Home
Festive

Christmas recipes

Chicken, gammon and mushroom pie

3 hours

Asian recipes

Potato salad with preserved lemon crème fraîche

10 minutes

Coconut recipes

Brûléed butternut

By Khanya Mzongwana

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 35–40 minutes

Ingredients

2 medium butternuts, halved, seeded and scored
1⁄2 cup balsamic vinegar
100 g brown sugar
salt, to taste
4 T canola oil

Method

1. Preheat the oven to 190°C. Rub the butternut with half the balsamic vinegar, half the sugar and the salt. Place on a baking tray, skin-side down, and roast for 35–40 minutes, or until cooked through.

2. Sprinkle the remaining sugar on the surface of the butternut and, using a blowtorch, caramelise the sugar until completely melted. Once the sugar cools slightly it will form a crunchy layer.

Cook's note: If you don’t have a blowtorch, place the butternut under your oven’s grill. Keep an eye on it so that the sugar doesn’t burn. Drench with the remaining balsamic vinegar and serve immediately.

Find more TASTE Christmas recipes here.

Photographs: Toby Murphy
Production and Recipes: Khanya Mzongwana
Food Assistant: Kate Ferreira

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Rice salad

Leftover lamb prego rolls

Thai chicken salad

Golden fried rice with duck

Chicken, gammon and mushroom pie

Coconut chicken crystal rolls

Bone marrow dhal

Chocolate fridge cake

Drunken gravy

Potato salad with preserved lemon crème fraîche

Coconut candy