Celebrate World Tapas Day on 19 June with a spread of irresistible bites that are perfect for sharing at your next soiree! 

Asparagus, Brie & caramelised onion rolls 

Serves 8  

Ingredients 

2 Tbsp butter
2 onions, sliced
2 thyme sprigs, picked, plus extra to serve
2 rolls puff pastry
125g Brie, sliced into 8
600g asparagus, trimmed
2 Tbsp olive oil
1 egg, beaten  

Method  

1. Melt the butter in a pot over medium heat. Once bubbling, add the onions and thyme and cook, stirring frequently, until caramelised, about 30 minutes.
2. Preheat oven to 190°C. Line 2 baking trays. 
3. Cut each roll of pastry into quarters and lay out on the prepared trays.
4. Add a spoonful of caramelised onions to the centre of each square. Top with a piece of Brie and a small handful of asparagus. Drizzle with olive oil and sprinkle with extra thyme.
5. Fold two opposite corners of each square over the asparagus and pinch them together.
6. Brush with egg wash and bake for 20–25 minutes. Sprinkle with extra thyme and serve immediately.

Recipes & styling: Elizabeth Mackenzie
Photographs: Sean Dollery 

Smoked salmon rice-paper rolls with dipping sauce 

Serves 4  

Ingredients 

For the rice-paper rolls 

12 rice-paper wrappers
6 slices smoked salmon, broken into pieces
2 carrots, thinly sliced
4 baby radishes, thinly sliced
4 Tbsp sprouts
½ cup coriander, torn
1 avocado, thinly sliced  

For the dipping sauce  

¼ cup soy sauce
2 Tbsp rice wine vinegar
2 tsp honey
2 tsp ginger, thinly sliced
¼ tsp chilli flakes
1 clove garlic, crushed  

Method  

For the rice-paper rolls  

1. Working one by one, place the rice-paper wrappers into a bowl of water for 2 minutes to soften. Then carefully remove and place on a clean surface.
2. Fill the middle of each wrapper with a few pieces of salmon, carrot, radishes, sprouts, coriander and avocado, leaving space at the bottom and sides.
3. Fold the bottom up towards you to cover some of the filling. Then roll the wrapper into a cigar shape so that the filling is enclosed, the bottom covered and the top open. Repeat for all wrappers.

For the dipping sauce

1. Whisk all the ingredients together in a bowl. Serve immediately with smoked salmon rice paper rolls. 

Recipe & styling: Kate Turner
Photographs: Gareth van Nelson // HMimages.co.za 

Mexican-style open pulled chicken tacos 

Serves 4  

Ingredients 

8 small wraps, lightly toasted
4 Tbsp light mayonnaise
1 lemon, juiced
2 cups shredded roast chicken
2 cups finely chopped red cabbage
Handful chopped coriander  

Method 

1. Toast the wraps in a pan until golden around the edges.
2. Mix the mayonnaise with the lemon juice and spread on to the base of the wraps.
3. Top each wrap with chicken and cabbage, and garnish with coriander.

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

Meatball sliders with mayo and peppadew 

Makes 12  

Ingredients 

1kg ready-made bread dough
2 eggs, 1 whisked
Olive oil, to fry
1 onion, peeled and diced
2 cloves garlic, peeled and crushed
1 Tbsp chopped parsley
1 tsp dried origanum
1 tsp brown sugar
Salt and black pepper
500g mince
⅓ cup flour
2 Tbsp flaxseed
4 Peppadews + extra to garnish
¼ cup mayonnaise
Salad greens, to serve 

Method 

1. Preheat oven to 180°C. Line a baking tray with baking paper.
2. Roll the dough into 12 balls. Arrange on the baking tray and leave to proof for 20 minutes.
3. Brush each bun with whisked egg. Bake for 15 minutes, until golden. Cool completely.
4. Heat a little oil and fry the onion until soft. Add the garlic, herbs and sugar. Season. Gently heat the mixture through.
5. In a bowl, combine the onion mixture with the mince, flour flaxseed and remaining egg. Chill in the fridge for 5 minutes.
6. Roll the mixture into 12 balls. Heat some oil and fry meatballs for about 3 minutes a side, until golden brown.
7. Mix the chopped Peppadews with the mayonnaise.
8. To assemble the meatball sliders, place a meatball in each bun. Add Peppadew mayo and salad greens. Use a skewer to hold it together. Garnish with extra Peppadews.

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

The post Tasty tapas to serve your guests at your next soiree  appeared first on MyKitchen.

These Vietnamese rice paper rolls with two dipping sauces are the perfect light, healthy, Asian-styled starter to accommodate all your guests’ needs!

SERVES 12 // COOK TIME 45 minutes

INGREDIENTS
For the Thai chilli dipping sauce
1 ½ tbsp brown sugar
2 limes, juiced
2 tsp fish sauce
1 ½ tbsp soy sauce
1 red chilli, thinly sliced
For the peanut dipping sauce
1½ tbsp smooth peanut butter
⅓ cup coconut cream
1 lime, juiced
1 garlic clove, grated
½ tsp chilli flakes
For the rice paper rolls
12 rice paper wrappers
¼ cup mint, leaves picked
¼ cup coriander, leaves picked
24 baby prawns, pan fried
1 carrot, cut into thin matchsticks
¼ cucumber, cut into thin matchsticks
½ cup cooked vermicelli noodles
½ cup peanuts, chopped
2 limes, sliced to serve

METHOD
For the Thai chilli dipping sauce
1. Whisk all the ingredients together in a bowl.
For the peanut dipping sauce
1. Mix the peanut butter with the coconut cream and lime juice. Stir in the garlic and chilli flakes.
For the rice paper rolls
1. Lay out all the prepared ingredients around a clean chopping board.
2. To assemble, place a sheet of rice paper in a bowl of cold water and allow to soften. Remove it from the water and place on the board.
3. Arrange a line of fresh herbs in the middle of the wrapper and top with 2 small prawns, followed by a few matchsticks of carrot and cucumber, some vermicelli noodles and a sprinkling of peanuts.
4. Fold the bottom and top of the wrapper up and over the ingredients then fold the sides of the wrapper inwards over the ingredients. Roll it up to seal everything inside.
5. Serve immediately alongside the two dipping sauces and a squeeze of lime juice.

Top tip: Leftover coconut cream can be blended with mango and granadilla pulp and frozen for tasty coconut ice pops, or freeze the leftover coconut cream in an ice cube tray to add to smoothies.

For a very similar dish! Eat yourself happy with these smoked salmon rice-paper rolls with dipping sauce! Filled with omega fatty acids and nutritious goods, you’re getting all you need

The post Vietnamese rice paper rolls with two dipping sauces appeared first on MyKitchen.

Eat yourself happy with these smoked salmon rice-paper rolls! Filled with omega fatty acids and nutritious goods, you’re getting all you need!

SERVES 4 // COOKING TIME 20 min

INGREDIENTS
For the rice-paper rolls
12 rice-paper wrappers
6 slices smoked salmon, broken into pieces
2 carrots, thinly sliced
4 baby radishes, thinly sliced
4 tbsp sprouts
½ cup coriander, torn
1 avocado, thinly sliced
For the dipping sauce
¼ cup soy sauce
2 tbsp rice wine vinegar
2 tsp honey
2 tsp ginger, thinly sliced
¼ tsp chilli flakes
1 garlic clove, crushed

METHOD
For the rice-paper rolls
1. Working one by one, place the rice-paper wrappers into a bowl of water for 2 minutes to soften. Then carefully remove and place on a clean surface.
2. Fill the middle of each wrapper with a few pieces of salmon, carrot, radishes, sprouts, coriander and avocado, leaving space at the bottom and sides.
3. Fold the bottom up towards you to cover some of the filling. Then roll the wrapper into a cigar shape so that the filling is enclosed, the bottom covered and the top open. Repeat for all wrappers.
For the dipping sauce
1. Whisk all the ingredients together in a bowl. Serve immediately with the smoked salmon rice-paper rolls.

Recipe & styling: Kate Turner
Photography: Gareth van Nelson // HMimages.co.za

Did you enjoy this wrap option? Use rice paper to make these tropical spring rolls!

The post Smoked salmon rice-paper rolls with dipping sauce appeared first on MyKitchen.