Delicious holiday recipes from Esther Malan's archives

By Lindsay de Freitas
10 December 2015


2 onions, chopped B 3 garlic cloves, chopped

B 15 ml (1 T) masala B 15 ml (1 T) oil

B 250 g mince B 125 ml (½ c) stock B 375 ml

(1½ c) cooked brown lentils B salt and pepper

B 15 ml (1 T) sugar B chopped parsley

B 400 g shortcrust pastry B milk. Heat oven to 180 °C.

Fry onions, garlic, masala in oil.

Add mince, fry. Add stock, lentils, salt, pepper,sugar, parsley. Simmer.

Cut pastry circles.

Spoon mince in middle of half the circles.

Brush edges with milk, cover with remaining circles and crimp edges. Brush tops with milk.

Bake for 25-30 minutes.




Preparation: 20 min

Cooking: 50-60 min

1 butternut, peeled and diced

salt and freshly ground pepper

45 ml (3 T) olive oil

1 onion, chopped

1 clove garlic, crushed

4 thyme sprigs

4 chicken breast

fillets,cut into chunks

10 ml (2 t) cornflour, mixed to a paste

with 15 ml (1 T) water

250 g phyllo pastry

60 ml (¼ c) melted butter

60 ml (¼ c) pumpkin seeds, toasted

Preheat the oven to 200 °C. Grease a baking sheet with nonstick spray.

1 Spread the diced butternut on a baking sheet. Season with salt and freshly ground pepper. Drizzle

30 ml (2 T) of the oil over and mix well.

2 Bake for 25-30 minutes or until done.

3 Heat the remaining oil in a saucepan. Add the onion, garlic and thyme and fry until fragrant.

4 Add the chicken and stir-fry until browned. Add 250 ml (1 c) water

and simmer until the chicken is done. Add a little more water if necessary.

5 Add the cornflour paste and stir-fry until thickened.

6 Season with salt and pepper.

7 Add the cooked butternut, mix and set aside.

8 Sandwich 3 sheets of pastry together with melted butter and put on the prepared baking sheet.

Spoon the filling in the middle and fold the sides over the filling.

9 Brush with melted butter and bake for 15-20 minutes or until golden brown.



Serves 4

Preparation: 10 min

Marinating: 30 min

Cooking: 45 min

500-750 g beef short rib


80 ml (¹/3 c) tomato sauce

80 ml (¹/3 c) honey

45 ml (3 T) soy


30 ml (2 T) sweet chilli sauce

15 ml (1 T) oil

2 ml (½ t) prepared mustard


250 g butternut,peeled

250 g orange-fleshed sweet potatoes, peeled

2 potatoes, peeled

45 ml (3 T) butter


Preheat the oven to 180 °C. Put a wire rack

on a baking sheet and grease with nonstick


1 Put the ribs on a non-metal bowl.

2 Marinade Mix the ingredients. Pour over the ribs and marinate for at least 30 minutes.

3 Arrange the ribs on the wire rack and roast for 45 minutes, turning the ribs frequently and brushing them with the remaining marinade.

4 Veggie mash Boil the butternut, sweet potatoes and potatoes until just done. Mash the vegetables with the butter and season with salt. Serve the ribs with the mash and fresh coriander* .

TIP: If you prefer the ribs to be more tender, first cook them in a pressure cooker until

tender. Spread the marinade over the ribs and grill



Serves 4

Preparation: 10 min

Marinating: 15 min

Cooking: 25-30 min


60 ml (¼ c) tomato sauce

15 ml (1 T) Worcester sauce

45 ml (3 T) honey

15 ml (1 T) olive oil

15 ml (1 T) Dijon mustard

5 ml (1 t) paprika


4 pork chops


4-6 large potatoes, cooked until just done

30 ml (2 T) oil

15 ml (1 T) butter

few sprigs of fresh rosemary

salt and freshly ground pepper

1 Preheat the oven to 230 °C.

2 Marinade Mix the ingredients.

3 Chops Pour the marinade over the chops and chill for at least 15 minutes.

4 Potatoes Cut the potatoes into 2 cm thick slices. Pour the oil into a pan, arrange the potato slices in thepan in a single layer

and heat over medium heat. Fry until crisp and golden on both sides.

5 Add the butter to the pan, scatter the rosemary on top and season with salt and pepper.

6 Chops Grease a wire rack with nonstick spray and put it over a baking sheet. Arrange the pork chops on the wire rack and roast for

20-25 minutes.

7 Serve with the potato rounds and a rocket salad*. To make a simple rocketsalad, whisk together 45 ml

(3 T) olive oil, 15-30 ml (1-2 T) lemon juice, 2 ml (½ t) Dijon mustard, 5 ml (1 t) wholegrain mustard, salt and

pepper. Add the dressing to rocket leaves and toss.



Serves 4

Preparation: 10 min

Cooking: 20 min

Freezing: overnight or

1 hour in an icecream



4 egg yolks

125 ml (½ c) lemon juice

125 ml (½ c) sugar

a pinch of salt

60 g butter


4 egg yolks

125 ml (½ c) sugar

250 ml (1 c) cream

250 ml (1 c) milk

1 Lemon curd Put all the ingredients except the butter in a glass bowl over a saucepan with boiling water. Heat over low heat,

stirring continuously. Simmer slowly for 10 minutes or until the mixture thickens. Remove from the heat and stir in the butter.

2 Egg custard Mix together the egg yolks and sugar in a glass bowl. Heat the cream and milk in saucepan to just below boiling point.

3 Remove from the heat and whisk a little of the milk mixture into the egg mixture. Return everything to the saucepan and

whisk well. Heat over low heat, stirring until the mixture thickens.Set aside to cool.

4 Mix the lemon curd and the egg custard.

5 Freeze the mixture for 1 hour in an ice-cream maker. Alternatively pour the mixture into a bowl and freeze for 1 hour. Stir

with a fork to break up the ice crystals and freeze again for 1 hour. Stir again with a fork and freeze until set. 6 Serve in cones and decorate as desired.



Serves 4

Preparation: 15 min

Cooking: 40-45 min

15 ml (1 T) oil

350 g pork fillet,diced

1 onion, chopped

2 garlic cloves,crushed

20 ml (4 t) wholegrain mustard

15 ml (1 T) Dijon mustard

15 ml (1 T) brown sugar

5 ml (1 t) dried thyme

salt and freshly ground pepper

250 g phyllo pastry

45 ml (3 T) melted butter

15 ml (1 T) mustard seeds

Preheat the oven to 180 °C.

1 Heat the oil in a frying pan and brown the pork in batches. Remove from the pan and fry the onion and garlic until caramelised.

2 Return the pork to the pan and add the two kinds of mustard, brown sugar and thyme and stir-fry for a few minutes. Season with salt and pepper and set aside.

3 Sandwich 3 sheets of phyllo pastry together with a little of the melted butter.

Spread the pork mixture along the bottom of the phyllo pastry sheets. Roll over once and tuck in the sides.

Roll up to the top. Brush the top edge with a little of themelted butter

pork pie roll

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