Super Festive Holiday Recipes

Before we get started on some scrumptious reading and even more supercalifragilisticexpialidocious recipes, which are just perfect for your upcoming holidays, we’ve got something really exciting to share! This holiday our First Group properties with restaurants are offering amazing entertainment and menus for Christmas Lunch, New Year’s Eve Dinner and Year-End Functions, ideal for making #MagicalMemories!

Take a look:
first group banner

The festive season has finally arrived.
For those of us that are lucky enough to get leave over the upcoming holidays, that means lots of time spent with family and friends, and loads of tasty food too.

In a BONUS EDITION of our blog, we’ve included professionally crafted recipes from Chef Sam Stone which are perfect for self-catering over the festive season! These recipes only have a few steps and they also don’t require fancy techniques or hard-to-find cooking utensils which means foolproof, delicious food for all of us to enjoy, yay!

If you’ll be having some kiddies around over the festive season, get them involved too. It could ignite their passion for cooking and will definitely save you some elbow grease 😉

Have a look through these Chef Stone recipes and once you’ve tried them all, let us know which one was your favourite! Also, please send us photos of the yummy food on social media – we can’t wait to see!!

Grilled Prawns & Egg Fried Rice
Egg Rice 1

Yield: 2 portions
Prep time: 10 minutes
Total time: 20 minutes


Queen Prawns – de-veined, leave shell & head on | 16
Garlic Clove – sliced | 2
Fresh Ginger – finely chopped | 20g
Lemon Juice | 30ml
Lemon Zest – finely chopped | of 1 lemon
Butter | 100g
Smoked Paprika | to taste
Basmati Rice – boiled till tender | ½ cup (raw weight)
Egg – beaten | 1
White Onion – finely chopped | 120g
Red Pepper – finely chopped | 100g
Frozen Corn – boiled till tender | 50g
Soya Sauce | 1tbls
Oyster Sauce | 1tbls
Spring Onion – thinly sliced diagonally | 2
Salt | to taste


  1. Combine, butter, garlic, ginger, lemon juice and lemon zest in a small sauce pan. Allow to simmer for a few minutes, until butter has infused with aromatics – remove from the heat and set aside.
  2. For the prawns – marinade prawns in lemon garlic butter for 10 – 15 minutes. Place on the grill, basting frequently, only turn once – while continuing to baste with the butter. Remove from the heat once bright pink and meat is still moist and tender.
  3. For the rice – in a medium frying pan, sauté onions in a little butter until translucent – don’t let them caramelize as they will begin to sweeten.
  4. Add red peppers and corn, sauté for a further 5 – 10 minutes stirring occasionally.
  5. Turn the heat up slightly, add the beaten egg and stir with a fork to break up the coagulated egg. Make sure that there are no large clumps of scrambled egg.
  6. Lastly add cooked rice, soya sauce and oyster sauce – remove from the heat but continue to stir to prevent rice from sticking to the bottom of the pan.
  7. Taste and season if necessary – fold in sliced spring onions.

Spoon rice onto serving plates and top with buttery grilled prawns.

*Tip:  Add chopped Italian parsley to left over butter, drizzle over plated prawns to add extra flavor.

Mom’s Savory Muffins

Yield: 12 muffins
Prep time: 10 minutes
Total time: 25 minutes


Self-Raising Flour – sifted | 2cups
Sundried Tomatoes – roughly chopped | 100g
Fresh Rosemary – roughly chopped | 2Tbls
Danish Feta – cut into cubes | 80g
Mature Cheddar – grated | 100g
Wholegrain Mustard | 1tsp
Salt | to taste
Ground Black Pepper | to taste
Melted Butter | 1Tbls
Milk | to form batter
Egg – beaten | 1


  1. Pre-heat oven to 1800
  2. In a mixing bowl combine flour, sundried tomatoes, feta, rosemary, mustard, salt and pepper – mix well.
  3. Make a well in the centre of the mixture, pour in butter, milk and egg.
  4. Mix until all ingredients are well integrated.
  5. Spoon into a greased muffin tray – bake for 12 – 15 minutes. Remove from the oven and place onto a cooling rack.

*TIp: Alternative flavorings: sautéed spinach, olives, sautéed mushrooms, sautéed courgettes, variety of herbs, sweet corn, pan-fried bacon, ham.

Shellfish Paella

Yield: 8 portions
Prep time: 15 minutes
Total time: 45 minutes


Queen Prawns – cleaned & de-shelled | 32
Half Shell Mussels – cleaned | 1kg
Baby Squid – cleaned | 500g
Scallops | 500g
Risotto Rice – rinsed | 2cups
Dry White Wine | 400ml
White Onion – finely chopped | 1
Garlic Clove – finely chopped | 2
Red Pepper – finely chopped | 150g
Frozen Peas | 150g
Saffron Threads | 1g
Fish Stock – heated | 1L
Diced Tin Tomatoes | 1tin
Saffron Threads | 1g


  1. Heat a little oil in a large frying pan, individually par-cook the prawns, mussels, baby squid and scallops – remove and set aside.
  2. In the same pan, add a little butter – over a medium heat sauté onions, peppers and garlic until translucent. Season with a sufficient amount of salt.
  3. Add rice, coat in the butter and continuously stir – add the wine and saffron, simmer until completely absorbed into the rice.
  4. Add the tin of tomatoes, including the juice, and simmer for 10 – 15 minutes. You can add 1tsp of sugar if you don’t like the tartness of tomatoes.
  5. As the liquid starts to cook away, add one ladle at a time of fish stock – this process is done until the rice is al dente.
  6. Just before the rice has cooked completely, add the frozen peas and par-cooked shellfish – stir continuously to prevent the rice from sticking to the bottom of the pan and burning. Adjust seasoning with salt and pepper if necessary.
  7. Serve immediately into serving bowls, finish off with roughly chopped Italian parsley.

*Tip: Simmer the shellfish shells in the pre-made fish stock to ensure an intense shellfish flavor imparts into your finished dish. This is called a double stock.

Red Velvet Ice Pops
beet popsicle.png

Yield: 6
Prep time: 5 minutes
Total time: Over Night


Water | 190ml
Good Quality Dark Chocolate – 70% cocoa, finely chopped | 30g
Cocoa Powder – sifted | 30ml
White Granulated Sugar | 360ml
Egg White – beaten lightly | 1
Plain Cream Cheese – at room temperature | 100g
Buttermilk | 380ml
Good Quality Beetroot Juice – reduced | 60ml (volume once reduced)


  1. Bring water to a light simmer, add chocolate, cocoa powder and sugar – stir continuously. Remove from the heat and allow to cool down to room temperature.
  2. Add cream cheese, buttermilk, beetroot juice and egg white – blend with a stick bender.
  3. Pass mixture through a fine sieve.
  4. Pour into ice cream popsicle moulds and place in the freezer.
  5. After 4 hours, stick an ice cream stick into the middle of the mixture in each mould.
  6. Freeze overnight.

*Tip: Churn mixture in an ice cream churner for a red velvet ice cream.

Coconut & Cardamom Crunchies
crunchie oats.png

Yield: 24
Prep time: 10 minutes
Total time: 25 minutes


Butter – softened | 220g
Bicarb Soda | 90g
Golden Syrup | 2tbls
Rolled Oats | 2cups
Desiccated Coconut | 1cup
Cardamom Seeds – finely crushed | 1tsp
Self-Raising Flour | 1cup
Castor Sugar | 1cup
Vanilla Essence | 1tsp


  1. Pre-heat oven to 160o
  2. Grease a baking tray with butter or spray and cook, then line with baking paper and grease again.
  3. Melt butter over a low heat in a small saucepan, add bicarb and golden syrup.
  4. Combine all dry ingredients in a large mixing bowl, make a well in the centre.
  5. Pour melted butter mixture into the well of the dry ingredients. Mix well.
  6. Press crunchie mixture into baking tray ensuring the mixture is even.
  7. Bake for 30 – 40 minutes or until golden brown.
  8. Remove from the oven and cut into portions while still warm. Allow to cool slightly before removing portions onto a cooling rack to cool completely.

*Tip: Filling Alternatives: banana & caramel, baked apple & cinnamon, peach & apricot

BBQ Pork Spare Ribs & Corn Bread
rib and corn.png

Yield: 4 portions
Prep time: 10 minutes
Total time: 40 minutes


BBQ Pork Ribs

Smoked Pork Ribs | 2 racks
BBQ Sauce | 2cups

Corn Bread

Butter | 250ml
White Sugar | 250ml
Eggs | 4
Cream Style Corn | 1can
Mature Cheddar – grated | 250ml
Cake Flour | 250ml
Polenta | 250ml
Baking Powder | 20ml
Salt | 2.5ml


  1. For the Ribs – marinade ribs in BBQ sauce for 20 – 30 minutes.
  2. Place in the oven, over a grill or braai, basting occasionally until ribs are cooked through.
  3. For the Bread – Pre-heat oven to 1600
  4. Cream butter and sugar in a large mixing bowl.
  5. Add eggs, one at a time until well combined. Mix in cheese and corn until just mixed.
  6. Add sifted flour, polenta, baking powder and salt – fold together.
  7. Pour into bread or cake tin.
  8. Bake for +- 1 hour or until cake skewer comes out clean.

*Tip: Use leftover corn bread for a breakfast alternative, toasted & topped with generous amount of salted butter.

Warm Baked Pancakes

Yield: 4 portions
Prep time: 10 minutes
Total time: 30 minutes


Pancakes | 8


Fresh Strawberries – cut into quarters | 200g
Blueberries | 120g
Icing Sugar – sifted | 4tbls
Dark Chocolate Spread | 8tsp

Crème Patisserie

Butter | 50g
Full Cream Milk | 600ml
White Granulated Sugar | 150ml
Egg Yolks | 4
Cake Flour – sifted | 75g


Flaked Almonds | to garnish


  1. Preheat the oven to 1600
  2. For the pancakes – use 1 tsp of chocolate spread per pancake, use the back of the teaspoon to spread over the one side evenly.
  3. In a mixing bowl, evenly combine berries and icing sugar – divide the mixture and spoon onto the chocolate side of the pancake.
  4. Roll the pancake and place into a greased baking dish – the pancakes must fit snug in the dish.
  5. For the crème patisserie – warm the milk and half the sugar in a medium-sized saucepan.
  6. Beat the egg and the rest of the sugar until light and fluffy using an electric beater.
  7. Add all the flour at once and mix well until lump free.
  8. Slowly pour the milk over the mixture while stirring – return it to the heat on low, until it thickens.
  9. Add the butter when you remove it from the heat, mix until dissolved and well incorporated.
  10. Pour over the pancakes and sprinkle with almond flakes, bake in the pre-heated oven for 10 – 15 minutes, until pancakes have sufficiently warmed through enough to soften the fruit.

*Tip: Filling Alternatives- banana & caramel, baked apple & cinnamon, peach & apricot

Roast Chicken with Chickpea Stuffing

Yield: 8 portions
Prep time: 10 minutes
Total time: 20 minutes


Chicken – free-range | 1
Vegetable Oil | 2Tbls


Chickpeas – drained | ½ tin
Garlic Cloves – peeled & roughly chopped | 3 large
Lemon – zested & squeezed | 1 large
Red Onion – chopped finely | 120g
Red Chilli – deseeded & finely chopped | ½
Sage – roughly chopped | 2 Tbls
Rosa Tomatoes – halved | 50g
Extra Virgin Olive Oil | 2Tbls
Salt & Pepper | to taste


  1. Pre-heat oven to 1800
  2. In a mixing bowl add the chickpeas, lemon juice and extra virgin olive oil – mash slightly using a fork until a rustic chunky mixture has formed.
  3. Add garlic, lemon zest, red onion, chilli, sage, tomatoes, salt and pepper. Mix well. The mixture will look a bit dry, however, the chickpeas will soak up the natural juices from the chicken while roasting.
  4. Stuff the chickpea mixture into the cavity of the chicken, secure with toothpicks or trimmed skewers.
  5. Rub chicken skin with vegetable oil, salt and pepper.
  6. Place in a suitable roasting tray and roast the pre-heated oven for approximately 75 – 90 minutes, depending on the size of your chicken.

*Tip: To check that your roast has cooked all the way through without hacking into your chicken, pierce the chicken between the breast and leg using a skewer (near to the bone) – if the juices run clear your roast is ready to remove from the oven.

Savory Anytime Waffles

Yield: 4 waffles
Prep time: 5 minutes
Total time: 20 minutes


Cake Flour – sifted | 1cup
Baking powder | 1tsp
Baking Soda | ½ tsp
Egg – beaten | 1
Buttermilk | 1cup
Salted Butter – melted | 30ml
Baby Spinach – shredded, rinsed & dried | 100g
White Sugar | 1tsp
Ground Black Pepper | to taste


  1. In a medium mixing bowl, combine buttermilk and butter.
  2. Mix flour, baby spinach, baking powder and baking soda separately.
  3. Add dry mixture into wet mixture – whisk until smooth and lump free.
  4. Pour a third of a cup onto a pre-heated waffle iron for 5 – 6 minutes.

*Tip: Use leftover corn bread for a breakfast alternative, toasted & topped with generous amount of salted butter.

Wow aren’t those recipes amazing!
Happy eating everyone and we hope that you have great holidays wherever you will be. Keep safe and we can’t wait to catch up with you early in the New Year!

P.S. We’re off to cook some crunchies for a festive road trip, see ya later! 😊

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