With the festive season in full swing and preparations underway to have friends and family over for a Christmas lunch or dinner, the pressure is always on the host who stresses over what to serve. Dishes that will not only be quick and easy to make (or – even better – prepared the day before), but ones that will also impress the guests, young and old, and leave them sated and satisfied.
We asked the chefs at Capsicum Culinary Studios for their suggestions and chose two recipes for each course as well as two cocktails guaranteed to get the party started!
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Rudolph’s Tipsy Punch from Chef Sheree Cloete
Ingredients
2 cups chilled orange juice
3 cups chilled cranberry juice
2 cups ginger ale or lemonade
15ml vodka
½ cup cherry juice
¼ cup freshly squeezed lemon juice
Cherries, for garnish
Rosemary, for garnish
Method
Pour the orange juice, cranberry juice, ginger ale and vodka into a large pitcher or punchbowl. Pour into a glass, add a block or two of ice then add the cherry and lemon juice. Thread two or three cherries onto a stick of rosemary and rest across the top the glass or as a stirrer. For a non-alcoholic version replace the vodka with white grape juice or apple juice
Chef Charne Wylie’s Rooibos & Citrus Sangria
This refreshing sangria combines the herbal notes of rooibos tea with the bright flavours of citrus and white wine, making it a perfect South African-inspired festive drink.
Ingredients
2 rooibos tea bags
2 cups boiling water
¼ cup honey
1 orange, sliced
1 lemon, sliced
1 lime, sliced
1 cup fresh orange juice
¼ cup lemon juice
750ml dry white wine (eg Sauvignon Blanc)
1 cup soda water
¼ cup brandy (optional, for an extra kick)
Ice cubes
Fresh mint leaves for garnish
Method
Place the rooibos tea bags in a heatproof jug or bowl, pour over boiling water and steep for 5 minutes. Remove tea bags and stir in honey until dissolved. Cool to room temperature.
In a large pitcher, combine orange juice, lemon juice and cooled rooibos tea. Add the orange, lemon, and lime slices, stirring gently to mix. Add the wine, stir and chill in the fridge for at least 2 hours to allow the flavours to meld. Just before serving, stir in the soda water for a fizzy touch. Add brandy if desired. Fill glasses with ice cubes and pour over the sangria. Garnish with fresh mint leaves and extra citrus slices for a festive presentation.
For a non-alcoholic version: Replace the white wine with sparkling apple or grape juice.
Make ahead: Prepare sangria base (without soda water) a day in advance for even deeper flavours. Add soda water just before serving.
Chef Lerato’s Christmas Pomegranate Salad with Cranberry Vinaigrette
A great starter or a side dish to serve alongside the mains
Ingredients
750g leafy salad green mix
1 cup pomegranate seeds
1 red onion, very thinly sliced
1 cup crumbled blue cheese
¾ cup crushed walnuts
For the Vinaigrette
⅓ cup olive oil
¼ cup fresh cranberries
3 tablespoons red wine vinegar
20ml honey
2 tablespoons water
1 tablespoon Dijon mustard
½ teaspoon minced garlic
½ teaspoon salt
½ teaspoon ground black pepper
Method
Toss the leafy greens, pomegranate seeds, onion, blue cheese and walnuts together in a medium-sized salad bowl.
For the vinaigrette – combine all ingredients in a blender or food processor and blitz until smooth. Add the cranberry vinaigrette and toss just before serving.