With Christmas around the corner, have you planned your festive lunch yet. If not dont worry, Pick n Pay got you. Here are some of the amazing recipes you can use to impress the entire family.
Festive Roast Chicken (South African Style)
A golden festive roast chicken rubbed with herbs, filled with lemon and onion, and brushed with a sweet apricot glaze.
Ingredients List
- 1 whole chicken (1.5–2 kg)
- 2 tsp salt
- 1 tsp black pepper
- 2 tsp paprika
- 1 tsp mixed dried herbs (origanum, thyme, rosemary)
- 2 Tbsp olive oil
- 2 Tbsp butter, softened
- 1 lemon, halved
- 4 garlic cloves, crushed
- 1 large onion, quartered
- Fresh rosemary or thyme sprigs (optional)
Festive Glaze:
- 3 Tbsp apricot jam
- 1 Tbsp soy sauce
- 1 Tbsp wholegrain mustard
- 1 tsp lemon juice
METHOD
- Preheat the oven to 180°C.
- Place the chicken in an oven proof dish and rub the spices and herbs over it
- Stuff the cavity with lemon halves, garlic, onion, and fresh herbs
- Place into the hot oven and roast for 1 hour or until cooked through and juices run clear.
- Whisk together all glaze ingredients.
- Once the chicken is cooked, brush the glaze over the chicken.
- Roast another 10 minutes
- Rest 10 minutes before carving.
Serve with Pick n pay roast baby potato kit & glazed baby carrots
Left over chicken makes delicious sandwiches the next day, just add mayo and crispy lettuce!
Serves 4–6 / 1 hr 35–45 min + cooling
Orange, Thyme and Maple Glazed Gammon
It’s just not a Christmas celebration without one of these at the table!
Ingredients List
Fresh thyme
1 (2kg) PnP uncooked boneless gammon
1.5l ginger beer
1 onion, halved
2 sprigs bay leaves
2 packets (700g each) PnP root roast veg
3 Tbsp (45ml) olive oil
Salt and milled pepper
3-4 sprigs thyme
1 packet (200g) PnP orange, thyme and maple flavoured glaze
Nectarines and pears, lightly poached in Gluhwein (optional)
METHOD
- Place gammon, ginger beer, onion and bay leaves into a large pot. (Cover with water if needed, to ensure meat is submerged completely.)
- Bring to a simmer, cover and cook on low heat for approximately 1 hour. (If your meat isn’t the exact same size, simmer for20-25 minutes for every 500g of meat.)
- Once your gammon is cooked, drain and discard liquid and allow meat to cool just enough to handle.
- Cut off the netting and gently pull off the skin on top of the fat layer. Set aside.
- Preheat oven to 180°C.
- Place vegetables on a baking tray and drizzle with olive oil, season and sprinkle with thyme.
- Roast for 30-35 minutes or until all the veggies are soft.
- Score the fat and brush with orange, thyme and maple flavoured glaze.
- Place in the oven for 20-25 minutes and grill until golden brown.
- Serve gammon with the roasted vegetables, poached fruit and fresh thyme.
Serves 8-10 / More than 2 hours
Peppermint Crisp Ice-cream Sandwiches
We’ve given South Africa’s favourite dessert a cool makeover. Everyone will love these ice-cream sandwiches.
Ingredients List
4 (40g each) Nestlé Peppermint Crisp chocolates, crushed
1 tub (2L) PnP dairy ice cream: vanilla flavoured with caramel and peanuts
1 packet (200g) PnP coconut tea biscuits
METHOD
- Line a 20cm x 30cm baking dish with baking paper.
- Soften ice cream to slightly until spreadable.
- Spoon into prepared dish and smooth out evenly using the back of a spoon.
- Freeze for 3–4 hours or overnight.
- Remove ice cream from freezer and arrange biscuits on top.
- Cut into squares using the biscuits as a guide, making sure to work quickly.
- Sandwich each ice cream square with another biscuit.
- Roll the sides in the crushed chocolate, coating all the ice cream.
- Return to the freezer until ready to serve.
Serves 6–8 / More than 1 hour
