Dairy free Archives

Lamb recipes

Lamb shank roast

3 hours

Beef recipes

Shisanyama-style chuck with harissa cauliflower salad

25 minutes

Moroccan recipes

Seafood potjie paella

40 minutes

Fish recipes

Snoek-and-potato frikkadels

30 minutes

Chicken recipes

Chicken-and-mushroom wontons in broth

20 minutes

Fish recipes

Steamed garlic-and-ginger angelfish

30 minutes

Fish recipes

Tiger’s milk hake and noodles

15 minutes

Chicken recipes

Laksa-poached chicken

1 hour

Beef recipes

Beef-and-Bovril meatballs

35 minutes

Fish recipes

Tomato-and-sardines on toast

Beef recipes

Shortrib adobo with ting

2 hours 45 minutes

Raw butternut salad

Serves 6

Difficulty Easy

Prep Time 15 minutes

Ingredients

For the gochujang dressing, whisk:

2 T Woolworths Asian gochujang paste
1 T brown sugar
2 T rice wine vinegar
3 T vegetable oil
1 t sesame oil
2 T soya sauce
2 garlic cloves, grated
1 x 2 cm ginger piece, grated

For the salad:

2 large butternuts, peeled
100 g Woolworths firm yuzu-flavoured tofu, sliced
a handful fresh mint

Method

1. Chill the dressing until ready to use.

2. Halve and seed the butternut. Using a vegetable peeler or mandolin, shave the butternut into long, thin slices. Arrange on a platter.

3. Scatter over the tofu, spoon over the dressing and tear over the mint.

Cook's note: Roll the salad into rice paper rolls to serve with a peanut dipping sauce as an impressive summer meal.

Find more butternut recipes here.

Photography: Myburgh Du Plessis
Production: Khanya Mzongwana
Food assistant: Ellah Maepa

Divine daiquiri

Overnight roasted lamb shoulder

Rooibos-and-whisky-glazed gammon

Lamb shank roast

Shisanyama-style chuck with harissa cauliflower salad

Seafood potjie paella

Snoek-and-potato frikkadels

Chicken-and-mushroom wontons in broth

Steamed garlic-and-ginger angelfish

Tiger’s milk hake and noodles

Laksa-poached chicken

Beef-and-Bovril meatballs

Tomato-and-sardines on toast

Shortrib adobo with ting

Raw butternut salad

Raw butternut salad

Ingredients

Method