Next-level sarmies so good they work as a quick dinner. Barely crack a sweat making the onions, then store-bought bread and meat do the rest. 

Cubano sandwich with rum onions 

Ingredients

2 onions, sliced 
Knob butter 
Glug oil 
¼ cup rum (optional) 
16 slices ciabatta 
¼ cup Dijon mustard
24 slices roast beef (Gypsy ham slices work well, too)
16 slices emmental
4 gherkins, thinly sliced 

Method

1. Fry onion over medium heat in melted butter and oil until softened. 
2. Increase heat and add rum, if using. Cook until evaporated, about 15 minutes.
3. Smear half the bread with mustard.
4. Top slices with beef, cheese, gherkin and fried onion. 
5. Sandwich together with remaining slices.
6. Toast sandwiches in a hot non-stick pan (or even over the braai) until cheese has melted, turning frequently. 
7. Serve warm.

By: Lichelle May
Photography by: Fresh Living magazine
Text courtesy of MyKitchen magazine

Also read: Southern chicken biscuit sandwich 

The post Cubano sandwich with rum onions  appeared first on MyKitchen.

This Potato & chorizo pambazo hands down the fan favourite in our office, although the term “wet sandwich” wasn’t at first very appealing. Think of this as a bougie chip roll with some added heat. Convinced yet? 

Potato & chorizo pambazo 

Makes 6 

This was hands down the fan favourite in our office, although the term “wet sandwich” wasn’t at first very appealing. Think of this as a bougie chip roll with some added heat. Convinced yet? 

Ingredients

For the sauce 

2 onions, quartered
3 cloves garlic, halved
⅓ cup chipotle in adobo
⅓ – ½ cup vegetable stock
Salt  

5 potatoes, cut into 3cm cubes
Salt and milled pepper
Oil, for frying
200g Spanish chorizo, (half sliced, half finely chopped)
6 large soft rolls  

For the filling 

½ cup sour cream
200g ricotta (feta works well too)
1 red onion, sliced
Shredded butter or gem lettuce (optional)
Salsa verde 

Method 

1. Char onions and garlic in a dry pan over high heat until lightly blackened.
2. Combine onion, garlic and remaining sauce ingredients in a jug blender and blitz until smooth. Set aside.
3. Par-cook potato cubes in well-salted water for 12–15 minutes, or until tender but not falling apart. Drain them well.
4. Heat a glug of oil in a pan over medium heat. Fry chorizo for 3 minutes. Add potatoes and continue cooking for another 5–8 minutes, or until potatoes are golden. Season.
5. Dip bread in prepared sauce, covering the outside completely and soaking for 30 seconds.
6. Shallow-fry bread in a clean pan on both sides until crispy.
7. Remove and slice open, keeping attached on one end.
8. Layer sour cream, ricotta, onion, lettuce (if using) and potato-mixture on top. Drizzle with salsa verde and serve.

Recipes & styling: Liezl Vermeulen  

Photographs: Zhann Solomons 

Also read: Southern chicken biscuit sandwich 

The post Potato & chorizo pambazo  appeared first on MyKitchen.

An American “biscuit” is distinctly different from the biscuits (or cookies) we know. With the texture of a scone, this rich and crunchy bread should be loaded up with cheese sauce. 

Southern chicken biscuit sandwich 

Serves 2-3 

Ingredients 

For the biscuits 

2 cups (300g) self-raising flour
2 tsp (10ml) salt
Milled pepper
1 tsp (5ml) garlic powder
Handful chopped herbs (dill, chives or parsley work well)
½ cup (125g) butter, ice cold 
1 cup (250ml) buttermilk
1 egg, whisked  

For the crumbed chicken 

4 chicken breast fillets
Salt and milled pepper
1½ cups flour
2 tsp smoked paprika
1 tsp cayenne pepper
2 cups buttermilk 

For the cheese sauce 

60g butter
60g flour
Salt
3 cups milk
2 cups grated Cheddar 
American yellow mustard
4 fried eggs
Butter lettuce and salad tomatoes (optional) 

Method 

1. For biscuits, combine dry ingredients and herbs. Grate butter into dry ingredients and herbs.
2. Grate butter into dry ingredients. Add buttermilk and mix lightly until the dough comes together.  
3. Turn out onto a work surface and create a thick (about 6cm-high) dough.
4. Cut out two 8cm circles using a cookie cutter, keeping the height. (Reshape and repeat with remaining dough.)
5. Place on a lined baking tray and chill for 15 minutes.
6. Brush tops of biscuits with egg and bake at 180°C for 20–25 minutes, or until golden brown. Cool and set aside.
7. For the chicken, flatten breasts (using a meat mallet or rolling pin) and season.
8. Combine flour, seasonings and cup buttermilk, mixing to create flakes.
9. Dip chicken in remaining buttermilk and then in flour mixture. Repeat to create a second coating. Place in a single layer in the fridge and chill for 15 minutes for crumb to set.
10. Shallow-fry chicken over medium heat for about 5 minutes a side, or until golden. Drain on kitchen paper and season again while hot. 
11. To make cheese sauce, heat butter in a pot until melted. Add flour and whisk to create a roux. Gradually add the milk while whisking continuously. Bring to the boil, whisk in cheese and cook for 3 minutes.
12. To assemble, slice open biscuits and spread mustard over both halves then top bottom half with fried chicken, cheese sauce and a fried egg. Sandwich closed and serve. 

Recipes and styling: Liezl Vermeulen 

Photographs: Zhann Solomons 

Also read: 3 yummy fried chicken recipes

The post Southern chicken biscuit sandwich  appeared first on MyKitchen.

This Asian sarmie traditionally gets a schmear of paté, as influenced by the British settlers that found themselves in Vietnam. The crusty bread with airy texture, combined with crispy pork fat and juicy meat, was more than enough to fill our plates. Convinced yet? 

Pork belly bahn mi

Serves 4 

Ingredients 

1.2kg pork belly roast
½ cup coarse salt
4 cloves garlic, sliced
5cm ginger, sliced
¼ cup sugar
⅓ cup soy sauce 

2 Tbsp fish sauce
1 Top rice vinegar
1 Tbsp red chilli paste
1 cup beef stock
2 Tbsp Chinese 5-spice
2 medium baguettes
1 cucumber, sliced into ribbons using a veg peeler 5 carrots, cut into matchsticks
½ red pepper, sliced thinly
¾ cup mayonnaise
¼ cup sriracha
1 cup pickle mix vegetables 
Handful coriander, chopped 

Method 

1. Score pork fat, pat dry and sprinkle with coarse salt. Place uncovered in the fridge and leave to dry for 2 hours, or overnight if the time allows.
2. Preheat oven to 220°C.
3. Create a foil boat or parcel the size of the pork roast. (This ensures your meat stays covered while cooking, keeping it moist and juicy.) Place in a roasting pan.
4. Put garlic and ginger slices at the bottom of foil parcel.
5. Combine sugar, soy sauce, fish sauce, rice vinegar, chilli paste and stock over medium heat, stirring to combine.
6. Pour sauce into foil boat.
7. Rub meaty part of pork with spice and place in the sauce, making sure to keep fat exposed. (Add water if needed to cover meat.)
8. Roast for 20–25 minutes, or until fat starts to create bubbles and turns golden.
9. Turn heat down to 170°C and continue cooking for another 1.5 hours, or until meat is tender.
10. Remove meat from parcel and rest for 10 minutes, while pan juices are reducing in the oven, creating a sauce.
11. Place pork fat-side down on a chopping board and slice into 8cm-long strips.
12. To assemble, spread bread with mayonnaise and sriracha. Top with pickled veg and pork belly.
13. Top with coriander and a drizzle of the reduced pork belly sauce.

Recipes & styling: Liezl Vermeulen  

Photographs: Zhann Solomons 

Also read: Al Pastor-inspired pulled pork tacos

The post Pork belly bahn mi recipe appeared first on MyKitchen.

Prepare these easy meals for the hot days without breaking a sweat. These no-fuss, no-cook meals are the ideal solutions to avoid a hot kitchen this summer. 

Barley salad with spinach and sardines 

 Serves 4 // Cooking time 30 minutes 

Ingredients 

For the dressing

⅓ cup olive oil
2 Tbsp white-wine vinegar
2 Tbsp honey
Zest and juice of 1 lemon 

For the salad

2 cups cherry tomatoes, halved
2 Tbsp olive oil
1 clove garlic, finely chopped
1½ cups cooked barley
2 cans pilchards, cleaned
1½ cups baby spinach
¾ cup bean sprouts 

Method 

1. For the dressing, whisk all the ingredients together.
2. For the barley salad, preheat oven to 200°C.
3. Toss tomatoes, olive oil and garlic together. Season and roast for 15 minutes. Set aside until cooled.
4. Place the barley at the bottom of a jar, followed by the tomatoes, pilchards and baby spinach. Top with bean sprouts and drizzle with the dressing.

Recipe: Jezza-Rae Larsen
Styling: Elizabeth Mackenzie
Photography: Sean Dollery // HMimages.co.za 

Budget-friendly coronation chicken sandwiches  

Makes 4–6 // Cooking time 25 min 

Ingredients 

For the chicken

1 store-bought rotisserie chicken, shredded
½ red onion, finely chopped
2½ tsp curry powder
¾ cup mayonnaise
¾ cup plain yoghurt
½ cup chutney
3 Tbsp chopped parsley
1 Tbsp olive oil
1 Tbsp apple cider vinegar 

For serving

2 baguettes, halved
8 lettuce leaves
2 tomatoes, thinly sliced
2 spring onions, thinly sliced

Method 

1. For the chicken, mix all the ingredients together and season.
2. Slice each half of the baguette open, making sure the two halves stay together.
3. Fill with lettuce, tomatoes and chicken, then top with spring onion.
4. Sprinkle with black pepper and serve.

Recipe: Jezza Rae Larsen
Styling: Elizabeth Mackenzie
Photography: Jotham van Tonder // HMimages.co.za 

Bean crunch wraps 

Serves 4 //  Preparation time 10 minutes// Cooking time 10 minutes 

Ingredients 

4 tortilla wraps
1 can red kidney beans, drained
1 tomato, chopped
¼ red cabbage, shredded
4 soft taco shells
100g cheddar, grated
1 avocado, mashed
5g parsley, chopped
Juice of 1 lemon 

Method 

1. Lay out the tortilla wraps and layer with the kidney beans, tomato and cabbage.
2. Sandwich closed with the taco shells and sprinkle with the cheddar.
3. Fold the edges of the tortillas over the taco shells to enclose.
4. Preheat the grill. Brush the wraps with olive oil and grill until the cheese has melted and is golden brown on top.
5. Mix together the avo, parsley and lemon juice, and season. Serve with the wraps. 

Recipes & styling: Amerae Vercueil
Photography: Samantha pinto 

Also read: 5 ways with lentils for summer 

The post 3 no-cook meals perfect for hot summer days  appeared first on MyKitchen.

Ready to up your picnic game? From beautiful BLT sandwiches to avocado, bacon and feta pizza rolls, pack these lovely light meals the next time you decide to dine al fresco.  

Mushroom quiche 

Serves 6 // Preparation time 30 minutes // Cooking time 45 minutes

Ingredients 

For the crust 

1 cup rye flour
½ cup wheat flour
1 tsp salt
8 Tbsp butter, chilled
4 Tbsp chilled water  

For the filling  

4 tbsp olive oil
3 leeks, finely chopped
250g white button mushrooms
3 eggs
1 cup milk
1 tsp fresh thyme, plus extra sprigs
2 Tbsp flour  

Method  

For the crust 

1. Mix together the flours and salt.
2. Chop the butter into small pieces and use your fingers to rub it into the flour mixture, until it resembles fine crumbs.
3. Gradually add the water and knead gently until the dough comes together.
4. Wrap in cling film and refrigerate for 30 minutes.
5. Preheat oven to 200°C. Grease and line 6 ramekins.
6. On a floured surface, roll out the dough to 5 mm thick.
7. Cut rounds from the dough and press into the bottom and up the sides of the prepared ramekins. Bake for 15 minutes, until crisp.

For the filling 

1. Lower oven temperature to 180°C.
2. Heat 1 Tbsp of the oil in a pan over medium and fry the leeks until soft. Remove from the pan.
3. Heat the remaining oil and brown the mushrooms for 5 minutes.
4. In a bowl, whisk the eggs, milk, thyme and flour until smooth. Season.
5. Divide the leeks between each crust and fill each one with the egg mixture. Top with mushrooms and a few sprigs of extra thyme.
6. Bake for 30 minutes, until puffed up and golden.

Recipes & styling: Chiara Turilli
Photography: Andreas Eiselen  

Avocado, biltong and feta pizza cones 

Makes 6 // Cooking time 15 minutes

Ingredients 

6 medium tortilla wraps
¾ cup tomato puree
1 tsp dried mixed herbs
2 cups grated mozzarella
1¼ cups sliced biltong
1¼ cups baby tomatoes, halved
1½ wheels feta, crumbled
½ avocado, chopped
¼ cup basil 

Method 

1. Preheat oven to 180°C. Shape six large pieces of foil into cones.
2. Brush both sides of each tortilla wrap with olive oil. Fold 5 cm of the bottom upwards to create a straight side. Then wrap around foil cones with the folded side at the bottom.
3. Close the bottom and secure the overlap with toothpicks to prevent it from unrolling.
4. Turn a muffin tray upside-down and arrange the cones in the spaces between the cups to prevent them from moving.
5. Bake for 10 minutes, turning halfway, until golden brown and holding their shape. Allow to cool.
6. Mix the tomato puree and dried herbs together.
7. Remove the foil from the tortilla cones and spread the tomato puree on the inside of each one. Layer with cheese, biltong, tomatoes, feta and more tomato puree until they are filled, leaving space for the avo.
8. Return the pizza cones to the muffin tray and bake for 5–6 minutes, until hot and the cheese is melted.
9. Top with avocado and fresh basil, and serve.

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

Salad jar with smoked chicken and rice noodles 

Makes 1 // Cooking time 15 minutes

Ingredients 

For the sauce 

1 garlic clove, grated
2 Tbsp fish sauce
1 Tbsp white-wine vinegar
1½ tbsp sugar
½ lime, juiced
½ red chilli, thinly sliced 

To serve 

1 cup rice noodles, cooked
½ cucumber, ribboned
1 carrot, peeled and julienned using a peeler
1 smoked chicken breast, shredded
Handful fresh coriander 

Method 

For the sauce 

1. Combine all the ingredients in a small bowl and whisk until the sugar is dissolved.

To serve 

1. Layer the jar, starting with rice noodles, followed by vegetables, chicken, herbs and seasoning, and dress with sauce.

Tip: If you aren’t a fan of rice noodles, simply swap them out for your favourite grain instead. 

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

Loaded BLT and chip sandwich with aioli 

 Serves 4 // Cooking time 20 minutes

Ingredients  

For the aioli 

½ cup mayonnaise
1 garlic clove, minced
Zest and juice of ½ lemon
1 tsp cayenne pepper 

For the sandwich 

8 slices bread
8 lettuce leaves
2 tomatoes, thinly sliced
16 slices streaky bacon, fried
2 cups salted potato chips
2 gherkins, thinly sliced 

Method 

For the aioli 

1. Combine all ingredients, mix well and set aside.

For the sandwich 

1. Lightly toast bread slices in a pan over medium-high heat.
2. Spread some aioli onto each slice and layer lettuce, tomato, bacon, chips and gherkins on top. Season and sandwich closed.

Recipe: Jezza-Rae Larsen
Styling: Elizabeth Mackenzie
Photography: Sean Dollery // HMimages.co.za 

The post 4 delicious light meals to pack in your picnic basket appeared first on MyKitchen.