Impress your guests with this delicious patatas bravas and salsa brava as a side dish for your Mexican feast.

Patatas bravas 

Serves 4 (as a side) 

Potato wedges, made next-level with smoky Spanish accents.  

Slice 1kg potatoes into chunky wedges. Toss together potatoes, 3 Tbsp olive oil blend, salt and milled pepper in a large bowl. Air-fry potatoes on 200°C for 30-35, tossing every 10 minutes. (Roasting in the oven at the same temperature works well too.) Heat ½ batch of salsa brava and place on a serving plate. Top with potato wedges, drizzle with aioli or mayonnaise and scatter with fresh chopped parsley.  

Pico de Gallo

Various Mexican recipes call for a topping of Pico de Gallo salsa. To make it, combine chopped tomato, finely diced onion, chopped coriander or parsley and green chilli (optional). Season and toss with a dash of lemon juice or vinegar. 

 Also read: 4 yummy ways to use your potatoes 

Salsa brava 

Makes 1L 

Most famously used for patatas bravas, this sauce is more than a one-hit-wonder. Make a double batch and use to poach eggs Shakshuka- style, tossed through steamed green veggies or serve spooned over pan-fried fish or chicken, or a dip for chicken strips.  

Ingredients

2 large red peppers 
3 Tbsp olive oil
2 onions, chopped 
5 cloves garlic 
2 cans (400g each) chopped tomatoes
2 Tbsp smoked paprika 
1 tsp (5ml) cayenne pepper 
Salt and milled pepper  

Method 

1. Char red peppers over an open gas hob flame until blackened all over. Alternatively, if you don’t have a gas hob, grill in the oven on high. Cool peppers, then core and discard seeds, and dice peppers. Set aside. 
2. Heat oil in a pot and sauté onion over medium- high heat for 8-10 minutes, until soft and golden.
3. Add diced pepper and garlic, and cook for 2 minutes.
4. Add remaining ingredients and simmer for 10-15 minutes until reduced to a relish consistency. Season and serve.  

Recipes and styling: Liezl Vermeulen 

Photography: Zhann Solomons 

Also read:

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Instead of providing regular store-bought crisps and dip the next time you have people over, why not make this tomato salsa and tortilla chips recipe!

SERVES 6 // COOK TIME ± 45 mins

INGREDIENTS
2 cups tomatoes of different colours, halved
2 red onions, finely chopped
1 cup diced cucumber
1 jalapeño, sliced
50 ml red wine vinegar
100 ml extra-virgin olive oil
Juice and zest of 1 lime
Salt and pepper
2 yellow peppers, diced
2 avocados, cubed
20 g coriander, chopped
10 g basil, chopped
10 g mint, chopped
For the tortilla chips
6 tortillas, each cut into 8 pieces
2 tbsp olive oil
Paprika, to dust

METHOD
1. Preheat oven to 180°C.
2. Combine the tomatoes, onions, cucumber, jalapeño, vinegar, 70 ml olive oil, and lime zest and juice in a bowl. Season well.
3. Heat the remaining olive oil in a pan over high heat and cook the yellow pepper until soft and slightly charred. Add the pepper to the salsa. Leave to marinate for 20 minutes, then add the avo, coriander, basil and mint.
For the tortilla chips
1. Place the tortillas on a baking tray and lightly brush with olive oil. Sprinkle paprika on top and place in the oven for 10–12 minutes or until crisp.
2. Remove from the oven and serve with the salsa.

Low-carb but still packing all the flavour, this Mexican pulled chicken on brinjal steaks recipe is one for the healthy books!

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This halloumi sticks with red pepper salsa and avocado creme recipe is a spectacular, fresh and an overall crowd pleasing dish!

SERVES  4 // COOK TIME 1 hour

INGREDIENTS
For the halloumi sticks
160 g halloumi
Olive oil, to brush
250 g phyllo
1 egg, whisked
Vegetable oil, to deep-fry
For the avocado creme
⅓ cup yoghurt
1 avocado
Juice of 1 lemon
2 tbsp chopped mint
For the red-pepper salsa
125 g cherry tomatoes
1 red pepper
1 tbsp olive oil
1 tsp dried chilli

METHOD
For the halloumi sticks
1. Cut the halloumi into 1 cm sticks. Brush with olive oil.
2. Cut each sheet of phyllo into 2 long strips to fit the halloumi sticks. Place a halloumi stick on the edge of each strip and roll up tightly. Seal the edges with whisked egg.
3. Heat the vegetable oil in a pot and fry the halloumi sticks in batches until golden and crispy, about 45 seconds per batch. Drain on paper towel.
For the avocado creme
1. Blend together all the ingredients until smooth.
For the red-pepper salsa
1. Preheat oven to 200°C.
2. Toss together tomatoes, pepper and oil. Roast for 15 minutes. Remove the tomatoes and set aside. Roast the pepper until charred and blistered.
3. Place the pepper in a ziplock bag and leave for 20 minutes to sweat. Remove from the bag, peel and seed.
4. Place the roast pepper and tomatoes, chilli, salt and pepper in a blender, and blend until slightly chunky.
5. Serve the red-pepper salsa and avocado creme with the halloumi sticks

Recipes & styling: Amerae Vercueil
Photography: Andreas Eiselen

For another cheese filled dish try our scrumptious loaded cheese toasties recipe!

The post Halloumi sticks with red-pepper salsa and avocado creme appeared first on MyKitchen.

This grilled chicken breast with raw veggie salsa recipe is the ultimate clean meal that will help you get summer body ready.

SERVES 4 // COOK TIME 30 min

INGREDIENTS

For the chicken
4 lean chicken breast fillets, butterflied all the way through
Olive oil, to drizzle
4 sprigs thyme, leaves only
Zest and juice of 1 lemon
1 clove garlic, peeled and crushed
1 tsp smoked paprika
Salt and pepper
For the salsa
4 spring onions, sliced
1 red, 1 yellow and 1 green pepper, seeded and diced
1 small cucumber, seeded and diced
1 mielie, kernels only
1 avocado, peeled and diced
Handful cherry tomatoes, halved
Handful radishes, thinly sliced
Handful sugar snap peas, chopped
Handful parsley, chopped
For the dressing
60 ml olive oil
1 tsp wholegrain mustard
Squeeze honey
1 chilli, seeded and chopped
Juice and zest of 1 lemon

METHOD
1. Place chicken in a dish and drizzle with oil. Season with the rest of the ingredients. Marinate for 20 minutes.
2. Mix all the salsa ingredients. Season with salt and pepper.
3. Place all of the dressing ingredients in a jar and shake.
4. Pour the dressing over the salsa and leave it to marinate while you grill the chicken.
5. Heat a griddle pan and grill the chicken for 3–4 minutes on each side, until lightly charred and cooked through.
6. Serve the chicken with a large spoonful of salsa

This wholesome feta-stuffed chicken with rocket salad has everything you need in a meal: lean protein, healthy fats, greens, cheese… Need we say more?

The post Grilled chicken breast with raw veggie salsa appeared first on MyKitchen.

Enjoy your brekkie any time of the day with our scrumptious (and oh-so vegetarian) cornbread French toast with salsa.

SERVES 6 //COOK TIME 1 hour

INGREDIENTS
For the salsa
1 red pepper, seeded and finely chopped
2 tomatoes, seeded and chopped
½ red onion, finely chopped
1 garlic clove, minced
1 green chilli, seeded and finely sliced
1 tbsp lime juice
¼ cup coriander, finely chopped
1 tsp sugar
For the French toast
3½ cups milk
1 tin sweetcorn
½ cup vegetable oil
5 eggs
1 cup amasi
3 cups flour
2¼ cups maize meal
4 tsp baking powder
2 tsp salt
6 tbsp butter

METHOD
For the salsa
1. Mix all the ingredients together until everything is 
well combined. Set aside.
For the French toast
1. Preheat oven to 180°C. Grease and line a loaf tin.
2. Blend 2½ cups of the milk with the sweetcorn, oil, 2 eggs and the amasi, until smooth.
3. Mix together the flour, maize meal, baking powder and salt. Fold into the sweetcorn mixture.
4. Pour into the prepared tin and bake for 1 hour until golden brown. Cool and remove 
from the tin.
5. Whisk the remaining eggs and milk together. Slice the cornbread and dip each slice into the egg mixture. Set them aside for 10 minutes.
6. Melt the butter in a large pan over medium-high heat. Fry the cornbread for 3–4 minutes on either side, until golden brown. Drain on paper towel.
7. Serve the salsa spooned over the French toast with extra lime and coriander on the side.

Recipe: Jezza-Rae Larsen
Styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

For pastry-wrapped goodness, try your hand at our Meat-free morogo, butternut and samp pie!

The post Cornbread French Toast With Salsa appeared first on MyKitchen.

For those hot days when you just need something light and cool, whip out this quick and easy crisp wholewheat bread recipe!

SERVES 6 // COOKING TIME 25 min

INGREDIENTS
1 wholewheat baguette
4 tbsp olive oil
1 tsp salt
2 garlic cloves, peeled + 1 peeled and grated
250 g exotic tomatoes, sliced
½ tsp honey
1 lemon, zested and juiced
Handful basil, chopped
Salt and pepper

METHOD
1. Preheat oven to 200°C.
2. Cut the baguette lengthways, then into large slices. Drizzle with 2 tbsp olive oil, sprinkle with salt and arrange on a baking tray.
3. Bake for 15 minutes, until crisp. Remove from the oven and rub with garlic cloves.
4. For the tomato salsa, combine the tomatoes, grated garlic, honey, lemon zest and juice, basil and 2 tbsp olive oil in a bowl. Season to taste.
5. Spoon the salsa on to the crisp bread, along with any juices, and serve.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

Is there anything salsa doesn’t pair with? Try it on this healthy vegan socca.

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