Christmas Lunch On A Budget

Want to host a special feast without draining your wallet? There’s no need to compromise on quality, flavour or abundance this Christmas if you’re on a budget. South Africa’s most trusted and loved canned fish brand, Lucky Star, has recently published Seven Colours with Fisha cookbook packed with cost-cutting recipes.

Lucky Star was established in 1959, and has become a mealtime favourite over the last 58 years, providing more than three million South Africans with a delicious and nutritious source of protein on a daily basis. Lucky Star’s brand ambassador, Chef Kabelo Segone, worked with renowned culinary consultant, author and publisher, Tamsin Snyman, to create 36 new original recipes for Lucky Star’s latest cookbook that showcases the versatility, convenience and mouth-watering possibilities across the full range of Lucky Star products.

Seven Colours with Fish is also the perfect inexpensive Christmas gift. It’s available for R85.50 countrywide at selected book stores or directly from the publishers

Christmas Canapes

Tuna Phyllo Samoosas with Cucumber Raita

06. Recipe 2 Tuna Phyllo Samoosa with Raita Dip e1513758666514 Christmas Lunch On A Budget

Serves 6



2 x 170 g cans Lucky Star Tuna, drained

Vegetable oil, for frying

1 large onion, peeled and sliced

2 cloves fresh garlic, chopped

250 g button mushrooms, sliced

1 cup (250 ml) fresh cream

1 handful fresh parsley, finely chopped

250 g feta cheese, drained and crumbled

Salt and black pepper, to taste

1 x 500 g box phyllo pastry, defrosted

100 g butter, melted

Sesame seeds

Cucumber raita:

½ English cucumber, grated

1 cup (250 ml) plain yoghurt

2 sprigs fresh mint, stalk removed and leaves sliced

½ tsp (2.5 ml) ground cumin

Pinch cayenne pepper (optional)


Samoosas: Heat a little oil in a saucepan and add the onion and garlic. Fry over a medium heat until softened and golden. Add the mushrooms and brown slightly. Stir in the cream and parsley and allow to bubble and thicken for a minute or two. Remove from heat and stir in the feta cheese and tuna. Season with salt and pepper. Set aside to cool.

Preheat the oven to 180 °C and line a baking tray with greaseproof paper. Brush one sheet of phyllo pastry with butter and place another sheet on top. Cut into four equal strips.

Place a spoonful of filling at one end of each strip, brush the pastry with butter, fold the pastry over the filling on the diagonal and continue folding to the end of the pastry strip. Repeat until all the mixture is used up. Place the triangles onto the baking tray. Brush with butter and sprinkle with sesame seeds. Bake for 15 – 20 minutes until golden.

Cucumber raita: Wrap the grated cucumber in a tea towel and squeeze out any excess water. Mix together the drained cucumber, yoghurt, mint, cumin and cayenne pepper (if using) and chill for an hour or two.

Serve the samoosas warm with the cucumber raita.

Wine pairing suggestion: Stellenbosch Vineyards Unwooded Chardonnay

Stellenbosch Vineyards Unwooded Chardonnay 2017 MOCKUP e1513758290779 Christmas Lunch On A Budget

Stellenbosch Vineyards Unwooded Chardonnay is a feast for the senses, displaying expertly balanced complexity and purity of fruit. Its unwooded character elegantly highlights a fruit-focused flavour, presenting charming notes of lemon, grapefruit, peach and apple. Tropical fruit flavours present themselves delicately throughout the palate, supported by a lovely creaminess of texture imparted by lees contact.

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Stellenbosch Vineyards Unwooded Chardonnay

Christmas Lunch

Coconut Fish Curry Soup with Roti

07. Recipe 3 Coconut Fish Curry Soup with Roti e1513760021974 Christmas Lunch On A Budget

Serves 4


1 x 400 g can Lucky Star Pilchards in Hot Chilli Sauce

Vegetable oil, for frying

1 medium onion, peeled and sliced

1-cm piece fresh ginger, peeled and chopped

2 cloves fresh garlic, chopped

1 – 2 Tbsp (15 – 30 ml) green curry paste, depending on your heat preference

1 x 400 ml can coconut milk

1 cup (250 ml) vegetable stock

200 g butternut, peeled and cut into small cubes

250 g baby vegetables, halved (brinjals, marrows, patty pans, carrots)

1 handful fresh coriander, half chopped

4 roti or flatbread, warmed, for dipping

Drain the pilchards and separate them. Reserve the sauce.

Heat a little oil in a saucepan and fry the onion, ginger and garlic over a medium heat until softened and golden. Add the curry paste and allow to cook for 1 minute. Add the reserved hot chilli sauce, coconut milk, stock and butternut.

Bring to the boil, then lower the heat and simmer for 15 minutes or until the butternut is tender. Add the baby vegetables and chopped coriander. Cook for 5 –10 minutes more until the vegetables are just cooked but still firm to the bite. Remove from heat and gently stir in the pilchards.

Serve in soup bowls garnished with the remaining coriander and tear the warmed roti or flatbread into pieces for dipping into the soup.

Wine pairing suggestion: Da Luca Prosecco

da luca e1513760942617 Christmas Lunch On A Budget

This budget Prosecco punches way above his weight class. The home of Da Luca is in Sicily. Nothing captures the Sicilian spirit and vibrancy better than Scopa. Played by families after dinner and growers amongst the vines, this lively, local card game was the perfect inspiration for the wine’s packaging.

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Da Luca Prosecco