2 Roasts to make for the festive season
These two roasts are all you need to wow your guests at your holiday feast. Both are perfect for sharing, juicy and flavour‑packed, turning your table into the ultimate celebration feast.
Cranberry and balsamic roast chicken
- Serves 4
Ingredients
For the marinade
- ¾ cup dried cranberries
- ¾ cup (188ml) orange juice
- ⅓ cup (83ml) balsamic vinegar
- 1 Tbsp (15ml) lemon juice
- 2 tsp lemon zest
- 3 Tbsp thyme, roughly chopped
- 1 clove garlic, grated
For the roast chicken
- 1 whole chicken
- 1 Tbsp olive oil
- 1 lemon, sliced
- ½ onion
- 2 cloves garlic, crushed
- 2 sprigs rosemary
- 1 cup (250ml) chicken stock
To Serve
- 2 sweet potatoes, cut into cubes and roasted
KT
Kate Turner
‧ Recipe & styling:
‧ Recipe & styling:
AE
Andreas Eiselen // HMimages.co.za
‧ Photography:
‧ Photography:
Method
- Preheat the oven to 180°C.
- Combine all the marinade ingredients in a large, shallow dish.
- Place the chicken in the marinade, spooning all over the chicken. Marinate in the fridge for 1 hour.
- Remove the chicken from the marinade and reserve the remaining Place chicken in the centre of an oiled roasting tin lined with lemon slices.
- Place the onion, garlic and rosemary inside the cavity of the chicken, pour over the chicken stock and brush some of the marinade on top of the chicken. Roast for 1 hour to 1 hr 15 minutes, until cooked through.
- While the chicken is roasting, place the remaining marinade in a pot over medium heat. Simmer for 5–6 minutes until slightly thickened and use this to baste the chicken during
- Carve the cranberry and balsamic roast chicken to your liking and serve with roasted sweet potatoes.
Ginger-braised pork roast with baby marrow
- Serves 6
Ingredients
For the pork roast
- 10cm ginger, grated
- 2 lemongrass stalks, grated
- 1 Tbsp (15ml) tomato paste
- 3 Tbsp (45ml) soy sauce
- 4 carrots, chopped
- 1 pork knuckle
- 2 cups (500ml) cider
- ½ cup roughly crushed ginger biscuits
For the baby marrow veggies
- 2 Tbsp butter
- 2 leeks, thinly sliced
- 6 baby marrows, sliced
KT
Amerae Vercueil
‧ Recipe & styling:
‧ Recipe & styling:
AE
Andreas Eiselen // HMimages.co.za
‧ Photography:
‧ Photography:
Method
- Preheat oven to 180°C.
- Mix together the ginger, lemongrass, tomato paste and soy sauce.
- Arrange the carrots in the bottom of a deep roasting tray. Place the pork knuckle on top and brush with the lemongrass mixture.
- Pour the cider into the bottom of the tray, under the knuckle, and cover with foil.
- Place in the oven and decrease the temperature to 160°C. Roast for 2 hours.
- Remove the pork from the oven and increase to 180°C.
- Cut away the top layer of skin on the pork (serve it on the side as pork crackling) and sprinkle with the ginger biscuit crumbs. Roast for another 15 minutes.
- Set the pork knuckle aside to rest. Add all the remaining ingredients and liquid in the roasting tray to a blender and blend until smooth.
- Transfer the sauce to a pot and simmer until reduced by half. Set aside.
- For the baby marrow veggies, melt the butter in a pan and sauté the leeks over medium heat until translucent.
- 11. Add the baby marrow and fry for 3 minutes.
- To serve, shred the pork and serve on top of the veggies with the carrot sauce.
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