Dreaming of a blackout Christmas? These festive feasts can be cooked on coals

Do not fear load-shedding at your festive feast - every one of these gourmet dishes can be made on gas or coals

SPATCHCOCK CAJUN TURKEY WITH GOAT'S CHEESE STUFFING AND LEMON-LEAF MEATBALLS

Serves 10-12

Ingredients

• 1 turkey, about 4kg, defrosted (about 2 days in the fridge)
• 2 x 100g garlic and spring onion goat's cheese logs, frozen for 30 minutes and thinly sliced
• Olive oil
• Cajun spice mix
• Lemon-Leaf Meatballs:
• 180g (1 cups) stale white breadcrumbs, not dried
• 250ml (1 cup) milk
• 500g pork or lamb mince
• Salt and pepper
• 2 garlic cloves, crushed
• 1-2 red chillies, seeded and finely sliced
• Handful fresh coriander, finely chopped
• Finely grated rind and juice of 1 lemon
• 20 lemon leaves

Method

To spatchcock the turkey, place it breast-side-down on a large board and use poultry scissors to cut down each side of the backbone. Turn it over and press down firmly to flatten. Gently loosen the skin on the breast and neck, without breaking the skin, and over the drumsticks. Ease slices of cold goat's cheese under the skin. Rub the bird all over with olive oil and cajun spice.

If cooking in a gas braai, place turkey skin-side-up on a baking tray, place in the braai, close the lid and cook without turning, basting with the pan juices every 15 minutes. If cooking in a kettle braai, prepare an indirect fire, place a drip tray in the centre and place the turkey on the grid. Cook with the lid on, basting every 15 minutes.

 Either method will take about 2 hours. Pierce a thigh joint with a fork - if the juices run clear the bird is ready. Cover with foil and rest for 10 minutes before carving.

Combine all the ingredients for the meatballs except the lemon leaves. Mix well, adding more breadcrumbs if mixture is too sloppy. Wet your hands and roll mixture into 20 balls.

Wrap each meatball in a lemon leaf, securing with a toothpick. About 20 minutes before the turkey is ready, place the meatballs around the turkey and roast till the lemon leaves are a little charred. Carve the turkey and serve with the meatballs and a tzatziki dip.

FESTIVE MUSHROOMS

Serves 6

Ingredients

• 60ml (4 tbsp) dried cranberries
• 30ml (2 tbsp) brandy or rooibos tea
• 6 large brown mushrooms
• 60ml (4 tbsp) softened butter
• 2 garlic cloves, finely chopped
• 4 baby marrows, washed and grated
• 50g pecan nuts, toasted and chopped
• 180g mozzarella cheese, grated
• Salt and pepper, to taste
• Olive oil

Method

Soak the cranberries in the brandy or tea for at least 20 minutes.

Meanwhile, separate the mushroom stalks from the caps and chop the stalks finely.

Combine the butter and garlic and spread over the inside of the caps. Drain the cranberries and combine with the chopped mushroom stalks, marrows, nuts, cheese and seasoning.

 Mix well and spoon onto the mushroom caps. Cut a piece of foil large enough to make a parcel for each mushroom.

Place the mushroom in the centre of the foil and bring up the sides of the foil to hold the juices without sealing the parcel. Drizzle with olive oil and braai until mushrooms are tender and cheese has melted.

SPICY CHICKEN POTJIE

Serves 6

Ingredients

• 12-18 chicken thighs, on the bone
• 60ml (4 tbsp) curry paste, or more according to taste
• 60ml (4 tbsp) oil
• 1 large onion, chopped
• 2 carrots, peeled and sliced
• 1 green or red pepper, cored and chopped
• 3cm fresh root ginger, peeled and finely grated
• 3 garlic cloves, crushed
• 1 stalk lemongrass, bruised
• 1 x 400g can chopped tomatoes
• 1 cinnamon stick
• 1 red chilli, seeded and sliced
• 500ml (2 cups) chicken stock
• 1 x 400g tin coconut milk

Method

Remove the skin from the thighs and with a sharp knife cut three slits into the flesh. Rub with curry paste, cover and refrigerate for at least an hour.

Heat a potjie pot over the fire, add the oil and swirl to coat the base of the pot. Fry the onions till soft, then add the carrots, green pepper, ginger, garlic and lemongrass and sauté for a few minutes before adding the tomatoes, cinnamon and chilli.

Add half the chicken stock and simmer for 10 minutes, then add the coconut milk and chicken thighs.

Stir to combine, cover with a tight-fitting lid and cook over moderate coals for about 1½ hours. Check occasionally and add extra stock if necessary. Remove the lemongrass and cinnamon stick before serving with rice, pap or salad.

LAMB CHOPS WITH BEAN, STRAWBERRY AND FETA SALAD

Serves 6

Ingredients

• 12 lamb loin chops, about 2cm thick
• Marinade:
• 125ml ( cup) white wine
• 45ml (3 tbsp) olive oil
• 2-3 garlic cloves, crushed
• Handful fresh rosemary, finely chopped
• Handful fresh mint, chopped, plus extra to serve
• Salt and freshly ground black pepper
• Salsa Verde Dressing:
• 125ml ( cup) olive oil
• 2 garlic cloves, crushed
• Finely grated rind and juice of 1 small lemon
• Handful fresh mint, chopped
• Handful fresh parsley, chopped
• 30ml (2 tbsp) capers
• Pinch of sugar
• Salt and freshly ground black pepper, to taste

Note: The salsa verde dressing can be replaced with a jar of readymade basil pesto, whisked with extra olive oil and the juice of 1 lemon.

Salad:

• 500g French beans, trimmed and blanched
• 1 punnet strawberries, hulled and quartered
• 200g (1 pillow pack) fresh rocket
• 200g feta, cubed

Method

Place the chops in a non-metallic dish with all the marinade ingredients.

Toss to coat, rubbing well into the chops. Cover and set aside for at least an hour.

For the salsa verde, blend all ingredients in a food processor until smooth and set aside.

Remove the chops from the marinade and cook in a hot griddle pan or over prepared coals until really crispy.

Toss the salad ingredients with the salsa verde and serve with the chops, topped with extra fresh mint.

Or combine the salad and the chops together on a serving platter.

DOUBLE-COOKED HAM WITH STICKY PINEAPPLE GLAZE

Serves 10-12

Ingredients

• 1 readycooked, unglazed smoked ham, about 4kg, on the bone
• Sticky Pineapple Glaze:
• 1 small can crushed pineapple, drained (reserve the syrup)
• 3cm fresh root ginger, peeled and finely grated
• 5ml (1 tsp) mustard powder
• 100g ( cup) sticky brown sugar
• 1 medium can pineapple slices, drained
• Cloves
• Glacé cherries

Method

Place the ham on a baking tray on a preheated gas braai, or on a grid over a drip tray on an indirect fire on the kettle braai.

Roast with the lid on for 20-30 minutes till fat is really crispy.

When cool enough to handle, remove the rind with a sharp knife and cut a diamond pattern in the fat.

For the glaze, combine the crushed pineapple, ginger, mustard powder and sugar.

Stir to mix, adding a little reserved pineapple syrup if needed, but don't make the mixture too wet because it will slide off the ham.

Return the glazed ham to the baking tray and spread the glaze all over.

Top with pineapple rings, pinning them to the ham with cloves, and roast for 20-30 minutes till crispy and the glaze is caramelised. Remove from the heat and place a glacé cherry in the middle of each pineapple ring.

Slice the ham and serve warm or cold.