We made a few tweaks to one of SA’s classics and created a meat-free chickpea bunny chow, complete with mango atchar for extra flavour.

SERVES 4 // COOKING TIME 25 min

INGREDIENTS
3 tbsp vegetable oil
½ onion, chopped
1 green pepper, chopped
2 garlic cloves, grated
1 carrot, grated
2 tbsp curry powder
1 tbsp chutney
1 tin chopped tomatoes
2 tins chickpeas, drained
1 government loaf, cut into 4
1 cup mango atchar
Handful coriander

METHOD
1. Heat the oil in a large pot. Add the onion and cook for 5 minutes, until soft.
2. Add the green pepper, garlic, carrot and curry powder. Fry for another 5 minutes, until fragrant.
3. Add the chutney and chopped tomatoes. Mix well and allow to simmer for 10 minutes.
4. Add the chickpeas and cook for another 5 minutes. Season to taste.
5. Hollow out the government loaf pieces and fill each with the chickpea curry filling. Serve with mango atchar and fresh coriander.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto

Loved this healthy spin? Wait until you try our nutritious version of the classic chicken fatteh.

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Instead of having the usual boerewors rolls for Sunday lunch, why not try these super tasty beer-marinated boerewors gyros?

SERVES 4// PREP TIME 55 min// COOK TIME 50 m

INGREDIENTS
For the boerewors
1 cup beer
1 garlic clove, minced
1 tbsp finely chopped rosemary 
Zest of 1 lemon
Juice of ½ lemon
500 g boerewors
For the grilled vegetables 
¼ cup olive oil
Zest and juice of 1 lemon 
2 tbsp finely chopped rosemary
2 garlic cloves, minced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 large brinjal, sliced in 1 cm thick rounds
1 large red onion, cut in 1 cm wedges
700 g packet pitted green olives, drained
For the tzatziki
½ cucumber
1 tsp Cerebos salt
1 cup double-cream yoghurt
Juice of ½ lemon
2 tbsp olive oil
To serve
1 packet flour wraps

METHOD
For the boerewors 
1. Mix the beer, garlic, rosemary, lemon zest and lemon juice in a bowl, and place in an airtight container. Thoroughly coat the boerewors in the marinade and leave to marinate in the fridge for at least 2 hours or overnight. 
2. Preheat oven to 180°C. Remove boerewors from the marinade and place directly onto a baking tray. Roast for 35 minutes, then set the oven to grill and cook for 5 more minutes to caramelise.
For the grilled vegetables
1. Preheat the oven to grill.
2. Mix the olive oil, lemon zest and juice, rosemary and garlic in a large bowl. Add in the vegetables and toss to coat evenly in sauce.
3. Place in an airtight container and allow to marinate in the fridge for at least 30 minutes.
4. Preheat the oven to grill and place veggies on a baking tray and grill for 15–20 minutes or until tender and starting to caramelise.
For the tzatziki
1. Grate the cucumber and place in a colander. Sprinkle over salt and allow to rest for 10 minutes to draw out the juices.
2. Squeeze any excess liquid from the cucumber and place in a bowl with the yoghurt, lemon juice and olive oil. Mix well to combine.
To serve
1. Heat wraps according to package instructions. Generously fill with beer-marinated boerewors and grilled vegetables, then top with tzatziki.

For an alcohol-free version of this dish, use non-alcoholic beer, soda water or stock.

Recipes & styling: Marizka du Toit
Photography: Jurie Senekal

Spice up your spaghetti and meatballs, the ultimate childhood comfort food, by making our delicious Mediterranean meatball recipe.

The post Beer-marinated boerewors gyros appeared first on MyKitchen.

Regular spaghetti with meatballs? How boring. Rather embrace your South African heritage and make spaghetti with BOERIE meatballs instead!

SERVES 4 // COOK TIME ± 1 hour

INGREDIENTS
200g boerewors, casing removed
3 tbsp breadcrumbs
1 tbsp olive oil
410g tin chopped tomatoes
1 tbsp caster sugar
1 tbsp soy sauce
2 tbsp Worcestershire sauce
2 tbsp balsamic vinegar
Salt and pepper
500g spaghetti, cooked according to packet instructions
Parsley, to garnish

METHOD
1. Mix the boerewors and breadcrumbs in a bowl. Roll into 20 balls.
2. Heat the oil in a pot over high heat and brown the meatballs.
3. Reduce the heat, add the tomatoes, sugar, soy and Worcestershire sauces and balsamic vinegar. Simmer for 25 minutes, then season.
4. Serve the meatballs and sauce with the pasta, and garnish with parsley.

Nothing does the trick quite like a big plate of pork bangers and mash. We gave it a bit of an upgrade with tomatoes, onions and fresh herbs.

The post Spaghetti with boerie meatballs 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.

Looking for new ways to spice up your braai meat? Try these South African-style boerewors corn dogs for a yummy twist on a local favourite.

MAKES 6 //COOKING TIME 15 min

INGREDIENTS
6 pieces boerewors
¾ cup maize meal
1 cup flour
2 tsp sugar
2 tsp baking powder
1 egg
¾ cup milk

METHOD
1. Fry the boerewors in some oil in a pan over medium heat for 6–8 minutes, until cooked.
2. In the meantime, mix together the maize meal, ¾ cup of the flour, sugar and baking powder. Season with salt and pepper.
3. Whisk in the egg and milk, and transfer the batter to a jug or tall glass.
4. Insert a skewer into each piece of boerewors. Wipe away any excess oil with a paper towel and roll the boerie in the remaining flour.
5. Heat enough oil to deep-fry over medium heat, ensuring the oil is deep enough to fry an entire piece of boerewors.
6. Working in batches, first dunk the boerewors into the batter, and then deep-fry for 2–3 minutes until golden brown and crispy. Serve hot.

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

If you’re keen for a low-carb option, you have to try our cauliflower pap and wors!

The post South African-style boerewors corn dogs appeared first on MyKitchen.

Traditional fish and chips is one of SA’s best-loved street foods! Whether it’s strolling along a breezy wharf munching on a small portion wrapped in newspaper, or stopping at your local corner shop for a quick dinner on the way home from work, there are plenty of ways to enjoy this delicious treat. Here, we show you how to prep your own at home.

SERVES 4–6 // COOKING TIME 25 min

INGREDIENTS
For the tartare sauce
1½ cups mayonnaise
2 gherkins, finely chopped
2 tbsp lemon juice
2 tbsp chopped dill
1 tbsp Worcestershire sauce
For the chilli salt
⅓  cup sea salt flakes
1 tbsp chilli flakes
1 tsp paprika
For the chips
6 potatoes, cut into wedges
For the fish
1½ cups flour
1 tsp baking powder
1 tsp salt
1 tsp black pepper
1 tbsp garlic powder
½ tbsp paprika
1 cup beer
1 egg
4 hake fillets, cut into strips

METHOD
For the tartare sauce
1. Mix all the ingredients together and refrigerate.
For the chilli salt
1. Mix all the ingredients together and set aside.
For the chips
1. Heat enough oil to deep-fry in a pot over medium-high heat.
2. Add the wedges to the pot and deep-fry until golden brown and cooked through.
3. Remove with a slotted spoon and drain on a paper towel.
4. Season with the chilli salt.
For the fish
1. Mix all of the dry ingredients together.
2. Whisk the beer and egg together and then add it to the dry ingredients.
3. Dip the hake fillets into the batter, allowing any excess to drip off.
4. Working in batches, deep-fry the fish for about 5 minutes, until golden brown and cooked. Remove with a slotted spoon and drain on paper towel.

Recipe & styling: Chiara Turilli
Photography: Gareth van Nelson // HMimages.co.za

The gatsby is another South African street food favourite. We made ours with calamari for a fun seafood twist.

The post COOK THE COVER: Traditional fish and chips appeared first on MyKitchen.