For those celebrating Christmas under blue skies and warm breezes, the traditional roast turkey or glazed ham with heavy sides often feels out of place.
This festive menu, suggested by chef lecturers at Capsicum, leans into bright flavours, fresh produce and relaxed alfresco dining.
The focus stays on food that feels special without keeping you trapped in the kitchen all day. These dishes suit a long lunch on the deck or an easy evening gathering with friends and family.
Citrus and herb roast chicken with summer salsa
Light, aromatic and juicy, this roast chicken pairs beautifully with a chilled glass of white wine. It serves six and suits a festive table without feeling heavy.
INGREDIENTS
For the chicken
1 whole chicken, 1.8 to 2 kg
2 tbsp olive oil
2 tbsp butter, softened
Zest of 1 lemon and 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 of coriander or mint, chopped
METHOD
Heat the oven to 200°C.
Pat the chicken dry.
Combine the olive oil, butter, citrus zest, garlic, herbs, salt and pepper.
Rub the mixture all over the chicken, including under the skin.
Place the lemon quarters inside the cavity. Roast for about 75 minutes, or until the juices run clear. Remove from the oven and rest for 10 minutes before carving.
To make the salsa, combine the mango, pineapple, onion, cucumber, chilli, lime juice and herbs.
Spoon the salsa over the chicken just before serving.
BBQ salmon with honey lime glaze and fresh dill
This dish brings bold flavour and colour to the table. It suits the braai but works well in the oven too. The recipe serves six to eight.
INGREDIENTS
1 whole side of salmon, 1 to 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 and pepper
METHOD
Preheat the braai to a medium heat and lightly oil the grill, or use a flat plate. Whisk the honey, soy sauce, lime juice and zest, olive oil and garlic together.
Season the salmon with salt and pepper, then brush it generously with the glaze. Grill for 10 to 12 minutes until just cooked through.
Scatter with fresh dill and serve with extra lime or lemon wedges.
Mediterranean couscous salad with feta tomato and basil
This cool, vibrant side works well with both the roast chicken and the salmon. It serves eight and adds a fresh touch to the feast.
INGREDIENTS
2 cups couscous
1 tbsp 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 and pepper
METHOD
Place the couscous in a bowl and rub in the olive oil. Pour over the hot stock and cover tightly for five minutes. Fluff with a fork. Add the tomatoes, cucumber, capsicum, onion, olives and feta. Whisk the dressing ingredients together and pour over the salad. Add the basil just before serving.
Strawberry and lemon cream pavlova
After a generous meal, a lighter dessert suits the mood. This pavlova feels fresh, cool and festive, perfect for a Southern Hemisphere Christmas. It serves eight to ten.
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 the oven to 120°C. Whip the egg whites to stiff peaks. Add the sugar slowly until glossy. Fold in the vinegar, cornflour and vanilla. Spread the mixture into a circle on a lined baking tray and create a shallow well in the centre. Bake for 60 minutes. Switch off the oven and leave the pavlova inside to cool.
Whip the cream with the icing sugar and lemon zest until thick. Spoon into the centre of the cooled pavlova and top with berries. Garnish with mint and serve.
Festive pre-meal cocktails
While guests settle in, serve a refreshing drink to set the tone. One option includes alcohol and the other suits all ages.
Sparkling summer spritz
INGREDIENTS
60 ml elderflower liqueur or limoncello
90 ml prosecco
30 ml soda water
Mint leaves
Ice
Slices of lime or cucumber
METHOD
Build the drink over ice. Top with prosecco and soda water. Garnish 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 the juices in a tall glass with ice. Top with sparkling water. Squeeze in lime and garnish with mint.
Bon appétit and Merry Christmas.
