CHRISTMAS AT L'OLIVE

On the twelfth day of Christmas 
my true love sent to me...

Christmas at L'Olive Restaurant is celebrated in fine style with a sumptuous buffet where one delicious course is matched to each of the twelve days of Christmas. Chef Selwyn October devised these stunning dishes to fit the festive season. 

Settled on vibrant Andringa Street in Stellenbosch, L’Olive Restaurant has become an integral part of this historical town. From bustling breakfasts, perfect for coffee and light lunches straight through to tête à tête dinners. L'Olive, run by ICA chef students, plays a vital role in the fabric of the Institute of Culinary Arts, founded by Principal Letitia Prinsloo.

Traditionally it took the "Three Kings" 12 days to find the baby Jesus. Their arrival on the 12th day led, centuries later, to the creation of the feast of Epiphany. This was first celebrated in medieval times in France. Christmas season used to be much longer, but to return the peasants back to work earlier, the festive season was shortened ending on the 12th night being the 6th January. The first Monday following Epiphany was called Plough Monday. This was the time the farm workers were expected to return to the fields.

On the first day of Christmas my true love gave to me
A Partridge in a Pear Tree

GAME BIRD AND PEAR TERRINE

8 quails, deboned, skin removed  (±500 g meat)
200 g chicken breasts, skin removed
125 ml cream
1 egg
50 g peppawdews, chopped
10 g thyme
100 g dried pears, chopped
1 kg streaky bacon

Place the quail and chicken in a food processor and blend till fine. Add the cream and egg and blend till smooth. Remove from the food processor and place in a bowl. Fold in the peppawdews, thyme and dried pears. Cover and refrigerate. Line a terrine mould with the streaky bacon, slightly overlapping one piece over the other and leaving enough on the sides to fold over and cover. Spoon the meat mixture into the terrine mould and fold the bacon over neatly. Cook au bain marie at 160°C for 50 minutes. Remove and allow to cool. Chill for at least three hours; remove from terrine mould and slice.

On the 3rd day
Three French Hens

RATATOUILLE ROULADE

Roulade:
1l milk
a slice of onion
6 peppercorns
parsley stalks
1 bay leaf
120 g butter
120 ml flour
salt
5 eggs, separated

Line a baking tray with non-stick baking paper or make 3 paper moulds by folding the edges up and securing it with paperclips. Gently heat the milk with the onion, peppercorns, parsley and bay leaf over a low heat.  Do not allow to boil.  Cool and strain. In a clean pot, melt the butter and take off the heat. Stir in the flour until smooth.  Gradually stir in the milk, return to the heat and continue to stir until boiling point.  Simmer for 8 - 10 minutes.  Taste for seasoning and adjust if necessary.  Allow to cool slightly.  

Stir the egg yolks. Whisk the egg whites till soft peak and fold into the béchamel base. Spoon the mixture into the prepared baking trays and spread out evenly. Bake at 200°C for 8 minutes, turn the heat down and bake at 180°C for another 8 minutes. Remove from the oven and turn onto a cooling rack covered with a tea towel. Spread ratatouille vegetables evenly on the roulades and roll tightly. Leave to cool and slice.

On the 4th day
Four Calling Birds

ROASTED PETIT POUSSIN WITH PEACHES AND BAY LEAVES

8 bay leaves
16 sprigs of thyme
16 cloves of garlic, chopped
1 kg peaches, sliced
seasoning
4 baby chickens

Add the bay leaves, thyme and garlic to the peaches and season. Stuff the chickens with the peach mixture. Tie the chicken legs together with string to secure the stuffing. Season the chicken. Bake at 180°C till the chicken is golden brown and the juices run clear when pierced. (± 15 minutes.)

Never worry about the size of your Christmas tree...in the eyes of children they are 30ft tall!

Christina van Niekerk and Anneke Truter oversee the restaurant with charm and efficiency.

On the 6th day
Six Geese Playing

TURKEY SALTOM BUCCO

3 turkey breasts
20 g sage leaves
100 g Parma ham, sliced thinly
10 ml olive oil
200 ml fresh tomato sauce

Gently flatten the turkey breast. Top with the sage leaves and Parma ham. Roll up and secure with toothpicks. Heat the oil and seal the turkey in a hot pan till golden brown. Place in a preheated oven at 200°C for ±5 minutes until the juices run cleared when pierced. Remove the toothpicks and slice each portion in half. Serve covered in fresh tomato sauce.

Fresh tomato sauce:
1 onion, finely chopped
2 cloves of garlic, finely chopped
10 ml olive oil
2 tins peeled tomatoes, chopped
2 sprigs thyme
2 sprigs rosemary
1 tsp sugar
seasoning (salt and pepper)

Heat the oil and sauté the onion until soft and translucent.  Add the garlic and sauté 1 minute.  Add the tomato and herbs.  Simmer for 10 minutes.  Remove the herbs.  Add the sugar and season to taste.

On the 7th day
Seven Swans Swimming

FLOATING ISLAND

Crème anglaise:
250 ml milk 
2 egg yolks
25 g castor sugar  

Gently heat the milk over low heat.  Do not allow to boil.  Cream the egg yolks with the sugar until thick and light.  Add a little of the warm milk to the egg mixture and stir well.  Gradually add the rest of the milk. Return to the heat and stir continuously until the sauce has thickened enough to coat the back of a spoon. Allow to cool.  Pour enough anglaise into each serving bowl to cover the bottom.

French meringue:
4 egg whites
2 ml salt
1 ml cream of tartar
250 g castor sugar
1l milk

Whisk the egg whites, together with the salt and cream of tartar, until soft peaks form. Continue whisking, while gradually adding the sugar, until the mixture is glossy and stiff. Gently heat the milk over low heat to just before boiling point. Using two spoons, make seven quenelles (egg shape dumplings) and place in hot milk. Allow to cook for 5 minutes, gently spooning hot milk over it. Remove with a slotted spoon and serve on top of the anglaise.

Christmas time wishes for warmth and good cheer, happiness now and in the New Year!

On the 8th day
Eight Maids Milking

ICE COLD EGG NOG

65 g castor sugar
6 eggs, separated
1.2 l milk
2 star anise
2 cinnamon sticks
300 ml thick cream
200 ml brandy
5 ml vanilla essence
1 whole nutmeg
60ml prickly pear syrup

Whisk the egg yolks and sugar together until light.  Add the milk and mix well.  Add the star anise and cinnamon.  Simmer over a low heat until the mixture starts to thicken.  Strain and add ½ the cream.  Allow to cool.  Whisk the remaining cream until thick.  Whisk the egg whites until soft peak.  Fold both the cream and egg whites into the custard mix.  Stir in the brandy and vanilla essence.  Chill well in the refrigerator.  Pour in eight shot glasses and serve sprinkled with grated nutmeg and drizzled with prickly pear syrup. 

On the 9th day
Nine Ladies Dancing

CHARLOTTE RUSSE WITH LADIES FINGERS

Lady fingers:
3 egg yolks
 85 g castor sugar
2 egg whites
80 g cake flour, sifted
1 ml salt  

Cover a flat baking tray with non-stick baking paper.  Cream the egg yolks and 25 g sugar together until light and creamy.  Whisk the egg whites until soft peak.  Gradually add the rest of the sugar while whisking until the mixture is glossy and stiff.  Fold the meringue mixture into the yolk mixture until evenly incorporated.  Fold in the flour and salt.  Put the mixture in a piping bag and pipe into desired lengths onto the baking tray.  Bake in a preheated oven at 200°C for 15 minutes.  Allow to cool, sprinkle with castor sugar and store in an airtight container.   

Bavarois:
500 ml milk 
4 egg yolks
100 g sugar
15 g gelatine powder, dissolved
500 ml cream

Gently heat the milk over low heat.  Do not allow to boil.  Cream the egg yolks with the sugar until thick and light.  Add a little of the warm milk to the egg mixture and stir well.  Gradually add the rest of the milk. Return to the heat and stir continuously until the sauce has thickened enough to coat the back of a spoon.  Stir the gelatine into the custard and allow to cool slightly while stirring.  Whisk the cream until thick.  Fold into the cool custard mixture. 

To Assemble: Line a Bavarian mould with nine ladyfingers. Pour the bavarois mixture gently into mould and place in the refrigerator until set.

On the 10th day
Ten Lords Leaping

RARE ROAST SIRLOIN, YORKSHIRE PUDDINGS WITH HORSERADISH CREAM

Yorkshire pudding:
250 ml cake flour
2.5 ml baking powder
2 ml salt
4 large eggs
250 ml milk
5 ml vinegar
Oil

Sift the flour, baking powder and salt together.  Whisk the eggs together with the milk.  Add the vinegar.  Whisk the liquid into the flour mixture until well blended and air bubbles are forming on the surface.  Allow to rest in the refrigerator for 1 hour.  Preheat the oven at 200°C.  Pour 2.5 ml of oil into the base of each mould of a deep 10-hole muffin pan.  Heat the pan in the oven until the oil just starts smoking.  Gently rotate the pan to coat the sides of the mould.  Pour the batter into each of the hot moulds and bake for 10 – 15 minutes until the puddings are well risen and golden brown.

Rare roast sirloin:
1 kg Sirloin, whole
seasoning
oil
20 asparagus spears, blanched

Season the sirloin well.  Heat the oil in a pan and sear the sirloin until brown. Place in preheated oven at 180°C and roast until medium-rare. Allow 15 minutes roasting time for each 450g of meat, with an additional 15 minutes added.  Allow to rest for 10 minutes and slice thinly.  Wrap around two asparagus to form ten portions and serve with the horseradish cream and Yorkshire puddings.

Horseradish cream:
250 ml cream
20 ml creamed horseradish

Whisk the cream until stiff and fold in the creamed horseradish.  Season to taste.

On the 11th day
Eleven Pipers Piping

CHRISTMAS BAKED ALASKA

Italian Meringue:
4 egg whites 
125 ml water
200 g granulated sugar

Use a Kenwood mixer with whisk attachment.  Place the egg whites in the mixing bowl.  Mix the sugar and water together over low heat.  Stir until the sugar is dissolved.  Bring to boiling point and simmer until the sugar syrup reaches a temperature of 115°C (soft ball stage).  Use a sugar thermometer to measure the temperature or drop a little sugar syrup into cold water and test the consistency.  Start whisking the whites at high speed.  Simmer until the sugar reaches 118°C (hard ball stage).  Take off the heat and lower the mixer speed to medium.  Gently pour the sugar syrup into the egg whites, taking care not to have it splatter.  Return the mixer to high speed and continue to whisk until the meringue is cooled down and has formed stiff peaks. 

Sponge cake:
1 egg 
30 g sugar
30 g cake flour, sifted
15 g butter, melted

Whisk the egg and sugar together over a double boiler until the mixture is thick and fluffy (± 45°C).  Take off the heat and continue whisking until the mixture is slightly cool and receding in volume. Fold in the flour.  Mix in the butter.  Pour the mixture into a prepared cake tin and bake in a preheated oven at 180°C for 20 – 25 minutes.

Christmas ice-cream:
250 ml milk
125 ml cream
4 egg yolks
100 g sugar
5 ml vanilla essence
20 g fruitcake mix
10 g candied peel
15 g raisins
25 ml brandy

Gently heat the milk and cream over low heat.  Do not allow to boil.  Cream the egg yolks with the sugar until thick and light.  Add a little of the warm milk to the egg mixture and stir well.  Gradually add the rest of the milk. Return to the heat and stir continuously until the sauce has thickened enough to coat the back of a spoon.  Allow to cool and add the vanilla.  Pour the mix into an ice-cream churner and churn until almost set.  Gently fold in the rest of the ingredients and allow to set completely in the freezer.

To Assemble: Cut eleven round bases out of the sponge cake.  Spoon a ball of ice cream onto the middle of each cake. Pipe meringue around the ice cream in a spiral movement until the ice cream is completely covered and the desserts resembles igloos.  Place a clean quail eggshell on the top of each dessert.  Place in the freezer for at least 12 hours. Bake in a preheated oven at 200°C until golden.  Pour Scottish whiskey in the eggshell, flambé and serve immediately.

On the 12th day 
Twelve Drums Drumming

SPICED DRUM MUFFINS

450 g dry fruitcake mixture
130 g dates
25 g glazed cherries
125 ml brandy
10 ml bicarb of soda
125 ml water
5 ml vanilla essence
200 g sugar
25 g butter
2 eggs
275 g cake flour
10 ml baking powder
Pinch of salt
marzipan

Combine the fruitcake mixture, dates, cherries and brandy.  Sprinkle over the bicarb of soda and add the water.  Allow to stand for 30 minutes.  Add the vanilla.  Cream the sugar and butter together until smooth.  Whisk in the eggs one-by-one.  Sift together the flour, baking powder and salt.  Stir the fruit mixture into the egg mixture.  Fold in the dry ingredients.  Take care not to over mix.  Spoon the batter into 12 greased paper cup moulds and bake in a preheated oven at 180°C for 10 – 12 minutes.  Make miniature drum sticks out of the marzipan and place on top of the muffins.  

It is Christmas in the heart that puts Christmas in the air.