Wheat free Archives

Prawns and

Boma oysters

5 minutes

Braai recipes

Lamb hung over the fire

Cooking: 1–11⁄2 hours

Beans recipes

Heerenbone salad

30 minutes

Braai recipes

Braaied sweetcorn with mayo

20 minutes

Dip recipes

Baba ganoush with roast red peppers

45 minutes

Anchovy recipes

Asparagus with anchovy butter

15 minutes

Asian recipes

Nam jim mushrooms

20 minutes

Cheese recipes

Cheat’s burrata and blood orange salad

Braai recipes

Garlic-and-burnt leek creamed corn

20 minutes

Braai recipes

Braaied skilpadjies

30 minutes

Braai recipes

Fish braaied in paper

20 minutes

Pea salad with aïoli

Serves 8

Difficulty Easy

Prep Time 15 minutes

Ingredients

200 g garden or sugar snap peas, blanched
6 baby basil leaves, shredded

For the dressing

1 clove garlic, crushed
1 t cumin seeds, toasted
2 t Dijon mustard
3 T extra virgin olive oil
4 T lemon juice
salt to taste

For the aïoli:

2 free-range egg yolks
1 cup sunflower oil
2 T Woolworths black tahini
salt, to taste

Method

1. Place the peas on a platter. Dress with the dressing and aïoli, garnish with the basil and season with salt.

2. To make the dressing, smash the garlic and cumin using a mortar and pestle. Add the mustard, olive oil, lemon juice and season with salt.

3. To make the aïoli, whisk the eggs in a bowl. From a height, drizzle in the oil in a steady stream, whisking continuously. Whisk in the tahini and season to taste.

For more Christmas recipes

Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food assistant: Emma Nkunzana and Terry Donnelly

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Boma oysters

Lamb hung over the fire

Heerenbone salad

Braaied sweetcorn with mayo

Baba ganoush with roast red peppers

Asparagus with anchovy butter

Nam jim mushrooms

Cheat’s burrata and blood orange salad

Garlic-and-burnt leek creamed corn

Braaied skilpadjies

Fish braaied in paper

Pea salad with aïoli

Pea salad with aïoli

Ingredients

Method