Next-level sarmies so good they work as a quick dinner. Barely crack a sweat making the onions, then store-bought bread and meat do the rest. 

Cubano sandwich with rum onions 

Ingredients

2 onions, sliced 
Knob butter 
Glug oil 
¼ cup rum (optional) 
16 slices ciabatta 
¼ cup Dijon mustard
24 slices roast beef (Gypsy ham slices work well, too)
16 slices emmental
4 gherkins, thinly sliced 

Method

1. Fry onion over medium heat in melted butter and oil until softened. 
2. Increase heat and add rum, if using. Cook until evaporated, about 15 minutes.
3. Smear half the bread with mustard.
4. Top slices with beef, cheese, gherkin and fried onion. 
5. Sandwich together with remaining slices.
6. Toast sandwiches in a hot non-stick pan (or even over the braai) until cheese has melted, turning frequently. 
7. Serve warm.

By: Lichelle May
Photography by: Fresh Living magazine
Text courtesy of MyKitchen magazine

Also read: Southern chicken biscuit sandwich 

The post Cubano sandwich with rum onions  appeared first on MyKitchen.

Inspired by Mediterranean seaside feasts, this smoky yellowtail is perfect for sharing. Don’t skip the sumac onions — they’re little tangy flavour bombs!

Braaied yellowtail with flatbread and sumac onions

Serves 4 

Ingredients

For the baba ganoush 

2 large aubergines
¼ cup tahini
Juice of 1 lemon
2 small cloves garlic
2 Tosp double-cream plain yoghurt
1 tsp sumac
½ tsp chilli flakes (optional)
Extra virgin olive oil
Salt and milled pepper 

1 red onion, thinly sliced
1 Tbsp sumac
2 Tbsp red wine vinegar
1 small (1.5kg) yellowtail, cleaned and butterflied
1½ lemons
Salt and milled pepper
¼ cup butter, melted 

Method

1.  Char the aubergines over an open flame until the skin has turned black. (This means the aubergines have adopted a smoky flavour.)
2. Place hot, charred aubergines immediately into a bowl and cover with clingfilm. (This allows the veg to sweat, loosening the skins.) Once the skin has steamed off the aubergines, peel the skin off, halve and scoop  
3. Place the aubergine and the remainder of the ingredients into a food processor and blend until a smooth purée forms. Season to taste.
4. Garnish, drizzle with olive oil and sprinkle with extra sumac and chilli flakes. Cover and set aside.
5. Combine red onion, sumac, vinegar and juice of half a lemon. Season, cover and refrigerate until needed.
6. Season the yellowtail. Combine the zest and juice of remaining lemon with the butter and baste the yellowtail.
7. Braai fish over medium coals for 30 minutes while basting every 8-10 minutes.
8. Serve on a platter with baba ghanoush, onions and flatbread on the side. 

By: Lichelle May
Photography by: Zhann Solomons

Also read: Our fish frittata is the best way to use up leftover fish

The post Braaied yellowtail with flatbread and sumac onions appeared first on MyKitchen.

When cooked to crispy perfection, nothing quite beats potato skins. Top them with shredded chicken and a herbed Greek yoghurt for a winning meal.

SERVES 4 // COOK TIME ± 40 mins

INGREDIENTS
3 potatoes, baked
½ cup vegetable oil
Salt and pepper
400g chicken breasts
1 tbsp butter
1 tsp ground cumin
2 tbsp lemon juice
2 onions, peeled and finely sliced
Flour, for dusting
75 ml Greek yoghurt
1 spring onion, sliced, plus extra to garnish
1 tsp chopped parsley

METHOD
1. Preheat oven to 100°C.
2. Slice open the baked potatoes and spoon out the flesh, leaving only a shell. Cut into wedges, brush with 1 tablespoon of the oil and season. Bake for 15 minutes, or until golden and crispy.
3. Heat 2 tablespoons of the oil in a large pot over medium heat and fry the chicken breasts for 5 minutes, until golden. Add the butter, cumin and half the lemon juice, and toss to coat. Season. Remove from the pan and shred with two forks.
4. Heat the remaining oil in a pot over high heat. Dust the onion slices in flour, and season. Shallow-fry in the hot oil until golden and crispy. Remove and drain on paper towel.
5. For the tangy dip, mix together the yoghurt, spring onion, parsley and the rest of the lemon juice in a bowl, and season.
6. Garnish the chicken with spring onion and serve with potato skins, crispy onions and dip.

Quick tip: Use the leftover potato for mash!

Our Chicken carnitas and cauli-rice burrito bowl is not for the faint hearted, but all the prep effort will be more than worth it. Trust us.

The post Potato skins with chicken, crispy onions and tangy dip appeared first on MyKitchen.

It’s soup time! Whip up this marmite and oxtail soup to make a delicious meal the family can enjoy together, and serve with some shoestring onions and rosemary breadsticks for an extra treat.

SERVES 6 // COOKING TIME 3 hours 20 min

INGREDIENTS
For the shoestring onions
1 cup cake flour
1 tsp garlic powder
Salt and black pepper
2 onions, peeled and thinly sliced
1 egg, whisked
Vegetable oil, to deep-fry
For the breadsticks
3 cups white bread flour
1 tbsp yeast
2 tsp sugar
½ tsp salt
1 cup warm milk
2 tbsp olive oil
1 egg, beaten
10 g rosemary, chopped
For the oxtail soup
2 tbsp olive oil
2 kg oxtail
3 carrots, peeled and roughly chopped
3 stalks celery, roughly chopped
3 cloves garlic, peeled and sliced
1 onion, peeled and chopped
3 tbsp Marmite
2 tbsp tomato paste
1 tbsp brown sugar
2 L beef oxtail stock
3 sprigs thyme
2 sprigs rosemary
2 bay leaves
Salt and black pepper

METHOD
For the shoestring onions
1. Mix the flour, garlic powder, salt and pepper in a bowl.
2. Working with a handful of onions at a time, dip them first in the egg and then in the seasoned flour, to coat.
3. Heat the oil and deep-fry the onions until golden brown. Drain on paper towel to crisp up.
For the breadsticks
1. Mix the flour, yeast, sugar and salt in a bowl. Make a well in the centre and pour in the warm milk and olive oil.
2. Mix with a wooden spoon until a dough forms. Turn out on to a floured surface and knead dough until elastic and smooth, about 8 minutes.
3. Place the dough in an oiled bowl and cover with a cloth. Allow to rise until doubled in size, about 1 hour.
4. Preheat oven to 180°C and line a baking tray.
5. Turn out the dough on to a floured surface. Pinch off about 24 small balls and roll them into long sticks. Dust with flour and arrange on the baking tray.
6. Brush the dough sticks with egg and sprinkle with rosemary. Allow to proof for 10 minutes.
7. Bake for 20 minutes, until breadsticks are puffed up and crisp on the outside.
For the oxtail soup
1. Heat the olive oil and fry the oxtail for 10 minutes, turning occasionally, until caramelised. Remove from the pot.
2. Place carrots, celery, garlic and onion in the pot. Fry until soft, 5 minutes.
3. Add Marmite, tomato paste and sugar. Cook for 5 minutes, until darkened.
4. Add oxtail, stock and herbs. Simmer for 3 hours, skimming the fat from the top. Lift the oxtail with a fork; if it falls from the bone, it’s ready. Season.
5. Serve with shoestring onions and rosemary breadsticks.

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

The post Marmite and oxtail soup with shoestring onions and rosemary breadsticks appeared first on MyKitchen.

With Heritage/Braai Day on the way, make sure you plan your braai dishes before the time. These caramelised onion, mustard and Brie boerewors rolls should definitely be on the menu!

MAKES 4 // COOKING TIME 20 min

INGREDIENTS
1 tbsp vegetable oil
1 tbsp butter
1 onion, sliced
1 tbsp brown sugar
2 tsp dried thyme
½ cup mayo
¼ cup wholegrain mustard
60 g Brie

METHOD
1. Heat oil and butter in a pan and fry the onion until golden. Add sugar, thyme and season. Cook until onions are deep brown and caramelised, adding 1 tbsp water if needed.
2. Combine mayo and mustard.
3. Fill each roll with boerewors, onions, mustard mayo and Brie.

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

The post Caramelised onion, mustard & Brie boerewors rolls appeared first on MyKitchen.

If you need a lovely starter or snack plate for your next get-together, this caramelised onion and feta spread with Melba toast is a tasty and light option.

SERVES 8 // COOKING TIME 45 min

INGREDIENTS
1 loaf ciabatta, very thinly sliced
60 ml olive oil
2 tbsp butter
1 onion, peeled and chopped
1 tbsp finely chopped rosemary
2 tbsp sugar
300 g feta
2–3 tbsp double-cream yoghurt
1 tbsp lemon juice
Salt and pepper

METHOD
1. Preheat oven to 180°C and line a baking tray.
2. Brush the ciabatta with oil and place on the baking tray. Bake for 15 minutes, until it is brown and crispy.
3. Melt butter in a pan and fry onion and rosemary for 5 minutes, until onion is soft. Add the sugar and cook for 15 minutes, until onion is caramelised.
4. Blend feta and caramelised onion in a food processor. Add 2 tbsp yoghurt and the lemon juice, and blend until smooth. Add a little more yoghurt if you want a smoother consistency. Season.
5. Serve the spread with the ciabatta Melba toast.

The post Caramelised onion and feta spread with Melba toast appeared first on MyKitchen.