photography by: Nicholette von Reiche

This creamy and rich chocolate log is perfect for the holiday season. Take this traditional Portuguese delicacy and give it a modern twist. 

Makes: 2 x 8-inch rolls
Preparation: 10-15 minutes, plus overnight chilling

7 oz (200g) dark chocolate
1 stick (110g) unsalted butter, chopped
1 cup cream
2 tsp Kahlua liqueur or rum (* please view notes section)
1 cup dried or glacé cherries, chopped
5 oz (150g) chocolate wafer biscuits, crushed
Icing sugar or ½ cup pistachios, roughly chopped

Melt the chocolate either in a bowl over hot water, or in a microwave. Add the butter and stir until well combined.
Slowly stir in the cream and the kahlua or rum .
Add the cherries and crushed wafers. Mix well and leave to cool slightly.
Lay out a long sheet of non-stick baking paper and spoon half of the mixture onto the sheet. Roll the mixture into a sausage shape about 8 inches (20cm) long.
Repeat with the remaining mixture.

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photography by: Louis Hiemstra

Use fresh seasonal ingredients to create a symphony of festive flavors.

Serves: 4-6
Preparation: 30 minutes
Cooking: 30 – 35 minutes

5 oz (150g) butter, softened
Zest of 2 lemons
2 Tbsp thyme leaves
2 cloves of garlic, crushed
1 x 42 oz (1.2 kg) rolled turkey breast *
2 Tbsp olive oil
Juice of 2 lemons
Salt and ground black pepper

2 oranges
2 grapefruits

For the praline:
1 cup sugar
3.5 oz (100g) pistachios, roughly chopped

Prepare the turkey:
Preheat the oven to 400°F (200°C).
Combine the butter, lemon zest, thyme and garlic in a bowl.
Place the turkey breast inside a large roasting pan.
Spread the turkey all over and on both sides with the lemon and thyme butter and secure with kitchen string, if not already done.
Pour the lemon juice and olive oil over the turkey, season with salt and pepper and bake covered with foil for 15 minutes.
Remove the foil and roast, basting with the pan juices every 10 minutes for an additional 20-25 minutes or until the skin is golden and the juices run clear when tested with a skewer.  
Reserve the pan juices and allow the turkey to rest for 5-10 minutes before carving.

Prepare the orange and grapefruit segments:
Segment the oranges and the grapefruit over the same bowl, ensuring that you capture all of the juices.

Make the praline:
Melt the sugar in a saucepan over a low heat, do not stir and stay close by to make sure it does not burn.
Remove from the heat once the sugar starts to turn golden brown.
Layout a sheet of tinfoil on a baking sheet and lightly coat with oil.
Sprinkle the pistachios over the foil and drizzle the warm syrup over.
Allow to cool and harden. Once set, remove the praline from the foil and break into shards.

Serve the carved turkey warm, with orange and grapefruit segments and pistachio praline.
Drizzle with a little of the remaining pan juices and some of the orange and grapefruit juice if desired.

Notes:
Try to make your praline as thin as possible so that it will melt easily when served alongside the warm turkey.
To save time, buy a turkey breast that has already been secured with kitchen string.

 
photography by: Louis Hiemstra

Pistachio, lemon and lamb make a sensational combination in this quick and easy dish.

Serves: 4
Preparation: 10-15 minutes (including sides)
Cooking time: 20-30 minutes (depending on cut of meat)

2 cloves of garlic, crushed
2 Tbsp fine lemon zest
100g (3.5 oz) pistachios, roughly chopped
4 Tbsp mint, roughly chopped
Salt and ground black pepper
Lamb meat of choice (see notes)
4 Tbsp olive oil

Preheat the oven to 180°C (355°F).
Combine the crushed garlic, lemon rind, pistachios and mint in a bowl. Season to taste with salt and pepper.
Brush the lamb with half of the olive oil. Press the pistachio mixture onto the lamb to create a crust.
Transfer to a lightly oiled baking dish and drizzle with the remaining olive oil.
Roast the lamb for 20-25 minutes or until the lamb is cooked to your liking. Allow to rest for 5 minutes before carving or slicing.
Serve with roast potatoes and steamed green beans.

Notes:
We used a deboned lion fillet, but any roasting meat or even lamb cutlets will work perfectly with this recipe. Cooking times will vary on the cut and thickness of meat, as well as preferred doneness of meat so keep a close eye.

Roast potatoes
Halve 400g (14 oz) baby potatoes. Place in a microwave dish. Add 4 Tbsp water and a pinch of salt and cook until almost soft about 5-10 minutes. Add to a roasting pan, drizzle and coat with 1 Tbsp olive oil and roast at 180°C(355°F) for 15 minutes or until browned lightly.

If possible use the last 10-15 minutes of the cooking time for the lamb and add the potatoes to the same dish.

Steamed green breans
Wash 400g (14 oz) green beans and place in a bowl. Cover with boiling water and strain after 1 minute. Flavor with salt, pepper and a knob of butter if desired. Serve with the lamb.

Give these festive favorites a contempory twist and make up your own delightful fillings.

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