Going vegan for Christmas has never been easier! This whole roast butternut is the perfect way to celebrate – complete with stuffing and vegan gravy.

SERVES 6 // COOKING TIME 3 hours

INGREDIENTS
For the whole roast butternut
1 cup basmati rice
1 cup water
½ cup vegetable stock
2 tbsp chopped parsley
1½ tbsp chopped thyme
1 onion, chopped
2 garlic cloves, chopped
3 tsp flaxseed
2 tbsp hot water
½ cup dried cranberries
⅓  cup flour
1 large baby marrow, halved lengthways
1 carrot
1 butternut, halved lengthways and seeded
For the vegan gravy
¼ cup vegan margarine
½ onion, finely chopped
2 tbsp flour
2 cups vegetable stock
1 tbsp soy sauce

METHOD
For the whole roast butternut
1. Preheat oven to 200°C.
2. Bring the rice, water and stock to the boil over medium-high heat. Cook for 20 minutes, until the rice is cooked. Strain and stir in the chopped herbs.
3. Add some oil to a pan over medium heat. Fry the onion for 5minutes, until soft. Add the garlic and fry for another 2 minutes, until fragrant. Add the rice and season to taste.
4. Whisk flaxseed and water.
5. Mix together the flaxseed, rice, cranberries and flour, until everything is fully incorporated.
6. Scoop out the flesh from the baby marrow, leaving a 5 mm border. Trim the carrot to fit inside one half of the baby marrow.
7. Scoop enough flesh from one half of the butternut to fit the baby marrow with the carrot inside. Fill the other baby marrow half with the rice stuffing and sandwich on top of the carrot.
8. Scoop enough flesh from the other half of the butternut to fit the remaining rice stuffing.
9. Prick the butternut flesh all over with the fork, and secure the two halves together with kitchen string.
10. Brush with oil, wrap in foil and roast for 1⅛ hours, until tender. Allow to rest inside the foil for 20 minutes before carving.
For the vegan gravy
1. Melt the margarine in a pan over medium heat. Add the onions and fry for 5 minutes, until lightly browned.
2. Add the flour and fry, stirring constantly, for 2 minutes.Whisk in the stock and soy sauce and cook for 3 minutes, whisking constantly, until thickened.
3. Strain and season to taste.

Recipe & styling: Jezza-Rae Larsen
Photography: Gareth van Nelson // HMimages.co.za

These beetroot folders with tofu will add even more deliciousness to your vegan spread!

The post Whole roast butternut with rice, carrot and baby marrow appeared first on MyKitchen.

Inject some fresh Mediterranean flair into your Christmas feast this year with our glazed gammon recipe. We do celebrate in summer, after all!

SERVES 8 // COOKING TIME 2 hours 50 min

INGREDIENTS
For the gammon
2 kg boneless gammon
3 onions, halved
4 carrots, roughly chopped
3 celery stalks, roughly chopped
3 bay leaves
1 tsp black peppercorns
1 L apple juice
½ tbsp cloves
For the glaze
½ cup maple syrup
¼ cup treacle sugar
3 tbsp English mustard
2 tsp Worcestershire sauce
½ tsp cinnamon
For the trimmings
6 apples
2 tbsp butter
175 g pomegranate seeds
Bay leaves, optional

METHOD
For the gammon
1. Add the gammon, onions, carrots, celery, bay leaves and peppercorns to a large pot.
2. Pour over the apple juice and top up with water until the gammon is covered.
3. Bring to the boil over high heat. Then, reduce to a simmer and cook for 1 hour 45 minutes.
4. Remove the gammon from the liquid. Cool slightly.
For the glaze
1. Whisk all the ingredients and season with salt.
2. Preheat oven to 200°C. Line the bottom and sides of a baking tray with foil.
3. Remove the netting from the gammon (if applicable) and cut away the skin, leaving as much fat as possible. Score a criss-cross pattern in the fat. Stick a clove in the middle of each diamond.
4. Brush half of the glaze all over the gammon and place on the prepared tray.
5. Roast for 10–15 minutes, until golden and crispy, basting with more glaze.
For the trimmings
1. Halve some of the apples and cut the others into wedges.
2. Melt the butter in a pan. Fry the apples, flesh-side down, for 2–3 minutes, until golden.
3. Arrange on a lined baking tray. Brush with the remaining glaze. Roast for 10–15 minutes.
4. Decorate your glazed gammon with roasted apples, pomegranate and bay leaves.

Recipe & styling: Chiara Turilli
Photography: Gareth van Nelson // HMimages.co.za

This dish is an excellent option for Christmas lunch, but what about Christmas Eve? Our prime rib roast with mashed white beans is the perfect option!

The post COOK THE COVER: Glazed gammon with roasted apples appeared first on MyKitchen.

When we heard that Fry’s Family Food had released the first ever meatless roast in South Africa, we just had to get our hands on a delicious recipe for all our vegan readers. And while they were at it, they gave us the recipes for an entire vegan Christmas lunch. Enjoy!

Mexican stuffed bell pepper with meat-free mince

SERVES 2 // COOKING TIME 25 min

INGREDIENTS
4 medium bell peppers
½ medium onion, chopped
2 cloves garlic, minced
1 tsp olive oil
½ box Fry’s Meat-Free Mince
1½ cup tinned diced tomatoes
½ cup cooked rice
1 tsp Worcestershire sauce
1 tsp Italian herbs
Salt and black pepper, to taste
Handful of vegan cheese, shredded (optional, or use vegan mayonnaise)

METHOD
1. Wash the bell peppers, cut the tops off and scoop out the insides carefully, removing the stems and seeds. Cook them in boiling water for 3 minutes. Remove peppers from water and drain well.
2. Sauté the onion and garlic in olive oil (or water) in a pan until golden.
3. Add the Meat-Free Mince, tomatoes, Worcestershire sauce, herbs, and seasoning to the onion and garlic. Fry for a few minutes until the Meat-Free Mince is cooked through.
4. In a bowl, add the mince mixture with the cooked rice and half of the shredded vegan cheese. Stir to combine.
5. Stuff the pepper halves with the mixture. Top with remaining vegan cheese.
6. Pop them under the grill until the cheese is melted and the peppers are tender.

Country roast in a sweet tomato glaze with sweet potato mash

SERVES 5

INGREDIENTS
1 Fry’s Soy and Quinoa Country Roast, defrosted
For the sweet tomato glaze
⅓ cup tomato sauce
3 tbsp brown sugar
1 tbsp yellow mustard
300 g vine tomatoes
For the sweet potato mash
2 large sweet potatoes, peeled and roughly chopped
½ cup coconut milk
1 sprig rosemary, chopped
Sea salt, to taste
Freshly cracked black pepper, to taste

METHOD
For the sweet tomato glaze
1. Preheat the oven to 180°C.
2. Mix the tomato sauce, brown sugar and mustard until well combined. Pour half over roast.
3. Rub a little olive oil in the bottom of a roasting pan. Cut the tomatoes into halves and place in the pan. Toss tomatoes with a splash of olive oil and sprinkle with herbs, salt and pepper.
4. Place the country roast in its foil on a baking tray. Cook the roast and the tomatoes in the oven for 30-35 minutes.
For the sweet potato mash
1. Add the potatoes into a medium pot, cover with water and bring to a boil. Reduce heat to a simmer and cook until the potatoes are very tender, about 10 minutes. Drain.
2. Heat up the coconut milk in a pot and add potatoes. Mash with a masher, adding in the rosemary, sea salt and black pepper.
3. Take the tomatoes and country roast out the oven, or for extra crispiness, keep the country roast in the oven for a few more minutes.
4. Serve with the remaining tomato sauce on the side as a dipping sauce and the mash.

Broccoli superfood salad

SERVES 4 // COOKING TIME 25 min

INGREDIENTS
1 box Fry’s Rice Protein and Chia Nuggets
1 head broccoli
60 g mixed seeds, lightly toasted
100 g goji berries, cranberries and raisin mix
1 container mini plum tomatoes, washed and halved (yellow and red)
1 Fuji apple, cored and finely chopped
100 g cooked chickpeas
For the vegan mayonnaise dressing
1 heaped tbsp cooked chickpeas (from a tin works well)
20 ml white balsamic vinegar
Juice of 1 lemon
1 heaped tsp mustard
1 tsp xylitol
Salt and black pepper, to taste
½ avocado (if serving all the mayonnaise within an hour or two)
150 ml oil mix (grapeseed oil, avocado oil, olive oil and coconut oil)

METHOD
1. Cook the Nuggets according to packet instructions and halve.
2. Remove the tough stalk at the end of the broccoli and wash broccoli head thoroughly. Cut into bite-size pieces and place in a large bowl.
3. Add the remaining ingredients, including the Nuggets, and mix together.
4. To make the vegan mayonnaise, add the chickpeas, vinegar, lemon juice, mustard, xylitol and seasoning into the jug of a hand-held blender. Add the avocado, if using. Blitz until thick and creamy.
5. With the head of the blender still in the jug, start pouring the oil in while lifting it up and down until the oil emulsifies with the rest of the ingredients. Taste and adjust seasoning.

Deconstructed vanilla, coconut, apple and blueberry pie with cashew cream

SERVES 1 // COOKING TIME 30 min

INGREDIENTS
1 cup raw unsalted cashews, soaked in water for 2 hours
½ cup water
2 tbsp maple syrup
1 tsp vanilla essence
Pinch salt
3 tbsp Fry’s Vanilla and Chia Kasha
1 tsp maple syrup
2 tbsp desiccated coconut
2 tbsp coconut flakes
2 tsp coconut oil
Pinch vanilla essence
Pinch cinnamon
1 cup apples, diced
1 cup frozen blueberries
Mint

METHOD
1. Preheat oven to 180°C.
2. Drain the cashews and discard the soaking water.
3. Pour the water into the blender, and add the soaked cashews with the maple syrup, vanilla and salt. Blend on high until smooth and creamy. Adjust the water, sweetener and vanilla to taste.
4. Transfer to a sealed container in the fridge and chill for a few hours to thicken.
5. Mix the Kasha, maple syrup, desiccated coconut, coconut flakes, coconut oil, vanilla and cinnamon in a bowl. The texture should be fine and slightly crumbly.
6. Place the diced apple and frozen blueberries in a small baking dish and pour the Kasha mixture over the fruit.
7. Bake for 10-12 minutes. Serve with fresh mint and the cashew cream.

The post A very vegan Christmas with Fry’s Family Food appeared first on MyKitchen.

December can be pretty crazy, and figuring out what to cook for all the guests at your house on Christmas Day is one of the most stressful parts. I love to cook, so while I don’t want to prep something that will have me flustering around all day, I also don’t want to buy everything ready-made. That’s where the UCOOK Christmas meal delivery box comes in.

By Roxy Greeff

The increasingly popular meal delivery service has teamed up with world-renowned chef Franck Dangereux and Yuppiechef to bring you something has never been seen before in South Africa: A Christmas meal delivery box. The box will arrive on your doorstep a few days before 25th December and you’ll find it filled with a pack of recipe cards and all the ingredients needed to whip up a feast that can cater for up to 16 guests.

This means, first of all, that you won’t be standing in those long queues of last-minute December shoppers at your grocery store. I’ve spent multiple years running around from store to store because they are sold out of glace cherries everywhere, and the only gammons and ducks left couldn’t feed a table of four, nevermind my massive family; so skipping queues is the biggest winner in my book. Secondly, you know you’ll have everything you need.

You may know Franck as the previous head chef at La Colombe, and he now owns the well-known FoodBarn in Noordhoek. Drawing inspiration from his French heritage, his Christmas menu includes a smoked salmon rosti starter, up to five sides (including the best ever roast pots) and your choice of duck, fillet, chicken or pork belly. Each recipe is completed with his personal touch and detailed nuances, from the foraged pine needles in the pork belly to the pink peppercorns native to SA.

I chose the duck option so keep reading to see what I got up to while cooking, and to take a sneak peek at what you can expect to find in your very own box. There’s also information on how to get your order in.

STARTERS

Smoked salmon potato cakes with herbed créme and pink peppercorns

This was the first time that I had made potato cakes and I couldn’t believe how easy it was. The local pink peppercorns lightly crushed in a mortar and pestle also add a deliciously unique touch.

MAINS

Ratatouille provençal

This is a hearty, tomatoey dish loaded with goodness and a main option that your vegetarian guests won’t be able to get enough of. I particularly loved cooking all in veggies and caramelising them separately for an intense boldness in flavour, and a sweetness to offset the acidity from the tomatoes. Serve it up with a nice big bowl of herbed rice.

TIP: I ate the leftovers piping hot on buttered toast the next day and it was amazing.

Roasted duck with orange (Canard roti à l’orange)

When you watch cooking competitions on TV, they always make a big fuss about how difficult it is to cook a duck perfectly. It wasn’t. Follow the instructions to the letter, and you’ll have a tasty bird on the table in under two hours.

SIDES

Chickpea and lentil salad with mint and parsley

My family actually reached for seconds of this side. Whip it up in under 10 minutes and top it off with the most amazing cumin dressing (I’m obsessed). This is another great option for lunch the next day.

La grande salade verte (The big green salad)

Three ingredients, a dressing and you’re done. Quite a few people told me this is the best salad they’ve ever tasted. Plus, you’ll get to learn to make home-made croutons!

Asparagus with almond butter and Parmesan (Asperges verte au beurre d’amande)

Another one that comes together in minutes. Make sure you keep a close eye on that asparagus as it can go soggy very quickly (and no one wants that). I ran mine through cold water immediately after blanching to prevent further cooking.

The best roasties ever

It wasn’t in the instructions, but I used the leftover fat from the duck (what I didn’t use in my gravy) and I cooked them in the same pan I used for the duck. Because what’s better than potatoes roasted in duck fat, right?

Are you sold yet?

To order your own box, all you have to do is head over to UCOOK.co.za, select how many you are cooking for and choose your protein/s. Your box will be delivered to your doorstep on 22nd December and you’ll be good to go! And if you buy selected Christmas gifts and feasting necessities from Yuppiechef, you’ll get 30% off your UCOOK Christmas box. Enjoy!

The post The UCOOK Christmas meal delivery box is this year’s festive must-have appeared first on MyKitchen.

Are you planning on ditching the turkey for a gammon this Christmas. We lathered ours in a money-mustard glaze made with rich brown sugar, for a unique take on a traditional ham.

SERVES 8 // COOKING TIME 120 mins

INGREDIENTS
2½–3 kg gammon
10 cloves
1 carrot, peeled and sliced
1 onion, peeled and sliced
125 ml honey
2 tbsp brown sugar
2 tbsp Dijon mustard

METHOD
1. Preheat oven to 180°C.
2. Score the top of the gammon and stud it with the cloves. Place in a deep roasting tin with the carrot, onion and 1L water.
3. Cover with foil and roast for 1 hour.
4. In a small pot over high heat, combine honey, sugar, mustard and 3 tbsp water. Heat until warm enough to dissolve the sugar.
5. Remove the gammon from the oven and place it in a clean roasting tin. Pour the honey-mustard glaze over, separating the scores to allow it to run into the meat. Roast, uncovered, for 30 minutes.
6. Remove from the oven, baste with the pan juices and serve.

The post Honey-mustard gammon appeared first on MyKitchen.