5 fresh recipes to brighten your Christmas table

Celebrate Christmas the summer way with chef-approved dishes perfect for alfresco lunches and relaxed family feasts.

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Sparkling summer spritz. Photo: Capsicum Culinary Studio

Christmas often means blue skies, warm afternoons and families gathering around the braai rather than a fireplace.

Heavy roasts with rich gravies don’t always suit the summer heat, which is why the chef lecturers at Capsicum Culinary Studio have put together a bright, fresh and easy-to-prepare festive menu that’s perfect for East Rand celebrations.

These dishes embrace relaxed outdoor dining, ideal for long lunches on the patio, poolside gatherings, or balmy evening dinners after the heat of the day.

Best of all, the recipes are simple, quick to prepare and full of flavour, so you won’t be stuck in the kitchen while everyone else is enjoying the festivities.

Citrus and herb roast chicken with summer salsa (serves 6)

A light, aromatic and juicy roast that pairs perfectly with a chilled glass of white wine, ideal for a Boksburg Christmas lunch.

Ingredients
For the chicken:
1 whole chicken (1.8–2 kg)
2 tbsp olive oil
2 tbsp softened butter
Zest of 1 lemon + 1 orange
4 garlic cloves, minced
1 tbsp fresh thyme leaves
1 tbsp chopped rosemary
Salt and pepper
1 lemon, quartered

For the summer salsa:
1 mango, diced
1 cup pineapple, diced
½ red onion, finely chopped
1 small cucumber, diced
1 red chilli, finely chopped (optional)
Juice of 1 lime
Small handful of coriander or mint, chopped

Method
Heat the oven to 200°C. Pat the chicken dry and rub with oil, butter, zest, garlic, herbs, salt and pepper, including under the skin. Place lemon quarters inside the cavity and roast for approximately 75 minutes or until juices run clear. Rest for 10 minutes before carving.

For the salsa, mix all ingredients and spoon over the chicken just before serving.

Citrus and herb roast chicken with summer salsa. Photo: Capsicum Culinary Studio

Salmon with honey-lime glaze and fresh dill (serves 6–8)

Perfect for the braai, a beautiful centrepiece for outdoor dining on a warm Boksburg afternoon.

Ingredients
1 whole salmon side (1 to 1.2 kg)
3 tbsp honey
2 tbsp soy sauce
Juice and zest of 2 limes
2 tbsp olive oil
2 garlic cloves, minced
Fresh dill, chopped
Salt and pepper

Method
Heat the braai to medium and oil the grill. Mix honey, soy, lime, oil and garlic. Season salmon, brush generously with glaze and grill for 10–12 minutes until just cooked. Top with fresh dill and serve with lime or lemon wedges.

Salmon with honey-lime glaze and fresh dill. Photo: Capsicum Culinary Studio

Mediterranean couscous salad with feta, tomato and basil (serves 8)

A cool, vibrant side that pairs beautifully with roast chicken or braai-grilled salmon.

Ingredients
2 cups couscous
1 tbsp olive oil
2 cups hot vegetable or chicken stock
1 cup cherry tomatoes, halved
1 Lebanese cucumber, diced
1 red capsicum, diced
½ red onion, finely chopped
½ cup sliced Kalamata olives
150 g crumbled feta
1 cup basil leaves, torn

Dressing:
¼ cup olive oil
2 tbsp red wine vinegar
1 tsp Dijon mustard
Salt and pepper

Method
Pour hot stock over couscous, cover for 5 minutes, then fluff with a fork. Add vegetables, olives and feta. Whisk dressing ingredients and toss through. Add basil before serving.

Colourful salad — Mediterranean couscous salad with feta, tomato and Basil. Photo: Capsicum Culinary Studio

Strawberry and lemon cream pavlova (serves 8–10)

A light, cool and fruity dessert – truly Christmas in the Southern Hemisphere.

Ingredients
Pavlova:
4 egg whites
1 cup caster sugar
1 tsp white vinegar
1 tsp cornflour
1 tsp vanilla

Topping:
300 ml cold thickened cream
2 tbsp icing sugar
Zest of 1 lemon
1 cup sliced strawberries
½ cup blueberries or raspberries
Mint leaves

Method
Preheat the oven to 120°C. Beat egg whites; gradually add sugar until glossy. Fold in vinegar, cornflour and vanilla. Shape on a lined tray, leaving a shallow centre. Bake 60 minutes, then cool in the oven. Beat cream with icing sugar and lemon zest, spoon into the pavlova and top with berries and mint.