FESTIVE SEASON TASTY TREATS
End your year by tantalising your taste buds
with these mouth-watering recipes.
Duck A L’Orange
- 2 fat ducks, like mallards or pintail
- 3 tablespoons Illovo Brown Sugar
- 1/4 cup red wine vinegar
- 2 cups duck stock or beef stock
- 4 sweet oranges
- 1 tablespoon arrowroot or corn starch
- 3 tablespoons orange liqueur
- 1/4 teaspoon orange bitters (optional)
- 2 tablespoons butter at room temperature
- Preheat the oven to 160°C.
- Using a needle or sharp point, pierce the skin of the ducks all over (but do not pierce the meat itself); do it at an angle. This helps the fat render out of the bird. Salt the ducks well and place in an ovenproof pan.
- You can place some root vegetables around the duck and roast for 90 minutes.
- Remove the pan and increase heat to 220°C. Once sufficiently hot, put the ducks back in the oven and roast until the skin is crispy (15 – 20 minutes).
- In a small pot, boil the vinegar and Illovo Brown Sugar until it turns brown. Pour in the stock (a little at a time) while continuously stirring. Set aside.
- Shave the peel off the oranges. Grate some finely and keep the peel of 2 oranges in large pieces.
- Juice 2 oranges and cut segments from the other 2 oranges.
- When the ducks are ready, remove from the oven and leave to rest on a cutting board.
- Complete the sauce by bringing it to a simmer, adding about ½ cup of orange juice and large pieces of peel. Simmer for 5 minutes.
- Whisk together a little of the sauce with the starch and once mixed well, stir it into the saucepot to thicken. Add the orange liqueur, salt, and orange bitters to taste. Add the butter 1 tablespoon at a time.
- Carve the duck and arrange on plates. Pour over the sauce and garnish with grated zest. Keep a plate of orange slices on the table so people can squeeze the juice over their duck if desired.
- Serve with bread, mashed potatoes, or polenta.
Tasneem's Potato Salad
Quick, easy and sure to tantalise your family’s tastebuds
- 1kg potatoes, peeled
- 2 stalks celery, finely chopped
- ½ red onion, finely sliced
- Dressing Ingredients:
- 1 cup Nola Original Mayonnaise
- 2 Tbsp. apple cider vinegar
- 1 Tbsp. sugar
- 2 tsp mustard
- ½ tsp garlic powder
- Salt and pepper to taste
- Garnish: Paprika and crushed
- chilli flakes to sprinkle and
- fresh mixed herbs
- Boil potatoes until tender.
- Drain and cool to room temperature.
- Once cooled, cut into cubes and place into a large bowl.
- Add chopped celery and sliced onion.
- Whisk together all the dressing ingredients and season to taste.
- Pour the dressing over the cubed potatoes and gently stir until all cubes are well coated.
- Sprinkle on paprika and dried chilli flakes and garnish with fresh mixed herbs.
Red Velvet Brownies
Makes 15 – 20 average sized brownies
- 110g dark chocolate, broken into pieces
- 180g (3/4 cup) butter
- 500ml (2 cups) Huletts Castor Sugar
- 4 extra large eggs
- 375ml (1 ½ cups) cake wheat flour – sifted
- 10ml (2 t) red liquid food colouring
- 8ml (1 ½ t) baking powder
- 5ml (1 t) vanilla essence
- 1ml (pinch) salt
- 75g (1/2 cup) white chocolate, broken into pieces
- Preheat the oven to 180 °C. Lightly grease and line the base and sides of a 23cm square baking pan.
- Place the dark chocolate and butter in a large microwave-safe bowl and microwave on medium heat, stirring at 30 second intervals, until melted and smooth.
- Beat in the Huletts castor sugar.
- Add the eggs, one at a time, while beating after each addition.
- Gently stir in the flour, food colouring, baking powder, vanilla essence and salt.
- Fold in the white chocolate.
- Pour the mixture into the prepared pan.
- Bake for 25 to 30 minutes or until a skewer inserted in the centre comes out clean.
- Turn out onto a wire rack to cool completely.
- Slice into squares or fingers as desired.
Source: Tongaat Hulett