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.

Tortilla española is a Spanish omelette or tortilla traditionally made with a few base ingredients, including potatoes and egg, and often onion.

SERVES 8 // COOKING TIME 40 min

INGREDIENTS
3 potatoes, peeled
½ cup olive oil
1 onion, roughly chopped
5 eggs
1 tsp salt

METHOD
1. Cut the potatoes into rough chunks, place in a bowl of water and set aside.
2. Heat half the oil over medium-low heat. Fry the onion until it is golden. Remove from the pan and drain the excess oil.
3. Drain the potatoes and pat dry. Heat the remaining oil and fry them for 25 minutes, stirring gently every now and then, until golden. Remove from the pan and drain on paper towel.
4. Remove any potato or onion chunks from the pan and reheat the oil.
5. Whisk together the eggs and salt. Add potatoes and onions and mix gently.
6. Pour the mixture into the pan and cook over low heat for 5 minutes.
7. Hold a plate over the pan, flip the pan and slide the tortilla on to the plate. Then slide it back into the pan the other way up and cook for 5 minutes.
8. Slide the tortilla on to a plate, cut into wedges and serve your Spanish omelette.

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

This fish frittata is another Spanish favourite of ours!

The post Spanish omelette with potato and onion appeared first on MyKitchen.

Olives always make delicious appetisers – or snacks if you love them as much as we do! Prep these zesty marinated green olives for your next dinner soirée.

SERVES 8 // COOKING TIME 1 hour 10 min

INGREDIENTS
¼ cup olive oil
¼ cup white-wine vinegar
1 tsp salt
1 lemon, cut into small triangles
2 bay leaves
2 cups green olives

METHOD
1. Heat all of the ingredients, except the olives, in a pot.
2. Allow to cool, then pour over the olives. Place in the fridge to marinate for 1 hour.

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

Enjoy your marinated olives with a helping of traditional Spanish patatas bravas with salsa-mayo.

The post Snack on these zesty marinated green olives 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.