Now that the year is coming to an end and the festive season is at our doorstep, this is an opportunity for you to get inspired and cook the most delicious meals to wow your family on Christmas day!
Appetizer: Mini Potato Bites
15 Cleaned potatoes
2 Tbsp. chopped fresh chives
125g Cream Cheese, softened
2 Tbsp. Sour Cream
2 Tbsp. Grated Parmesan Cheese
4 slices Bacon, cooked, crumbled (or the real Bacon bits)
Cook potatoes until tender.
Cool off then cut in half.
Slice the round parts of the potato and place bottom down on a platter.
Mix cream cheese, parmesan, and sour cream. Refrigerate.
Top potatoes with cream cheese mixture, bacon, and chives.
Serve cool or warm
Prep and cook time: 35min
Main: Roast Turkey with Chestnuts
4-5kg full turkey 500g cooked, chopped Chestnut
3 bread rolls 150g Chopped Smoked Bacon
50g stick of butter 100ml milk
3 eggs 1 garlic clove, 1 onion chopped
2 tsp thyme 2 cooked and cored apples
50ml cognac salt, pepper to taste
Serves 6 Pre and cook time: 2 h 45 mins
• Preheat oven to 1800 C
• Chop turkey giblets
• Break up the bread rolls and soak in milk.
• Heat butter in frying pan, add onion, and cook until translucent. Add bacon and fry together.
• Sprinkle in thyme leaves and garlic to the mixture. Add in the apples and chestnuts mix together and remove from heat.
• Take the soaked bread rolls and add to the mixture. Stir in eggs and cognac. Mix and season with salt and pepper.
• Season turkey inside and out. Slice small pockets into the turkey skin and lather with butter.
• Stuff turkey with stuffing mixture. Sew in the pockets with kitchen string.
• Place in oven and cook for 2h 30 or until popper is out. Baste regularly if needed.
• Once fully cooked, remove stuffing from turkey and place in bowl.
• Serve turkey on a platter with stuffing and decorate.
Vegetarian Main: Cauliflower, Potato and Chickpea Curry
700g potatoes, peeled, and cubed. 1 tbsp olive oil
1 brown onion, finely chopped 2 crushed garlic cloves
1 tsp cumin seeds 1 tsp mustard seeds
½ teaspoon ground turmeric 500g cauliflower, cut into florets
2/3 cup Vegetable Stock 400g can tomatoes
400g can chickpeas, rinsed and drained ½ cup fresh coriander leaves
• Boil potatoes until tender.
• In a large frying pan, heat oil on medium and cook onion until soft. Add cumin, garlic and turmeric.
• Add cauliflower, tomato, and stock to potato. Cook on low heat for 15 minutes and until sauce is thick. Mix in chickpeas then season with salt and pepper.
• Serve hot.
Serves: 4 Prep and cook time: 35mins
Side Dish: Creamy Potato Gratin
800g potatoes thinly sliced 100g grated cheese
150ml full cream 150ml milk
100g crème fraiche 1 garlic clove halved
• Preheat oven to 1800C
• Rub surface of gratin dish with garlic
• Layer sliced potatoes in gratin dishes
• Mix cream, milk thyme, cheese, and crème fraiche. Season with salt nutmeg and ground black pepper.
• Pour mixture over potatoes until each dish is covered. Add more cream if needed.
• Bake in oven for 30 minutes until lightly browned.
Serves: 4 Prep time: 25 mins Bake: 30 mins or until golden brown.
Dessert: Very Berry Trifle
2 x 85g packets of strawberry jelly boiling water
250g fresh strawberries, sliced 125g fresh raspberries
125g fresh blueberries 2 cups chocolate custard
Swiss roll 1/3 cup sweet sherry
300ml thick cream 2 teaspoons icing sugar mixture
Extra fresh raspberries, blueberries, and sliced strawberries
• Put jelly powder in a bowl. Add boil water and stir until completely dissolved. Refrigerate for 2 hours or until slightly set.
• Pour into a large serving bowl, and stir in the berries and refrigerate until completely set.
• Pour custard over jelly. Cut swiss roll into slices and place around the bowl.
• Whip cream and sugar until soft peaks are formed. Place cream over custard. Refrigerate overnight.
• Top the trifle with blueberries, raspberries, and strawberries.
Serves 12 Prep time: 20mins