Like Batman and Robin, nothing goes together quite like steak and onion rings, the perfect fries and some sweet and tangy pickles to cut through the richness.

Beer battered onions rings

Serves 4-6

The fan favourite everyone loves has been perfected to a T!

Ingredients

1 cup cornflour + extra for dusting
1 cup flour
Pinch of salt
1 bottle (375ml) beer
2-3 onions, cut into rings
Vegetable oil, for deep frying

Method

1. Combine cornflour, flour, salt and beer.
2. Whisk to combine, taking special care not to overmix the batter.
3. Dust onion rings in extra cornflour and dip in batter. Set aside.
4. Heat oil in a pot over medium heat.
5. Deep-fry in batches until golden brown. Drain on kitchen paper and season immediately. Best served just after frying.

Triple-cooked potato fries

Serves 4-6

Combine salt, chilli flakes and lime zest and season fries while they’re still piping hot to ensure mixture dings to the chips.

Ingredients

6-8 large chipping potatoes, peeled and cut into 2cm matchsticks
Vegetable oil, for deep-frying
Fine salt or flavoured salt, for serving

Method

1. Rinse chips under cold water until water runs clear to remove excess starch.
2. Place chips in a large pot and cover completely in cold water.
3. Par-cook on a medium heat for 5 minutes (take care not to boil).
4. Remove with a slotted spoon and place on a cooling rack to drip-dry.
5. Place the rack on a baking tray or chopping board and freeze for about 45 minutes. (This dries out t, the chips properly).
6. Fill a large pot with oil to about 3/4 full and heat to about 130°C.
7. Deep-fry chips in batches for about 3-5 minutes and drain on kitchen paper. Set aside to cool slightly.
8. Increase oil temperature to 180°C and deep-fry chips in batches for about 3 minutes, until golden and crispy.
9. Drain on kitchen paper, season and serve.

Crunchy pickled veg

Serves about 3-4 cups

Pickling vegetables not only makes them last longer but adds a sweet and sour tang that cuts perfectly through fatty steaks like rib-eye.

Ingredients

For the pickling liquid

1 cup each vinegar, water and sugar

2 tsp coriander seeds
2 tsp mustard seeds
2 star anise, optional
2-3 red onions, cut into thin wedges
2-3 carrots, cut into matchsticks
About 2-3 baby marrows, cut into matchsticks

Method

1. Combine vinegar, water and sugar in a saucepan.
2. Add coriander seeds and mustard seeds, and star anise (if using) and simmer, stirring, until sugar dissolves.
3. Remove from heat and infuse for 5 minutes.
4. Place prepared onions in a sterilised jar, and remaining veg in another. (This will help prevent the veg from changing to a red colour.)
5. Top up with slightly cooled pickling liquid.
6. Pickle for at least 60 minutes or up to 3 hours before serving (the longer the veg is pickled, the more tangy and limp veg will go.)
7. Cover jar with the lid after using and refrigerate. (Keeps for about three weeks.)

Recipe and Styling: Chad January and Gail Damon
Photos: Zhann Solomons

The post Try these delicious side dishes with your steak appeared first on MyKitchen.

It’s crisp, saucy and one more bite is never enough. Plus, no need for drive-throughs or delivery apps! On our fakeaway menu, we have more flavour, less calories and leftover money in your pocket. 

Fisherman’s market

Serves 2

  Total time 30 mins 

Ingredients

For the tartar sauce  

½ cup mayonnaise  
1 gherkin, finely chopped 
3-4 capers, chopped 
½ tsp Dijon mustard 
1 Tbsp lemon juice  
1 Tbsp chopped fresh parsley  
2 fillets hake, skin removed 
500g calamari, sliced into strips 
Salt and milled black pepper  
2 cups buttermilk 
2 cups flour  
1 cup polenta 
1 Tbsp Cajun spice  
Vegetable oil, for frying 
1 lemon, halved  

For serving  

Potato fries
Lemon wedges

Method

1. Combine tartar sauce ingredients. Season and set aside. 
2. Place hake and calamari into two separate bowls. Season well. 
3. Divide buttermilk between fish fillets and toss well to coat evenly. 
4. Combine flour, polenta and Cajun spice in a bowl. 
5. Dip hake fillets into flour mixture, shaking off excess. 
6. Deep-fry in hot oil for about 6-8 minutes or until cooked through. 
7. Drain on kitchen paper, drizzle with lemon juice and sprinkle with fine salt. 
8. Repeat process with calamari strips. 
9. Serve fish and calamari hot with potato fries, lemon wedges and tartar sauce. 

Asian dunked wings

Serves 4

Total time 1 hour

Ingredients 

For the chicken  

2 packs chicken wings, halved 
Salt and milled black pepper  
2 cups buttermilk  
3 Tbsp sriracha  
3 cloves garlic, grated 
2 cups flour 
½ cup cornflour  
1 Tbsp garlic powder  
1 Tbsp oregano or dried mixed herbs 
Vegetable oil, for frying  

For the Asian sauce  

2 tsp sesame oil  
3 spring onions, sliced 
2 cloves garlic, sliced 
1 tsp grated ginger  
1 cup soy sauce 
¼ cup rice wine vinegar  
¼ cup brown sugar 
2 Tbsp chopped fresh coriander  
½ cup water  

Method

1. Place chicken in a large bowl and season well. 
2. Pour over buttermilk, sriracha and garlic and toss to coat evenly. 
3. Marinate, covered, for at least 30 minutes. 
4. To prepare sauce, heat sesame oil and fry spring onion for 2-3 minutes. 
5. Add remaining sauce ingredients and simmer gently for 8-10 minutes or until sticky. Set aside. 
6. Combine flours, garlic powder and herbs. Season flour mixture well. 
7. Add 3 Tbsp of buttermilk marinade to flour mixture and stir using a fork to create large flakes. 
8. Heat oil for deep-frying. 
9. Dip each wing into flour mixture to coat evenly and deep-fry in hot oil for about 6-8 minutes or until cooked through and golden. Drain on kitchen paper. 
10. Pour sauce over wings and serve immediately.

Sticky BBQ ribs and onion rings

Serves 6 

Total time 1 hour 30 mins

Ingredients

For the onion rings  

½ cup flour  
1/3 cup soda water  
4 onions, thinly sliced 
Vegetable oil, for frying 
2 racks (about 800g each) pork or beef ribs  
Salt and milled black pepper  
½ cup tomato sauce  
2 Tbsp brown sugar  
1 Tbsp white vinegar 
2 Tbsp Worcestershire sauce 
1 Tbsp Dijon mustard  
2 tsp smoked paprika  

For serving  

Lime wedges  
Fresh coriander, chopped  

Method

1. Place onions in a bowl of cold water and set aside for 30 minutes. 
2. Preheat oven to 180°C. 
3. Season ribs well. 
4. Combine tomato sauce, brown sugar, white vinegar, Worcestershire sauce, Dijon mustard and paprika in a bowl and mix well. 
5. Place ribs onto a greased and lined baking tray. 
6. Brush ribs with 1/3 of the BBQ sauce and roast for 15 minutes. 
7. Rotate ribs and brush with another Y3 of the BBQ sauce and roast for another 15-20 minutes. 
8. Repeat with remaining sauce and roast until ribs are cooked through and sticky with sauce.
9. For the onion rings, season flour well and add enough soda water to create a thick batter. 10. Dip drained onions into batter to coat evenly and deep-fry for 2-3 minutes or until golden. Drain on kitchen towel. 
10. Serve ribs with crispy onion rings, lime wedges and fresh coriander.

Cheese-stuffed beef burgers

Serves 2

  Total time 1 hour 20 mins 

Ingredients

For the beef patties  

300g beef mince  
½ onion, finely chopped 
3 cloves garlic, grated 
3 Tbsp Worcestershire sauce  
2 Tbsp chopped fresh parsley 
1 egg  
¼ cup breadcrumbs 
Pinch of chilli flakes  
Salt and milled black pepper  
½ cup grated Cheddar or mozzarella cheese 
Canola oil, for frying 
2 Tbsp butter  

For the pickled onions  

¼ cup white vinegar  
2 Tbsp water 
1 Tbsp sugar  
1 red onion, cut into petals  

For serving  

2 hamburger buns, toasted 
2 Tbsp mayonnaise  
Handful lettuce, shredded 
2 sliced salad tomatoes 
¼ cucumber, sliced  

Method

1. Combine mince, onion, garlic, Worcestershire sauce, parsley, egg, breadcrumbs and chilli flakes in a large bowl and season well. 
2. Shape half the mixture into 2 large patties. 
3. Divide cheese between the patties and cover with remaining mince mixture to enclose and resemble a larger, stuffed burger patty. Chill for 30 minutes. 
4. Bring vinegar, water and sugar to a boil for 2-3 minutes. 
5. Pour pickling liquid over onions. Cover and set aside for 15 minutes. 
6. Heat oil in a large pan and brown patties for 4-6 minutes per side. 
7. Add butter to the pan and baste patties with pan drippings for another 2-3 minutes. Set aside to cool. 
8. To serve, layer burger buns with mayonnaise, salad bits, hot patties and pickled onions. 

Margarita pizza

Serves 4

Total time 45 mins

Ingredients

For the pizza sauce  

Glug olive oil  
3 cloves garlic, grated 
3 Tbsp tomato paste  
2 tsp Italian herbs  
Pinch chilli flakes 
1 can (400g) chopped tomatoes  
1 Tbsp sugar
Salt and milled black pepper  

For the pizza base  

500g store-bought bread dough  
Handful polenta 
1 cup grated mozzarella 
Fresh basil, for garnishing  

Method

1. Preheat oven to 200°C. 
2. Heat oil in a saucepan over medium heat. Add garlic, tomato paste, herbs and chilli flakes and fry for 1-2 minutes until golden and fragrant. 
3. Add tomatoes and sugar. Stir and season well. 
4. Bring to a boil, then reduce to a simmer for 25 minutes, stirring every now and then to prevent burning. Remove from the  heat and season to taste. 
5. Roll dough out onto a floured surface into a large circle of about 3cm thick. 
6. Dust a baking tray with polenta and place dough on top. 
7. Lather generously with tomato sauce and handfuls of cheese. 
8. Drizzle with oil and bake for 15-20 minutes or until cheese is bubbling and golden brown. 9. Garnish with fresh basil, slice and serve. 

Here are a few of our favourite MK pizza toppings:  

– Caramelised onion and sundried tomato 
– Shredded cooked chicken tossed in harissa paste and fresh coriander 
– Sautéed mushrooms and blue cheese 
– Fresh rocket and preserved figs 
– Basil pesto, pickled onions and Parmesan  

Words by Chad January
Photographs: Zhann Solomons  

The post The ideal fakeaway menu that’s easy on your pockets appeared first on MyKitchen.

Whatever you are munching on this weekend, you are going to want it with a side of our beer-battered onion rings. If you’d like to avoid the alcohol, simply substitute the beer for sparkling soda water.

SERVES 4 // COOKING TIME 20 mins

INGREDIENTS
Vegetable oil, to deep-fry
180g self-raising flour
200 ml amasi
½ cup beer
Salt and pepper
2 large onions, peeled, sliced and separated into rings
Sea salt, to serve

METHOD
1. Half fill a pot with oil and place over high heat, or set a deep-fryer to 180ºC.
2. In a large bowl, mix the flour, amasi and beer. Season. The batter should be smooth and thick enough to coat the back of a spoon.
3. Dip each onion ring in the batter and deep-fry until golden and crisp.
4. Drain on a paper towel and serve with sea salt.

The post Beer-battered onion rings appeared first on MyKitchen.