We used flavourful rump steak. Splurge on fillet or save time (and money) by using already thinned minute steak for a mid-week meal.

Prego steak rolls 

Serves 4

Ingredients

For the chilli oil  

½ cup (125ml) light olive or canola oil
2 Tbsp (30ml) chilli flakes or chopped dried chillies
2 Tbsp (30ml) smoked paprika  

450-500g rump steak (or beef fillet)
6 cloves garlic, thinly sliced 
Salt and milled pepper 
Glug olive oil
⅓ cup (80g) butter
2 onions, sliced 
2 red or yellow peppers sliced
⅓ cup creamy mayonnaise
3-4 tbsp English mustard
4 Portuguese rolls, buttered
Salad leaves, for serving 

Method 

1. Heat chilli oil ingredients in a small pot until warm, but not hot enough to fry. Set aside to infuse for 20-30 minutes (or longer if you have time). 
2. Cut rump steak into 4 portions. (If using fillet, cut steak into 1cm thick slices.) 
3. Lay meat on a chopping board and dot garlic over steak. Cover loosely with clingfilm to secure garlic. Bash garlic into steak using a meat mallet until steaks are about ½ cm thick. Season. 
4. Heat oil and butter in a large pan until frothy.
5. Fry steaks for about 1 minute, then flip and cook for a further 30 seconds (or cook to your liking). Remove, baste with any pan juices and add crispy garlic on top. 
6. In a clean pan, fry onions and peppers in a glug of oil for 10-15 minutes or until soft and caramelised. Set aside. 
7. Combine mayonnaise and mustard and spread on rolls. Top with caramelised peppers and onions and salad leaves. 
8. Lay steaks on rolls and drizzle with chilli oil. Serve immediately.

By: Liezl Vermeulen
Photography by: Zhann Solomons
Text courtesy of MyKitchen magazine 

Also read: Perfect pan-fried steak with Zhoug sauce 

The post Prego steak rolls appeared first on MyKitchen.

One roll of phyllo pastry, two amazing recipes – what’s not to love? From savoury to sweet, these simple yet scrumptious dishes will have you making the most of every flaky layer. 

Chicken & broccoli phyllo rolls  

Makes 4

This is an easy way to load your meals with veggies. Try using baby marrow, peppers, corn or cabbage instead.    

Ingredients  

2 Tbsp olive oil + extra for brushing
300g leeks, thinly sliced
½ head broccoli, finely chopped
2 chicken breasts, cooked and shredded
½ cup plain yoghurt
Handful each mint and dill, roughly chopped
Salt and milled pepper
8 sheets phyllo pastry, defrosted
2 Tbsp prepared seed and nut sprinkle, crushed  

Method 

1. Preheat oven to 180°C.
2. Heat a pan over medium-low heat and add a glug of oil.
3. Add the leeks and fry until softened, about 10 minutes.
4. Mix together leeks, broccoli, chicken, yoghurt, mint and dill. Season mixture well.
5. Brush 2 sheets pastry with oil and layer on top of each other.
6. Place ¼ of the chicken mixture in one corner of pastry and roll up diagonally, tucking in the sides as you go, to make a large spring-roll shape.
7. Repeat with remaining chicken and pastry, then brush each parcel with oil.
8. Scatter seed and nut sprinkle over rolls.
9. Bake for 15-20 minutes, until golden. Serve warm with a salad, if you like.

Compiled by: Sjaan Van Der Ploeg 
Recipes & photographs: Fresh Living Magazine 

Pistachio and rose syrup baklava  

Serves 8-10  

Ingredients 

8-10 phyllo pastry sheets, defrosted
1 Tbsp ground cinnamon
1 large bag (300g) mixed nuts, (we used pistachios, pecans and almonds) finely chopped |
¼ cup dates, finely chopped
½ cup (125ml) melted butter
½ cup sugar
1 cup water
¼ cup orange juice
3 Tbsp rose syrup  

Method  

1. Preheat oven to 170°C.
2. Unroll pastry onto a lightly floured surface and cover with a damp cloth to prevent the pastry from drying out.
3. Combine cinnamon, nuts and dates in a bowl.
4. Brush a large 34x39cm rectangular baking tray with melted butter.
5. Cut phyllo pastry to neatly fit into the tray, making sure none of the edges are overlapping.
6. Place 2 sheets of phyllo into the bottom of the baking tray and brush with melted butter.
7. Sprinkle over about 2-3 Tbsp of the cinnamon nut mixture, spreading evenly.
8. Repeat process with remaining phyllo, nut mixture and melted butter.
9. Using a sharp knife, cut baklava into 4 long rows and then diagonally 9 times to create a diamond shape. Make sure to cut all the way through. 
10. Bake for about 35-40 minutes or until golden and crispy.
11. Meanwhile, combine sugar, water, orange juice and rose syrup in a pot. Reduce the heat and simmer gently for about 10-12 minutes. 
12. Remove baklava from the oven and immediately pour over syrup.
13. Cool completely before serving.

Cook’s note: Make sure to cut all the way through before baking to prevent it breaking once cooked.   

Photography: Zhann Solomons 

Also read: 3 golden rules of pastry 

The post 2 Tasty recipes with one roll of phyllo pastry appeared first on MyKitchen.

Celebrate the versatility of chicken fillets with these easy dishes, perfect for any day of the week.   

Chicken & broccoli phyllo rolls 

Makes 4 

This is an easy way to load your meals with veggies. Try using baby marrow, peppers, corn or cabbage instead.  

Ingredients 

2 Tbsp olive oil + extra for brushing
300g leeks, thinly sliced
½ head broccoli, finely chopped
2 chicken breasts, cooked and shredded
½ cup plain yoghurt
Handful each mint and dill, roughly chopped
Salt and milled pepper
8 sheets phyllo pastry, defrosted
2 Tbsp prepared seed and nut sprinkle, crushed 

Method

1. Preheat oven to 180°C.
2. Heat a pan over medium-low heat and add a glug of oil.
3. Add the leeks and fry until softened, about 10 minutes.
4. Mix together leeks, broccoli, chicken, yoghurt, mint and dill. Season mixture well.
5. Brush 2 sheets pastry with oil and layer on top of each other.
6. Place ¼ of the chicken mixture in one corner of pastry and roll up diagonally, tucking in the sides as you go, to make a large spring-roll shape.
7. Repeat with remaining chicken and pastry, then brush each parcel with oil.
8. Scatter seed and nut sprinkle over rolls.
9. Bake for 15-20 minutes, until golden. Serve warm with a salad, if you like.

Compiled by: Sjaan Van Der Ploeg 

Recipes & photographs: Fresh Living Magazine

Also read: Pulled BBQ Chipotle chicken buns 

The post Chicken & broccoli phyllo rolls  appeared first on MyKitchen.

Ramadan, a holy month of fasting, worship and community, also lends itself to some of the most delectable sweet treats. Like sweet cheese rolls with rose petal jam.

SERVES 6 //   PREP TIME 1 hr 30 min // COOK TIME 20 min

INGREDIENTS
For the rose petal jam
3 cups edible rose petals, chopped
1¼ cup sugar 
1 lemon, juiced 
2 cups water
For the filling
2 tbsp flour
2 tbsp cornflour
½ tbsp sugar
1 cup double cream
½ cup milk
1 tsp vanilla essence
For the sweet cheese dough 
1¾ cups water
1 cup sugar
1 cup semolina 
2 cups grated mozzarella
1 tbsp rose water 
To serve 
¼ cup chopped pistachios

METHOD
For the rose petal jam
1. Place all the ingredients in a pot over low heat, stirring occasionally, until the sugar has dissolved. Increase heat to medium and allow to boil for 10 min, until mixture starts to thicken. Set aside.
For the filling
1. Whisk all the ingredients together in a pot. Heat the mixture over medium heat and cook for 5–6 min, whisking continuously, until the mixture starts to boil and thicken.
2. Transfer to a bowl and press cling film directly onto the surface to prevent a skin from forming. Refrigerate for 1 hour, until cold and set. Stir with a spoon to loosen up before using.
For the sweet cheese dough
1. Place the water and sugar in a pot and bring to the boil over medium-high heat. Cook for 3–4 minutes until sugar has dissolved and mixture begins to bubble. Stir in the semolina, stirring continuously, until well combined and slightly thickened.
2. Lower the heat to medium and add the cheese and rose water. Stir until the cheese melts and the mixture forms a soft dough. Allow to cool until warm enough to handle.
3. Roll the dough into a rough rectangle between 2 sheets of cling film. Trim off the sides of the dough to form a clean cut rectangle. 
4. Fill a piping bag with the filling and pipe a line of filling parallel to the long edge of the dough, leaving a slight border.
5. Lift the dough and roll it over the cream filling to form a thin log. Gently press the dough to seal. Using a sharp knife, cut along the edge of the log so that you slice it away from the remaining dough. Repeat this process until the dough is finished and you have many thin logs of filled dough.
6. To serve, cut the logs into 4–5 cm pieces and arrange the rolls on a serving platter. Top with rose petal jam and sprinkle with pistachios.

Recipes & styling: Jezza-Rae Larsen
Photography: Chanelle Manuel/HMimages.co.za

Looking for the perfect vegetarian treat to celebrate your special occasions? Make this roast vegetable galette the star of your main course!

The post Sweet cheese rolls with rose petal jam  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.

Summer is here and that means it’s time to dust off the braai grid and whip up these caramelised onion steak rolls for your friends and family!

SERVES 4 // COOKING TIME 50 min

INGREDIENTS
For the steak
½ cup red wine
½ cup tomato puree
½ red pepper, finely chopped
1 red chilli, sliced
2 tsp paprika
600 g rump steak
For the onions
1 tbsp olive oil
2 onions, sliced
2 tbsp balsamic vinegar
For the chimichurri
½ cup finely chopped coriander
½ cup finely chopped parsley
4 garlic cloves, chopped
1 tsp chilli flakes
5 tbsp red-wine vinegar
⅔  cup olive oil
To Serve
4 wholewheat rolls
1 cup rocket

METHOD
For the steak
1. Whisk all ingredients (except the steak) together. Season with salt and pepper.
2. Place steak in a bowl. Pour over the marinade, cover and let it marinate for 30 minutes.
For the onions
1. Heat the oil in a pan over low heat. Add the onions and fry, stirring occasionally, until they are soft and starting to caramelise, about 10–15 minutes.
2. Add balsamic vinegar and stir until all of the liquid has evaporated and the onions become sticky.
3. Place the steak on the hot grill and braai for 2–3 minutes per side. Let it rest for 5 minutes before slicing.
For the chimichurri
1. Mix all the ingredients together, season with salt and pepper and set aside.
To serve
1. Cut the rolls in half and top with rocket, steak slices and caramelised onions.
2. Sprinkle the steak rolls with chimichurri and serve.

Recipe & styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za

No braai is complete without garlic rolls! Find 3 ways with gourmet garlic bread here.

The post Caramelised onion steak rolls with chimichurri appeared first on MyKitchen.