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What’s cooking in your kitchen this Christmas? Will it be a traditional spread - or else you face rioting from the family? Or are you planning on some thing a little different? If you are looking for a little Yuletide inspiration, read on as Brahman Hills executive chef Jan Louis Van der Schyff gives you a couple of his very own Christmas recipes right out of the Brahman Hills kitchen.

Brahman Hills Yorkshire Pudding

A perennial favourite around the world - the Yorkshire Pudding - has its origins somewhere in the murky past of the north of England. It may seem odd that such a simple list of ingredients create a dish that is fought over come Christmas time, but the answer is simple. It just tastes that good. ‍

Ingredients‍

• 1 Cup plain flour
• 1 Cup milk
• 1 Cup egg mix
• Pinch of salt and pepper
• Sunflower/vegetable oil (not olive oil - it doesn’t get hot enough)‍

Method

Brahman Hills Christmas Trifle

Ah, the dessert of choice for yesteryear and now enjoying a new lease on life thanks to a nostalgic return to the puddings of our childhood. Yes, the ever popular trifle is a favourite festive time treat and deserves its place on any Christmas menu.

Here we give you a basic recipe, but feel free to use your imagination. Use fruit instead of jam - chopped strawberries or raspberries are traditional. Not a fruit fan? Replace the fruit layers with chunks of brownies, slather in caramel sauce and top with chopped pecans. Serve in large glass bowls or portion size in smaller sundae glasses. You are really only limited by your imagination!

Ingredients

• 12 Ladyfinger biscuits (aka Boudoir Biscuits) or sponge cake if you prefer to go old school
• ½ Cup apricot jam (or a jam of your choice) or fruit if you that tickles your taste buds.
• ½ Cup brandy or sherry (fruit juice for kids or teetotallers)
• 1 ½ Cup custard (chilled)
• ½ Cup whipped cream
• 1/3 Toasted almonds, shredded
• 12 Cherries‍

Method‍

Brahman Hills Chocolate Mousse

Presenting a classic crowd pleaser that is light, yet rich and delectable - the beloved chocolate mousse. Originating from French banqueting tables in homes of the wealthy, this sumptuous dessert is just the right kind of light sweetness to enjoy after the main meal. Mousse does mean “foam” in French after all, so we going for airy. Then let your imagination go for the topping - chocolate disks, whipped cream, candied nuts, creme fraiche and berries or honeycomb…the choice is yours!

Ingredients

• 440g dark chocolate
• 280g butter (tip: for softer mouse halve the butter)
• 7 egg yolks
• 11 egg whites
• 70g sugar
• 250 ml cream
  

Method

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We hope you are feeling inspired to cook up a culinary Christmas delight, but if you are thinking of kicking back on the 25th and letting someone else do the heavy lifting, why not join us for our delicious Christmas lunch carvery? With over 35 dishes, live music and entertainment for the kids, it’s bound to be a merry meal for the whole family!