I really love Pick 'n Pay's delicious recipes! They are perfect for our warm South African weather and are quick and easy to prepare. I found a whole array of recipes on their website which would be absolutely delicious for Christmas Day.
Maybe you are a bit tired of the traditional gammon, pudding and other Christmas dinner favourites...then these recipes will definitely make your mouth water. Change is as good as a holiday!
Starter
Pan Fried Haloumi, with Red Pepper Jam
Main Ingredients
2 medium red peppers, diced
5 centimetres knob fresh ginger, peeled and grated
1 can tomato cocktail
1 cup PnP white wine vinegar
2 cups PnP sugar
1 medium red chilli, chopped
6 medium pita breads, quartered
3 pieces haloumi cheese, organic
1 pinch salt and milled pepper
1 tbsp PnP organic flour, for dusting
1 glug PnP olive oil, for frying
- Preheat oven to 220C
- Place the first six ingredients in a saucepan and heat, stirring, until all the sugar has dissolved
- Bring to the boil and cook for 20 minutes or until mixture reaches a jammy consistency
- Toss pitas onto a baking tray and bake until crispy
- Season cheese and dust with flour. Heat oil in a non-stick pan and fry cheese until golden.
- Serve immediately on crispy pita triangles drizzled with jam
Main Course
Thai Mussels
Main Ingredients
1 tbsp olive oil
1 half onion, finely chopped
1 medium chilli, deseeded and finely chopped
2 cloves garlic, crushed
2 tsp grated ginger
1 stalk lemongrass, (outer leaves removed), chopped
1 large lime, juiced and peeled
3 ml castor sugar
1 cup chicken stock
1 can coconut milk
1 kilogram mussel, (black mussels), fresh and in shells
60 ml coriander, chopped
- Heat oil in a large pot and sauté onion until softened, not browned. Add chilli, garlic, ginger, lemon grass, lime juice and peel and castor sugar and cook for 2 minutes.
- Add chicken stock and coconut milk and bring to the boil. Add mussels, cover and simmer for 8-12 minutes or until mussels have opened. Discard any shells that have not opened. Stir in coriander and serve.
accompanied by
Tomato and goat's cheese tarts
Main Ingredients
250 grams PnP puff pastry
80 ml basil, chopped
80 ml flat-leaf parsley, chopped
1 clove garlic, crushed
60 ml PnP olive oil, plus extra for tomatoes
1 pinch salt and milled pepper
50 grams goat's cheese
250 grams cocktail tomatoes, halved
1 glug PnP olive oil, for brushing
- Preheat oven to 200°C
- Cut two 12cm diameter discs from pastry and set aside
- Mix basil, parsley, garlic, olive oil and seasoning together
- Leave a 1cm border around pastry and spread herb mixture onto each pastry disc
- Crumble equal amounts of cheese onto each pastry disc and arrange tomatoes on top of cheese
- Brush tomatoes with a little oil and bake for 20-30 minutes, or until pastry is cooked through and golden
Desert! Om nom
Main Ingredients
1 packet whole hazelnut, toasted
1 tub chocolate ganache
3 slabs milk chocolate, broken into bits
- Roughly crush hazelnuts
- Mix nuts and ganache together and refrigerate for 30 minutes to firm up.
- Roll teaspoonfuls of ganache mixture into balls and spear each ball with a toothpick.
- Return to fridge to set
- Melt chocolate over boiling water in a heat-proof bowl
- Coat each ball in melted chocolate, then place on a lined tray to set
- Store in a cool place
And to drink!
Pink GIN
Main Ingredients
125 ml gin, like Gilbey's or Gordon's
1 half cucumber, sliced into ribbons
1 cup ice cubes, medium sized
1 dash angostura bitters
1 litre tonic water
- Divide gin between 4 tall glasses
- Place cucumber and ice into glasses and add a few drops of bitters (it’s high in alcohol, so don’t overdo it) to each glass
- Top up with tonic water and serve
Well, enjoy a non-traditional Christmas dinner!
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