wheat and gluten free Archives

Sauce recipes

Smoked mackerel with parsley velout

20 minutes

Chicken breast

Roast chicken with Paloise sauce

30 minutes

Calamari

Gemmer

Serves 6

Difficulty Easy

Prep Time 10 minutes, plus 2 days’ fermentation time

Ingredients

2 T ground ginger
400 g brown sugar
15 g instant dry yeast
cream of tartar a pinch
1 T cayenne pepper
3 litres water, at room temperature

Method

1. Place all the ingredients into a saucepan and stir until the sugar has dissolved. Cover and set aside at room temperature overnight. The mixture should bubble and begin to ferment.

2. Pour the ginger beer through a muslin cloth or a clean, slightly damp tea towel. The dampness of the tea towel will make the liquid pass through it more easily. Bottle the ginger beer in plastic bottles, taking care not to fill the bottles too much to allow room for air to escape during the fermentation process.

3. Seal and store at room temperature overnight. Every few hours, slowly and carefully open the bottles to allow air to escape and release some pressure so the bottles don’t explode! Chill the ginger beer and drink it once it’s ice cold.

Cook’s note: Do not freeze the ginger beer as it will lose its fizz.

Find more beverage recipes here

Photographs: Toby Murphy And Jan Ras
Production: Khanya Mzongwana
Food Assistant: Emma Nkunzana

Butternut, carrot and ginger soup with roasted chickpeas

Lemon queen of puddings

Easy lamb shank pie

Stone fruit ketchup

Ripe banana peel chutney

Burnt sweetcorn sauce

Smoked mackerel with parsley velout

Roast chicken with Paloise sauce

Potage de mer

Cabbage wrapped meatballs

Tomato-and-chicken soup

Spanish inspired baked beans

Poached asparagus

Celeriac samp

Gemmer

Gemmer

Ingredients

Method