 180°C.
2. Start by cleaning the fish, then rub with oil and season.
3. Remove the husks from the mielies and twist around the fish fillets to create a blanket to steam the fish. Secure the mielie husks with butcher’s string.
4. Place in a roasting tray together with the cut mielies from the cob. Scatter over the fish with the rest of the ingredients and bake for 25 minutes.
To serve
1. Scoop baked fish into a serving bowl and serve with rice noodles and fresh parsley.

Tip: Don’t toss the husks of the mielies, as they can be used as a steam blanket when cooking meat or vegetables.

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

The post Mielie baked monkfish appeared first on MyKitchen.

Say what? Chalupas are simply fried tortillas filled with flavoursome goodness. While this Tex-Mex meal is the easiest thing ever to cook, the final outcome is out of this world. Fold them in half to create a boat shape and tuck in!

SERVES 2 // COOKING TIME 10 min

INGREDIENTS
4 wraps
2 cups guacamole
4 chicken breasts, cooked and shredded
1 cup corn, cooked
Handful coriander, chopped

METHOD
1. Heat a little oil in a pan and fry the wraps until crispy.
2. Spread with guacamole and top with chicken, corn and coriander.

The post Chicken and corn chalupas appeared first on MyKitchen.

Give the humble mielie a Mexican makeover with our corn salsa! Serve it up as a snack or side dish the next time you have friends over.

SERVES 4 // COOKING TIME 10 mins

INGREDIENTS
4 mielies, braaied or boiled
4 spring onions, sliced
3 tomatoes, chopped
½ cup chopped coriander
1 red chilli, seeded and finely sliced
Juice of 2 limes, plus wedges to serve
1 tbsp olive oil
Salt and pepper
Tortilla chips, to serve

METHOD
1. Cut the mielie kernels off the cobs and place in a bowl. Add the spring onions, tomatoes, coriander and chilli and stir to mix.
2. Dress with lime juice and olive oil, season and mix again.
3. Serve with tortilla chips and lime wedges.

The post Corn salsa appeared first on MyKitchen.