Immerse yourself in the sheer joy, magic and indulgence of the festive season. It’s a time to celebrate life, spend time with family and friends, and perhaps even take a break from your busy schedule. It’s also the time of entertaining and socializing and what better way to do this than in a grand way? Create a memorable festive season with our wonderful recipes and dining experiences.

If you are entertaining at home, we have it covered! From cocktails (alcoholic or virgin) to scrumptious festive fair, you need to look no further, and we’ve collected some of our favourite recipes to share with you.

If it’s a dining out experience you are after, our restaurants are also offering superb festive dining options.

EAT OUT

Whether you are looking for a quick bite and rest while shopping, or a more relaxing lunch or special dinner, our range of restaurants cater for every need this festive season. Here are a few that we have on offer:

If you are a meat lover, Cattle Baron is the perfect venue to relax, unwind and enjoy dining perfection. It is the home of the original and famous, ever-popular flaming Chateaubriand fillet steak, as well as a range of other signature meat dishes.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

At The Raj you will find authentic North Indian cuisine with a menu that is considered by some to be the most authentic Indian cuisine available in South Africa. The menu includes biryanis, curries and a comprehensive vegetarian menu. As a rather unexpected treat, the restaurant also serves sushi, which makes dining at The Raj a rather unique and special experience!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

At Tashas you will find beautiful food served in an exquisite environment. Serving timeless cafe food, the menu ranges from many breakfast options to salads, burgers, wraps and steaks and so much more.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Primi Piatti is all just about food – from breakfasts to pizzas and pasta and heavenly main meals, they offer it all. There is also a set menu for groups of eight people and up, which is perfect for year-end functions or other celebrations.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Mugg & Bean is a great refuge from a busy shopping spree and the best way to start any day is with one of their signature breakfasts. With its informal dining experience and generous portions, their menu suits every palate.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

EAT IN

Entertaining at home doesn’t have to be a labour of love. With our easy recipes, you can conjure up wonderful food with minimal effort. The secret is in the planning and shopping for the right ingredients. Let simple be the new spectacular this festive season!

Get the party started

How about some delectable tropical cocktails to put you in festive mood?

Tropical Cocktails (courtesy of Woolworths)

tropical-cocktails

INGREDIENTS

Pineapple margarita:
  • 2 tablespoons tequila
  • 2 teaspoons lime
  • 1 tablespoon triple sec
  • 1/2 cup pineapple juice
Piña colada:
  • 4 tablespoons light rum
  • 4 tablespoons coconut cream
  • 1/2 cup pineapple juice
  • 1/2 cup coconut water, frozen into ice cubes
Virgin tropical:
  • 1 cup ClemenGold juice
  • 1 tablespoon lime juice
  • 1 tablespoon fresh granadilla pulp
Rosé:
  • 1 cup rosé sparkling wine
  • 1 scoop Woolworths berry sorbet

INSTRUCTIONS

1. Add your choice of cocktail to a cocktail shaker and fill with ice. Shake and pour into glasses or serve in hollowed baby watermelons and coconut shells. To make the piña colada, blend the ingredients until smooth and creamy.
2. Garnish with pineapple, melon, granadilla and coconut wedges on cocktail sticks.

Meat free and mouthwatering

With so many people being vegetarian, you can skip the meat and still wow your guests. Here’s an easy vegetarian dish that can be served as a main meal or if baked in smaller tins, can be a scrumptious starter.

Mushroom and cashew tart with rocket (courtesy of Pick n Pay)

mushroom-cashew-tart

 

 

 

 

 

 

 

 

INGREDIENTS

  • 1 packet (400g) short crust pastry
  • 2 tablespoon (30ml) olive oil, plus extra for drizzling
  • onions, peeled and chopped
  • 4 cloves garlic, peeled and chopped
  • 6 sprigs thyme
  • 6 sprigs rosemary
  • 3 punnets (150g each) shimeji mushrooms
  • 2 punnets (100g each) shiitake mushrooms, halved
  • 1 punnet (400g) brown mushrooms, roughly chopped or white button mushrooms, halved
  • 1 tub (230g) herbed cream cheese
  • 1 tablespoon (15ml) corn flour, mixed with a little water to make a paste
  • 1 egg, whisked
  • 2 packets (100g each) cashew nuts, toasted and chopped finely or blitzed, plus extra for serving
  • Salt and milled pepper
  • 1 packet (30g) wild rocket

METHOD

  1. Preheatoven to 200ºC.
  2. Linea loose-bottomed 23cm tart tin with pastry.
  3. Blind-bakepastry for 10-15 minutes until firm but not browned.
  4. Heatoil in a pan and sauté onions until golden, add garlic and herbs and cook for 2 minutes.
  5. Removefrom heat, discard sprigs and set aside.
  6. Frymushroom in batches over very high heat until golden. Keep a quarter aside for topping and add the rest to the onions.
  7. Stirin cream cheese, corn flour, egg and nuts, and season to taste.
  8. Spoonmixture into tart base and bake for 20 minutes or until pastry is cooked and filling is firm.
  9. Reheatremaining mushrooms. Place them on the tart with a handful of rocket and chopped cashew nuts.
  10. Drizzlewith olive oil just before serving.

Old school opulence

For some festive glamour with very little effort, we love the look of this golden gammon with baked stone fruit.

Golden Gammon with Baked Stone Fruit (courtesy Pick n Pay)

golden-gammon

 

 

 

 

 

 

 

 

INGREDIENTS

METHOD

Remove all outer packaging from gammon.

  1. Placein a deep pot together with onion, celery, bay leaves, peppercorns and clove.
  2. Coverwith enough water to ensure the gammon remains submerged during the cooking process.
  3. Placelid on pot and bring to the boil, then reduce heat and simmer for 30 minutes per 500g of gammon, or until cooked through.
  4. Removepot from heat and set gammon aside to cool slightly in cooking liquid.
  5. Peeloff skin, exposing the fat layer. You may use the skin to make crackling (optional).
  6. Using a sharp knife, scoregammon in a diamond pattern.
  7. Stirthe supplied gold shimmer in the plum and cranberry glaze.
  8. Placethe gammon in a roasting pan and baste with some of the glaze and then top neatly with the glacé fruit.
  9. Placeroasting pan on the lowest rack in the oven and set to grill until fat layer is crispy.
  10. Removefrom heat and add stone fruit, dot with butter and return to oven.
  11. Grillfor 10-20 minutes, or until golden brown.
  12. Restfor 10 minutes before carving.
  13. Serve.

Light and fresh

This is a great match for your favourite roast, and you can add asparagus or Tender stem broccoli if you like. Quick, easy to assemble and delicious to eat.

Summer white peach salad with smoky buttermilk dressing (courtesy of Woolworths Taste)

summer-white-peach-salad

 

 

 

 

 

 

 

 

INGREDIENTS

  • 4 white peaches, sliced
  • 100g Woolworths hand-shelled fresh peas
  • 100g Woolworths peas in the pod
  • 2x 100g Woolworths full-cream chevin
  • 1/2 cup buttermilk
  • 2 teaspoons Woolworths Lazy Kettle hickory liquid smoke
  • 175g Woolworths pomegranate rubies
  • 3 tablespoons red wine vinegar
  • pea shoots, to garnish
  • mint, to garnish
  • edible flowers, to garnish
  • sea salt and freshly ground black pepper, to taste

METHOD

  1. Arrange the peaches, peas and cheese on side plates.
  2. Mix the buttermilk and smoke extract using a whisk. Squeeze the juice from the pomegranate rubies and mix with the vinegar.
  3. Top the salad with the pea shoots, mint and edible flowers.
  4. Drizzle over both dressings and season.

Classic festive side dish

To ring in a change on an old classic, bacon has been added to add a smoky flavor to this festive side dish.

Crispy Brussels sprouts and beans (courtesy of Pick n Pay Fresh Living)

crispy-brussels

 

 

 

 

 

 

 

 

INGREDIENTS

  • Glug olive oil
  • 1 packet (200g) streaky bacon, sliced
  • 4 slices rustic ciabatta or rustic baguette, torn into chunks
  • Salt and milled pepper
  • 2 Tbsp (30ml) butter
  • 2 cloves garlic, peeled and chopped
  • 2 packets (200g each) fine green beans, blanched
  • 1 packet (330g) Brussels sprouts, blanched
  • Squeeze lemon juice

METHOD

  1. Heatoil in a pan and fry bacon until crispy.
  2. Addbread chunks and fry until crispy and golden.
  3. Season, removefrom heat and set aside.
  4. Heatbutter in a pan and fry garlic for a minute.
  5. Addgreens, and seasoning and lemon juice to taste.
  6. Servegreens topped with bacon bits and croutons.

The best of both worlds

We just can’t resist this delectable creamy cheesecake with fruitcake crumb – it’s simply the most festive cheesecake in town!

Creamy cheesecake with fruitcake crumb (courtesy of Pick n Pay)

creamy-cheesecake

 

 

 

 

 

 

 

 

INGREDIENTS

  1. 1 (500g) un-iced Pick n Pay fruitcake
  2. 3 tubs (230g each) cream cheese
  3. ¾ cup (180ml) sour cream
  4. 1½ cups (300g) castor sugar
  5. eggs
  6. 1 egg yolk
  7. Pinch of salt
  8. 1 tsp (5ml) vanilla essence or seeds of 1 vanilla pod
  9. 2 Tbsp (30ml) honey

For serving:

Cherries, blueberries and mint

METHOD

  1. Preheatoven to 160ºC.
  2. Cut1cm-thick slices of fruitcake and pack tightly at the bottom of a loose-bottomed 22cm cake tin.
  3. Chillin the fridge until firm.
  4. Blitzremaining ingredients in a food processor until smooth.
  5. Pouronto fruitcake base.
  6. Wrapthe outside of cake tin with Clingfilm, if using the ‘water bath’ step below (optional).
  7. Linea deep oven tray with a tea towel, to keep the tin from slipping, place cake tin on top and pour lukewarm water around the sides.
  8. Bakeat 160ºC for 80-90 minutes until the edges are set and cheesecake is slightly wobbly in the centre.
  9. Removefrom oven and cool to room temperature.
  10. Chillin the fridge for 3 hours or overnight.
  11. Removecheesecake from tin and serve topped with cherries, blueberries and mint.

End with a showstopper!

If you want a lighter desert that looks as good as it tastes, then this is perfect. We eat with our eyes and this one is a feast for the senses.

Jan Hendrik’s Turkish delight Pavlova (courtesy of Woolworths)

turkish-delight

 

 

 

 

 

 

 

 

INGREDIENTS

  • Melted butter, for lining tray
  • Corn flour, for dusting tray
  • 1 ¼ cup caster sugar
  • 6 large egg whites
  • 1 tablespoon rose water
  • ½ teaspoon vanilla extract
  • 2 teaspoons corn four
  • 1 teaspoon vinegar
  • 1 cup double cream
  • ¼ cup caster sugar
  • ½ cup Turkish Delight, chopped
  • 2 cups mixed fresh berries

METHOD

1. Preheat the oven to 120°C.
2. Line a baking tray with baking paper. Brush with the melted butter and dust with corn flour. Shake off the excess. Make a 23 cm circle in the dusted corn flour. (This will guide you when putting the meringue on the pan.)
3. Using an electric mixer, whisk the egg whites in a clean bowl until soft peaks form.
4. Add the castor sugar, 1 tablespoon at a time, beating well as you go. Continue until the sugar is incorporated and the mix is thick and glossy.
5. Add the rose water, vanilla extract, corn flour and vinegar. Mix through.
6. Spoon the mix on top of the circle in the pan, smooth the sides and make a slight hole in the top to hold the cream later.
7. Bake for 1–1 ½ hours until the meringue feels dry to the touch. When it has cooled down completely, move it to a serving plate.
8. To make the topping, beat the cream and castor sugar until soft peaks form, then mix through the Turkish delight. Fill the Pavlova with the sweetened cream, then top with washed berries. Sprinkle with dried rosebuds or rose petals if desired.

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