FESTIVE FARE WITH FLAIR

Infuse your celebration meal with delicious flavours using fresh local produce prepared with love

SWEET CARROT, SPINACH AND CURRANT SALAD

SERVES 10

PREPARATION & COOKING: 25 MINUTES

HONEY DRESSING

40g butter

60ml (¼c) honey

10ml (2t) sherry vinegar

5ml (1t) orange flower water (optional)

15ml (1T) lemon juice

250ml (1c) dried currants

Sea salt and freshly ground black pepper

CARROT SALAD

3 bunches baby (Dutch) carrots, peeled, trimmed

100g baby spinach leaves

500ml (2c) loosely packed fresh flat-leaf parsley leaves

180ml (¾c) shelled pistachios

1 Honey dressing

Place the butter in a small saucepan over medium heat until it turns brown. Add the honey, vinegar, orange flower water (if using), and lemon juice. Bring to the boil, then reduce the heat and simmer, uncovered, for 1 minute. Remove from the heat. Add the currants. Season with the sea salt and freshly ground black pepper.

2 Carrot salad Add the carrots to a large saucepan of boiling salted water. Boil, uncovered, for 2-3 minutes or until just tender. Drain then transfer to a bowl. Drizzle with some of the honey dressing and set aside to cool.

3 Toss the cooled carrots with the spinach, parsley and most of the pistachios. Arrange on a serving platter. Drizzle with the remaining dressing and pistachios.

LEMON HASSELBACK POTATOES

SERVES 10

PREPARATION & COOKING: 1 HOUR 45 MINUTES

60g butter

30ml (2T) olive oil

5ml (1t) finely grated lemon zest

15ml (1T) lemon juice

10 medium potatoes, peeled sea salt

1 Preheat the oven to 180°C.

2 Heat the butter, oil, lemon zest and juice in a small saucepan over low heat until the butter has melted. Remove from the heat.

3 Place the potatoes on a chopping board. Working with one at a time, place a chopstick on the board along each side of the potato. Slice the potato thinly, cutting through to the chopsticks to prevent cutting all the way through (you’ll need to stop higher at ends to avoid cutting through). Repeat with the remaining potatoes.

4 Place the potatoes, cut-side up, in a large shallow baking dish. Brush half the butter mixture all over the potatoes. Sprinkle the potatoes well with lightly crushed sea salt then roast for 1 hour. Brush again with the butter mixture and roast for a further 30 minutes or until deep golden brown and tender.

TIP

If you’re cooking the potatoes with a roast at a higher temperature, reduce the cooking time of the potatoes.

BEEF RIB ROAST WITH HERB MUSTARD CRUST

SERVES 10

PREPARATION & COOKING: 2 HOURS & 15 MINUTES

HERB MUSTARD CRUST

1 bunch sage

80ml ( c) English mustard

22,5ml (1½T) brown sugar

BEEF RIB ROAST

3kg beef standing rib roast

sea salt flakes and freshly ground black pepper

60ml (¼c) olive oil

10 garlic cloves, skin on

80ml ( c) red wine

60ml (¼c) extra olive oil

1 medium lemon, zest peeled

10ml (2t) fresh thyme leaves

1 Preheat the oven to 200°C. Take the beef out of the fridge 1 hour before cooking.

2 Herb mustard crust Thinly slice 12 sage leaves and reserve the rest for serving. Place the sliced sage and other ingredients in a small bowl and stir to combine