LIFESTYLE NEWS - With the festive season in full swing and preparations underway to have friends and family over for a Christmas lunch or dinner, the pressure is always on the host who stresses over what to serve. Dishes that will not only be quick and easy to make (or – even better - prepared the day before), but ones that will also impress the guests, young and old, and leave them sated and satisfied.
We asked the chefs at Capsicum Culinary Studio, South Africa’s largest culinary school with seven campuses countrywide, for their suggestions and we were overwhelmed with responses.
We chose two recipes for each course as well as two cocktails guaranteed to get the party started!
With the festive season in full swing and preparations underway to have friends and family over for a Christmas lunch or dinner, the pressure is always on the host who stresses over what to serve. Dishes that will not only be quick and easy to make (or – even better - prepared the day before), but ones that will also impress the guests, young and old, and leave them sated and satisfied.
We asked the chefs at Capsicum Culinary Studio, South Africa’s largest culinary school with seven campuses countrywide, for their suggestions and we were overwhelmed with responses. We chose two recipes for each course as well as two cocktails guaranteed to get the party started!
Rudolph’s Tipsy Punch from Chef Sheree Cloete
Ingredients
- 2 cups chilled orange juice
- 3 cups chilled cranberry juice
- 2 cups ginger ale or lemonade
- 15ml vodka
- ½ cup cherry juice
- ¼ cup freshly squeezed lemon juice
- Cherries, for garnish
- Rosemary, for garnish
Method
Pour the orange juice, cranberry juice, ginger ale and vodka into a large pitcher or punchbowl. Pour into a glass, add a block or two of ice then add the cherry and lemon juice. Thread two or three cherries onto a stick of rosemary and rest across the top the glass or as a stirrer. For a non-alcoholic version replace the vodka with white grape juice or apple juice.
Chef Charne Wylie’s Rooibos & Citrus Sangria
This refreshing sangria combines the herbal notes of rooibos tea with the bright flavours of citrus and white wine, making it a perfect South African-inspired festive drink.
Ingredients
- 2 rooibos tea bags
- 2 cups boiling water
- ¼ cup honey
- 1 orange, sliced
- 1 lemon, sliced
- 1 lime, sliced
- 1 cup fresh orange juice
- ¼ cup lemon juice
- 750ml dry white wine (eg Sauvignon Blanc)
- 1 cup soda water
- ¼ cup brandy (optional, for an extra kick)
- Ice cubes
- Fresh mint leaves for garnish
Method
Place the rooibos tea bags in a heatproof jug or bowl, pour over boiling water and steep for 5 minutes. Remove tea bags and stir in honey until dissolved. Cool to room temperature.
In a large pitcher, combine orange juice, lemon juice and cooled rooibos tea. Add the orange, lemon, and lime slices, stirring gently to mix. Add the wine, stir and chill in the fridge for at least 2 hours to allow the flavours to meld. Just before serving, stir in the soda water for a fizzy touch. Add brandy if desired. Fill glasses with ice cubes and pour over the sangria. Garnish with fresh mint leaves and extra citrus slices for a festive presentation.
For a non-alcoholic version: Replace the white wine with sparkling apple or grape juice.
Make ahead: Prepare sangria base (without soda water) a day in advance for even deeper flavours. Add soda water just before serving.
Chef Lerato’s Christmas Pomegranate Salad with Cranberry Vinaigrette
A great starter or a side dish to serve alongside the mains
Ingredients
- 750g leafy salad green mix
- 1 cup pomegranate seeds
- 1 red onion, very thinly sliced
- 1 cup crumbled blue cheese
- ¾ cup crushed walnuts
For the Vinaigrette
- ? cup olive oil
- ¼ cup fresh cranberries
- 3 tablespoons red wine vinegar
- 20ml honey
- 2 tablespoons water
- 1 tablespoon Dijon mustard
- ½ teaspoon minced garlic
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Method
Toss the leafy greens, pomegranate seeds, onion, blue cheese and walnuts together in a medium-sized salad bowl.
For the vinaigrette - combine all ingredients in a blender or food processor and blitz until smooth. Add the cranberry vinaigrette and toss just before serving.
Chef Larozaan van Zyl’s Profiteroles with Biltong Mousse
A delicious starter that can be served at the table or handed around while guests sip on their cocktails
Ingredients
- For the choux pastry:
- 125 ml water
- 70g butter
- 125ml cake flour
- pinch of salt
- 2 eggs
- For the biltong mousse:
- 120g biltong, very finely chopped
- 200g mushrooms, finely chopped
- 125ml cream cheese
- 1 onion, finely chopped
- 200ml mayonnaise
- 30ml parsley, finely chopped
- 50g butter
Method
Preheat oven to 220° C. Place the water and butter in a pot over high heat and bring to a vigorous boil. Add the flour and salt and stir quickly. It should start forming a ball coming away from the sides of the pot. When you reach this stage, remove from the heat and leave to cool for 5 minutes. Whisk in the eggs one by one, making sure you whisk properly after the addition of each egg to create air. Pour mixture into a piping bag and pipe small profiteroles onto baking tray lined with baking paper and bake for 10 minutes. Turn heat down to 180° C and bake for another 10 minutes or until dry. Remove from oven and pierce the bottom with a toothpick to release the steam. Once cold, fill with biltong mousse.
For the biltong mousse: Fry the onion and mushrooms in butter. Once soft and cooked, remove from heat and cool. Add, along with the rest of the ingredients to a mixer and blend until smooth. Spoon mixture into a piping bag with a star nozzle. Chill in the fridge for half an hour, then pipe into the profiteroles using the hole made in the bottom.
Chef Wayne Oosthuizen’s Mint and Apricot Stuffed Leg of Lamb
Ingredients
- 2kg leg of lamb, de-boned
- 100g carrots, chopped
- 100g leeks, chopped
- 100g celery, chopped
- ½ bulb of garlic, crushed
- 50g rosemary
- 500ml chicken stock
- For the stuffing
- 200g dried apricots, finely chopped
- 50g mint, finely chopped
- 150-200g breadcrumbs (150g is softer and more spoonable, while 200g means a more solid stuffing and easier to carve)
- 1 egg
Method
Lay the lamb, skin-side down. Cut several pieces of string long enough to tie around the lamb, then slide them under the joint so they are spaced out. Mix the stuffing ingredients together, and season well. Spread the stuffing out along the middle of the lamb, then fold the meat over to form a roll. Tie the string so the roll stays together. Heat the oven to 170°C. Season the lamb evenly all over. Heat a little oil in a large frying pan, then brown the lamb. Tip the veg, garlic and rosemary into a roasting tin and put the lamb on top, seam-side down. Cook until tender (around 1 hr for a 2kg leg). Lift the lamb out of the tin and, keeping it warm, rest for 20 minutes. Put the roasting tin on the stove over medium heat, add the stock, scrape up any bits and simmer until reduced by half. Pour through a fine sieve and serve with the lamb.
Chef Larozaan van Zyl’s Beef Bourguignon
Ingredients
- 6 bacon slices, cut into pieces
- 1½kg boneless chuck roast, trimmed and cut into cubes
- 2 tsp kosher salt
- 1½ tsp black pepper
- 1½ cups carrots, diagonally sliced
- 250g button mushrooms, quartered
- 3 garlic cloves, chopped
- 3 tbs all-purpose flour
- 1 cup dry red wine
- 1 tbs tomato paste
- 1 cup chicken broth
- 1½ cups frozen pearl onions
- 4 thyme sprigs
Method
Cook the bacon in a large skillet over medium heat until crisp, 6 to 8 minutes. Transfer to a plate lined with paper towels to drain, reserving 1½ tablespoons of the hot bacon fat in the pan. Sprinkle beef with salt and pepper and add half to the skillet. Increase heat to medium-high. Cook, stirring occasionally, until browned on all sides, 6 to 9 minutes. Transfer beef to a slow cooker. Repeat with remaining beef.Add carrots and mushrooms to skillet and cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Stir in garlic and cook for 30 seconds. Stir in the flour and cook, stirring constantly for about 1 minute. Add wine and tomato paste and cook, stirring constantly for about 2 minutes. Add broth and bring to a boil, stirring constantly. Transfer mixture to the slow cooker. Add onions and thyme sprigs to slow cooker. Cover and cook on low for 8 hours until the beef is very tender. Discard the thyme sprigs. Skim excess fat from top of mixture and discard. Divide beef mixture evenly among 6 bowls, sprinkle with cooked bacon and thyme leaves.
Chef André van der Merwe’s Amarula Chocolate Mousse
Delicious and indulgent and one for the adults only!
Ingredients
- 100g 70% dark chocolate
- 15g unsalted butter
- 75ml Amarula liqueur
- 1 tsp coffee powder
- 2 large egg yolks
- 125ml non-dairy whipping cream
- 15g castor sugar (to taste)
Method
Add egg yolks, sugar, Amarula and coffee into a mixing bowl. Over a double boiler, heat the mixture on medium heat while constantly whisking, until the mixture is thick and foamy. (Be careful not to cook the egg mixture). Take off the heat and add chopped chocolate pieces and butter, while constantly whisking until the chocolate is completely melted. Allow the mixture to cool stirring occasionally to prevent it from setting. Whisk the cream to medium stiff peaks making sure you don’t over-mix. Temper about one third of the chocolate mixture into the whipped cream, and fold in gently with a spatula making sure not to overmix as this will deflate the cream. Gently fold in remaining chocolate, trying to keep as much air in the mixture as possible. Dish or pipe into serving dishes or glasses and top with pomegranate seeds or berries. Refrigerate and serve cold.
Chef Andile Magwaza’s Festive Chocolate Fudge Brownies
Serve with a scoop of vanilla ice cream for the ultimate dessert or you can hand out with the post-dinner coffees.
Ingredients
- 5 eggs
- 375g sugar
- 250g butter
- 115g of 70% dark chocolate, broken into pieces
- 65g cocoa powder
- 115g flour
- 150g mixed nuts
- Kosher salt
Method
Preheat the oven to 180°C. Whisk the sugar and eggs until pale and fluffy. Place a bowl over a pot of water on medium heat but do not let the bottom of the bowl touch the water. Add the butter and chocolate to the bowl and stir until melted. (Do not let any water get into the bowl). Remove from heat and let it cool. In a separate bowl, sift the flour and cocoa together and add the mixed nuts. Meanwhile, pour the cooled chocolate mixture into the egg mixture then add the dry ingredients and mix until well combined. Pour into a lined baking tin and bake for 25 minutes. Remove from the oven and let cool in the tin for 5 to 10 minutes before cutting into squares. For an added touch and to enhance the flavour, sprinkle very lightly with kosher salt. Or you can sprinkle with icing sugar.
Rudolph’s Tipsy Punch from Chef Sheree Cloete
Ingredients
- 2 cups chilled orange juice
- 3 cups chilled cranberry juice
- 2 cups ginger ale or lemonade
- 15ml vodka
- ½ cup cherry juice
- ¼ cup freshly squeezed lemon juice
- Cherries, for garnish
- Rosemary, for garnish
Method
Pour the orange juice, cranberry juice, ginger ale and vodka into a large pitcher or punchbowl. Pour into a glass, add a block or two of ice then add the cherry and lemon juice. Thread two or three cherries onto a stick of rosemary and rest across the top the glass or as a stirrer. For a non-alcoholic version replace the vodka with white grape juice or apple juice.
Chef Charne Wylie’s Rooibos & Citrus Sangria
This refreshing sangria combines the herbal notes of rooibos tea with the bright flavours of citrus and white wine, making it a perfect South African-inspired festive drink.
Ingredients
- 2 rooibos tea bags
- 2 cups boiling water
- ¼ cup honey
- 1 orange, sliced
- 1 lemon, sliced
- 1 lime, sliced
- 1 cup fresh orange juice
- ¼ cup lemon juice
- 750ml dry white wine (eg Sauvignon Blanc)
- 1 cup soda water
- ¼ cup brandy (optional, for an extra kick)
- Ice cubes
- Fresh mint leaves for garnish
Method
Place the rooibos tea bags in a heatproof jug or bowl, pour over boiling water and steep for 5 minutes. Remove tea bags and stir in honey until dissolved. Cool to room temperature.
In a large pitcher, combine orange juice, lemon juice and cooled rooibos tea. Add the orange, lemon, and lime slices, stirring gently to mix. Add the wine, stir and chill in the fridge for at least 2 hours to allow the flavours to meld. Just before serving, stir in the soda water for a fizzy touch. Add brandy if desired. Fill glasses with ice cubes and pour over the sangria. Garnish with fresh mint leaves and extra citrus slices for a festive presentation.
For a non-alcoholic version: Replace the white wine with sparkling apple or grape juice.
Make ahead: Prepare sangria base (without soda water) a day in advance for even deeper flavours. Add soda water just before serving.
Chef Lerato’s Christmas Pomegranate Salad with Cranberry Vinaigrette
A great starter or a side dish to serve alongside the mains
Ingredients
- 750g leafy salad green mix
- 1 cup pomegranate seeds
- 1 red onion, very thinly sliced
- 1 cup crumbled blue cheese
- ¾ cup crushed walnuts
For the Vinaigrette
- ? cup olive oil
- ¼ cup fresh cranberries
- 3 tablespoons red wine vinegar
- 20ml honey
- 2 tablespoons water
- 1 tablespoon Dijon mustard
- ½ teaspoon minced garlic
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Method
Toss the leafy greens, pomegranate seeds, onion, blue cheese and walnuts together in a medium-sized salad bowl.
For the vinaigrette - combine all ingredients in a blender or food processor and blitz until smooth. Add the cranberry vinaigrette and toss just before serving.
Chef Larozaan van Zyl’s Profiteroles with Biltong Mousse
A delicious starter that can be served at the table or handed around while guests sip on their cocktails
Ingredients
- For the choux pastry:
- 125 ml water
- 70g butter
- 125ml cake flour
- pinch of salt
- 2 eggs
- For the biltong mousse:
- 120g biltong, very finely chopped
- 200g mushrooms, finely chopped
- 125ml cream cheese
- 1 onion, finely chopped
- 200ml mayonnaise
- 30ml parsley, finely chopped
- 50g butter
Method
Preheat oven to 220° C. Place the water and butter in a pot over high heat and bring to a vigorous boil. Add the flour and salt and stir quickly. It should start forming a ball coming away from the sides of the pot. When you reach this stage, remove from the heat and leave to cool for 5 minutes. Whisk in the eggs one by one, making sure you whisk properly after the addition of each egg to create air. Pour mixture into a piping bag and pipe small profiteroles onto baking tray lined with baking paper and bake for 10 minutes. Turn heat down to 180° C and bake for another 10 minutes or until dry. Remove from oven and pierce the bottom with a toothpick to release the steam. Once cold, fill with biltong mousse.
For the biltong mousse: Fry the onion and mushrooms in butter. Once soft and cooked, remove from heat and cool. Add, along with the rest of the ingredients to a mixer and blend until smooth. Spoon mixture into a piping bag with a star nozzle. Chill in the fridge for half an hour, then pipe into the profiteroles using the hole made in the bottom.
Chef Wayne Oosthuizen’s Mint and Apricot Stuffed Leg of Lamb
Ingredients
- 2kg leg of lamb, de-boned
- 100g carrots, chopped
- 100g leeks, chopped
- 100g celery, chopped
- ½ bulb of garlic, crushed
- 50g rosemary
- 500ml chicken stock
- For the stuffing
- 200g dried apricots, finely chopped
- 50g mint, finely chopped
- 150-200g breadcrumbs (150g is softer and more spoonable, while 200g means a more solid stuffing and easier to carve)
- 1 egg
Method
Lay the lamb, skin-side down. Cut several pieces of string long enough to tie around the lamb, then slide them under the joint so they are spaced out. Mix the stuffing ingredients together, and season well. Spread the stuffing out along the middle of the lamb, then fold the meat over to form a roll. Tie the string so the roll stays together. Heat the oven to 170°C. Season the lamb evenly all over. Heat a little oil in a large frying pan, then brown the lamb. Tip the veg, garlic and rosemary into a roasting tin and put the lamb on top, seam-side down. Cook until tender (around 1 hr for a 2kg leg). Lift the lamb out of the tin and, keeping it warm, rest for 20 minutes. Put the roasting tin on the stove over medium heat, add the stock, scrape up any bits and simmer until reduced by half. Pour through a fine sieve and serve with the lamb.
Photos: Culinary Capsicum Studio
Chef Larozaan van Zyl’s Beef Bourguignon
Ingredients
- 6 bacon slices, cut into pieces
- 1½kg boneless chuck roast, trimmed and cut into cubes
- 2 tsp kosher salt
- 1½ tsp black pepper
- 1½ cups carrots, diagonally sliced
- 250g button mushrooms, quartered
- 3 garlic cloves, chopped
- 3 tbs all-purpose flour
- 1 cup dry red wine
- 1 tbs tomato paste
- 1 cup chicken broth
- 1½ cups frozen pearl onions
- 4 thyme sprigs
Method
Cook the bacon in a large skillet over medium heat until crisp, 6 to 8 minutes. Transfer to a plate lined with paper towels to drain, reserving 1½ tablespoons of the hot bacon fat in the pan. Sprinkle beef with salt and pepper and add half to the skillet. Increase heat to medium-high. Cook, stirring occasionally, until browned on all sides, 6 to 9 minutes. Transfer beef to a slow cooker. Repeat with remaining beef.Add carrots and mushrooms to skillet and cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Stir in garlic and cook for 30 seconds. Stir in the flour and cook, stirring constantly for about 1 minute. Add wine and tomato paste and cook, stirring constantly for about 2 minutes. Add broth and bring to a boil, stirring constantly. Transfer mixture to the slow cooker. Add onions and thyme sprigs to slow cooker. Cover and cook on low for 8 hours until the beef is very tender. Discard the thyme sprigs. Skim excess fat from top of mixture and discard. Divide beef mixture evenly among 6 bowls, sprinkle with cooked bacon and thyme leaves.
Chef André van der Merwe’s Amarula Chocolate Mousse
Delicious and indulgent and one for the adults only!
Ingredients
- 100g 70% dark chocolate
- 15g unsalted butter
- 75ml Amarula liqueur
- 1 tsp coffee powder
- 2 large egg yolks
- 125ml non-dairy whipping cream
- 15g castor sugar (to taste)
Method
Add egg yolks, sugar, Amarula and coffee into a mixing bowl. Over a double boiler, heat the mixture on medium heat while constantly whisking, until the mixture is thick and foamy. (Be careful not to cook the egg mixture). Take off the heat and add chopped chocolate pieces and butter, while constantly whisking until the chocolate is completely melted. Allow the mixture to cool stirring occasionally to prevent it from setting. Whisk the cream to medium stiff peaks making sure you don’t over-mix. Temper about one third of the chocolate mixture into the whipped cream, and fold in gently with a spatula making sure not to overmix as this will deflate the cream. Gently fold in remaining chocolate, trying to keep as much air in the mixture as possible. Dish or pipe into serving dishes or glasses and top with pomegranate seeds or berries. Refrigerate and serve cold.
Chef Andile Magwaza’s Festive Chocolate Fudge Brownies
Serve with a scoop of vanilla ice cream for the ultimate dessert or you can hand out with the post-dinner coffees.
Ingredients
- 5 eggs
- 375g sugar
- 250g butter
- 115g of 70% dark chocolate, broken into pieces
- 65g cocoa powder
- 115g flour
- 150g mixed nuts
- Kosher salt
Method
Preheat the oven to 180°C. Whisk the sugar and eggs until pale and fluffy. Place a bowl over a pot of water on medium heat but do not let the bottom of the bowl touch the water. Add the butter and chocolate to the bowl and stir until melted. (Do not let any water get into the bowl). Remove from heat and let it cool. In a separate bowl, sift the flour and cocoa together and add the mixed nuts. Meanwhile, pour the cooled chocolate mixture into the egg mixture then add the dry ingredients and mix until well combined. Pour into a lined baking tin and bake for 25 minutes. Remove from the oven and let cool in the tin for 5 to 10 minutes before cutting into squares. For an added touch and to enhance the flavour, sprinkle very lightly with kosher salt. Or you can sprinkle with icing sugar.
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