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.
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
Finely grated zest of 1 lemon
2T Lemon juice
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
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
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.