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"Joyful Culinary Delights: A Three-Course Christmas Feast to Savour"

Starter: Rooibos-Smoked Salmon Canapés

Ingredients:

  • 200g smoked salmon, thinly sliced
  • 1 loaf of roosterkoek 
  • 150g cream cheese
  • 2 tbsp fresh dill, chopped
  • Zest of 1 lemon
  • Rooibos tea leaves for smoking

Instrucions

  1. Cut the roosterkoek into bite-sized rounds and toast them.
  2. Mix the cream cheese with chopped dill and lemon zest.
  3. Spread a layer of the cream cheese mixture on each roosterkoek round.
  4. Place a slice of smoked salmon on top.
  5. Using a smoking gun or stovetop smoking method, infuse the salmon with rooibos tea smoke.
  6. Garnish with extra dill and serve these elegant canapés.

Roast Turkey with Apricot Glaze and Roasted Vegetables

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Ingredients:

For the Turkey:

  • 4 kg whole turkey
  • 1/2 cup softened butter
  • 2 tbsp olive oil
  • 2 tsp dried thyme
  • 2 tsp dried rosemary
  • Salt and pepper to taste

For the Apricot Glaze:

  • 1 cup apricot jam
  • 2 tbsp Dijon mustard
  • 2 tbsp balsamic vinegar

For the Roasted Vegetables:

    • 1 kg baby potatoes, halved
    • 500g baby carrots
    • 500g butternut squash, diced
    • 2 red onions, wedged
    • 4 cloves garlic, minced
    • 2 tbsp olive oil
    • 1 tsp dried oregano
    • Salt and pepper to taste

Instructions:

  1. Preheat oven to 180°C.
  2. Rub turkey with a mixture of softened butter, olive oil, dried thyme, dried rosemary, salt, and pepper.
  3. Roast turkey for about 20 minutes per kilogram.
  4. In the last 30 minutes, brush turkey with a glaze made from apricot jam, Dijon mustard, and balsamic vinegar.

For the Roasted Vegetables:

  1. Toss baby potatoes, baby carrots, butternut squash, red onions, and minced garlic with olive oil, dried oregano, salt, and pepper.
  2. Roast in the oven for 30-40 minutes or until golden and tender.

Dessert: Berry Trifle

Ingredients:

  • For the Cake:

    • 2 cups all-purpose flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1 cup unsalted butter, softened
    • 1 cup sugar
    • 4 large eggs
    • 1 teaspoon vanilla extract
    • 1/2 cup milk

    For the Berry Compote:

    • 2 cups mixed berries (strawberries, blueberries, raspberries)
    • 1/4 cup sugar
    • 2 tablespoons water
    • 1 tablespoon lemon juice

    For the Custard:

    • 2 cups full-cream milk
    • 4 large egg yolks
    • 1/2 cup sugar
    • 1/4 cup cornstarch
    • 1 teaspoon vanilla extract

    For Assembly:

    • 2 cups whipped cream
    • Fresh berries for garnish

Instructions:

  1. For the Cake:

    1. Preheat the oven to 180°C.
    2. In a bowl, sift together flour, baking powder, and salt.
    3. In another bowl, cream together the butter and sugar until light and fluffy.
    4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
    5. Gradually add the dry ingredients to the wet ingredients, alternating with milk. Mix until just combined.
    6. Pour the batter into a greased and floured baking pan.
    7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
    8. Let the cake cool completely before cutting it into cubes.

    For the Berry Compote:

    1. In a saucepan, combine mixed berries, sugar, water, and lemon juice.
    2. Simmer over medium heat until the berries break down and the mixture thickens slightly.
    3. Remove from heat and let it cool.

    For the Custard:

    1. In a saucepan, heat the milk until steaming but not boiling.
    2. In a bowl, whisk together egg yolks, sugar, and cornstarch until well combined.
    3. Slowly pour the hot milk into the egg mixture while continuously whisking.
    4. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens.
    5. Remove from heat, stir in vanilla extract, and let it cool.

    For Assembly:

    1. In a trifle dish or individual glasses, layer the cubed cake, berry compote, and custard.
    2. Repeat the layers until the dish is filled, finishing with a layer of whipped cream on top.
    3. Garnish with fresh berries.
    4. Refrigerate for at least 2 hours before serving to allow the flavours to meld.