Marinated peppers mingle with chorizo and chickpeas for a bold, breezy salad that practically serves itself.

Marinated pepper, chorizo & chickpea salad

Serves 4-6 (as a side) 

Ingredients

For the marinated peppers

2 red peppers
⅓ cup olive oil
2 Tbsp apple cider vinegar
1 clove garlic, minced
¼ red onion, finely sliced
¼ cup sun-dried tomatoes, chopped
Handful parsley, finely chopped
Salt and milled pepper

For the salad

180g chorizo, skin removed and sliced into rounds
1 can (410g) chickpeas, drained and rinsed
40g wild rocket or rocket, to serve
Basil leaves, to serve 

Method

1. Scorch the peppers over an open flame or in the oven on grill until blackened on all sides. Place the peppers in a bowl and immediately cover with cling wrap to sweat. Set aside for 8-10 minutes. Peel the peppers by rubbing the skins off. 
2. Deseed and slice peppers into thin strips. Add to a jar or bowl.
3. Add the remaining ingredients and allow to marinate for about 1-2 hours or overnight. 
4. Add the chorizo to a cold pan and place on a high heat. This allows the oils to extract from the chorizo. Fry for about 3 minutes. 
5. Add the chickpeas and fry with the chorizo for another5 minutes or until crispy. Season and allow to cool slightly. 
6. To assemble, arrange the rocket on a serving platter, followed by marinated peppers and the chorizo mixture. 
7. Garnish with basil and enjoy as a side dish.

Recipe & styling: Lichelle May
Photography: Zhann Solomons

Also read: Chorizo and sage roast chicken 

The post Marinated pepper, chorizo & chickpea salad appeared first on MyKitchen.

Searching for a go-to, budget-friendly meal for the middle of the week? Then this 20-minute fish parcel recipe is for you! You’re welcome.

SERVES 4 // COOK TIME 20 min

INGREDIENTS
2 tbsp olive oil
1 onion, peeled, half chopped, half sliced
1 tsp ground cumin
1 tsp ground coriander
1½ cups basmati rice
3 cups chicken stock
2 tbsp chopped parsley
500 g frozen hake fillets, defrosted
2 tomatoes, sliced
2 peppers, deseeded and sliced
1 tbsp lemon juice, plus lemon slices to serve
Salt and pepper

Method
1. Preheat oven to 190°C.
2. Heat one tablespoon of oil in a pot over medium heat and fry the chopped onion until soft, then add the cumin and coriander, and fry for another 30 seconds, until the spices become fragrant.
3. Add the rice and stir to coat in oil. Add the chicken stock. Simmer with the lid on for 15 minutes or until cooked through. Drain the savoury rice and set aside.
4. Fold a sheet of foil in half and crease to make a line, then unfold. Place the parsley on one half of the foil, topping it with the hake fillets. Place the sliced onions, tomatoes and peppers on top of the fish, drizzle with the remaining oil and lemon juice, and then season.
5. Fold the foil back over the fish and seal the three edges by folding a few times to form an envelope. Place on a baking tray and bake for 20 minutes.
6. Open the foil envelope, being careful not to burn your fingers on the steam. Serve the fish with the savoury rice topped with vegetables. Garnish with lemon slices.

Loved our 20-minute fish parcel? Then try our flavourful salmon glazed with lemon-and-rosemary-infused honey. 

The post 20-minute fish parcel appeared first on MyKitchen.

You will never want to have your eggs any other way once you’ve tried these flavourful Greek poached eggs with herb pesto and roasted red pepper sauce.

SERVES 4 // COOKING TIME 1 hour

INGREDIENTS
For the roasted red pepper sauce
2 red peppers, halved and seeded
2 tomatoes, quartered
1 garlic clove, crushed
1 tbsp olive oil
1 tbsp red-wine vinegar
1 tbsp sugar
For the herb pesto
3 cups spinach leaves, stems removed
1 cup rocket
1 cup basil
½ cup olive oil
2 garlic cloves, crushed
⅓  cup grated hard cheese
2 tbsp lemon juice
To serve
2 cups plain yoghurt
4 tbsp olive oil
8 eggs, poached
½ cup feta, crumbled
½ cup fresh basil
¼ cup fresh dill
4 pitas, toasted

METHOD
For the roasted red pepper sauce
1. Preheat the oven to 220°C.
2. Place the red peppers, tomatoes and garlic on a baking tray and drizzle with olive oil. Season with salt and pepper.
3. Roast for 30 minutes until charred. Pinch the skins off the peppers and tomatoes.
4. Pulse the peppers, tomatoes and garlic in a blender with the vinegar and sugar on high until smooth. Set aside.
For the herb pesto
1. Blanch the spinach leaves and squeeze out any excess liquid.
2. Place all the ingredients into a food processor and blend until smooth.
To serve
1. Dollop ½ cup of the yoghurt in the center of a plate and top with herb pesto and red pepper sauce. Drizzle with olive oil and top with eggs, feta and herbs.
2. Repeat for the remaining 3 plates and serve your Greek poached eggs alongside toasted pitas.

Recipe & styling: Jezza-Rae Larsen
Photography: Sean Dollery // HMimages.co.za

If you enjoyed this meat-free brekkies, wait to give these Greek-inspired veggie pita pizzas a go!

The post Greek poached eggs with herb pesto and toasted pitas appeared first on MyKitchen.

Red peppers are by far the most beneficial bell peppers. These super stuffed red peppers are filled with vitamins and antioxidants.

MAKES 4–6 // COOKING TIME 1 hour 20 min

INGREDIENTS
1 onion, chopped
2 celery sticks, chopped
4 brown mushrooms, chopped
2 garlic cloves, minced
500 g beef mince
1 tin chopped tomatoes
1 tbsp honey
4 cups baby spinach, chopped
1 cup brown rice, cooked
½ cup parsley, chopped
½ cup dill, chopped
4-6 red peppers
1 cup feta, crumbled
2 tbsp olive oil
¼ cup dill, chopped

METHOD
1. Sauté the onion and celery for 5 minutes. Add the mushrooms and garlic and sauté for 5  minutes.
2. Add the mince and brown for 10–15 minutes.
3. Add the tomatoes and honey. Allow to simmer for 30 minutes. Season again, to taste.
4. Add the baby spinach, brown rice, parsley and dill, and mix.
5. Preheat oven to 180°C.
6. Cut the tops off the peppers and clean out the insides.
7. Stuff with the filling and top with crumbled feta and a drizzle of olive oil. Pop their lids on.
8. Roast for 20  minutes. Remove the lids and roast for another 10  minutes with the lids on the side.
9. Serve your stuffed red peppers immediately with dill.

Recipe & styling: Elizabeth Mackenzie
Photography: Samantha Pinto // HMimages.co.za

Jumped on the red pepper bandwagon? Play around with flavour with these traditional red pepper and Brie pinchos.

The post Get your fill with these super stuffed red peppers appeared first on MyKitchen.

Play around with sweet and salty flavours in these traditional red pepper and Brie pinchos. They’re the perfect tapas for your next Spanish fiesta.

SERVES 8 // COOKING TIME 1 hour 35 min

INGREDIENTS
3 red peppers, halved
¼ cup olive oil + to drizzle
1 tbsp red-wine vinegar
½ tsp smoked paprika
1 baguette, sliced
125 g Brie

METHOD
1. Preheat oven to 200°C.
2. Remove seeds and ribs from peppers. Arrange on a baking tray, drizzle with 2 tbsp oil and roast until charred, 15 minutes.
3. Place the peppers in a ziplock bag and leave to sweat for a few minutes. Remove the skins.
4. Place peppers in a bowl with 2 tbsp oil, vinegar and paprika. Leave to marinate for 1 hour.
5. Drizzle oil over the baguette slices. Top each with a wedge of Brie and half a pepper. Grill for 2 minutes to slightly melt Brie.

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

Make sure to include these cocoa-coated steaks with grilled Mexican peppers for your guests to much on.

The post Traditional red pepper and Brie pinchos appeared first on MyKitchen.

Throw together a Mexican-style extravaganza that is light and fresh with these cocoa-coated steaks with grilled Mexican peppers.

SERVES 4–6 // COOKING TIME 40 min

INGREDIENTS
For the herb butter
¼ cup butter
Zest of 1 lemon,
2 tbsp finely chopped coriander
For the cocoa-coated steaks
1 cup piquanté peppers
1 tbsp chilli flakes
2 tbsp cocoa powder
1 tbsp brown sugar
1 tbsp paprika
1 tsp ground cumin
1 tsp dried origanum
1 tsp garlic flakes
2 tsp sea salt
1 kg rump steak
To serve
2 red peppers, chargrilled
2 jalapeños, chargrilled
Handful fresh parsley, chopped

METHOD
For the herb butter
1. Using a handheld mixer, cream the butter with the lemon zest and chopped coriander. Refrigerate.
For the cocoa-coated steaks
1. Char the piquanté peppers in a hot pan for 5 minutes, until blistered. Allow to cool for a while.
2. Mix all the seasoning – chilli, cocoa, brown sugar, paprika, cumin, origanum, garlic and salt together. Brush the steak with oil then press seasoning on to coat.
3. Prepare a hot frying pan or grill with oil and grill the steak to your taste. Cut in slices and allow to rest for 3 minutes before serving.
4. Top with parsley and serve as tapas with the peppers, jalapeños and herb butter.

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

Pair your feast with this traditional Mexican sangrita.

The post Budget cocoa-coated steaks with grilled Mexican peppers appeared first on MyKitchen.