Christmas recipes Archives

Christmas recipes

Abi’s potato stacks

45 minutes

Christmas recipes

Porchetta with pecorino cream sauce

1 hour 20 minutes

Asparagus recipes

Truffle-and-Parmesan asparagus

5 minutes

Christmas recipes

Roasted herb-crusted leg of lamb

1 hour 20 minutes

Air-fryer recipes

Maple roast brinjal

45 minutes

Cauliflower recipes

Roast cauliflower with stuffing

45 minutes–1 hour

Christmas recipes

Pulled lamb lasagne

30 minutes

Pea salad with aïoli

Serves 8

Difficulty Easy

Prep Time 15 minutes

Ingredients

200 g garden or sugar snap peas, blanched
6 baby basil leaves, shredded

For the dressing

1 clove garlic, crushed
1 t cumin seeds, toasted
2 t Dijon mustard
3 T extra virgin olive oil
4 T lemon juice
salt to taste

For the aïoli:

2 free-range egg yolks
1 cup sunflower oil
2 T Woolworths black tahini
salt, to taste

Method

1. Place the peas on a platter. Dress with the dressing and aïoli, garnish with the basil and season with salt.

2. To make the dressing, smash the garlic and cumin using a mortar and pestle. Add the mustard, olive oil, lemon juice and season with salt.

3. To make the aïoli, whisk the eggs in a bowl. From a height, drizzle in the oil in a steady stream, whisking continuously. Whisk in the tahini and season to taste.

For more Christmas recipes

Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food assistant: Emma Nkunzana and Terry Donnelly

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Sesame crusted seared tuna in an  Asian dressing

Lamb shank pie with pear-and-walnut salad

Braaied panettone sandwiches

Spanish compose salad

Abi’s potato stacks

Porchetta with pecorino cream sauce

Truffle-and-Parmesan asparagus

Roasted herb-crusted leg of lamb

Maple roast brinjal

Roast cauliflower with stuffing

Pulled lamb lasagne

Pea salad with aïoli

Pea salad with aïoli

Ingredients

Method