A Culinary Christmas

So you don’t have to be Santa Clause to know that Christmas is right around the corner, and whether you’ve been summoned into the kitchen to make a festive feast or agreed on one drunken night to take control, let’s face it, you’re going to have to get involved at some point. And although everyone loves a good oven roasted turkey and potato bake, because we’re in South Africa and not experiencing a winter wonderland, why not cook and dine al fresco?

We chatted to Larry Steenkamp from The Woodlands Eatery about how to make this year a culinary Christmas by creating a festive meal with a twist. Say goodbye to hot ovens and hours of turkey basting gents, because this year we’re using the trusty braai.

Starters:

Because many of us make trips to the seaside at this time of year (even if you don’t – just play along), instead of a traditional starter, opt for fresh prawns and a light salad.

The classic Greek Salad:

You need:

200g chunky Greek feta

1 cucumber peeled and cut into thumb size wedges

3 Roma tomatoes, cut into wedges (marinated with a pinch of sugar, salt & splash of vinegar)

1 red onion – cut in half & thinly sliced

1tsp dried origanum

The Dressing (served separately)

1 cup good red wine vinegar;

1/4 cup olive oil

Pinch of salt, sugar & origanum

Step 1: Lightly toss all the salad ingredients together

Step 2: Whisk the dressing ingredients together (separately)

Step 3: Serve the salad with a sprinkle of origanum and dressing on the side.

Peri-peri Prawns & crisp pita wedges:

What you need:

For the prawns:

12 medium size prawns (butterflied, de-veined)

Marinade over night in:

1tsp peri-peri powder

Juice of 1 lemon

A pinch of salt

For the sauce:

1 cold beer (2 if you’re drinking while cooking)

80g feta

2 finely chopped chillies

4 chopped cloves of garlic

1 tot olive oil

A knob of butter

1/2 tsp smoked paprika & peri-peri

1 finely chopped onion

Toasted or braaid pita wedges served on the side

Step 1: Heat oil in a pan and add spices, stir briskly.  

Step 2: Add onions immediately and sauté, then add chilli and garlic and fry for a minute, slowly adding the beer. Allow to reduce for approx 5min, before adding feta and butter. Allow to thicken, season as required.

Step 3: Add your grilled prawns.

Step 4: Serve together with the pitas and the Greek salad.

Beer or wine?

Larry suggests &Union’s Beast of the Deep

Mains:

Stuffed turkey breast & roasted potatoes

Rather than slaving over a hot oven for hours as you wait for your turkey to roast, open a beer and throw some stuffed turkey breasts on the braai. Not only are they healthier and just as delicious, but will also allow you to enjoy more time with your guests and the cracking day outside. (While you’re busy preparing your turkey breasts, put your potatoes into the oven to roast – see recipe below.)

What you need:

The breast (the turkey one that is):

Ask your local butcher to order 2 breasts, about 500g a piece. Let them know you are stuffing them so you are able to put a hole deep enough for the stuffing. Also let your butcher know you are braaing them, so he/she can give you a roasting net.

The stuffing:

1 Onion finely chopped

2 Pork sausages grilled & chopped

30g roughly chopped parsley

250g breadcrumbs (ask your local bakery)

2 eggs beaten

Tsp freshly grated nutmeg

100g blanched almonds

200ml buttermilk

Salt and pepper to taste

Step 1: Combine all ingredients for the stuffing and mix well

Step 2: Stuff the breasts and clingwrap each one separately at least 3 times (so they are water tight)

Step 3:Leave them in the fridge over night

Step 4: On the day you’ll be serving them, take them out the fridge 2hrs before the cooking process and get your kettle braai going!

Step 5: While you’re waiting, poach the breasts (in the clingwrap) for 30min in water. Make sure they are water tight (steam them if you can).

Step 6: Let them set for 30min and tighten with roasting net (make sure the net has been soaked in water)

Step 7: Braai until crispy

Step 8: Allow to breathe for 10min and carve

Roasted potatoes:

1 kg of roasting potatoes

2 big splashes extra-virgin olive oil

2 to 3 teaspoons salt

3 sprigs fresh rosemary, leaves removed and chopped

Whole garlic cloves, unpeeled

Step 1: Preheat oven to 400 degrees.

Step 2: Peel potatoes and cut into evenly sized cubes. In a large bowl, toss cubes with olive oil until coated and season with salt. Add rosemary and as many garlic cloves as you want.

Step 3: Place potatoes on two rimmed cookie sheets so they’re not too crowded. Place in oven. After ten minutes, scrape sheets with a metal spatula and flip potatoes. Repeat step in another 10 minutes. Then shake sheets aggressively every 10 minutes till potatoes are done, which should take about 40 minutes total, depending on how big you cut them. They’ll be golden brown and smell really, really good. Serve.

Beer or wine?

Larry suggests Bouchard Finlayson Chardonnay

Dessert:

By now, you’ve done yourself proud. And because nobody likes a host who spends their entire evening cooking or preparing food, make your dessert as simple as possible. We’d suggest serving up sorbet  (The Nice Company sells really good sorbet and ice cream), it’s fresh and light and goes down perfectly on a hot summer’s evening. Serve it up in separate bowls (for the love of God don’t just dump the tub on the table), sit down with your guests and open another beer or bottle of sparkling wine – because festive feasting isn’t just about the food, but the company too.

All these recipes are for four people – invited more guests round? Just double them up.

For advice on how to throw a bitchin’ shindig this season, get the December issue of GQ.

Larry Steenkamp is the owner of The Woodlands Eatery in Cape Town.

Like these recipes? Then you’ll like these pizza recipes, because (in case you didn’t know) he is the pizza maestro.

The Woodlands Eatery is open for dinner Tuesday to Sunday and lunch, Friday to Sunday.

021 801 5799. Deer Park, Vredehoek.