Light fish and chicken great idea for summer Christmas

For those celebrating Christmas under blue skies and warm breezes, the traditional roast turkey or glazed ham, accompanied by stodgy vegetables doesn’t always suit the season.

Chef lecturers at Capsicum came up with this menu that embrace the warm summer Christmas South Africans are lucky to have. The menu embraces bright flavours, fresh produce and relaxed alfresco style, perfect for a long lunch on the deck or a balmy evening dinner. It also means you don’t have to spend half the day in the kitchen as the recipes are simple and easy while still remaining special.

Citrus & Herb Roast Chicken with Summer Salsa

It is ideal with a glass of chilled white wine. This recipe serves 6.

Ingredients
For the chicken:

• 1 whole chicken (1.8–2 kg)
• 2 tbsp olive oil
• 2 tbsp butter, softened
• Zest of 1 lemon + 1 orange
• 4 garlic cloves, minced
• 1 tbsp fresh thyme leaves
• 1 tbsp chopped rosemary
• Salt and pepper
• 1 lemon, quartered
  
  For the summer salsa:
• 1 mango, diced
• 1 cup pineapple, diced
• ½ red onion, finely chopped1 small cucumber, diced
• 1 red chilli, finely chopped (optional)
• Juice of 1 lime
• Small handful coriander or mint, chopped
  
  Method
• Heat oven to 200°C. Pat chicken dry. Combine oil, butter, citrus zest, garlic, herbs, salt and pepper, then rub all over the chicken including under the skin. Place lemon quarters in the cavity then roast for around 75 minutes or until juices run clear. Remove from oven and rest it for 10 minutes before carving.
• To make the salsa: Combine the mango, pineapple, onion, cucumber, chilli, lime juice and herbs. Spoon salsa over the top over the chicken before carving.

Salmon with Honey-Lime Glaze & Fresh Dill

This recipe is best done on the braai, but can be oven roasted too. The recipe serves 6–8 people.

Ingredients

• 1 whole side of salmon (1–1.2 kg)
• 3 tbsp honey
• 2 tbsp soy sauce
• Juice and zest of 2 limes
• 2 tbsp olive oil
• 2 garlic cloves, minced
• Fresh dill, chopped
• Salt & pepper

Method
Preheat your braai to a medium heat and lightly brush the grill with olive oil. Whisk together the honey, soy, lime, oil and garlic in a small bowl. Season the salmon with salt and pepper, brush generously with the marinade, then grill 10–12 minutes until just cooked. Scatter fresh dill and serve with lime or lemon wedges.

Mediterranean Couscous Salad with Feta, Tomato & Basil.

Recipe serves 8.

Ingredients

• 2 cups couscous
• 1 tbs olive oil
• 2 cups hot vegetable or chicken stock
• 1 cup cherry tomatoes, halved
• 1 Lebanese cucumber, diced
• 1 red capsicum, diced
• ½ red onion, finely chopped
• ½ cup Kalamata olives, sliced
• 150 g feta, crumbled
• 1 cup basil leaves, torn
  
  Dressing:
• ¼ cup olive oil
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• Salt & pepper
  
  Method
  Place couscous in a bowl, rub in the olive oil, then pour over hot stock and cover tightly for 5 minutes. The fluff with a fork before adding the cut tomatoes, cucumber, capsicum, onion, olives and feta. Whisk together the salad dressing ingredients and pour over the couscous. Add basil just before serving.