Chef Peter Ayub and Chef Byron Thebus put their chef hats together and came up with this beautiful alfresco festive season creation. They focused on flavour and colour, simplicity, ingredients that are readily available and good value for money. This easy, no-fuss menu will please your taste-buds without taking up too much time or breaking your budget. Making Christmas sweet and easy!
Serves 4 to 6
Thyme and Oryx Desert Smoked Salt Roast Chicken
• 1 x Free Range Whole Chicken – clean and wash chicken – pat dry with Kitchen paper
• Make a rub for the chicken – a generous amount of Thyme, Bay Leaves, Oryx Desert Black Pepper, Oryx Desert Smoked Salt – Blend so that you have rub – enough for the outside of the chicken as well as the inside.
• Coat the Chicken generously with the Rub inside and outside and put small knobs of butter under the Chicken Skin and rub some soft butter over the Chicken Skin
• Fill the cavity of the chicken with chunks of onion
• Roast the Chicken for the first 10 min on 220°C – just so you get your Chicken Golden Brown – then drop the temperature to 180°C and roast for about 30-40 minutes or until the chicken is cooked – if you pierce between the thigh and leg and juice is clear, your chicken is done!
• Allow your Chicken to rest before serving – and you can serve hot, room temperature or cold – whatever you fancy!
• When Serving drizzle over the Roast Chicken a good glug of Morgenster Lemon infused Extra Virgin Olive Oil and a sprinkle of Oryx Desert Smoked Salt.
Corn on the Cobb with Coriander, Oryx Desert Wine Salt & Garlic Butter
• Work on 1 Corn on the Cob per person
• Blanch the corn in boiling salted water for about 5 min – until cooked then set aside
• Work on a tablespoon of butter per corn on the cobb – SOFT Butter
• To the SOFT Butter, add a generous amount of crushed garlic, finely chopped Coriander and Oryx Wine Salt
• Coat the Corn with the Seasoned Butter
• Keep some chopped Coriander to garnish
Oryx Desert Black Pepper Black Cherry Sauce
• Punnet of Fresh Black Cherries (now in season and quintessential Christmas)
• Pit the Cherries and chop roughly
• Keep a handful of whole Cherries to garnish
• In a pot place ½ cup of port or sherry and ½ cup of water together with the pitted cherries
• Add 1 ½ tablespoons of honey
• Add generous amount of Oryx Desert Black Pepper
• ½ teaspoon of Oryx Desert Salt (maybe a bit more – you will need to taste)
• Bring the mixture to the boil, then turn down to simmer until cherries are soft
• Blend with handstick blender – to chunky consistency
Roasted Pepper Cups filled with Lebanese Pilaf Rice
• Work on 1 pepper per person – and try to get red, green and yellow (medium sized ones) – as it makes it all so colourful and these are the Christmas Colours
• Cut the Tops off and gently remove the seeds from inside (making a cup)
• You will need about a handful of Basmati Rice for each pepper
• Put the rice in a large mixing bowl
• Add 1 large red onion finely chopped
• Add a good handful of finely chopped parsley
• 1 teaspoon of Cumin
• 1 teaspoon of cinnamon
• 1 teaspoon of Sumac
• Generously season with Oryx Desert Salt and Oryx Desert Black Pepper
• Mix all together
• Fill your peppers ¾ full with mixture (you need to allow space for the rice to swell)
• Place the Stuffed peppers into a deep dish (use a dish which allows the pepper cups to “support” each other in dish so they won’t fall apart)
• Heat either vegetable or chicken stock (shop bought) then pour over peppers and into rice mixture – the stock should come ½ way up the peppers
• Cover the dish with tin foil – bake at 180°C until rice is tender and your peppers are soft but not mushy – should take about 15 -20 minutes
• Remove from oven – keep covered with Tin foil – you can allow it to complete cooking in the residual heat. Be gentle when serving the Pepper cups.
• The Stuffed Pepper Cups can be served hot or at room temperature.
Happy Festive Feasting!