Dairy free Archives

Christmas recipes

Brawn with caraway seed vetkoek

2 1⁄2 hours

Sweet potato

Three-bean salad with braaied leeks

35 minutes

Fish recipes

Refined-sugar free pistachio-tahini date ice cream

Chakalaka recipes

Leftover lamb prego rolls

20 minutes

Leftover lamb prego rolls

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

For the prego sauce:

3-4 garlic cloves, crushed
1 T Woolworths harissa paste
1 cup tomato passata
1⁄3 cup sunflower oil
1⁄2 cup white wine
1 t sugar
sea salt, to taste
freshly ground black pepper, to taste
1 t thyme, finely chopped
50 g leftover cooked lamb

For serving:

6 flour-dusted prego rolls
600 g leftover leg of lamb, flaked into chunky pieces

Method

1. To prepare the sauce, blend all the ingredients at full speed.

2. Place the sauce and the flaked lamb in a saucepan and heat over a low heat until the meat has reheated properly.

3. Heat the rolls in the oven at 180°C for 5 minutes, or until crusty and very hot to the touch.

4. Cut open the buns and dip the open surfaces into the sauce to soak up some of the sauce. Scoop about 100 g of the meaty sauce into each bun.

Cook’s notes: The sauce will keep in the fridge for 2–3 days. Serve on wholewheat rolls for a healthier option. Toss the sauce through macaroni and cheese and bake topped with mozzarella for an easy meaty bake. Serve with a fresh green side salad – lettuce, cucumber and raw baby marrow with lemon mustard dressing.

Find more leftover recipes here.

Photograph: Myburgh Du Plessis
Production: Bianca Strydom

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Overnight roasted lamb shoulder

Rooibos-and-whisky-glazed gammon

Brawn with caraway seed vetkoek

Sweet potato tagine

Chargrilled Padrón peppers

Crispy tofu noodles

Three-bean salad with braaied leeks

Miso-glazed trout

Refined-sugar free pistachio-tahini date ice cream

Chickpea chakalaka

Pork sausage kebabs

Gemmer (ginger beer)

Rice salad

Leftover lamb prego rolls

Leftover lamb prego rolls

Ingredients

Method