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FESTIVE SEASON

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Its that time of the year again when everyone is in the

mood for a party. The festive season is here and

Shoprite compiled this leaflet to help you when enter-

taining friends or family at home. Everyone needs tounwind after a years hard work and what better way

to do it than to invite a few friends for a cocktail party?

We have put together a list of everything you will need

for a spectacular cocktail party as well as a menu for

a lunch or dinner with friends and family. The menu isideal for a Christmas or New Years lunch and specifi-

cally caters for our needs here in sunny South Africa as

the main course consists of cold meats.

Nothing lifts the spirits like the company of friends and

family enjoying a good meal. This year Shoprite has

made it easy for you, so go on stretch your budget

this festive season by entertaining at home!

All the ingredients used in these recipes as well as the

decorative elements are available at your localShoprite, Checkers or Checkers Hyper store.

COCKTAIL PARTY for24 peopleSetting and scene

Colourful paper tablecloths

Matching serviettes

Candles

Balloons and streamers

The menu

Selected Shoprite or Checkers platters (always

choose a variety which consist of meat, cheese,

bread and pastry).

Cocktail rolls, also known as braai rings (freshly bakedin our bakeries every day) and savoury biscuits.

Assorted cheeses (e.g. brie, blue cheese and cottage

cheese).

Chips, dips, biltong and nuts.

Cooldrinks, wine and sparkling wine.

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Ingredients:

1 savoury pastry platter

1 cheese and meat platter

1 egg, sandwich and meatball platter

42 cocktail rolls

500g butter

750g assorted cheeses

500g biltong1 kg savoury biscuits

3 dips

500g peanuts

4 large packets of chips

3 bottles of a selection of demi-sec(off-dry) and brut (dry) sparkling wine

6 bottles of a selection of Sauvignon Blanc

(dry), Blanc de Blanc (off-dry) and Stein

or Late Harvest (sweet) white wine

4 litre fruit juices

5 litre cooldrinks

COLD LUNCH MENU(Serves 8)

Starter

Bread and pts or dips

Main course

Beef tongue

Glazed gammon

Red currant sauce for tongue and/or gammon

Tropical rice salad

Potato salad

Waldorf salad

Dessert

Ice cream with Chocolate Rum and Raisin sauce

Coffee and chocolate

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RECIPES

Bread and pts or dips

Get some interesting breads from our bakery. Slice

and serve with different dips. Two French loaves can

also be sliced and served with a liver spread or

smoked fish pt.

Beef tongue

1 beef tongue

2 carrots, peeled and cut into cubes

1 onion, peeled and cut into slices

1 celery stick, cut into blocks

10 black peppercorns

3 bay-leaves

rosemary and thyme to taste

1. Put the beef tongue, carrots, celery, bay-leaves,

peppercorns, onion and rosemary, covered with

water, in a pot.

2. Simmer slowly on low heat until the tongue is soft,

approximately 4 hours (when a fork can be easilyinserted, the tongue is soft).

3. Remove the tongue from the stove and let it cool

down in the liquid.

4. As soon as the liquid is cold, remove the tongue

and place on a wooden board.

5. Remove the skin and leave in the fridge for

12 hours.

6. Cut thin slices and garnish with fresh herbs like

thyme or rosemary.

Glazed gammon

1 gammon

3 tablespoons English mustard

4 tablespoons dark brown sugar

20 cloves

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1. Preheat the oven to 180 C.

2. Bake gammon uncovered (30 minutes for each

450 grams plus an additional 30 minutes). Remove

from the oven 30 minutes before the end of the

baking time. Make diagonal cuts (5 mm deep)

into the ham in order to get diamond shapes.

3. Smother and spread the entire upper surface with

mustard.

4. Sprinkle with dark brown sugar so that the sugar

forms a layer on top of the mustard.

5. Stud with cloves in each diamond shaped corner.

6. Bake for a further 30 minutes or until glazed golden

colour.

7. Leave to cool slowly overnight.

Red currant sauce for tongueand gammon

1 lemon

2 oranges

1 tin (410g) red currant jelly

2 tablespoons sugar

2 cups Port

4 teaspoons mustard powder

1. Remove the orange rind with a zester/potato

peeler.

2. Place the rind in 1 cup of water and bring to the

boil. Simmer for 5 minutes.

3. Strain the liquid and keep the rind.4. Squeeze the juice from 1/2 the lemon and the

oranges.

5. Add the remaining ingredients (including the rind)

and simmer for 20 minutes or until the red currant

jelly is melted.6. Let it cool down and serve with the cold gammon

and tongue.

This can be made 2 days in advance.

Keep refrigerated.

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Tropical rice salad

3 cups cooked brown rice1 1/2 cup canned peaches

1 cup celery, finely chopped

1 1/2 cups freshly chopped pineapple1/2 cup finely chopped peppers1/4 cup chopped onions

3 tablespoons chopped parsley1/2 cup raisins

Dressing:1/2 cup olive oil/sunflower oil

2 tablespoons lemon juice

1 teaspoon curry powder

1 teaspoon soy sauce

1 tablespoon honey

1. Mix all ingredients together for salad.

2. Mix all ingredients for dressing together and pour

over salad. Refrigerate the salad for 12-24 hours.

Important: Ensure that all the fruit and vegetables are

chopped very finely (as small as cooked rice kernels).

The peaches are the only ingredient which can be

chopped a little bit coarser.

Potato salad

12 potatoes, cooked and cut into cubes

salt to taste3/4 cup mayonnaise3/4 cup sour cream

30ml wine vinegar25ml mustard

2 teaspoons chopped parsley/chives

Mix all the ingredients together and sprinkle with

freshly chopped parsley or chives.

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Waldorf salad

3 green apples, cut into small pieces

3 red apples, cut into small pieces2 tablespoons lemon juice

2 tablespoons orange juice

4 tablespoons walnuts, finely chopped

4 celery sticks

1 1/2 cup mayonnaise

green salad leaves

1. Place the apple pieces in a bowl. Drizzle with

lemon juice and orange juice.

2. Add the remaining ingredients and mix well.

3. Spoon the salad into a bowl lined with green

salad leaves.

4. Refrigerate for 24 hours.

Chocolate Rum and raisin sauce

1 cup brown sugar

60 gram butter1/2 cup cream

60 gram chocolate

5 ml Rum1/2 cup raisins

1. Put the sugar, butter and cream in a pan and bring

to the boil over gentle heat.

2. Reduce the heat and simmer for 4 minutes.

3. Remove from the heat and add the Rum and

chocolate.

4. Stir until the chocolate has melted and add theraisins.

5. Cool to room temperature and serve.

Coffee and chocolate

Select some of our fine imported chocolates to enjoywith a pot of delicious filter coffee.

Should you have any comments on our range of

consumer leaflets, please write to Sarita van Wyk at:

Shoprite Checkers Communications Department,

PO Box 215, Brackenfell 7561

www.shoprite.co.za