{"id":12832,"date":"2020-12-05T09:00:23","date_gmt":"2020-12-05T07:00:23","guid":{"rendered":"https:\/\/getitmagazine.co.za\/highway-berea\/?p=12832"},"modified":"2024-05-31T10:11:36","modified_gmt":"2024-05-31T08:11:36","slug":"delicious-christmas-spoils-for-the-home-chef","status":"publish","type":"post","link":"https:\/\/getitmagazine.co.za\/highway-berea\/blog\/2020\/12\/05\/delicious-christmas-spoils-for-the-home-chef\/","title":{"rendered":"Delicious Christmas spoils\u2026 for the home chef!"},"content":{"rendered":"

When it comes to juggling a high profile job with motherhood, the inspirational businesswoman behind the Icebolethu Group, Nomfundo Mcoyi, believes that food is the catalyst for change. It sustains us, intrigues us and brings us together. Ahead of Christmas, and the launch of her first cookbook, titled Boardroom to the Kitchen with Nomfundo Mcoyi: From Boss Meals to Supermom Dishes, Nomfundo invited us to have a peek at some of her favourite festive dishes.<\/strong><\/em><\/p>\n

As the title suggests, Nomfundo\u2019s book offers readers a behind-the-scenes look into the her life as a highly-successful entrepreneur and how the kitchen has been an integral part of her family life. Filled with personal anecdotes and essays, this cookbook relates the story of humble beginnings and how she turned her dreams into reality.<\/p>\n

\"\"<\/p>\n

Nomfundo, who positions herself as a cooking enthusiast rather than a cooking expert, hopes to inspire her readers to get into the kitchen. Her cookbook is filled with easy-to-interpret recipes and above all is designed to be a home kitchen-friendly recipe collection, with the recipes making use of ingredients that are pantry staples. A well-known adage amongst chefs is that you eat with your eyes first, so to ensure that the dishes are presented at their best, each recipe has been photographed and styled to capture the essence of the dish.<\/p>\n

\u201cMeals are an important part of our family and community rituals,\u201d she says. \u201cI was fully involved in the creative process of this cookbook and a lot of love, care and time has been invested into this passion project. I\u2019m sharing these recipes not only because I enjoy them, but because I\u2019d like to think others will too \u2026 perhaps even, like me, around your Christmas table! Happy cooking everyone!\u201d<\/p>\n

\"\"<\/p>\n

STARTERS<\/strong><\/p>\n

Nomfundo\u2019s Taco\u2019s Four Ways<\/strong><\/p>\n

Buttermilk Chicken Taco<\/p>\n

You\u2019ll need:<\/strong>
\n6 chicken breasts, 1 cup buttermilk, 2 \u00bd tsp. smoked paprika, 2 tsp. ground cumin, 1 tsp. dried chilli flakes, 2 tbsp. olive oil, 6 small tortilla, grilled, 2 cups of red cabbage, thinly sliced, 1 avocado, sliced, coriander<\/p>\n

Green Goddess dressing<\/strong>
\n\u00bd cup leaf parsley, \u00bd cup coriander leaves, \u00bd cup basil leaves, \u00bd cup dill, \u00bd cup mint leaves, 2 garlic cloves roughly chopped, juice of \u00bd lemon, 200g mayonnaise.<\/p>\n

To make:<\/strong>
\nMix butter milk and spices together in a bowl, add the chicken breasts, cover and chill for four hours or marinate overnight.
\nFor the Green Goddess dressing, place herbs, garlic, lemon juice and mayonnaise in a food processor and blend until smooth. Cover and set aside until needed. Remove chicken from the marinade and allow any excess marinade to drip off. Cook on a grill pan or BBQ to medium high heat. Brush the pan with oil and cook the chicken. Turn the chicken while cooking until it is cooked through it is cooked through. Rest for five minutes and then slice. Spread the tortillas with green goddess dressing, layer with the chicken, cabbage, onion, chilli, avocado and coriander and serve immediately.<\/p>\n

\"\"<\/p>\n

MAINS<\/strong>
\nSunday Roast Chicken<\/strong>
\nServes: 6. Prep time: 5 mins; cook time: 1\u00bd hours<\/p>\n

You\u2019ll need:<\/strong>
\n2kg whole chicken (remove the, giblets and neck), \u00bc unsalted butter, 3 tbsp. olive oil, 1 lemon, halved, Salt and freshly ground pepper, 2 tbsp. fresh parsley, 4 garlic cloves, 1 head of garlic, 3 fresh rosemary sprigs, 1 tsp. paprika.<\/p>\n

To make:<\/strong>
\nPreheat the oven to 200\u00b0C. Line a baking tray with foil or lightly grease a roasting pan. Remove any excess fat from the chicken and pat dry with a paper towel. Melt the butter; combine with the olive oil and the juice of half a lemon and over the chicken, under the skin and inside the cavity. Season the chicken liberally on the outside and inside the cavity with salt, paprika and pepper. Cut the garlic head through the middle, mince one half of the garlic and rub it over the chicken. Stuff the remainder of the garlic head into the cavity along with the sprig of rosemary and the squeezed lemon half. Tie the chicken legs together with kitchen string. Chop the parsley and sprinkle over the chicken. Place the chicken breast side up into the baking tray or roasting pan. Roast for about an hour and 15 minutes, or until juice runs clear when the chicken thigh is pierced with the skewer. Baste again, then broil for a further two to three minutes until golden. Remove from the oven, cover with foil and allow to stand for 10 minutes before serving. Serve, drizzled with pan juices. Garnish with the remaining lemon half cut into wedges or slices.<\/p>\n

\"\"<\/p>\n

Roast Leg of Lamb<\/strong>
\nServes: 6 to 8. Prep time: 5 mins; cooking time: 2 hrs<\/p>\n

You\u2019ll need:<\/strong>
\n2kg leg of lamb – bone in, 1 bulb of garlic, \u00bd a bunch of fresh rosemary, 1.5kg mixed vegetables, 1 lemon juice and grated zest, 100ml olive oil, salt and pepper<\/p>\n

Mint sauce<\/strong>
\n1 bunch of fresh mint, 1 tsp. sugar, 3 tbsp. wine vinegar<\/p>\n

To make:<\/strong>
\nEnsure the leg of lamb is at room temperature before cooking. Preheat the oven to 180\u00baC. Break the garlic bulb into cloves, peel three, leaving the rest whole and roughly chop half of the rosemary leaves. Peel, halve and parboil the vegetables in a pot of boiling salted water for 10 minutes, then drain and allow to dry. Add the remaining rosemary sprigs and whole garlic cloves to the vegetables, season with salt and pepper, drizzle with some olive oil. Tip the vegetables into an oven tray and place beneath the lamb to allow the vegetables to absorb all the flavoursome juices from the lamb.
\nCrush the peeled garlic into a bowl; add the chopped rosemary, lemon zest and olive oil. Ensure that the lamb is liberally covered with the garlic rub and season with salt and pepper. Place the lamb on the bars of the oven rack above the vegetable tray. Cook the lamb for an hour 15 minutes for a medium roast or 1 hour 30 minutes for well done. While the lamb cooks, make the mint sauce. Chop mint leaves and place them in a small bowl. Mix in the sugar, add a good pinch of salt, a tablespoon of hot water and the vinegar and serve with the roast. Garnish with fresh rosemary.<\/p>\n

\"\"<\/p>\n

VEGETABLES<\/strong><\/p>\n

Veggie Roast<\/strong>
\nServes: 6 to 8. Prep time: 5 mins; cooking time: 10 mins<\/p>\n

You\u2019ll need:<\/strong>
\n1kg sweet potatoes
\n1kg butternut
\n2 tbsp. olive oil
\nhandful fresh thyme
\n1 tbsp. veggie spice
\nsalt and pepper for taste<\/p>\n

To make:<\/strong>
\nPreheat the oven on 180\u00baC. Roughly chop the vegetables. Add veggie spice and salt & pepper. Place vegetables on an oven tray and mix with olive oil. Garnish with thyme.<\/p>\n

\"\"<\/p>\n

Italian Greens<\/strong>
\nServes: 6. Prep time: 5 mins;
\ncook time: 15 mins<\/p>\n

You\u2019ll need:<\/strong>
\n410g corn, 410g red kidney
\n400g chickpea, 350g green beans, 3 tbsp. olive oil, 1 tbsp. vegetable spice.<\/p>\n

To make:<\/strong>
\nBlanche green beans for five minutes and strain. Set aside. On a medium heat pan, saut\u00e9 red kidney beans and chickpea and add vegetable spice. On a different serving dish, toss your dish with olive oil and add mixed beans. Add green beans and corn. For garnish, add finely chopped parsley and cherry tomatoes.<\/p>\n

\"\"<\/p>\n

DESSERT<\/strong><\/p>\n

Christmas Trifle<\/strong>
\nServes: 6 to 8. Prep time: 40 min; setting time: 4 hours<\/p>\n

You\u2019ll need:<\/strong>
\n85g packet of raspberry jelly, 420g Swiss roll cake, 500g fresh strawberries, raspberries and blueberries, 480ml custard, 360ml whipped cream.<\/p>\n

To make:<\/strong>
\nMake raspberry jelly in advance as per the instructions on the packaging. Pour in a small bowl and leave it in the fridge to set. When set, cut into 2cm squares. Slice the strawberries in half and combine with raspberries and blueberries. Cut the Swiss roll cake into slices. Line the bottom and sides of the bowl with Swiss roll slices. Layer half of the fresh fruit on top of the cake with half of the jelly squares and cover with half of the custard. Repeat the layering with the remaining ingredients and top with custard. Leave in the fridge for at least four hours to set before you serve. Garnish with the remaining fruit over the top.<\/p>\n

PHOTO CREDITS:<\/strong><\/p>\n

Photos: Penny Katz Photography, pennykatzphotography.myportfolio.com<\/a>, pennykatzphotography@gmail.com, 083 214 0692<\/p>\n","protected":false},"excerpt":{"rendered":"

When it comes to juggling a high profile job with motherhood, the inspirational businesswoman behind the Icebolethu Group, Nomfundo Mcoyi, believes that food is the catalyst for change. It sustains us, intrigues us and brings us together. Ahead of Christmas, and the launch of her first cookbook, titled Boardroom to the Kitchen with Nomfundo Mcoyi: […]<\/p>\n","protected":false},"author":24,"featured_media":12835,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2060],"tags":[3360,3359,2635,2634,3321,2199],"class_list":{"0":"post-12832","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food-wine","8":"tag-christmas-lunch","9":"tag-festive-food","10":"tag-icebolethu-group","11":"tag-nomfundo-mcoyi","12":"tag-nomfundo-mcoyi-from-boss-meals-to-supermom-dishes","13":"tag-penny-katz-photography"},"yoast_head":"\nDelicious Christmas spoils\u2026 for the home chef! - Get it Highway & Berea<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/getitmagazine.co.za\/highway-berea\/blog\/2020\/12\/05\/delicious-christmas-spoils-for-the-home-chef\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Delicious Christmas spoils\u2026 for the home chef! - Get it Highway & Berea\" \/>\n<meta property=\"og:description\" content=\"When it comes to juggling a high profile job with motherhood, the inspirational businesswoman behind the Icebolethu Group, Nomfundo Mcoyi, believes that food is the catalyst for change. 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