Mouth-watering mains and dessert and refreshing cocktails…cook up a storm with these recipes.
ROAST CHICKEN WITH FIG, HERB & BREADCRUMB STUFFING
Time 2 hours
Serves 4–6
INGREDIENTS
Stuffing:
¼ cup oil
2 cups breadcrumbs
½ red onion, finely chopped
2 cloves garlic, crushed
1 Tbsp butter
½ cup fresh herbs (such as parsley, coriander and basil), chopped
⅓ cup dried figs, chopped (or you can use raisins)
Salt and black pepper
For the rest:
1 whole chicken
Olive oil for rubbing and drizzling
6 carrots, scrubbed and quartered
2 red onions, quartered
1 whole bulb garlic, halved
2 Tbsp honey
2 sprigs fresh thyme
METHOD
1. For the stuffing, heat oil in a pot over medium-high heat, add breadcrumbs and fry until golden.
2. Add onion, garlic and butter and fry until fragrant (about 2 minutes).
3. Add herbs and dried figs, season and remove from the heat.
4. Rub chicken all over with oil and salt. Stuff chicken with the breadcrumb mixture.
5. Tie legs together with kitchen twine or truss chicken.
6. Toss carrots, onion, garlic, honey and thyme in a roasting tray.
7. Place chicken on top of veg and drizzle with a little olive oil.
8. Roast in the oven at 200°C for 1½ hours until chicken is golden and meat juice runs clear (make a small cut in the thickest part of the thigh to check).
9. Serve with roasted vegetables.
SLOPPY JOE VETKOEK
Time 1 hour 20 minutes
Serves 4
INGREDIENTS
500g store-bought readymade white bread dough
Flour, for dusting
1 Tbsp canola oil + extra for deep-frying
500g beef mince
1 can (400g) chopped tomatoes
2 tsp beef stock powder
1 tsp dried oregano (optional)
1 cup red wine or water
Salt and black pepper
To serve:
1 punnet (20g) fresh rocket (or use other salad leaves)
½ red onion, thinly sliced
1 tomato, finely chopped
METHOD
1. Divide dough into 4 balls and flatten gently on a lightly floured surface. Cover with a damp tea towel and leave to rise.
2. Heat oil in a pan on medium high heat and brown mince for 5 minutes until caramelised.
3. Add canned tomatoes, stock powder, oregano and red wine or water.
4. Cover and simmer on low-medium heat for about 30-45 minutes. Season.
5. Heat oil for deep-frying in a medium-sized pot.
6. Fry dough balls two at a time until golden on both sides and cooked through.
7. Serve vetkoek filled with mince, rocket or salad leaves, red onion and tomato.
HONEY-GLAZED GAMMON WITH PINEAPPLE SALSA
Time 2 hours
Serves 8–10
INGREDIENTS
For the gammon:
1 medium (1.5kg) uncooked gammon
6 cups (1.5L) ginger beer or sparkling apple juice
½ Tbsp (7ml) fennel seeds
5cm knob fresh ginger, sliced
3 bay leaves
8 black peppercorns
Glaze:
¼ cup butter
¼ cup honey (or syrup)
1 Tbsp Dijon mustard
4. Cover and simmer on low-medium heat for about 30-45 minutes. Season.
5. Heat oil for deep-frying in a medium-sized pot.
6. Fry dough balls two at a time until golden on both sides and cooked through.
7. Serve vetkoek filled with mince, rocket or salad leaves, red onion and tomato.
HONEY-GLAZED GAMMON WITH PINEAPPLE SALSA
Time 2 hours
Serves 8–10
INGREDIENTS
For the gammon:
1 medium (1.5kg) uncooked gammon
6 cups (1.5L) ginger beer or sparkling apple juice
½ Tbsp (7ml) fennel seeds
5cm knob fresh ginger, sliced
3 bay leaves
8 black peppercorns
Glaze:
¼ cup butter
¼ cup honey (or syrup)
1 Tbsp Dijon mustard
Salsa:
1 pineapple, cubed (or use a tin of pineapple pieces, rinsed)
1 red onion, finely chopped
2 tsp (10g) fresh mint, chopped
2 tsp (10g) fresh parsley, chopped
METHOD
1. Place gammon in a pot and add ginger beer or apple juice and spices. (Top up with water if the gammon isn’t submerged.)
2. Bring to a boil, then reduce heat to a simmer. Place something heavy, like a plate, on the gammon to keep it submerged if necessary.
3. Cook for 1 hour (20 minutes per 500g). Drain and cool.
4. Pat dry, remove any netting and pull the skin off the fat.
5. Score the fat with a crisscross pattern, about 5mm deep. Do not cut through to the meat.
1 red onion, finely chopped
2 tsp (10g) fresh mint, chopped
2 tsp (10g) fresh parsley, chopped
METHOD
1. Place gammon in a pot and add ginger beer or apple juice and spices. (Top up with water if the gammon isn’t submerged.)
2. Bring to a boil, then reduce heat to a simmer. Place something heavy, like a plate, on the gammon to keep it submerged if necessary.
3. Cook for 1 hour (20 minutes per 500g). Drain and cool.
4. Pat dry, remove any netting and pull the skin off the fat.
5. Score the fat with a crisscross pattern, about 5mm deep. Do not cut through to the meat.
6. Heat glaze ingredients in a saucepan over medium heat and whisk to combine.
7. Brush glaze onto boiled gammon but keep some aside for basting.
8. Roast gammon in the oven at 200°C for 20-25 minutes, basting every 8-10 minutes with the reserved glaze.
9. Combine salsa ingredients.
10. Serve sliced gammon with salsa on the side.
ROAST VEGETABLE TART
Time 1 hour 20 minutes
7. Brush glaze onto boiled gammon but keep some aside for basting.
8. Roast gammon in the oven at 200°C for 20-25 minutes, basting every 8-10 minutes with the reserved glaze.
9. Combine salsa ingredients.
10. Serve sliced gammon with salsa on the side.
ROAST VEGETABLE TART
Time 1 hour 20 minutes
Serves 4
INGREDIENTS
1 roll (400g) puff pastry, defrosted
1 egg, beaten
1 tub (230g) cream cheese, beaten
1 bunch (100g) asparagus, washed and trimmed OR ½ punnet (115g) tender stem broccoli, rinsed
½ packet (125g) cherry tomatoes, halved
½ pack (100g) diced bacon
Salt and black pepper
¼ cup basil pesto (optional)
Handful fresh rocket (optional)
METHOD
1. Preheat oven to 200°C.
2. Unfold pastry and roll slightly thinner. Trim edges to create a clean rectangle.
3. Place pastry on a greased baking tray and lightly brush all over with egg.
4. Score a 2cm border into the pastry around the edges. Do not cut all the way through.
5. Spread cream cheese evenly onto pastry, keeping the borders/edges clean.
6. Toss asparagus or broccoli, tomatoes and bacon together in a bowl. Season, then scatter on top of cream cheese.
7. Bake for 25-30 minutes until pastry is golden and cooked.
8. Drizzle with pesto and garnish with rocket (optional) and serve.
WATERMELON, CRANBERRY & GINGER PUNCH (NON-ALCOHOLIC)
Time 15 minutes
INGREDIENTS
1 roll (400g) puff pastry, defrosted
1 egg, beaten
1 tub (230g) cream cheese, beaten
1 bunch (100g) asparagus, washed and trimmed OR ½ punnet (115g) tender stem broccoli, rinsed
½ packet (125g) cherry tomatoes, halved
½ pack (100g) diced bacon
Salt and black pepper
¼ cup basil pesto (optional)
Handful fresh rocket (optional)
METHOD
1. Preheat oven to 200°C.
2. Unfold pastry and roll slightly thinner. Trim edges to create a clean rectangle.
3. Place pastry on a greased baking tray and lightly brush all over with egg.
4. Score a 2cm border into the pastry around the edges. Do not cut all the way through.
5. Spread cream cheese evenly onto pastry, keeping the borders/edges clean.
6. Toss asparagus or broccoli, tomatoes and bacon together in a bowl. Season, then scatter on top of cream cheese.
7. Bake for 25-30 minutes until pastry is golden and cooked.
8. Drizzle with pesto and garnish with rocket (optional) and serve.
WATERMELON, CRANBERRY & GINGER PUNCH (NON-ALCOHOLIC)
Time 15 minutes
Serves 6–8
INGREDIENTS
4 cups chopped watermelon
2 cups cranberry juice
Juice and grated peel of 1 lemon
3 handfuls ice cubes
5 slices peeled fresh ginger
METHOD
1. Use a fork to mash watermelon into a pulp.
2. Mix watermelon pulp with cranberry juice, lemon peel and lemon juice.
3. Fill a large serving jug with ice, add fruit juice mixture and garnish with ginger.
GRAPE ‘SANGRIA’ (NON-ALCOHOLIC)
Time 15 minutes
INGREDIENTS
4 cups chopped watermelon
2 cups cranberry juice
Juice and grated peel of 1 lemon
3 handfuls ice cubes
5 slices peeled fresh ginger
METHOD
1. Use a fork to mash watermelon into a pulp.
2. Mix watermelon pulp with cranberry juice, lemon peel and lemon juice.
3. Fill a large serving jug with ice, add fruit juice mixture and garnish with ginger.
GRAPE ‘SANGRIA’ (NON-ALCOHOLIC)
Time 15 minutes
Serves 6–8
INGREDIENTS
1 bottle (750ml) white grape juice
1 bottle (750ml sparkling water
¼ cup sugar
1 nectarine, thinly sliced
½ cucumber, shaved into thin strips using a vegetable peeler
1 cup green grapes, frozen
1 cup soda water
Handful fresh mint
METHOD
1. Mix grape juice, sparkling water and sugar together in a large serving jug.
2. Add nectarine, cucumber, frozen grapes and chilled soda water.
3. Garnish with mint sprigs and serve.
MANHATTAN COCKTAIL
INGREDIENTS
1 bottle (750ml) white grape juice
1 bottle (750ml sparkling water
¼ cup sugar
1 nectarine, thinly sliced
½ cucumber, shaved into thin strips using a vegetable peeler
1 cup green grapes, frozen
1 cup soda water
Handful fresh mint
METHOD
1. Mix grape juice, sparkling water and sugar together in a large serving jug.
2. Add nectarine, cucumber, frozen grapes and chilled soda water.
3. Garnish with mint sprigs and serve.
MANHATTAN COCKTAIL
Time 15 minutes
Serves 4
INGREDIENTS
½ cup whisky
4 tbsp vermouth
4 dashes bitters
Handful ice + extra for serving
INGREDIENTS
½ cup whisky
4 tbsp vermouth
4 dashes bitters
Handful ice + extra for serving
4 orange peels
4 slices of orange
4 maraschino cherries (optional)
METHOD
1. Add whisky, vermouth, bitters and ice to a large sealable jar, close the lid and shake vigorously for 1 minute until ice-cold.
2. Rub orange peel around the rim of each glass, then pop in a slice of orange and fill your glass halfway with ice.
3. Strain drink into glasses, garnish with a cherry (if using) and serve.
APPLE MOJITO
Time 15 minutes
4 slices of orange
4 maraschino cherries (optional)
METHOD
1. Add whisky, vermouth, bitters and ice to a large sealable jar, close the lid and shake vigorously for 1 minute until ice-cold.
2. Rub orange peel around the rim of each glass, then pop in a slice of orange and fill your glass halfway with ice.
3. Strain drink into glasses, garnish with a cherry (if using) and serve.
APPLE MOJITO
Time 15 minutes
Serves 4
INGREDIENTS
1 cup mint leaves
4 Granny Smith apples, diced + thin apple slices to serve
4 tsp sugar
8 tsp lemon juice + lemon wedges to serve (optional)
Ice, for serving
1 cup white rum
1L soda water
METHOD
1. Place mint leaves, apple, sugar and lemon juice in a bowl.
2. Mix and press using a wooden spoon until sugar dissolves and mint leaves’ oil has been released.
3. Fill 4 glasses with ice and add ¼ cup rum to each. Add soda water.
4. Divide mint mixture between glasses, and garnish with an apple slice and lemon wedge (optional).
GINGER & DATE TIRAMISU
Time 40 minutes
INGREDIENTS
1 cup mint leaves
4 Granny Smith apples, diced + thin apple slices to serve
4 tsp sugar
8 tsp lemon juice + lemon wedges to serve (optional)
Ice, for serving
1 cup white rum
1L soda water
METHOD
1. Place mint leaves, apple, sugar and lemon juice in a bowl.
2. Mix and press using a wooden spoon until sugar dissolves and mint leaves’ oil has been released.
3. Fill 4 glasses with ice and add ¼ cup rum to each. Add soda water.
4. Divide mint mixture between glasses, and garnish with an apple slice and lemon wedge (optional).
GINGER & DATE TIRAMISU
Time 40 minutes
Makes 8
INGREDIENTS
2 cups strong coffee
1 cup golden syrup 30 dates, pitted
4-6 Tbsp water
2 cups double-cream plain yoghurt
2 cups whipped cream
2 packets (200g each) ginger biscuits, crushed
METHOD
1. Heat coffee and syrup in a pot over high heat, reduce to a liquid syrup consistency and leave to cool to room temperature.
2. Blitz dates and half the water in a food processor until a smooth caramel forms (adding more water to thin if necessary).
3. Fold yoghurt and whipped cream together. Do not over-mix.
4. Divide biscuit crumbs between 8 glasses. Top with alternating layers of date caramel, yoghurt cream mixture and coffee syrup.
INGREDIENTS
2 cups strong coffee
1 cup golden syrup 30 dates, pitted
4-6 Tbsp water
2 cups double-cream plain yoghurt
2 cups whipped cream
2 packets (200g each) ginger biscuits, crushed
METHOD
1. Heat coffee and syrup in a pot over high heat, reduce to a liquid syrup consistency and leave to cool to room temperature.
2. Blitz dates and half the water in a food processor until a smooth caramel forms (adding more water to thin if necessary).
3. Fold yoghurt and whipped cream together. Do not over-mix.
4. Divide biscuit crumbs between 8 glasses. Top with alternating layers of date caramel, yoghurt cream mixture and coffee syrup.
5. Serve within 3 hours of making (refrigerate until serving).
Recipes and photos courtesy of Fresh Living Magazine
Recipes and photos courtesy of Fresh Living Magazine
A FESTIVE FEAST WITH A TWIST
Reviewed by Amaarah
on
December 07, 2023
Rating:
Reviewed by Amaarah
on
December 07, 2023
Rating:
