This Christmas, tantalise your taste buds with dark chocolate, roasted turkey and pumpkin soup

Follow these 3 easy recipes and cook up a storm in the kitchen, this holiday season.

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If you’re wondering wondering what to cook this holiday season, fret not ‘cause we have got you covered.
With Christmas knocking at our doors (and dropping temperatures), there is no feeling like sitting in the warmth of your house and feasting on a 3 course Christmas special meal. If you’re wondering wondering what to cook this holiday season, fret not ‘cause we have got you covered. Here are 3 easy peasy lemon squeezy recipes you can try your hand at this Christmas.

Roasted Christmas Turkey (serves 4)
Stuff the turkey cavity with onions, carrots, thyme and bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan and coat with white wine.
Stuff the turkey cavity with onions, carrots, thyme and bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan and coat with white wine.

Ingredients:


Whole Turkey, neck and giblets removed: 5 kg
Kosher salt: 2 cups
Butter, melted: ½ cup
Onions, peeled and chopped: 100 g
Carrots, peeled and chopped: 100 g
Thyme: 20 g
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Bay leaf: 1
Dry white wine: 1 cup
Brussels sprouts: 200 g
Baby potatoes: 200 g
Seasonal root vegetables: 200 g
Butter: 100 g
Smoked turkey bacon: 100 g

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Method:

-Rub the turkey inside and out with the kosher salt

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-Place the turkey in a large stock pot and cover with cold water. Place in the refrigerator and allow the turkey to soak in the salt and water mixture for 12 hours or overnight

-Preheat the oven to 350 degrees F (175 degrees C)

-Thoroughly rinse the turkey and discard the brine mixture

-Brush the turkey with ½ the melted butter. Place the turkey on a roasting rack, breast side down in a shallow roasting pan

-Stuff the turkey cavity with onions, carrots, thyme and bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan and coat with white wine

-Roast the turkey uncovered for 3 ½ - 4 hours in the preheated oven until the internal temperature of the thigh reaches 75 degrees C

-Carefully turn the turkey breast side up about 2/3 through the roasting time and brush with the remaining butter. Allow the bird to stand for about 30 minutes before carving.

-Prepare the vegetables: blanch the Brussels sprouts in salted boiled water and cool in ice after cooking. Peel and cut the root vegetables in cubes, wash the baby potatoes and keep in a container. Slice the smoked turkey bacon

-Mix all vegetables and cook slowly in a pan with butter, add salt, pepper and smoked turkey at the end

-Plate the roasted turkey in a dish with mixed vegetables, served with the turkey juice on the side

(Courtesy: Shangri-La Hotel, Dubai)

Pumpkin Soup

Season with salt and pepper; garnish with sage and pumpkin seeds and feta cheese.
Season with salt and pepper; garnish with sage and pumpkin seeds and feta cheese.

Ingredients:

Pumpkin: 500 g
Onion: 1
Chicken stock: 500 ml
Corn flour: 1 tbsp
Water: 1 ½ tbsp
Cream: 150 ml
Butter: 50 g
Sea salt
Pepper
Olive oil: 1 tsp
Sage: 6 leaves
Pumpkin seeds
Feta cheese, crumbled

Method:

-Cut the pumpkin into large pieces, place in a hot pan with a little olive oil until lightly coloured

-Add chicken stock, onion and simmer until the pumpkin and onion are cooked – roughly 15 minutes

-Add the cream and bring to a boil, add the corn flour and water.

-Blitz the mixture with butter until the texture is to your liking

-Add sage and bring to a boil

-Season with salt and pepper; garnish with sage and pumpkin seeds and feta cheese

(Courtesy: Shangri-La Hotel, Dubai)

Single origin Dark Chocolate

Melt the chocolate on a water bath until smooth with the butter.
Melt the chocolate on a water bath until smooth with the butter.

Ingredients:

Butter: 500 g
Cocoa Powder: 50 g
Castor Sugar: 100 g
Brown Eggs: 3
Whipped Cream: 350 g
Cinnamon stick: 1

Method:

-Melt the chocolate on a water bath until smooth with the butter

-In a kitchen aid whip the eggs to a light airy consistency and slowly add in the warm castor sugar syrup (infused with cinnamon) in order to lightly cook and firm up the mixture, followed by lightly folding in the Dark cocoa powder

-Now lightly cut and fold the chocolate mix with the egg mix to a further smooth light texture

-The mix should slowly be amalgamated with whipped cream and allowed to set in moulds in the fridge

-Serve along with crème fresh and cherries

(Courtesy: SAZ American Brasserie)

Healthy Dessert Recipes By Chef Manish Mehrotra To Add To Your Ganesh Chaturthi Celebrations
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The festive season in India is often marked by feasts, in which sweets form a major part. Festivals in different parts of the country are celebrated with a variety of desserts. While Ganesh Chaturthi sees modaks surface as a favourite, Pradhaman is popular during Onam.

The craving to dig into your favourite dessert as you celebrate festivals with your loved ones can be at an all-time high during this period. But, if the stress of the unhealthy eating gets to you, there's always a way to indulge your sweet tooth, while staying healthy.

To make your festive-binge smooth, we asked award-winning chef Manish Mehrotra to share his secrets to some delectable, healthy treats.

Scroll on for the recipes and their nutritional content.

The festive season in India is often marked by feasts, in which sweets form a major part. Festivals in different parts of the country are celebrated with a variety of desserts. While Ganesh Chaturt..
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Serves: 4

Ingredients
Custard apple pulp: 2 gm
Double cream (fat): 1 gm
Castor sugar: 30 gm
Almonds: 30 gm

Serves: 4IngredientsCustard apple pulp: 2 gmDouble cream (fat): 1 gmCastor sugar: 30 gmAlmonds: 30 gm

Method
- Toast almonds at 1 degree celsius for 1 mins in the oven
- Grind toasted almonds to a coarse powder and chop the remaining
- Mix custard apple pulp, double cream, and sugar together, then add the ground almonds and mix
- Chill in the refrigerator and garnish with chopped almonds before serving

Method- Toast almonds at 1 degree celsius for 1 mins in the oven- Grind toasted almonds to a coarse powder and chop the remaining- Mix custard apple pulp, double cream, and sugar together, then add t..
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Serves: 4–5
Ingredients
Freshly grated coconut: 1 cup
Almonds (blanched, ground): 1/2 cup
Sugar (fine): 1 cup
Desi ghee: 1/3 cup

Serves: 4–5IngredientsFreshly grated coconut: 1 cupAlmonds (blanched, ground): 1/2 cupSugar (fine): 1 cupDesi ghee: 1/3 cup

Method
- Take ghee in a non-stick pan, and warm on low-medium heat
- Add coconut & almond mixture. Mix well and keep stirring until it begins to leave the sides of the pan, lumping up as one mass
- Add sugar and fold well
- Apply ghee onto a baking sheet and keep aside
- Reduce heat to low and continue stirring for a few more minutes until the residue sticking to the sides of the pan starts to look opaque and dry, which means the consistency is nearing almost right for solidifying
- Remove onto the greased plate/sheet
- Mix the dough with greased hands, pat it flat into a neat square with a greased rolling-pin to 1/4 inch thickness. Smooth out the surface if needed
- After it cools partially, cut into equal squares with a knife
- Once completely cooled (about an hour or so), separate out the burfis with a flat spatula and store in an airtight container

Method- Take ghee in a non-stick pan, and warm on low-medium heat- Add coconut & almond mixture. Mix well and keep stirring until it begins to leave the sides of the pan, lumping up as one mass- Add ..
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Serves: 2–3

Ingredients
Full cream milk: 2 cups
Sugar: 4 tbsp
Saffron strands: A pinch
Green cardamom powder: ½ tsp
Almond slivers: ½ cup
Makhana (fox nuts): 1 cup
Ghee: 2 tbsp

Serves: 2–3IngredientsFull cream milk: 2 cupsSugar: 4 tbspSaffron strands: A pinchGreen cardamom powder: ½ tspAlmond slivers: ½ cupMakhana (fox nuts): 1 cupGhee: 2 tbsp

Method
- Heat ghee in a heavy-bottomed pan, roast fox nuts and almond slivers till they turn golden
- Heat milk and saffron strands in a heavy-bottomed pan and bring it to a boil; keep stirring the milk, so that it doesn't stick to the bottom
- Add the sugar to the milk, and mix well
- Add the fox nuts and almond slivers to the milk mixture
- Keep cooking till fox nuts become soft and milk thickens a bit
- Garnish with roasted almond slivers and chopped, roasted fox nuts. Serve hot or chilled

Method- Heat ghee in a heavy-bottomed pan, roast fox nuts and almond slivers till they turn golden- Heat milk and saffron strands in a heavy-bottomed pan and bring it to a boil; keep stirring the mil..
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Serves: 4

Ingredients
Wheat flour: 2 cups
Semolina: 2½ tbsp
Roasted almond slivers: ¼ cup
Roasted White Sesame powder: ¼ cup
Ghee: ¾ cup
Gram flour (besan): 1½ tbsp
Sugar: 1 cup
Water: ½ cup
Green cardamom powder: ½ tsp
Roasted white sesame: 1 tbsp
Roasted whole almonds: 3 tbsp

Serves: 4IngredientsWheat flour: 2 cupsSemolina: 2½ tbspRoasted almond slivers: ¼ cupRoasted White Sesame powder: ¼ cupGhee: ¾ cupGram flour (besan): 1½ tbspSugar: 1 cupWater: ½ cupGreen cardamom pow..
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Method
- Heat ghee in a pan, add semolina and wheat flour to it. Roast the mixture till it turns golden
- Mix sugar and water in a pan, and warm over low heat. Cook till single string sugar syrup is formed
- Mix the sugar syrup with the wheat flour mixture. Add green cardamom powder
- Cook mixture till it becomes a little dry. Add the roasted almond flakes and ground white sesame to the mixture and mix well
- Allow it to cool. Divide the mixture into equal parts and shape it into round balls
- Cut the roasted almonds into half and place over pinnis. Roll the pinnis gently in roasted white sesame

Method- Heat ghee in a pan, add semolina and wheat flour to it. Roast the mixture till it turns golden- Mix sugar and water in a pan, and warm over low heat. Cook till single string sugar syrup is fo..
Read More

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