Who doesn’t love a juicy bake for dinner? With winter almost here, it’s time to take out your trusty ovenproof dish and whip up this Spanish fish casserole.

SERVES 4 // COOKING TIME 50 min

INGREDIENTS
1 red onion, thinly sliced
2 garlic cloves, thinly sliced
1 tsp chilli flakes
2 tsp paprika
2 tbsp chopped parsley
½ cup black olives
400 g tin chopped tomatoes
1 cup baby tomatoes
1 green pepper, sliced
¾ cup vegetable stock
½ cup tomato puree
1 tbsp lemon juice
2 tsp sugar
2 hake fillets

METHOD
1. Preheat oven to 180°C.
2. Heat some oil in a pan over medium. Fry the onion for 5 minutes, until soft and slightly golden.
3. Add garlic, chilli flakes, paprika and parsley. Fry for 2 minutes, until fragrant.
4. Add the olives, chopped tomatoes, baby tomatoes, green pepper, vegetable stock, tomato puree, lemon juice and sugar. Simmer for 20–25 minutes, until the sauce has thickened and reduced.
5. Transfer to a casserole dish and nestle the hake fillets in the tomato sauce. Bake for 15 minutes, until the fish is cooked through.

Recipe: Jezza-Rae Larsen
Styling: Kate Turner
Photography: Sean Dollery // HMimages.co.za

Have a flair for international flavour? Check out this Mexican enchilada bake for even more winter comfort food!

The post Spanish fish casserole appeared first on MyKitchen.

Play around with sweet and salty flavours in these traditional red pepper and Brie pinchos. They’re the perfect tapas for your next Spanish fiesta.

SERVES 8 // COOKING TIME 1 hour 35 min

INGREDIENTS
3 red peppers, halved
¼ cup olive oil + to drizzle
1 tbsp red-wine vinegar
½ tsp smoked paprika
1 baguette, sliced
125 g Brie

METHOD
1. Preheat oven to 200°C.
2. Remove seeds and ribs from peppers. Arrange on a baking tray, drizzle with 2 tbsp oil and roast until charred, 15 minutes.
3. Place the peppers in a ziplock bag and leave to sweat for a few minutes. Remove the skins.
4. Place peppers in a bowl with 2 tbsp oil, vinegar and paprika. Leave to marinate for 1 hour.
5. Drizzle oil over the baguette slices. Top each with a wedge of Brie and half a pepper. Grill for 2 minutes to slightly melt Brie.

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

Make sure to include these cocoa-coated steaks with grilled Mexican peppers for your guests to much on.

The post Traditional red pepper and Brie pinchos appeared first on MyKitchen.

This traditional Spanish patatas bravas dish has to be one of our favourite budget-friendly and flavour-filled appetisers.

SERVES 8 // COOKING TIME 1 hour 25 min

INGREDIENTS
For the potatoes
1 cup olive oil
5 potatoes, peeled and chopped into bite-sized chunks
For the salsa
1 onion, peeled and chopped
2 garlic cloves, peeled
¼ cup olive oil
1 tbsp sugar
½ tsp salt
5 tomatoes, chopped
3 tbsp red-wine vinegar
2 tbsp tomato paste
1 tsp smoked paprika
Black pepper
For the mayonnaise
1 cup mayonnaise
1 lemon, juice
½ tsp salt

METHOD
For the potatoes
1. Preheat oven to 200°C.
2. Heat the oil in a roasting tin in the oven for 10 minutes.
3. Add the potatoes to the hot oil and bake for 1 hour, tossing every 15 minutes, until crisp and golden.
For the salsa
1. Blend the onion and garlic using a stick blender. Dry-fry over low heat until the moisture has been cooked out and a thick paste forms.
2. Add the oil to the pan. Turn up the heat and cook until the mixture is golden. Add the sugar and salt.
3. Blend the tomatoes and add them to the pan.
4. Add the red-wine vinegar, tomato paste, paprika and black pepper. Cook for 20 minutes.
For the mayonnaise
1. Combine all the ingredients.
To serve
1. Drizzle the patatas bravas with salsa and mayonnaise. Serve with toothpicks.

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

Add this Spanish chicken and chorizo potjie as your main and you have a full course treat for you and your guests!

The post Traditional Spanish patatas bravas with salsa-mayo appeared first on MyKitchen.

Try something slightly different at your next get-together and make our Spanish chicken and chorizo potjie. With an array of spices and flavours, this may be the winner at the next potjie competition!

SERVES 6 // COOKING TIME 1 hour 20 min

INGREDIENTS
Vegetable oil, to fry
2 onions, sliced
5 cloves garlic, crushed
60 g chorizo, sliced
5 sprigs thyme
2 tbsp paprika
500 g tomato purée
1 tbsp tomato paste
2 cups chicken stock
1 cup green olives, pitted
1 red pepper, seeded and cubed
1 yellow pepper, seeded and cubed
1 kg chicken thighs and drumsticks
Salt and pepper

METHOD
1. Heat the oil in a potjie and fry the onions for 5 minutes.
2. Add the garlic and chorizo and cook for a few minutes, then add thyme and paprika and cook for 1 minute.
3. Add the purée, paste and stock and bring to a simmer.
4. Mix in the olives and peppers and simmer for 30 minutes, until reduced.
5. Season the chicken and braai until golden brown. Add to the potjie and simmer for 30 more minutes before serving.

The post Spanish chicken & chorizo potjie appeared first on MyKitchen.