Christmas Starters to Start the Celebration
South African Christmas lunches and dinners often begin with light, vibrant starters that awaken the palate. Popular options include prawn and avocado salad with a citrus dressing, smoked snoek pâté on crostini, or tomato, basil and mozzarella skewers drizzled with balsamic glaze. These dishes are fresh, visually appealing, and perfectly suited to the summer climate, allowing guests to enjoy bold flavours without feeling too heavy before the main course.
1. Prawn and Avocado Salad
Serves 4
Ingredients:
- 400g cooked prawns, peeled
- 2 ripe avocados, diced
- 1 small red onion, finely chopped
- Juice of 1 lime
- 1 tbsp olive oil
- Fresh coriander leaves, for garnish
- Salt and pepper, to taste
Method:
- In a bowl, combine prawns, avocado and red onion.
- Drizzle with olive oil and lime juice.
- Season with salt and pepper.
- Garnish with coriander leaves and serve chilled.
Tip: Serve in small glasses or on crisp lettuce leaves for an elegant starter.
2. Cape Malay Spiced Butternut Soup
Serves 6
Ingredients:
- 1 medium butternut, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp curry powder
- 1 litre vegetable stock
- 200ml cream
- Salt and pepper
Method:
- Sauté onion and garlic until soft.
- Add spices and cook for 1 minute.
- Add butternut and stock, simmer until tender.
- Blend until smooth, stir in cream, season and serve hot.
Mains for a Memorable Festive Table
The centrepiece of any South African Christmas is the main dish, often reflecting the country’s love for hearty, flavourful cuisine. Traditional favourites include roast turkey with apricot glaze, leg of lamb with rosemary and garlic, or beef fillet with a red wine jus. For coastal homes, grilled linefish with herb butter or whole crayfish with lemon and garlic are popular. Accompaniments such as roasted seasonal vegetables, potato bake, butternut and feta salad, and chutney-infused rice dishes complete the festive spread.
1. Roast Chicken with Citrus and Herb Butter
Serves 8–10
Ingredients:
- 1 whole chicken
- 100g butter, softened
- Zest of 2 oranges and 1 lemon
- 3 garlic cloves, crushed
- Fresh rosemary, thyme and sage
- Salt and pepper
Method:
- Preheat oven to 180°C.
- Mix butter with citrus zest, garlic, herbs, salt and pepper
- Loosen skin of turkey and rub butter underneath and over skin.
- Roast 2–2.5 hours, basting occasionally.
- Rest before carving.
2. Grilled Linefish with Lemon and Herbs
Serves 4
Ingredients:
- 4 linefish fillets (e.g., hake or kingklip)
- Juice of 1 lemon
- 2 tbsp olive oil
- Fresh dill and parsley
- Salt and pepper
Method:
- Preheat grill or braai.
- Rub fish with olive oil, lemon juice, herbs, salt and pepper
- Grill 3–4 minutes per side until cooked through.
- Serve with a light green salad or roasted vegetables.
3. Leg of Lamb with Garlic and Rosemary
Serves 6–8
Ingredients:
- 2kg leg of lamb
- 4 garlic cloves, sliced
- Fresh rosemary sprigs
- Olive oil, salt, and pepper
Method:
- Preheat oven to 180°C.
- Make small slits in the lamb, insert garlic and rosemary.
- Rub with olive oil, salt and pepper.
- Roast 1.5–2 hours, basting occasionally.
- Rest 15 minutes before carving.
Desserts to Sweeten the Season
No South African Christmas is complete without indulgent desserts. Iconic treats include malva pudding with a warm cream sauce, peach melba pavlova topped with fresh summer fruits, or Christmas trifle layered with sponge, custard, berries and cream. Lighter options like citrus fruit tarts or mini pavlovas with passionfruit curd are perfect for balancing a rich meal while still feeling celebratory in the summer heat
1. Classic Pavlova with Summer Fruits
Serves 6–8
Ingredients:
- 4 egg whites
- 200g castor sugar
- 1 tsp vinegar
- 1 tsp cornflour
- 300ml cream
- Seasonal fruits (kiwi, berries, mango)
Method:
- Whisk egg whites to stiff peaks.
- Gradually add sugar, then fold in vinegar and cornflour.
- Shape on baking tray and bake 1 hour at 120°C.
- Cool, top with whipped cream and fresh fruits.
2. Malva Pudding with Amarula Sauce
Serves 6–8
Ingredients:
- 1 cup sugar
- 2 large eggs
- 1 tbsp apricot jam
- 1 cup flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp butter, melted
- 1 cup milk
Sauce:
- 1/2 cup cream
- 1/4 cup butter
- 1/4 cup sugar
- 2 tbsp Amarula
Method:
- Preheat oven to 180°C.
- Beat sugar and eggs, add jam and butter.
- Fold in flour, baking soda, salt, milk.
- Bake 35–40 minutes.
- Mix sauce ingredients and pour over warm pudding.
3. Peach Melba Tartlets
Serves 6
Ingredients:
- 6 mini tart shells
- 2 peaches, sliced
- 150g raspberries
- 100ml cream
- 2 tsp icing sugar
Method:
- Whip cream with icing sugar.
- Fill tart shells with cream.
- Top with sliced peaches and raspberries.
Tips for a Successful Christmas Spread
- Plan ahead: Many dishes, including roasts and desserts, can be prepped the day before to ease stress.
- Balance flavours: Offer a mix of sweet, savoury, and fresh dishes to cater to all tastes.
- Use seasonal ingredients: Local peaches, nectarines, figs, and herbs enhance flavour while keeping dishes bright and summery.
- Presentation matters: Colourful plating, fresh garnishes, and festive touches elevate the experience.
South African Christmas lunch and dinner recipes combine tradition, seasonal ingredients, and vibrant flavours. From refreshing starters to show-stopping mains and indulgent desserts, a well-curated festive menu ensures your celebration is memorable, delicious, and perfect for the warm summer season.
Credits
Images: Pexels, AfriForum, Sainsbury Magazine
