The sweet and sour flavours of onion and apple complement these pork chops perfectly, and add in butter bean mash for a comforting dish.

SERVES 6 // COOKING TIME 1 hour

INGREDIENTS
For the pork chops
3 tsp mustard
6 pork chops
2 apples, thickly sliced
2½ onions, thickly sliced
1 cube chicken stock dissolved in 1 cup boiling water
½ cup white wine
For the butter bean mash
½ onion, chopped
2 garlic cloves, grated
2 tins butter beans, rinsed
Juice of 1 lemon
1 tsp dried sage
½ cup hot milk

METHOD
For the pork chops
1. Preheat oven to 180°C.
2. Spread the mustard on the pork chops and season.
3. Heat some vegetable oil in an ovenproof pan and fry the apples and onions until they start to soften, about 5 minutes. Remove from the pan.
4. Heat some more oil in the pan and brown the pork chops for 1–2 minutes on each side. Add the onions and apples back to the pan.
5. Pour over the chicken stock and white wine and transfer to the oven. Cook for 20–25 minutes, until the pork is cooked through and the onions are caramelised.
For the butter bean mash
1. Heat some oil in a pan over medium. Fry the onion and garlic for 5 minutes.
2. Add the butter beans, lemon juice and sage and heat through.
3. Remove from the heat and add the milk gradually, mashing all the while, until soft and creamy. Season to taste and serve with the pork chops.

Recipe & styling: Kate Turner
Photography: Sean Dollery // HMimages.co.za

Do you know another favourite pairing of our? Pork chops with bacon jam and Cheddar!

The post Onion and apple pork chops with butter bean mash appeared first on MyKitchen.

Tortilla española is a Spanish omelette or tortilla traditionally made with a few base ingredients, including potatoes and egg, and often onion.

SERVES 8 // COOKING TIME 40 min

INGREDIENTS
3 potatoes, peeled
½ cup olive oil
1 onion, roughly chopped
5 eggs
1 tsp salt

METHOD
1. Cut the potatoes into rough chunks, place in a bowl of water and set aside.
2. Heat half the oil over medium-low heat. Fry the onion until it is golden. Remove from the pan and drain the excess oil.
3. Drain the potatoes and pat dry. Heat the remaining oil and fry them for 25 minutes, stirring gently every now and then, until golden. Remove from the pan and drain on paper towel.
4. Remove any potato or onion chunks from the pan and reheat the oil.
5. Whisk together the eggs and salt. Add potatoes and onions and mix gently.
6. Pour the mixture into the pan and cook over low heat for 5 minutes.
7. Hold a plate over the pan, flip the pan and slide the tortilla on to the plate. Then slide it back into the pan the other way up and cook for 5 minutes.
8. Slide the tortilla on to a plate, cut into wedges and serve your Spanish omelette.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

This fish frittata is another Spanish favourite of ours!

The post Spanish omelette with potato and onion appeared first on MyKitchen.

Summer is here and that means it’s time to dust off the braai grid and whip up these caramelised onion steak rolls for your friends and family!

SERVES 4 // COOKING TIME 50 min

INGREDIENTS
For the steak
½ cup red wine
½ cup tomato puree
½ red pepper, finely chopped
1 red chilli, sliced
2 tsp paprika
600 g rump steak
For the onions
1 tbsp olive oil
2 onions, sliced
2 tbsp balsamic vinegar
For the chimichurri
½ cup finely chopped coriander
½ cup finely chopped parsley
4 garlic cloves, chopped
1 tsp chilli flakes
5 tbsp red-wine vinegar
⅔  cup olive oil
To Serve
4 wholewheat rolls
1 cup rocket

METHOD
For the steak
1. Whisk all ingredients (except the steak) together. Season with salt and pepper.
2. Place steak in a bowl. Pour over the marinade, cover and let it marinate for 30 minutes.
For the onions
1. Heat the oil in a pan over low heat. Add the onions and fry, stirring occasionally, until they are soft and starting to caramelise, about 10–15 minutes.
2. Add balsamic vinegar and stir until all of the liquid has evaporated and the onions become sticky.
3. Place the steak on the hot grill and braai for 2–3 minutes per side. Let it rest for 5 minutes before slicing.
For the chimichurri
1. Mix all the ingredients together, season with salt and pepper and set aside.
To serve
1. Cut the rolls in half and top with rocket, steak slices and caramelised onions.
2. Sprinkle the steak rolls with chimichurri and serve.

Recipe & styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za

No braai is complete without garlic rolls! Find 3 ways with gourmet garlic bread here.

The post Caramelised onion steak rolls with chimichurri appeared first on MyKitchen.

Tartiflette is a classic French dish traditionally made with potatoes, cheese, lardons and onions. For this French-onion tartiflette, we’ve left out the potatoes to make it a lighter version.

SERVES 8 // COOKING TIME 2 hours 30 min

INGREDIENTS
For the crust
2 cups flour
¼ tsp salt
125 g butter, chilled and cubed
3 tbsp cold water
For the filling
6 eggs
200 g mature Cheddar, grated
1 cup cream
4 sprigs thyme + to garnish
2 tbsp flour, sifted
Pinch nutmeg
2 red onions, peeled and sliced

METHOD
For the crust
1. Grease a 25 cm springform tin.
2. Mix flour and salt. Rub in the butter until fine crumbs form.
3. Sprinkle the water over the mixture, then stir in until large clumps form. Shape into a ball.
4. On a lightly floured surface, roll out the dough to 35 cm in diameter. Press it into the tin, lining the base and sides. Trim the edges. Freeze for 1 hour.
5. Preheat oven to 200ºC.
6. Blind-bake the pastry shell for 15–20 minutes until golden.
For the filling
1. Whisk together eggs, cheese, cream, thyme, flour and nutmeg. Season with salt and pepper.
2. Pour into the baked pastry shell and top with the onions and some extra thyme.
3. Bake for 40–45 minutes, until golden brown and set.

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

This quick and easy onion soup is yet another French classic we love.

The post Try our light version of the French-onion tartiflette appeared first on MyKitchen.

You can never go wrong with a quick-and-easy toasted sarmie, especially one as simple yet tasty as these steak, onion and Cheddar toasties.

MAKES 4 // COOKING TIME 30 min

INGREDIENTS
1 beef rump steak
½ cup onion marmalade
1 baguette, toasted
Lettuce, for layering
100 g mature
Cheddar, sliced

METHOD
1. Preheat the oven grill.
2. Heat some oil in a pan and fry the steak until just under your liking. Set aside to rest. Season, slice and keep warm.
3. Add the onion marmalade to the same pan and gently cook until heated through. Set aside.
4. Layer the baguette with the lettuce, hot onion marmalade and steak. Arrange the Cheddar slices on top and season.
5. Pop under the grill for 2 minutes, until the cheese is melted and light golden brown in colour.

Recipe & styling: Amerae Vercueil
Photography: Gareth van Nelson // HMimages.co.za

Do you know what else goes great with steak? Coffee! We know it might sound strange, but give our coffee steak sarmies a go and see what we mean.

The post Quick steak, onion and Cheddar toasties appeared first on MyKitchen.

You can have just as much fun with savoury buns if they taste anything like these broccoli-pesto and feta buns. Adding lemon wedges and onion marmalade will up the flavour!

SERVES 6 // COOKING TIME 50 min

INGREDIENTS
100 g broccoli, blanched and chopped
¼ cup olive oil
3 tbsp pesto
500 g store-bought bread dough
½ cup onion marmalade
150 g feta
1 egg, beaten
Lemon wedges, to serve

METHOD
1. In a food processor, blend the broccoli, oil and pesto to a paste. Add more oil if it is too thick.
2. Preheat oven to 180°C and grease a square baking dish.
3. On a floured surface, roll out the dough into a square about 3 cm thick. Spread the broccoli pesto over it, leaving a border around the edges.
4. Heat the marmalade a little to make it more spreadable, then spread it over the pesto. Crumble the feta on top.
5. Roll the dough into a sausage shape. Cut rounds of the dough and pack tightly into the dish. Leave to proof for 30 minutes.
6. Brush the tops of the buns with egg. Bake for 30 minutes, until puffed up and golden. Serve with lemon wedges.

Recipe & styling: Chiara Turilli
Photography: Kendall-Leigh Nash // HMimages.co.za

The post Broccoli-pesto and feta buns with lemon wedges and onion marmalade appeared first on MyKitchen.