Do you enjoy the tradition of Christmas but struggle to enjoy the festivities in the hot temperatures of December? Now is the time to get your pans and pots out to enjoy Christmas in the winter cold snap of July.
For those in the mood for a celebration, here are amazing recipes to savor from the South African Poultry Association.
The team claims that they have taken the most appealing from British and the very best of Mzansi and incorporated them into something genuinely vibrant for their menu of Christmas in July.
“In numerous festive meals, eggs are the center of attention. Yorkshire puddings hot custards, hot puddings and eggnog are all without eggs. The delicious rich brown Wellington crust? It’s time to wash it with an egg. The key ingredient in the most delicious stuffing you’ve ever had? An egg.”
“Eggs are inexpensive and are the perfect Christmas Day treats for any moment of the throughout the year for any meal. Breakfast breakfast dinner, lunch and desserts, as well as warm drinks can all be perfect for breakfast with eggs.” they wrote.
Boerewors and eggs traybake
It is an egg and boerie-based traybake, but the base is prepared using the traditional Yorkshire pud method to add festive flair.
Serves: 4 – 6
Ingredients
for the batter
140g plain flour
Four large eggs, beaten
200ml full-cream milk
Salt and pepper, according to your taste
To fill it
6 Boerewors sausages with a thin skin
2 tbsp olive oils to drizzle
200g vibrant cocktail tomatoes or cherry tomatoes that are on the vine
Add salt and pepper according to your taste
200g of baby button mushrooms
Two fresh rosemary stems cut finely
2-4 eggs
100g feta cheese crumbled
15g flat-leaf parsley, chopped
Pesto as a garnish (optional)
Method
Begin with the preparation of your batter. Mixing the flour and four beaten eggs in a bowl until smooth. Add the milk gradually and whisk until the batter is smooth. Sprinkle with salt and pepper, and place aside.
The oven should be heated to 200oC. Place the sausages in a sizeable oven-roasting dish, pour with some olive oil, and sprinkle with salt and spice. The sausages should be cooked for about 15 minutes to color lightly.
Add the mushrooms and tomatoes to the pan. Sprinkle over the chopped rosemary and season with salt to taste.
The oven should be heated to 220oC. After the pan has been in the oven for ten minutes, then remove the pan and slowly add the batter. Be careful because the fat may splash. Then, put the pan in the oven for about 25-30 minutes or until the batter becomes puffy and golden.
Crack the remaining eggs into small spots inside the Yorkshire pudding and then return the dish to the oven, baking for about 6-8 mins or till the whites of the eggs have become solid and the egg yolks are liquid.
Take the feta off, sprinkle it over the crumbled feta, and garnish by slicing flat leaves of parsley. Pour the pesto over it and serve right away while hot.
The hash of cabbage and potato cakes topped with a crispy egg
Any leftover vegetables or potatoes can be used to prepare this dish. Roasted vegetables and mashed sweet potato create an excellent combination. Ham or bacon that has been cooked and diced may also be added.
This recipe is a simple and inexpensive dinner that is nutritious and delicious.
Serves: 4
Ingredients
Three medium potatoes cooked or baby potatoes that have been boiled (about 325g)
325g of cooked cabbage (or any other leftover vegetable)
Two eggs, beaten
1 – 2 tbs curry powder
Olive oil to fry
2 – 4 fresh eggs
To serve
Cucumber Rassita (optional – plain yogurt and chopped cucumber)
Chilli oil (optional)
Achar
Fresh coriander
Method
Place the cooked potatoes on a cutting board and roughly chop them. Combine the cooked other vegetables and then chop them into pieces. Add the curry and eggs in one bowl, and mix thoroughly. Divide the mix into four and then roughly form four cake-like patty shapes.
A splash of oil can be heated in a frying pan. Cook the cakes for 8-10 minutes, rotating once until golden and crisp. Set aside.
Cook eggs in the skillet in the manner you like. Serve the eggs with fried batter over the hash cakes, accompanied by the raita drizzled on top and sprinkled with achar and chili oil. Serve with coriander.
