Sumptuous culinary delights to satisfy Santa

Alan Fryer, chef patron of Nosh, is sharing an unbeatable Christmas stuffing recipe. Picture: Mike Holmes

GET your copy of Weekend Post today when four Eastern Cape chefs and foodie personalities share their favourite recipes for an unforgettably flavourful festive Christmas menu. And to give a little foretaste of what they have in store, here are two bonus recipes.

The first is for Kichaka Luxury Game Lodge head chef Loyiso Vana’s ‘Black Santa’ Christmassy cocktail, and the second for a stuffing ‘sausage’ from Alan Fryer, chef patron of Nosh in Cooper Street.

Loyiso's 'Black Santa' cocktail is perfect for Christmas, as are the salmon blinis whose recipe are in our print edition of Weekend Post today. Picture: Supplied

Black Santa cocktail

Pour 3 shots of coffee liqueur and 2 shots of vodka into a glass filled with crushed ice. Add 1 shot of peppermint schnapps, garnish and serve.

Loyiso Vana is the head chef at Kichaka Luxury Game Lodge. Picture: Louise Liebenberg

In your copy of Weekend Post today Loyiso is also sharing his recipe for mustard-crusted smoked salmon rosettes set on a sweetcorn and red onion blini and topped with a caper-infused cream cheese – check out the MyWeekend section.

Alan's easy Christmas stuffing is an festive season winner. Picture: Mike Holmes

Alan Fryer’s easy Christmas stuffing

An now on to Alan Fryer’s Christmas stuffing – an easy, delicious stuffing which he makes with pork sausage, sage, pistachio nuts and a hint of sherry. He likes to roll it in foil in a sausage shape resembling a Christmas cracker so it’s ready to bake and then slice into medallions. This stuffing goes really well with chicken or turkey.

Serves 8


500g pork sausage (removed from their casings); 1/2 onion, finely diced; 1 small handful fresh sage, chopped; 0g pistachio nuts, diced; 50g breadcrumbs; 100ml chicken stock; 1 tot Old Brown Sherry


Sweat the onions in a pan, add the stock and sherry and reduce for 10 min. Place the sausage, sage, breadcrumbs, onion and nuts into a bowl and mix. Season. Place mixture on foil (A4 size), leaving space on the ends so that you can roll it into a sausage shape resembling a Christmas cracker. Make sure the ends are tight. Bake in oven, preheated, at 180 degrees C for half an hour. Slice into medallions when ready.

Alan has also shared a recipe for a super side dish, baked potatoes with leeks and walnuts, in the print edition of Weekend Post today. Jennifer Kerr of Leo’s Bistro in Walmer has also made a fantastic turkey roulade which can be substituted with chicken when you’re cutting costs, while Gill Repton and daughter Kerry Repton-Smith from Bocadillos in Sixth Avenue, Walmer have a clever twist on Christmas pudding to end off the meal – an ice-cream version.

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