Gather your loved to ones and serve a sophisticated, showstopping spread to celebrate the most wonderful time of the year. 

Mediterranean lamb with roast peppers 

Cooking time: 1 hour // Serves: 8–10 

Ingredients  

1.5kg rolled deboned leg of lamb 
Salt and black pepper 
Oil, for searing 
4 red peppers, quartered and seeds removed 
120g basil pesto 
125g mozzarella cheese, torn (or use feta)  

For the dry rub

4 tsp cumin seeds 
2 tsp coriander seeds 
1 Tbsp smoked paprika 
½ Tbsp sumac or za’atar (optional) 
1 tsp brown sugar 
½ punnet fresh thyme, leaves picked 
½ tsp garlic salt 
Grated peel of 2 lemons  

For serving  

8 naan breads or pitas, toasted 
Lemon wedges 

Method 

1. Take lamb out of the fridge an hour before cooking to bring it to room temperature. 
2. Season lamb, combine dry rub ingredients and rub all over meat, coating evenly. 
3. Heat oil in a large pan and sear lamb on all sides until brown and caramelised. 
4. Place lamb in a roasting tray with red peppers around it. 
5. Roast in the oven at 180°C for 25-30 minutes per kilogram for medium doneness. (1.5kg = 45 minutes.) 
6. After 25 minutes remove the red peppers and place in a separate baking tray, cover and set aside. 
7. Remove lamb once done and rest for at least 10 minutes. 
8. Reheat peppers in the oven and arrange around rested lamb. 
9. Add dollops of pesto into peppers and dot with cheese. 
10. Serve sliced lamb and peppers with flatbreads and lemon wedges on the side.

Hasselback butternut with gremolata and baked feta 

Cooking time: 1 hour // Serves: 8 (as a side) 

Ingredients  

4 medium butternuts, halved, seeds removed and peeled 
2 whole bulbs garlic, halved 
Olive oil, for drizzling 
1 Tbsp smoked paprika or chilli flakes 
Handful fresh coriander, chopped 
Salt and black pepper 
½ cup butter 
Juice of 1 lemon 
Handful fresh sage 
3 discs feta 

For the gremolata:  

Handful each fresh mint, parsley and coriander 
2 red chillies, deseeded and chopped 
½ red onion, finely chopped 
¼ cup olive oil 
Juice and grated peel of 1 lemon
Salt and black pepper 
½ ciabatta bread, torn into chunks and toasted 

Method 

1. Thinly slice butternut hasselback-style – see picture below (be careful to not cut all the way through). 
2. Place butternut and garlic on a greased oven tray, drizzle with oil, sprinkle with paprika or chilli flakes and coriander, and season well. 
3. Heat butter in a pan on medium-high heat until browned and foamy. Remove from heat and pour into a heat-safe bowl, add lemon juice and sage, and set aside to infuse. 
4. Roast butternut in the oven at 180°C for 25 minutes, basting often with the butter. 
5. After 25 minutes, place the whole feta discs around butternut and roast for 10-15 minutes, basting with butter every 5 minutes. 
6. Blitz gremolata ingredients, except the ciabatta, in a blender to form a chunky paste (or use a pestle and mortar). Season well. 
7. Toss in toasted ciabatta chunks and stir to coat in paste. 
8. Serve butternut with gremolata and feta.

Roast chicken with bacon, sweet potato & garlic stuffing 

Cooking time: 1.5 hours // Serves: 4–6 

Ingredients  

1.3kg whole chicken, giblets removed 
2 red onions, quartered 
1kg baby potatoes, washed 
Oil, for roasting 
Salt and black pepper 
Fresh coriander, for garnish (optional) 

For the stuffing:  

Oil, for frying 
1 packet (200g) streaky bacon, chopped 
1 medium-size orange sweet potato, peeled and cubed 1 onion, chopped 
4 cloves garlic, finely chopped 
3 sprigs fresh thyme, leaves chopped 
Handful fresh parsley, chopped 
1½ cups (130g) breadcrumbs 
Salt and black pepper 
1 egg  

Method  

1. To make the stuffing, heat oil in a pan over medium heat and fry bacon until golden. Remove and drain on kitchen paper. 
2. In the same pan, fry sweet potato cubes until just starting to brown, about 5 minutes. 
3. Add onion, garlic and herbs, and fry for 5–8 minutes, stirring often. 
4. Tip in breadcrumbs and bacon, season and cook for 2 minutes more. 
5. Remove from heat and allow to cool before mixing through the egg. 
6. Season chicken, outside and inside the cavity, and spoon stuffing into cavity. 
7. Truss the chicken (see Chef’s Tip below). This is optional but ensures the best result – it keeps its shape and cooks evenly. 
8. Place red onions and baby potatoes in a roasting tray, toss with oil, season and place the chicken on top. 
9. Roast in the oven at 180°C for 60–80 minutes, basting regularly with juices. (It’s done when the skin is golden all over and the juices run clear when the chicken is pricked with a sharp knife.) 
10. Serve chicken with roasted potatoes and onion, coriander and pan juices.

Green goddess salad 

Cooking time: 15 minutes // Serves: 8 (as a side) 

Ingredients  

1 punnet (300g) Brussels sprouts, halved 
Olive oil, for drizzling 
3 cloves garlic, chopped 
Salt 
300g asparagus, stems trimmed 
125g mangetout (sugar snap peas) 
350g tenderstem broccoli 
Handful fresh peas
2–3 handfuls baby spinach 
4–5 radishes, thinly sliced 
2 Tbsp mixed seeds or nuts  

For the dressing:  

1 cup sour cream 
Grated peel of 1 lime (or lemon) 
Handful fresh mint and parsley, chopped 
Salt and black pepper 

Method  

1. Place Brussels sprouts on an oven tray, drizzle with oil, sprinkle with garlic and season with salt. 
2. Roast in oven at 180°C for 7–10 minutes or until lightly golden. Set aside to cool. 
3. Blanch the asparagus, mangetout, broccoli and peas (see Chef’s Tip above). 
4. On a serving platter, combine roasted Brussels sprouts with blanched veggies, baby spinach and radish. 
5. Combine dressing ingredients. Season. 
6. Serve salad with dollops of dressing and sprinkled with seeds or nuts.

Gin & tonic lemon meringue 

Cooking time: 1 hour // Serves: 8–10 

Ingredients  

For the base  

2 packets (200g each) Marie biscuits, finely crushed 
1 cup (250g) butter, melted  

For the filling

1 ½  cups (375ml) milk 
1 ½ cups (330g) castor sugar
½ cup (125ml) cream 
4 large egg yolks 
½ cup (125ml) cornflour 
Juice (480ml) and grated peel of 8 lemons 
1 tsp vanilla essence 
1 cup (250g) cold butter, cubed 
¼ cup gin (optional)  

For gin syrup and candied fruit 

1 cup (250ml) tonic water 
1 ½ cups (300g) sugar 
2 lemons and 2 limes, thinly sliced
¼ cup gin  

For the meringue

4 large egg whites 
1/3 tsp (3ml) cream of tartar 
1 cup (220g) castor sugar 
1/3 tsp (3ml) vanilla essence 

Method  

1. Line a 20cm loose-bottomed cake or tart tin with baking paper.
2. Add biscuits and melted butter to a bowl and mix thoroughly until combined. 
3. Press biscuit base into the tin, pushing it 8cm up the sides. Chill in fridge until firm. 

For the filling

1. Heat milk and castor sugar in a pot and stir until sugar dissolves. 
2. Whisk cream, egg yolks and cornflour together in a bowl until thick and pale. 
3. Whisk into hot milk mixture in pot. 
4. Add lemon juice and grated peel, and cook, whisking vigorously, until thickened (about 5–10 minutes.) 
5. Stir in vanilla and butter until melted. 
6. Remove from heat, strain through a fine sieve into a bowl. Cool before stirring in gin. 
7. Pour cooled filling over biscuit base, smooth the top using the back of a spoon and refrigerate for at least 1 hour. 

For the syrup and candied fruit

1. Heat tonic water and sugar in a pot, stirring until sugar dissolves. Add lemon and lime slices and simmer for 30 minutes. 
2. Using tongs, transfer fruit slices to a baking paper-lined tray and leave to set. Take syrup off the heat, add gin and allow to cool. 
3. Arrange cooled candied fruit on top of tart filling and drizzle with gin syrup. 

For the meringue

1. Whisk egg whites and cream of tartar in a glass or metal bowl over a pot of simmering water (make sure the water doesn’t touch the bottom of the bowl) until mixture is warm to the touch. 
2. Transfer meringue mix immediately to a stand mixer (or use a hand-held electric mixer) and whisk until stiff-peak stage, adding 1 Tbsp castor sugar at a time at one-minute intervals. Once sugar is completely dissolved, whisk in vanilla. 
3. Dollop spoonfuls of meringue onto the tart. To brown the meringue (optional), use a baking/kitchen blowtorch, or place tart under a hot grill for 1–3 minutes until meringue has browned, keeping an eye out that it does not burn.

Recipes & photos courtesy of Fresh Living

The post A showstopping spread to celebrate special moments  appeared first on MyKitchen.

Sweet dreams are made of hasselback butternut with pecan and honey butter! Make this treat your new decadent side, or cook it over the braai.

SERVES 6 // COOKING TIME 30 min

INGREDIENTS
1 butternut, halved and seeded
4 tbsp honey
4 tbsp butter
3 sprigs rosemary
⅓  cup pecans, toasted and chopped

METHOD
1. Preheat oven to 180°C.
2. Lay the butternut halves cut-sides down. With a sharp knife, make slices, about 3 mm apart, without cutting all the way through.
3. Heat the honey, butter and rosemary until melted.
4. Brush honey butter over the butternut halves, making sure it drips down between the slices. Reserve some for the nuts.
5. Wrap butternut halves in foil and braai until soft and golden.
6. Toss the pecans with the remaining honey butter, then sprinkle over the butternut.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

Opt for a dish with local flavour and try your hand and these Chakalaka rice stuffed butternuts.

The post Hasselback butternut with pecan and honey butter appeared first on MyKitchen.