Apricot-glazed snoek patties drizzled with mayo served with shoestring fries. Now this is what we call a fish burger! Aaaaah, can you smell summer? We can!

SERVES 10

INGREDIENTS
For the apricot glaze
¾ cup apricot jam
40g butter
1 stalk lemon grass, halved lengthways
1 red chilli, halved lengthways
For the snoek patties
Olive oil, to fry
1 red onion, peeled and finely chopped
2 garlic cloves, peeled and crushed
400g smoked snoek, deboned and flaked
200g potatoes, peeled, cooked and roughly mashed
1 red chilli, chopped
1 tbsp finely chopped coriander
1 tbsp finely chopped parsley
Juice and zest of 1 lemon or lime
1 tsp smoked paprika, plus extra to season
Sea salt and pepper
½ cup flour
For the shoestring fries
1.2 kg potatoes
Vegetable oil, to deep-fry
To assemble
10 sesame-seed rolls
¾ cup mayonnaise
4 tomatoes, sliced
1 cup finely sliced red cabbage
1 red onion, peeled and finely sliced
Butter lettuce, to serve

METHOD
For the apricot glaze
1. Heat all the ingredients in a pot, then remove from the heat and leave to infuse for an hour.
For the snoek patties
1. Heat a little olive oil in a pan and fry onion and garlic till soft.
2. In a bowl, mix all ingredients except the flour with your hands.
3. Season the flour with salt and paprika. Form the mixture into patties and dust with flour. Place in the fridge for 20 minutes.
4. Heat a little olive oil in a pan. Fry the patties for 1 minute on each side, until golden brown. Drain on paper towel.
For the shoestring fries
1. Finely slice the potatoes and place in iced water.
2. Heat the vegetable oil over medium-low heat. Make sure the oil is not too hot, otherwise the chips will burn.
3. Drain the potatoes and dry well. Fry a handful at a time.
4. Remove and drain on paper towel. Season with salt.
To assemble
1. Place a patty on each roll and add the remaining ingredients. Drizzle with apricot glaze and mayonnaise.
2. Serve with shoestring fries.

Not only are these little guys great for serving as a canapé at your next get-together, our tuna sliders also make a healthy and wholesome work lunch or snack

The post The ultimate apricot-glazed snoek burger appeared first on MyKitchen.

Cape Town’s signature sandwich, served up MK style. Say what now? Gatsbys are bread rolls split lengthways, filled with hot chips and meat, chicken or seafood, and covered with trimmings and sauce. The sandwich received its name because it’s as decadent as the wealthy characters in F Scott Fitzgerald’s famous novel (besides pickled fish, you can cram it full of Viennas, polony, masala steak or just about anything else you fancy). But that’s where the similarities end. Greasy, satisfying and now an SA cultural icon, this meal in a roll certainly gets a green light from us.

SERVES 4

INGREDIENTS
1 cup white spirit vinegar
⅓ cup water
½ cup sugar
½ tsp turmeric
½ tsp curry powder
6 black peppercorns
1 tsp salt, plus extra for seasoning
1 onion, peeled and sliced
1 bay leaf
1 cup flour
1 tbsp melted butter
3 tbsp sultanas
Zest of 1 lemon
Vegetable oil, for deep-frying
¼ tsp white pepper
600g hake fillets
1 large potato, peeled and cut into matchsticks
8 mini rolls, halved

METHOD
1. Combine the vinegar, water, sugar, turmeric, curry powder, peppercorns and salt in a large pot and bring to the boil. Add the onion and bay leaf and reduce the heat to a simmer. Cook for about five minutes.
2. Combine two tablespoons of flour with the butter and add to the vinegar mixture. Turn up the heat slightly and cook for about 10 minutes. Make sure to stir constantly until the sauce has thickened and the taste of flour has cooked away.
3. Add the sultanas and lemon zest and stir to combine. Take the pot off the heat and set aside.
4. Heat the vegetable oil in a large pan. Season the flour with salt and white pepper and dust the hake fillets in it.
5. Fry the fish until golden on both sides and cooked through. Drain on paper towel, then add to the pot with the sauce, mixing well to coat it.
6. Half-fill a deep pot with vegetable oil and heat to 160°C. Fry the potato matchsticks until golden and crisp. Drain on paper towel and season well with salt.
7. To assemble, slice open the half rolls and fill each one with pickled fish and matchstick chips. Secure each mini Gatsby with a toothpick or skewer.

The post Mini pickled fish Gatsbys with matchstick chips appeared first on MyKitchen.

There’s nothing quite like the excitement (and glorious aroma) of returning from the bakery with a still-steaming box of sausage rolls. No need to get in your car, now that you have your hands on these amazing locally flavoured sausage-roll recipes

MAKES 8 // COOKING TIME Varies

THE FILLINGS

1. Basic sausage rolls

INGREDIENTS
1 onion, diced
2 thyme sprigs, chopped
2 tbsp breadcrumbs
1 tsp nutmeg
500 g beef mince

METHOD
1. Heat oil in a pan over medium heat. Sauté the onions. Add the thyme and cook for 2 minutes. Remove from the heat.
2. Mix all the ingredients together, and season well with salt and pepper.

2. Chicken masala sausage rolls

INGREDIENTS
1 onion, chopped
1 garlic clove, grated
1 green chilli, chopped
1 tsp garam masala
1 tbsp curry paste
500 g chicken mince
2 tbsp breadcrumbs

METHOD
1. Heat some oil in a pan and sauté onion over medium heat, until soft.
2. Add the garlic, chilli, masala and curry paste, and cook until fragrant.
3. Remove from the heat. Add mince and breadcrumbs.

3. Onion marmalade & boerewors sausage rolls

INGREDIENTS
1 cup onion marmalade
500 g boerewors, casings removed
2 tbsp breadcrumbs
Handful parsley, chopped

METHOD
1. In a large bowl, combine the marmalade, boerewors, breadcrumbs and parsley.

4. Chakalaka sausage rolls

INGREDIENTS
1 cup tinned chakalaka
500 g pork mince
2 tbsp breadcrumbs

METHOD
1. Combine all the ingredients in a large bowl.

THE PASTRY

INGREDIENTS
1 roll puff pastry
1 egg, whisked

METHOD
1. Unroll the puff pastry and cut in half. Roll each half into a long rectangle.
2. Divide the filling between the two sheets of pastry and roll up, pressing the edges down with a fork to seal.
3. Cut each log into 4 cm sausage rolls and brush with egg wash. Bake at 180˚c for 25 minutes, until golden.

Recipes & styling: Leila-Ann Mokotedi
Photography: Niela Gie // HMimages.co.za

When it comes to baked good, nothing beats all the tasty local treats we have to offer! Check out these biltong pie pops.

The post Four local-inspired ways with sausage rolls appeared first on MyKitchen.

Make the November cover! The next time your mates come over for a good ol’ braai, get the grill going outside and treat them to a build-your-own boerie roll party. Simply perfectly cook plenty of boerewors and invite everyone to make their own boerie rolls with one of these delicious topping options. And be sure to scroll all the way for our favourite combos.

THE SAUCES

Tzatziki

INGREDIENTS
½ cucumber, grated
1 cup plain yoghurt
1 tbsp finely chopped mint
1 tbsp finely chopped dill
1 tbsp olive oil
1 garlic clove, minced
1 tbsp lemon juice
Zest of 1 lemon

METHOD
1. Wrap the cucumber in a dish cloth and squeeze out all the excess liquid.
2. Mix the remaining ingredients together. Stir in the cucumber.
3. Season to taste and refrigerate until ready to serve.

Curried mango salsa

INGREDIENTS
Zest and juice of 1 lime
4 tsp olive oil
½ tsp curry powder
½ red onion, finely chopped
1½ tbsp chopped coriander
2 mangoes, peeled and chopped

METHOD
1. Whisk together lime juice, olive oil and curry powder.
2. Add remaining ingredients and gently stir to combine.

Balsamic, mushroom & onion

INGREDIENTS
3 tbsp vegetable oil
3 onions, thinly sliced
1 tbsp butter
170 g sliced mushrooms
3 thyme sprigs, picked
4 tsp brown sugar
¼ cup balsamic vinegar

METHOD
1. Heat oil in a pan over medium-low heat. Add the onions and fry for 15–20 minutes, until soft.
2. Add butter, mushrooms and thyme, and continue to fry for 5–8 minutes.
3. Add sugar and balsamic vinegar, then simmer until reduced, sticky and caramelised.

THE FINISHINGS

Bread: Seeded rolls, baguettes, hot dog buns
Freshness: Sliced avocado, sliced baby tomatoes, rocket, coriander
Crunch: Toasted sunflower seeds, mixed sprouts
Creaminess: Feta, mayonnaise
Heat: Mustard, sliced green chillies

MK’S KILLER COMBOS

1. Going Mediterranean – Seeded rolls, boerewors, tzatziki, avocado, baby tomatoes, rocket, sunflower seeds

2. Something fancy – Baguette, boerewors, balsamic mushroom & onion sauce, mustard, feta, mixed sprouts

3. Some like it spicy – Hot dog rolls, boerewors, curried mango salsa, mayonnaise, coriander, green chillies

Recipe & styling: Kate Turner
Photography: Jotham van Tonder // HMimages.co.za

Can’t get enough? What about these pickled pineapple and halloumi boerewors rolls?

The post COOK THE COVER: Throw a build-your-own gourmet boerie roll party! 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.

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.