wheat and gluten free Archives

Tart recipes

Baked falafel tart

40 minutes

Salad recipes

Sorghum tabbouleh

15 minutes

Vegetarian recipes

Cassava and plantain chips

15 minutes

Salad recipes

Cucumber salad with amasi raita

Citrus recipes

Wild greens salad

Salad recipes

Chilli pineapple salad

5 minutes

Braai recipes

Chorizo-and-olive butter hake parcels

15 minutes

Braai recipes

Whole braaied fish

10–12 minutes

Braai recipes

Braaied sweet potato

30 minutes

Seafood recipes

Snoek ceviche

15 minutes

Snoek ceviche

Serves 4

Difficulty Medium

Prep Time 20 minutes , plus 30 minutes’ curing time

Cooking Time 15 minutes

Ingredients

For the salad:

1⁄2 white cabbage
1 cup basil leaves, torn

For the ceviche:

2 x 300 g snoek fillets
salt, to taste
5 cups lime juice
1 red onion, sliced
2 t red chilli, chopped
1⁄2 t garlic, crushed

Method

1. Preheat the oven to 190°C. Roast the cabbage until slightly charred, about 25 minutes.

2. Using a very sharp knife, slice the fish into bite-sized pieces – slice diagonally and around the bones. Save the off-cuts for soup or sauce.

3. Season the fish with salt and cure for 30 minutes – do not rinse it.

4. Mix the lime juice, red onion, chilli, and garlic. Place the sliced fish into the lime mixture for 5–8 minutes.

5. To serve, arrange the grilled cabbage and basil on a platter and spoon over the fish.

Find more seafood recipes here.

Photograph: Jan Ras
Production: Brita Du Plessis
Food assistant: Ellah Maepa

Butternut, carrot and ginger soup with roasted chickpeas

Lemon queen of puddings

Easy lamb shank pie

Lamb ribs with patty pan-and-fennel slaw

Roasted red peppers with Hollandaise

Baked falafel tart

Sorghum tabbouleh

Cassava and plantain chips

Cucumber salad with amasi raita

Wild greens salad

Chilli pineapple salad

Chorizo-and-olive butter hake parcels

Whole braaied fish

Braaied sweet potato

Snoek ceviche

Snoek ceviche

Ingredients

Method