Holiday Time Feast

Holiday Time Feast

Christmas day is drawing closer and the cooking-related stress is only increasing.
We’re all for a stress-free Christmas cooking experience so we’ve put together a few recipes that are sure to get your guests’ taste buds tantalised.

Our first recipe is a bit of a change from the normal turkey and gammon, but it’s just as delicious and festive.

Garlic Herb Prime Rib Roast
3KG Beef Prime Rib, bone-in (aka Standing Rib roast) – you can use larger or smaller roasts Salt (I used fine sea salt)
1/2 Tbsp black pepper, freshly ground
1 tsp rosemary leaves (from 1 sprig) or 1/2 tsp dried rosemary
1/2 tsp fresh thyme leaves (from 1-2 sprigs), or 1/4 tsp dried thyme 6 garlic cloves, finely chopped
3 Tbsp olive oil
What you will need:
Kitchen string (if pre-cutting the ribs away from the roast*) A roasting pan or large cast iron skillet.

*Tips for easier carving:
Pre-cutting the bones away is optional but will make carving easier when ready to serve. Cut away the bones and tie them right back onto your roast with kitchen string, looping the string around in 1′′ intervals. Rather do it ahead than struggle with it in front of company. Removing and reattaching the ribs with string doesn’t affect the juiciness of the roast at all.

How to Make Prime Rib
1. Preheat Oven to 260 ̊C with rack in the lower third of the oven.
2. In a small bowl, stir together: 1/2 Tbsp salt, 1/2 Tbsp black pepper, 1 tsp chopped fresh rosemary
leaves, 1/2 tsp chopped fresh thyme leaves, 6 finely chopped garlic clove and 3 Tbsp olive oil.
3. Sprinkle meat all over with about 2 tsp salt, cover loosely with plastic wrap and let it rest on the counter for 3 hours to come to room temperature. The roast will bake more uniformly if it is near room temperature.
4. Pat the roast dry with paper towels then rub all over with seasoning mix. Place into a roasting pan or cast-iron skillet. Put a meat thermometer into the thickest portion of the meat and bake at 260 ̊C for 15 minutes.
5. Reduce heat to 160 ̊C and continue baking following these guidelines: 10-12 min per kilogram for rare, or 13-14 min per kilogram for medium rare, and 14-15 min per kilogram for medium.
Roast until the thermometer registers:
45-50 ̊C for rare,
50-55 ̊C for medium rare, 55-60 ̊C for Medium, 60-65 ̊C for medium well
6.Transfer to a cutting board, tent loosely with foil and rest 30 minutes before carving. If you don’t rest the roast, it will juice out and become chewy. To carve, remove the rack of ribs then slice against the grain to desired thickness (I like 1/2′′ thick).

See below to Snazzy products that will assist you in making this scrumptious meal:
The next recipe isn’t the usual suspect at any Christmas lunch but is so tasty we couldn’t bear to leave it out. This is perfect for our hot, South African summer Christmas days. Pair it with a light salad, and it’s sure to be a hit.

Bacon and Onion Quiche
2 tbsp. all-purpose flour
1 pie crust (store bought, either puff pastry or shortcrust will do) 4 tbsp. vegetable oil
2 large onions
250ml fresh cream
5 eggs
1 pack of bacon
1/2 tsp. salt
1⁄2 tsp. pepper
1⁄2 tsp. Italian Herbs

1. Preheat oven to 220 degrees C. On a lightly floured surface, roll out the pie crust; then arrange in a pie pan. Cover with plastic wrap and keep chilled in refrigerator until ready to use.
2. Chop onions roughly, then chop up bacon roughly. In a large skillet over high heat, heat 2 tablespoons oil. Cook onions until soft then add in bacon and fry until just cooked.
3. Beat fresh cream and eggs, add in flour and spices and stir well till combined. Transfer mixture into pie crust. Bake until pie is set and top is golden, 50 to 60 minutes. Let sit for 20 minutes before cutting into wedges.
We’ve got nonstick pans to help you bake a perfect quiche!


Brighten up your Christmas table with these light and tangy carrots. They’re the perfect side dish for any roast.


For the Carrots
2 lb. small carrots
1/3 c. orange juice
3 tbsp. olive oil
2 tbsp. red wine vinegar 1 1/2 tbsp. Honey Kosher salt
black pepper
1/4 c. toasted pine nuts, for serving Chopped parsley, for serving
For the Yogurt-Parsley Dressing
3/4 c. plain Greek yogurt 1 c. parsley
1 garlic clove
1 tbsp. lemon juice
1/2 tsp. ground coriander Kosher salt
black pepper

1. Preheat oven to 220 ̊C.
2. Combine carrots, orange juice, oil, vinegar, and honey on two rimmed baking sheets. Season with salt and pepper. Bake, stirring vegetables and rotating the pans once, until tender, 25 to 30 minutes. Toss carrots with any liquid on the baking sheets.
3. Make the Yogurt-Parsley Dressing: Process Greek yogurt, parsley, garlic, lemon juice, and ground coriander in a food processor, scraping down the sides of the bowl as needed, until smooth, 1 minute. Season with salt and pepper.
4. Serve topped with pine nuts, parsley, and Yogurt-Parsley dressing.
Chefs Depot have the widest range of serving and buffetware.

See a few more suggested items for the ultimate festive feast.

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