Dairy free Archives

Bread recipes

Ribollita

1 hour

Cabbage recipes

Grilled BBQ cabbage

30 minutes

Eid recipes

Roast leg of lamb

1 hours 45 minutes

Christmas recipes

Slow-cooked leg of lamb

7 hours

Biscuit recipes

Nut-and-cardamom cookies

20 minutes

Cake recipes

Orange-and-macadamia cake

1 hour

Pesach recipes

Granny’s apple pudding

20–25 minutes

Afternoon tea

Crunchy coconut macaroons

20 minutes

Nut recipes

Steak with cashew nut cream

20 minutes

Pork recipes

Slow-roast pork shoulder

6 hours

Seafood recipes

Prawn cakes

40 minutes

Beans recipes

Red-red

1 1/2 hours

Red-red

Serves 6

Difficulty Easy

Prep Time 30 minutes, plus overnight soaking time

Cooking Time 1 1/2 hours

Ingredients

270 g dried black-eyed beans, soaked overnight (you can use any beans you have on hand)
1⁄4 cup red palm oil (available at most African grocery stores)
120 g Woolworths smoked pork rashers, chopped
1 red onion, chopped
1 habanero chilli, finely chopped
15 g ginger, peeled and grated
2 cloves garlic, finely chopped
1 t cayenne pepper
4 large tomatoes, roughly chopped
1 cup tomato purée
50 g tomato paste
1 T brown sugar
sea salt, to taste
freshly ground black pepper, to taste

Method

1. Drain the beans and boil until tender but still firm, about 21⁄2 hours. Set aside until ready to use.

2. Heat the palm oil in a non- stick pan. Add the pork rashers and cook until the fat is rendered and the rashers are crisp.

3. Add the onion, chilli, ginger and garlic and sweat over a medium heat for 5 minutes. Stir in the cayenne pepper, then add the tomatoes.

4. Stir in the tomato purée, tomato paste, sugar and beans. Stir well to combine and simmer for 30 minutes. Season to taste.

Find more pork recipes here.

Photographs: Toby Murphy
Production: Khanya Mzongwana
Food Assistant: Emma Nkunzana

Chocolate fondants with kirsch-soaked cherries

Self-saucing stuffing pie

Sufganiyot/Doughnuts

Ribollita

Grilled BBQ cabbage

Roast leg of lamb

Slow-cooked leg of lamb

Nut-and-cardamom cookies

Orange-and-macadamia cake

Granny’s apple pudding

Crunchy coconut macaroons

Steak with cashew nut cream

Slow-roast pork shoulder

Prawn cakes

Red-red

Red-red

Ingredients

Method