Dairy free Archives

Eid recipes

Roast leg of lamb

1 hours 45 minutes

Christmas recipes

Slow-cooked leg of lamb

7 hours

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

Bean-and-peanut soup

30 minutes

Beans recipes

Red-red

1 1/2 hours

Chicken recipes

Cheat’s chicken korma

1 3⁄4 hours

Berry recipes

Rum-and-raspberry jelly

20 minutes

Asian recipes

Chilli-ginger hake

20 minutes

Asian recipes

Miso cabbage stir-fry

10 minutes

Miso cabbage stir-fry

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 minutes

Ingredients

2 T Woolworths peanut or stir-fry oil
2 t garlic, crushed
2 t ginger, crushed
1 onion, diced
4 baby cabbages, roughly chopped
1 x 400 ml can coconut milk
½ cup chicken stock
1 T Woolworths miso paste
Woolworths Heat and Eat coconut jasmine rice, heated, for serving
4 spring onions, roughly sliced
1 x 40 g packet roasted salted peanuts
coriander, for serving
lime wedges, for serving

Method

1. Heat the oil in a large frying pan or wok until smoking hot. Add the garlic, ginger and onion. Swirl around the pan, then add the cabbage and stir-fry until golden brown.

2. Add the coconut milk, stock and miso and cook until bubbling.

3. Serve with the coconut rice, garnished with the spring onions, peanuts and coriander. Squeeze over the lime.

Find more stir-fry recipes here.

Photographs: Jan Ras
Production: Abigail Donnelly
Food assistant: Bianca Strydom

Divine daiquiri

Overnight roasted lamb shoulder

Rooibos-and-whisky-glazed gammon

Roast leg of lamb

Slow-cooked leg of lamb

Crunchy coconut macaroons

Steak with cashew nut cream

Slow-roast pork shoulder

Prawn cakes

Bean-and-peanut soup

Red-red

Cheat’s chicken korma

Rum-and-raspberry jelly

Chilli-ginger hake

Miso cabbage stir-fry

Miso cabbage stir-fry

Ingredients

Method