It’s Christmas week!!! I’ve been chatting to a number of people to get some idea of what South Africans will be serving on Christmas Day.
There are those who still love the traditional Christmas spread of turkey, gammon and all the sides. Many people have moved away from the traditional meal and it seems that in true South African style anything and everything has become Christmas fare .
Here are few of my favourite Christmas recipes. An appetiser to be served with a glass of bubbles. The most delicious version of a brussels sprout side dish and a layered vegetable ring that is perfect for vegetarians or as a side dish.
PROSCIUTTO ROLLS
- Prosciutto ham
- Buffalo mozzarella
- Nectarines thinly sliced
- Fresh basil
- Tooth picks
Tear off a tablespoon size of mozzarella cheese and combine with a slice of nectarine, wrap one slice of ham around the cheese and nectarine. Use a toothpick to secure it all together and garnish with a basil leaf. You are aiming for small bite size rolls, so if your ham comes in big pieces cut them down to size.
BRUSSEL SPROUTS IN ASIAN DRESSING
- 500g Brussel sprouts
- 2 tbs fish sauce
- 3 tbs soya sauce
- 1 x chilli chopped
- 2 tsp brown sugar
- 50ml olive oil
- 1 x clove garlic crushed
- 1 x chilli seeded and finely chopped
- 1 x handful chopped coriander
Heat you oven to 180∞C.
Wash and cut the sprouts in half-length ways. Place the sprouts on a baking tray and toss in a good slosh of olive oil.
Bake for 15 – 20 min until tender and slightly browned, take care to not overcook to mushy.
Make your dressing by combining all the ingredients, except the coriander, in a jar and giving it a good shake until the sugar has dissolved.
Once the sprouts are cooked, pour the dressing over and toss well. Place back in the oven for two minutes.
Garnish with coriander and serve.
VEGETABLE PHYLLO RING
- 1 x medium butternut
- 1 x tsp ground cardamon
- 1 x tsp nutmeg
- 4 x cups baby spinach
- 200g ricotta cheese
- 1 x red onion thinly sliced
- 1 x garlic clove crushed
- 10 x sheets Phyllo pastry
- 100g pine nuts lightly toasted
- Parsley
- Butter
- Olive oil
- Ring tin
Heat the oven to 180°C.
Peel and chop the butternut, toss in a little olive oil, add the cardamon and nutmeg while tossing, and then bake in the oven until tender.
Gently fry the onion in a little olive oil for a couple of minutes until translucent, add the crushed garlic and fry for a minute. Place the spinach in the pan and toss until wilted.
Remove the pan from the heat and add the ricotta cheese. Season with salt and pepper.
Gently squash the cooked butternut.
Paint the inside of the ring tin with melted butter. Layer five to six sheets of phyllo pastry into the tin, painting each layer with a little melted butter.
Divide the vegetables and pine nuts into two portions.
Add a layer of butternut, then a sprinkle a layer of pine nuts, and then add a layer of spinach and ricotta. Repeat with the other half of the veg.
Close up the ring with a few layers of buttered Phyllo
Bake at 180°C for approximately 20 minutes until the pastry is a golden colour.
Turn the ring onto a platter. If your pastry needs a little more crisping, place back in a hot oven for a couple of minutes. Garnish with chopped parsley and serve.
Have fun in making all this, and here’s to good times with loved ones. Cheers!
