Festive Feast Recipes

Festive Feast Recipes

New takes on traditional classics make for a delicious festive feast

Prep time: 50 minutes
Cooking time: 1 hour 55 minutes
Serves: 8
Difficulty: Easy

For the glaze
¾ cup apricot jam
3 tbsp sherry
¼ cup apple juice
1 tsp garlic powder
1 tbsp mustard
For the stuffing
4 tbsp vegetable oil
1 onion, finely chopped
1 apple, finely chopped
2 cloves garlic, finely chopped
2 cups fresh breadcrumbs
1 tsp lemon zest
6 sage leaves, finely chopped
1.8 kg flat boneless pork loin
For the vegetables
4 beetroot, halved
8 carrots
4 sticks celery, cut into quarters
1 tbsp vegetable oil
To serve
¼ cup fresh thyme

For the glaze
1. Place the jam, sherry and apple juice in a saucepan over medium heat. Bring to boil, stirring occasionally, then remove from the heat and whisk in the garlic powder and mustard.
For the stuffing
1. Preheat the oven to 220°C.
2. Heat the oil in a pan over medium heat. Fry the onion, apple and garlic until soft and translucent, about 8 minutes. Transfer the mixture to a bowl and mix in the breadcrumbs, lemon zest and sage. Season to taste.
3. Lay the pork loin out on a clean surface, season with salt and pepper and spread the stuffing in an even layer over the pork. Roll the pork up to form a log shape and secure the roll in place with butcher’s string.
4. Place the pork in a large roasting tin and pour over ¾ of the glaze.
5. Bake for 10 minutes at 220°C, then reduce the temperature to 180°C and cook for a further 25–30 minutes, basting the pork every 10 minutes.
For the vegetables
1. Toss vegetables in the oil. Place the beetroot on a roasting tray and cook for 20 minutes. Add the carrots and celery and roast for a further 20–25 minutes until just tender.
To serve
1. Cut the string off the pork loin and baste it with the remaining glaze one last time. Garnish with thyme and serve with roast vegetables on the side.

Prep time: 35 minutes
Freezing time: 6 hours
Serves/Makes: 8
Difficulty: Easy

For the ice-cream cake
2 A4 acetate sheets, cut in half lengthways
1 basic sponge cake, sliced in half
cup cream
80 g slab milk chocolate, chopped
1 tsp vegetable oil
2 L vanilla ice cream
2 granadillas, pulp removed and reserved
For the topping
½ cup water
½ cup sugar
2 granadillas, pulp removed and reserved
1 tsp cornflour
1 slab Peppermint Crisp, crumbled

For the ice-cream cake
1. Line the bottom of a 23 cm springform cake tin with baking paper and wrap 3 acetate strips around the inside of the tin to create a ‘wall’. Place half the sponge cake in the bottom of tin.
2. Heat the cream over medium heat until just simmering. Remove from the heat.
3. Place the chocolate in a bowl and pour the cream over. Whisk until smooth then mix in the oil. Set aside to cool slightly before pouring over the cake layer.
4. Freeze for 10 minutes.
5. Place the ice cream in a large bowl and allow it to melt slightly. Add the pulp from 2 granadillas and mix until smooth.
6. Spread the ice cream over the chocolate layer and freeze for 4–6 hours or until solid.
For the topping
1. Place water and sugar in a pot over medium heat. Stir occasionally until the sugar has dissolved then mix in the granadilla pulp. Mix cornflour with 2 tsp water, whisk into the sauce and simmer until thickened. Set aside to cool.
2. To serve, remove the ice-cream cake from the freezer, release the cake from the tin and remove the baking paper and acetate sheets. Top with the granadilla sauce and crumbled Peppermint Crisp.

Prep time: 30 minutes
Cooking time: 15 minutes
Makes: 16 biscuits
Difficulty: Easy

1 cup flour, sifted
¾ cup sugar
¾ cup oats
1 tsp cinnamon
½ tsp salt
1 tsp baking powder
½ cup butter
2 tbsp golden syrup
1 tsp vanilla essence
¼ cup strawberry jam
40 g white chocolate, melted

1. Preheat the oven to 180°C and line
2 baking trays with baking paper.
2. Mix the flour, sugar, oats, cinnamon,
salt and baking powder together in a bowl.
3. Melt the butter in a saucepan over medium heat then stir in the syrup and vanilla essence.
4. Using a wooden spoon, mix the wet ingredients into the dry ingredients until well combined.
5. Divide the dough into 16 balls. Using your hands, shape the balls into thick round biscuits, making a shallow indent in the centre of each with your thumb. Place the biscuits on the baking trays and dollop a small spoonful of jam in the centre of each.
6. Bake for 12–15 minutes, until golden brown.
7. Remove from the oven and allow to cool completely before drizzling with the melted white chocolate.

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