Christmas lunch.

Spent Christmas with my friend Jane in Durban, as I always do every year for the last 12 years. Jane and I only see each other once or twice a year, and Christmas is a must. Our Christmas lunch has a very fixed tradition. I cook lunch, which consists of of a large chicken, purchased from my landlord here on the farm. (this one was more than 2kg, about 5lbs.). Most of the vegetables are roasted with the chicken, and fluffy rice. This year it was Basmati rice.


Jane's contribution is a steamed Christmas pudding with brandy sauce. The Christmas pudding is full of nuts and dried fruit, and the brandy sauce consists of about a pint of cream, two eggs separated,  a large chunk of butter and quite a bit of brandy, (though a small bottle of brandy lasts us several Christmases).  The whipped egg whites are added after the previous ingredients have been cooked in a boiler, (pot placed in another pot of boiling water). 

Chicken on the left, plate of roast vegetables in the middle and a dish of spinach lightly fried in olive oil with some black pepper and salt. Chicken stuffing, 3 slices of bread, white or brown, crusts removed and slightly wet. One large onion, chopped very fine, some herbs, Rosemary, Sage, Parsley and Thyme, one teaspoon of crushed garlic. One egg and a tablespoon or two of cake flower, quarter teaspoon of salt. (really good even If I say so myself).

Gravy dish with gravy made in the pan which the chicken was roasted. In the front is a dish with the chicken neck, liver, etc, which has been roasted for Jane's two dogs and her cat. The bottle of red wine, Pinot Noir, from the Two Oceans estate in the Western Cape. Price R34, about $7 US, excellent wine. South Africa's wine industry dates back to the 1650's.


Not very fancy and no ceremony, all about friendship and the food.