This baked Camembert with red onion jam recipe is the perfect dish to make if you want to impress your guests with a luxurious starter.

SERVES 2 // COOK TIME ± 1 hour

INGREDIENTS
For the baked Camembert
6 small garlic cloves
2 tbsp olive oil
250g Camembert in a wooden box, at room temperature
1 sprig rosemary
½ loaf ciabatta, cut into large cubes
For the red onion jam
1 large red onion, peeled and finely sliced
1 tbsp olive oil
Salt and black pepper
¼ cup red wine vinegar
1 tbsp brown sugar
Red grapes, to serve

METHOD
For the baked Camembert
1. Preheat oven to 180°C.
2. Place the garlic cloves on a baking tray, drizzle with 1 tablespoon olive oil and roast for 5–8 minutes, until golden. Remove and set aside.
3. Remove any plastic, paper or foil packaging from the Camembert and place on a baking tray, then stud with rosemary stalks and roasted garlic. Bake in the oven for 15 minutes, until soft in the centre.
4. Thread the ciabatta on to kebab sticks and char on a hot griddle pan brushed with olive oil. Set aside.
For the red onion jam
1. In a pan over medium heat, soften the onion in olive oil for approximately 4 minutes. Season.
2. Add the red wine vinegar and the brown sugar. Cook until the mixture becomes sticky. Remove from the heat to cool.
3. Transfer to a small bowl and serve with the baked Camembert, ciabatta kebabs and some red grapes.

This vetkoek balls with leek cream cheese recipe takes the South African classic to a whole other level! A perfect snack, starter or side!

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Mature and classy is exactly what this red wine poached pears with vanilla custard recipe is. Whip up a quick batch at your next dinner party to impress your guests.

SERVES 6 // COOK TIME 1 hour

INGREDIENTS
For the vanilla custard
575 ml milk
1 tbsp vanilla essence
6 egg yolks
2 tbsp caster sugar
2 tbsp cornflour
For the poached pears
1 bottle sweet red wine
125 g sugar
2 cloves
1 cinnamon stick
1 piece lemon rind
1 tsp vanilla essence
1 tsp nutmeg
6 pears, cored and peeled (leave stalks intact)

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It’s not called ‘fancy’ for nothing! This turkey á la king with roast veggies is sure to be a favourite at the dinner table from now on.

SERVES 4 // COOKING TIME 1 hour 5 min

INGREDIENTS
5 carrots, sliced
4 celery stalks, sliced
3 leeks, sliced
1½ onions, sliced
2½ cups chicken stock
1 × 1.5 kg turkey drumstick
¼ cup milk
¼ cup butter
½ cup + 2 tbsp flour
1 cup rice, cooked according to packet instructions

METHOD
1. Preheat oven to 165°C.
2. Arrange the carrots, celery, leeks and onions in a deep baking tray or casserole dish. Pour over 1½ cups of the chicken stock. Pop the turkey drumstick on top and cover with foil. Braise in the oven for 45 minutes.
3. Pour out ¾ of the stock from the tray (keeping it for the sauce) and preheat the grill. Return to the oven for 15 minutes. Shred the turkey.
4. Heat 1 cup chicken stock and the milk, separately, in the microwave and keep them hot.
5. In a heavy-based pot, melt the butter. Add the flour and whisk to form a smooth paste. Allow to cook over medium heat until the paste begins to form a crust at the edges.
6. Add the heated chicken stock ½ cup at a time, followed by the hot milk, whisking well after each addition, until thickened and smooth.
7. Add the leftover stock from the turkey. Whisk well and allow to simmer for 8 minutes, until thickened. Season with salt and pepper to taste.
8. Spoon the rice on to a serving platter and top with the roast veggies and turkey. Dress your turkey á la king with the sauce.

Recipe & styling: Amerae Vercueil
Photography: Sean Dollery // HMimages.co.za

Have a new liking towards turkey? Try this healthy Christmas turkey roast with orange and bay leaves.

The post Fancy turkey á la king with roast veggies appeared first on MyKitchen.

Need to whip up a quick feast? These roast chicken, beetroot, goat’s cheese and puff pastry rounds (deconstructed roast chicken pies, if you wanna get fancy) are great for last-minute dinner dashes! Plus, all the elements look amazing together on the plate.

SERVES 4 // COOKING TIME 45 min

INGREDIENTS
400 g puff pastry
1 rotisserie chicken
125 g chicken liver pâté
450 g cooked or pickled beetroot
36 g beetroot crisps
100 g goat’s cheese with black pepper
½ cup Peppadew chutney
½ red onion, sliced into slivers
Microherbs, to garnish

METHOD
1. Preheat the oven to 180°C.
2. Roll the puff pastry out on a lightly floured surface and use a cookie cutter to cut out 3 cm rounds. Place the rounds on a lined baking tray and bake for 8–12 minutes, until puffed up and golden.
3. Wrap the chicken in foil and place in the oven for 10–15 minutes to warm up without drying out. Remove from the oven and carve it just before serving.
4. To plate, spread pâté in a circle on a plate using the back of a spoon. Place a piece of chicken off-centre on the pâté and arrange the puff pastry, cooked beetroot, beetroot crisps, goat’s cheese and dollops of chutney around it. Garnish with the red onion slivers and microherbs.

The post Plate up like a pro: Deconstructed roast chicken pies appeared first on MyKitchen.

Just the very thought of gooey pasta and cheese makes us feel comforted and happy! Next time you want a bowl of love, whip up our quick-and-easy cheat’s mac ‘n’ cheese.

SERVES 2 // COOKING TIME 30 min

INGREDIENTS
300 g cream cheese
150 g Cheddar, grated
1 tbsp chopped chives
½ tsp English mustard
300 g macaroni, cooked
2 tbsp breadcrumbs

METHOD
1. Place the cream cheese and 100 g Cheddar in a pot. Melt gently, then stir in the chives and mustard. Season with salt and pepper.
2. Stir the melted cheese into the cooked pasta. Place in an ovenproof dish. Sprinkle with remaining Cheddar and the breadcrumbs.
3. Grill for 5 minutes, or until golden and bubbling.

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