You can never got wrong with a classic chicken mayo sandwich! Especially one made with sourdough bread and pickled red onions.

SERVES 4 // COOK TIME 25 min

INGREDIENTS
¼ cup red wine vinegar
1 red chilli, chopped
Sea salt and cracked red pepper
1 red onion, peeled and thinly sliced
1 roast chicken, skin removed, deboned and shredded
½ cup mayonnaise
¼ butter lettuce
1 tomato, sliced
¼ cup basil, chopped
8 slices sourdough bread

METHOD
1. Bring the vinegar, chilli, 1 tsp salt and 1 cup water to the boil. Remove from the heat, add the onion and set aside for 10 minutes to pickle.
2. Mix the chicken and mayonnaise.
3. Divide the chicken, lettuce, tomato, pickled onion and basil between 4 slices of bread. Season and sandwich with the remaining bread.

Looking for a way to make use of your roast chicken leftovers? Then we have you covered with our simple, flavour-packed Vietnamese chicken pancakes!

The post Chicken mayo sandwich with pickled red onion appeared first on MyKitchen.

Looking for a little lunch inspiration? Transform your midday meal with a toasted chicken sandwich! The homemade red onion and balsamic relish is the perfect accompaniment.

SERVES 4

INGREDIENTS
For the sandwich
2 chicken breasts, cooked
200g cream cheese
150g cheddar, grated
2 tbsp chopped chives
8 slices rustic bread
1 tbsp butter, melted
For the dressing
1 large red onion, thinly sliced
¼ cup balsamic vinegar
2 tbsp sugar

METHOD
For the sandwich
1. Preheat a griddle pan.
2. Slice the cooked chicken breasts on the diagonal, about 1 cm thick.
3. In a bowl, mix the cream cheese, cheddar and chives together to form a paste.
4. Spread the cheese mixture on all the slices of bread, and then place the chicken on 4 of the slices. Close each sandwich.
5. Brush butter on the outside of each sandwich and grill in the griddle pan for 3 minutes on each side, or until the bread is toasted and the cheese has melted. Serve immediately.
For the relish
1. Place the onion, vinegar and sugar in a jar and seal.
2. Shake for 5 minutes, then set aside for 10 minutes. Serve with the sandwiches.

Lots of leftovers? Use up your roast for this turkey caesar salad – it’s so good it might just compete with your mains for the spotlight!

The post Chicken sandwich with pickled red onion relish appeared first on MyKitchen.

Give your braai sides an upgrade with this grilled pawpaw and red onion salad with spicy dressing – all done on the braai!

SERVES 6 // COOKING TIME 25 min

INGREDIENTS
For the salad
2 red onions, halved, roots attached
6 baby onions, halved, roots attached
Olive oil, to brush
1 pawpaw, sliced into wedges
125 g mozzarella, cubed
Rocket, to serve
For the dressing
¾ cup olive oil
⅓ cup apple cider vinegar
⅓ cup honey
1 tbsp lemon juice
1 tsp Dijon mustard
1 tsp salt
½ tsp pepper
Handful mint
1 tbsp poppy seeds

METHOD
For the salad
1. Brush onions with olive oil and braai for 15–20 minutes, until charred.
2. Braai pawpaw wedges for 1 minute on each side, until charred. Chop roughly.
For the dressing
1. Use a blender to blitz together all dressing ingredients, except poppy seeds. Then stir in the poppy seeds.
2. To serve, toss the onions, pawpaw, mozzarella and rocket with the dressing.

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

Keen for another delicious way to enjoy your summer pawpaw fruit? Try our pawpaw and ginger smoothie!

The post Grilled pawpaw and red onion salad with spicy dressing appeared first on MyKitchen.

With some festive feasting on the way, we’ve been dreaming about yummy sides. J’Something’s red onion and grilled brinjal salad is one of our favourites!

SERVES 8 // COOKING TIME 25 min

INGREDIENTS
1 red onion, peeled and thinly sliced
3 tbsp red wine vinegar
Salt and pepper
2 tbsp olive oil, plus extra to fry
1 clove garlic, peeled and crushed
1 large brinjal, thinly sliced
1 tsp dried origanum
Rocket, to serve

METHOD
1. Place the red onion, red wine vinegar and 1 tsp salt in a bowl. Set aside for at least 10 minutes to pickle.
2. Mix in the 2 tbsp olive oil and garlic. Set aside again.
3. Heat a little oil and fry the brinjal slices until soft. Season with origanum, salt and pepper.
4. Mix the fried brinjals, pickled onions and rocket.

Recipe: J’Something
Styling: Amerae Vercueil
Photography: Gareth van Nelson // HMimages.co.za

The post J’Something’s red onion and grilled brinjal salad appeared first on MyKitchen.

Practice your plating up skills with this amazing Mediterranean-inspired poached trout on flatbread with olives, feta and red onion. It’s the perfect starter for when you have guests over.

SERVES 8 // COOKING TIME 45 min

INGREDIENTS
For the poached trout
1 L milk
5 pink peppercorns
1 bay leaf
½ tsp salt
200 g trout
For the flatbreads
1 cups flour
1 tsp baking powder
¾ tsp salt
½ cup water
⅓ cup olive oil, plus extra for brushing
To serve
¼ red onion, thinly sliced
1 tsp apple cider vinegar
½ tsp sugar
¼ cup kalamata olives
1 feta disc, crumbled

METHOD
For the poached trout
1. Bring milk, peppercorns, bay leaf and salt to the boil, then reduce to a simmer.
2. Gently lower the trout into the milk and cover with a lid. Poach for 5 minutes.
3. Allow to cool in the milk for 15 minutes.
For the flatbreads
1. Preheat oven to 220°C and line a baking tray with baking paper.
2. Mix flour, baking powder and salt. Make a well in the centre of the flour and add water and oil. Mix until a dough forms.
3. Knead the dough on a floured surface until smooth. Divide into 2 portions and roll out into thin 20 × 10 cm ovals.
4. Transfer to the baking tray and brush lightly with olive oil. Bake for 8–10 minutes, until crispy and golden.
5. Combine red onion, vinegar and sugar. Allow to stand for a few minutes so that the sugar can dissolve.
6. Serve the trout, pickled onions, olives and feta on the flatbread.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto & Sean Dollery

The post Poached trout on flatbread with olives, feta & red onion appeared first on MyKitchen.