Sauce recipes

Bearnaise Sauce

5 minutes

Pork recipes

3 Kassler chops marinades

15 minutes

Christmas recipes

Porchetta with pecorino cream sauce

1 hour 20 minutes

Christmas recipes

1 000-layer dauphinoise

1 hour

Christmas recipes

Roast duck with green peppercorn sauce

2 hours 30 minutes

Pork recipes

Pork fillet with cherry sauce

15 minutes

Sauce recipes

Home-made plum sauce

30 minutes

Sauce recipes

Aged T-bone with monkeygland sauce

30–35 minutes

Boards and

Rib and wing platter

15 minutes

Chocolate recipes

Mandazi with ClemenGold-infused chocolate sauce

15 minutes

Chakalaka recipes

Chickpea chakalaka

30 minutes

Christmas recipes

Drunken gravy

40 minutes

Drunken gravy

By Hannah Lewry

Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 40 minutes

Ingredients

200 g Woolworths baby leeks, sliced
1 T olive oil
6 black peppercorns
1/2 cup brandy (optional)
1/2 cup pan juices (from cooking the fillet or gammon)
1/2 lemon, zested
2 - 3 cups gammon cooking liquid or stock, strained
2 T sour cream (optional)

For the roux:

60 g butter
3 T cake flour

Method

1. Fry the leeks in a hot pan drizzled with olive oil. Add the peppercorns and flambé with the brandy.

2. Add the reserved pan juices and lemon zest and reduce by half. Remove from the heat and set aside.

3. Melt the butter in a saucepan, then add the flour and whisk over a low heat until golden brown and slightly nutty.

4. Add the gammon cooking liquid or stock.

5. Strain the pan-juice mixture and discard the leeks.

6. Add to the roux and cook, whisking, until thick. Check the seasoning. Whisk in the sour cream for a creamier finish.

Find more Christmas starter ideas here

Photographs: Myburgh Du Plessis
Production: Hannah Lewry
Food Assistant: Claire-Ellen Van Rooyen

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Bearnaise Sauce

3 Kassler chops marinades

Porchetta with pecorino cream sauce

1 000-layer dauphinoise

Roast duck with green peppercorn sauce

Pork fillet with cherry sauce

Home-made plum sauce

Aged T-bone with monkeygland sauce

Rib and wing platter

Mandazi with ClemenGold-infused chocolate sauce

Chickpea chakalaka

Drunken gravy

Drunken gravy

Ingredients

Method