Gluten-free recipes that actually taste good

Mushroom recipes

The classic potato bake

40 to 60 minutes

Chicken pot casserole

Serves 4

Difficulty Easy

Cooking Time 2 hours

Ingredients

1 free-range chicken
1 onion, quartered
4 leeks, chopped
3 bay leaves
2 carrots
2 sticks celery, roughly chopped
5 whole peppercorns
4 cloves garlic
1½ cup chicken stock
Juice of 1 lemon
2 T butter

Method

Preheat the oven to 160°C.
In a casserole, arrange free-range chicken, quartered onion, chopped leeks, bay leaves, carrots, cut into chunks, roughly chopped sticks celery, whole peppercorns and cloves garlic.
Add chicken stock, the zest and juice of 1 lemon and butter.
Cover and cook in the oven for 2 hours, or until the chicken is cooked through.

Strawberry tart with lemon posset

Beer-box (braai) platter

Rum-and-raisin rusks

Oven-baked salmon with dill-buttered potatoes and radish

Prawn, chicken and leek terrine

Buttered apples with sour cream and lumpfish roe

Fresh pea soup with smoked peppered mackerel

Gorgonzola and sticky fig whip with crisp butter biscuits

Exotic mushroom risotto

Herbed vegetable and feta bake

The classic potato bake

Tomato and salmon curry with rooibos-infused couscous

Coconut prawn curry with squashed tomato salsa

Seared chicken livers with a pomegranate and chilli glaze

Chicken pot casserole

Chicken pot casserole

Ingredients

Method