wheat and gluten free Archives

Cooking with

Gammon with jammy cherry sauce

2 hours

Braai recipes

Butter beans with confit tomatoes

1 hour

Beef recipes

Spiced black-eyed pea fritters

15 minutes

Cooking with

Mabele a ting

30 minutes

Carpaccio with pickled radishes

Serves 6

Difficulty Easy

Prep Time 25 minutes

Cooking Time 20 minutes

Ingredients

For the pickled radishes:

¾ cup rice wine vinegar
¼ cup water
1 x 4 cm ginger piece, thinly sliced
2 garlic cloves, crushed
salt, to taste
300 g radishes, thinly sliced
800 g beef fillet
sea salt, to taste
oil, for shallow frying
12 Woolworths rice paper wrappers
Woolworths chilli crunch, for drizzling
chives, finely chopped, to garnish

For the ginger-infused mayonnaise, mix:

1 cup Woolworths tangy mayonnaise
1 x 5 cm gingerpiece, peeled and finely grated
2 T rice wine vinegar

Method

1. To make the pickled radishes, place the rice vinegar, water, ginger, garlic and salt in a saucepan over a medium heat. Simmer for 5 minutes. Pour over the sliced radishes, then set aside to cool and pickle.

2. Prepare a braai with hot coals. Pat dry the fillet and season with salt. Heat a cast-iron pan directly on the coals until very hot.

3. Place the fillet in the pan and cook, turning continuously to char evenly. Once evenly charred, about 4 minutes, remove from the pan and set aside to cool and rest.

4. While the fillet is resting, prepare the rice paper bases. Heat the oil in a pan. Add a rice paper wrapper and cook for 15–20 seconds on each side, then drain on kitchen paper. Repeat with the remaining wrappers.

5. Once the meat has cooled, slice thinly. If you’re not happy with the thickness, place between 2 pieces of baking paper or clingwrap and gently tap with a rolling pin to flatten.

6. Divide the beef between the rice paper wrappers, drizzle with the ginger mayonnaise and chilli crunch, and garnish with finely chopped chives. Serve with the pickled radishes.

Find more beef recipes here

Productions: Abigail Donnelly
Photographer: Jan Ras
Food Assistant: Bianca Jones

Oxtail dombolo pie

Warm orzo salad

Lemon meringue white hot chocolate

Gooey chocolate cherry cake

Rolled Karoo lamb rib

Roast rump with Tamil crust

Brinjal stew

Gammon with jammy cherry sauce

Chicken-and-pineapple kebab

Butter beans with confit tomatoes

Braaied beef rib roast

Spiced black-eyed pea fritters

Negroni gravadlax

Mabele a ting

Carpaccio with pickled radishes

Carpaccio with pickled radishes

Ingredients

Method