wheat and gluten free Archives

Christmas recipes

Potato bake with crackling

45 minutes

Christmas recipes

Green goddess aïoli

Christmas recipes

Roasted salt-and-vinegar smashed potatoes

5o minutes

Christmas recipes

Roast pork with cider mustard sauce

4–5 hours

Christmas recipes

Salmon crudo with trout pâté

Beef recipes

Slow-braised oxtail

3 ½ to 4 hours

Beans recipes

Cacio e pepe umngqusho

2 hours

Duck recipes

Braised duck legs with polenta

2 ½–3 hours

Beef recipes

Beef-and-marrow ragù

3½–4 hours

Fish recipes

Easy tuna carpaccio

Sauce recipes

Stone fruit ketchup

30 minutes

Sauce recipes

Ripe banana peel chutney

40 minutes

Ripe banana peel chutney

Serves Makes 200 g

Difficulty Easy

Prep Time 15 minutes, plus 1 hour’s soaking time

Cooking Time 40 minutes

Ingredients

6 ripe banana peels
2 T coconut oil
2 onions, peeled and finely diced
2 green chillies, thinly sliced
2 t salt
1 clove garlic, finely chopped
1 t mustard seeds
2 T curry powder
1 star anise
1 t fennel seeds
1 stick cinnamon
150 g brown sugar
1 ripe banana, chopped
2 cups orange juice

Method

1. Submerge the banana peels in cold water for 1 hour, changing the water twice. Drain the water.

2. Transfer the peels to a saucepan, add 3 cups fresh water and bring to a boil. Simmer for 5 minutes, then drain and allow to cool. Once cooled, roughly dice the peels into small pieces.

3. Heat the coconut oil in a large saucepan over a medium heat. Add the onions, chillies and salt. Cook for 5 minutes, stirring occasionally. Add the garlic and fry for 3 minutes.

4. Stir in the mustard seeds, curry powder, star anise, fennel, cinnamon, sugar, banana peels and chopped banana. Cook for 10 minutes or until slightly caramelised.

5. Add the orange juice and simmer for 30 minutes, or until thickened.

6. Transfer into sterilised jars and store in the fridge for up to 2 weeks.

Find more source recipes here

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

Coffee pecan nut pie

Easy beef stew

Air-fryer buttermilk chicken breasts

Potato bake with crackling

Green goddess aïoli

Roasted salt-and-vinegar smashed potatoes

Roast pork with cider mustard sauce

Salmon crudo with trout pâté

Slow-braised oxtail

Cacio e pepe umngqusho

Braised duck legs with polenta

Beef-and-marrow ragù

Easy tuna carpaccio

Stone fruit ketchup

Ripe banana peel chutney

Ripe banana peel chutney

Ingredients

Method