Dairy free Archives

Easter recipes

Sesame-seared tuna

5 minutes

Beetroot recipes

Beetroot curry

30 minutes

Braai recipes

Lemon-and-herb butter stuffed trout

25 minutes

Braai recipes

Mussels in fennel-and-coconut broth

25 minutes

Seafood recipes

Cajun prawns

10 minutes

Asian recipes

Asian braised brisket

4–5 hours

Air-fryer recipes

Air-fryer gochujang chicken thighs

45 minutes

Christmas recipes

Whole roasted trout

25 minutes

Chops recipes

Lamb chops with rosemary-and-lemon

10 minutes

Chicken recipes

Roast chicken salad

45 minutes

Braai recipes

Cherry-and-ginger bbq spareribs with grilled nectarine salad

1½ hours

Sauce recipes

Pineapple rind hot sauce

30 minutes

Pineapple rind hot sauce

Serves Makes 250 g

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

3 pineapples, peeled
3 cups water
2 T brown sugar
200 g bird’s-eye chillies
4 cloves garlic
1 medium onion, roughly chopped
3 large tomatoes, peeled and roughly chopped
1 t Spanish smoked paprika
sea salt and freshly ground black pepper, to taste
4 T canola oil

Method

1. Place the pineapple peels, water and sugar in a medium-sized saucepan. Bring to a rolling boil and cook for 10 minutes. Strain and discard the pineapple peels.

2. Place the remaining ingredients except the oil in a blender with the pineapple water. Blend until smooth.

3. Heat the oil in a saucepan. Pour the mixture into the pan and simmer for 25 minutes, stirring often, until slightly reduced.

4. Check the seasoning and adjust if necessary. Pour into sterilised jars and refrigerate for up to 2–3 weeks.

Cook’s note: Freeze the pineapple to use in a smoothie later, or grill with chicken thighs and serve with the sauce.

Find more source recipes here

Photographs: Toby Murphy
Production: Khanya Mzongwana
Food Assistant: Unathi Taffa

Divine daiquiri

Overnight roasted lamb shoulder

Rooibos-and-whisky-glazed gammon

Sesame-seared tuna

Beetroot curry

Lemon-and-herb butter stuffed trout

Mussels in fennel-and-coconut broth

Cajun prawns

Asian braised brisket

Air-fryer gochujang chicken thighs

Whole roasted trout

Lamb chops with rosemary-and-lemon

Roast chicken salad

Cherry-and-ginger bbq spareribs with grilled nectarine salad

Pineapple rind hot sauce

Pineapple rind hot sauce

Ingredients

Method