Name: Citrus chicken with chimichurri
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Cuisine: Main Meals
Ingredients: free-range, skin-on, bone-in chicken thighs 8,baby fennel 100–200 g,oranges, juiced 3–4,olive oil ¼ cup,garlic, crushed 5 cloves,thyme, leaves picked 5g,salt 2 T,For the chimichurri, mix: ,coriander, finely chopped 60 g,mint, finely chopped 30 g,garlic, minced 2 cloves,green chilli 1,olive oil ⅓cup,red wine vinegar 1 T,salt, to taste

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Citrus chicken with chimichurri

30 minutes

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Christmas dessert

Lemon posset and butterscotch trifle

10 minutes

Lemon posset and butterscotch trifle

Serves 10

Difficulty Easy

Prep Time 45 minutes, plus overnight chilling time

Cooking Time 10 minutes

Ingredients

3½ t gelatine powder
¼ cup water
3 cups ginger ale
260 g Woolworths Madeira butter cake, cut into 5 cm cubes
5 T sherry, almond liqueur or orange juice
250 g crème fraîche

For the lemon posset:

2 cups Woolworths long-life whipping cream
130 g sugar
2 large lemons, juiced (about 6 T)

For the salted butterscotch:

4 T butter
200 g Muscovado sugar
½ t salt flakes
¾ cup cream

Method

1. To make the jelly, mix the gelatine powder with the water. Allow to stand for 5 minutes, or until softened. Heat the ginger ale in a pan. Remove from the heat and whisk in the gelatine. Cool slightly and pour into a trifle bowl. Chill to set.

2. To make the lemon posset, heat the cream and sugar in a saucepan. Bring to the boil , then remove from the heat and whisk in the lemon juice. Cool. Cover and chill overnight to thicken.

3. To make the salted butterscotch, melt the butter in a pan, then add the sugar and stir over a low heat until smooth. Add the salt and cream and cook for 5 minutes, whisking so that it doesn’t stick. Cool and cover until needed.

4. Drizzle the cake with the sherry, liqueur or orange juice. To assemble the trifle, layer the cake, lemon posset and butterscotch sauce. Finish with the crème fraîche and decorate with chocolate stars or shaving

Find more Christmas dessert recipes here.

Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food assistants: Bianca Strydom and Nadia Meyer

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Citrus chicken with chimichurri

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Lemon posset and butterscotch trifle

Lemon posset and butterscotch trifle

Ingredients

Method