Christmas recipes Archives

Berry recipes

Overnight roasted lamb shoulder

10–12 hours

Braai recipes

Serrano-wrapped stuffed pork fillet

1 hour 15 minutes

Braai recipes

Rooibos-and-whisky-glazed gammon

4 hours

Cherry recipes

Roast duck with cherry-and-sausage stuffing

2 hours

Braai recipes

Gammon with jammy cherry sauce

2 hours

Beef recipes

Ingredients

250 g crème fraîche
2 T fresh chives, finely chopped
1 T Woolworths caviar
1 Woolworths LemonGold
sea salt, to taste
16 Woolworths tiger prawns
4 Woolworths crayfish tails, halved
8 Woolworths langoustines
8 Woolworths small crab claws
100 g Woolworths Crunchita lettuce

Method

1. Mix the crème fraîche, chives, caviar, a squeeze of lemon juice and sea salt. Taste and adjust the seasoning, then set aside.

2. Steam or boil the prawns, crayfish tails and langoustines until just cooked through, then
plunge briefly into iced water to stop cooking and retain the colour. Drain well. If using pre-cooked crab claws, ensure they are thawed and ready to serve.

3. Line individual glasses or a platter with the lettuce leaves. Arrange the seafood on top of the lettuce. Spoon a generous amount of the sauce over the seafood, or serve it on the side for dipping.

Find more seafood recipes here

Production: Abigail Donnelly
Photographer: Jan Ras
Food Assistants: Bianca Jones and Kate Ferreira

Fried feta salad

Air-fryer gochujang chicken thighs

Beef with oyster sauce

The festive acid salad

Kombucha strawberry jam

Cherry pistachio salsa salad

Overnight roasted lamb shoulder

Serrano-wrapped stuffed pork fillet

Rooibos-and-whisky-glazed gammon

Roast duck with cherry-and-sausage stuffing

Braaied leg of lamb

Gammon with jammy cherry sauce

Braaied beef rib roast

Amaretto babas

Seafood cocktail

Seafood cocktail

Ingredients

Method