Name: Triple-cooked oxtail
Prep time: 35 min
Cook time: 4 min
Total time: 39 min
Yield: 6 servings
Cuisine: Main Meals
Ingredients: oxtail 2kg,sea salt and freshly ground black pepper, to taste ,canola oil 4T,bay leaves 8,carrots, peeled and cut into chunks 3,onions, quartered 2,peppercorns 3T,cup Worcestershire sauce ¼ ,For the spicy carrot pickle: ,cups white spirit vinegar 2,sugar 150g,mild curry powder 2T,piece ginger, grated 1 x 5cm,carrots, peeled and thinly sliced 4,red onion, cut into thin petals 1,bay leaves 4

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Triple-cooked oxtail

4 hours

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20 minutes

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3 hours

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15 minutes

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45 minutes

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35 minutes

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1 hour 15 minutes

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Ginger-and-panettone whipped cream loaf

10 minutes

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Peach melba fridge cheesecake

10 minutes

Christmas dessert

Five-minute mango-and-lime kulfi

Berry recipes

Panettone summer pudding

5 minutes

Christmas dessert

Vanilla yogurt labneh

5 minutes

Vanilla yogurt labneh

Serves 4

Difficulty Easy

Prep Time 20 minutes, plus overnight chilling time

Cooking Time 5 minutes

Ingredients

For the sweet vanilla labneh:

500 g Woolworths double-cream plain yoghurt
2 T icing sugar, sifted
1 t vanilla paste

For the boozy panettone:

150 g butter, at room temperature
2 T rum
4 T brown sugar
2 Woolworths mini panettones, halved lengthways
1 x 415 g can apricot halves, drained

Method

1. To make the labneh, place all the ingredients into a bowl and whisk to combine. Place the mixture into a muslin cloth and secure with string. Place into a sieve over a bowl and chill overnight.

2. To make the boozy panettone, place the butter, rum and sugar into a bowl and beat by hand using a wooden spoon until creamy and smooth.

3. Just before serving, heat a pan over a medium heat and add 2 T of the butter. Melt until foamy, then add the panettone, cut-side down. Fry on both sides until golden.

4. Remove the labneh from the muslin cloth and discard the liquid. The labneh should have a thick, smooth, cottage cheese-like consistency. Divide it between 4 serving bowls, top with the canned apricots and the panettone.

Cook's note: Stale panettone works well – frying it brings it back to life. Labneh will keep in a sealed container in the fridge for up to five days. Make sure to use the thickest double-cream yoghurt for the best results. Make the whipped rum butter in bigger batches to keep in the fridge and use throughout the holidays.

Find more sweet treat recipes here.

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

This is a test recipe

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Triple-cooked oxtail

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Apricot-and-harissa-crusted lamb

Gammon croquettes

Apple-and-honey-glazed gammon

Roast beef magwinya sliders

Mushroom-stuffed roast beef

Ginger-and-panettone whipped cream loaf

Peach melba fridge cheesecake

Five-minute mango-and-lime kulfi

Panettone summer pudding

Vanilla yogurt labneh

Vanilla yogurt labneh

Ingredients

Method