We love the snowy Christmas that you see on TV as much as the next person, but we can’t resist adding some SA flair to the festive classics. Give these yummy recipes a try:
Citrus and chakalaka stuffed chicken
A take on the traditional turkey with cranberry stuffing. Swap out the pork mince for chicken mince if you prefer.
1 whole chicken, giblets removed
Salt and milled black pepper
¼ cup butter, softened
1 orange, zested and juiced
Handful fresh coriander, chopped
FOR THE STUFFING
1 can chakalaka
2 cups breadcrumbs
2 oranges, zested and juiced
Handful fresh coriander, chopped
3 cloves garlic, chopped
1 pack pork bangers, removed from casing
- Preheat oven to 180°C.
- Season the chicken generously and loosen the skin from the meat using your fingers.
- Combine the butter, orange zest and juice and coriander.
- Place butter mixture under the chicken skin and spread all over, using your hands, being careful not to tear the skin.
- Combine the stuffing ingredients and season.
- Stuff chicken cavity with half the mixture and place in a deep roasting pan.
- Roast chicken for about 75 minutes, basting every 20 minutes until golden and cooked through.
- Roll remaining stuffing into golf-sized balls.
- Cook balls in a hot pan, with some of the pan drippings for about 8-10 minutes or until golden.
- Serve the chicken with the stuffing balls and charred citrus.
Cream cheese and chive Yorkshire pudding
This baked pudding is the perfect side used to mop up all the delicious sauces and gravies of roast meats.
For the pickles onions
2 red onions, sliced
½ cup white vinegar
¼ cup water
¼ cup sugar
For the Yorkshire pudding
3 large eggs
½ cup cake flour
1 tub cream cheese
½ punnet chives, chopped
Salt and milled pepper
1 pack pork bangers, cooked
½ cup leftover roast gravy
Fun foodie fact
The name ‘Yorkshire pudding’ was coined in 1747 by Hannah Glasse. Her book named The Art of Cookery Made Plain and Easy brought this traditional dish into the limelight.
- Place the onions into a small bowl.
- Heat vinegar, water and sugar and bring to a boil.
- Pour the hot liquid over onions, cover and set aside to pickle.
- For the pudding, whisk together all ingredients and season well. Set aside for 30 minutes.
- Preheat oven to 200°C.
- Drizzle a large, ovenproof pan with a touch of oil and place into the oven to heat up.
- Pour batter into heated pan and cook for about 20-25 minutes or until puffy and risen.
- Serve with bangers, gravy and pickled onions.
Peppermint crisp Yule log
The Yule log is a specially selected log burnt on a hearth as a winter tradition in Europe. The shape of this dessert resembles that.
4 eggs, separated
2/3 cup sugar
1 tsp vanilla essence
½ cup cake flour
3 Tbsp cocoa powder, plus extra for dusting
1 tsp baking powder Pinch of salt
¼ cup butter, melted
For the filling
1 cup cream, whipped
1 can caramel treat
1 slab peppermint crisp chocolate, chopped
- Preheat oven to 170°C.
- Grease and line a large rectangular baking tray.
- Whisk together egg whites and sugar to form stiff peaks.
- In a separate bowl, whisk together egg yolks, remaining sugar and vanilla.
- Sift together the flour, cocoa and baking powder, then add salt.
- Add egg yolk mixture and melted butter to dry mixture and mix until a smooth batter forms.
- Mix a large spoonful of egg whites into batter, whisk to combine, then gently fold in remaining egg whites.
- Spread into prepared baking tray and bake for 10 minutes.
- Prepare a damp, clean tea towel.
- To unmould cake, remove from oven and immediately turn the tray over onto prepared tea towel. Trim the edges.
- Roll cake up into a log and set aside to cool before making the filling.
- Fold whipped cream into caramel and stir through chocolate.
- Unroll the cake and lather generously with the filling.
- Roll up cake into a log and dust with some cocoa powder and extra chopped chocolate if using.
Hertzoggie-style mince pies
Mince pies were used as a way of preserving fruit without curing, salting or brining it. Our hertzoggie twist on it makes it perfect for a Sunday afternoon tea snack.
1 roll shortcrust pastry, defrosted
2 Tbsp butter
4 apples, cubed
1 tsp cinnamon
¼ cup brown sugar
½ cup strawberry jam
½ cup apricot jam
3 egg whites
1 cup castor sugar
2 cups desiccated coconut
- Preheat oven to 160°C.
- Roll pastry out onto a clean work surface.
- Cut out 12 circles slightly bigger than your muffin pan holes.
- Fill muffin hole with pastry and dock pastry with a fork.
- Heat butter in a pan and fry apples for 6-8 minutes.
- Add the cinnamon and sugar and fry for another 5-7 minutes or until sticky. Allow to cool. 7. Add 1 Tbsp apple mixture into each pastry cup.
- Top with jam and alternate between strawberry and apricot.
- Whisk egg whites to soft peak stage, then add sugar and continue to beat until thick and glossy. Fold in the coconut.
- Top each pastry cup with the mixture and bake for about 10-12 minutes or until lightly golden. Cool completely and store in an airtight container.
- Serve warm or cold.
Words: Chad January
Photography: Zhann Solomons
Also read: 5 festive roasts to feast on