Fresh Living Summer 2021

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Issue 146 | Summer 2021/22

FESTIVE FOOD RELOADED… CHOOSE YOUR MENU:

Simple seaside spread  Alfresco adventure  Traditional (with all the trimmings)  Braaied and beautiful



Let’s celebrate!

SOUTH AFRICA’S BEST-LOVED FOOD MAGAZINE

SUMMER 2021 ISSUE 146 R 2 5 I N C L . VAT

Easy table sett se ttings ings to set t he sce scene

Tidings from the team PUTTING TOGETHER THIS ISSUE, THE FRESH LIVING TEAM COULDN’T HELP PONDERING THE END OF A YEAR AND THE START OF A NEW ONE… Lindsay September

Randy Mpanza

Justine Drake

Liezl Vermeulen

I hope I’ll get a cocktail shaker in my Christmas stocking.

In 2021 I learnt patience.

Come Christmas, you can bet I’ll be kissing my husband under the mistletoe!

My family requires me to make at least two trifles for the festive feast and I love that job!

Lesego Madisa

Gail Damon

Kelly Smith

Julia Ziegenhardt

My Christmas must-have is Bakers Choice Assorted biscuits.

New year, new me.

I’ll focus my energy on building new wholesome habits instead of fighting the old ones.

I hope I’ll get books, books and more books in my Christmas stocking.

Come Christmas, you can bet I’ll be swimming!

Amy Ebedes

Caro Botha

Michelle Dunn

Meaghan Christians

I’m leaving chaos in 2021.

I’m calling it – 2022 will be the year of growth.

Next year, I’m going to learn how to cook a simple and delicious chicken pie!

I know it’s December when all I hear is Christmas music in stores!

San-mari Mouton

Jill Petersen

Katlego Letswalo

Liezel le Roux

I’ll be bringing good vibes to the festive feast.

In 2021 I learnt that looking after your physical and mental health is equally important.

I just can’t get enough of baking right now.

It’s fun, therapeutic and absolutely delicious.

My Christmas must-haves are fairy lights and the mustard ring my mom makes in her Tupperware from the 80s.

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SUMMER

contents 6 Feedback Write to us and win!

13 Seaside feasting A summer holidayinspired festive spread 23 Time for tradition The Christmas classics taken up a notch 31 Flamed festive lunch All things braaied and beautiful for your guests 41 All-out alfresco How to take your festive lunch outside

2021

51 Home affairs Festive table settings with a unique touch 56 Get inspired Summer cocktails, the perfect potato and budget-friendly gifts for the whole family 66 The cool kid We’re eating ice-cream sandwiches all the way into the new year!

COVER IMAGE Photo: Toby Murphy Styling: Chad January

RECIPE INDEX = Vegetarian = Diabetes friendly

STARTERS, SALADS, SOUPS AND SIDES 14 Prawn slaw with nuoc cham dressing 16 Prawn rolls 26 Hasselback butternut with crunchy gremolata & baked feta 32 Halloumi & asparagus skewers 32 Grilled asparagus on spiced yoghurt 32 Crisp apple coleslaw with sour cream dressing 35 Festive tear-and-share baked camembert ciabatta 36 Piri-piri aubergine with cooling cucumber salad 43 Cider-fried chorizo with olives 43 Spanspek “carpaccio” salad with salami and mozzarella 44 Festive browned-butter focaccia 60 The classic crumb roast potato 60 The gold standard roastie 61 Hasselback-style roasties MAINS 14 Spiced leg of lamb with tomatoes & cumin-scented yoghurt 15 Coconut cream mussels 17 Soy, apricot and chilli-spiced snoek 24 Citrus, chilli and sage-glazed gammon

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24 Mushroom-stuffed roast chicken 32 Smoked pork belly with plum sauce 32 Soy-basted pork belly rashers with sweet chilli sauce 34 Spiced ginger ale & pineapple gammon 43 Sherry-roasted Tuscan chicken with grapes 46 Gammon bagels BAKING, SWEET TREATS AND DESSERTS 18 Custard ice cream with peaches and cream 18 Ruby and stone fruit fridge cheesecake 27 Brandy snap discs 28 Ultimate Peppermint Crisp tart 28 Showstopper chocolate brownie and salted caramel trifle 38 Chocolate malva pudding 48 Chocolate and berry tiramisu 66 Ice-cream sandwiches DRINKS 44 Frozen berry margaritas 44 Basil peach bellinis 56 Spiced nectarine sangria 56 Tequila sunrise 58 Blueberry & ginger mojito 58 Blood orange & thyme Old Fashioned OTHER 25 Quick gravy 64 DIY Christmas cookie jar

Competition & other info GIVEAWAY ENTRY DETAILS To enter, SMS the keyword followed by your name and address to 45907 (SMSes cost R1.50). The closing date is 13 February 2022.

GIVEAWAY RULES 1. The promoter of this giveaway is Fresh Living. 2. This giveaway is open to residents of South Africa who have a valid SA ID document and are over the age of 18 years, except family and business/professional/personal associates of the promoter or its associated companies, advertising and marketing agencies, or a supplier of goods or services in connection with this giveaway. 3. There will be one random draw, with the winner(s) chosen within seven days of the closing date. 4. By entering, each winner agrees to supply all necessary documents to support the competition rules (including a valid ID document and address for delivery of the prize) and agrees that if these cannot be produced, the promoter has the right to withhold the prize.

5. The promoter will endeavour to contact each winner three times using the contact number supplied.

Should the winner not respond within three days of the first attempt at contact, the prize will be forfeited and another winner selected.

6. Winners’ details will be forwarded

to the suppliers of the prize. By entering, you give Fresh Living and the sponsor permission to contact you via email, SMS or phone. 7. If you have won a Fresh Living competition in the last 30 days, you may not enter. 8. The promoter reserves the right to change the rules of the giveaway if necessary.

9. Participation in the giveaway constitutes acceptance of the rules.

10. The judges’ decision is final and no correspondence will be entered into. 11. Responsibility is not accepted for entries lost, damaged or delayed as a result of a phone network or computer failure of any kind. Proof of sending will not be accepted.

RECIPES

* All recipes have been tested in a conventional oven. If using a fan oven, consult the manual, but it is generally recommended that you reduce the temperature by 10-20˚C. * For additional recipes, nutritional advice, updates on in-store offers and online shopping, visit pnp.co.za.

PRODUCTS Availability of certain Pick n Pay products and recipe ingredients may vary from one region to the next.

PHOTOSHOOTS Props used may not be available in Pick n Pay stores and are for styling purposes only or the stylist’s own.

2021/11/18 18:55

How do you seize possibilities?

Sometimes all it takes is a different take.

So many ideas. So many choices. But most possibilities don’t hang around. So having people who know your needs and can act fast and decisively is important. Let’s talk. investec.com/possibilities

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FEEDBACK

WHAT’S IN OUR INBOX? Say it, write it and share your thoughts and ideas with us  Email: letters@freshlivingmagazine.co.za  Instagram: @freshliving_pnp  Twitter: @Fresh_Living  Facebook: @pnpfreshliving

Winning letter LITTLE COOKS EVERYWHERE At the beginning of this year, my children (Daniel, 14, and Jade, 11) happily agreed to take on the responsibility of cooking one supper a week for our family of four. They choose the meal plan and let me know what ingredients they need.

At first I needed to assist them a bit but now, as they have become more comfortable in the kitchen, I can leave them to get on with it.

Since discovering Fresh Living magazine, their creativity and confidence has grown. The detailed, simple instructions and amazing pictures of the dishes captivate them.

We are so proud that they have taken on this task with so much enthusiasm and we look forward each week to their next offering…

Now, if only I can convince them to clean up properly! – Helen Renders

WRITE TO US AND THE STAR LETTER WIN! WILL RECEIVE A R500 PICK N PAY VOUCHER.

Helen Renders, the writer of this month’s winning letter, gets a PnP gift voucher worth R500.

Email your letters to letters@freshlivingmagazine.co.za with the subject line “Reader Letter”. Letters may be edited and don’t necessarily represent the opinions of Fresh Living’s editorial team.

6 | Fresh Living – Summer 2021

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Oh? That’s new…

We’re sure you’ve noticed we’ve started adding QR codes to some of our features. Here’s how to scan them and get inspired right that second!

STEP 1 Flip through this issue of Fresh Living. Found a feature you love with a QR code (like our delectable ice-cream sandwiches on pages 66-67)? Well, great!

STEP 2 Type “QR code” into your Facebook app search bar.

STEP 3 Click the QR code shortcut and a scanner will appear.

STEP 4 Align the QR code within the frame of the scanner.

STEP 5 Scan, and voila! Inspiration at your fingertips.

PSSST… If you don’t have Facebook, most smartphone cameras have a QR scanner built in. Open your camera and select the QR code option in Settings.

PNP IS JUST A MESSAGE AWAY! If you’re on the go and need to know more about store hours, specials or Smart Shopper offerings, simply send PnP a message on WhatsApp and follow the easy prompts.

Here’s how it works:  Add +27 600 703 037 as a contact.  Find the contact on WhatsApp.  Start a chat by saying “hi”.  Follow the easy prompts.

The all-new Smart Shopper portal Did you know you can only redeem your Smart Shopper points if your card is registered? WhatsApp PnP or visit smartshopper.pnp.co.za to register a new card, block a lost card, request a replacement card or update your details.

You can also find your closest store or chat to a customer service agent. * Note that your cellular service provider will charge you for data used to connect to WhatsApp.

ARE YOU A NEW SMART SHOPPER? Register your card by dialling *134*930* CARDNUMBER#

pnpfreshliving.com

2021/11/18 18:57

FEEDBACK

WE LOVE HEARING FROM YOU ONLINE! Comment, tweet or even DM us!

When our Spring issue hit the shelves, readers had a few things to say… living

freshliving_pnp

•

Following

•••

@foodiesof_cakewalk Love it! @the_luckycharming New issue, let’s go!!!

IN YOUR OWN WORDS WE ASKED: With lockdown restrictions still in place, how will you be spending your festive season?

YOU SAID: For a number of years our little group of friends, who all have children overseas, gather on Christmas Day for lunch. Us ladies get together to decide on the time and menu, plus we get our part of the meal to prepare (the hubbies have to sort the drinks). Since lockdown we’ve done much the same: arrived all masked up, greeted all round with fist bumps and the rest of the day proceeds.

– Jannie Hurst WE POSE A QUESTION TO YOU, OUR LOYAL READERS, IN EACH ISSUE QUESTION:

@cheflindamnikathi Happy Heritage Day. Heritage feast: Dumplings, samp, spinach, chakalaka, boiled hardbody chicken, beef tripe and short rib. #heritageday #flgrams Share your delicious Instagram snaps with us by tagging #FLGrams and you too could be featured!

8 | Fresh Living – Summer 2021

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What does 2022 represent to you?

Send an email with “Reader Question” in the subject line and your answer to letters@freshliving magazine.co.za and your response could appear in our Autumn issue.

living CONTENT DIRECTOR AND GROUP EDITOR Justine Drake PNP GROUP ART DIRECTOR Liezel le Roux FEATURES EDITOR Lindsay September HEAD OF FOOD Liezl Vermeulen DEPUTY FOOD EDITOR Gail Damon MANAGING EDITOR Kelly Smith DIGITAL EDITOR Amy Ebedes DIGITAL COPYWRITER Lesego Madisa DIGITAL DESIGNER Caro Botha GROUP MANAGING DIRECTOR Lani Carstens HEAD OF DIGITAL CONTENT Emma Odendaal ACCOUNT DIRECTOR Julia Ziegenhardt ACCOUNT MANAGER Meaghan Christians SENIOR FINANCE MANAGER Charlton Jacobs FOR PICK N PAY Michelle van Schalkwyk-Haley CONTRIBUTORS Mandy Allen, Juwan Beyers, Liebe de Klerk, Susan Hayden, Chad January, Patrick Latimer, Donna Lewis, Toby Murphy, Toby Newsome, Samantha Page, Kristen Scheepers, Elizma Voigt, Caroline Webb REPRODUCTION Blue Ink Media EDITORIAL ENQUIRIES Tel: 021 486 7600 Email: info@freshlivingmagazine.co.za PICK N PAY CUSTOMER CARE LINE 0860 30 30 30 ADVERTISING Advertising Sales Manager: Michelle Dunn Email: Michelle.Dunn@johnbrownmedia.com

Any person using information contained in this publication does so at his/her own risk and such person hereby waives any right to action against Pick n Pay Retailers (Proprietary) Limited (“Pick n Pay”) and indemnifies Pick n Pay, its employees, agents, sub-contractors and suppliers against any claims for loss, damage to person or property, injury, liabilities, claims, sickness or death which may result from the use of such information or from any other cause whatsoever suffered either by such person or by any third party.

Fresh Living is published on behalf of Pick n Pay by John Brown South Africa (Pty) Ltd © 2019. Address all correspondence to: John Brown Media SA, PostNet Suite # 2, Private Bag X11, Mowbray 7705 Tel: 021 486 7600 Fax: 021 486 7614.

The contents of this magazine are protected by copyright and may not be reproduced without permission.

ALL PRICES IN FRESH LIVING ARE CORRECT AT TIME OF GOING TO PRINT AND MAY BE SUBJECT TO CHANGE

Printed on recyclable paper

Fresh Living may be wrapped in recyclable plastic to preserve any inserts. Please recycle the wrapping after removing it.

pnpfreshliving.com

2021/11/18 18:57

COMPETITION

Re-imagined.

Refreshed.

Rewarding.

The lure of summer in full bloom means more time for relaxed family reunions and best-friend catch-ups. It’s the time of year when Van Loveren wine estate makes memorable moments in their lush summer gardens in front of the cellar, sharing the latest vintages with visitors.

And now their bestsellers have a brand new look! With Van Loveren’s new Heritage range, you’re set for summer and lush garden moments of your own.

Win 40 lucky readers stand a chance to win a case of Van Loveren’s awardwinning Daydream Chardonnay or Pinot Noir, plus a mixed case of other Van Loveren wines, to the value of R960.

Turn to page 4 to enter.

Keyword: Daydream

10 | Fresh Living – Summer 2021

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2021/11/18 19:03

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SEASIDE FEASTING PHOTOS: TOBY MURPHY RECIPES & STYLING: LIEZL VERMEULEN FOOD ASSISTANT: ELIZMA VOIGT

Spiced leg of lamb with tomatoes and cumin-scented yoghurt. Recipe on page 14

Seaside soiree

Whether your holiday housei is right at the seaside or not,i be inspired by the ocean’s bountyi and keep things simple when you’rei doing Christmas away from homei

Prawn slaw with nuoc cham dressing.

Recipe on page 14

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SPICED LEG OF LAMB WITH TOMATOES AND CUMIN-SCENTED YOGHURT Make it a sharing platter by serving sliced with a fresh tomato salad and flatbreads on the side.

Tomato salad: 1 packet (250g) mixed cherry tomatoes 2 Tbsp (30ml) olive oil 2 Tbsp (30ml) balsamic vinegar Salt and milled pepper Handful fresh basil, torn 1.7kg deboned leg of lamb Glug olive oil (or olive oil blend) 1 Tbsp (15ml) balsamic vinegar (optional) 4 tsp (20ml) each ground cumin, ground coriander and smoked paprika Pinch each ground cloves and cinnamon Juice (60-120ml) of 1-2 lemons Flatbreads, for serving Yoghurt dressing: 1 cup (250ml) PnP double-cream plain yoghurt 1 tsp (5ml) ground cumin Grated peel of 1 lemon Lemon juice, to taste Handful fresh parsley, chopped SERVES 8 Preheat oven to 180°C. Toss tomato salad ingredients together and

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ONCE-A-YEAR SHOWSTOPPER Deboned leg of lamb

PRAWN SLAW WITH NUOC CHAM DRESSING

EVERYDAY EASY Substitute leg of lamb with lamb chops or sliced steak

A Vietnamese take on prawn salad, with lots of texture and a little kick.

set aside to marinate for an hour at room temperature.

Season lamb well.

Mix oil, balsamic vinegar and spices together, and rub the mixture into the meat.

Heat a griddle pan until smoking hot.

Grill lamb for 10-15 minutes, turning often.

Finish lamb in the oven, cooking at 180°C for another 10-15 minutes.

(If you prefer it medium to well done, add another 10-15 minutes.)

Just before it’s done, squeeze lemon juice over lamb, remove from oven and rest meat for 15 minutes.

Whisk together yoghurt dressing ingredients.

Slice lamb and serve on a platter with tomato salad and yoghurt dressing.

CHEF’S NOTE If you want to braai the lamb instead, prepare medium-hot coals (you should be able to hold your hand above the grid for no more than 7 seconds). Braai lamb, turning regularly, for 25 minutes for medium doneness.)

PAIR WITH ALVI’S DRIFT BLANC DE BLANC, R100

1 packet (700g) PnP Vannamei prawns, defrosted Glug olive oil 1 clove garlic, thinly sliced Salt and milled pepper Juice (60ml) of 1 lemon Slaw: 1 cucumber ½ packet (500g) carrots, peeled 1 packet (200g) mangetouts ½ red onion, thinly sliced 1 packet (100g) mung bean sprouts (optional) ¼ punnet (5g) each fresh mint, basil and coriander Nuoc cham dressing: 2 cloves garlic, finely chopped 2 red chillies, finely chopped ¼ cup (60ml) lukewarm water 2 Tbsp (30ml) brown sugar 3 Tbsp (45ml) fish sauce Juice (60ml) of 2 limes (or a lemon) SERVES 8 (AS A SIDE) Devein prawns and remove shells, leaving tail part intact.

Heat oil in a pan over high heat, add prawns

and garlic. Season.

Fry prawns for 4-6 minutes until bright pink, taking care not to overcook as they will become dry.

Remove from heat, drizzle with lemon juice and set aside to cool.

Cut cucumber, carrots and mangetouts into matchsticks.

Toss veg with red onion, sprouts and herbs in a large serving bowl.

Whisk dressing ingredients together.

Add cooled prawns to salad and serve with dressing on the side or drizzled over.

GOOD IDEA Make this salad the main event by bulking up with PnP Asian leaf mix, 2 sliced avocados and a handful of chopped and toasted cashew nuts.

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SEASIDE FEASTING COCONUT CREAM MUSSELS This fragrantly spiced sauce needs lots of bread for soaking up the goodness!

Glug olive oil blend 1 large onion, finely chopped 2 tsp (10ml) PnP garlic, ginger and chilli paste 1 tsp (5ml) red chilli paste 1 stick lemongrass (optional) ½ cup (125ml) dry white wine 2 packets (500g each) PnP West Coast mussels in half shell, defrosted 1 can (400g) coconut cream or coconut milk (regular cream works too) Salt and milled pepper Lime or lemon juice, to taste For serving: 2 spring onions, chopped 2 each red and green chillies, chopped Handful fresh coriander and basil leaves Lime or lemon wedges 1 loaf crusty bread, such as ciabatta SERVES 4-6 (as a starter)

TRY THIS

THRIFTY Cut costs by using a frozen marinara seafood mix instead of mussels to feed a bigger crowd

PnP FISHMONGER’S WEST COAST MUSSELS IN HALF SHELL

TREAT Use locally sourced mussels

These locally sourced mussels are freshly frozen and can be cooked in under 10 minutes for a quick summer feast.

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Heat oil in a medium pot on the stove (or in a potjie on the fire over medium-hot coals).

Sauté onion until soft and golden, about 5 minutes.

Add pastes and lemongrass, and cook for a minute.

Deglaze with wine and reduce for 1-2 minutes.

Tip in mussels and coconut cream. Cover and cook for 6-8 minutes, until mussel meat firms up and turns bright orange.

Season well and add lime or lemon juice.

Serve mussels steaming hot, sprinkled with spring onion, chilli and herbs. Add lime or lemon wedges and lots of bread for mopping up sauce.

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Shell and devein 15 (250g) defrosted PnP Vannamei prawns.

Place in a colander over a pot of boiling water, seal with a tight-fitting lid and steam for 3-5 minutes until bright pink.

Set aside to cool. Thinly slice 2 celery stalks and toss with 1/³ cup (80ml) tangy mayonnaise, juice (60ml) of 1 lemon, ½ tsp (3ml) cayenne pepper or paprika, a dash of Tabasco (optional) and cooled prawns.

Season and set aside.

Cut a 30cm baguette into 5cm-thick slices.

Halve each slice like a bun, keeping the bottom attached. Brush with melted butter and toast in a hot pan. Fill with salad leaves and prawn filling just before serving.

MAKES 12 ROLLS

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Prawn rolls

PAIR WITH DE WETSHOF LIMESTONE HILL CHARDONNAY, R105

pnpfreshliving.com

PRICES CORRECT AT TIME OF GOING TO PRINT AND MAY BE SUBJECT TO CHANGE

E GE S T T IV E F

SEASIDE FEASTING

2021/11/18 19:04

PRICES CORRECT AT TIME OF GOING TO PRINT AND MAY BE SUBJECT TO CHANGE

SEASIDE FEASTING SOY, APRICOT & CHILLI-SPICED SNOEK Change up the familiar butter-andapricot glaze by adding soy sauce for an umami punch and a rich caramelised result. Braai or bake – it’s up to you.

1 (800g) PnP frozen braai snoek, defrosted Lemon slices, for cooking and serving Salt and milled pepper 2 Tbsp (30ml) butter 4 Tbsp (60ml) soy sauce or tamari ¼ cup (60ml) smooth apricot jam

1 Tbsp (15ml) lemon juice 1 tsp (5ml) chilli flakes Microgreens and fresh coriander, for serving SERVES 4-6 Preheat oven to 180°C or prepare medium-hot coals on the fire.

Place a layer of lemon slices (about 10) on

a foil-lined baking tray or braai grid, and top with the snoek.

Season fish lightly.

Melt butter, soy sauce, apricot jam, lemon juice and chilli flakes in a saucepan, whisking to make sure it’s smooth.

Brush fish lightly with sauce, reserving some for basting.

Bake or braai for 20-25 minutes, basting every 4-5 minutes.

Serve fish hot with lemon slices, garnished with microgreens and coriander.

AFFORDABLE Local fave snoek is the hero ASPIRATIONAL Use salmon fillets for something special

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Fresh Living – Summer 2021 | 17

2021/11/19 15:58

RUBY AND STONE FRUIT FRIDGE

SEASIDE FEASTING CUSTARD ICE CREAM WITH PEACHES AND CREAM Inspired by the nostalgia of canned peaches and custard, we bring you this fruity sundae – a layered dessert that can replace the trifle on any festive menu.

To assemble: 1 cup (250ml) cream ¼ cup (60ml) castor sugar 1 tsp (5ml) vanilla essence 6 plums, cut into wedges 6 nectarines, cut into wedges 1 packet (200g) Nutticrust biscuits, crushed SERVES 8

½ cup (125ml) cream, well chilled ½ cup (100g) castor sugar 2 tsp (10ml) vanilla essence (optional) 1 L box custard, chilled

Whisk chilled cream, sugar and vanilla to stiff peaks.

Whisk a third of this mixture through cold custard, then gently fold

through remaining mixture – doing it in two parts keeps the cream aerated.

Spoon ice-cream mixture into a freezer-safe bowl and freeze for 2-3 hours.

Whisk to break up any lumps and freeze again for 4 hours, or overnight.

To assemble, whisk cream, sugar and vanilla together to medium-stiff peaks.

Spoon cookie crumbs into the base of serving glasses.

Top with fruit, ice cream, whipped cream and a sprinkle of cookie crumbs.

RUBY AND STONE FRUIT FRIDGE CHEESECAKE The humble cheesecake gets dressed up for festive success with stone fruit and ‘rubies’ (pictured on page 20). Serve directly from the fridge for easy slicing.

Base: 1 packet (200g) PnP gingernut biscuits 1/ cup (80g) butter, softened ³ Filling: 3 tubs (175g each) medium-fat cream cheese 1 cup (200g) castor sugar 1 punnet (100g) raspberries ½ cup (125ml) cream, well chilled 1 tsp (5ml) vanilla essence (optional) Topping: 3 plums, very thinly sliced 3 nectarines, very thinly sliced 1 punnet (100g) fresh raspberries ½ tub (50g) pomegranate rubies

Take it to the freezer

SERVES 8

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FOOD INTERNS: LIEBE DE KLERK, JUWAN BEYERS

Blitz biscuits in a food processor to a fine crumb, then add butter and mix to combine.

Press mixture into a 23cm tart tin (a loose-bottomed tin is easiest).

Blitz cream cheese, half the sugar and raspberries until smooth.

Whisk cream, remaining sugar and vanilla to stiff peaks in a separate bowl.

Whisk a third of this cream mixture through the cream cheese mixture, then gently fold through remaining cream – doing it in two parts keeps the cream aerated for a fluffy filling.

Spoon over biscuit crumb base and refrigerate for at least 6 hours or overnight.

Decorate tart with sliced fruit (shaped into spirals or roses), berries and pomegranate rubies.

Return to fridge to firm up again.

(If it’s a hot day and you’ll be serving it outside, pop the tart into the freezer for 5-10 minutes.)

Serve cold.

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in every glass

Try New

Bombay Bramble

E GE S T T IV E F

SEASIDE FEASTING

idge cheesecake r f t i u fr e n o st d n a by u R

Take it to the fridge Recipe on page 18

COOK’S NOTE This tart has no gelatine, which gives it a very light and fluffy texture. Keeping the ingredients cold is the key to success. If your tart is going to stand at room temperature for a while, add 4 tsp (13g) sponged gelatine for a firmer filling.

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pnpfreshliving.com

2021/11/18 19:05

CHRISTMAS DESERVES

LURPAK

®

T E E V G TI S E

F

Citrus, chilli and sage-glazed gammon. Recipe on page 24

THE VERY BEST OF THE

Christmas classics

SEASIDE FEASTING

With the nostalgia of Christmas all around us, we’re sharing the traditional must-haves that only grace the table once a year PHOTOS: TOBY MURPHY RECIPES & STYLING: CHAD JANUARY FOOD ASSISTANT: JUWAN BEYERS

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Fresh Living – Summer 2021 | 23

2021/11/18 19:06

TIME FOR TRADITION

Serve any leftovers cold on ciabatta, generously topped with mustard or mayo!

1 (about 2.5kg) PnP beechwood smoked gammon 4 cups (1L) orange juice 3 cups (750ml) sparkling apple juice 1 onion, halved 2 bulbs garlic, halved Handful fresh sage and bay leaves 2 red chillies, halved Glaze: 1 cup (250ml) honey (or see cook’s note below) 2 Tbsp (30ml) Dijon mustard 1 red chilli, deseeded and chopped Handful fresh sage, chopped For serving: Handful sage leaves, sliced red chilli and 1-2 oranges, halved SERVES 8-10 Place gammon, fruit juices, onion, garlic, herbs and chillies in a 6-8L pot.

Bring to a boil.

Simmer for 1½ hours (or 20-25 minutes per 500g of gammon), making sure the meat is submerged in liquid. (You may have to top it up with some liquid halfway through).

Remove gammon from pot, reserving 1-2 cups of cooking liquid for the glaze.

Set gammon aside to

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cool, removing the netting once it’s cool enough to touch. (Don’t wait until it’s cold or the netting will be too difficult to remove.)

Remove skin carefully, using a sharp knife.

Score remaining fat into diamond shapes, being careful not to cut through the meat as this will dry it out.

Preheat oven to 200°C and place gammon on a lined roasting tray.

Add reserved cooking liquid to glaze ingredients and simmer for 5-8 minutes until sticky and syrup-like.

Brush gammon with some glaze and roast for 20-25 minutes, basting as you go and cooking until sticky and golden.

Flash-fry sage leaves until crispy and char orange halves cut-side down in a griddle pan.

Serve gammon drizzled with extra glaze. Garnish with crispy sage, sliced chilli and charred citrus.

COOK’S NOTE Use brown sugar instead of honey, making sure to stir until dissolved and simmering to reduce until sticky.

TRY THIS PnP BEECHWOOD SMOKED GAMMON

Not only delicious, it’s also sow-friendly.

MUSHROOMSTUFFED ROAST CHICKEN Placing stuffing under its skin and inside the cavity produces a beautifully juicy roast chicken. If you need to feed more guests, simply double the recipe.

Stuffing: Glug olive oil 1 red onion, chopped 4 cloves garlic, chopped 6 sprigs thyme 1 punnet (250g) white button mushrooms, finely chopped ½ ciabatta, finely torn (or use blitzed or grated stale bread) Handful fresh parsley, chopped 1 egg 1 (about 1.2 kg) free-range whole chicken, giblets removed 2 red onions, halved 2 bulbs garlic, halved Handful each fresh sage and thyme ¼ cup (60ml) soft butter Salt and milled pepper 1 punnet (200g) exotic mushrooms, finely chopped (optional) SERVES 4-5 Heat oil in a large pan and fry onion, garlic and thyme for 5 minutes or until golden.

Add button mushrooms and cook for 5-8 minutes until soft.

Add ciabatta and parsley and cook for another 2-3 minutes.

Remove from heat and cool completely.

Add egg to stuffing

mixture once cool.

Loosen the skin of the chicken by running your finger under the edge of the skin at the bottom of the breast. (Take care not to tear the skin.)

Spread mushroom stuffing underneath the skin to cover the entire breast. (Stuffing the skin of the legs is optional.)

Use the leftover stuffing to fill the chicken cavity.

Preheat oven to 200°C. Arrange halved onions, garlic bulbs and herbs in a deep roasting pan.

Melt half the butter to use for basting. Rub the rest over the chicken.

Add chicken to roasting pan. Season well.

Roast for 60-80 minutes, basting regularly with melted butter. If using exotic mushrooms, add to the pan 10 minutes before the end of cooking time.

Serve chicken on a platter with roasted onions, garlic and mushrooms, drizzled with pan juices (or make a quick gravy, opposite).

PRICES CORRECT AT TIME OF GOING TO PRINT AND MAY BE SUBJECT TO CHANGE

CITRUS, CHILLI AND SAGE-GLAZED GAMMON

PAIR WITH FRAM SYRAH, R150

NEW

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T E E V G TI S E

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QUICK GRAVY Remove chicken from roasting dish and pour all remaining juices and pan scrapings into a saucepan.

Add 1 cup water and simmer for a few minutes.

Thicken with cornflour and add a generous knob of butter. Don’t forget to season with salt, pepper and lemon juice!

SAVE Swap mushrooms for spinach and feta for the stuffing.

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HASSELBACK BUTTERNUT WITH CRUNCHY GREMOLATA AND BAKED FETA Whether it’s the main event or a side show, this veggie roast is a winner!

4 medium butternuts, peeled and halved 2 bulbs garlic, halved Olive oil, for drizzling 1 Tbsp (15ml) smoked paprika or chilli flakes Handful fresh coriander, chopped Salt and milled pepper ½ cup (125ml) butter Juice (60ml) of 1 lemon Handful fresh sage 3 discs (120g) feta Gremolata: Handful each fresh mint, parsley and coriander 2 red chillies, deseeded and chopped ½ red onion, chopped ¼ cup (60ml) olive oil Juice (60ml) and grated peel of 1 lemon Salt and milled pepper ½ ciabatta, torn into chunks and toasted

23-Christmas Traditional.indd 26

SERVES 8 (as a side) Preheat oven to 180°C. Thinly slice butternut hasselback-style (don’t cut all the way through).

Place butternut and garlic on a greased baking tray, drizzle with oil, sprinkle with paprika or chilli flakes and coriander, and season.

Heat butter in a pan on medium-high heat until browned. Add lemon juice and sage and set aside to infuse.

Roast butternut for 20-25 minutes, basting often with brown butter.

Place whole feta discs around the butternut and roast for a further 10-15 minutes, basting with brown butter.

Blitz gremolata ingredients, except the ciabatta, in a blender to form a chunky paste (or use a pestle and mortar). Season well.

Toss in toasted ciabatta chunks and stir to coat.

Serve butternut with chunky gremolata and baked feta.

2021/11/18 19:06

Showstopper trifle

TIME FOR TRADITION

To learn how to make spun sugar, use your phone’s camera to scan the QR code. Plus find a simple cheat’s trifle, too!

BRANDY SNAP DISCS

Recipe on page 28

Combine 1/³ cup (50g) butter, ½ cup (125ml) light brown sugar and 3 Tbsp (45ml) golden syrup or honey in a saucepan.

Heat for 5-6 minutes until sugar dissolves.

Cool for 5 minutes.

Stir in ½ cup (125ml) cake flour and a pinch of ground ginger until smooth. Preheat oven to 180°C. Thinly spread mixture on a lined baking tray (allow room for expansion) and bake for 5 minutes.

Remove from oven and use a cookie cutter to cut out discs (work quickly before it sets).

Cool completely. Store in an airtight container until needed.

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TIME FOR TRADITION

and cream mixture.

(Reserve remaining chocolate.)

Spoon half the tart mixture over biscuit base.

Repeat with the second packet of biscuits and leftover caramel mixture.

Decorate with reserved chocolate.

Refrigerate for at least 3-4 hours or overnight.

Serve chilled, garnished with mint leaves and the other Flake chocolate.

SHOWSTOPPER CHOCOLATE BROWNIE AND SALTED CARAMEL TRIFLE Low on time? Replace brandy snap discs with crumbled ginger biscuits between layers; caramel with Caramel Treat; and leave off the spun sugar – it’s just as impressive!

SAVE This recipe can be halved to make a single-layer dessert.

It also works just as well without the Flake!

THE ULTIMATE PEPPERMINT CRISP TART A South African favourite transformed into a Christmas classic.

Make it extra decadent by using different types of chocolate.

2 packets (200g each) Tennis biscuits 3 cups (750ml) cream, whipped 2½ cans (397g each)

Caramel Treat, whisked to loosen it up 1 slab (150g) Peppermint Crisp chocolate, chopped 1 slab (150g) mint chocolate, chopped 2 (40g each) Flake chocolates 1 tsp (5ml) vanilla essence Fresh mint leaves, to decorate SERVES 6-8

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2 boxes (550g each) chocolate brownie premix 2 handfuls fresh berries 1 batch brandy snap discs (see recipe on page 27) Use 1 packet of biscuits to cover the base of a 20cm pie dish. (If it’s a round dish, use broken biscuits to fill the gaps around the edges.)

Fold whipped cream and vanilla essence into Caramel Treat.

Combine Peppermint Crisp, mint chocolate and one Flake, broken into pieces, in a bowl.

Stir half the chocolate mixture into the caramel

Caramel: 1 cup (200g) sugar ¼ cup (60ml) water 6 Tbsp (90ml butter ½ cup (125ml) cream Sea salt flakes, to taste Mousse: 2 cups (450g) full fat cream cheese (medium fat works too) 2 cups (500ml) cream, whipped SERVES 8-10

Bake brownies according to packet instructions.

Cool completely and cut into squares.

Combine sugar and water and heat gently until sugar dissolves.

Boil, without stirring, until large bubbles appear and the colour changes to amber – this can take 10-15 minutes but it changes suddenly, so watch it closely!

Add butter and whisk vigorously.

Remove from heat, add cream and whisk until smooth. Add salt flakes and cool completely.

Whisk cream cheese and 1 cup cooled caramel together until smooth.

Fold in whipped cream.

Place a layer of brownies in a large glass bowl.

Top with caramel mousse, then berries.

Repeat for a second or even third layer and top with brandy snaps.

Drizzle with leftover caramel.

TRY THIS PnP CHOCOLATE CARAMEL TRIFLE

Spend less time in the kitchen: layers of mousse, caramel sauce and chocolate ganache topped with decadent brownie pieces ensure there will be no leftovers!

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T E E V G TI S E

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Braai and be merry

Grilled asparagus on spiced yoghurt. Recipe on page 32

FLAMED FESTIVE LUNCH

Celebrate Christmas the South African way: outside in the sunshine, with grilled meat fit for the special occasion PHOTOS: DONNA LEWIS RECIPES & STYLING: LIEZL VERMEULEN FOOD ASSISTANT: KRISTEN SCHEEPERS

Halloumi and asparagus skewers.

Recipe on page 32

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E GE S T T IV E F

2 ways with pork belly SMOKED PORK BELLY WITH PLUM SAUCE

TRY THIS PnP BEECHWOOD SMOKED PORK BELLY

This smoked pork cut is quicker cooking than regular pork belly, plus has layers of smoky flavours.

HALLOUMI AND ASPARAGUS SKEWERS These spritely skewers are the perfect starter. Best served straight off the braai, before the halloumi firms up.

Combine 1/³ cup (80ml) each basil pesto and olive oil with juice (30ml) of ½ lemon. Set aside.

Break chalky bottom tips off 2 packets (250g each) asparagus – they snap off naturally at the ends – and discard. Cut 2 packets (200g) braai halloumi into 2cm-thick strips. Thread asparagus spears and halloumi onto 6 skewers (2-3 layers per skewer).

Drizzle with olive oil and season, adding chilli flakes if you like. Prepare medium-hot coals (or a hot griddle pan). Grill skewers until halloumi is golden and asparagus charred and bright green.

Serve immediately with basil pesto dressing and fresh basil scattered on top. SERVES 6

GRILLED ASPARAGUS ON SPICED YOGHURT This one’s a winner!

Combine ½ cup (125ml) PnP double-cream plain yoghurt, juice (60ml) of 1 lemon, 1 tsp (5ml) each ground cumin and ground coriander, and a handful chopped fresh dill (optional). Season and spread on a platter. Prepare medium-hot coals (or a hot griddle pan). Break chalky bottom tips off 2 packets (250g each) asparagus – they snap off naturally at the ends – and discard. Toss asparagus spears in a glug of olive oil and season. Grill asparagus for 8-10 minutes until bright green and well-charred. Cool slightly, then arrange on top of yoghurt mixture. Top with 1 packet (100g) crimson leaf mix. Sprinkle with seed mix of choice – we used spicy dukkha. SERVES 4-6

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Flavourfully smoked, this pork belly crisps up beautifully and tastes similar to gammon.

1 cup (250ml) red wine 1/ cup (80ml) brown ³ sugar 1 star anise 2 cinnamon sticks 6 plums, halved and stoned 1 (about 700g) PnP beechwood smoked pork belly 3 Tbsp (45ml) honey 3 Tbsp (45ml) butter, softened Sweet mustard (optional), for serving SERVES 6 Combine red wine, sugar, spices and plums in a saucepan and simmer for 15 minutes, until thickened slightly and plums are soft.

Set aside to cool.

(Strain the sauce if you prefer it smoother.)

Prepare hot coals – you should be able to keep your palm just above the grid for 7 seconds.

Score fat on top of the pork belly, taking care not to cut through the meat.

Combine honey and butter and lightly baste the scored fat.

Braai pork belly for 15-25 minutes, basting and turning as you go.

It should become crisp and golden.

Place on a platter and drizzle with plum sauce.

Slice and serve with extra plum sauce and sweet mustard, if using.

SOY-BASTED PORK BELLY RASHERS WITH SWEET CHILLI SAUCE Cutting pork belly into rashers ensures even cooking and the crispiest result.

Sweet chilli sauce: ¾ cup (180ml) water ½ cup (125ml) sugar ½ cup (125ml) rice vinegar or white wine vinegar 2 Tbsp (30ml) soy sauce 4 cloves garlic, finely chopped ½ tsp (3ml) paprika 1-2 fresh chillies, finely chopped (optional) 1 tsp (5ml) cornflour, mixed with some water to make a paste 1kg boneless pork belly ¼ cup (60ml) soy sauce ¼ cup (60ml) honey Fresh coriander and spring onion, chopped, for serving (optional) SERVES 6 Combine sauce ingredients, except cornflour, in a pot.

Simmer for 3-5 minutes to infuse.

Add cornflour paste and cook for another 3 minutes, until sauce has thickened slightly.

Set aside.

Prepare hot coals – you should be able to keep your palm just above the grid for 7 seconds.

Cut pork belly into 2cm-thick rashers.

Combine soy sauce and honey and baste pork.

Braai rashers for 18-20 minutes, basting and turning as you go. The

pork should become crisp and dark brown.

Serve rashers hot off the braai, drizzled with sweet chilli sauce and garnished with coriander and spring onion.

CRISP APPLE COLESLAW WITH SOUR CREAM DRESSING With all the deliciously rich pork on the braai, you’ll want a zesty salad to lighten things up.

1 packet (200g) sugar snap peas 1 packet (200g) fine green beans 2 green baby cabbages 1 red baby cabbage 2 bulbs baby fennel 5 carrots, cut into matchsticks 5 radishes, thinly sliced 2 Granny Smith apples, quartered and finely sliced ½ punnet (10g) fresh coriander Dressing: 1 tsp (5ml) wholegrain mustard ¼ cup (60ml) sour cream ¼ cup (60ml) mayonnaise Salt and milled pepper SERVES 6-8 Blanch sugar snap peas and green beans lightly.

Finely shred cabbages and thinly slice fennel using a mandolin or veg peeler.

Toss well with other salad ingredients.

Mix dressing ingredients.

Serve salad with dressing on the side, or toss together just before serving.

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FLAMED FESTIVE LUNCH

Soy-basted pork belly rashers with sweet chilli sauce

Crisp apple coleslaw with sour cream dressing

Splurge Make it a jewelled slaw with pomegranate rubies.

Smoked pork belly with plum sauce

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PAIR WITH PAUL CLUVER VILLAGE PINOT NOIR, R130

SPICED GINGER ALE & PINEAPPLE GAMMON You can finish this gammon in a kettle braai to crisp up the fat.

Pair with a side of mustardy potato salad or crisp carrot salad.

1 (1.3kg) PnP beechwood smoked boneless gammon 2 bottles (2L) ginger ale 6 cups (1.5L) water 3 bay leaves 6 black peppercorns 1 pineapple, peeled and cut into wedges ½ red onion, finely sliced Glaze: 1 cup (250ml) brown sugar

1 cup (250ml) ginger ale 1 cup (250ml) pineapple juice SERVES 8-10 Place gammon in a pot with ginger ale, water and spices. Add more water if gammon isn’t completely submerged.

Bring to the boil then reduce to a simmer.

(Place a plate or something heavy on gammon to keep it submerged if necessary.)

Simmer for 20-25 minutes per 500g.

Drain and cool until it’s easy to handle, but don’t let it get cold.

Pat dry and remove netting, then gently remove skin.

Score fat using a sharp knife, taking care not to cut too deep. Set aside.

Combine glaze ingredients in a saucepan and bring to the boil.

Lower heat and simmer glaze for 8-10 minutes to reduce by one third.

Prepare kettle braai with medium-hot coals – you should be able to keep your palm just above the grid for 8-9 seconds (any hotter and the gammon fat will burn without crisping up completely.)

Braai gammon, fat-side-down, for 15-20 minutes, basting and turning regularly to get an even char and ensure all sides are golden. Use tongs to hold gammon

while braaiing the edges. (You can put the lid on your braai in between turns to ensure heat reaches all sides of the meat.)

Place pineapple wedges around gammon and braai until slightly charred, 5-7 minutes, then slice into chunks.

Serve gammon on a platter with pineapple and red onion scattered around it, and sides of your choice.

COOK’S NOTE: If you’re nervous about using the braai, and want a perfectly even, crisp top on your gammon, the oven will do the trick! Roast at 180˚C for 20-25 minutes until fat is golden. pnpfreshliving.com

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Festive tear-and-share baked camembert ciabatta

SEASIDE FEASTING

This bread dip is best made in the oven, where the heat source is at the top. If you want to do it on the braai, wrap in foil and nestle between the coals.

1 loaf artisanal ciabatta 1 wheel (about 120g) camembert, scored 1/ cup (80g) butter, melted ³ 4 sprigs rosemary 8 sprigs thyme 1 clove garlic, finely grated SERVES 6-8 Cut a hole in the centre of bread using cheese wheel as a “stencil” and taking care not to cut all the way through.

Hollow out the hole, then slice the top of the bread in a crisscross pattern.

Nestle camembert in bread.

Combine butter, herbs and garlic, and brush bread liberally, including between the slits.

Bake for 15-20 minutes at 180°C until cheese is molten inside and bread is browned and crisp.

Serve hot, with caramelised onions (see cook’s note). Break off bread pieces and dip away!

For braaiing: Wrap bread in foil, keeping foil loose on top to prevent cheese getting stuck to it.

Nestle in between medium-hot coals and braai for 12-15 minutes, rotating bread regularly for even cooking.

COOK’S NOTE Caramelised onions are a perfecti sweet finish to this rich bread dip. Sautéi 2 largei sliced onions over medium heat for 10iminutes.i Add 2 Tbsp (30ml) brown sugar and 2 Tbsp (30ml)i balsamic vinegar and cook untili reduced and sticky.i pnpfreshliving.com

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Nestling aubergines between the coals allows them to steam and become tender.

4 large aubergines, halved Glug olive oil Salt and milled pepper 1/ cup (80ml) piri-piri ³ sauce ½ bulb fennel

½ punnet (10g) each fresh mint and coriander 2 Mediterranean cucumbers ½ cup (125ml) PnP double-cream yoghurt Handful each pumpkin seeds and sesame seeds (optional) ½ tsp (3ml) cumin seeds (optional) SERVES 8

Prepare medium-hot coals – you should be able to keep your hand above the grid for 8-9 seconds.

Brush aubergines with oil and season well.

Char on braai grid for about 10 minutes.

Brush with piri-piri sauce and wrap each aubergine in foil.

Nestle parcels around the coals and cook for 15 minutes until soft and well-browned.

Chop fronds off fennel and chop them finely, along with mint and coriander.

Slice fennel bulb and cucumbers thinly.

Toss herbs, fennel and cucumber with yoghurt and season.

Toast seeds, if using, in a glug of oil in a hot pan until fragrant and popping.

Serve aubergine warm with cucumber salad, sprinkled with seed mixture.

PRICES CORRECT AT TIME OF GOING TO PRINT AND MAY BE SUBJECT TO CHANGE

E GE S T T IV E F

PIRI-PIRI AUBERGINE WITH COOLING CUCUMBER SALAD

PAIR WITH BELLINGHAM THE MASTERPIECE RED BLEND, R150

COOK’S NOTE Not a fan of piri-piri? Use BBQ or soy-based stir-fry sauce instead.

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NEW

‘TIS THE SEASON TO

TRY SOMETHING

FLAMED FESTIVE LUNCH

¾ cup (180ml) milk ²/³ cup (100g) cake flour 3 Tbsp (45ml) cocoa powder 1 tsp (5ml) baking powder

1 cup (200g) white sugar Pinch salt 2 eggs 2 Tbsp (30ml) butter, melted 1 Tbsp (15ml) vinegar 1 tsp (5ml) bicarbonate of soda

Sauce: 2 cups (500ml) cream ¼ cup (50g) sugar 2 slabs (100g each) dark or milk chocolate 12-16 marshmallows, charred, for serving 6-8 chocolate-covered

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digestive biscuits, for serving SERVES 6-8 Preheat oven to 180°C. Whisk sugar, salt and eggs with an electric beater until fluffy.

Add melted butter and vinegar and mix well.

Dissolve bicarb in milk and add to wet mixture.

Sift flour, cocoa and baking powder into a separate bowl.

Fold dry mixture

through wet mixture.

Pour into a 25cm square ovenproof dish.

Bake for 25-30 minutes, until a skewer inserted in the middle comes out clean.

Heat 1 cup cream with the sugar until hot but not boiling.

Chop 1 slab chocolate into bits, place in a bowl and pour over hot cream, stirring until melted.

Remove pudding from oven and pour over chocolate sauce so that

the pudding absorbs it.

Heat remaining cream until hot but not boiling.

Chop up the other slab of chocolate in a bowl and pour over hot cream, stirring until melted.

Set aside to firm up (or place in the fridge for a few minutes).

Spread cooled chocolate over pudding just before serving.

Top with charred marshmallows and biscuits to create a s’mores effect.

FOOD INTERNS: LIEBE DE KLERK, JUWAN BEYERS

Keep things local and lekker by finishing with a classic South African dessert. Match the braai theme by adding charred marshmallows – as if it couldn’t get any better!

Chocolate malva pudding

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A L L- O U T A L F R E S C O

Spanspek “carpaccio” salad with salami and mozzarella.

Recipe on page 43

This festive season, enjoy the weather to the fullest and eat outside.

Whether it’s poolside, in the garden or on the stoep, this laid-back feast ensures good times ahead PnP phyllo-wrapped camembert with maple syrup and thyme, R79.99

PHOTOS: TOBY MURPHY RECIPES & STYLING: LIEZL VERMEULEN

Sunshine spread FOOD ASSISTANT: ELIZMA VOIGT

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Cider-fried chorizo with olives. Recipe on page 43

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A L L- O U T A L F R E S C O

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SHERRY-ROASTED TUSCAN CHICKEN WITH GRAPES Flavourfully spiced with hints of sherry and dried fruit, this Mediterranean bird is simply to die for!

1 large (1.2kg) free-range chicken Salt and milled pepper 1 tsp (5ml) cumin seeds, crushed 1 tsp (5ml) sumac (optional) ½ tsp (3ml) fennel seeds, crushed (optional) 3 Tbsp (45ml) olive oil 2 red onions, quartered 10 sprigs fresh thyme ½ cup (125ml) sultanas and/or cranberries 1 cup (250ml) dry sherry ¼ cup (60ml) sherry vinegar (or red wine or rice vinegar works too) 2 cups (500ml) chicken stock 1 head garlic, halved 1 punnet (500g) red grapes 1 punnet (500g) green cotton candy grapes 1 packet (100g) raw almonds, toasted and chopped, for serving

vinegar and stock to roasting pan.

Drizzle garlic halves with oil and nestle around chicken.

Roast for 40-50 minutes until golden, rotating pan halfway through and spooning pan juices over chicken.

Remove from oven, baste chicken with pan juices again and add grapes to pan.

Roast for another 15-20 minutes.

Serve chicken on a platter with nuts, grapes, roasted garlic and pan juices or gravy (see below).

COOK’S NOTE: If you want extra gravy for serving, add 1 cup stock, a splash of vinegar and pan juices to a pot and simmer for 3-5 minutes to thicken slightly.

TRY THIS PNP SPICY CHORIZO SARTA

SERVES 4-6 Preheat oven to 200°C. Season chicken well, sprinkle with spices and drizzle with oil. Rub chicken skin all over to spread flavours.

Place chicken in a deep roasting pan and stuff cavity with red onion and thyme.

Add dried fruit, sherry,

41-Christmas Alfresco.indd 43

This imported Spanish sausage is the perfect tapas splurge.

CIDER-FRIED CHORIZO WITH OLIVES Chorizo a la sidra is a common tapas dish in the cafés of northern Spain.

Adding cider to the pan creates a rich spiced gravy that’s perfect for dipping.

Heat a glug of olive oil in a pan over high heat.

Slice 1 coil of PnP chorizo sarta into 2cm-thick slices and fry for 3-4 minutes until crisp. Add 2 bay leaves, 2 thyme sprigs and 2 cups (500ml) cider. Reduce heat and simmer for 3-5 minutes to reduce and infuse.

Spoon into a serving dish, add 1 packet (200g) drained calamata olives and toss to cover in sauce. Serve warm with crusty bread.

SERVES 6 (as a starter)

SPANSPEK “CARPACCIO” SALAD WITH SALAMI AND MOZZARELLA A game-changing combo of sweet summer fruit and salty charcuterie.

Peel and deseed half a spanspek (sweet melon). Cut into 4 wedges, then very thinly slice each lengthways.

Halve and slice 2 nectarines in the same way. Add 1 packet (80g) rocket, ½ punnet (10g) basil and ½ sliced red onion to a salad bowl, top with fruit slivers and toss. Dot with 1 tub (200g) PnP bocconcini (fresh mozzarella balls) and 1 packet (100g) Italian salami. Season and drizzle with olive oil just before serving.

SERVES 4-6 (as a starter)

2021/11/18 20:51

A L L- O U T A L F R E S C O FROZEN BERRY MARGARITAS The classic margarita gets a festive makeover.

Heat 1 cup (250ml) each water and sugar, stirring until sugar dissolves. Combine simple syrup with 1 cup (250ml) tequila, ½ cup (125ml) triple sec, juice (125ml) of 4 limes or 2 lemons and 6 mint leaves in a blender. Add ½ bag (500g) PnP frozen red berries and blitz until smooth. Freeze until serving, for up to 2 hours. Dip the rims of 6-8 glasses in lemony water, then in a mix of salt, sugar and lime zest (optional). Fill with margarita mixture and garnish with lime wedges or berries. MAKES 6-8

FESTIVE BROWNED-BUTTER FOCACCIA Left to simmer and brown slightly, butter develops a nutty, deep flavour that becomes slightly sweet.

Dough: 3 Tbsp (45ml) butter 2½ cups (375g) white bread flour + extra for dusting ½ Tbsp (7ml) fine salt 1 Tbsp (15ml) sugar 1 sachet (10g) instant yeast 1½ cups (375ml) lukewarm water Olive oil, for greasing and drizzling 3 sprigs rosemary 10 sprigs sage ½-1 tsp (3-5ml) salt flakes ¼ cup (60ml) butter, melted 1 clove garlic, grated Pomegranate rubies (optional) MAKES A 35CM LOAF

BASIL PEACH BELLINIS You could also freeze the stone fruit to make a fizzy slushy – the perfect solution for overripe fruit.

Heat 1 cup (250ml) each water and sugar, stirring until sugar dissolves. Add 6 bruised basil leaves and ½ tsp (3ml) vanilla seed paste (optional) and remove from heat. Cool to room temperature then strain.

Stone and quarter 1 punnet (6s) peaches or nectarines. Blitz syrup and fruit in a blender until smooth. Divide purée between 6-8 glasses and top with prosecco or brut sparkling wine, stirring lightly before serving.

Garnish with stone fruit and basil. MAKES 6-8

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Melt butter in a pan on medium heat and simmer for 4-5 minutes until it turns dark brown. Remove from heat.

Combine flour, salt, sugar and yeast in a stand mixer.

While paddle is turning, add water in a steady stream until a dough forms.

Add browned butter and knead dough for 10 minutes.

Place in a lightly oiled bowl and cover with clingwrap directly on the surface.

Prove for 1 hour, then fold dough in half and prove for another 90 minutes, repeating the folding process at the 30- and 60-minute marks. (This traps air instead of knocking it out, creating characteristic bubbly bread.)

Gently place dough in a lined and well-oiled deep 35x25cm tray.

Spread dough out using your fingers, sprinkle with herbs and salt flakes, and poke holes all over. Drizzle with olive oil.

Set aside for 15 minutes, while preheating oven to 250°C. Bake for 5 minutes, reduce heat to 220°C and bake for 10 minutes more.

Simmer melted butter and garlic in a pan until butter is browned.

Brush top of bread with garlic butter and bake for another 5-8 minutes.

Remove, cool in the tray, then place on a wire rack to cool completely.

Served sprinkled with pomegranate rubies.

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T E E V G TI S E

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SWAP QUEUES FOR CONVENIENCE! This festive season, spend less time in-store by ordering everything you need on the Pick n Pay asap! app. Use the code ‘FRESHLIVING’ for R50 off until 31 March 2022. pnpfreshliving.com

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SE A LL A-SOI U DE T A FE LF AR S ET S I NCGO

GAMMON BAGELS It doesn’t get easier than ready-cooked, perfectly scored and glistening gammon. Serve as is with sides or make festive gourmet sarmies fit for picnic feasting.

1 (about 900g) PnP cooked gammon with honey mustard sauce 3 Tbsp (45ml) honey, warmed (optional) 8 bagels Butter, for toasting ½ cup (125ml) mayonnaise 2 packets (80g) rocket Piccalilli (shop-bought or make your own,

see QR code below) 8 slices emmental cheese SERVES 8 Preheat oven to 180°C. Place gammon on a lined baking tray and roast for 20-25 minutes, basting the fat side with honey. (You can also grill it for 5-10 minutes if you prefer a crispier fat layer.)

Remove and thinly slice.

Slice bagels, butter them and toast.

Spread with mayo.

Top bagels with roast gammon, rocket, pickle and cheese.

Scan this QR code for a piccalilli recipe

PAIR WITH

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FOOD INTERNS: LIEBE DE KLERK, JUWAN BEYERS

KEN FORRESTER RESERVE CHENIN BLANC, R150

MET HO D : Preheat the oven to 180 °C.

IN GREDIE NTS :

Use a sharp knife and butterfly the pork neck roast from the one side, to open it up.

Place the rest of the ingredients into a large mixing bowl and mix well to combine and form the stuffing.

Eskort Pork Neck Roast Fresh

Spread the stuffing onto your pork neck and roll it up.

750 g Gold Medal pork sausages removed from the casings

Tie the roast up with butcher’s twine.

750 ml breadcrumbs Zest from 1 lemon 375 ml cranberries 3 tbsp Dijon mustard 3 tbsp rosemary chopped Salt and pepper

Place the roast in an oven dish and roast for 1½ hours.

SE RVE S : Serve the roast with a salad.

A L L- O U T A L F R E S C O

Layered in the spirit of a Christmas trifle.

1 cup (250ml) strong, freshly brewed coffee 3 Tbsp (45ml) sugar 2 Tbsp (30ml) coffee liqueur or rum (optional) 1½ cups (375ml) cream ¾ cup (150g) castor sugar 4 egg yolks 1 cup (250g) PnP vanilla mascarpone, whisked to soften

1/

³ cup (80ml) cocoa powder 8 fresh cherries, stoned + extra for serving 1 punnet (100g) raspberries + extra for serving 1 packet (24) Boudoir or ladyfinger biscuits SERVES 8 Combine coffee, sugar and liqueur/rum, stirring until sugar dissolves.

Chill in the fridge.

Whisk cream and ¼ cup (60ml) castor

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sugar to stiff peaks.

Chill in the fridge.

Heat a medium-sized pot of water and bring to the boil. Place a tight-fitting bowl on top to create a bain-marie.

Make sure the water doesn’t touch the base of the bowl.

Place egg yolks and remaining ½ cup (100g) castor sugar in the bowl over simmering water.

Beat with an electric whisk for 8-10 minutes until yolks reach ribbon stage, have turned pale

and quadrupled in size.

(Remove from heat occasionally to ensure bowl doesn’t get too hot.)

Fold egg-yolk mixture into mascarpone in a separate mixing bowl.

Fold in the chilled sweet cream.

Divide mixture into three and whisk cocoa through one third.

Blitz cherries and raspberries and whisk into another third of the egg mixture.

Leave the last third of

the mixture plain.

Spoon chocolate mixture into a lined 25x15cm loaf tin.

Dip biscuits in coffee mixture, allowing excess to drip off, and place onto chocolate layer.

Repeat with remaining biscuits and berry and plain mixtures to create three layers.

Refrigerate for 4-6 hours or overnight.

Unmould onto a serving platter and top with fresh berries and cherries.

FOOD INTERNS: LIEBE DE KLERK, JUWAN BEYERS

CHOCOLATE AND BERRY TIRAMISU

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PROMOTION

Festive cheese tower with honey and thyme drizzle This OTT stack makes for a spectacular centrepiece and is a fun way to serve your cheese platter this festive season

PHOTO: TOBY MURPHY STYLING: GAIL DAMON FOOD ASSISTANT: KRISTEN SCHEEPERS

Use a combination of cheeses of different textures and flavours, such as camembert, brie, cheddar, gouda, smoked mozzarella, blue cheese and gorgonzola. Create a stack by cutting into rounds, wedges, Christmas trees and stars. Garnish with thyme, nuts, berries and a generous drizzle of honey, and serve with crackers.

A bottle of Bellingham is the easy choice no matter where you are, who you’re with or what you’re eating. They’ve done all the hard work since 1693 so it’s easy for you to savour brilliant wine.

Complicated to make – easy to enjoy.

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home affairs

SUPER NATURAL

Turn the tide on predictable festive-table styling with nature-inspiredi decorative elements that have beeniforaged, found and repurposedi

TEXT: MANDY ALLEN

1. Plant-based dining An assortment of indoor potted plants – leafy, succulents or a combination – make for a strikingly modern centrepiece.

It’s also a brilliant last-minute solution if you’ve forgotten the flowers, fancy candles and tinsel.

GET THE LOOK  Consider texture, colour and form when

arranging your area of focus on the table.  Keep plants in similar hues for a chic look – dark glossy greens convey a sense of luxe, grey-greens a feeling of relaxation, and perky lighter greens an air of fresh optimism.  Replant your greenery (if your budget allows and you have the time) into pots with similar colour tones and/or shapes.  Add contemporary accessories as a counterpoint to the natural elements – think copper, brushed black, turquoise and teal, as well as a crisp white tablecloth.  Make a bold statement by using succulents at each place setting. Affix name tags to toothpicks (spray-painted in gold or copper) and stick into each plant.

GOOD IDEA Use a cluster of mini potted succulents as the centrepiece and give each guest one as a take-home gift.

PnP succulent in clay pot (7.5cm), R54.99

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E GE S T T IV E F

2. Simply (im)perfect

The antithesis of the much-loved but garish colours of Christmas, there’s something utterly refreshing and beautiful about this palette, as well as the merging of traditional, contemporary and organic elements.

GET THE LOOK  Blues and browns

are a colour match made in heaven, evoking both an earthy and ethereal feel. Rustic

DIY IDEA! No flowers, no problem. Use a glue gun to stick neon crafting pom-poms to plain twigs and small branches. Place in the centre of your table or standing up in a vase. wooden utensils and modern clear blue tumblers offer a pleasing juxtaposition with Delft-patterned china.  Don’t forget a pop of colour – yellow is always a good idea.

Additional touches of yellow can be introduced with linen and crockery – grade your shades from mustard to sunflower for visual interest.

Real Home Cairo dinner plate, R59

DECOR ITEMS AVAILABLE FROM SELECTED PNP STORES; PRICES CORRECT AT TIME OF GOING TO PRINT

DIY IDEA! No suitable linen for your festive table?

Get busy with spray paint and a tile stencil (available from Thestencilcompany.net and craft shops – or even cut out your own, like we did!). Create repeat patterns on a thin sheet of pine plywood sheeting, thick white paper board or brown kraft paper for a sensational folksy finish.

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3. Earth angel

home affairs

The centrepiece here is a deconstructed composition of upcycled glassware, gardenforaged indigenous flora, simple tapered candles and a sprinkling of easy DIY elements.

Villa Alegre M&M side plate, R49.99; Real Home Jezzy dinner plate, R29

GET THE LOOK  Clear-glass wine

DECOR ITEMS AVAILABLE FROM SELECTED PNP STORES; PRICES CORRECT AT TIME OF GOING TO PRINT

and cordial bottles in different shapes and sizes have been filled with water to display sprigs of greenery, and double up as candle holders.  Black handmade ceramic crockery anchors the ethereal look.  For textural appeal, use recycled drinking glasses and roughedged linen napkins simply tied with butcher’s twine.  Place a gift at each table setting to emphasise the festive nature of the gathering.

Wrap them simply in brown and white paper, tie with twine and finish with sprigs of fynbos.  Don’t forget the fairy lights – a single strand looped through leafy cuttings brings a little bling.

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home affairs

4. Island style Keep it casual (but chic) by hosting a festive picnic lunch at the seaside. With the waves as background music and an endless twinkling horizon, you couldn’t ask for a more Insta-ready setting!

GET THE LOOK  A weathered piece of wood –

a salvage-yard door, fence board or Alplas Plastics wine builder’s pallet – makes for a functional glass, R22.99 and characterful tabletop base.  Raw linen napkins and floor cushions elevate things from caszh to fab.  Be sensible when it comes to tableware: think compostable cutlery, robust crockery and acrylic glassware.

GOOD IDEA Make something from the menu the centrepiece of the table rather than the usual flower-and-candle arrangement.

Here, a pavlova is the tantalising showstopper.

5 IMPRESSIVELY EASY-TO-MAKE GIFT TAGS Dried flowers are pretty but if you really want to get graphic, use leaves (pressed and dried at home) to decorate large stationery-shop tags.

Attach them using a glue gun, double-sided tape or sticky dots.

(You can also make your own tags using cut-to-shape heavy art paper and a punch.)

➋ Ode to ombre Artist’s ink or food colouring is perfect for customising gift or place-setting tags.

Dip each tag in a bowl of coloured liquid for differing lengths of time, starting with a quick dip for a barely-there effect and re-dipping your way up to more intense hues.

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➌ Out of the box Put a cardboard box to good use by cutting out tag shapes, then punch a hole in them for the string and reach for the paint box. Simple, cheap and cheerful.

➍ Make scents We love the rustic simplicity of plain kraft paper, twine, a gift tag and freshly clipped sprigs of fragrant rosemary, thyme or lavender from the garden.

GOOD IDEA Think beyond Christmas and make a collection of tags for other holiday celebrations, birthdays, special occasions and “just-because” gifts.

➎ In print Customise store-bought tags by creating a pine-tree shape using strips of pages from old poetry books or Christmas-themed tales.

Buttons make for cute snowmen, while star stickers add festive embellishment.

ISOURCE: BUREAUX.CO.ZA PHOTOS: BUREAUX, GREATSTOCK

➊ Leaf me be!

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PROMOTION

SPICE IT UP Your favourite Nando’s flame-grilled flavours can now be served right out of your own kitchen Brush up your home cooking while dialing down on difficulty with the new Nando’s Bag & Bake range. Simply pop your dinner ingredients (anything from chicken or fish to veg – the options are endless) into the bag with the flavour sachet’s goodness and relax as all the hard work is done for you. Find the Nando’s Bag & Bake range in the cook-in sauce aisle.

LEMON & HERB SPICED LINEFISH IN A BAG Preheat oven to 180°C. Cut 500g whole fish open and line the inside with 1 thinly sliced lemon.

Wrap the outside with 150g leeks, thinly sliced lengthwise. Season fish with half of flavour sachet provided in 1 box Nando’s PERi-PERi Bag & Bake Lemon & Herb, and add salt and pepper to taste.

Place 400g thinly sliced baby fennel, 2 garlic cloves and 100g butter in the oven bag provided and lay the fish on top.

Add remainder of flavour sachet. Fold bag to close and place on baking tray.

Cook for 30-40 minutes, depending on size of fish.

Remove fish from bag and serve with sauce spooned over. SERVES 4

CHECK IT OUT! Visit nandos.co.za or like and follow @NandosSouthAfrica on Facebook.

Better yet, view this recipe and more at nandos.co.za/eat/recipes

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GET INSPIRED TITBITS, TRENDS AND STUFF WE LOVE

1. SPICED NECTARINE SANGRIA A sparkling, summery twist on classic sangria.

For a spiced sugar syrup, combine 1 cup (250ml) each water and sugar, 1 cinnamon stick, 2 pods cardamom, 1 star anise and 2-4 juniper berries in a pot. Simmer until sugar is dissolved, remove from heat and cool. Combine 6 halved strawberries, 2-3 sliced nectarines, 1 sliced lemon, ½ bottle (375ml) white wine and cooled spice syrup in a large jug.

Set aside to infuse for 2-6 hours. Fill glasses with crushed ice, ½ cup (125ml) sangria mixture with fruit pieces and top up with Moët Nectar Rosé. SERVES 4-6

GET FESTIVE

COMPILED BY LINDSAY SEPTEMBER & GAIL DAMON PHOTOS: TOBY MURPHY FOOD ASSISTANT: ELIZMA VOIGT

SUMMER SIPPING Whether you’re rolling them out for New Year’s Eve or simply refreshing your repertoire, these summer cocktails are guaranteed to impress

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2. TEQUILA SUNRISE Easy to mix and beautiful to look at!

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FOOD INTERNS: LIEBE DE KLERK, JUWAN BEYERS

For raspberry syrup, combine 1 cup (250ml) water, ½ cup (125ml) sugar and ½ cup (125ml) raspberries in a pot.

Simmer over medium heat until sugar dissolves. Remove from heat, cool completely and strain. Fill a cocktail shaker with ice, ½ cup (125ml) orange juice and ½ cup (125ml) tequila (we used Don Julio) and shake for 20 seconds.

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GET INSPIRED Fill two glasses with crushed ice and pour over tequila mixture.

Top up each glass with ½ cup (125ml) pineapple juice. Gently pour 2-4 Tbsp (30-60ml) cooled raspberry syrup over the back of a spoon held over the top of each glass (this guides the syrup down the side of the glass so it sinks to the bottom). Garnish with a slice of orange or pineapple. SERVES 2 3. BLUEBERRY & GINGER MOJITO Take this summer fave to the next level.

For ginger syrup, combine 1 cup (250ml) each water and sugar with sliced 5cm knob fresh ginger in a pot.

Simmer until sugar dissolves, remove from heat and cool. Combine cooled ginger syrup, ¼ cup (60ml) Bacardi Old Fashioned rum, 1 cup (250ml) fresh blueberries, a squeeze of lime juice and a handful of fresh mint in a bowl.

Muddle using the back of a wooden spoon until berries start to break.

Divide mixture between four glasses. Add crushed ice and top up with sparkling water or ginger beer. Garnish with extra blueberries, mint and lime wedges.

SERVES 4 4. BLOOD ORANGE & THYME OLD FASHIONED A flavour combination made in cocktail heaven.

Combine 1 cup (250ml) water, ½ cup (125ml) sugar, 1 sliced blood orange and 2-3 sprigs fresh thyme in a pot.

Simmer over medium heat until sugar has dissolved. Remove, cool completely and strain. Fill two tumblers with ice and top with 2 Tbsp (30ml) cooled orange-thyme syrup, a squeeze of lemon juice, 1-2 dashes bitters and 1-2 tots (25-50ml) Glenmorangie whisky.

Garnish with orange peels. SERVES 2

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Three lucky Fresh Living readers will each win a 12-month subscription to Hey Jude worth R2 388. To enter, turn to page 4.

Keyword: Jude

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What ’s happening in your ’hood

Visit any PnP store nationwide or go to Webtickets.co.za to book for these fab events ENCHANTED NIGHTS Go for an unforgettable after-dark stroll under magical, sparkling trees.

The annual Festival of Lights at the Joburg Zoo features an enchanting collection of illuminated life-sized animal characters, as well as classical music entertainment, food stalls and a craft market. The beautifully lit route, situated away from the animals, will be open until 2 January.

Price: R150 adults, R75 children, R90 pensioners The Trail of Lights at the Durban Botanic Garden, open until 2 January, celebrates the magic of Christmas.

Follow fantastically lit paths through the trees and landscape, meeting festive characters along the way. There will also be a Food Garden to make a night of it.

Price: R60-R70pp

IT’S PANTOMIME TIME! Writer-director Janice Honeyman’s take on Cinderella, on stage at the Joburg Theatre until 24 December, is packed with colourful comedy, classic panto slapstick, beautiful costumes, giant props, hi-tech special effects and dazzling pyrotechnics.

The ugly stepsisters, played by Desmond Dube and Ben Voss, are sure to steal the show.

Price: R290-R410pp

ADMIRE AFRICAN CREATIVITY Whether a local or just visiting, everyone needs to experience Cape Town’s Zeitz Museum of Contemporary Art Africa at least once.

Housed in an iconic, award-winning building that is a work of art in itself, Zeitz MOCAA features cutting-edge temporary exhibitions and a permanent collection that focuses on the development of contemporary art in Africa and its diaspora.

It’s an unforgettable experience that treats both the eyes and the soul. PS: There will also be fun, creative children’s workshops from 10-19 December.

Price: R210pp

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2021/11/18 19:25

KINGJAMES 54374

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SCAN THIS QR CODE using the camera on your smartphone or SEND A FREE SMS with your Smart Shopper card number to 36775.

For more information, go to www.pnp.co.za/wine-club.

Ts and Cs apply.

No data costs apply.

Alcohol Not for Sale to Persons Under the Age of 18. Drink Responsibly.

GET INSPIRED

Anatomy of the

christmas potato While a traditional roast is the star attraction of a festive table, nothing quite beats a tray of golden, crispy roast potatoes as the supporting act. Deputy Food Editor Gail Damon, an avid fan of the humble spud, shares a few tricks for the ultimate roasties. * All recipes serve 4-6

1. THE CLASSIC CRUMB Parboiled and coated in polenta for an extra crispy exterior, and served with roasted garlic aïoli – because you can.

AÏOLI: Remove top of 1 head of garlic, drizzle with olive oil, season and wrap in foil. Roast at 200°C for 30-40 minutes or until flesh is goldenbrown. Cool slightly. Squeeze out garlic cloves to remove flesh, discarding papery skins. Whisk or blend garlic with ½ cup (125ml) mayonnaise and grated peel and juice (60ml) of 1 lemon until smooth. Season.

POTATOES: Peel and halve 800g medium potatoes. Parboil in salted water for 8-10 minutes, then drain well and cool slightly. Coat potatoes in ¼ cup (60ml) polenta or semolina flour. Shallow-fry in 3cm canola oil for 10-12 minutes, turning every 5 minutes until golden all over.

Sprinkle with sea salt flakes and chopped thyme and rosemary, and serve with garlic aïoli.

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2. THE GOLD STANDARD ROASTIE Golden and crunchy, with a secret flavour infusion.

Serve with spiced mayo if you dare.

Peel 1 bag (900g) baby potatoes and parboil in salted water for 8-10 minutes. Score the outside of the potatoes, using a fork, to roughen the exterior.

Mix 1 Tbsp (15ml) chicken stock powder and 2 tsp each (10ml) garlic powder and onion powder. Toss potatoes in 2 Tbsp (30ml) each oil and soft butter, then in the spice mix. Season.

Roast at 200°C for 25-35 minutes, tossing every 10-15 minutes.

SPICED MAYO: Combine 1 Tbsp (15ml) sundried tomato pesto, ¼ cup (60ml) chipotle spice and ½ cup (125ml) mayonnaise.

Season and serve with roasted potatoes.

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Season potatoes while they’re still piping hot! The heat helps the salt crystals stick to the potatoes better.

3. HASSELBACKSTYLE ROASTIES Crispy on the outside and tender in the centre – the best of both worlds! Duck fat can be replaced with an olive oil blend, although the flavour will be different.

Cut 800g medium potatoes hasselback-style (taking care not to slice all the way through) and coat in ½ cup (125ml) melted duck fat.

Roast potatoes at 200°C for 30-40 minutes until golden and crisp, basting with duck fat every 10 minutes. Combine 2 Tbsp (30ml) sea salt flakes, 2 tsp (10ml) chilli flakes and grated peel and juice (30ml) of 1 lime. Sprinkle over potatoes as they come out of the oven.

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Parboiling potatoes not only ensures they cook evenly but also helps them crisp up during roasting.

pnpfreshliving.com

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GET INSPIRED

SPECTACULAR STOCKING FILLERS Just because you’re on a budget doesn’t mean you can’t spoil the ones you love.

Get them something they’ll adore for under R200

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FROM STORE TO DOOR Place your item inside an Aramex sleeve (R99.99 at Pick n Pay) and drop it in the red Aramex Drop Box before 3pm. Your gift will be delivered the next day!

1 Mont Rouge olive caviar (300g), R129.99; 2 Disney Toy Story hooded towel, R129.99; 3 Santa’s Village wooden ornaments, R79.99 each, and cone, R129; 4 Nomu hot chocolate (250g): white R64.99, Nomu decadent organic dark chocolate, R114.99; 5 Kids’ dino tee, R49.99, dress-up pyjamas, R89.99, flip-flops, two pairs for R40; 6 PnP rose Turkish delight (345g), R54.99; 7 Santa’s Village sequin stocking, R69.99, white fluff entertainer’s bag, R79.99; 8 Men’s Christmas graphic tees, R99.99, adults’ flip-flops, two pairs for R50; 9 Ebony doll, R129, Casey doll, R69.99; 10 Real Home mermaid hooded poncho, R199, kids’ light-up flip-flops, R79.99; 11 Bohemia crystal martini glasses, R179.99 for two; 12 Livefit soft-touch dumbells 1.5kg, R79.99; 13 Sally Williams Christmas star chocolate & nougat (155g), R94.99; 14 PnP mini candy canes (100g), R39.99; 15 Livefit ab wheel, R129; 16 PnP oat crunchie tin (200g), R99.99, PnP choc chip jar (200g), R159.99; 17 Kids ‘n Play dinosaur (part of set), R59.99; 18 Cocoafair chocolate bars, R52.99 each; 19 Women’s Christmas graphic tee, R99.99 62 | Fresh Living – Summer 2021

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Buy any 3 of the participating products

*120*1703# or WhatsApp +2772 561 1231

R1000 Daily!

10x winners per day for 100 days

Follow us for more delicious Twists

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For more information visit www.addatwist.co.za Valid from 15 October 2021 to 23 January 2022.

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tailor-made

GIFTS

MAKE CHRISTMAS EXTRA-SPECIAL THIS YEAR WITH EDIBLE DECOR THAT DOUBLES AS PRESENTS

DIY CHRISTMAS COOKIE JAR

Kids will absolutely love these jars!

Cream 1 cup (250ml) soft butter, 1 cup (250ml) brown sugar and 1¼ cups (310ml) maple-flavoured syrup or molasses until pale and fluffy. Gradually whisk in 2 eggs and 1 tsp (5ml) vanilla essence. Combine 5 cups (750g) cake flour, 1 Tbsp (15ml) ground cinnamon, 2 tsp (10ml) ground ginger, pinch of nutmeg, 1 tsp (5ml) each bicarbonate of soda and salt, and ½ tsp (3ml) ground cloves in a separate bowl. Whisk wet mixture into dry ingredients until it forms a dough. Roll out to about 2cm thick, cover with clingwrap and rest in the fridge for 30-60 minutes. Cut out dough using a gingerbread man cookie cutter. Bake at 190°C for 10-15 minutes and cool completely.

Fill jars with 2-3 cookies, a small bag of icing sugar (for piping) and sprinkles of your choice. MAKES 30 COOKIES

s cookie & cream

Use your phone’s camera to scan the QR code for more DIY gift ideas

GOURMET’S TREATS

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1. PnP honey burst mince pies, R39.99; 2. PnP cherry & almond fruit cake,R69.99; 3. PnP chocolate pudding, R79.99; 4. Inspire 2-sided spatula, R129.99, and egg whisk, R119

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PLUS EXCLUSIVE DISCOUNTS. SIGN UP FOR FREE.

SCAN THIS QR CODE using the camera on your smartphone or SEND A FREE SMS with your Smart Shopper card number to 30651.

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Whether it’s homemade vanilla or a tub of storebought strawberry swirled with your favourite topping, a scoop of ice cream nestled between two cookies is hard to beat, no matter how old you are. These ice-cream sandwiches are the perfect treat for summer and can be made ahead of time too!

THE COOL KID

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For recipes, scan the QR code below

F E GE S T T IV E

D UN

TUR

8 Iconic choc chip and vanilla

7 Classic cookies and cream

6 Tutti frutti

5 Salted caramel and ginger

4 Smarties and vanilla

3 Pineapple and passion fruit waffle sandwich

2 Choc-mint

1 Old-school PB&J

E ARO NM

TUR

T TW W E E N N T TY Y Y O U

D UN

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PHOTO: TOBY MURPHY RECIPES AND STYLING: GAIL DAMON FOOD ASSISTANT: ELIZMA VOIGT

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CHOOSE YOUR MENU:



Let’s celebrate!

Simple seaside spread  Alfresco adventure  Traditional (with all the trimmings)  Braaied and beautiful Easy table s to set gs ing settin sett scene t he sce

SOUTH AFRICA’S BEST-L OVED FOOD MAGAZ INE

SUMM ER 2021 ISSUE 146 R 2 5 I N C L . VAT

Let’s get FESTIVE! Don’t miss a single great recipe

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PSST… Visit pnpfreshliving.com for the trusted recipes you know and love — plus exclusive online content!