Johannesburg - In many cultures certain foods are considered lucky to eat at New Year. Round cakes, for instance, symbolise coming full circle, while in some cultures a coin or whole almond is hidden in a cake and the recipient will have an extra lucky year.
After some research I came up with a list of lucky foods and included them in six delicious recipes.
Pork
Pigs are considered lucky as they represent prosperity because of their fat content. They also “root forward” with their noses, which symbolises progress.
Greens like cabbage, spinach and kale
They symbolise money because of their colour, and are cooked to invite luck in finances.
Grapes
Eating a dozen grapes before midnight in Spain, Portugal, Mexico and Cuba ensures prosperity for the New Year.
If one of the grapes happens to be sour, then that month might bring some troubles.
Noodles
Slurping noodles whole at New Year is a good thing and an unbroken noodle symbolises longevity.
Lentils
These are said to resemble coins and, in some countries, have been eaten since Roman times to bring luck.
Fish
Their scales resemble coins, they travel in schools which symbolise prosperity, and they swim forward, which also represents prosperity.
Pomegranates
These fruits are associated with abundance and fertility. In Greece, a pomegranate is smashed on the floor in front of the door to break open and reveal the seeds, symbolising prosperity and good fortune. The more seeds in the pomegranate, the greater the luck.
LEAVE SOME
It is also considered good luck not to finish the food on your plate, which is meant to represent a full pantry.
What not to eat
l Lobster, because it moves backwards and could symbolise setbacks.
l Chickens also scratch backward, which could represent regret or dwelling on the past.
l Anything with wings represents your fortune flying away.
Whatever you choose to eat on New Year, make sure it’s healthy and try not to over-indulge – or the first place you’ll be going in 2014 is the gym.
LENTIL AND SAUSAGE STEW
Serves 4-6
30ml olive oil
1 onion, chopped
1 large carrot, peeled and diced
1-2 stalks celery, diced
10ml chopped garlic
375ml brown lentils, rinsed
500ml vegetable or chicken stock
250g herb-flavoured pork sausages
salt and pepper
80ml chopped parsley
Heat the oil and fry the onion, carrot, celery and garlic over a medium heat for about 10 minutes.
Add the lentils and stock and simmer for 20-30 minutes until the lentil are soft and most of the liquid has evaporated.
While the lentils are cooking, fry the sausages in a little oil. Remove and cut the sausages into 2cm chunks.
Once lentils are soft, add the sausages to the pan. Season and stir in the parsley just before serving.
STUFFED CABBAGE ROLLS
S9erves 6-8
1 large cabbage
500g cubed butternut
1 large red onion, cut into chunks
1 green apple, cored and cut into chunks
10ml chopped garlic
15ml olive oil
salt and pepper
250ml apple juice
30ml honey
15ml balsamic vinegar
375ml cooked quinoa
80ml dried cranberries
Tomato sauce
6-8 ripe tomatoes, roughly chopped
10ml chopped garlic
30ml tomato paste
10ml brown sugar
salt and pepper
Trim the cabbage, cutting around the core to remove the leaves easily.
Place in a large pot. Cover with water and bring to the boil.
Simmer until soft (about 10 minutes). Remove and drain.
Combine the butternut, onion, apple, garlic, olive oil and seasoning in a deep roasting tray. Pour the apple juice, honey and balsamic vinegar over. Roast at 180°C for 30-40 minutes until the vegetables are soft. Remove and cool slightly.
Combine with the quinoa and cranberries. Adjust the seasoning to taste. Separate the cabbage leaves. Remove the tough vein from the leaves.
Place a generous spoonful of filling at the base of the cabbage leaf and fold over the sides, then roll up to enclose the filling.
Repeat until all the filling is used.
SAUCE: Put the tomatoes into a blender and puree. Transfer them to a pot and add the remaining ingredients. Bring to a simmer and cook for 10 minutes. Spoon half the sauce into an oven proof dish. Lay the stuffed cabbage leaves on the sauce. Pour over the remaining sauce. Cover the dish with foil and bake at 180°C for 30 minutes. Serve warm
LIME AND YOGHURT ROUND CAKE
200g butter, softened
250ml castor sugar
5 extra-large eggs
10ml grated lime rind
560ml cake flour
10ml baking powder
2.5ml bicarbonate of soda
250ml plain yoghurt
5ml vanilla essence
Syrup
250ml castor sugar
180ml water
strip of lime rind
60ml lemon juice
Cream the butter and castor sugar well.
Add the eggs one at a time, beating well after each addition.
Stir in the lime rind.
Sift the flour, baking powder and bicarbonate of soda and add to the creamed mixture, with the yoghurt and vanilla essence.
Mix until combined. Spoon into a well-greased 22cm ring pan.
Bake in a preheated oven at 180°C for 40-50 minutes.
Cool in the pan for 5 minutes before turning out on to a cooling rack.
SYRUP: place all the ingredients in a saucepan and heat over a low heat until the sugar has dissolved.
Boil for 5 minutes.
Strain and pour the warm syrup over the cooled cake. Serve with whipped cream if desired.
TOFU AND NOODLE BROTH
Serves 4-6
Tofu
125ml hoisin sauce
80ml mirin or rice wine
40ml soy sauce
5ml chopped garlic
5ml five spice powder
15ml sesame oil
250g firm tofu, cubed
Broth
750ml good-quality vegetable stock
500ml water
125ml mirin
30ml chopped ginger
10ml chopped garlic
60ml soy sauce
1 bunch spring onions, sliced diagonally
200g baby spinach
300g udon noodles
TOFU: Combine the hoisin sauce, mirin, soy sauce, garlic, five spice powder and sesame oil and mix well. Add the tofu and leave to marinate for an hour. Remove the tofu from the marinade and place on a baking tray lined with a piece of foil. Roast the tofu at 180°C for 20 minutes. Remove and set aside.
BROTH: Combine the stock, water, mirin, ginger, garlic and soy sauce and bring to the boil. Simmer for 10 minutes. Add the spring onions, spinach and noodles and simmer until the noodles are soft.
Add the tofu and heat through.
Ladle into bowls and serve.
l Mirin is rice wine, available from Chinese shops. Any noodles can replace the udon noodles.
GRAPE SALAD WITH CANDIED PECANS
Serves 4-6
Pecans
125ml chopped pecan nuts
10ml water
30ml brown sugar
10ml honey
Salad
125ml sour cream
125g cream cheese
30-40ml honey
5ml vanilla essence
500ml seedless red grapes
500ml seedless white grapes
45ml pomegranate rubies
PECANS: Combine all the ingredients and mix well. Line a baking tray with foil. Add the coated nuts.
Bake at 180°C for 10-15 minutes until nuts are toasted.
Remove and cool.
SALAD: Combine the sour cream, cream cheese, honey and vanilla essence and mix until smooth.
Add the grapes and mix until they are well coated with the dressing.
Spoon into a serving dish.
Scatter the pomegranates and the candied nuts over before serving.
SALMON WITH CREAMY SPINACH FILLING
Serves 4
300g baby spinach
1 bunch spring onions, chopped
125g cream cheese
125g goat’s cheese
45ml chopped dill
15ml lemon juice
salt and pepper
2x400g sides of salmon or trout, skinned
melted butter
Rinse the spinach and place it in a microwavable bowl with the spring onions. Microwave on full power for 4 minutes. Remove and place in a colander. Squeeze out any excess moisture. Chop the spinach mixture and allow to cool. Combine with the cream cheese, goat’s cheese, dill, lemon juice and seasoning. Mix well.
Lay one side of salmon on a cutting board. Season. Spread the cream and spinach filling over. Top with the other side of fish. Tie the fish together at intervals. Brush the top generously with melted butter. Place on a greased baking tray and roast at 190°C for 20-30 minutes until cooked . Remove from the oven. Cover with foil and leave to stand for 5 minutes. Remove the string, slice into 4 portions and serve garnished with lemon or lime slices. - The Star