The Ultimate Festive Menu

We have curated a Festive menu that would be perfect for Christmas Day as well as New Years Day. The best thing about this recipes is that they use ingredients that are in season ...

BUHLE MBONAMBI

Eggplant Steaks With Herbed Yoghurt, Nuts and

Pomegranate (Serves 4-6)

Ingredients:

3 medium-to-large eggplants, sliced into 2cm thick rounds Extra-virgin olive oil, for brushing Fine sea salt or table salt Freshly ground black pepper Yoghurt Sauce 1 3/4 cups plain whole-milk Greek yoghurt 2 tablespoons finely chopped fresh green herbs such as dill, mint, coriander, parsley or a combination 1 small clove garlic, crushed or finely grated 1/2 teaspoon fine sea salt or table salt 1/2 teaspoon fresh lemon juice Garnish 2 tablespoons pomegranate seeds 1/2 cup lightly toasted mixed nuts such as almonds, pistachios, hazelnuts or pine nuts 1 small handful of fresh green tender herbs or leaves

Method:

Position a rack about 15cm away from the broiling element and heat the broiler. Place the eggplant slices on a wire rack set over a baking sheet or directly on a sheet pan lined with foil. Brush both sides of the eggplants with the olive oil and season with salt and pepper. Broil for about 10 minutes, or until they develop a golden-brown exterior. Turn the eggplants over and repeat until the other side is also a golden brown, another 10 minutes. While the eggplants are roasting, in a medium bowl, whisk together the yoghurt, herbs, garlic, salt and lemon juice until smooth.

Once the eggplants are done, arrange them on a platter or place two eggplant steaks on individual plates. Spoon generous dollops of the yoghurt sauce over the eggplant, then top with pomegranate seeds, nuts and greens and serve.

Spinach and Cheese Stuffed Mushrooms (Serves 8) Ingredients:

1 tablespoon olive oil 1/4 cup finely chopped shallot or onion 140g baby spinach, chopped 3 sun-dried tomatoes, soaked in hot water for 10 minutes, drained and finely chopped (2 tablespoons) 1/3 cup (70g) garlic-and-herb Gournay cheese, such as Boursin, at room temperature 1/8 teaspoon freshly ground black pepper 16 medium baby bella (cremini) mushrooms (about 340g), stems removed 1 1/2 tablespoons grated Parmesan cheese

Method: Position a rack in the middle of the oven and preheat to 220 degrees. In a large pan over medium heat, heat the oil until shimmering. Add the shallot or onion and cook, stirring frequently, until softened, about 1 minute. Add the spinach, a few handfuls at a time, and cook, stirring until all the spinach is wilted down, 4 to 5 minutes. Stir in the sun-dried tomatoes and remove from the heat. Stir in the Gournay cheese and pepper until wellcombined. You should have about 1 cup of filling.

Fill each mushroom cap generously with the spinach-cheese mixture (each cap should get about 1 tablespoon), piling the filling in a high mound. Place the mushrooms onto a large, rimmed baking sheet and sprinkle each with a little Parmesan cheese. Roast for 12 to 15 minutes, or until the mushrooms are tender and the cheese on top is nicely browned. Serve warm or at room temperature.

Couscous Salad With Smoked Trout and Pepperoncini (Serves 6)

Ingredients:

1/3 cup plus 1 tablespoon extra-virgin olive oil, divided, plus more as needed 1 1/2 cups couscous 2 cups water 1/4 teaspoon fine sea or table salt, plus more as needed 1 cup pepperoncini (about 140g), stemmed and sliced into thin rings, plus 3 tablespoons brine 2 cloves garlic, finely grated or minced 230g cherry or grape tomatoes, halved 1/2 cup fresh parsley or coriander leaves 3 scallions, thinly sliced Black pepper 230g smoked salmon or trout or mackerel, skin and pin bones removed Lemon or lime wedges, for serving Method: In a medium pan over medium-high heat, heat 1 tablespoon of oil until shimmering. Add the couscous and cook, stirring frequently, until the grains begin to brown, about 5 minutes.

Add the water and salt; stir briefly to combine, cover, bring the water to a boil, then remove the pan from the heat. Let sit until the liquid is absorbed and the couscous is tender, about 7 minutes.

Uncover and fluff the couscous with a fork. While the couscous cools, in a large serving bowl, whisk together the remaining 1/3 cup of oil, pepperoncini brine and garlic until combined. Transfer the couscous to the bowl with the dressing and toss to combine. Refrigerate the dressed couscous to cool it for about 10 minutes.

Add the tomatoes, parsley or coriander, if using, scallions and pepperoncini to the couscous and toss gently to combine.

Season to taste with salt and pepper and drizzle with extra oil, if needed.

On a small plate, flake the fish into bite-size pieces.

Top the salad with the smoked fish and serve familystyle, or divide the couscous among individual plates and top with the fish.

Sprinkle with more parsley or coriander, if using. Serve with lemon wedges.

Roasted Fillet with Chunky Plums by Jenny Morris (Serves: 4)

Ingredients:

1kg beef fillet trimmed Salt and pepper to taste 2 tsp ground cumin 300g firm, red, ripe plums 2 tbsp olive oil 2 tbsp onion finely chopped 1 clove of garlic, crushed 1 tsp ginger, grated 1 red chilli sliced 3 tbsp white sugar 2 whole star anise 200ml port ½ cup lemon juice Juice of 1 orange Zest of 1 orange 1 tbsp balsamic vinegar 1 tbsp soy sauce 1 tsp sesame oil 2 tbsp of fresh coriander Method: First, get the sauce started. Stone and halve the plums. Heat the olive oil in a saucepan. Add the onion, garlic, ginger, and chilli. Cook, stirring for 2 minutes, and then add the sugar and star anise. Cook stirring until sugar dissolves and add a little port to prevent it from burning. Once the sugar has dissolved, add the remaining port, lemon juice, orange juice, balsamic vinegar, and soy sauce. Place the plums into the mixture and simmer gently until tender but not overcooked – about 8 minutes. Remove the pan from the heat and remove the plums with a slotted spoon, and set aside. Stir in the sesame oil, orange zest, and coriander. Return the plums to the sauce.

To prepare the meat, rub the fillet with olive oil and then season with salt, pepper, and ground cumin. Heat a frying pan until it is hot and then seal the meat on all sides until nice and brown. Roast in the oven at 180°C for 15 minutes. Rest the fillet for 10 minutes and then slice the meat. Spoon over the plum sauce and serve.

Tip: This sauce is also delicious with pork, chicken, lamb, duck, and ostrich.

Rich Chocolate Cake

Ingredients:

2 cups (500 ml) cake flour 4 tbs (60 ml) cocoa powder 1 ½ tsp (7.5 ml) bicarbonate of soda 1 ½ tsp (7.5 ml) Baking Powder 4 large eggs 1 cup (250ml) brown sugar 1 tsp (5ml) vanilla essence ½ cup (125ml) milk 1 cup (250ml) cooking oil Method: First, preheat the oven to 180°C. Sift together the cocoa powder, cake flour, bicarbonate of soda and baking powder. Beat the eggs and sugar together for 3 minutes, add the vanilla essence and mix. Then add the milk and oil and beat for a minute or two.

Add the egg mixture to the dry ingredients and beat for 3 minutes using an electric beater.

Spoon the batter into 2 large prepared cake tins.

Bake in a preheated oven for 35-40 minutes. Allow to cool completely before icing.

For the chocolate ganache:

You will need 200g chocolate (broken into pieces) and 200ml fresh cream. Place the chocolate and cream in a saucepan and bring to simmer while stirring. Simmer for 1 minute and then remove from the heat. Leave to cool and then pour over the cake. Top with berries of your choice.