Wheat free Archives

Breakfast recipes

Truffled eggs Benedict

20 minutes

Egg recipes

Beetroot gravadlax with beetroot pickled eggs

45 minutes, plus marinating and pickling time

Watermelon recipes

African watermelon salad

25 minutes

Warm pudding

Easy rice pudding

20 minutes

Apple recipes

Easy chocolate fudge with apple snow

30 minutes

Curry recipes

Korma coconut curry with lentils

15 minutes

South African

Cape Malay mussels

30 minutes

Purple potato and river trout tiridito with mustard dressing

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

250 g purple potatoes
300 g trout fillet
2 shallots, finely chopped
1 green apple, cut into matchsticks
1 small stick celery, peeled and finely sliced
6 radishes, quartered
2 jalapeño chillies, seeded and sliced
Flat-leaf parsley, to garnish

For the mustard dressing, whisk:

2 limes, juiced
1 orange, juiced
2 T Dijon mustard
1 T honey
2 T soya sauce

Method

Boil the potatoes in the skin until tender, about 15 to 20 minutes. When cool enough to handle, peel and cut in half.

Thinly slice the trout fillet as you would do for sashimi. Pour a little dressing over the trout and leave to marinate for 2 to 3 minutes.

Place the remaining ingredients, except the parsley, into a bowl and lightly dress with the remaining mustard dressing.

Arrange the potatoes on a serving platter and top with the trout and salad. Garnish with parsley.

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Truffled eggs Benedict

Beetroot gravadlax with beetroot pickled eggs

African watermelon salad

Easy rice pudding

Easy chocolate fudge with apple snow

Korma coconut curry with lentils

Cape Malay mussels

Purple potato and river trout tiridito with mustard dressing

Purple potato and river trout tiridito with mustard dressing

Ingredients

Method