Dairy free Archives

Beans recipes

Slow-cooked cowboy beans

2 hours 10 minutes

Grain recipes

Fridge-contents eggy fried rice

30 minutes

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Chickpea recipes

Cheat’s feijoada with pork shoulder

3 hours

Mediterranean

Fattoush salad with koftas

Cabbage recipes

Turmeric-and-chilli cauli floret pitas with cabbage slaw

15 minutes

Chicken recipes

Nico Panagio’s Thai chicken potjie

1 hour

Butternut recipes

Best veg soup with amagwinya and gremolata

13⁄4 hours

Curry recipes

Pealaffel in korma curry

15 minutes

Seared chicken livers with spicy brinjals

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

7 T olive oil
1 red chilli, finely chopped
2 cloves garlic, crushed
1 t smoked paprika
2 brinjals
1 x 400 g can chickpeas, drained
1 x 300 g pack Woolworths Mediterranean vine tomatoes
2 x 250 g tubs chicken livers
fresh rosemary, for serving

Method

Heat 4 T olive oil in a pan.

Once hot, remove from the heat, add chilli, crushed garlic and smoked paprika. Set aside. Cut brinjals into cubes and fry in 1 T olive oil until golden.

Add drained chickpeas and Woolworths Mediterranean vine tomatoes to the same pan.

Heat 2 T olive oil in another pan over a high heat. Cook chicken livers in batches for 1 minute on each side. Season to taste.

Serve with the brinjals, chilli oil and fresh rosemary.

Divine daiquiri

Overnight roasted lamb shoulder

Rooibos-and-whisky-glazed gammon

Oat-crumbed spicy brinjal burger with peanut satay-sauce and coconut-coriander pesto

Slow-cooked cowboy beans

Fridge-contents eggy fried rice

Cheat’s feijoada with pork shoulder

Fattoush salad with koftas

Turmeric-and-chilli cauli floret pitas with cabbage slaw

Nico Panagio’s Thai chicken potjie

Best veg soup with amagwinya and gremolata

Pealaffel in korma curry

Butternut-and-smoked paprika sausage nacho bowl

Veg risotto Kiev with sweet potato

Seared chicken livers with spicy brinjals

Seared chicken livers with spicy brinjals

Ingredients

Method