For those celebrating Christmas under blue skies and warm breezes, the traditional roast turkey or glazed ham, accompanied by Brussels sprouts, roasted potatoes and other stodgy vegetables doesn’t always suit the season. This festive menu – suggested by some of the chef lecturers at Capsicum – embraces bright flavours, fresh produce and relaxed alfresco style, perfect for a long lunch on the deck or a balmy evening dinner. And it also means you don’t have to spend half the day in the kitchen as the recipes are simple and easy while still remaining special.
First off, a light, aromatic and juicy Citrus & Herb Roast Chicken with Summer Salsa that is ideal with a glass of chilled white wine. This recipe serves 6.
Ingredients
For the chicken:
1 whole chicken (1.8–2 kg)
2 tbsp olive oil
2 tbsp butter, softened
Zest of 1 lemon + 1 orange
4 garlic cloves, minced
1 tbsp fresh thyme leaves
1 tbsp chopped rosemary
Salt and pepper
1 lemon, quartered
For the summer salsa:
1 mango, diced
1 cup pineapple, diced
½ red onion, finely chopped
1 small cucumber, diced
1 red chilli, finely chopped (optional)
Juice of 1 lime
Small handful coriander or mint, chopped
Method
Heat oven to 200°C. Pat chicken dry. Combine oil, butter, citrus zest, garlic, herbs, salt and pepper, then rub all over the chicken including under the skin. Place lemon quarters in the cavity then roast for around 75 minutes or until juices run clear. Remove from oven and rest it for 10 minutes before carving.
To make the salsa: Combine the mango, pineapple, onion, cucumber, chilli, lime juice and herbs. Spoon salsa over the top over the chicken before carving.
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A fabulous centrepiece – perfect for outdoor dining – this BBQ-kissed and bright with citrus Salmon with Honey-Lime Glaze & Fresh Dill is best done on the braai but can be oven roasted too. The recipe serves 6–8 people.
Ingredients
1 whole side of salmon (1–1.2 kg)
3 tbsp honey
2 tbsp soy sauce
Juice and zest of 2 limes
2 tbsp olive oil
2 garlic cloves, minced
Fresh dill, chopped
Salt & pepper
Method
Preheat your braai to a medium heat and lightly brush the grill with olive oil oil the grill (or you can also use a flat plate). Whisk together the honey, soy, lime, oil and garlic in a small bowl. Season the salmon with salt and pepper, brush generously with the marinade, then grill 10–12 minutes until just cooked. Scatter fresh dill and serve with lime or lemon wedges.
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For a cool, vibrant side dish that pairs beautifully with the roast chicken or grilled salmon you can’t do better than this Mediterranean Couscous Salad with Feta, Tomato & Basil. Recipe serves 8.
Ingredients
2 cups couscous
1 tbs olive oil
2 cups hot vegetable or chicken stock
1 cup cherry tomatoes, halved
1 Lebanese cucumber, diced
1 red capsicum, diced
½ red onion, finely chopped
½ cup Kalamata olives, sliced
150 g feta, crumbled
1 cup basil leaves, torn
Dressing:
¼ cup olive oil
2 tbsp red wine vinegar
1 tsp Dijon mustard
Salt & pepper
Method
Place couscous in a bowl, rub in the olive oil, then pour over hot stock and cover tightly for 5 minutes. The fluff with a fork before adding the cut tomatoes, cucumber, capsicum, onion, olives and feta. Whisk together the salad dressing ingredients and pour over the couscous. Add basil just before serving.
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After a big meal, it’s best to forego a heavy Christmas pudding and instead serve up a light, cool, fruity showstopper – Christmas in the Southern Hemisphere on a plate.
Strawberry & Lemon Cream Pavlova (Serves 8–10)
Ingredients
For the pavlova:
4 egg whites
1 cup caster sugar
1 tsp white vinegar
1 tsp cornflour
1 tsp vanilla
For the topping:
300 ml cold thickened cream
2 tbsp icing sugar
Zest of 1 lemon
1 cup fresh strawberries, sliced
½ cup blueberries or raspberries
Mint leaves
Method
Preheat oven to 120°C. Whip egg whites to stiff peaks. Add sugar slowly until glossy. Fold in vinegar, cornflour and vanilla. Spread into a circle on lined tray, make a shallow well in the middle and bake for 60 minutes. Switch off oven and leave meringue to cool in the oven while you make the topping. Beat cream, icing sugar and lemon zest until nice and thick. Pour into centre of cooled pavlova and add the berries. Garnish with mint and serve.
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And while your guests are waiting for that amazing lunch or dinner, why not serve them a pre-meal cocktail. Here are two recipes – one for an alcoholic cocktail and another for a non-alcoholic cocktail to quench the thirst and get the party started!
Sparkling Summer Spritz
Ingredients
60ml elderflower liqueur (or limoncello)
90ml prosecco
30ml soda water
Mint leaves
Ice
Slices of lime or cucumber
Method: Build over ice, top with mint and citrus.
Tropical Fizz Cooler
Ingredients
½ cup pineapple juice
¼ cup orange juice
Sparkling water or soda
Fresh lime wedge
Mint
Method: Mix juices in a tall glass, add ice, top with sparkling water, squeeze in lime, garnish with mint.
Bon Appetit and Merry Christmas!
Capsicum is South Africa’s largest culinary school with seven campuses across the country, located at:
- Boksburg: Unit 6, Bartlett Lake Office Park, Cnr. Leith/Trichardts Road, Boksburg
- Cape Town: 358 Victoria Rd, Salt River, Cape Town
- Durban: 300 Granada Square, 16 Chartwell Dr, Umhlanga Rocks.
- Johannesburg: 3 Keyes Ave, Rosebank.
- Nelson Mandela Bay: 1 Newmarket Rd, Greenacres, Gqeberha.
- Pretoria: Menlyn Square, South Building, 134 Aramist Ave, Waterkloof Glen.
- Ruimsig, Roodepoort: Block D, 144 Peter Road, Ruimsig
Contact Capsicum on email chef@capsicumcooking.co.za or telephone +27 86 111 2433 .
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