Christmas Cuisine with a Creative Twist

As the joyous echoes of the festive season resonate and summer relaxation sets in, it’s an ideal time to indulge in some culinary creativity.

In this blog post, we give classic Christmas dishes a creative twist with fresh flavours and textures, ensuring you amaze your guests with a memorable meal that blends familiarity with innovation.

STARTER

CAPE MALAY PICKLED FISH CEVICHE

Perfect for a festive starter or a light summer indulgence, this Cape Malay Pickled Fish Ceviche is a delightful interpretation of the traditional pickled fish, celebrated for its bold flavours and the artful balance of sweet, sour, and spicy notes.

Ingredients:

• 300g firm white fish fillets, cubed
• 1 red onion, thinly sliced
• 1 red bell pepper, finely diced
• 2 cloves garlic, minced
• 1 thumb-sized piece of ginger, grated
• 1 chilli, finely chopped
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1 tsp cumin seeds
• 1 cup white vinegar
• 1/2 cup sugar
• Salt and pepper, to taste
• Fresh coriander, for garnish

Instructions:

1. In a bowl, combine fish, red onion, red bell pepper, garlic, ginger, and chilli.
2. In a saucepan, heat vinegar, sugar, turmeric, coriander, cumin seeds, salt, and pepper until sugar dissolves.
3. Pour the pickling mixture over the fish mixture and toss to combine.
4. Cover and refrigerate for at least two hours, allowing the flavours to meld.
5. Serve chilled, garnished with fresh coriander.

MAIN COURSE

BRAAI-SPICED LAMB CHOPS WITH ROOIBOS MINT CHIMICHURRI 

This dish marries the succulence of perfectly grilled lamb with an aromatic, braai-inspired spice blend and a refreshing chimichurri infused with the distinctive essence of Rooibos tea.

The braai spices and addition of strong Rooibos tea impart a distinct South African character, elevating the meal with subtle earthiness and herbal undertones.

Ingredients:

For the Braai-Spiced Lamb Chops:

• 8 lamb chops
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp ground coriander
• 1 tsp paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper (adjust according to taste)
• Salt and black pepper, to taste

For the Rooibos Mint Chimichurri:

• 1 cup fresh mint leaves, chopped
• 1 cup fresh coriander leaves, chopped
• 3 cloves garlic, minced
• 1 shallot, finely chopped
• 1/2 cup olive oil
• 2 tbsp red wine vinegar
• 2 tbsp strong Rooibos tea, cooled
• Salt and black pepper, to taste

Instructions:

Preparing Spiced Lamb Chops:

1. In a bowl, combine olive oil, minced garlic, and all spices to create a flavourful marinade.
2. Coat the lamb chops with the spice marinade, ensuring they are well covered. Allow them to marinate for at least 30 minutes, or preferably, overnight in the refrigerator.
3. Preheat the grill or braai to medium-high heat.
4. Grill the lamb chops for about 4-5 minutes per side, or until they reach your desired level of doneness.

Making Rooibos Mint Chimichurri:

1. In a food processor, combine chopped mint, chopped coriander, minced garlic, chopped shallot, olive oil, red wine vinegar, cooled Rooibos tea, salt, and black pepper.
2. Pulse until the herbs are finely chopped, and the mixture has a sauce-like consistency.
3. Taste and adjust the seasoning if needed.

Serving:

1. Arrange the lamb chops on a serving platter.
2. Drizzle the Rooibos Mint Chimichurri over the lamb chops or serve it on the side as a dipping sauce.
3. Garnish with additional fresh mint leaves.

DESSERT

PEPPERMINT CRISP TART TRIFLE

What better way to embody the spirit of celebration than with a dessert that combines the sweet nostalgia of South African flavours with the decadence of a trifle?

This delightful creation weaves together layers of velvety caramel, dreamy whipped cream, and the irresistible crunch of Peppermint Crisp chocolate bars.

Ingredients:

For the Peppermint Crisp Filling:

• 2 packets Tennis biscuits
• 500ml whipped cream
• 2 cans Caramel Treat
• 4 Peppermint Crisp chocolate bars, crushed

 For the Trifle Layers:

• 1 chocolate sponge cake, crumbled
• 1 cup strong black coffee, cooled
• 500ml whipped cream
• 2 tbsp cocoa powder, for dusting
• Extra Peppermint Crisp chocolate bars for decoration

Instructions:

Peppermint Crisp Filling:

1. In a large mixing bowl, whip the cream until stiff peaks form.
2. Gently fold in the caramel treat until well combined.
3. Add the crushed Peppermint Crisp chocolate bars and fold them into the mixture.

Trifle Layers:

1. Crumble the chocolate sponge cake into bite-sized pieces.
2. In a separate bowl, mix the cooled black coffee.
3. In a trifle dish, start by layering the crumbled chocolate sponge cake at the bottom.
4. Pour a layer of the whipped cream and caramel filling over the cake.
5. Drizzle a bit of the black coffee over the filling to moisten the cake.
6. Repeat the layers until the trifle dish is almost full, finishing with a layer of whipped cream and caramel filling on top.

 Decoration:

1. Dust the top layer of whipped cream with cocoa powder for a decorative finish.
2. Crush some additional Peppermint Crisp chocolate bars and sprinkle them over the trifle.
3. Optionally, use whole Peppermint Crisp bars to create an attractive pattern on top.

 Chill and Serve:

1. Refrigerate the trifle for at least 4 hours or overnight to allow the flavours to blend.
2. Serve chilled, scooping out generous portions into individual dessert bowls.