THE ULTIMATE FEASTING-FESTIVE MENU

Festive feasting made to share: These delicious holiday helpings will have you (and your guests) going for seconds.

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NO-FAIL ROAST CHICKEN WITH CRANBERRIES
Prep Time: 20 Mins 

Cook Time: 1 Hr 15 Mins
Serves: 8–12

INGREDIENTS

Roast chicken:

• ½ cup finely chopped basil
• ½ cup finely chopped origanum
• ½ cup finely chopped parsley
• 8 thyme sprigs, leaves chopped
• 4 rosemary sprigs, leaves chopped
• 1 lemon, zested
• 1 cup softened butter
• 2 whole chickens, patted dry
• 4 tbsp olive oil
• Salt and pepper

Cranberry sauce:

• 2 cups dried cranberries
• 1 cup cranberry juice
• 1/3 cup sugar
• Zest and juice of 1 lemon
• 1/4 tsp salt
• 2 ½ tbsp cornflour, whisked with 2/3 cup water

METHOD

Roast chicken:
1. Mix the herbs and lemon zest into butter, and rub herb butter over the skin of the chickens.

2. Cut the zested lemon in half and add halves to the cavity of each chicken.
3. Place chickens on roasting trays, drizzle with olive oil and season well.
4. Roast at 200°C for 1 hour 15 minutes. Rest for 15 minutes before serving.

Cranberry sauce: 

1. Add all the ingredients (except cornflour) to a pot. Simmer for 15 minutes.
2. Add cornflour paste, stirring until sauce thickens. Cook for 3 minutes. Serve with chicken.



PANZANELLA SALAD WITH GRILLED PEACHES AND FETA 

Prep Time: 20 Mins 

Cook Time: 12 Minutes Serves: 6

INGREDIENTS

Vinaigrette:

• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• 2 tsp chopped parsley
• 1 ½ tsp honey
• 1 ½ red chillies, thinly sliced
• 1 clove garlic, minced
• 1 tsp lemon zest
• Salt and pepper

Salad:

• 1 wholewheat baguette, cubed
• 2 tbsp olive oil 1 tsp salt
• 3 peaches, pitted and quartered
• ½ red onion, sliced
• 1 cup baby tomatoes, halved
• 1 cup rocket
• ½ cup baby spinach
• 1/3 cup basil
• ½ cup microgreens
• 90g feta, crumbled
• Handful mixed lettuce leaves

METHOD

Vinaigrette:
1. Whisk all the ingredients in a bowl and season to taste.
2. Set aside to infuse.

Salad:
1. Toss baguette cubes in olive oil and season with salt.
2. Spread bread cubes out on an oven tray and bake at 180°C for 7 minutes to make croutons.
3. In a griddle pan over high heat, grill peaches for 2 minutes on each side until charred.
4. Assemble the salad ingredients in a bowl or on a platter, add the croutons and drizzle with vinaigrette.



BERRY MIMOSA
Prep Time: 15 Mins 

Serves: 8

Ingredients

• 2 tbsp lemon juice
• ¼ cup caster sugar
• 2 cups cranberry juice
• 2 bottles sparkling wine
• 16 cherries
• 8 rosemary sprigs

METHOD
1. Pour the lemon juice into a saucer and the caster sugar into another.
2. Dip the rim of 8 champagne flutes first into the lemon juice, then into the caster sugar. Allow to set for 5 minutes.
3. Fill each glass one-third with cranberry juice, then top off with sparkling wine.
4. Drop two cherries into each glass and garnish with rosemary.

TOP TIP!
Replace the cherries with fresh cranberries if they're available. It'll add that extra festive-season touch.

SUMMER FRUIT TRIFLE
Prep Time: 1 Hr 35 Mins 

Cook Time: 20 Mins 

Serves: 8–12

INGREDIENTS

Jelly:
3 cups white wine
2 cups caster sugar
3 cups water
Juice of 1 orange
Juice of ½ lemon
4 peaches, skin scored
12 leaves of gelatine

Trifle:
15 strawberries, halved
2 Madeira cake loaves, sliced
1/3 cup brandy
1 ½ cups cream cheese
4 tbsp icing sugar
1 tsp vanilla essence
2 cups whipped cream

For decorating:
1 peach, sliced
1 cup strawberries, sliced
1/4 cup flaked almonds, toasted

METHOD

Jelly
1. Combine wine, sugar, water and juice in a pot over medium heat. Bring to a simmer and stir until sugar has dissolved.
2. Add the peaches and poach for 15 minutes, then remove.
3. Whisk gelatine into the poaching liquid until dissolved.
4. Strain and allow jelly and peaches to cool down.

Trifle:
1. Pour half of the jelly into the bottom of a trifle dish. (Keep the rest at room temperature.) 

2. Peel and slice the cooled poached peaches and add half to the jelly in trifle bowl, along with half of the strawberries. Refrigerate until set.
3. Arrange the Madeira slices in an even layer on top of the jelly. Brush with 4 tsp (20ml) of the brandy.
4. Whip together cream cheese, icing sugar, vanilla and the remaining brandy until smooth and fluffy. Fold through the whipped cream.
5. Spread half the cream mixture in an even layer on top of the Madeira layer and refrigerate for 15 minutes.
6. Pour remaining jelly on top of the cream layer, and add the rest of the poached peaches and sliced strawberries. Refrigerate until fully set.
7. Serve trifle topped with leftover cream mixture and decorated with peach slices, strawberries and almonds.

Making your own jelly can be so rewarding, but if you’re in a rush, feel free to use any of your favourite flavoured jelly packets in this trifle. Using tinned peaches also speeds up the process without compromising on flavour.