Dairy free Archives

Cabbage recipes

Cabbage salad

Chicken breast

Sesame crumbed chicken schnitzel

20 minutes

Brinjal recipes

Baba ganoush

40 minutes

Pasta recipes

Creamy vegan pasta

20 minutes

Brinjal recipes

Chicken salad with coriander sauce

25 minutes

Christmas recipes

Smoked trout beetroot salad

1 hour

Christmas recipes

Sweet potato latkes

30 minutes

Air-fryer recipes

Air-fryer brinjal

20 minutes

Air-fryer recipes

Air-fryer gammon

45 minutes

Mushroom recipes

Jerk-style oyster mushrooms

10 - 15 minutes

Lamb recipes

Stovetop leg of lamb

3 hours

Italian recipes

Roast pork shoulder

31/2 hours

Roast pork shoulder

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 31/2 hours

Ingredients

1 kg pork shoulder
12 baby onions, peeled
4 cups chicken stock
sea salt and freshly ground black pepper, to taste
1 ciabatta, torn into chunks, for serving
For the bouquet garni:
4 bay leaves
6 sprigs thyme
4 sage leaves
1 leek, halved

Method

1. Preheat the oven to 160°C. Sear the meat all over in a large ovenproof pan. Add the onions.

2. To make the bouquet garni, tie the herbs together with string or loosen the outer leaves of the leek and stuff the herbs inside. Tie up with string.

3. Pour in 1 cup stock and add the bouquet garni. Roast, covered, for 3 hours or until the meat is about to collapse.

4. Break up the meat using a spoon, add the remaining stock and season. Heat on the stovetop.

5. Serve with the bread for dunking.

Find more pork recipes here.

Photographs: Myburgh Du Plessis
Food assistant: Bianca Strydom

Fried feta salad

Air-fryer gochujang chicken thighs

Beef with oyster sauce

Cabbage salad

Sesame crumbed chicken schnitzel

Baba ganoush

Creamy vegan pasta

Chicken salad with coriander sauce

Smoked trout beetroot salad

Sweet potato latkes

Air-fryer brinjal

Air-fryer gammon

Jerk-style oyster mushrooms

Stovetop leg of lamb

Roast pork shoulder

Roast pork shoulder

Ingredients

Method