Dec 2019 - Middelburg

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A CHRISTMAS FEAST WITH A TWIST This year we decided to try a new Christmas menu, one with a little twist. Dished up in beautiful little dishes available from Westpack you can put an extra little Christmastouch to this feast table. Chef Evelyn Hattingh prepared the dishes and we had so much fun tasting and new crazy ideas for Christmas just popped out from everywhere on her beautifully decorated table. FETA AND PEPPADEW CHICKEN WRAPPED IN BACON 4 – 6 pieces of chicken breasts, 1 bottle peppadews chopped up, 1 container plain Feta cheese, 1 pack streaky bacon, salt and pepper and chicken spices to taste, foil and toothpicks. Take the chicken breasts and cut them in half from the side of the breast leaving you with a butterfly effect. Sprinkle salt, pepper and chicken spices onto the chicken. Crush the Feta cheese until fine and mix the peppadews with the Feta. Put the chicken on a piece of foil big enough to cover the chicken. Open the chicken so that the flat chicken is in front of you, add about two tablespoons of the Feta and peppadew mixture onto the chicken, then roll the chicken, with the filling inside up until it looks like a sausage. Wrap the bacon around it and pin it with toothpicks so that the filling does not fall out. Cover it with foil and close the ends. Let it rest for about 10 minutes. Preheat the oven to 180°C, place the wrapped chicken on an oven pan and bake for about 40 – 45 minutes. Remove, cut and serve. This dish is well complimented with a sweet chilli mayo sauce or sweet sauce. Text and photos: ZITA GOLDSWAIN. 22 Get It Middelburg\eMalahleni December 2019
SWEET AND SPICY PASTA SALAD 250ml tomato sauce, 125ml vinegar, 200g sugar, 1 big green pepper, ½ onion grated, I tsp medium curry and 1 pack small shell noodles. It is best to make this dish a day before serving. Boil the pasta al dente and let it cool down, grate the onion and put one side. Cut the green pepper into small cubes not bigger than the pasta. In a bowl mix the tomato sauce, vinegar, curry and sugar together, add the onion and green pepper to the sauce and mix well. Now add the pasta and mix well. Let it chill overnight. TRIXIES SUGAR BUNS 30g brown sugar, enough butter to cover the baking tray, 1 – 2 bags ready made bread dough and 500ml Clover cream. Preheat your oven to 180°C. Take some butter and smear it on the bottom and sides of the baking tray. Now sprinkle some sugar over the butter until it is covered. Take the dough and form small balls with your hands and place it on the baking tray until it is covered. Pour some fresh cream over the balls until the pan is half full. Sprinkle some more sugar over the balls. Bake in the oven for about 45 min until it is golden brown. Tips: You can buy the dough at any of your supermarkets. Rub some butter on your hands so that the dough doesn’t stick. The best is when the cream is ‘tameletjie’ like sticky sauce. December 2019 Get It Middelburg\eMalahleni 23
Page 1 and 2: eMALAHLENI • MIDDELBURG Jo-landri
Page 3 and 4: STEP 2 |Find the perfect gift! The
Page 5 and 6: CONTENTS GET IT Editorial Phone Mid
Page 7 and 8: Book club A trio of brilliant books
Page 9 and 10: Buffelsfontein Beard Shampoo There
Page 11 and 12: Heike Hartzenberg and Leandri van N
Page 13 and 14: Theressa and Wayne van der Walt. JP
Page 15 and 16: A handbag of good cheer A handbag f
Page 17 and 18: Elancyl Energizing Foaming Scrub cl
Page 20 and 21: Shimmer, shine and stand out from t
Page 22 and 23: Let’s get creative with the Chris
Page 26 and 27: Their reputation is at steak Have y
Page 28 and 29: Tjhoko paint champ shares some tips
Page 30 and 31: Gardening We’re planting…a fies
Page 32 and 33: Who grows there? Fun, inspirational
Page 34: Festive SpoilSeventy reasons to enj

Dec 2019 - Middelburg

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