The time to show off cooking skills is getting closer as we approach Christmas, a time where many homes will be creating dishes that some only enjoy once a year.
For those who know their way around the kitchen this is an exciting time. Other like me will just have to rely on online recipes from our South Africa’s top chefs to get us going through this period.
We have compiled three recipes to try out this Christmas:
Masterchef’s top nine contestant Luyanda Mafanya Mboyi’s Spiced Marmalade Gammon will sure leave your guests impressed with your cooking:
For this recipe, the chef adds that you will need:
3 Tbsp Orange marmalade
3 Tbsp Honey
1 Orange, sliced
250ml Orange juice
100g Brown sugar
2 Tbsp @RajahZA Mild Masala
The next step is to she adds is to: “place all ingredients in a small pot and allow to cook on low heat until it has thickened.
Brush boiled gammon with the glaze and roast in an oven preheated at 180 for 40 minutes, baste gammon with glaze every 10 minutes.
Enjoy!”
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Shared by food network that shares dishes from South African foodies and chefs, Foodies of SA the 5 ingredients potato salad by foodie Faaiza Landers-Latief is far from the traditional potatoes we are accustomed to.
For this recipe, you will need:
1 bag (1kg) baby potatoes
1 pack (200g) streaky bacon
1 cup Nola Original Mayonnaise
2 tbsp chopped chives, plus extra for garnish (optional)
2 large avocados
2 (100g each) plain feta rounds
Preparing instructions:
1. Cook the potatoes for 12-15 minutes until tender and set aside to cool for a few minutes, then slice in half. The chef suggests adding 1 tablespoon salt.
2. Fry the bacon for 4-5 minutes until cooked nice and crispy. Drain on kitchen paper.
3. Chop the bacon into bite-size chunks (2cm) and set aside while preparing the potatoes.
4. Combine the halved potatoes with the Mayonnaise and chopped chives, if using, and mix until combined.
5. Add half of the creamy potatoes to a large shallow platter.
6. Cut the avocado into small sized blocks. Add your avocado over the potatoes, with the bacon. Crumble one feta round on top. Repeat with a second layer.
7. Add garnish and ENJOY!
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Desert is a must for Christmas, the Caramel Crunch Cheesecake by Foodies of SA looks very delectable.
For this recipe you will need:
1 large (1.86kg) Château Gâteaux Andrea’s Baked Cheesecake, thawed
1 cup store-bought caramel sauce
1 packet (150g) store-bought caramel popcorn
1 cake topper
The information hub shares the following method to make the cake:
1. Place the thawed Château Gâteaux Andrea’s Baked Cheesecake on a cake stand. The chef suggests: to remove from all packaging including, the white collar around the cake and defrost for 3-4 hours at room temperature (20 °C) or defrost with lid on for 12 hours in refrigerator (1-3 °C).
2. Spoon the caramel along the border and down the sides of the cheesecake, leaving the centre plain.
3. Arrange the caramel popcorn in the centre of the cake. Refrigerate the cake until needed. The Chef also notes that fresh berries instead of caramel popcorn can be used.
4. When the cake is ready, you may garnish it to your preference.
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Also see: How to avoid wasting food this Christmas
