Impala Vleis Brits™ December Newsletter

All over the world there is a magical celebration in the making.

Festive season means to spend more time with family, showing gratitude sharing and making people happy.

It’s a beautiful time of giving.

A season of peace, joy and happiness.

So let’s get cooking for Christmas!!!

Enjoy all our free recipes from our newsletters throughout the year, ideas for parties and festive dinners, including perfect roast Chicken to traditional roasted Lamb and fruit mince pies with homemade custard. Enjoy this collection of the easiest-to-prepare Christmas dishes from snacks to mains, and sides to desserts that take hours to prepare instead of months! All of these will help to make your season super-special. Begin your festive feast with a selection of our cocktail sausage , Impala hand crafted chips, or blue cheese with olives.

Move on to delicious main meals for everyone, each of these recipes will be ready in just over 60 minutes ensuring that cooking for Christmas is not only enjoyable but also fuss-free.

Happy Holidays!

It is always a great adventure for me to shop at Impala Vleis™ but the online shopping makes my transaction so much easier and having my order delivered to my door, saves me a lot of time to be able to create recipes like these for you. That is why I love shopping online and in store at Impala Vleis™. All my gifts for this season will be from Impala’s cookware and braai tools section with the most beautiful linens, cook and bake ware to choose from.

BUTTERFLIED LAMB

2 tsp chopped fresh oregano

2 garlic cloves, finely chopped

2 tbsp Treacle Sugar

4 tbsp Funky Ouma olive oil

2 lemons, juice only

Freshly ground Impala black pepper

1.5kg leg of lamb, deboned and butterflied

CHIMICHURRI SAUCE

50 g or half cup of coriander leaves

4 medium sprigs oregano

4 small sprigs mint

60ml Funky Ouma extra virgin olive oil

½ tsp paprika

1½ tbsp white sugar

4 tbsp red wine vinegar

Salt and vinegar to taste

1 garlic bulb halved

To prepare the marinade for the lamb, mix the oregano, garlic, Treacle Sugar, Funky Ouma olive oil, lemon juice and freshly ground black pepper in a small bowl.

Place the butterflied lamb into a shallow dish and pour over the marinade, rub this into the lamb, cover and allow to marinade in the fridge for at least 3 hours. Remove from the fridge and bring the lamb to room temperature (allow 30 minutes). Pat the lamb dry and brown both sides in a hot frying pan.

To roast, meantime, preheat the oven to 200°C. Place the lamb into the roasting pan, season with freshly ground pepper and a little salt, roast for about 15 minutes before turning the heat down to 190°C and roast for a further 50 minutes or until your meat thermometer reaches 72°C for medium (or until it reaches your preference of “doneness”). If you like it well done, roast for a further 10 to 15 minutes. Keep basting the lamb from time to time.

While the lamb is roasting, prepare the chimichurri: place all the ingredients into a blender and pulse a few times. Season to taste. Allow the lamb to “rest”, covered, for 15 minutes, then place on a platter with chargrilled veggies. Spoon over the chimicchurri and serve.

GAMMON

1.5 – 2kg Impala gammon

500 ml of white Appletiser

Place Gammon with Appletiser into a pressure cooker and set for 60 minutes to cook. After time has elapsed leave in the pot without releasing the steam for another 60 minutes. Release steam, rest meat 10 minutes before carving.

MUSTARD SAUCE

½ cup condensed milk

½ cup Impala Sweet Mustard

Mix together and season to taste. This sauce will keep good for 2 months in the refrigerator. Serve with gammon.

TONGUE

This is a traditional seasonal recipe for the menu and why not treat this as part of a starter in your menu? The raisin sauce accompanying this succulent cut will enhance any entre with some crackers, home baked bread and spreads.

1 beef tongue

4 garlic cloves crushed

1 litre of beef stock

Slow cooker

8 hours on high and check the water level and fill with boiling water if need be.

Pressure cooker

60 minutes cooking and rest in pot without releasing steam for another 15 minutes.

Let it cool and remove skin and cut into slices and put onto a nice platter with sauce.

RAISIN SAUCE

1 cup water

1 tbsp corn-starch

¼ cup Impala Country Fruit Chutney

½ cup raisins

1 tsp medium curry powder

Salt ‘n pepper to taste

Soak raisins in hot water for an hour.

Mix all ingredients together in a pot and stir to prevent the corn starch from clumping. Slowly bring to a boil until the mixture has thickened. Add curry and cook for 1 minute and serve hot or cold.

Store for 2 months in an airtight container in the refrigerator.

CHARGRILLED VEGGIES

1 kg of a medly of fresh veggies of your choice cut into bite size shapes

½ cup Funky Ouma olive oil

½ cup balsamic vinegar

2 tbsp Impala Himalayan Salt

Sprinkle and toss the liquids and salt over the veggies and grill under the oven element for 20 minutes and stir half way through. Serve hot.

PUMPKIN SLICES

1 -2 butternuts sliced into rings

½ cup treacle sugar

½ cup honey

Salt ‘n pepper to taste

Montagu nuts, crushed

3 wheels of Impala Greek Style Feta, Cubed

Preheat oven to 200°C and place pumpkin slices onto a baking sheet. Sprinkle all ingredients over and bake for 30 minutes until soft.

Serve hot.

FRUIT MINCE PIES

Pie dough

170 g (2/3 cup) butter, room Temperature

200 g (1 Cup) castor Sugar

2 large Eggs

420 g (3 Cups) cake flour

1 tbsp (15 ml) baking powder

Fruit mince filling

500 g fruit cake mix soaked in 1 cup boiling water with 2 tbsp brandy or whisky

100 g (1 cup) nuts of choice

1 tsp cinnamon

Zest of Two Oranges, washed and finely grated or zested

Pastry

In a large mixer bowl add the butter at room temperature and sugar and begin to cream the mixture, until it is pale and fluffy (approx. 5 minutes)

Add the eggs and combine well for a further minute.

Sift the flour and baking powder and add this to the bowl and continue to mix until the mixture begins to come away from the sides of the bowl.

Lay out a sheet of plastic food wrap and tip the ingredients onto this, create an oval and fully wrap in the plastic and refrigerate for 1 hour.

Fruit mince filling

While the pastry is chilling prepare the Fruit Mince Filling, pour the Fruit Mince into a medium bowl, chop the nuts into tiny to medium pieces, and zest the oranges.

Combine all ingredients together and set aside.

Pastry cases

Preheat Oven to 180C. Prepare mini muffin trays with liberal amounts of cooking spray and set aside.

Roll the dough out into a square and cut circles of 10 cm and set into the muffin tins. Cut remainder of dough into stars or strips. Dough can be re rolled. Fill the holes and top with stars or strips.

Bake 30 minutes and leave to cool before serving with cream, ice cream or custard.