wheat and gluten free Archives

Breakfast recipes

Cheese soufflé omelette

3–4 minutes

Bread recipes

Ajo blanco

Apple recipes

Pork chops with roasted cabbage and apples

45 minutes

South African

Morogo

15 minutes

Afternoon tea

Gluten-free banana bread with caramel sauce

25–30 minutes

Avocado recipes

Tex-Mex sweet potatoes

40 minutes

Braai recipes

Lamb belly kebabs

30 minutes

Braised lamb shoulder with sundried tomatoes

Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 4 1⁄2 hours

Ingredients

2 T extra virgin olive oil
1.5 kg lamb shoulder
sea salt and freshly ground black pepper, to taste
2 shallots, peeled and halved
4 sprigs fresh thyme
4 cloves garlic
2 cups Woolworths fresh free-range liquid chicken stock
240 g Woolworths sundried tomato quarters, drained and roughly chopped
3 spring onions, roughly chopped

Method

1. Preheat the oven to 150°C. Heat the olive oil in a large ovenproof casserole with a lid over a high heat. Season the lamb and brown all over.

2. Add the shallots, thyme, garlic and stock, then bring to a simmer.

3. Cover, transfer to the oven and cook for 3 hours, then add the sundried tomatoes and spring onions and cook for a further hour. 4 Remove the lid and cook for a further 30 minutes, then serve.

Find more lamb recipes here.

Photographs: Myburgh Du Plessis  
Production: Keletso Motau
Food assistants: Lerato Motau And Ivan Masiyazi

Coffee pecan nut pie

Easy beef stew

Air-fryer buttermilk chicken breasts

Pea-and-baby marrow salad

Cheese soufflé omelette

Ajo blanco

Pork chops with roasted cabbage and apples

Morogo

Gluten-free banana bread with caramel sauce

Tex-Mex sweet potatoes

Lamb belly kebabs

Sorghum-and-beetroot haddocks salad

Peri-peri “babalas” chicken livers

Caribbean epis lamb chops with jollof rice

Braised lamb shoulder with sundried tomatoes

Braised lamb shoulder with sundried tomatoes

Ingredients

Method