The adults will enjoy this as much as the kids, but we dare not admit how much we love chips with a dip!

1 x 160 g Pringle's lite chips
1 x 300 ml Ina Paarman's Thousand Island Salad Cream

Arrange the chips on a plate. Add a generous bowl of the Thousand Island Salad Cream and invite all to dip and enjoy.

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Tuna or salmon are also good to use if yellowtail is not available. The trick is not to overcook the fish so it is still slightly pink inside.

250-300 g yellowtail - select a long thin piece
Ina Paarman's Fish Spice
2 T (30 ml) canola oil
2 T (30 ml) Wasabi paste
¼ cup (60 ml) lemon thyme leaves
heavy duty foil
50 g salmon or rainbow trout roe
1 punnet salad leaves (best choice is a mixture of rocket, watercress and baby spinach)
1 x 200 ml Ina Paarman's Honey & Soy Coat & Cook Sauce

Season the fish with Fish Spice and brush with oil. Preheat a ribbed griddle pan until smoky hot and sear the fish on both sides until nicely marked but not cooked through. Remove the fish from the pan and spread all round with wasabi paste. Sprinkle with lemon thyme. When cold wrap in foil and refrigerate overnight to firm.

TO SERVE
Unwrap the fish and slice on the diagonal with a very sharp knife into 5 cm thick slices.

Divide the salad leaves between the plates. Top with sliced fish, 2 slices per plate. Spoon a little rainbow trout roe on each slice. Cut the tiniest hole in one of the top corners of the Honey & Soy sauce.

Drizzle the sauce generously back and forth over the salads.

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The taste of Christmas on a sosatie stick! Best of all, these kebabs can be prepared well in advance and only take a few minutes to cook on the braai, under a grill or in the oven.

TURKEY
3-4 turkey breasts, cubed 3 cm x 3 cm
Ina Paarman's Garlic & Herb Seasoning
Ina Paarman's Herb Salad Dressing

Season the turkey lightly with the Garlic & Herb Seasoning and toss with the Herb Dressing in a glass mixing bowl. Cover and refrigerate overnight.

FORCEMEAT FRIKKADELLS
1 T (15 ml) butter
1 T (15 ml) olive oil
1 onion, finely chopped
125 g streaky bacon, finely chopped
250 g button mushrooms, grated coarsely
500 g extra lean minced beef
1½ t (7,5 ml) Ina Paarman's Meat Spice
1 x 100 g Ina Paarman's Poultry Stuffing Mix
1/3 cup (80 ml) water
1 egg

Heat a heavy based frying pan. Add the butter and oil and sauté the onion, slowly for about 10 minutes, until limp. Add the bacon and cook for a further 3 minutes. Add the mushrooms and stir-fry until the mixture is quite dry. Allow to cool slightly.

Place the mince in a large bowl. Add the Meat Spice, cooked onion mixture and dry Poultry Stuffing Mix. Mix the water and egg together and add to mince. Using your hands or a fork, mix everything together until just blended - do not over mix as mixture could become dry.

Allow to rest for 10 minutes before rolling into small balls the size of a walnut. (about 3 cm in diameter). Cover and refrigerate overnight.

TO ASSEMBLE AND COOK
Thread the forcemeat frikkadells onto wooden skewers, alternating with the marinated and cubed turkey breasts. Cook over slow coals, turning regularly and basting with a little more of the Herb Dressing.

If preferred the kebabs can be cooked in the oven. Preheat oven to
180°C. Spread a little olive oil on the bottom of an oven proof dish, drizzle a bit more oil over the kebabs and bake, uncovered, for 20-25 minutes.

VARIATION:

Replace turkey breasts with 6 chicken or duck breasts. Our Lemon & Herb Coat & Cook Sauce is also an excellent marinade in place of the Herb Salad Dressing.

CHEF'S TIP:

Make sure the braai grid is spotlessly clean and well oiled. Loosen kebabs before turning them as the frikkadells tend to stick to the grid.

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These are so easy baked in the oven or on a covered braai. Delicious served at room temperature the next day.

750 g baby onions, peeled
1 x 300 ml Ina Paarman's Italian Balsamic Vinaigrette
1 kg chipolata sausages
125 g streaky bacon, cut into 5cm lengths
200 g soft dried apricots

Preheat oven to 180°C. Spread the baby onions out in a big black oven pan. Toss with the whole bottle of Vinaigrette. Roast open for 40 minutes.

Add sausages, bacon and apricots and stir to mix well.

Make sure everything is well coated with vinaigrette. Continue roasting for another 40-50 minutes until the sausages are browned and the bacon crispy.

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A delicious family friendly dish that will also be a great hit with the vegetarians.

700 g baby potatoes, each cut into 4 wedges
Ina Paarman's Potato Spice
1 punnet (250 g) portabellini mushrooms, each cut into 4 wedges
2 T (30 ml) Ina Paarman's Brown Onion Soup & Gravy Powder
1 cup (250 ml) water
1 cup (250 ml) fresh cream

Preheat the oven to 180°C. Season the potatoes lightly with Potato Spice. Toss with the mushrooms and dish into a large ovenproof dish.

Mix together the Brown Onion Soup Powder, water and fresh cream. Pour over the dish. Bake for 1 hour until nicely browned.

VARIATION:

Top the potatoes with ½ cup grated cheese mixed with ½ cup fresh white bread crumbs into which you have stirred 1 T melted butter or olive oil.
This mixture can be sprinkled over during the final 20 minutes of baking.

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The classic combination of tomato, mozzarella and basil never fails to please. Try this variation.

6-8 very ripe smallish roma tomatoes
Ina Paarman's Green Onion Seasoning
½ cup (125 ml) grated mozzarella cheese
2 T (30 ml) Ina Paarman's Basil Pesto
fresh basil to garnish

Slice the tomatoes in half from the stem end to the base. Remove the insides with a teaspoon. Season the insides of the tomato halves lightly with the Green Onion Seasoning. Keep the pulp to use in a pasta dish or stew.

Mix the mozzarella cheese with the Basil Pesto. Spoon this mixture back into the tomato halves.

Arrange, each tomato half, rounded side up, on a large basil leaf. Place on a serving dish. Garnish just before serving with more basil.

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We emphasize the lovely traditional Christmas flavours with cheese, nuts and dried fruit.

1 x 200 g punnet washed baby spinach (we used red-veined variety)
125 g soft dried pears, finely sliced
50 g blue cheese
½ cup (50 g) shelled walnuts
½ cup (125 ml) Ina Paarman's Blue Cheese Salad Dressing

Toss the leaves with the sliced pears. Top with crumbled blue cheese and walnuts. Add dressing just before serving.

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If you have a loose-bottom flan tin use it to make this tart. The pecan crust will crisp up beautifully and brushing the baked crust with melted chocolate keeps it crisp. Add the berries just before serving, they look divine dusted with edible gold dust (available at The Baking Tin) and piped with a lattice of melted chocolate.

PECAN CRUST
1 cup (100 g) pecan nuts
10 tennis biscuits
4 T (60 ml) soft brown sugar
½ t (2,5 ml) ground cinnamon
4 T (60 ml) melted butter
150 g easy melt dark chocolate

Preheat the oven to 170°C. Chop the pecan nuts and biscuits in a processor until crumbed. Add the sugar, cinnamon and melted butter. Pulse until blended and moist clumps form. Press the mixture onto the base and up the sides of a 22-23 cm spring form tin. Bake for 15 minutes until golden and crispy. Leave to cool. Brush the base and up the sides with melted chocolate.

MOUSSE FILLING
1 cup (250 ml) water
1 x 310 g Ina Paarman's Chocolate Mousse Mix
1 cup (250 ml) fresh whipping cream

Measure water into a medium sized mixing bowl. Sprinkle contents of Chocolate Mousse pack over the water and beat until well blended. Cover with clingfilm and leave in the fridge for 15 minutes.

In a smaller mixing bowl, whip the cream until soft peak stage. Remove the mousse mixture from the fridge and using the same beaters, whip again for 1 minute until smooth. Gently fold the whipped cream into the mousse using a spatula or metal spoon and stir until evenly blended.

Pour into the cooled pecan crust. Cover and refrigerate overnight.

BERRY TOPPING
300-500 g raspberries, blueberries, strawberries, cherries, pomegranate seeds or a mixture of your choice.
1 t edible gold dust
50g easy melt chocolate

Top the tart with berries. Sprinkle with gold dust and pipe with chocolate.

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