Tuesday, December 13, 2011

Festive Summer Recipes

Long gone are the days of slaving over a hot oven to produce the quintessential Roast Turkey. South Africans are embracing the summer festive season in by making chilled light dishes that can easily be prepared in advance.

Here are 3 easy recipes for lazy days spent around the pool with family and loved ones.

Rooibos Punch
(Makes 4L)

1 L Rooibos Tea
1 L Ginger Ale
1 L Orange Juice
500 ml Soda Water
500 ml Lemon Vodka or Pimms or Cane
Mint for garnish.
Lemons for garnish.

How to make it
Prepare Rooibos Tea and allow to cool.
Combine all the ingredients in a large punch bowl.
Add crushed ice.
Garnish with Mint & Lemon slices.

Blue Cheese, Ricotta and Baby Marrow Terrine
Serves 6-8


Finely grated zest of 1 lemon
2T Lemon juice
½t Salt
Black pepper
3T Extra virgin olive oil
3 – 6 Baby marrows (depending on their size)
200g Creamy blue cheese
250g Ricotta cheese

How to make it

Slice the baby marrows lengthwise as thinly as possible (a peeler works well for this). Lay flat in a tray.
Whisk together the lemon juice, zest, salt and good grinding of black pepper to create a marinade.
Pour over the sliced baby marrows and marinate for at least 1 hour, turning the slices occasionally so they all get a good dose of marinade.
Line a loaf tin with cling wrap, with a generous overhang. (It helps if you drizzle the plastic with a bit of olive oil for handling)
Line the cling wrap with marinated baby marrow strips, overlapping a bit and with an overhang to fold over.
Combine blue cheese and ricotta.
Spoon into baby marrow lined tin, fold over the baby marrows, then the cling wrap and press down firmly.
Refrigerate at least 1 hour before unmoulding.

Serve with seeded bread or biscuits as part of lunch, or cheese course.

 Duck Liver Terrine
 Serves 6-8


 500g Duck Livers, cleaned and trimmed
 500g Pork Belly, chopped or minced
 250g Chicken Mince
 25g Bread Crumbs
 125ml Chicken Stock
 250g Streaky Bacon
 2T Fresh Thyme
 1T Fresh Oregano
 1T Dried Coriander
 1t Dried Nutmeg
 80ml Brandy
 2T Butter
 1 Small Sweet Onion, finely chopped
 2T Garlic, crushed
 2T Olive Oil
 4 – 6 Bay Leaves
 2 tsp each Coarse Salt & Cracked Black Pepper

 How to make it

 Heat a heavy based pan and melt 1 Tbls Butter until it starts to bubble. Add Duck 
 livers and fry on each side for no more than a minute, until just browned. Remove from 
 pan and chop into chunky pieces.
 In the same pan melt another Tbls Butter and add ¾ of the onion, fry on a low heat 
 for about 5 minutes. Add 2 Tbls Garlic and fry for another minute. Set aside.
 Pre-heat your oven to 180°C.
 Place the bay leaves at the bottom of an oiled terrine tin, layer bacon diagonally 
 across to form the outside of the terrine.
 Mix all the remaining ingredients (including the cooked duck livers and onion) well.
 Press the mixture firmly into the terrine mold. Once all the mix has been used, cover 
 with a lid (or foil) and bake for about 80 minutes – until firm to the touch and slightly 
 Place weights on top of the terrine to compress the ingredients slightly.
 Refrigerate and serve chilled with spiced cherries.

*The terrine recipes are from a book on Terrines by Fiona Smith, the punch is our own.


  1. Mmm, those look divine! My mom was clearly ahead of her time because we had cold roast gammon, prepared the day before, since I can remember. I never could understand why people wanted to roast a turkey in the height of an African summer!

  2. We completely agree Jeanne! You're mom clearly had a mind of her own :) This year it will be summer salads and cold meats for us too!