Recipe by Jackie Cameron

Roasted vegetables are delicious. My particular preference is to roast Mediterranean veggies. Think courgettes (zucchini / baby marrow), aubergines (brinjals / eggplant), sundried tomatoes, olives and mushrooms. I include butternut and lots of rosemary to add a South Africa flavour. Place these vegetables on a crusty whole-wheat croute layered with gorgonzola, white caramelised onions, and finally a coriander crème. This offers a scrumptious savoury kick of note!

Recipe by Jackie Cameron

Another favourite is what I call a beef salsa. Guests often refer to it as a ceviche because it’s citrus marinated. However, it’s actually a tartar as it’s finely-chopped, raw beef fillet. Some guests are apprehensive when hearing the word “tartar”. Fear not; this is a taste explosion! Crunchy, finely-sliced snap peas add texture and all the flavours are enhanced with a creamy homemade aioli. Every mouthful embraces a harmony of ginger, chilli, garlic, sesame seeds and snipped chives.

Recipe by Jackie Cameron

Every household should have a roll of phyllo pastry in the freezer at all times. Phyllo is so very versatile. It lends itself to sweet (apple strudel and baklava) and savoury (meat and /or vegetable fillings in the form of pies). In this instance, I suggest individual Parma ham, broccoli and country mushroom filled phyllo tulips. This “new-age” quiche looks great and tastes even better!

Recipe by Jackie Cameron

I always “shotgun” the cleaning, deboning and portioning of fresh Norwegian salmon because there are always a few slivers that go begging. Nothing is more tantalising than this salmon drizzled with Kikkoman soya sauce. The combination will be remembered for its freshness and sheer simplicity. For the ideal light lunch I suggest preparing a few slices of fresh salmon, or any fresh fish of your choice, cured with soya sauce. Serve this with red onions, freshly-picked fennel, croutons and homemade mayonnaise. This satisfies the appetite leaving you feeling fulfilled not gorged.

Recipe by Jackie Cameron

A starter of smoked salmon rolls filled with horseradish crème and topped with micro greens is delectable. Add herbed croutons, cherry tomatoes, red onions and a squeeze of fresh lemon juice and the result is a mouth-watering explosion of textures and flavours. Dreamy!

Recipe by Jackie Cameron

I prefer ending a meal on a savoury note and my current favourite is creamy gorgonzola-filled strawberries, and camembert topped with honey, white-wine poached apples, finely sliced celery and walnuts. Perfection!

Recipe by Jackie Cameron

Dessert means time to relax so serve something effortless such as crispy crunchy popcorn, smooth-textured Turkish Delight and decadent hand-made chocolate truffles. However, if you still have the energy I suggest heart-shaped lavender biscuits. Serve these with a white chocolate and lemon mousse finished with hot roasted hazelnuts, pomegranate rubies and Belgian chocolate sauce. Always a hit!

Recipe by Jackie Cameron

An orange and Cointreau granite, semi-frozen ice, with freshly-picked rose geranium and smoky campfire olives is a superb palate cleanser. Enticing!

Recipe by Jackie Cameron

Dessert means time to relax so serve something effortless such as crispy crunchy popcorn, smooth-textured Turkish delight and decadent hand-made chocolate truffles.

Recipe by Jackie Cameron

After the delicately flavoured first course, I suggest a robust main dish. Pan-seared beef fillet, cooked to your required preference, with fresh asparagus and an intense garlic and mushroom risotto will fill your heart and satisfy your appetite. Superb!

Recipe by Jackie Cameron

Dessert means time to relax so serve something effortless such as crispy crunchy popcorn, smooth-textured Turkish delight and decadent hand-made chocolate truffles.

Recipe by Jackie Cameron

Dessert means time to relax so serve something effortless such as crispy crunchy popcorn, smooth-textured Turkish delight and decadent hand-made chocolate truffles.

Christmas Leftovers Dessert

Recipes by Jackie Cameron

Yesterday’s traditional eggnog – if you have leftovers, that is – can be frozen using the same method as you would when making ice cream. Serve this with fresh cherries and hot cherry sauce. You’ll never have made too much!

Christmas cake made into balls, drizzled with brandy and coated in crumbled shortbread and a dusting of icing sugar makes an unusual, morish treat.

One of my favourite flavour combinations is rich fruitcake with mature cheddar. The union of sweet and savoury tickles the taste buds while tantalising the appetite.

Most occasions call for a selection of cheeses and this, generally, results in many small portions of cheese leftovers.  Place the off-cuts neatly together and top with fresh or preserved fruit, nuts and hot caramelised sugar. This crispy, crunchy extravagance oozes splendid flavours.

Christmas Leftovers Lunch

Recipe by Jackie Cameron

Lunch on the Day of Goodwill should be relaxed and stress-free. I could suggest recipes for pizza, pasta, risotto and quiche with all the leftover meat but, because my mom makes the very best glazed gammon, I choose to serve it on an elegant platter with a few mouth-watering salads. These include a creamy, spiced rice salad using the left-over rice. I wait 365 days for this treat! Its simplicity never ceases to impresses me.

Christmas Leftovers Breakfast

Recipes by Jackie Cameron

The kitchen door will hardly have closed on Christmas supper when it’s reopened for breakfast the following day. Vegetables from yesterday’s gourmet lunch can kick-start day two’s laid-back celebrations. I create an irresistible “bubble ’n squeak” corn fritter and serve it with scrambled egg to which I’ve added freshly-picked herbs. With smoked salmon rosette, cream cheese and the optional caviar, I add a final delicious touch. This, served with crispy, crunchy homemade bread drenched in butter, is scrumptious.