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.

We’re crazy about eggs this festive season, so why not go full Easter breakfast, lunch or dinner with this quick yet impressive pickled eggs recipe?

SERVES 2 // COOKING TIME 15 min

INGREDIENTS
6 eggs
¾ cup soy sauce
⅓  cup warm water
2 tbsp brown sugar
2 tbsp brown vinegar

METHOD
1. Boil the eggs for 6 minutes, then plunge into a bowl of ice water to stop cooking. Cool for a few minutes.
2. Mix soy sauce, water, sugar and vinegar.
3. Peel eggs in the ice water.
4. Place eggs in the pickling liquid. Leave in the fridge for at least 5 hours, or overnight.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za

And what would Easter be without a helping of pickled fish?

The post Add these pickled eggs to your Easter spread appeared first on MyKitchen.

Salads are simply throwing together your favourite mix of healthy ingredients, and that’s how to enjoy this pickled fish salad!

SERVES 4 // COOKING TIME 20 min

INGREDIENTS
500 g pickled fish, pickling liquid drained
4 handfuls mixed Asian greens
5 rainbow carrots, ribboned
½ cucumber, sliced
2 tbsp pickling liquid
1 tbsp olive oil

METHOD
1. Tear the pickled fish into large chunks.
2. Arrange the Asian greens, carrots and cucumber on a serving platter. Top with the pickled fish.
3. Whisk together the pickling liquid and the olive oil and drizzle over the salad. Serve immediately.

Recipe & styling: Leila-Ann Mokotedi
Photography: Peet Mocke // HMimages.co.za

Once you’ve had your salad, you can enjoy something sweet, like these quick and easy chocolate egg truffles!

The post Our pickled fish salad is here right in time for summer appeared first on MyKitchen.

It’s the weekend! That means it’s time to bring out the braai and meat and make these sweet and savoury pickled pineapple and halloumi boerewors rolls.

SERVES 4 // COOKING TIME 30 min

INGREDIENTS
½ pineapple, peeled and diced into 1 cm cubes
½ cup apple cider vinegar
1 tbsp sesame seeds
1 tsp salt
1 tsp sugar
1 chilli, chopped
160 g halloumi, cut into 1 cm cubes

METHOD
1. Mix pineapple, vinegar, sesame seeds, salt, sugar and chilli. Set aside.
2. Fry the halloumi until golden.
3. Fill each roll with boerewors, pickled pineapple and halloumi.

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

The post Pickled pineapple and halloumi boerewors rolls appeared first on MyKitchen.

Pickled fish is a local South African classic! Spoil the fam with a yummy helping for your next meal. The best part? You can keep it in the fridge for a week after pickling!

SERVES 6 // COOKING TIME 40 min

INGREDIENTS
Olive oil
4 onions, sliced into rings
3 garlic cloves, crushed
1 tbsp grated ginger
5 tsp mild curry powder
2 tsp turmeric
1 tsp allspice
1 tsp cumin
1 tsp coriander seeds
5 bay leaves
1 L white vinegar
300 g sugar
Flour, to dust
2 kg hake fillets, cut into portions

METHOD
1. Heat oil and fry onions until soft. Add garlic, ginger and spices, and fry for 2 minutes.
2. Add vinegar and sugar, and stir until dissolved. Simmer for 20 minutes.
3. Season flour with salt and pepper, and dust the fish in it. Pat off any excess flour.
4. Heat oil and shallow-fry fish until golden, 2–3 minutes per side.
5. Place a layer of fish in a deep sterilised glass container. Ladle sauce over it. Layer fish and sauce until finished. Allow to cool to room temperature, then refrigerate until ready to serve.

TIP: For the best results, allow the fish to pickle for 3 days to combine all the flavours.

The post Pickled fish appeared first on MyKitchen.

Originating in Durban, this traditional South African staple is an all-time favourite! Attempt it yourself with this chicken curry bunny chow with carrot pickle.

SERVES 2 // COOKING TIME 1 hour 20 min

INGREDIENTS
For the chicken curry
1 tbsp oil
8 pieces chicken
1 onion, finely chopped
2 cloves garlic, crushed
1 tsp grated ginger
2 tbsp ghee or butter
1 tbsp curry powder
1 tbsp ground coriander
1 tbsp ground cumin
1 tsp cumin seeds
1 tsp cayenne pepper
1–2 cinnamon sticks
2 tomatoes, chopped
1 tbsp tomato purée
2 potatoes, diced
2 cups chicken stock
1 tbsp sugar
1 sprig curry leaves
For the carrot-pickle
2 carrots
1 tbsp sugar
1 tbsp white-wine vinegar
1 tsp salt
3 tbsp boiling water
For the bunny chow
2 loaves bread, halved
Coriander, to garnish

METHOD
For the chicken curry
1. Heat the oil in a large pot and fry the chicken over high heat until browned.
2. Remove from the pot. Lower the heat to medium. Add the onion, garlic and ginger, and fry until softened.
3. Add the ghee and spices and cook for 1 minute. Add the chicken. Coat evenly in the spices and fry for 5 minutes.
4. Add the tomatoes and purée, and mix. Add the potatoes, stock, sugar, curry leaves and season. Simmer for 30 minutes.
For the carrot-pickle
1. Slice carrot ribbons with a vegetable peeler.
2. Combine with the remaining ingredients, cover and allow to steam for 10 minutes.
For the bunny chow
1. Hollow out the centre of each bread half. Fill each with chicken curry, top with carrot-pickle and garnish with fresh coriander.

The post Chicken curry bunny chow with carrot pickle appeared first on MyKitchen.