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 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.

Planning a family road trip over the long weekend and not sure what to pack? Whether you’re the driver, passenger princess or strapped in the back, our cheap and cheerful padkos nibbles are here to keep everyone going!  

Travel Nibbles – Fuel-packed snacks   

Choc-coconut peanut clusters 

Makes 24

Turn up the crunch by swapping out the smooth peanut butter for a crunchy version.  

Method 

You’ll need 24 cupcake holders to fill two 12-hole muffin trays. Combine ½ tub (200g) smooth peanut butter and ¼ cup (60ml) sifted icing sugar and mix well. Set aside. Melt together 3 big slabs (150g each) dark chocolate and 1 Tbsp (15ml) canola oil in the microwave at 10-second intervals, gently stirring after each one. Tip in 2 cups (275g) salted peanuts and ½ cup (45g) desiccated coconut and mix well. Drop about 1-2 teaspoonfuls of the chocolate-peanut mixture into each cupcake holder, then drop a small blob, about half a teaspoon of peanut butter- icing sugar mixture into the centre of each peanut cluster. Top the peanut butter blob with more chocolate mixture to cover it. Allow the mixture to set at room temperature until firm.

Chocolate and caramel popcorn trail mix 

Makes about 8 cups (2L)

You can easily swap out M&Ms for smarties or even chocolate chips if you like.

Ingredients

7 cups (1.75L) popped popcorn 
½ box (175g) wheat cereal (we used Jungle Crunchalots Fillows cereal) 
1 cup corn flakes
1 packet (100g) walnuts or peanuts
1 packet (200g) M&M’s  

For the caramel

½ cup (125g) cubed butter 1 cup (220g) brown sugar 
1/3 cup (80ml) golden syrup
1 tsp (5ml) bicarbonate of soda 1 tsp (5ml) vanilla essence
1 tsp (5ml) fine salt  

Method 

1. Combine the popcorn, cereal, corn flakes and nuts in a large bowl. Set aside. 
2. Melt the butter over medium heat.
3. Add the sugar, syrup and stir well to combine.
4. Bring mixture to a boil, while stirring.
5. Reduce the heat and stir for another 5-8 minutes.
6. Remove from heat and whisk in bicarbonate of soda, vanilla and salt.
7. Pour over popcorn mixture and mix to coat well.
8. Arrange popcorn in a single layer onto greased and lined baking trays.
9. Bake at 180°C for about 15-20 minutes, tossing every 5 minutes.
10. Allow to cool before tossing through M&M’s.
11. Store the trail mix in an airtight container.  

Biltong & ranch – spiced popcorn trail mix 

Makes about 8 cups (2L)

No sour cream popcorn seasoning? Mix together 1⁄4 cup (60ml) milk powder and 11⁄2 tsp (8ml) cream of tartar. 

Ingredients

For the ranch spice

3 Tbsp (45ml) sour cream popcorn seasoning
1 Tbsp (15ml) each garlic and onion powder
2 tsp (10ml) mixed herbs
2 tsp (10ml) dried dill
1 ½ tsp (5ml) fine salt
1 tsp (5ml) sugar 
1 tsp (5ml) mustard powder 
Milled pepper  

1 packet (200g) pretzel and cracker mix (or plain pretzels) 
1 cup (50g) corn flakes
1 packet (250g) salted peanuts 
1⁄4 cup (60ml) melted butter
6 cups (1.5L) popped popcorn 
1 cup (50g) biltong rugby mix (or a mix of biltong, salami or dried sliced meats)   

Method 

1. Combine the ranch spice ingredients. Set aside.
2. Combine the pretzel mix, corn flakes and nuts. 
3. Add the ranch spice to the butter and mix well.
4. Pour over pretzel mix and toss to coat well. 
5. Add popcorn and give it another toss, making sure to coat lightly.
6. Spread evenly onto a lined baking tray. 
7. Bake at 180°C for about 15 minutes, stirring every 5 minutes until toasted.
8. Mix through biltong rugby mix and bake for another 8-10 minutes. 
9. Cool completely before tossing through the biltong mix, then store it in an airtight container. 

Super sarmies – Travel approved

Pastrami and cheese loaf with atchar mayo 

Serves 6-8  

For the really long roads you’ll need a sturdier base. Simply swap out the French loaf for a baguette.

Ingredients

¼ cup mango atchar
1 cup mayonnaise
salt and milled pepper
1 french loaf (2 mini loaves work well too)
butter for toasting
1 packet (80g) rocket (or butter lettuce) 
10-12 cheddar slices
1-2 packets (125g each) sliced pastrami, sliced ham or shaved chicken
6-8 pickles, cut into ribbons 
1 avocado, sliced   

Method 

1. Combine atchar and mayo and season. Set aside.
2. Halve the French loaf lengthways, making sure not to cut all the way through and toast in a pan with butter.
3. Spread the mayo mixture onto both halves.  
4. Layer with rocket, cheese, sliced pastrami, pickles and avo.
5. Sandwich closed and serve. 

Triple chicken club sarmie 

Serves 8

Using three slices of bread instead of just two makes for a much more sturdy sarmie, perfect for those long road trips.

Ingredients

1-2 avocados, smashed 
squeeze lemon juice
salt and milled pepper
1 loaf sliced bread, toasted on both sides 
½ – 1 cup mayonnaise
½ head butter lettuce, leaves separated 
16 Emmental or Gouda slices
4 tomatoes, sliced
2 packets (125g each) shaved chargrilled chicken  

For serving

potato crisps 
pickles  

Method

1. Combine smashed avo with lemon juice and season. Set aside.
2. Spread the bread slices with mayo.
3. Layer one slice of bread with lettuce, cheese, smashed avo, tomato and chargrilled chicken.
4. Top with another slice of bread and repeat the layering process.
5. Sandwich closed with a third slice of bread.
6. Cut into triangles, secure with a toothpick and serve.
 

Jerk-spiced chicken wings  

Serves 8

Serve these as is, with store-bought tzatziki or a herbed yoghurt sauce.  

Ingredients

800g-1kg chicken wings 
Salt and milled pepper 
¼ cup jerk spice
Glug olive or canola oil  

For serving

Grilled or fresh pineapple chunks, optional
Lime halves or wedges 
Herbed yoghurt sauce (mix 1 cup yoghurt with a handful chopped coriander and juice (30ml) and grated peel of ½ a lemon)  

Method 

1. Cut the chicken wings into smaller portions. Season well.
2.  Combine the jerk spice and oil then rub over chicken to coat well.
3. Marinate for at least 30 minutes or overnight.
4. Roast in the oven at 160°C for about 20 minutes, tossing halfway through.  
5. Serve with the pineapple, lime and herbed yoghurt sauce on the side. 

Jerk spice

Makes about 1 cup

Combine 2 Tbsp each dried thyme, garlic powder (or crushed flakes), onion powder, cayenne pepper, smoked paprika and sugar, 1 Tbsp dried parsley, 2 tsp each allspice, cinnamon, nutmeg, chilli flakes, salt and milled pepper. Mix well, store in an airtight container and use as needed.

Recipes & Styling: Gail Damon
Photographs: Zhann Solomons

The post Tasty padkos nibbles for your next road trip appeared first on MyKitchen.

Looking for a little lunch inspiration? Transform your midday meal with a toasted chicken sandwich! The homemade red onion and balsamic relish is the perfect accompaniment.

SERVES 4

INGREDIENTS
For the sandwich
2 chicken breasts, cooked
200g cream cheese
150g cheddar, grated
2 tbsp chopped chives
8 slices rustic bread
1 tbsp butter, melted
For the dressing
1 large red onion, thinly sliced
¼ cup balsamic vinegar
2 tbsp sugar

METHOD
For the sandwich
1. Preheat a griddle pan.
2. Slice the cooked chicken breasts on the diagonal, about 1 cm thick.
3. In a bowl, mix the cream cheese, cheddar and chives together to form a paste.
4. Spread the cheese mixture on all the slices of bread, and then place the chicken on 4 of the slices. Close each sandwich.
5. Brush butter on the outside of each sandwich and grill in the griddle pan for 3 minutes on each side, or until the bread is toasted and the cheese has melted. Serve immediately.
For the relish
1. Place the onion, vinegar and sugar in a jar and seal.
2. Shake for 5 minutes, then set aside for 10 minutes. Serve with the sandwiches.

Lots of leftovers? Use up your roast for this turkey caesar salad – it’s so good it might just compete with your mains for the spotlight!

The post Chicken sandwich with pickled red onion relish appeared first on MyKitchen.

You may be a bit sceptical about this combo, but just wait till you take a bite of these mouth-watering coffee steak sarmies. You’ll be hooked!

SERVES 4 // COOKING TIME 15 min

INGREDIENTS
250 g hanger steak
¼ cup ground coffee
5 tbsp olive oil
Salt and black pepper
¼ cup mustard
¼ cup mayonnaise
5 tbsp lemon juice
1 ciabatta, halved lengthways
1 red onion, peeled and thinly sliced
Handful rocket

METHOD
1. Rub the steak with the coffee, drizzle with olive oil and season with salt and pepper.
2. Heat a griddle pan until smoking hot. Fry the steak for 3 minutes on each side. Allow to rest for 5 minutes, then slice.
3. Mix the mustard, mayo and lemon juice.
4. Spread half the mixture on the bottom half of the ciabatta. Top with the steak, onion and rocket. Drizzle with remaining sauce. Sandwich with the other half of the ciabatta.
5. Slice into sandwiches, or wrap up for a delicious takeaway later!

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

The post Coffee steak sarmies appeared first on MyKitchen.

This is the perfect recipe for when you have leftover steak, braai meat or roast beef from the weekend. Use it to make these amazing steak sarmies to enjoy for lunch this week.

MAKES 4 // COOKING TIME 40 min

INGREDIENTS
3 tbsp white vinegar
1 tbsp sugar
1 tsp salt
1 red onion, peeled and sliced
12 slices bread
400g leftover steak, sliced
2 tbsp BBQ sauce
60 ml mayonnaise
1 tbsp wholegrain mustard
6 gherkins, sliced lengthways
4 slices cheese
2 handfuls mixed greens

METHOD
1. Combine vinegar, sugar and salt. Pour over onion and leave to pickle for 10 minutes.
2. Brush bread with oil and toast under the grill.
3. In a hot pan, toss steak in BBQ sauce to heat.
4. Mix mayo and mustard.
5. Build sarmies with toast, steak, mustard-mayo, onions, gherkins, cheese and greens.

The post Steak sarmies appeared first on MyKitchen.