’Tis the season to be jolly… and that means a delicious festive season feast! Here’s how to cook (and braai!) a dinner you’ll never forget.
It’s that time of the year again, when families and friends get together for an epic festive season feast. To put a South African spin on the festivities, we’re adding a summer braai element to your family table. And – just to show you how far your RCS Card spend can take you – we’re keeping the budget to under R1 000.
When it’s ready, your table will feature a spatchcock turkey (fresh off the braai!) with delicious stuffing balls, along with bacon-wrapped mielies and, to finish, a delightful trifle.
Braaied spatchcock turkey with apricot glaze
Life is too short and summer is too hot to roast a turkey for hours. By spatchcocking the turkey and flattening it, you cut the cooking time in half – whether you’re braaing it or roasting it.
- 1 cup smooth apricot jam
- ¼ cup butter
- 1 star anise
- 1 small turkey (3-4kg), defrosted
- Olive oil, for brushing
- Salt and black pepper, to taste
- 1 onion, chopped roughly
- 2 celery sticks, chopped roughly
- 1 large carrot, peeled and roughly chopped
Sausage and spinach stuffing balls
- 500g pork sausages
- 200g spinach
To spatchcock the turkey, place it breast-side down and, using sturdy kitchen scissors – we like the Legend Kitchen Scissors (R79, Home Etc.) – or a sharp knife, cut all along the spine to remove it completely. Turn the turkey over and press down firmly so the turkey flattens out. Rub the skin with olive oil and season well all over.
To make the glaze, heat the apricot jam in the microwave with the butter and star anise. Set aside.
Prepare a braai using wood or charcoal, and wait until the coals are medium (180° to 200° Celsius). In a large roasting tray or foil tray, scatter the onion, celery and carrot in the bottom, then place the turkey on top. Brush the turkey with some of the glaze. Place the tray over the coals and cover the braai. Allow the turkey to roast for 1 hour, basting every now and then with the apricot glaze. To test if it’s ready, pierce the breast meat with a knife – if the juices run clear, it’s done. If the juices are still bloody, cook it for longer and check again. Once the turkey is ready, remove from the heat, cover with foil and allow it to rest for 10 to 15 minutes.
While the turkey is cooking, prepare the stuffing balls; remove the sausage meat from the casings (discard the casings) and place in a bowl. Blanch the spinach in boiling salted water, then drain and allow to cool completely. Add the spinach to the sausage meat and mix well. Form into golf ball-sized balls. While the turkey is resting, pop the stuffing balls onto the braai and cook, turning frequently for 4 to 5 minutes or until golden and cooked through. Serve the turkey with the stuffing balls.
- 6 mielies, leaves removed and halved
- 250g packet streaky bacon
- Salt and freshly ground black pepper
Bring a large pot of salted water to the boil and cook the mielies for 8 to 10 minutes or until softened. Remove from the water and allow to cool. Wrap a piece of bacon around each piece of mielie and secure with a toothpick. Pan-fry the bacon-wrapped mielies or pop them on the braai to crisp up the bacon for 3 to 4 minutes.
Chocolate raspberry trifle
A few clever shortcuts and ready-made ingredients can make a delicious, impressive trifle! We won’t tell if you don’t!
- 1 packet raspberry jelly
- 1 ready-made chocolate sponge cake (3 layers)
- 100g fresh raspberries
- 1 cup cream, whipped
- 500g ready-made chocolate mousse
- 1 cup ready-made custard
- Chocolate flakes, to decorate
Prepare the jelly according to the instructions on the packet. Pour the jelly into the bottom of a 4-litre capacity trifle bowl or dish. Place a few raspberries into the jelly then refrigerate until set (about 4 hours). Cut the chocolate sponge cake into three discs to fit the trifle bowl. Place one chocolate sponge on top of the set jelly, then top with half the whipped cream and more raspberries (keeping enough for the top). Place another sponge disc on top, then spread or pipe the chocolate mousse in an even layer. Top with the final sponge layer, pour over the custard, then top with the remaining whipped cream, chocolate flakes and raspberries. Refrigerate until ready to serve.
GET THE INGREDIENTS!
Swipe your RCS Card at any Checkers or Pick n Pay, and get everything you need for your festive season dinner! You can use your RCS Card at any of these stores.
* Prices were correct at time of publication, but are subject to change.