Deboned rolled turkey stuffed with pancetta, walnuts and parsley is the perfect dish for your festive table. To take some stress out of your Christmas preparations, this recipe makes carving easy and stops the turkey drying out. Most good butchers will debone the turkey for you, and return all the bones and giblets to make a wonderful stock or gravy. If you don’t eat pork, replace the pancetta with chicken rashers.
TO DRINK: Amber Ale Beer, with gentle hops to bring out the complexities of the burger, and a medium smoothness that does not overwhelm food.
Print Recipe Garlic scallops with minted pea purée and cucumber ribbons Serves: 4 Cooking Time: 30 mins Ingredients MINTED PEA PURÉE 45ml (3 tbsp) olive oil 2 garlic cloves, finely chopped 150ml chicken stock 160g peas 60ml (¼ cup) fresh mint salt and freshly ground black pepper, to taste GREMOLATA zest of 1 lemon 100ml
This delicious dish gets rid of leftover gammon as well as turkey, or make it with chicken and bacon any time of year. TO DRINK: Jacobsdal Pinotage 2004,…
TO DRINK: Brunia Sauvignon Blanc 2009, a cool-climate wine with lovely minerality, fruit and acidity, which will give the rocket a marvellous edge.
In our family, a fool is called “silly-pants”, so blueberry fool is blueberry silly-pants. Perfect for children or last-minute entertaining, this dessert is a healthy alternative to a traditional fool, as it uses yoghurt. Either plain or coconut flavoured yoghurt can be used. It is light and delicious and can also be served for breakfast.
TO DRINK: Mooiplaas Sauvignon Blanc 2007: flavours of tropical fruit, asparagus and figs work with this delicate dish.
TO DRINK: Hamilton Russell Pinot Noir 2003, a soft grape that goes well with any dish.
To drink: Cederberg Bukettraube 2008, a light, off-dry wine which pairs well with the prawn, tarragon and peas, with balanced acidity to cut through the green curry paste.
These simple little darlings look as though they wouldn’t melt in your mouth, but cut them open and you’ll find a molten core of oozing chocolate COOK’S TIP…