Your Christmas lunch doesn’t have to be extravagant, especially if you have two very busy kids to run after and entertain as well. This delicious, yet simple lunch menu requires minimum time behind the stove, and will have your guests coming back for more.
Pickled onions with sweet and sour egg sauce
- 1 jar mild Peppadew pickled onions
- 1 egg
- 2 tbsp white wine vinegar
- 2 tbsp water
- 2 tbsp sugar
- Pinch of salt
- Rinse the onions under cold running water. Set aside to drain very well. Cut the onions in half horizontally.
- To make the sauce: Whisk all the ingredients very well. Cook in a double boiler, whisking all the time, until the sauce becomes foamy and thickens. Be careful not to let it boil, as the egg will curdle.
- Remove from the double boiler and keep whisking while the sauce cools down.
- Pour the sauce over the onions.
Peppadew atchar and coconut milk lamb chops
- Place the lamb braai chops in a casserole dish, pour over a jar of Peppadew Mild Vegetable Atchar with Piquanté Peppers, a can of coconut milk, a splash of white wine or stock and some dried mixed herbs.
- Cover and slow cook until tender and flavoursome. Adjust quantities according to the number of chops you use.
Slow-roast brisket with peppadew tomato and basil pasta sauce
*Preparation time: 10 minutes
*Cooking time: 2½ – 3 hours
- 1,5kg brisket or other slow-cook cut of beef
- 2 carrots, 1 onion and 1 celery stick, roughly chopped
- 1x400g jar Peppadew Tomato and Basil Pasta Sauce
- 2 cloves garlic, left whole
- 2 bay leaves
- 2 tsp hot dry mustard powder
- Sprigs of thyme
- 1 tsp salt
- 1x330ml beer
- Water or stock
- Place all the ingredients in a casserole dish with a tight-fitting lid. Fill with water or stock to just cover the meat.
- Cook in a 160°C oven for 2½ – 3 hours, until the meat falls apart.
- Remove the beef to rest.
- Strain and simmer the liquid in a pot to reduce and make gravy. Adjust seasoning.
- Serve with large floury rolls and coleslaw.
For the kids
Red-mac-n-three-cheese with peppadew® piquanté pepper and olive pasta sauce
*Change the cheeses to suit your tastebuds
*Preparation time: 15 minutes
*Cooking time: 25 minutes
- 500g macaroni, cooked
- 50g blue cheese
- 250g mascarpone
- 1x400g jar Peppadew® Piquanté Pepper and Olive Pasta Sauce
- 4 tbsp Parmesan, grated
- Combine all the ingredients, except the parmesan, in a casserole dish.
- Sprinkle the parmesan over and bake in a 180°C oven until bubbling and heated through, about 25-30 minutes.
Piquanté pepper chocolate chip cupcakes with mascarpone icing
*Makes: 12 cupcakes
- 1 cup sugar
- 2 eggs
- 1 cup flour
- 50ml cocoa
- 5ml baking powder
- ½ cup milk
- 190ml oil
- 5ml vanilla essence
- 125ml chocolate chips
- 80ml chopped Peppadew piquanté peppers
- 50g butter
- 100ml mascarpone cheese
- 200g icing sugar
- 20ml Peppadew finely chopped piquanté peppers
- Beat the sugar and eggs together until doubled in size.
- Sift the flour, cocoa and baking powder together.
- Mix the milk, oil and vanilla together.
- Add the dry ingredients to the egg, alternatively with the milk mixture. Mix together and add the chocolate chips and chopped piquanté peppers.
- Pour the batter into paper-lined cupcake tins, and bake in a preheated oven at 180°C for 20 minutes. Remove from the oven and allow to cool.
- To make the icing, beat the butter and cheese together. Add the icing sugar and beat until light and fluffy. Fold in the piquanté peppers. Spread over the cupcakes and enjoy.