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Christmas Lunch can be a daunting task to take on. Our Checkers and Woolworths branches are here to save the day for every budget. Even better, both our stores have very handy and helpful recipes on their websites. These recipe pages are filled with inspiration and will get you excited about creating an unforgettable feast for your friends and family. Here are a few of our favourites!

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From Woolies: How to Build the Perfect Cheese Platter

  • You will need some cheese, like Camembert (drizzled with honey) or crottin (which is a mild, soft goat’s cheese) served with preserved green figs in ginger syrup.
  • To take things up a notch, score the Camembert, and bake it with the honey until hot and melty. Scatter fresh blueberries and serve while still piping hot.
  • Next up: You’ll probably need some more cheese. A good blue cheese like Stilton should do the trick. Also, it’s a good idea to add something meaty, like a delicious selection of charcuterie.
  • To add more bite, pile on some fried haloumi, olives (for a touch of umami) and salted almonds (for crunch).
  • Finally, bring in some colour and a sweet element by adding fresh figs and blueberries. (If there is a better combo than figs + blue cheese + Parma, we have yet to discover it.)

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From Checkers: Moroccan Lamb Shank with Home Made Dukkah

For the lamb shanks:

1. Preheat the oven to 160 °C.

2. Heat a pan and dry toast the cumin and coriander seeds for about 30 sec.

3. Use a pestle and mortar to bash for a few seconds. Add the ginger, garlic and salt, and work to a rough paste. Set aside.

4. Heat the oil in a large ovenproof pot over a high heat. Add the shanks and brown well all over. Remove and set aside.

5. Reduce the heat. Add the onions and cook for 5 min. Stir in the spice paste and harissa and cook for another minute until fragrant.

6. Add the tomatoes and stock, return the shanks to the casserole and stir together. Bring to the boil and add cinnamon stick.

7. Cover with a lid, transfer to the oven and cook for 2 hrs or until the lamb is almost falling off the bone, turning the shanks once or twice.

8. Allow to cool, then transfer to a freezer-proof container and freeze. When ready to serve, defrost thoroughly, then reheat at 160 °C for 30 min., or until warmed through. You may need to add a splash of water if the sauce has thickened too much. Serve with mashed potato or cauli mash, green vegetables and dukkah.

For the dukkah:

1. Heat pan and dry roast nuts and spices until golden and fragrant, about 1–2 min.

2. Place the toasted nut and spice mixture in the bowl of a food processor and pulse until coarsely chopped. Transfer to a large bowl. Season with salt and pepper.

3. Store in an airtight container until ready to use.

Ingredients:

For the lamb shanks:

  • 2 tsp. (10 ml) cumin seeds
  • 1 tbsp. (15 ml) coriander seeds
  • 3 cm ginger; peeled and chopped
  • 2–3 garlic cloves; peeled and chopped
  • 1 tsp. (5 ml) salt
  • 2 tbsp. (30 ml) olive oil
  • 6 lamb shanks; approx. 450 g each
  • 2 large red onions; peeled and cut into wedges
  • 1 tbsp. (15 ml) harissa paste
  • 1 can (400 g) chopped tomatoes
  • 3 cups (750 ml) hot chicken stock
  • 1 cinnamon stick

For the dukkah:

  • 1 packet (100 g) Padkos mixed nuts
  • ⅓ cup (80 ml) sesame seeds
  • 1 tbsp. (15 ml) coriander seeds
  • 2 tbsp. (15 ml) cumin seeds
  • 1 tsp. (5 ml) freshly ground black pepper
  • ½ tsp. (3 ml) sea salt

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From Woolies: Roast Chicken with Herbed Bread Stuffing

  1. Pre-heat the oven to 150°C.
  2. To make the stuffing, fry the onion and garlic in a splash of oil until soft and translucent.
  3. Remove from the pan and allow to cool.
  4. Combine the onion and garlic with the bread, herbs, lemon zest, milk and egg and season to taste.
  5. Place the chicken on a roasting tray and season generously with salt & pepper and drizzle with the olive oil. Add the onion, garlic and chicken stock to the roasting pan.
  6. Stuff the herbed bread stuffing into the cavity of the chicken and tie the legs together. Cover the roasting pan with foil.
  7. Place in the oven and allow to roast for 1.5-2 hours until the chicken is cooked.
  8. Remove the foil and turn the heat up to 200°C.
  9. Place the chicken back in the oven and allow the skin to crisp and turn golden for 30 minutes.
  10. Remove the chicken from the oven and allow to rest for 20 minutes before carving and serving.

Ingredients

  • 1 x 2kg free-range whole chicken
  • 2 Tbsp olive oil, to drizzle
  • 1 onion, quartered
  • 5 garlic cloves, finely chopped
  • 3 cups chicken/ vegetable stock
  • 1 onion, sliced
  • 2 garlic cloves, finely chopped
  • 1 toasted ciabatta, crusts removed and cubed
  • large handful mixed herbs, finely chopped (I used sage, parsley, thyme and chives)
  • 2 Tbsp lemon, juiced
  • 1/2 cup Ayrshire milk
  • 1 egg (was large now jumbo!)
  • salt and pepper

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Woolies has treated us with a whole recipe section dedicated to Christmas! You can find meats, side dishes and puddings over here. They even have vegetarian, vegan and Christmas Braai options! Checkers has another fantastic recipe library with loads of great ideas. Find that over here. We hope that you have a wonderful Christmas Lunch with all your family and friends. Find everything you need at Blue Route Mall!

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