This Christmas Try These Unique Recipes

Christmas is the time to eat and enjoy. It is the time to make merry,enjoy good food, great drinks and nice, warm conversations that start in chilly evenings and go on till late night, sitting near a bonfire. From roast chicken to turkey to cakes and pudding, the kind of food that the Christmas season brings to us is incomparable and impeccable. Here are some recipes from the Chefs of The Den & Courtyard By Marriott Bengaluru that you must try this festive season.

Recipe by Chef Rohan Malwankar, Executive Chef, Courtyard By Marriott Bengaluru Hebbal

Stuffed Roast Turkey

Prep Time: 20 mins

Cooking Time: 3hrs 40 mins

Serving: 12

Ingredients:

• 12 pounds whole turkey
• 1 ½ cups water
• 5 tablespoons butter, divided
• 1 (6 ounce) package dry bread stuffing mix
• 1 cup chopped celery
• ¼ cup chopped onion
• 4 slices toasted white bread, torn into small pieces
• salt and ground black pepper to taste
• 2 tablespoons vegetable oil

Method:

• Preheat the oven to 175 degrees C.
• Remove and discard giblets. Rinse turkey and pat dry with paper towels. Place turkey in a shallow roasting pan.
• Bring water and 4 tablespoons butter to a boil in a medium saucepan. Stir in stuffing mix, cover, remove from the heat, and let it rest for 5 minutes.
• While stuffing is resting, melt remaining 1 tablespoon butter in a medium saucepan over medium heat. Add celery and onion; cook and stir until tender, 5 to 7 minutes.
• Add celery and onion to the stuffing. Mix in toasted bread pieces and season with salt and pepper.
• Loosely scoop stuffing into the body and neck cavities of the turkey. Rub exterior of the turkey with vegetable oil and loosely cover with aluminum foil.
• Roast turkey in the preheated oven until an instant-read thermometer inserted in the thickest part of the thigh reaches 85 degrees C and the interior of the stuffing reaches 70 degrees C, about 4 hours. Remove foil during the last 30 minutes of cooking to brown the bird.

German Stollen

Cooking Time: 40 mins

Serving: 1 loaf

Ingredients:

• 2-1/4 cups all-purpose flour
• 1/2 cup sugar
• 1-1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 7 tablespoons cold butter, divided
• 1 cup ricotta cheese
• 1/2 cup chopped mixed candied fruit
• 1/2 cup raisins
• 1/3 cup slivered almonds, toasted
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/2 teaspoon grated lemon zest
• 1 large egg, room temperature
• 1 large egg yolk, room temperature
• Confectioners' sugar

Method:

• In a large bowl, combine the flour, sugar, baking powder and salt. Cut in 6 tablespoons butter until mixture resembles fine crumbs. In a small bowl, combine the ricotta, candied fruit, raisins, almonds, extracts, lemon zest, egg and yolk. Stir into dry ingredients just until moistened.
• Turn onto a floured surface; knead five times. Roll dough into a 10x8-in. oval. Fold a long side over to within 1 in. of opposite side; press edge lightly to seal. Place on a greased baking sheet; curve ends slightly.
• Bake at 350° for 40-45 minutes or until golden brown. Melt remaining butter; brush over loaf. Remove to a wire rack to cool completely. Dust with confectioners' sugar.

Chicken Breast Stuffed with Ricotta and Spinach with Jus

Recipe by Chef Abhijeet Khot, Sous Chef, Layla Den Bengaluru

Serves: 2

Ingredients

• 200 gms Chicken Breast
• 2 gms Salt
• 2 gms Black pepper
• 2 tbsp Oil
• 30 Gms Spinach
• 15 Gms Ricotta Cheese
• 15 Gms White Wine
• 25 Gms Chicken Stock
• 3 Gms Dijon mustard
• 1 Gms Lemon Juice
• 10 Gms Butter
• 10 Gms Olive Oil
• 10 Gms Carrot
• 5 Gms Asparagus
• 5 Gms Broccoli
• 5 Gms Zucchini

Method

• In A Bowl Combine Chopped Spinach, Ricotta Cheese, Season with Salt and Pepper Set It Aside
• Take A Sauce Pan Add the White Wine and Chicken Stock on Low Heat, reduce till You Get the Right Consistency
• Then Add Lemon Juice, Mustard, Salt Pepper to the Sauce Pan and Keep Aside
• Make a Pocket in The Chicken Breast and Pipe in the Spinach & Ricotta Cheese Mixture in the pocket
• Grill the Chicken Breast on Griller and Roast Cook in the Oven for 5 Minutes at 180 degrees Celsius
• Take Butter and Olive Oil in A Pan, Add Chopped Garlic, And the Vegetable Like Cherry Tomato, Carrot, Broccoli, Potato
• Place The Sautee Vegetables on A Plate and Place the Chicken on It and Drizzle It with The Jus
• Garnish It with Parsley or Thyme

Insalada Di Santa Pollo Rossa

Recipe by Chef Abhijeet Khot, Sous Chef, Layla, The Den Bengaluru

Servings: 2

Ingredients

• 70 Gms Chicken Breast
• 2 Gms Salt
• 2 Gms Black pepper
• 10 Gms Oil
• 5 Gms Dijon Mustard
• 2 Gms Lemon juice
• 20 Gms Olive Oil
• 15 Gms Cherry tomato
• 15 Gms Broccoli
• 1 Egg
• 12 Gms Orange
• 10 Gms Brioche Bread
• 35 Gms Roman lettuce heart

Method

• Grill the Chicken Breast on Griller with salt, pepper, oil and Roast in the Oven for 5 Minutes at 180 degrees Celsius
• Blanch the broccoli, and boil the egg deshell it and cut it into wedges
• Take a mixing bowl add Dijon mustard, salt, pepper, lemon juice and olive oil whisk it together to make a thick running dressing
• In a bowl add the hand plucked lettuce, sundried cherry tomato, orange, broccoli, chicken, egg and toss it with the dressing
• Place everything in a salad bowl and garnish it with brioche bread.

Try these amazing recipes and you all can enjoy a festive season that is fun, fulfilling and wholesome. Merry Christmas and happy new year.