Wheat free Archives

Fish recipes

Khuri Kitchri with masala fish

25–30 minutes

Coconut recipes

Coconut fish curry with mielie rice

1 hour 20 minutes

Canned food

Tuna aioli salad

Avocado recipes

Raw baby marrow salad

Cauliflower recipes

Roast cauliflower with parsley oil

30 minutes

Potato recipes

Twice-baked potatoes

1 hour

Chicken recipes

Peri-peri chicken thighs

45 minutes

Air-fryer recipes

Air-fryer falafel

13 minutes

Beef recipes

Shisanyama-style chuck with harissa cauliflower salad

25 minutes

Moroccan recipes

Seafood potjie paella

40 minutes

Poached leeks with creamy asparagus sauce

Serves 6

Difficulty Easy

Prep Time 25 minutes

Cooking Time 10 minutes

Ingredients

300 g leeks, sliced lengthways and washed
4 garlic cloves
¾ cup white wine
1 cup vegetable stock
lemon wedges, for serving
For the dressing:
170 g asparagus, blanched and chopped
3 T dill
2 T chives, chopped
1 cup cream
100 g feta
extra virgin olive oil, for drizzling
salt, to taste

Method

1. Place the leeks and garlic in a pan with the wine and stock. Simmer for 10 minutes, then drain.

2. To make the dressing, blend all the ingredients together. Chill until ready to serve.

3. To serve, spoon the dressing over the leeks, drizzle with olive oil and season with salt. Squeeze over the lemon.

Find more Easter recipes here.

Photography: Jan Ras
Production: Abigail Donnelly
Food assistants: Cheri Kustner and Emma Nkunzana

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Khuri Kitchri with masala fish

Coconut fish curry with mielie rice

Tuna aioli salad

Raw baby marrow salad

Roast cauliflower with parsley oil

Twice-baked potatoes

Peri-peri chicken thighs

Air-fryer falafel

Shisanyama-style chuck with harissa cauliflower salad

Seafood potjie paella

Braaied snoek with sticky apricot glaze

Poached leeks with creamy asparagus sauce

Poached leeks with creamy asparagus sauce

Ingredients

Method