Summery Christmas

In sunny South Africa, we treat ourselves to a summery Christmas loaded with freshness while still treasuring family traditions. South African chef Carmen Niehaus put together a selection of recipes that you just have to try this festive season. We have a leg of lamb accompanied by roasted potatoes and a trifle to die for as pudding, just freshened up to fit the light summer menu.

Dress the Christmas table

Lay the table outside, either on the patio or a shady spot in your garden and create a wow and sunny Christmas look with lots of brightness and colour. Our dramatic setting of a mustard tablecloth, bright pink napkins and black dinnerware was contrasted with elegant silver and crystal glass. A few sprigs of penny gum add an earthiness, while many candles and a chandelier created with ribbons and chunks of porcelain (treasures from times long past) hanging from above complete the look.

Wine by Piekenierskloof Wines.

Menu

• Peach and Prosciutto Starter with Passion Peach Rooibos Dressing
• Leg of Lamb Roast with Mint served with Rosemary Potatoes
• Broccoli and Tomato Wreath
• Black Forest Trifle

Drinks

• Pink Lady
• Fruity Something

Recipes

Peach and Prosciutto Starter with Passion Peach Rooibos Tea Dressing

The ideal starter for a summer lunch, it’s light and refreshing and the velvety rooibos tea dressing with hints of peach and tropical fruit complement the fruity salad beautifully.

Serves 1
Preparation time: 10 min

Ingredients

Dressing

• 250 ml (1 c) Carmién Passion Peach Rooibos Tea (made with 3-4 teabags), cooled
• 15 ml (1 T) honey
• 15 ml (1 T) lemon juice
• Grated rind of 1 lemon
• 180 ml (¾ c) creamy natural yoghurt
• Salt and pepper to taste

Salad (per person)

• Handful wild rocket
• 1 nectarine, sliced
• 1 sliver prosciutto
  2—3 strawberries, sliced if preferred and or fresh cherries
  About 6 blueberries

Preparation

• Dressing: Whisk together all the ingredients till smooth and creamy. Keep aside.
• Salad: Place a handful of rocket on a side plate and arrange the nectarine slices on top. Crumple up the meat and place on top. Finish with a sprinkling of berries.
• Pour over the dressing just before serving.

Leg of Lamb Roast with Mint

Mint is the perfect companion for lamb. With this easy to prepare recipe you can’t go wrong to create a masterpiece and impress your guests. The leg of lamb is roasted in a Creamy Mint green rooibos tea which makes the tastiest gravy. Green rooibos with its herbal notes is ideal to use with meat and savoury dishes. Serve the meat with roasted rosemary potatoes.

Ingredients

• 1 leg of lamb of about 3,5 kg
• Salt and pepper
• 30 ml (2 t) Marmite
• 30 ml (2 t) Dijon mustard
• 30 ml (2 t) soft brown sugar
• 30 ml (2 t) olive oil
• 2—3 onions, sliced
• 1 head of garlic, halved
• 4 Carmién Creamy Mint Green Rooibos teabags
• About 250 ml (1 c) creamy yoghurt
• Fresh mint for garnishing

Preparation

• Preheat the oven to 160°C.
• Rub the leg of lamb with salt and pepper.
• Mix together the Marmite, mustard, sugar and olive oil and smear all over the meat.
• Place the onions and garlic in an oven roasting pan and place the meat on top.
• Make a strong tea with the 4 green rooibos tea bags and pour into the roasting pan. Cover the pan and oven-roast as follows: for medium cooked meat allow 20—25 min per 500 g plus 20—25 min extra (internal temperature: 70°C).
• Remove the lid or cover for the last 20 minutes to allow the meat to brown all over.
• Remove the leg of lamb from the pan and place on a serving platter. Cover lightly and rest for 10 minutes before slicing the meat. Garnish with a bundle of fresh mint if you like.
• Add yoghurt to the pan juices and mix well. Cook on the stove till reduced. Serve with the meat.

For the potatoes:

Place baby potatoes in a roasting pan, season with salt and and plenty of fresh rosemary sprigs and grate over at least 6 cloves of garlic. Sprinkle over some olive oil and place in the oven next to the meat for about 1 hour till done and crisp. Scatter over some feta cheese just before serving.

Broccoli and Tomato Wreath

A tasty and colourful salad which simulates Christmas.

Ingredients

Salad Dressing

• Large handful each basil, parsley and chives
• 4—6 sundried tomatoes
• 2 cloves garlic, peeled
• Finely grated rind and juice of half a lemon
• 80 ml (⅓ c) olive oil
• 100 g sunflower seeds (optional)
• Salt to taste
• About 125 ml (1/2 c) Carmién Revive with green rooibos, ginger and chilli, made with 1-2 bags

Salad

• 1 head of broccoli, broken into florets
• 250 g baby tomatoes, a variety of colours
• 1 red onion, finely sliced
• 12—16 green olives
• 125 ml (1/2 c) sultanas
• 100g mozzarella slices, cut into stars with a cookie cutter

Preparation

• Salad dressing: Place all the ingredients, except the rooibos tea in a NutriBullet or blender and blend till fine. Add just enough rooibos tea to make a runny dressing.
• Pour some boiling water over the broccoli, drain and rinse under cold water. Press dry.
• Mix all the ingredients for the salad except the cheese stars.
• Add some dressing to the salad ingredients and mix well.
• Arrange the salad ingredients in a circle around the edge of a round serving plate. Pour over some more dressing if needed and garnish with the cheese stars. Serve cold.

Black Forest Berry Trifle

This yummy trifle is layered with flavours of chocolate cake, berries and a Floral Berry rooibos tea which complements the chocolate and berries beautifully. Final touches are a not too sweet creamed cheese finished with lots of fresh cherries.

Ingredients

Cake

• 500 ml (2 c) cake flour
• 180 ml (¾ c) cacao
• 250 ml (1 c) oats
• 10 ml (2 t) bicarbonate of soda
• 2,5 ml (1/2 t) salt
• 500 ml (2 c) warm Carmién Floral Berry rooibos tea, made with 6 teabags
• 100 ml canola oil
• 30 ml (2 T) apple vinegar
• 250 ml (1 c) sugar

Jelly

• 500 ml (2 c) warm Carmién Floral Berry rooibos tea, made with 6 teabags
• 25 ml (5 t) brandy or sherry (optional)
• 15 ml (1 T) gelatin

Fruit

• 250 g strawberries, halved
• 125 g blueberries

Topping

• 2 x 230 g creamed cottage cheese
• About 60 ml (¼ c) icing sugar
• 250 g fresh cherries

Preparation

Preheat the oven to 180°C. Spray an oven pan with cooking spray.

• Cake: Place the cake flour, cacao, oats, bicarbonate of soda and salt in a large mixing bowl and mix well.
• Combine the rooibos tea, oil, vinegar and sugar in another bowl and mix well. Add to the dry ingredients and mix well till smooth.
• Pour into the prepared tin and bake for about 30—40 minutes till a testing skewer comes out clean from the middle of the cake. Allow to cool and turn out. Cut into pieces.
• Jelly: Mix the rooibos tea with the brandy or sherry.
• Mix the gelatin with a little bit of the warm tea and mix till dissolved (place in the microwave for a few seconds if needed, just be careful that the mixture does not boil).
• Slowly add to the rest of the tea and mix well.
• Assembly: Arrange a layer of cake in the bottom of a glass bowl or vase. Arrange a layer of strawberries and blueberries on top, repeat the layers.
• Carefully pour over the jelly, place in the refrigerator and allow to set.
• Mix the cream cheese and icing sugar and spoon over the berry layer.
• Arrange the cherries on top. Refrigerate till needed.

Pink Lady

Makes one drink

Ingredients

• Half a lemon
• Pink salt
• 1 Carmién Cranberry Hibiscus Cold Brew Family Size Teabag
• 125 ml (1/2 c) water
• 1 tot Carmién Floral Berry Gin
• 1 Carmién Berry Hibiscus Sparkling Ice Tea

Preparation

• Run the lemon half around the rim of a glass and dip in salt. Allow to dry.
• Place the tea bag in a saucepan, pour over the water and bring to the boil. Cook till syrupy, about 5 min.
• Pour a tot of the syrup in the glass, also add a tot of gin.
• Top with the ice tea. Finish with a slice of lemon or a flower or two.

Fruity Something

Makes 1 drink

Ingredients

• 50 ml of the Cranberry Hibiscus syrup (see recipe above)
• 1 Carmién Geranium Mint Sparkling Ice Tea
• Plenty of fresh berries like strawberries, blueberries and cherries
• Lemon slices
• Ice cubes

Preparation

• Pour the syrup in a glass and top with the ice tea.
• Add plenty of fruit, lemon slices and ice cubes.