The Lazy Makoti’s Christmas menu

Ginger beer lollies with minted Prosecco ice

Ingredients:

• Makes 8
• Cook’s tip: Make the lollies a week ahead
• 1 bottle Prosecco Ice, chilled
• 1 x 750 ml ginger beer
• 6 mint leaves, crushed
• 2 T sugar
• 1 lime, cut in half

Method:

1. Pour ginger beer into 8 lolly moulds and freeze.
2. Blend or smash mint and sugar and place on a saucer.
3. When ready to serve, rim the glasses with lime juice and dip the glasses into the sugar.
4. Place a lolly in each glass and top with Prosecco.

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• Place a Woolworths Edible Wreath on the table and add hexagon trout and salmon on top. Serve with lemon wedges and tartar sauce.
• Place a Woolworths Micro Wreath on a platter and add cream cheese stars; serve with balsamic berry dressing.

My Lobola oxtail 

Serves 6-8

Ingredients:

• 1.5 kg oxtail
• ¼ cup flour
• 1 large onion, chopped
• 2 carrots, roughly chopped
• 2 teaspoon garlic, minced
• 2 bay leaves
• 4 sprigs thyme
• 2 tomatoes, chopped
• 1 T sugar
• 1 cup red wine
• 1 cup beef stock
• Salt and pepper to taste 

Method:

1. Toss oxtail in flour until lightly coated. Heat oil in a large saucepan and brown the meat thoroughly. Remove from the pan and set aside.
2. In the same pan, fry the onion and garlic until soft. Add the carrots, tomatoes, bay leaf and thyme. Allow to simmer for 5 minutes, then return the oxtail to the pot. 
3. Add the sugar, pour in the wine and beef stock, and allow to simmer for 3-4 hours or until oxtail is cooked and tender. 
4. Check on it every 30 minutes to ensure the stew does not dry out. Add more stock or water when necessary. Serve with rice or mash.
5. You can make the oxtail and cook it overnight in a 100 °C oven for 8-10 hours.

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Dombolo

Ingredients:

• 480 g flour
• 2 t yeast
• 2 T sugar
• 1 T salt
• 2–2 ½ cups water
• 200 g Woolworths Frozen Sweetcorn Kernels

Method:

1. Sift together the dry ingredients.
2. Add 2 cups water to the dry ingredients, mixing as you go. If you’re using a stand mixer, mix at a medium speed until a ball of dough forms. If the dough is a bit tough, add some more water until it feels soft.
3. Knead for about 10 minutes by hand or 5 minutes on medium-high speed in a stand mixer. Mix in the sweetcorn, then place the dough in an oiled bowl to rise until doubled in size.
4. Grease a large bowl. Fill the bowl to three-quarters with the dough, then fill a large saucepan that the bowl will fit in with water about 2 cm deep. Place the saucepan over a medium heat, top with the bowl of dough and cover with a lid. Do not remove the lid for at least 30 minutes, then test the dough with a skewer to see if it is fully cooked.

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Stained glass style gammon

• Serves 8
• Easy
• Preparation: 15 minutes
• Cooking: 2-3 hours

Ingredients:

• Ready to cook gammon, bone in
• Cranberry & apple shimmer glaze, 2 x 200 g packets

Method:

1. Place the gammon on a roasting tray.
2. Preheat the grill and place the rack in the middle of the oven.
3. Carefully cut the rind in diagonal pattern or lengthways.
4. Pour shimmer glaze over gammon.
5. Grill until bubbling. Eat hot or cold with a variety of mustards.

Sorghum salad

• Serves 6

Cook’s tip: Replace sorghum with bulgur wheat or giant couscous

Ingredients:

• 500 g sorghum, soaked overnight
• 1 cucumber, chopped
• 1 punnet exotic tomatoes, cut in half
• 1 red onion, chopped finely
• 30 g parsley, chopped
• 30 g mint, chopped
• 30 g coriander, chopped
• 30 g dill, chopped
• For the dressing:
• 3 garlic cloves, crushed
• Juice of 2 lemons
• ¼ cup Red wine vinegar
• ½ cup extra virgin olive oil
• Salt, to season

Method:

1. Place the sorghum in a large pot and cover with water. Simmer for 45 minutes until cooked but still has a bite. Drain and chill.

2. When ready to serve, toss all the ingredients together and mix in the dressing. 

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For a spectacular dessert table, load the table with individual trifles, Enrobed Tiramisu sponge cake, mince pies, Chocolate Caramel ombre celebration cake, Christmas cookies and Tin Roof ice cream cake. Add Chuckles and decorations for festivity.

Cookies

Ingredients:

• 500 g butter/margarine
• 1 ½ cup castor sugar
• 2 tsp  vanilla essence
• 4 eggs
• 6 cups flour
• 3 tsp  baking powder
• 1 tsp  bicarbonate of soda
• 1 tsp  cream of tartar

Method:

1. Preheat oven to 180°C.
2. Cream the butter and castor sugar until smooth.
3. Add the vanilla essence and beat in the eggs, one at a time.
4. In a separate bowl, sift together the dry ingredients: flour, baking powder, bicarbonate of soda and cream of tartar.
5. Gradually add the wet into dry ingredients and combine well.
6. Fill a cookie gun with the dough and turn out cookies 2 cm apart on a greased baking tray. Bake for 10-15 min until golden

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Individual Trifles

• Makes 6

Ingredients:

• 1 box strawberry jelly, prepared
• 1 ready-made fresh custard
• 6 mini caramel Swiss rolls, sliced
• Crème fraîche or whipped cream
• Raspberries and blueberries
• Cake sprinkles

Method:

1. Pour the jelly into 6 tumblers and leave to set in fridge.
2. Arrange the Swiss rolls on top and pour over the custard.
3. When ready to serve, add a blob of crème fraîche, berries and sprinkles.
4. Optional: Add a drizzle of sherry.

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Tin Roof ice cream cake

1. Remove the ice cream from one tub of Woolworths Tin Roof ice cream, using a warm cloth and run a knife around the edges. Place on a platter and freeze until hard. When ready to serve, drizzle with Woolworths caramel crunch and chocolate coating sauce.
2. Sprinkle with Chuckles, and cherries rolled in Woolies shimmer dust. Serve sliced as a terrine or scooped into chocolate cones.

Feeling inspired?

SHOP CHRISTMAS FOODS