#FESTIVEFEASTING 4: TRENDING TRADITION
- 19 December 2014
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#FESTIVEFEASTING 4: TRENDING TRADITION
existing in or as part of a tradition; long-established. “the traditional festivities of the church year”
- produced, done, or used in accordance with tradition. “a traditional fish soup”
- habitually done, used, or found. “the traditional drinks in the clubhouse”
While nothing in the definition of the word traditional hints at it also being trendy, that is exactly what it is at the moment. Going back to your roots and honouring the conventions of the past have again been popular of late. It brings a sense of realness and never is that more important than when we celebrate Christmas.
In the tradition of a lavish Christmas lunch, we have set a luxurious table with antique lace, damask linen and ornate plates. Use traditional Christmas colours like deep red and green with tea lights to create the right ambiance. Deck the table with a green swag centre piece. Use indigenous plants like succulents and fynbos with traditional Christmas greenery like pine leaves for the centre piece and for a Christmas wreath to hang over the table.
DIY: Christmas wreath or swag. Use a thick wire as the base of the swag. Take a variety of leaves and small branches from your garden with different tones of green and textures and tie it on either side of the thick wire with fish gut. Do the same with the wreath but shape the wire into a circle.
Traditional food is of course the heart of a traditional Christmas table! Chef Pieter introduces some festive ingredients – nuts, dried fruit and a delicious combination of herbs and spices – to a traditional recipe for roast saddle of lamb. Impossible to resist! Add to that delicious saffron potatoes and grilled artichokes and you have a festive meal that is both trendy and traditional.
And then there is of course the wine. The combination of fruit and spice, toasted nuts and delicious karoo lamb is perfect for our 2012 Culinaria Shiraz Grenache.
Cellarmaster Eugene van Zyl says: “Full-bodied and luscious, the Culinaria Shiraz Grenache can stand up to even the most substantial dish. Exceptional with spicy and barbecued foods – from Moroccan lamb to kudu fillet to ethnic dishes such as chili con carne and beautiful with roasts such as this special edition of lamb for Christmas!”
Recipe for Roast saddle of lamb with saffron potatoes and grilled artichokes
- 125 ml macadamia nuts, lightly toasted
- 125 ml whole, peeled almonds, lightly toasted
- 250 ml dried apricots
- 10 ml of honey
- Olive oil
- 1,5 kg deboned saddle of lamb, with the loins attached
- 1 tablespoon Chinese 5 spice
- 15 basil leaves, chopped
- Zest and juice of one lemon
- Salt and black pepper
- Butcher string
- 2 tablespoons butter
For the potatoes:
- 24 baby potatoes, skin on
- 2 litres chicken stock
- 1 tablespoon rock salt
- Pinch of saffron
For the grilled artichokes:
- 8 marinated artichokes, cut in half
- Salt and pepper
Preheat oven to 170 °C.
In a food processor, roughly blend the nuts, apricots and honey with a little olive oil and set aside.
Season the lamb with the Chines 5 spice mixture.
Fill the inside of the deboned saddle with the blended pine nut and apricot mixture, then season with the chopped basil, lemon zest and juice, salt and pepper.
Roll up the saddle of lamb and, by using the butcher string, tie the meat together. This will prevent the filling from falling out during the cooking process.
On the stove, heat a heavy-based pan with 1 tablespoon of olive oil and the butter. Brown the lamb evenly in the pan, then remove and place in a roasting tray.
Roast the lamb for 45 minutes to 1 hour, then remove from the oven and leave to rest for 10 minutes.
In a heavy-based pot, place the potatoes, chicken stock and salt and bring to the boil.
Once the stock is boiling, cover with a lid and reduce the heat to a simmer. Simmer for 15 – 20 minutes or until the potatoes are tender.
Once cooked, remove the potatoes from the pot, retaining the stock.
Peel the potatoes and place them back into the cooking liquid along with the saffron.
Bring the stock to a gentle boil (this will allow the saffron to infuse the stock).
Turn off the heat and allow the potatoes to cool inside the liquid.
(The saffron should give the potatoes a deep yellow colour.)
Heat a heavy-based grill pan and char the artichokes, flat side down.