Christmas is only a week away, and preparations are in full swing. People are buying ingredients in bulk to prepare a feast for family and friends, a perfect way to bid goodbye to the past year and welcome a new one with open arms. For many, the festive feast only comprises sweet delights, but it is farther from the truth.
Video Credit: In The Kitchen With Momma Me!/ YouTube
Much like every festive spread, the list of delicacies prepared on Christmas includes a fine mix of sweets of savouries. Chef Vineeth Jayan, Executive Chef, Den Hotel, Bengaluru, shared recipes for a few lip-smacking savoury delights with Slurrp. Try these this year and impress your guests.
Mini Sausage Rolls
Ingredients
- 250 grams of frankfurters
- 750 grams of puff pastry
- 100 grams of caramelized onion
- 5 grams of thyme
- 200 grams of Dijon mustard
- 200 grams of cranberry
- 3 grams of smoked paprika
- 100 grams of mushroom
- 50 grams of cream
- 25 grams of celery
- 25 grams of leeks
- 5 grams of garlic
- 5 grams of Maldon salt
- 5 grams of toasted sesame seeds
Method
- Make flavourful mushroom duxelle using thyme, celery, and leeks; finish it with cream and set aside.
- Pansear the sausages and pre-cut them into finger size. Make caramelized onion and keep aside.
- Cut puff pastry rectangles and baste with butter. Smear a little bit of Dijon mustard, caramelized onion, mushroom duxelle and the sausages into the centre.
- Roll in the same tightly and give an egg wash, sprinkle sesame seeds and bake at 200 degrees for 12 mins.
- Serve hot with a chutney of cranberry and smoked paprika.
Cranberry Bire Bites
Ingredients
- 50 grams of cranberry compote
- 20 cream crackers
- 10 grams of scallion
- 200 grams of Brie or Camembert cheese
Method
- Arrange cream crackers on a tray.
- Place pre-cut pieces of brie/ cranberry cheese on the cheese crackers.
- Put a small dollop of cranberry compote and flash in a preheated oven at 180 degrees for 30 seconds.
- Garnish with scallion and serve.
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Roasted Turkey
Ingredients
- 450 grams of unsalted butter
- 2 lemons
- 5 grams of lemon zest
- 1 turkey
- 200 grams of Dijon mustard
- 10 grams of thyme
- 3 oranges
- 250 grams of onion
- 250 grams of carrot
- 100 grams of celery
- 100 grams of leeks
- 50 grams of garlic
- 10 grams of Maldon salt
- 10 grams of black pepper
Method
- Preheat the oven to 180°C.
- Melt the butter in a small saucepan and add the zest, juice of the lemon and a teaspoon of thyme leaves. Set the mixture aside.
- Take the giblets out of the turkey and wash it inside and out.
- Remove any excess fat and leftover pinfeathers and pat the outside dry.
- Place the turkey in a large roasting pan. Liberally spread salt and pepper inside the turkey cavity.
- Stuff the cavity with a bunch of thyme, halved orange, quartered onion, carrot, leeks, celery and garlic.
- Brush the outside of the turkey with the butter and Dijon Mustard mixture and sprinkle with salt and pepper.
- Tie the legs together with string and tuck the wing tips under the body of the turkey.
- Roast the turkey for about 2 1/2 hours, or until the juices run clear when you cut between the leg and the thigh.
- Remove the turkey to a cutting board and cover it with aluminium foil. Let rest for 20 minutes.
- Slice the turkey and serve with cranberry sauce.