Boxing Day â an easy lunch after the big day
The crazy day is over and you just want to relax, watch the Boxing Day test, hang at the beach or go to the park with the kids riding their new bikes.
The last thing you want to do is spend hours in the kitchen, and as very few shops are open you need something easy to cook for lunch.
Even though I am partial to leftovers, maybe add a nice easy fillet of beef, either roasted in the oven or sliced and cooked on the BBQ as steaks
Add a few easy salads then you have a very easy and tasty lunch. The trick here is in the presentation – it may be left over ham and turkey but if it’s served on lovely big white platters with groovy servers and little posts of interesting mustards, redcurrant jelly and cranberry sauce, it will still look fabulous and fresh. And with the new salads, it won’t scream yesterday’s food.
Potato Salad – an oldie but a goodie and everyone loves it (serves eight)
- 1.5 kg chat potatoes, cooked and quartered
- Bunch of spring onions, cleaned and chopped finely
- Chives, chopped finely
- ¾ cup pine nuts toasted
- 1 cup mayonnaise – homemade is best!
- ¼ cup sour cream
- Keep half the chives and ¼ cup of the pine nuts aside.
- Mix all the other ingredients together.
- Place on a long oval platter and sprinkle over the chopped chives and pine nuts you kept aside.
- 6 egg yolks
- 1½ tablespoon seed mustard
- 1 to 1 ½ cups sunflower oil
- 1½ tablespoons white vinegar
- Process the egg yolks, mustard, salt and pepper in a food processor for five minutes, in which time the egg mixture will have doubled in size.
- With the motor still running, add the oil in a fine stream adding ½ tbsp of vinegar for every ½ cup of oil.
- The end result will be a mayo with thick creamy consistency. It will keep in the fridge till the expiry date of the eggs you have used in it.
Rocket and couscous salad (serves eight)
- 300g baby rocket
- 2 cups prepared couscous
- 1 punnet cherry tomatoes, halved
- ½ cup toasted almonds or almonds slivers
- 1 cup caramelized onions (about 4 onions)
- ½ cup chopped flat leaf parsley
- ¾ cup chickpeas (if you don’t have time to prepare fresh, use tinned)
- 2 tablespoons of olive oil
- Mix all ingredients together.
Green salad (serves eight)
- 500g spinach
- ½ cucumber, chopped
- 3 avocadoes
- Sundried tomatoes
- 250g beans, blanched
- 250g sugar snap peas, blanched
- 2 bunches asparagus, each spear cut into three and blanched
- Toss all the ingredients together and drizzle a small amount of olive oil over the top.
Published: Saturday, December 18, 2010
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