The book Foodies of South Africa Top 100 contains the 100 most viewed and shared recipes from the largest online food publisher in SA. Try these mouthwatering and eyecatching festive treats and wow your holiday guests!
PUFF PASTRY BOERIE TWISTS
Serves 4–6
Sausage roll meets boerie for the ultimate SA-style snack!
Ingredients
350g boerewors
1 roll puff pastry
1 egg, beaten with 1 Tbsp water
Mild chakalaka, for dipping (optional)
1. Thread 10cm-long pieces of boerie onto skewers (to keep boerie straight) and braai them.
2. Cut puff pastry into strips. Wrap the pastry strips around each piece of skewered, cooked boerewors and pinch closed at the top and bottom.
3. Brush with egg wash and bake at 180°C for 20–30 minutes or until done.
4. Serve with chakalaka for dipping.
Serves 4–6
Sausage roll meets boerie for the ultimate SA-style snack!
Ingredients
350g boerewors
1 roll puff pastry
1 egg, beaten with 1 Tbsp water
Mild chakalaka, for dipping (optional)
1. Thread 10cm-long pieces of boerie onto skewers (to keep boerie straight) and braai them.
2. Cut puff pastry into strips. Wrap the pastry strips around each piece of skewered, cooked boerewors and pinch closed at the top and bottom.
3. Brush with egg wash and bake at 180°C for 20–30 minutes or until done.
4. Serve with chakalaka for dipping.
Tip: If the coals aren’t ready the boerie can be fried, or cooked in the oven, before adding the pastry strips.
Use the QR code to view the recipe video
HAM AND CHEESE CHRISTMAS TREES
Makes 8–10
Ingredients
1 roll puff pastry
Flour, for dusting
½ cup cream cheese
½ cup Cheddar cheese, finely grated
125g sliced ham or spiced beef
Green olives (optional)
Wooden skewers, pre-soaked in water
1. Roll out puff pastry using a rolling pin and flour.
2. Top with a layer of cream cheese and grated Cheddar.
3. Lightly pat down the cheese and top with ham or beef slices, then slice into strips lengthwise, roughly 2cm thick.
4. Fold the strips of dough ‘accordion-style’ (to achieve a tree-like effect). Start with a small amount and widen as you go until you reach the end.
5. Place a long skewer through the centre, starting at the base then through to the top of the tree. Place on a baking sheet lined with baking paper. Refrigerate for 20–30 minutes.
6. Preheat oven to 180°C.
7. Remove trees from fridge and bake for about 15 minutes or until golden.
8. Top each tree with a green olive or edible festive decoration of your choice.
CHEESY STAR PUFFS
Makes 4–6
Ingredients
1 roll puff pastry
Flour, for dusting
Chives, finely chopped (keep some aside for the garnish)
120g Cheddar cheese, grated
½ tub cream cheese
1–2 eggs, beaten
Coarse salt, for garnishing
1. Preheat the oven to 200°C.
2. Roll out the puff pastry sheet until doubled in size, using a rolling pin and flour.
3. Using a cookie cutter (or a knife), cut the pastry into star shapes and put them on a baking sheet lined with baking paper.
4. In a mixing bowl, combine the chives, Cheddar cheese and cream cheese.
5. Place 1 teaspoon of the filling in the centre of half the puff pastry stars. Brush the edges of these pastry stars with egg wash and place another pastry star over each, pressing down To secure the edges.
6. Brush with egg wash and top each star with a sprinkle of coarse salt.
7. Bake for 10–12 minutes or until risen and golden.
8. Serve garnished with chopped chives.
Use the QR code to view the recipe video
FESTIVE CHOCOLATE MERINGUE WREATH
Nothing says Christmas quite like a wreath… and here’s one you can EAT!
Serves 6–8
Ingredients
For the pavlova:
1 slab (80g) dark chocolate, broken into pieces
6 egg whites
¼ tsp cream of tartar
1½ cups castor sugar
2 Tbsp cocoa powder
1 tsp vanilla extract
For the topping:
250ml cream
Raspberries
Strawberries, sliced in half
Blueberries
Mint leaves
1. Trace a circle around a 20cm cake tin on a sheet of baking paper, flip the paper over and place on a baking tray.
2. Place the chocolate into a large bowl over hot water. Stir continuously until the chocolate is completely melted and smooth. Set aside to cool slightly.
3. Place the egg whites and cream of tartar into a large mixing bowl and whip with a hand-held mixer on low speed until the egg whites become foamy, 1-2 minutes.
4. Raise the speed to medium, and begin to add the sugar gradually, whipping to stiff peaks.
5. Sift the cocoa powder into the mixture, add the vanilla and mix to combine.
6. Gently fold in half the melted chocolate, taking care not to overmix.
7. Preheat oven to 120°C.
8. Spoon the mixture onto the baking tray, following the traced circle, to form a wreath. Swirl the other half of the melted chocolate over the top and smooth with a spatula.
9. Bake for 1 hour 20 minutes. Leave in the oven to cool.
10. In a bowl, whip the cream until firm, using a hand-held mixer.
11. Remove the meringue from the baking paper once it’s completely cooled. Gently spread the whipped cream over the meringue.
12. Top with berries and fresh mint.
Use the QR code to view the recipe video
CHUTNEY-BASTED GAMMON
Use the QR code to view the recipe video
HAM AND CHEESE CHRISTMAS TREES
Makes 8–10
Ingredients
1 roll puff pastry
Flour, for dusting
½ cup cream cheese
½ cup Cheddar cheese, finely grated
125g sliced ham or spiced beef
Green olives (optional)
Wooden skewers, pre-soaked in water
1. Roll out puff pastry using a rolling pin and flour.
2. Top with a layer of cream cheese and grated Cheddar.
3. Lightly pat down the cheese and top with ham or beef slices, then slice into strips lengthwise, roughly 2cm thick.
4. Fold the strips of dough ‘accordion-style’ (to achieve a tree-like effect). Start with a small amount and widen as you go until you reach the end.
5. Place a long skewer through the centre, starting at the base then through to the top of the tree. Place on a baking sheet lined with baking paper. Refrigerate for 20–30 minutes.
6. Preheat oven to 180°C.
7. Remove trees from fridge and bake for about 15 minutes or until golden.
8. Top each tree with a green olive or edible festive decoration of your choice.
CHEESY STAR PUFFS
Makes 4–6
Ingredients
1 roll puff pastry
Flour, for dusting
Chives, finely chopped (keep some aside for the garnish)
120g Cheddar cheese, grated
½ tub cream cheese
1–2 eggs, beaten
Coarse salt, for garnishing
1. Preheat the oven to 200°C.
2. Roll out the puff pastry sheet until doubled in size, using a rolling pin and flour.
3. Using a cookie cutter (or a knife), cut the pastry into star shapes and put them on a baking sheet lined with baking paper.
4. In a mixing bowl, combine the chives, Cheddar cheese and cream cheese.
5. Place 1 teaspoon of the filling in the centre of half the puff pastry stars. Brush the edges of these pastry stars with egg wash and place another pastry star over each, pressing down To secure the edges.
6. Brush with egg wash and top each star with a sprinkle of coarse salt.
7. Bake for 10–12 minutes or until risen and golden.
8. Serve garnished with chopped chives.
Use the QR code to view the recipe video
FESTIVE CHOCOLATE MERINGUE WREATH
Nothing says Christmas quite like a wreath… and here’s one you can EAT!
Serves 6–8
Ingredients
For the pavlova:
1 slab (80g) dark chocolate, broken into pieces
6 egg whites
¼ tsp cream of tartar
1½ cups castor sugar
2 Tbsp cocoa powder
1 tsp vanilla extract
For the topping:
250ml cream
Raspberries
Strawberries, sliced in half
Blueberries
Mint leaves
1. Trace a circle around a 20cm cake tin on a sheet of baking paper, flip the paper over and place on a baking tray.
2. Place the chocolate into a large bowl over hot water. Stir continuously until the chocolate is completely melted and smooth. Set aside to cool slightly.
3. Place the egg whites and cream of tartar into a large mixing bowl and whip with a hand-held mixer on low speed until the egg whites become foamy, 1-2 minutes.
4. Raise the speed to medium, and begin to add the sugar gradually, whipping to stiff peaks.
5. Sift the cocoa powder into the mixture, add the vanilla and mix to combine.
6. Gently fold in half the melted chocolate, taking care not to overmix.
7. Preheat oven to 120°C.
8. Spoon the mixture onto the baking tray, following the traced circle, to form a wreath. Swirl the other half of the melted chocolate over the top and smooth with a spatula.
9. Bake for 1 hour 20 minutes. Leave in the oven to cool.
10. In a bowl, whip the cream until firm, using a hand-held mixer.
11. Remove the meringue from the baking paper once it’s completely cooled. Gently spread the whipped cream over the meringue.
12. Top with berries and fresh mint.
Use the QR code to view the recipe video
CHUTNEY-BASTED GAMMON
Serves 6–8
A sweet and sticky glazed gammon prepped on the braai for a uniquely South African twist!
Ingredients
1.5kg uncooked gammon
1 litre apple juice
2 litres water
2 tsp whole peppercorns
4–6 bay leaves (optional)
½ cup chutney
2 Tbsp olive oil
¼ cup canned crushed pineapple, drained
Canned pineapple rings
1 Tbsp honey
1. Place the gammon in a large pot with the apple juice, water, peppercorns and bay leaves. Boil for 1½ hours. Drain and set aside to cool.
2. Score the skin slightly in a criss-cross manner to create a diamond pattern.
3. In a mixing bowl, combine the chutney, olive oil and crushed pineapple. Use this mixture to baste the gammon.
4. Move the coals to the sides of the Weber or braai and place the gammon in the centre. Braai with the lid on for 15–20 minutes.
5. Baste once or twice during cooking until the gammon is slightly charred and sticky.
6. Drizzle the pineapple rings with honey and grill on the braai with the gammon for about 4 minutes, until caramelised.
7. Slice the gammon and serve with grilled pineapple rings.
Use the QR code to view the recipe video
Foodies of South Africa Top 100 is available at all leading bookstores and online through Loot and takealot. For more information please go to quivertreepublications.com
4 FESTIVE DISHES WITH A SOUTH AFRICAN TWIST
Reviewed by Michelle Pienaar
on
November 29, 2019
Rating:
Reviewed by Michelle Pienaar
on
November 29, 2019
Rating:
