Wheat free Archives

Beef recipes

Slow-braised oxtail

3 ½ to 4 hours

Beans recipes

Cacio e pepe umngqusho

2 hours

Duck recipes

Braised duck legs with polenta

2 ½–3 hours

Beef recipes

Beef-and-marrow ragù

3½–4 hours

Fish recipes

Easy tuna carpaccio

Sauce recipes

Ripe banana peel chutney

40 minutes

Chicken breast

Roast chicken with Paloise sauce

30 minutes

Calamari

Potage de mer

25 minutes

Chicken recipes

Tomato-and-chicken soup

1 hour

Beef recipes

Boeuf bourguignon

3½ hours

Fritter recipes

Baby marrow falafel

15 minutes

Braai recipes

Braaied brassicas

35 minutes

Braaied brassicas

Serves 8

Difficulty Easy

Prep Time 15 minutes

Cooking Time 35 minutes

Ingredients

400 g Woolworths Tenderstem broccoli
1 head Romanesco broccoli, sliced
200 g Woolworths cauliflower shoots
100 g baby fennel
5 T extra virgin olive oil
sea salt and freshly ground black pepper, to taste

For the vinaigrette, combine:

1⁄2 cup extra virgin olive oil
5 T sherry vinegar
4 T honey
10 g Italian parsley, roughly chopped
30 g capers, drained and fried until crunchy

Method

1. Prepare a braai.

2. Blanch the vegetables in salted boiling water for 4–5 minutes – they should still be quite firm.

3. Transfer the vegetables (except the fennel) to a bowl and rub with the olive oil, salt and pepper. Braai until tender and charred.

4. Arrange the vegetables on a platter, top with the fennel and pour over the vinaigrette.

Find more braai recipes

Photography: Myburgh Du Plessis
Food assistant: Lerato Motau

Honey-and-strawberry parfait with mint salsa

Yorkshire puddings

Mac-and-cheese potjie

Slow-braised oxtail

Cacio e pepe umngqusho

Braised duck legs with polenta

Beef-and-marrow ragù

Easy tuna carpaccio

Ripe banana peel chutney

Roast chicken with Paloise sauce

Potage de mer

Tomato-and-chicken soup

Boeuf bourguignon

Baby marrow falafel

Braaied brassicas

Braaied brassicas

Ingredients

Method