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.

Who knew these two favourites could make the ultimate South African treat? Our home-made roosterkoek with biltong cream cheese is the ultimate comfort dish!

SERVES 4–6 // COOKING TIME 1 hour 50 min

INGREDIENTS
For the roosterkoek
¾ cup warm water
2 tbsp warm milk
2½ tsp instant dry yeast
1 tbsp sugar
2 cups flour
½ tsp salt
2 tbsp melted butter
For the onions
2 onions, sliced
2 tbsp balsamic vinegar
¼ cup red wine
3 tbsp chutney
For the biltong cream cheese
1 cup cream cheese
¼ cup biltong powder
2 tbsp milk
To serve
1 cup torn rocket
⅓  cup chopped biltong
¼ cup chopped walnuts

METHOD
For the roosterkoek
1. Mix together ¼ cup of the water with the milk. Add the yeast and sugar, and set aside in a warm spot until foamy, about 5 minutes.
2. In a separate bowl, mix together the flour and salt. Make a well in the centre and add the remaining water and the butter. Mix by slowly incorporating the flour until a sticky dough forms. Add the yeast mixture and mix again until fully combined.
3. Turn out onto a floured surface and knead for 5 minutes. Transfer to a greased bowl and cover with a damp cloth. Allow to proof in a warm place for 50 minutes, till doubled in size.
4. Divide the dough into 4 pieces and shape each into a rectangle. Proof again for 10 minutes.
5. Braai over hot coals or in the oven at 180ºC on a greased braai grid or baking tray for 10–15 minutes, turning halfway, until cooked through.
For the onions
1. In a pan over low heat, fry the onions in the oil until golden brown and starting to caramelise, about 15 minutes.
2. Add the balsamic vinegar and wine and heat, stirring, for 1 minute. Add the chutney and simmer for 3–4 minutes, until the onions are sticky and soft.
For the biltong cream cheese
1. Mix all the ingredients together to combine.
To serve
1. Cut each roosterkoek in half and spread some cream cheese on one side.
2. Top with caramelised onions, biltong cream cheese, rocket, biltong pieces and walnuts.
3. You can either sandwich them closed or make extra filling for the other halves and serve them as open sandwiches.

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

Keen to try another delicious combo? How about these biltong pie pops.

The post Home-made roosterkoek with biltong cream cheese appeared first on MyKitchen.

Umleqwa is a traditional dish that uses an indigenous chicken that is mostly homegrown. Serve this dish over rice, samp or pap to make a hearty meal for the family.

SERVES 10–12 // COOKING TIME 2 hours 20 min

INGREDIENTS
3 tbsp olive oil
1 onion, sliced
2 tbsp mild curry powder
1 tbsp smoked paprika
2.2–2.4 kg chicken pieces
5 rosemary sprigs, leaves picked and finely chopped
4 garlic cloves, thinly sliced
3 dried bay leaves
1 beef stock cube
1 red pepper, roughly chopped
1 yellow pepper, roughly chopped

METHOD
1. Heat the oil in a large pot over medium heat. Add the onion and sweat for 1 minute. Then add the curry powder and paprika and cook for 1 minute.
2. Add the chicken and stir everything together until the chicken is evenly coated in the spices.
3. Add all the remaining ingredients, except the red and yellow peppers. Add enough water to cover the chicken completely and increase the heat to medium high. Cover and cook for 2 hours, topping up with more water if necessary.
4. Add the peppers and cook uncovered for another 20–30 minutes, until the liquid has thickened and reduced.
5. Serve warm, sprinkled with fresh parsley.

Recipe: Liziwe Matloha
Styling: Elizabeth Mackenzie
Photography: Andreas Eiselen // HMimages.co.za

Loved this hearty umleqwa favourite from chef Liziwe? Try this delicious isidudu breakfast from MK reader Khaya Mbweu.

The post This traditional umleqwa gets a modern update appeared first on MyKitchen.

This local favourite goes full vegetarian with our unique roast veg gatsby. The most delicious sweet potato fries included! 

SERVES 4 // COOKING TIME 45 min

INGREDIENTS
6 baby marrows, halved lengthways
2 sweet potatoes, sliced into fries
Olive oil
Salt and pepper
½ cup cream cheese
Small bunch fresh coriander, finely chopped
4 tsp honey
4 tsp mustard
½ tsp ground coriander or cumin
2–3 tbsp milk
1 baguette, sliced lengthways
Handful salad leaves

METHOD
1. Preheat oven to 180°C.
2. Arrange the baby marrows and sweet potatoes on a baking tray. Drizzle with oil and season well. Bake for 25–30 minutes, until cooked through.
3. Combine the cream cheese, fresh coriander, honey, mustard, and ground coriander or cumin. Season. Add enough milk to thin the mixture to the consistency of whipped cream.
4. Spread the seasoned cream cheese on the baguette. Top with the roast vegetables and salad leaves. Cut into 4 and serve.

TIP: You can turn this yummy dish into a vegan meal by replacing the cream cheese with hummus and sweetening it with maple or agave syrup.

The post Roast veg gatsby appeared first on MyKitchen.

Now if this isn’t a breakfast for champions, we don’t know what is. A good old proudly South African gatsby doesn’t have to be as plain as meat, slap chips and tomato sauce. Instead, go for eggs and bacon in place of the protein and use baked beans to replace the tomato sauce. And the chips. Well, we just had to make hash browns.

SERVES 4 // COOKING TIME 25 mins

INGREDIENTS
4 potatoes, grated
2 tbsp salt
Vegetable oil, to fry
200g bacon
400g tin baked beans
4 eggs
1 baguette, sliced lengthways

METHOD
1. Squeeze excess liquid out of the potatoes and pat dry. Season with salt and form into patties.
2. Heat a few glugs of oil in a pan and fry the hash browns for 10 minutes on each side, until golden. Drain on paper towel.
3. Grill the bacon in the oven until crispy. Heat up the beans. Fry the eggs to your liking.
4. Cover the baguette with beans, hash browns, bacon and eggs. Cut into 4 and serve.

The post Bacon and egg gatsby appeared first on MyKitchen.