WINDHOEK – Christmas dinner is the primary meal traditionally eaten on Christmas Eve or Christmas Day. The dinner around the world may differ and the traditions reflect the culture of the respective country Christmas is being celebrated in.
Turkey is present in a fair number of these meals. But many unfortunate, poor and less privileged Namibians cannot afford turkey nor meet the cost of taking their families out for Christmas dinner.
New Era caught up with Louis Anuszkiewiez, the executive chef at the Windhoek Country Club Resort who offered tips on how people can prepare an affordable Christmas dish.
Anuszkiewiez named his dish “Xmas roast chicken stuffing with pistachio and prunes.”
He says the dish is simple to prepare for which is needed one chicken (about 1.5 kg) , one and half spoons of olive oil, two small red onions finely chopped and about 75g of finely chopped prunes.
Additionally are needed 55g of unsalted pistachio kernels finely chopped, two crushed garlic gloves, 245g fresh bread crumbs, two eggs lightly whisked and a quarter cup of finely chopped fresh parsley.
To make the stuffing heat the oil in a large non-stick frying pan over medium heat.
Thereafter add the chopped onions, the prunes, the pistachio nuts and garlic and cook while stirring for about 8 to 10 minutes or until the onions are soft.
Set aside the pan for five minutes to cool slightly.
Place the mixture in a bowl and add the bread crumbs, egg and parsley and stir to combine before seasoning with salt and pepper.
Spoon the mixture into the chicken cavity and close with tooth picks before tying the legs together with string. Place the chicken in a pan, brush with olive oil and season with salt and pepper.
The chicken should be roasted for about one hour or until juices run clear when a skewer is inserted into the thighs. It should then be taken out of the oven and rested for 10 minutes before being served.
The chef said the stuffing should be made a day ahead of the cooking and stored in an airtight container in a fridge.
To further complement the dish, he advises that it can be served with roasted winter vegetables, potatoes and fresh thyme.
By Albertina Nakale