How To Make Coleslaw Salad Without Mayonnaise

Making coleslaw salad at home is easier than one would imagine and you don’t even need any mayonnaise either. I’ve used crème fraiche, sour cream works just as well.

How to make Coleslaw Salad without Mayonnaise
Recipe by Georgia
Prep time: 5 minutes
Refrigeration Time: +/- 1 hour
Total time: 1 hour , 5 minutes
Yield: serves 4

Ingredients Coleslaw Salad

  • quarter cabbage
  • 2 medium carrots
  • 2 tablespoons white vinegar
  • quarter teaspoon mustard
  • quarter teaspoon honey or sugar
  • pinch of salt
  • 200g crème fraiche
      1. Slice the cabbage fine. 
    2. Grate the carrots.
     3. Combine the salt, vinegar, honey and mustard. Drizzle over the cabbage and carrot. Mix well to combine.
     4. Add the crème fraiche. Mix until the cabbage and carrots are smothered in crème fraiche. 
    5. Cover and place in the fridge until needed. For best results, the coleslaw salad should be refrigerated for at least an hour before serving. Your homemade coleslaw salad will be best served with Roast Chicken.

Roast Chicken Recipes
stovetop roasted chicken


Easy Pot Roast Chicken Recipe

If your oven is out of order (as was Amma's on several occasions), don’t worry, you can still make Sunday’s roast chicken - on the stovetop. One of the most favourable differences between oven roasted chicken and stovetop pot roasted chicken is that the latter is often always more succulent than the former. The most unfavourable being that pot roast chicken is less evenly browned than oven roasted ones.

How To Make Roast Chicken On The Stove

The most essential difference in technique when preparing chicken in a pot on the stove is that the chicken should rest on a ‘bed’ of vegetables, preferably root vegetables. This prevents the chicken from sticking to the pot . It also gently steams the chicken resulting a very tender chicken. I usually opt for carrots and shallots which also form the basis for the gravy.
For this pot roast recipe I basted the chicken in garlic and herb butter, resting on a bed of carrots and shallots. Served with Bean Mash and gravy and Homemade Coleslaw.

Easy Pot Roast Chicken Recipe
Recipe by Georgia
Prep time: 10 minutes
Cooking time: 60 minutes
Total time: 70 minutes
Yield: serves 4

Ingredients for Pot Roast Chicken

  • +/- 1 kg whole chicken
  • 4 shallots
  • 6 medium sized carrots
  • 3 cloves garlic
  • 1 teaspoon salt
  • 2 tablespoons fresh or dried thyme
  • half teaspoon ground black pepper
  • 1 tablespoon butter
  • 1 teaspoon olive oil
  • 1 cup water
      1. Prepare the garlic and herb butter. Mix butter with thyme and  grated garlic. 
    2. Rub the chicken with salt. 
    3. Insert the herb butter underneath the skin of the chicken in as many places as possible. 
    4. Cut carrots into smaller pieces. Place the carrots and shallots in a heavy based pot, large enough to fit the chicken. Drizzle with olive oil. Sprinkle with thyme and black pepper. Add a pinch of salt. Add a cup of water.
     5. Place the chicken breast down on the carrots and shallots. Cover pot. 
    6. Cook on medium heat for 40 - 50 minutes depending on the size of the chicken used. A heavier chicken requires more cooking time. I used a 1kg chicken, cooked for total time of 60 minutes.(40 minutes steaming and 20 minutes for browning)
     7. After 40 -50 minutes, remove from stovetop. Remove carrots and shallots from pot. Drain all liquid. Set aside for making the gravy. 
    8. Place the chicken back into the pot. Brown for 20- 30 minutes, turning every 10 minutes. While the chicken is browning, prepare the gravy, see instructions below. 
    9. Once you are satisfied with the colour of the chicken, remove from stove, serve warm with carrots, gravy, mash and coleslaw.
    How to make Gravy from Pot Roast Chicken

      One of the things I love most about this recipe is that you don’t need any flour or corn flour to thicken the gravy. It is all vegetable. Use the liquid from the cooking process. Take all shallots and at least 5 pieces of carrots. Simmer on medium heat until the carrots and shallots dissolve into smaller pieces. Add a little water if the gravy is too thick. Use a blender if you prefer a more refined gravy texture. Once the mixture has the desired consistency, remove from stove, serve warm with your pot roast chicken.  
      If you prefer thick gravy, without flour, use a potato instead. Add one grated potato to the mixture then simmer on medium heat. Once the grated potato softens it will act as a thickener for the gravy.
More Roast Chicken Recipes


Meatloaf Recipe

Running out of recipe ideas for dinner? Try this easy meatloaf recipe –  an adapted Mince Kebab Recipe topped with Amma’s Tomato Chutney. Meatloaf makes for a simple yet hearty meal. Essentially made with mince meat, the addition of bread crumbs, egg and milk account for it's loaf like texture. It can be bulked up with fiber by adding grated carrots and chopped herbs. Traditional recipes are topped with a tomato sauce glaze, I’ve opted for good old chutney.

Meatloaf can be served with a variety of vegetable sides and or salad. I've opted for braised Butternut and a green salad. It serves just as well in a meatloaf sandwich the day after...if there is any leftover!

Meatloaf Recipe
Recipe by Georgia
Prep time: 10 minutes
Baking time: 80 minutes
Total time: 90 minutes
Yield: serves 6

Ingredients for Meatloaf

  • 1 kg mince meat ( ground beef, lamb or pork)
  • 1 medium onion
  • 1/2 cup finely chopped coriander
  • 1 teaspoon ground ginger and garlic
  • 1 teaspoon garamasala
  • 2 fresh green chillies chopped fine
  • 1 tablespoon fine salt
  • 1 teaspoon vegetable oil
  • 1/3 cup milk
  • ½ cup bread crumbs
  • 1 egg
  • 1 grated carrot
    Tomato Chutney
    1. First prepare the Chutney.
    2. Start on the meatloaf. Prepare the onion, chillies and coriander. Chop fine.
    2. Add the milk to the bread crumbs. Set aside. Beat the egg. Add to bread crumb mixture.
    3. Combine mince meat with bread crumb mixture, and onions, coriander and chillies. Add grated carrot.
    4. Add powdered spices and salt. Mix well to combine.
    5. Spread the teaspoon of oil around a loaf pan then mould into the pan or simply mould the mince mixture into a loaf like form.
    6. Place in the oven. Bake at 150 degrees Clesius for 50 minutes.
    7. Remove from oven. Drain excess liquid from the loaf tin. Bake for another 15 minutes
    8. Remove from oven.Top with Chutney. Place back in the oven for another 15 minutes.
    8. Remove from oven. Allow to stand for 5 – 10 minutes before slicing the meatloaf.
    9. Serve with sides of choice.

    More Recipes for Mince Meat