The festive season is here and we are in full swing preparing for plenty of family visits and decadent holiday menus. H&G chatted with celebrity chef Mogau Seshoene, award-winning cookbook author and more lovingly referred to as ‘The Lazy Makoti’ (her brand that was founded back in 2014). Mogau has a great passion for food and a deep love for family as she happily shared her holiday menu with us of easy recipes she will be preparing this festive season to keep all her guests smiling with their tummies full.
Along with this festive feast, chef Mogau has collaborated with Woolworths to release a new homeware collection that is all about family, food and fun. From mixing bowls to cookie guns, tea towels and aprons, ‘The Lazy Makoti’ did not skip a beat with these items that stem from the heart. “I am so grateful to share my love for traditional South African food and family-hood through this kitchenware collection. It embodies everything I love about being a chef, food content creator and cookbook author. It’s all about removing the fuss from preparing meals and making it an exciting experience that can be shared with friends and family,” says Mogau. “With this collection, I once again open up my heart to let my love for food flow to your kitchen. I hope all the ladies who will be transitioning to becoming umakoti this festive will also feel the love through the range.” The kitchenware consists of 8 items and is available in store and online exclusively to Woolworths.
Lamb Roast and Potatoes
When preparing for the holidays, chef Mogau Seshoene is tucking into the best lamb roast that is juicy, tender and so easy to put together. Lamb roast, gravy and hasselback potatoes will never steer you wrong this festive season. The prep time only takes 20 minutes, with an hour for resting, and 1 hour 40 minutes to cook, easily serving a family of 6.
Ingredients
3 tablespoons (45 ml) Dijon mustard
2 tablespoons (30 ml) honey
2 teaspoons (10 ml) dried mixed Mediterranean herbs (rosemary, thyme, oregano)
2½ kg leg of lamb
salt and freshly ground
pepper to taste
6 potatoes
4 red onions, peeled and quartered
1 garlic bulb, halved
3 tablespoons (45 ml) olive oil
couple of sprigs fresh thyme or rosemary
1½ cups (375 ml) lamb or beef stock
Method
1. Mix the mustard, honey and herbs together in a bowl.
2. Pat the lamb dry with kitchen paper, and rub with the honey-mustard mixture. Season liberally with salt and pepper. Leave to sit at room temperature, covered, for 1 hour.
3. Preheat oven to 200 °C and peel the potatoes and slice in a hasselback style (thinly sliced but left joined at the bottom).
5. Put the potatoes, onion and garlic in a deep roasting pan. Drizzle with olive oil and season with salt and pepper. Add thyme or rosemary sprigs.
6. Place the lamb on a rack over the vegetables. Cook for 20 minutes.
7. Reduce temperature to 180 °C. Pour the stock into roasting pan down the side of (not over) the lamb. Cook for 1 hour and 20 minutes.
8. Remove from oven and transfer the lamb onto a platter. Cover loosely with foil and leave to rest for 20 minutes.
9. Arrange the vegetables on a serving tray. Carve the meat and serve on top of the vegetables.
Beetroot and Fig Salad
With such a more-ish main course, keep your sides light and easy with this bright beetroot and fig salad. Not only do the colours pop off your plate, but are loaded with antioxidants, keeping it fresh and healthy this holiday. A quick 15 minutes to prepare and this salad is good to go.
Ingredients
2 cups (500 ml) rocket
1 cup (250 ml) cooked cubed beetroot
3 or 4 figs, quartered
¼ cup (60 ml) walnuts
1 feta round
For the dressing:
2 tablespoons (30 ml) olive oil
1 tablespoon (15 ml) balsamic vinegar
1 tablespoon (15 ml) honey
salt and pepper to taste
Method
1. Wash the rocket well, pat dry and place in a serving bowl.
2. Scatter over the beetroot, figs and nuts. Crumble the feta over.
3. Combine the dressing ingredients and mix well. Drizzle over the salad.
Sorghum Rainbow Salad
Sorghum is a proudly South African ingredient that’s loved by many but we bet you didn’t know that, much like couscous, you can include it in salads as well. With a bit of overnight prep time and 40 minutes to cook, this sorghum rainbow salad is sure to become everyone’s favourite.
Ingredients
1 cup (250 ml) sorghum,
soaked overnight, then drained
3 cups (750 ml) water
1 cup (250 ml) cherry tomatoes
1 feta round, crumbled
1 red onion, finely chopped
½ cucumber, chopped
1 cup (250 ml) finely chopped herbs (parsley, chives, dill)
salt and pepper to taste
Method
1. In a medium pot, cook the sorghum in the water till soft, about 40 minutes. Drain and leave to cool.
2. Place the sorghum in a large bowl, along with the tomatoes, feta, onion, cucumber and herbs.
3. Season well and toss to combine.
Summer Berry Trifle
A showstopper of note, this summer berry trifle dessert is always a crowd pleaser. From its visual layers on display to the multitude of textures with every bite, this trifle is a great way to end off your festive feast. As long as you plan this the evening before, preparation takes a mere 25 minutes to put together.
Ingredients
¾ cup (190 ml) strawberry or raspberry jam
2 cups (500 ml) sliced strawberries
2 cups (500 ml) raspberries
2 cups (500 ml) blueberries
1½ cups (375 ml) whipping cream, cold
1 tub cream cheese, at room temperature
¾ cup (190 ml) castor sugar
1 teaspoon (5 ml) vanilla essence
1 packet Boudoir biscuits
extra berries and fresh mint to garnish
Method
1. Heat the jam in a large bowl in the microwave until hot, which should be about 1 minute. Add the fresh berries and toss to coat evenly.
2. In a separate large bowl, whip the cream until stiff peaks form, about 4 minutes and set aside.
3. In another separate large bowl, beat the cream cheese with the sugar until smooth, about 3 minutes and add the vanilla essence and combine well.
4. Add the whipped cream to the cream cheese mixture in three batches, folding in gently each time, until well combined.
5. Cover bottom of a trifle dish or deep glass bowl with a layer of biscuits, breaking into pieces as necessary. Follow with a third of the berry-jam mixture, then a third of the cream-cheese mixture. Continue layering in this way (biscuits, berry-jam mixture, cream cheese mixture), ending with the cream cheese mixture.
6. Garnish with berries and mint and refrigerate for at least 6 hours before serving.
