ROASTED TURKEY BREAST WITH CHIVE MASH
Orange cranberry relish
Ingredients
- Turkey Breast 140 gm
- White Wine 15 ml
- Thyme 1 Sprig
- Sage 1 no
- Garlic 4-5 cloves
- Salt to taste
- Black pepper 5 gm
- Olive oil 15 ml
For the Relish
- Oranges 1 no
- Orange juice 10 ml
- Cranberry 10 gm
- Parsley 2-3 sprigs
- Demera sugar 2 gm
- Cinnamon 1 stick
- Chives mash
- Sliced potatoes 40 gm
- Chopped chives 5 gm
- Butter 5 gm
- Cream 5 gm
- Salt to taste
METHOD
Preheat oven to 325 degrees F. Place turkey breast, skin-side up, on a rack in a roasting pan. In a small bowl, combine garlic, herbs, salt, pepper, olive oil and marinate the turkey. Pour wine into the bottom of the roasting pan. Roast for 45 minutes, until skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. If the skin is over-browning, cover the breast loosely with foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes. Meanwhile, cook potatoes in a saucepan of boiling water till tender. Drain and mash potatoes. Heat pan with butter, add potatoes, cream salt, chives and finish. For the relish peel, cut oranges into segments. Remove and discard membrane from inside the orange rind and cut rind into juliennes. Squeeze juice from remaining oranges, set juice aside. In a small saucepan over high heat, combine rind and water and bring to a boil. Cook for 10 minutes, drain and set aside. Combine juice, orange segments, cinnamon, parsley, cranberry and sugar. Slice cooked turkey breast, arrange at the centre of the table, pour relish and chives mash on side.
— Recipe courtesy: Chef Vikas, Bengaluru Marriott Hotel Whitefield.
CLASSIC PUMPKIN CHEESE CAKE
Ingredients
- Philadelphia Cream Cheese 550 gm
- Caster sugar 165 gm
- Eggs 2 nos
- Vanilla essence 5 ml
- Fresh cream 200 ml
FOR PUMPKIN CUSTARD
- Corn flour 22 gm
- Pumpkin puree 180 gm
- Brown sugar 65 gm
- Cardamom powder 2 gm
- Salt 1 gm
- Maple syrup 20 gm
- Fresh cream 150 ml
- Egg large 1 nos
FOR the BASE
l Vanilla oreo cookies 300 gm
l Unsalted butter melted 50 gm
Method
l Pre heat oven to 160 degree Celcious.
l Make base using crushed oreo and melted butter, take a cake ring cover with alluminium foil on the bottom, fill oreo mix into the ring press with palm to level, keep in chiller for 15 to 20 minutes to set.
l Prepare puree of oven rosted pumpkin — mix fresh cream, egg, maple syrup, salt and cardamom power along with pumpkin puree in large bowl to make a smooth custard
l In other bowl, beat cream cheese and caster sugar into a smooth paste, slowly add eggs with vanilla essence, mix corn flour with fresh cream, add above mixture. (Make sure chesscake batter is free of lumps).
l Add prepared pumpkin custard to cheesecake batter.
l Finally pour above mix into prepared cake ring upto 1/3 high into the oven. Bake with double boiler for 35 to 40 minutes until baked. Cool and serve.
— Recipe courtesy Movenpick Hotel & Spa Bangalore
Pulled Pork Belly with honey-dried plums and Balsamic
INGREDIENTS
- Pork belly 150 gm
- Imported plums 30 gm
- Balsamic reduction 20 ml
- Pork roast jus 20 gm
- Garlic 30 gm
- Onion 30 gm
- Mixed lettuce greens 50 gm
- Pork belly crumble 10 gm
- Honey 10 ml
- Rosemary 5 gm
- Thyme 5 gm
- Chives 5 gm
- Parsley 5 gm
- Sage 5 gm
- Black pepper 5 gm
- Salt 5 gm
- Sugar 5 gm
- Olive oil 20 ml
- Butter 20 ml
- Refined oil 200 ml
Method
Marinate pork belly overnight with herbs, vinegar and seasonings.
Slow roast pork belly until well done the next day, pull meat apart gently into strands of pulled meat.
Dehydrate plums at a low temperature after having marinated them in honey.
Roast the pork belly skin until crispy and once cooled and dried, blend to a crumble.
Cook the pulled pork meat with balsamic, vinegar, black pepper, herbs and roast jus.
Assemble with mixed greens, pulled pork meat, plums and crumble.
Garnish with finely chopped mixed herbs and crumble
(With a stuffing crumble, roasted Jerusalem artichokes, green beans and almonds).
Turkey mille feuille with cranberry jelly, jus
INGREDIENTS
- Turkey 250 gm
- Cranberries 100 gm
- Turkey roast Jus 200 ml
- Puff pastry 100 gm
- Proscuitto 50 gm
- Jerusalem artichokes 30 gm
- Almonds 20 gm
- Green beans 30 gm
- Onions 50 gm
- Garlic 10 gm
- Carrots 30 gm
- Leeks 30 gm
- Celery 30 gm
- Shallots 20 gm
- Cream 10 ml
- Eggs 2 nos
- Orange zest 2 gm
- Lemon zest 2 gm
- Bread crumb 30 gm
- Thyme 20 gm
- Sage 20 gm
- Chives 20 gm
- Parsley 20 gm
- Butter 20 gm
- Olive oil 30 ml
Method
l Marinate the turkey meat with mixed herbs, seasonings and onions, carrot, leeks, celery overnight. Slow roast turkey until well done the next day. Once cooled, pull some of the meat and keep aside With the rest of the meat, blend with whipped egg white, seasonings, cream and mix in some cranberries, herbs, almonds and set in a baking mould. Toast almond flakes and keep aside. Use the fat from the proscuitto make a crumble with breadcrumbs, butter, herbs which will make the stuffing. Flatten one sheet and bake until crispy and use as the base crumble.
Toss the pulled turkey meat with some onions, garlic, herbs, roast jus, cream and citrus zest. Season to taste
— Recipe Courtesy Chef Sasha Fernandes, Ottimo, ITC Gardenia
