Dishes we tried over Christmas

The holidays have passed, the ‘silly season’ is over and we are back with some awesome food ideas for you to try out the next festive season … or sooner. Who needs an excuse to get stuck in to some good food, right?

Caprese Spice Mix Stuffed Chicken: Perfect basil and tomato stuffed chicken, fresh and crisp for summer Christmas.


1 free range bird

¼ loaf day old ciabatta

50 g Caprese Spice Mix

Handful fresh basil

1 lemon, rind and juice

250 g Rosa tomatoes


Remove the giblets and clean the bird under running water. Pat dry with paper towel. Set aside. Preheat the oven to 170° C. Cube the bread and place in a roasting tray. Place in oven while preheating for 10 minutes. Remove and place in a food processor and blitz until they reduce to coarse crumbs. Combine with the spice mix, torn basil, lemon rind and juice and half the tomatoes. Place this mix inside the cavity of the bird. Rub bird with used lemon halves and season bird with salt and pepper. Place in a roasting tray with remaining tomatoes and roast for 2 hours, turning bird after one hour and basting frequently. Serve with fresh blanched and seasoned asparagus and a baby potato salad.

Rolled Deboned Lamb: Moroccan inspired lamb roast, perfect for non-traditional holiday fare.


1 kg leg of lamb, deboned

40 g Ras El Hanout Spice Mix

Handful fresh mint

15 ml pomegranate molasses

½ cup pomegranate fruit

¼ cup cooked cous cous


Preheat oven to 100° C . Clean and trim lamb of excess fat. Butterfly the lamb and lay cut side up. Combine the spice mix, mint, pomegranate molasses and fruit and cous cous and spread evenly on to top side of lamb. Roll lamb carefully lengthways and secure with silicone cooking thread. Season with salt and pepper and cook in a covered dish for 5 hours, until lamb is tender. Serve with a side of your choice.

Vegetarian Fritatta: Great for summer picnics and brilliant served at room temperature.



200 g butternut cubes, roasted

2 cloves garlic, crushed

200 g baby potatoes, poached and halved

100 g baby marrow, grated

100 g mixed peppers, sliced

½ cup gruyere cheese

1 tsp Za’atar spice

5 eggs

150 ml milk


Grease a tart dish and preheat oven to 160° C. Layer the potatoes and butternut in dish and top with baby marrow, pepper and gruyere cheese. Beat eggs with milk and season with spice, salt, pepper and garlic. Pour egg mix over vegetables and bake for 40 minutes or until egg is set. Remove and serve with side salad and a drizzle of balsamic and olive oil.

Images sourced from and

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