Celebrate World Tapas Day on 19 June with a spread of irresistible bites that are perfect for sharing at your next soiree! 

Asparagus, Brie & caramelised onion rolls 

Serves 8  

Ingredients 

2 Tbsp butter
2 onions, sliced
2 thyme sprigs, picked, plus extra to serve
2 rolls puff pastry
125g Brie, sliced into 8
600g asparagus, trimmed
2 Tbsp olive oil
1 egg, beaten  

Method  

1. Melt the butter in a pot over medium heat. Once bubbling, add the onions and thyme and cook, stirring frequently, until caramelised, about 30 minutes.
2. Preheat oven to 190°C. Line 2 baking trays. 
3. Cut each roll of pastry into quarters and lay out on the prepared trays.
4. Add a spoonful of caramelised onions to the centre of each square. Top with a piece of Brie and a small handful of asparagus. Drizzle with olive oil and sprinkle with extra thyme.
5. Fold two opposite corners of each square over the asparagus and pinch them together.
6. Brush with egg wash and bake for 20–25 minutes. Sprinkle with extra thyme and serve immediately.

Recipes & styling: Elizabeth Mackenzie
Photographs: Sean Dollery 

Smoked salmon rice-paper rolls with dipping sauce 

Serves 4  

Ingredients 

For the rice-paper rolls 

12 rice-paper wrappers
6 slices smoked salmon, broken into pieces
2 carrots, thinly sliced
4 baby radishes, thinly sliced
4 Tbsp sprouts
½ cup coriander, torn
1 avocado, thinly sliced  

For the dipping sauce  

¼ cup soy sauce
2 Tbsp rice wine vinegar
2 tsp honey
2 tsp ginger, thinly sliced
¼ tsp chilli flakes
1 clove garlic, crushed  

Method  

For the rice-paper rolls  

1. Working one by one, place the rice-paper wrappers into a bowl of water for 2 minutes to soften. Then carefully remove and place on a clean surface.
2. Fill the middle of each wrapper with a few pieces of salmon, carrot, radishes, sprouts, coriander and avocado, leaving space at the bottom and sides.
3. Fold the bottom up towards you to cover some of the filling. Then roll the wrapper into a cigar shape so that the filling is enclosed, the bottom covered and the top open. Repeat for all wrappers.

For the dipping sauce

1. Whisk all the ingredients together in a bowl. Serve immediately with smoked salmon rice paper rolls. 

Recipe & styling: Kate Turner
Photographs: Gareth van Nelson // HMimages.co.za 

Mexican-style open pulled chicken tacos 

Serves 4  

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
Photographs: Samantha Pinto // HMimages.co.za 

Meatball sliders with mayo and peppadew 

Makes 12  

Ingredients 

1kg ready-made bread dough
2 eggs, 1 whisked
Olive oil, to fry
1 onion, peeled and diced
2 cloves garlic, peeled and crushed
1 Tbsp chopped parsley
1 tsp dried origanum
1 tsp brown sugar
Salt and black pepper
500g mince
⅓ cup flour
2 Tbsp flaxseed
4 Peppadews + extra to garnish
¼ cup mayonnaise
Salad greens, to serve 

Method 

1. Preheat oven to 180°C. Line a baking tray with baking paper.
2. Roll the dough into 12 balls. Arrange on the baking tray and leave to proof for 20 minutes.
3. Brush each bun with whisked egg. Bake for 15 minutes, until golden. Cool completely.
4. Heat a little oil and fry the onion until soft. Add the garlic, herbs and sugar. Season. Gently heat the mixture through.
5. In a bowl, combine the onion mixture with the mince, flour flaxseed and remaining egg. Chill in the fridge for 5 minutes.
6. Roll the mixture into 12 balls. Heat some oil and fry meatballs for about 3 minutes a side, until golden brown.
7. Mix the chopped Peppadews with the mayonnaise.
8. To assemble the meatball sliders, place a meatball in each bun. Add Peppadew mayo and salad greens. Use a skewer to hold it together. Garnish with extra Peppadews.

Recipe & styling: Amerae Vercueil
Photographs: Andreas Eiselen // HMimages.co.za 

The post Tasty tapas to serve your guests at your next soiree  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.