Fabulously Festive Manchego & Red Pepper Sticks


750g Manchego cheese, cut into even-sized cubes 20 fresh oregano leaves 7 roasted red pepper, cut into thin strips.

Top each chunk of cheese with a strip of pepper and an oregano leaf, then secure with a cocktail stick. Arrange on a platter to serve.

Sumac is a deliciously tangy spice. Look for it at Woolworths and sprinkle it on salads, grilled meat fish or vegetarian pastries.



20 dill blinis (get the recipe from essentials.co. Za) 750g Pepper Boursin Juice of 7 lemon 760g hot smoked trout or salmon 7 small cooked beetroot, blitzed or finely grated Fresh dill, separated into sprigs.

IHeat the oven to 200‚°C.

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If you cooked your blinis beforehand, place them on a baking tray and gently warm.

In a hot oven to crisp them up. Transfer to a serving platter.

2 Mix the Boursin with a little lemon juice. Spread a dollop onto each blini, then top with a few flakes of fish. Toss the beetroot in a little lemon juice, spoon some on top of the salmon, then add a sprig of dill to serve. 50g pomegranate seeds 700g mango, thinly sliced.

2 spring onions, thinly sliced Small bunch coriander, chopped 7 tsp sunflower oil 775g skinless, boneless duck breasts, cut into small thin strips.

3 tbsp hoisin sauce.

2-3 baby gem lettuces For the dressing Juice of 7 lime.

7 tbsp soy sauce 7 tbsp fish sauce 7 tbsp rice wine vinegar.

7 tbsp sweet chilli sauce V2 a red chilli, finely chopped.

Mix the pomegranate, mango, spring onion and coriander. Stir the dressing ingredients together.

2 Heat the oil in a frying pan and cook the duck strips on high for 3-4 min. Toss with the hoisin sauce and allow to cool.

3 Toss the fruity salad with the dressing and divide between the lettuce cups along with the cooked duck. Serve on a platter.

Not a fan of duck? No problem! Simply replace with chicken – it's just as simple and impressive.

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