What Mzansi’s celebs will be serv­ing on their din­ner ta­bles this Christ­mas

Home-cooked food on de­mand

Sunday World - - Life - Cook­ing with the Lazy MAKOTI

Ever won­dered what your favourite celebri­ties love about Christ­mas? Or what they will be serv­ing on their din­ner ta­bles on this fes­tive day?

I caught up with some of Mzansi’s favourites for some in­spi­ra­tion. Newly crowned Mrs South Africa Mat­apa Rikhotso’s favourite Christ­mas meal has al­ways been dessert.

“The clas­sic jelly and cus­tard will never go out of fash­ion for me. I also love dikuku le gemer, which seems to taste bet­ter at this time of the year, when shared with loved ones.”

Daily Ni­co­lette rem­i­nisces about hav­ing lived in board­ing school most of her life, then var­sity res­i­dence, which meant she missed out on her mother’s Sun­day lunches.

But on Christ­mas Day she gets to make up for it.

“Christ­mas lunch is a huge feast with ev­ery­thing you can ex­pect from a seven colours meal with three dif­fer­ent meat op­tions, count­less sal­ads and dessert,” says the TV host.

Afro-pop singer Musa Suk­wene prefers the clas­sic tri­fle made by his mother. He also looks for­ward to that fa­mous box of bis­cuits which al­ways ap­pears De­cem­ber time.

Their ap­petites in­spired this Christ­mas menu.

Sticky pork belly

Serves: 6

Prepa­ra­tion time: 15mins Cook­ing time: 4 hours

Mari­nade or glaze

¼ cup Hoisin sauce

¼ cup soy sauce

¼ cup honey

2 tbs rice vine­gar

2 tbs red chili, finely minced

1 ½ tsp BBQ spice

½ tsp black pep­per 1 tsp fresh gin­ger, grated

Tip: Get a piece of pork belly that is uni­form in thick­ness so it cooks evenly


Mix all the in­gre­di­ents in the mari­nade to­gether and pour over pork belly in a large zip-lock bag. Mari­nade in the fridge for two hours or overnight

Pre­heat oven to 180 de­grees. Place the pork belly on a roast­ing rack and roast for two hours. Check for done­ness by pok­ing with a fork which should glide through eas­ily. Re­serve the mari­nade and pour into the small­est saucepan. Slowly sim­mer on low heat un­til sauce thick­ens

Brush lay­ers of glaze onto meat dur­ing last hour of roast­ing every 20 min­utes to in­ten­sify flavour. Re­move from the oven and al­low to rest for 15 min­utes be­fore slic­ing to serve.

Christ­mas peach and pas­sion fruit tri­fle

Serves 6

Prepa­ra­tion 30 min­utes 85 g packet cherry-flavoured jelly 4 pas­sion fruit (granadilla) Swiss roll, sliced

2 cups ready-made cus­tard 2 cans peaches

2 x 250g can dessert cream


Pre­pare the jelly as per packet direc­tions and chill un­til set

Place the slices of Swiss roll on the bot­tom and along the edges of a serv­ing bowl

Spoon the jelly over the Swiss roll then pour over the cream, and layer the peach then the cus­tard.

Top with peach and a gen­er­ous driz­zle of pas­sion fruit pulp and gar­nish with mint.

I also wanted to in­clude de­li­cious drinks to go with the fes­tiv­i­ties. Both are


Wa­ter le­mon­ade

½ medium-sized wa­ter­melon

4-5 lemons

1 cup brown sugar

4-6 cups wa­ter or sparkling wa­ter Handful fresh mint


Scoop wa­ter­melon into a blender and blend un­til liq­uid.

Strain wa­ter­melon through a sieve and dis­card any wa­ter­melon flesh re­main­ing.

Juice the lemons and add it to the wa­ter­melon.

Add the wa­ter and stir in sugar to sweeten to de­sired taste.

Serve over ice and gar­nish with fresh mint leaves and lemon slices.

Vir­gin mo­jito

1 litre Sprite

¼ cup lemon

¼ cup sugar syrup

Ice and handful mint


Pre­pare sugar syrup by heat­ing 1½ ta­ble­spoons of sugar in ¼ cup wa­ter on low-tomedium heat. Let the sugar dis­solve com­pletely. Set aside to cool.

Add 8 fresh mint leaves, a ta­ble­spoon of the sugar syrup and a ta­ble­spoon of lemon juice.

Use a spoon to gen­tly crush or bruise the mint leaves. Top with Sprite and serve im­me­di­ately.

Thetha’s MashileMat­apa Rikhotso

Ni­co­lette Mashile

Musa Suk­wene

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