Line the mould with butter and sugar
2019年7月17日Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.)Christmas Roast TurkeyRoast Turkey10 PortionsIngredientsWhole turkey- 4. (Recipe shared by Richa Talwar, Founder, ‘Sustenance’). Chefs and health experts from across India share their recipes for you to try out this Christmas!Christmas Plum CakeChristmas Plum CakeIngredientsButter: 100gmCastor sugar: 90 gmMaple syrup: 80 mlBlack jack: 10mlEggs: 2 nosFlour: 110 gmVanilla essence: 5ml5 spice powder: 5gmBaking powder: ½ tspCashewnuts: 50 gmFruits soaked in rum: 75gmCandid fruit: 75gmRaisins: 50hmCranberries dried: 50gmCherries: 50gmMethod: Cream butter, sugar with yolks, till light and fluffy, beat whites & keep aside. Pour the batter into moulds and bake it at 170°C for 1 hr. Roast until a meat thermometer inserted in the meaty part of the thigh reads 165 degrees F (75 degrees C), about 4 hours. Cut pork belly skin carefully, keeping in mind not to cut into meat. Fold in the egg whites and flour with fruits.
Remove and glaze with the honey & sriracha sauce. Bake for 20 minutes at 180 degrees c. Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. Cool the tarts on a wire rack for about an hour or until its completely cool to touch. Marinate and then sprinkle five spice powder on skin after marination.Festivities are alwasys time to have the most elaborate feasts. Check for seasoning.Toppings: You can add sliced seasonal fruits, drizzle of honey or handful of granola on top. Remove the granola tarts from the shell and fill it with the yogurt. Fold in the rest of the ingredients. And while there are those home-cooked delicacies which are to die for, we always wonder what have the professionals have cooked. Cook in a oven tray on a bed of mirepoix; garlic, white wine and pork stock at 350F for 45 minutes.)Plum PuddingChristmas Plum PuddingIngredientsButter: 100gmsPlum mix: 350gmsBread crumbs: 40gmsFlour: 30gmsEggs: 50gmsWine: 30mlBrown sugar: 100gmsFive spice powder: 5gmVanilla essence: 5mlMethod: Cream the butter and sugar; add in the eggs, bread crumbs, essence, spice powder. Baste all over every 30 minutes with the juices on the bottom of the pan. Remove aluminum foil after 2 1/2 hours. Cream in the vanilla essence, black jack spice powder and maple syrup into the mixture.Increase the oven temperature to 400F and cook for 25 – 30 mins.Cauliflower Mash:Cut cauliflower florets and cook in milk, cream and seasoning.
Line the mould with butter and sugar, pour mix in.Position an aluminium foil tent over the turkey. Arrange blueberries on top and drizzle it with honey. Rub the skin with the softened butter, and season with salt and pepper.5 to 6 KgSoften butter- 300 GmsThyme chopped – 50 GmsTurkey stock- 200 MlMethod: Preheat oven to 325 degrees F (165 degrees C).Place the turkey, breast side up, on a rack in the roasting pan. Transfer a few tablespoons to each tart pan and press it down and up towards the sides.Saute French Beans in http://www.hzjuli.net/product/aluminum/bondable-aluminnum-tape/ soy sauce and ginger. Remove and re glaze .Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. (Recipe shared by Chef Vishal Atreya, Executive Chef JW Marriott Mumbai Juhu. Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. (Recipe shared by Liton Bhakta, Head Chef, The Daily Bar & Kitchen)Granola cupsRustic Granola Yogurt Cups (Makes 4 mini cups)IngredientsGranola- 2 cupsPlain yogurt- 4 cupsWildflower honey- 1/2 cupBlueberries for toppingMethod: Mix the granola and honey in a bowl. cover with foil and steam for 2 hrs. Place rack in the lowest position of the oven.Cook for 40 – 45 mins in the oven. (Recipe shared by Chef Vishal Atreya, Executive Chef JW Marriott Mumbai Juhu. Loosely fill the body cavity with stuffing. Make a puree of the same. (Recipe shared by Chef Vishal Atreya, Executive Chef JW Marriott Mumbai Juhu.)Crispy Pork Belly with Sriracha GlazeCrispy Pork Belly with Sriracha GlazeIngredients: 1 kg pork belly/ 60 gms French beansFor Brine (Soak Overnight): 1 ltr Water/ 40 gms Brown Sugar/ 40 gms Custard Salt/ 40 gms Soy SauceFor the marinade : 60 ml soy sauce/ 45 ml rice wine/ 30 gms brown sugar/ 10 gms garlic mincedFor the spice rubs: 2-3 tbsp five spice powderFor the honey sriracha glaze: 60 gms honey/ 15 ml soy sauce/ 45 gms Sriracha sauceFor the cauliflower mash: 300 gms cauliflower/ 30 gms Cream/ 20 ml Milk/ 20 gms ButterMethod: Soak pork belly overnight in brine solution.
Remove and glaze with the honey & sriracha sauce. Bake for 20 minutes at 180 degrees c. Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. Cool the tarts on a wire rack for about an hour or until its completely cool to touch. Marinate and then sprinkle five spice powder on skin after marination.Festivities are alwasys time to have the most elaborate feasts. Check for seasoning.Toppings: You can add sliced seasonal fruits, drizzle of honey or handful of granola on top. Remove the granola tarts from the shell and fill it with the yogurt. Fold in the rest of the ingredients. And while there are those home-cooked delicacies which are to die for, we always wonder what have the professionals have cooked. Cook in a oven tray on a bed of mirepoix; garlic, white wine and pork stock at 350F for 45 minutes.)Plum PuddingChristmas Plum PuddingIngredientsButter: 100gmsPlum mix: 350gmsBread crumbs: 40gmsFlour: 30gmsEggs: 50gmsWine: 30mlBrown sugar: 100gmsFive spice powder: 5gmVanilla essence: 5mlMethod: Cream the butter and sugar; add in the eggs, bread crumbs, essence, spice powder. Baste all over every 30 minutes with the juices on the bottom of the pan. Remove aluminum foil after 2 1/2 hours. Cream in the vanilla essence, black jack spice powder and maple syrup into the mixture.Increase the oven temperature to 400F and cook for 25 – 30 mins.Cauliflower Mash:Cut cauliflower florets and cook in milk, cream and seasoning.
Line the mould with butter and sugar, pour mix in.Position an aluminium foil tent over the turkey. Arrange blueberries on top and drizzle it with honey. Rub the skin with the softened butter, and season with salt and pepper.5 to 6 KgSoften butter- 300 GmsThyme chopped – 50 GmsTurkey stock- 200 MlMethod: Preheat oven to 325 degrees F (165 degrees C).Place the turkey, breast side up, on a rack in the roasting pan. Transfer a few tablespoons to each tart pan and press it down and up towards the sides.Saute French Beans in http://www.hzjuli.net/product/aluminum/bondable-aluminnum-tape/ soy sauce and ginger. Remove and re glaze .Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. (Recipe shared by Chef Vishal Atreya, Executive Chef JW Marriott Mumbai Juhu. Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. (Recipe shared by Liton Bhakta, Head Chef, The Daily Bar & Kitchen)Granola cupsRustic Granola Yogurt Cups (Makes 4 mini cups)IngredientsGranola- 2 cupsPlain yogurt- 4 cupsWildflower honey- 1/2 cupBlueberries for toppingMethod: Mix the granola and honey in a bowl. cover with foil and steam for 2 hrs. Place rack in the lowest position of the oven.Cook for 40 – 45 mins in the oven. (Recipe shared by Chef Vishal Atreya, Executive Chef JW Marriott Mumbai Juhu. Loosely fill the body cavity with stuffing. Make a puree of the same. (Recipe shared by Chef Vishal Atreya, Executive Chef JW Marriott Mumbai Juhu.)Crispy Pork Belly with Sriracha GlazeCrispy Pork Belly with Sriracha GlazeIngredients: 1 kg pork belly/ 60 gms French beansFor Brine (Soak Overnight): 1 ltr Water/ 40 gms Brown Sugar/ 40 gms Custard Salt/ 40 gms Soy SauceFor the marinade : 60 ml soy sauce/ 45 ml rice wine/ 30 gms brown sugar/ 10 gms garlic mincedFor the spice rubs: 2-3 tbsp five spice powderFor the honey sriracha glaze: 60 gms honey/ 15 ml soy sauce/ 45 gms Sriracha sauceFor the cauliflower mash: 300 gms cauliflower/ 30 gms Cream/ 20 ml Milk/ 20 gms ButterMethod: Soak pork belly overnight in brine solution.
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