Over the Festive Season, there are always many lunches and dinners with family and friends. We wanted to create a menu for you, our special followers, to help you celebrate with your loved ones in style.
We are HUGE Ina Paarman fans, and with her help have put together a collection of recipes that we absolutely LOVE! While still in line with the spirit of Xmas, they are unique and something special, filled with all the superior quality and taste of Ina Paarman we have grown so accustom to.
If you want to WOW your family and friends this Festive Season with your meals, you have got to check out these recipes which are guaranteed to be nothing less than a huge hit.
This is a truly glam, but easy to make starter or cocktail platter. The ideal hand-held nibble to enjoy before a meal, accompanied with some cocktails
You will need:
One long French loaf, cut into slices ± 1 cm thick
Olive or canola oil
Ina Paarman’s Green Onion Sesasoning
1 red pepper, seeded and sliced
1 x 125g Ina Paarman’s Roasted Red Pepper Pesto
1 x 125 g Ina Paarman’s Basil Pesto
Cherry tomatoes, halved
1 x 125 g Ina Paarman’s Olive Pesto
Adjust the oven rack to the middle position. Preheat oven to 200°C. Place the red pepper slices, tossed with olive oil, in a small ovenproof dish and start baking it in the oven while preparing the bread.
Brush the one side of the bread with oil and then sprinkle lightly with Green Onion Seasoning. Bake for ± 10 minutes until golden. Leave to cool down completely and then store in an airtight container.
Assemble as follows: Divide the bruschetta into 3 lots. Spread one third with Roasted Red Pepper Pesto and garnish with a strip of roasted red pepper. Spread the second third of bruschetta with Basil Pesto and top with a cherry tomato cut in half and a shaving of Parmesan. Lastly spread the remaining bruschetta slices with the Olive Pesto and top with an anchovy fillet.
Arrange on a platter and serve.
INA’S TIP: These snacks can be prepared up to four hours beforehand. Cover lightly and leave at room temperature.
Turkey Flattie with Pistachio Stuffing
This is a delicious take on Turkey and can be made in the over or cooked on a kettle braai! Yum!!!
You will need:
1 small/medium turkey (3 – 3.5kg)
1 x 100 g Ina Paarman’s Poultry Stuffing Mix
½ cup (125 ml) boiling water
1 x 25 g Ina Paarman’s Liquid Chicken Stock
2 T (30 ml) olive oil
1 orange, zest and ½ cup of the juice
250 g pork sausages, meat removed from sausage casing
100 g pistachio nuts, shelled and roughly chopped
50 g cranberries, sultanas or Turkish apricots (cut into strips)
2 T (30 ml) fresh thyme leaves
Ina Paarman’s Lemon & Rosemary Seasoning or Chicken Spice
2 T (30 ml) butter, melted
2 T (30 ml) olive oil
Topping and Gravy:
Streaky bacon (optional)
2 x 200ml Ina Paarman’s Ready to Serve Roast Chicken Gravy
Spatchcock the turkey by removing the back bone with sharp kitchen scissors or a cook’s knife. Turn the turkey over with the cut side on the chopping board. Pull the drumsticks towards you and press down hard on the breast bone to “flatten” the turkey. The breast bone will crack when it breaks.
To prepare the stuffing, pour the Poultry Stuffing mixture into a medium mixing bowl and add boiling water, Chicken Stock, olive oil, orange zest and juice. Mix lightly and leave to stand for 5 minutes to hydrate.
Add the sausage meat, chopped pistachios, cranberries and fresh thyme. Mix until just blended. Season the bony underside of the turkey with Lemon & Rosemary Seasoning. Using your hand gently loosen the skin of the turkey by separating the skin from the meat. Loosen all the way to the drumsticks. Stuff the turkey under the skin making sure that the complete turkey is evenly stuffed. Snip off the wing tips and secure the wings with a skewer. Cover the ends of the drumsticks with foil. Season the skin side and brush with the butter/oil mixture.
Kettle Braai Cooking
Light the charcoal (50 – 60 briquettes) in your kettle braai and wait until it is ashed over. Place the charcoal evenly on both sides of the kettle braai and place a large drip pan in the centre – this will catch the drippings. Keep the bottom vents about a quarter of the way open and start with the top vent halfway open. Control the temperature throughout the process by turning the top vent to being more open and to get the temperature higher or closing it to cool down. Place the turkey directly on the middle of the braai grid and cover with the lid. Leave for 1 ½ hours. Check with a meat thermometer after 1 hour and 10 minutes. The optimal temperature is 75°C – 80°C. Test in the breast. If using the bacon, cover the breast with it for the final 20 minutes of cooking. Allow the turkey to rest for 10 minutes on a wooden carving board before carving. In a saucepan, pour all the meat juices from the drip tray and add the Roast Chicken Gravy. Warm through and serve with the turkey.
Adjust the oven rack to one slot below the middle and preheat the oven to 180°C. Roast the flattie open for 1 ½ hours. Remove from the oven. Cover the flattie with bacon if using. Roast open for a further 20 – 30 minutes. Remove from the oven, lightly cover with foil. Rest for 10 minutes on a wooden carving board. Add the Roast Chicken Gravy to the pan, put on the stove plate, bring to the boil and stir to dislodge pan browning. Pour gravy into a sauce boat. Carve the bird for serving.
Garnish with orange wedges and fresh thyme.
Honey Pumpkin with Ginger
Ginger is an amazing flavour to partner with pumpkin!! Try out this delectable dish.
You will need:
½ cup (125 ml) honey
6cm length of fresh ginger sliced into thin rounds
6 T (90 ml) butter (only the real thing will do!)
1 cinnamon stick
2 T (30 ml) lemon juice
600g white pumpkin, sliced and seeded (not peeled), cut into wedges
Ina Paarman’s Vegetable Spice to taste
Boil honey, ginger, butter, cinnamon stick and lemon juice in a shallow pan for 1 minute.
Place the pumpkin wedges in the sauce.
Season with Vegetable Spice. Cover with a lid and simmer slowly for 15 minutes. Turn over and simmer for another 5 – 10 minutes.
Remove the lid. If a light brown toffee syrup has not yet formed, leave to cook for a few more minutes without the lid. Serve hot, with every last drop of sauce from the pan drizzled over the pumpkin.
Watermelon Salad with Feta
Light and refreshing with lovely flavours. Plus, you can have it even when watermelon isn’t in season – just use ripe tomatoes instead 😊
You will need:
¼ small seedless watermelon, cut into wedges
2 wheels feta cheese
¼ cup (125ml) pipped black olives
handful of fresh mint leaves
Ina Paarman’s Reduced Oil Greek Dressing or Red Wine Vinaigrette
Prepare the watermelon, feta and olives. Line a platter with lettuce and mint.
Top with prepared ingredients.
Dress just before serving.
INA’s TIP: To halve the rings of feta into two flatter disks, tie dental floss or cotton thread round the disk and cross over ends to halve the feta wheel.
Iced Christmas Trees
These delicious Iced Christmas Trees are easy and fun to make with your toddler. An ideal holiday project for the children. The Red Velvet Cake contrasts beautifully with the green tinted Vanilla Icing.
You will need:
Red Velvet Tray Bake:
2 extra large or jumbo eggs
¾ cup (180ml) canola or sunflower oil OR ¼ cup (60g) butter, melted
¾ cup (180ml) hot full cream milk
1 x 580g Ina Paarman’s Red Velvet Cake Mix
1 x 250g Ina Paarman’s Vanilla Icing Kit
¼ cup (60ml) water
1 t (5ml) lemon juice
A few drops of green food colouring
18 chocolate stars
2 x 150g packets of smarties
9 chocolate flakes, halved across
Adjust oven rack to the middle position. Preheat oven to 180°C.
Butter a 30 cm x 21 cm swissroll pan generously and line base with baking paper.
Beat eggs, oil and melted butter together for 30 seconds on high speed until well blended.
Add hot milk and beat briefly on high speed. Add the contents of the pack and gently mix in by hand with a spatula.
Mix only until combined. It is important not to over mix. Pour the mixture into the lined swissroll pan and level. Place in oven and bake for 20 -25 minutes.
Cake is done when it pulls away slightly from the sides of the pan. Cool cake in the pan for 10 minutes. Turn out onto a wooden board.
Copy the pattern here and mark it off on the underside of the cake.
Mix icing according to the package instructions. Beat in green food colouring.
Cut the cake according to pattern.
Cut cake into three lengthwise strips each measuring 7 cm wide, then cut each strip into three triangles, each 10 cm wide. Top and tail the triangles so that there is only a half triangle of cake left at the ends of each strip, then glue half triangles together with a little icing. Pipe the tops of the cakes with horizontal icing lines. Arrange the cake trees on a board, then glue chocolate flake with icing at the base of each tree for the trunk. Top each tree with a chocolate star. Add smarties, sprinkles and pearls for decorations.