What’s cooking for Christmas?

CHRISTMAS is a time for giving, but it’s also a time for sharing a hearty meal with family and friends.

While traditional Christmas lunch menus differ around the world, South Africans have adopted their own take on a truly local Christmas lunch flavour.

Weekend Argus spoke to people about what they are planning for Christmas Day lunch.

Simone Richards from Ottery said she is having Christmas lunch with her boyfriend’s mom this year, with the cooking being shared between the pair.

“For starters I am making bite-sized seasoned prawns on medium-cut cucumbers with avocado squeezed between the prawn cucumber. For the main I am making honey seasoned oven baked chicken pieces.”

She said preparations for her main dish would begin on Christmas Eve.

“I place the chicken covered in honey and apricot jam with all the seasoning. I leave this overnight to soak through in the fridge. In the morning it is put into a baking tray and roasted at 180 degrees and cook for 30 minutes. It is sweet and sticky when it’s done.”

To accompany her mains, Richards will be serving her father’s famous roast potatoes and vegetables.

“I braise the onions in a pot with crushed garlic and green peppers. I then add the salt and tandoori spice with some cooking oil and a bit of water to soften the potatoes.”

For dessert she will be attempting her first peppermint tart.

“I am the kind of girl that loves to cook, but not bake or make desserts. I hear that peppermint tart is the easiest and the tastiest.”

Meanwhile, Janine Avontuur from Lansdowne said that although they are looking forward to having Christmas lunch at home with her husband’s family, they are still unsure whether he will be home to join them, as he is currently in hospital.

“I’m having lunch at home with my in-laws coming over, but all the kids want is for their daddy to be home on Christmas Day.”

However, Avontuur said she would be making all her children’s favourites, including tongue, gammon, roast chicken with crispy skin; roast potatoes, chocolate mousse, and trifle – without fruit.

She is also making a family Christmas favourite.

“I’m going to make a cold eggnog, with ice- cream and vanilla essence, milk and brandy.”

Elan Searle from Fairways said she is having lunch at home with her husband’s family.

“We are doing a leg of lamb, gammon, turkey and pork belly with salads. We will also have a starter of prawns and crayfish tails.”

For dessert they will be having a sugar-free chocolate trifle.