Easy and sophisticated, nothing says Easter like pickled fish. Swap the bread with hot-cross buns, if you are feeling adventurous. 

Pickled fish toast

Serves 4-6 

Ingredients

8 slices bread of your choice
¼ cup butter, softened
¼ cup mixed sesame seeds

1 tub (500g) store-bought pickled fish
1 avocado
1 lemon, zested and juiced
Salt and milled pepper
1 spring onion, peeled into ribbons (see cook’s Tip).
Coriander or micro leaves, to garnish 

Method

1. Cut each slice of bread into 4 squares.
2. Spread the butter on both sides of the bread. Press only the buttered side of the bread into the sesame seeds, ensuring it sticks well. 
3. Heat a pan over medium heat and toast the bread on both sides. 
4. Top the toast with pickled fish (don’t skimp on the onions and sauce in the tub). 
5. Cut the avo into blocks, add lemon zest and juice. Season. 
6. Top the toast with avo cubes, spring onion curls and herbs. Season with milled pepper. 

Cook’s tip: Use a sharp vegetable peeler to shave the spring onion into ribbons, down the length. Place the ribbons into ice water for 15-20 minutes for them to curl up.

Recipes & styling: Lichelle May
Photography: Zhann Solomons

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Soft, crispy or fried – however you like your polenta, we’ve got a recipe that’ll have you hooked!  

Polenta chips with prosciutto, Peppadew and Parmesan 

Serves 4-6

Ingredients 

2 cups vegetable stock
2 cups full-cream milk
1½ cups instant polenta
1 Tbsp lemon juice
½ cup Parmesan, shredded
1 Tbsp thyme, chopped
Salt, to taste
½ cup olive oil
Rocket leaves, to serve
70g prosciutto, to serve
½ cup Peppadew chutney, to serve
Parmesan shavings, to serve 

Method 

1. Preheat oven to 200ºC.
2. Line one baking tray with baking paper, and grease another.
3. In a pot over medium heat, bring stock and milk to a boil.
4. Whisk in polenta until smooth. Cook for another 8-10 minutes, stirring frequently.
5. Remove from heat and stir in lemon juice, Parmesan, thyme and salt.
6. Immediately transfer to the lined baking tray and smooth the surface.
7. Cover with cling wrap and refrigerate for 2 hours to firm up.
8. Slice polenta into chunky rectangles and place on a greased baking sheet.
9. Coat the chips with olive oil and bake for 20 minutes. Flip over and continue baking for another 20 minutes.
10. To serve, place the polenta chips on a platter. Top each chip with rocket, prosciutto, Peppadew chutney and Parmesan shavings.

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

Polenta toast with tahini yoghurt, chilli oil and a poached egg 

Serves 4

Ingredients 

For the polenta toast 

7 cups water
½ tsp salt
2 cups polenta
5 tsp olive oil  

For the tahini yoghurt 

½ cup low-fat plain yoghurt
3 tsp tahini paste
¼ lemon, juiced  

For the chilli oil 

4 tsp olive oil
1 tsp chilli flakes 

To serve
8 eggs, poached
Handful micro herbs 

Method 

1. For the polenta toast, bring the water and the salt to a simmer.
2. While stirring with a wooden spoon, gradually sprinkle the polenta into the water.
3. Cook for 15 minutes while stirring occasionally to ensure the polenta doesn’t stick to the bottom of the pot.
4. Grease two 20cm square tins with olive oil and line it with cling wrap. Pour the creamy polenta into the tins. Even the tops out so the polenta will set nice and flat. Allow to cool in the fridge for 1-2 hours until set.
5. Cut each of the set polenta portions into four squares, yielding eight squares in total.
6. In a pan, heat the olive oil to a high heat. Fry the polenta squares for 5 minutes on each side until crisp and golden on the edges and deep golden brown in colour.
7. For the tahini yoghurt, mix all the ingredients until smooth and set aside.
8. For the chilli oil, add the oil, chilli flakes and salt to a cold pan.
9. 9. Turn the heat to a low temperature and allow to infuse for 5 minutes. Turn off and allow to cool in the pan.
10. To serve, place two pieces of toast on a plate, cover with tahini yoghurt, followed by two eggs, chilli oil and micro herbs.

Cook’s note Freeze the cooked, cut polenta squares to keep polenta ‘toast’ at hand for when you feel like serving some. 

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

Bolognese meatballs with creamy polenta 

Serves 4-6

Ingredients 

For the sauce 

3 Tbsp olive oil
½ onion, chopped
1 clove garlic, grated
1 tsp dried origanum
1 Tbsp brown sugar
1 Tbsp tomato paste
1 tin chopped tomatoes
1½ cups beef stock  

For the bolognese meatballs 

500g beef mince
1 Tbsp breadcrumbs
1 clove garlic, grated
½ Tbsp dried mixed herbs 

For the creamy polenta 

1 tsp salt
1 cup polenta
¼ cup butter
½ cup grated Parmesan 

Method 

1. For the sauce, heat the oil in a pan over medium. Add the onion and fry for 5 minutes, until soft. Add the garlic, origanum, sugar and tomato paste. Fry for 2 minutes.
2. Add the remaining ingredients and simmer for 5-10 minutes, until reduced.
3. For the bolognese meatballs, add the ingredients to a bowl and mix until fully combined.
4. Use your hands to shape the mince mixture into meatballs.
5. Heat a pan over medium and dry-fry the meatballs until browned.
6. Transfer meatballs into the pan with the sauce and allow to simmer for 10 minutes, until cooked through. Season.
7. For the creamy polenta, bring 4 cups water and the salt to a boil in a large pot.
8. Gently sprinkle the polenta in, whisking continuously. Cook, while still whisking, until thickened and smooth.
9. Reduce the heat to low and mix in the butter and Parmesan. Allow to cook for 30 minutes, until done.
10. Serve immediately with bolognese

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za 

Polenta-crumbed pork chops with roast broccoli and tomato sauce

Serves 4  

Ingredients 

For the tomato sauce and broccoli 

¼ cup olive oil
1 onion, peeled and chopped
1 clove garlic, peeled and crushed
410g tin chopped tomatoes
1 tsp dried origanum
Salt and milled pepper
½ broccoli, cut into florets 

For the pork chops 

4 pork chops
150g polenta
2 Tbsp vegetable oil
40g butter
¼ cup breadcrumbs 

Method 

1. For the tomato sauce and broccoli, preheat oven to 200°C.
2. Heat 2 Tbsp oil in a pot over medium heat and fry the onion for 10 minutes, until translucent. Add the garlic and fry for 1 minute.
3. Add the tomatoes and the dried origanum and cook for 15 minutes, uncovered, until thickened. Season, then set aside.
4. Toss the broccoli in the remaining oil and season. Place on a baking tray and roast for 10-15 minutes, until slightly charred. Remove from the oven and set aside.
5. For the pork chops, season the chops and coat in polenta.
6. Heat the oil in a pan over medium heat and fry the chops for 2 minutes on each side, until golden brown.
7. Remove from the pan and place on a baking tray. Top with butter and breadcrumbs and Bake for 5-8 minutes, until cooked through.
8. Serve with the tomato sauce and roast broccoli.

Also read: 4 Hearty one-pan dishes perfect for weeknight dinners 

The post 4 Seriously tasty takes on polenta  appeared first on MyKitchen.

We give prawns their time to shine with this delicious sesame prawn toast.

Sesame prawn toast 

Makes 12 (as a side) 

These work well in the air fryer too! Cook at 180°C for 5-8 minutes until golden and crispy. 

Ingredients

For the prawn mince  

20 prawns, shelled and deveined 
2 tsp crushed ginger
2 tsp cornflour
3 cloves garlic, minced 
1 egg white
1 Tbsp soy sauce
2 tsp sesame oil
Salt and milled pepper
2 spring onion, finely diced + extra for serving  

½ government loaf, thickly sliced 
3 Tbsp black sesame seeds
3 Tbsp white sesame seeds
Oil, for frying 
Sweet chilli sauce, for serving  

Method 

1. Pat prawns dry with kitchen paper.
2. Add prawns and remaining mince ingredients (except spring onions) to a food processor.
3. Blitz into a coarse mince and stir through spring onions. Season.
4. Cut each bread slice into 2cm pieces. Spread one side of each slice generously with prawn mince.
5. Combine sesame seeds on a plate. Press bread, prawn side down, into seeds to coat.
6. Heat oil over medium heat and shallow-fry bread prawn-side down until golden and crispy, about 3-5 minutes.
7. Turn to toast bread on all sides.  
8. Serve hot, scattered with spring onions and sweet chilli sauce on the side. 

Recipes and styling: Sjaan van der Ploeg 

Photographs: Zhann Solomons 

Also read: Pork & prawn wontons recipe

The post Sesame prawn toast  appeared first on MyKitchen.

It’s soup season and we cannot be more excited! Impress your family with this quick and tasty tangy tomato soup served with anchovy butter toast. 

Tomato soup with anchovy-butter toast  

Serves 4–6   

Ingredients 

For the soup 

2 Tbsp (30 ml) olive oil 
2 onions, chopped 
4 cloves garlic, sliced 
8 sprigs fresh thyme 
4 sprigs fresh oregano 
1 sachet (50 g) tomato paste 
1 Tbsp (15 ml) brown sugar 
2 tsp (10 ml) soy sauce 
6 salad or plum tomatoes, grated 
2 cans (400 g each) chopped tomatoes 
1 cup (250 ml) vegetable stock 
Salt and milled pepper    

For the anchovy-butter toast  

⅓ cup (76 g) butter, softened 
1 Tbsp (15 ml) each chopped chives and parsley 
2 cloves garlic, grated 
2 anchovy fillets, minced 
1 tsp (5 ml) capers, finely chopped 
1 tsp (5 ml) wholegrain mustard 
8 slices sourdough or rye bread, cut into thick strips and toasted  

Method  

1. Heat oil in a large pot and sauté onion until soft and golden. 
2. Add garlic and herbs and fry for another minute until fragrant. 
3. Stir in tomato paste, sugar and soy sauce and cook until sticky, about 1–2 minutes. 
4. Add grated tomatoes and cook for 2–3 minutes while stirring. 
5. Add canned tomatoes and stock, simmer over a low heat for 15 minutes. 
6. Blitz soup until smooth. Season well. 
7. Combine butter, herbs, garlic, anchovies, capers and mustard and spread on toast.
8. Serve soup hot with warm buttered toast. 

Recipe & styling: Fresh Living Magazine

Photography: Fresh Living Magazine

The post Tomato soup with anchovy butter toast recipe  appeared first on MyKitchen.

It’s offcially back to school and work. So, we’ve put together a nifty meal prep guide that’ll make packing lunches for the entire family easier. 

Protein Power Bowl 

Total time: 25 mins // Serves: 1  

Ingredients  

1 egg Cooking oil 
50g boerewors or chicken sausage 
80g cherry tomatoes 
Handful mixed lettuce leaves, washed and chopped/torn 
2 Tbsp pesto, hummus or guacamole (mashed avocado) 
Fresh sliced chilli (optional)  

Method  

1. Bring a small pot of water to the boil. Carefully lower the egg into the water, and simmer for 6 minutes to hard-boil.  
2. Remove egg and immerse in cold water to cool. Do not peel the shell off – only do this just before eating to maintain freshness.  
3. Heat some oil in a pan over medium-high heat and cook sausage until well browned all over. Remove and set aside to cool.  
4. Add tomatoes to the same pan and cook for about 10 minutes to soften. Remove and set aside to cool.  
5. Once the egg, sausage and tomatoes have cooled to room temperature, pack into a lunchbox with lettuce and chilli (to garnish if you like). Pack the pesto/hummus/avocado in a separate small container. Refrigerate for the next day.  
6. When you’re ready to enjoy your lunch, transfer all ingredients to a bowl, peel the shell off the egg and cut it in half, and top meal with pesto/hummus/avocado. 

Use your leftovers 
If you braaied on the weekend, pack any uneaten cooked wors, chops or chicken kebabs into this meal instead of frying new sausage. 

Bran Muffins 

Total time: 40 mins // Makes: 12 

Ingredients 

1¼ cups wholewheat flour 
½ box (250g) bran flakes 
¾ cup brown sugar 
2½ tsp bicarbonate of soda 
¼ cup raisins 
2 large eggs 
1 cup oil 
¾ carton (375g) buttermilk  

Method 

1. Preheat oven to 180°C. Line a 12-hole muffin tin with cupcake papers.  
2. Combine flour, bran flakes, sugar, bicarb and raisins in a bowl.  
3. Add eggs, oil and buttermilk and whisk until combined.  
4. Spoon mixture into cupcake papers, filling each two-thirds full.  
5. Bake for 20-25 minutes, until springy to the touch.  
6. Cool completely, then transfer to an airtight container. They can also be frozen in the container for a month. 

Flavour burst 
For extra oomph, add a handful of chopped nuts (like almonds), seeds (like sunflower seeds) or berries (like raspberries) to the batter and fold through. 

11 Ways With Toast 

Shake up your routine with these fast and fabulous flavour combos:  

1. Antioxidant:
Spread 3 Tbsp cottage cheese or ricotta over your toast. Top with a small handful of blueberries, a drizzle of honey, a sprinkle of grated lemon peel and 1 tsp toasted pumpkin seeds. 

2 . Protein Packed: 
Top toast with 1 2/ sliced avocado, 1 soft poached egg and a drizzle of chilli sauce or oil. Season.  

3. Energy Boost:
Spread 2 Tbsp nut butter over your toast (we used macadamia nut butter) and top with 1 sliced banana and a drizzle of honey. 

4. Coco Craze:
Melt 1 2/ slab (40g) dark chocolate with 1 Tbsp coconut oil (in a microwave), stir until smooth, spread over toast and top with toasted almonds. 

5. Fruity Finesse:
Spread toast with 2 Tbsp cream cheese and top with 4 sliced strawberries. Season with black pepper and garnish with basil leaves.  

6. Pick-Me-Up:
Cover toast with a liberal dollop of soft butter and Bovril.  

7. That’s My Jam:
Heat 1½  cups frozen mixed berries, 2 Tbsp sugar and a liberal squeeze of lemon juice in a pot over medium heat. Simmer for 10 minutes until thick and jammy. Spread butter on your toast, followed by dollops of your homemade jam. 

8. Go Green:
Spread 1 Tbsp basil pesto and 3 Tbsp cottage cheese over your slice of toast, top with fresh cucumber ribbons and season. 

9. Omega-3 Kick:
Top toast with ½ can (200g) pilchards in tomato sauce and sprinkle with 2 tsp each chopped capers and parsley.  

10. Plant Powered:
Spread toast with 2 Tbsp hummus, top with thinly sliced fresh tomato and season. 

11. Full of Beans:
Fry ½ chopped onion in 2 Tbsp oil. Add 1 tsp each paprika and sugar, 1 can (400g) rinsed beans and 2 Tbsp tomato paste. Cook until fragrant. Top toast with tomatoey beans and parsley. 

Vietnamese Meatball Sandwiches 

Total time: 35 mins // Makes: 4 

Ingredients 

1 packet (about 500g) pork sausages 
Cooking oil 
2 cloves garlic, finely chopped 
4cm knob fresh ginger, grated 
¼ cup honey 
¼ cup soy sauce
½ tsp fish sauce 
Juice and grated peel of 1 lime or ½ lemon 
1 French loaf or baguette, sliced into 4 
Melted butter, for toasting  

For serving:  

Sliced radish, spring onion and red onion 
Cucumber ribbons
Pickled veg 

Method 

1. Remove pork sausage mince from the casing. Shape into golf-size balls. 
2. Heat some oil in a pan over medium heat and fry meatballs for 8-10 minutes until golden. Drain on kitchen paper. 
3. Add garlic and ginger to the same pan and fry until fragrant. 
4. Add honey, soy sauce, fish sauce and lime/lemon juice and peel. 
5. Simmer for 10-15 minutes until sauce thickens. 
6. Slice open loaf/baguette portions, brush with melted butter and toast in a pan until golden. 
7. Place 3-4 meatballs on each sandwich and top with radish, spring onion, cucumber, red onion and pickles. Close sandwich to transport (see below).

Slice & secure 
To transport in a lunchbox, slice the meatballs in half into discs (this allows the sandwich to close properly). Use a toothpick to secure and wrap in kitchen paper before packing. 

Pinwheels 

Total time: 30 mins // Makes: 20 

Ingredients 

Flour, for dusting 
½ cup peanut or almond butter 
½ tsp cinnamon 
¼ cup brown or treacle sugar, or honey  

Method 

1. On a lightly floured surface, roll out puff pastry into a rectangle about 3-4mm thick.  
2. Combine nut butter, cinnamon and sugar or honey. 
3. Spread mixture evenly over pastry, leaving a 2cm border on the long side furthest from you.  
4. Roll pastry up into a log, starting from the longest side.  
5. Chill pastry in the fridge until firm.
6. Preheat oven to 200°C. Line a large baking tray with baking paper.  
7. Slice pastry roll into 20 rounds. Arrange on the baking tray, leaving 2cm between each round. 
8. Bake for 12-15 minutes until golden.  
9. Remove from oven and sprinkle with extra cinnamon sugar if you like.  
10. Cool completely before packing into an airtight container.

Recipes & photos courtesy of Fresh Living Magazine

The post Lunchbox ideas for the whole family  appeared first on MyKitchen.