Guest invasion imminent? No worries. Simply follow our five ways to prepare scrumptious snacks and charcuterie boards catering to a broad range of tastes and dietary requirements – and ensuring they impress your guests, of course. 

1. Butter board

One of the more recent snack trends, these dairy boards are made using a base of thickly smeared butter, which can be shaped into petals or other sculptural elements (mixed with anything from herbs and spices to honey and garlic) with a variety of complementary toppings added. To get the butter base super creamy, a “quick whisk in a mixer makes it so much more luxurious,” says TikToker @zestfulkitchen.

@zestfulkitchen Let’s make my favorite #butterboard crispy shallots and garlic make the perfect savory topping #fyp #trending ♬ original sound – Zestfulkitchen

2. Charcuterie board

Everyone loves charcuterie boards. The key is to include a good variety of ingredients to keep it interesting. A combination of dried fruit, nuts, cold meat and condiments will make a delicious base, which you can dress up with anything from edible flowers to stuffed olives. “Just fill in your gaps with fruits and veggies, grapes and berries,” says DIY YouTuber Angela Lanter (@angelalanter). 

3. Cheese board

A varied snack offering isn’t complete without the obligatory cheese board. That doesn’t mean it has to be bland or dull, though. “You must have diversity in milk types (cow, sheep, goat) also in texture: soft, creamy, crumbly, firm and of course in strength too, mild and gentle to naughty and deliciously stinky,” says self-taught home-cook YouTuber Alex (@FrenchGuyCooking). This combination will get those tastebuds in a tingle when your guests arrive.    

@laurennfranz QUICK AND EASY CHEESE BOARD! Including preparation this came together in about 10 minutes. Add crackers on the side of your preference and enjoy! Cheeses used: Gouda, 6 month manchego, cheddar, and Bella Vitano wine soaked cheese Meats used: Soppressata, salami, prosciutto, capocollo Veggies: cucumber, gala apple, red bell pepper Nuts: Marcona almonds Spread: fig and orange #dinnerpartiesmadeaccessible #cheeseboard #gouda #salami #viral #fyp #cheese #snacks ♬ Aesthetic – Tollan Kim

4. Snack board

Guests often arrive at a party a little peckish, so don’t let the side down by serving boring crisps and stale crackers. Give them a snack board to remember, with a little imagination injected into the ingredients and presentation. TikToker @thefamilynutritionist says she loves snack boards because “it allows you to use up all that random snack food you have in your pantry”. Simply adding a few additional ‘wow’ ingredients can make all the difference. And don’t forget wines to match. 

@thefamilynutritionist Don’t cook dinner… make a snack board instead #snackboard #snacktime #feedingkids #dietitian #dietitiansoftiktok #dietitiantips #dietitianapproved ♬ original sound – Alexandra Turnbull

5. Taco board

A different take on the snack plate is the taco board. Foodie @boardsbythebakermama has some fun taco presentations and topping ideas to share. Laid out with a variety of fillings, from guacamole and chopped onion and salsa to sour cream and grated cheese, tacos are a great way for guests to help themselves and fill the hunger gaps while choosing their own combination of ingredients.  

 

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The post 5 snack boards to excite your guests  appeared first on MyKitchen.

In the mood for some tacos this weekend? If so, then why not get the whole family involved and make these pulled-brisket ones together.

SERVES 8 // COOK TIME ± 1 hour

INGREDIENTS
For the pulled brisket
1 tbsp vegetable oil
1 tbsp paprika
4 tsp ground cumin
1.2 kg beef brisket joint
Salt and pepper
2 onions, peeled and sliced
4 garlic cloves, peeled and crushed
410g tin chopped tomatoes
1 cup beef stock
2 tbsp soy sauce
1 tbsp sugar
2 tbsp Worcestershire sauce
For the flour tortillas
170g flour, plus extra for dusting
¼ tsp salt
⅔ cup water
130g butter, at room temperature
For the cucumber pickle
1 tbsp brown vinegar
2 tsp caster sugar
¼ tsp salt
1 cucumber, thinly sliced
Coriander, to garnish

METHOD
For the pulled brisket
1. Preheat oven to 160°C and line a baking tray with foil.
2. Combine the oil, paprika and cumin and rub over the brisket. Season.
3. Place the onions, garlic and brisket on the lined tray.
4. In a pot set over medium heat, simmer the tomatoes, stock, soy sauce, sugar and Worcestershire sauce until thickened. Pour over the brisket, cover with foil and cook in the oven for three hours. Allow to rest for 20 minutes.
5. Using two forks, shred the brisket into a large bowl. Transfer the juices to a pot set over medium heat and reduce to form a thick sauce. Pour over the brisket.
For the flour tortillas
1. Place the flour and salt in a large bowl. Form a well in the centre, pour in the water and mix to form a soft dough. Add more water if the dough is too firm. Leave to rest for 30 minutes.
2. Roll the dough out on to a floured surface. Spread 110g of butter over the dough and dust with flour. Roll up into a long sausage and divide into 16 balls. Roll each one into a thin disc.
3. Heat the remaining butter in a pan. Fry the tortillas until golden on both sides. Place between warm tea towels.
For the cucumber pickle
1. Whisk together the vinegar, sugar and salt in a bowl. Add the cucumber, toss to coat and garnish with coriander.
2. Make up a platter of tacos or serve everything separately for your guests to assemble on their own.

Throw together a Mexican-style extravaganza that is light and fresh with these cocoa hanger steaks with grilled Mexican peppers.

The post Pulled-brisket tacos appeared first on MyKitchen.

Ceviche is a classic South American technique for preparing fish. Try it out for yourself and then use your delicious fish to make these flavour-packed fish ceviche tacos.

SERVES 4–6 // COOKING TIME 40 min

INGREDIENTS
For the fish
300 g angelfish, chopped
Zest of 1 lime
½ cup lime juice
¼ cup chopped coriander
For the salsa
½ cucumber, peeled and chopped
2 tomatoes, seeded and chopped
½ cup coriander
1 red chilli, seeded and sliced
1 red onion, finely chopped
1 tbsp olive oil
To assemble
12 tortillas, toasted
1 lime, wedges
2 tsp hot sauce
½ cup coriander

METHOD
1. For the fish, mix all the ingredients together. Season well. Cover and refrigerate for 15 minutes.
2. For the salsa, add the ingredients together and then gently fold into the fish mixture.
3. To assemble, spoon the fish salsa into the tortillas and serve with lime wedges, hot sauce and fresh coriander.

Recipe: Jezza-Rae Larsen
Styling: Elizabeth Mackenzie
Photography: Jotham van Tonder // HMimages.co.za

For something a bit more budget-friendly, try our baked potato with tuna ceviche.

The post South American-style fish ceviche tacos with salsa appeared first on MyKitchen.

Tacos are endlessly customisable! All you need are taco shells, salsa, filling and toppings. Why not try these pickled fish tacos for a start?

SERVES 4–6 // COOKING TME 25 min

INGREDIENTS
For the spicy salsa
4 mielies
2 tomatoes, finely chopped
1 red onion, finely sliced
Zest and juice of 1 lime
1 jalapeño, finely chopped
1 tbsp olive oil
For the pickled fish tacos
500 g pickled fish, drained and flaked
8 taco shells, lightly toasted
Handful coriander, chopped
1 cup sour cream
4 limes, wedges

METHOD
For the spicy salsa
1. Heat a griddle pan over medium and char the mielies until cooked. Remove the kernels from the cob.
2. Combine all the ingredients and season to taste with salt and pepper.
3. Refrigerate until ready to assemble.
For the pickled fish tacos
1. Divide the pickled fish between the taco shells and top each with 2 tbsp salsa and some coriander.
2. Add a dollop of sour cream and serve each with a lime wedge on the side.

Recipe & styling: Leila-Anne Mokotedi
Photography: Peet Mocke // HMimages.co.za

For a tropical option, make these coconut fish tacos with pineapple salsa.

The post Pickled fish tacos with spicy jalapeño salsa appeared first on MyKitchen.

Chicken makes one of the most versatile meats that fits with loads of delicious flavours! Try these open pulled chicken tacos for a yummy take on Mexican treats.

SERVES 4 // COOKING TIME 15 min

INGREDIENTS
8 small wraps, lightly toasted
4 tbsp light mayonnaise
1 lemon, juiced
2 cups shredded roast chicken
2 cups finely chopped red cabbage
Handful chopped coriander

METHOD
1. Toast the wraps in a pan until golden around the edges.
2. Mix the mayonnaise with the lemon juice and spread on to the base of the wraps.
3. Top each wrap with chicken and cabbage, and garnish with coriander.

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

The post Mexican-style open pulled chicken tacos appeared first on MyKitchen.

This Mexican dish is taking a turn to the ocean with these crispy fish tacos, but we aren’t complaining. Enjoy a yummy seafood meal that is healthy and quick!

SERVES 4 // COOKING TIME 

INGREDIENTS
For the fish
½ cup flour
1 tsp garlic powder
1 tsp ground cumin
1 tsp paprika
Salt and black pepper
½ cup sparkling water
Vegetable oil, to deep-fry
300 g white fish fillets, cut into nuggets
1 mielie, kernels only
Handful coriander, chopped
1 tbsp lemon juice
4 baby marrows, cut into ribbons
4 tortillas
Olive oil

METHOD
For the fish
1. Combine the flour, spices, salt and pepper. Whisk in sparkling water to create a thick mixture.
2. Heat the oil to medium heat.
3. Dip fish in batter. Fry in batches until golden and cooked through, 5 minutes. Drain on paper towel.
For the veggies
1. To make the salsa, lightly steam the mielie kernels in the microwave. Mix with coriander and lemon juice.
2. Dress the baby marrows with olive oil, salt and pepper.
For the tacos
1. Preheat oven to 180°C.
2. Brush the tortillas with a little olive oil. Cook them directly on the oven rack, draping them around the bars to create a taco shape. Toast for 5–7 minutes, until they are crispy and holding their shape.
3. Serve the tacos filled with the fried fish, baby marrow ribbons and corn salsa.

The post Crispy fish tacos with corn salsa appeared first on MyKitchen.