Tag Archives: feast

Christmas Roasts

With Christmas round the corner, we all have stuffed chicken or turkey on our minds. While Turkey is usually the centerpiece for Thanksgiving dinners, chicken, pork, lamb  roasts are popular for Christmas.

Roast lamb with apricot stuffing is matchless. Another good combination for lamb stuffing is bacon, garlic and rosemary or bacon and shallots. If you’re looking for an exotic Christmas Turkey, then ricotta cheese or orange and prunes stuffing maybe the answer.

Roast Chicken

A good stuffing, believe me, can transform the taste of your roast, so spend time preparing it. Experiment with herbs, nuts and other ingredients. Some of us like cubed bread and garlic as the stuffing, while others prefer, bread mix with onion, thyme and parsley. Any type of bread will work as long as it has a firm texture and has been dried properly. Your roast can have luscious flavours owing to the unique fillings. Whatever be the filling, it is a laborious process, but worth it anyway.

My all time favourite is Roast Chicken with Apple-Sausage Stuffing, Pan-Reduced Sauce and Roasted Vegetables. And it is pretty simple and straightforward to prepare too. Mushrooms pair well with pork, so try adding those to your stuffing this year.

Make use fo fruits. These can rev up the taste of the dish to unimaginable heights. Apples, cranberries, dried apricots, dried plums, raisins are a good choice.

Bread, chestnut, sage, pork sausage, cranberries is a typical stuffing and the first choice of many.

If you don’t want to make the stuffing yourself, buying readymade ones (of course a prior order is mandatory) is also a possibility. In  Mumbai too, many take orders and supply great roasts on Christmas. And of course Mumbai hotels and restaurants have great roasts on offer for Christmas.

Roast Turkey with Cranberry Sauce, Brussel Sprouts, Roast Leg of Pork with Parsnips, are available at JW Marriott Mumbai Sahar. Chef Sanjana Patel at La Folie Lab is offering a traditional English Roast with Chicken supreme breast with Buttered beans, Roasted potatoes, Yorkshire pudding and gravy. Oh! this one is not to be missed.

Made at home or purchased, or savouring one at a restaurant, a roast is a must on Christmas. Yes, with a bowl of gravy, some roasted potatoes, carrots, broccoli and wine. Merry Christmas!

 

A recipe that I love to follow :

Pork, sage, onion and chestnuts stuffing

Ingredients

  • 2 large onions, peeled and quartered
  • 50 g stale bread
  • 200 g vacuum-packed chestnuts
  • 1 kg shoulder of pork, trimmed and diced
  • 1 bunch fresh sage, leaves picked
  • 3 rashers smoked streaky bacon, roughly chopped
  • freshly ground white pepper
  • sea salt
  • 1 whole fresh nutmeg, for grating
  • 1 lemon
  • 1 orange

Method-
Preheat your oven to 190ºC/375ºF/gas 5. Blitz the onions in the food processor until finely chopped, then tip into a large bowl. Tear the stale bread into small chunks and whiz into breadcrumbs. Add these to the bowl, then crush and crumble your chestnuts in there too. Tip your diced pork into the food processor with the sage leaves, bacon, a level teaspoon of white pepper and a good pinch of salt. Finely grate in a quarter of the nutmeg, the zest of half a lemon and just 2 or 3 gratings of orange zest. Pulse until you’ve got some chunks and some mush, it won’t even take a minute, then tip into the mixing bowl.

Because the pork is raw, you’re committed to seasoning it well so add another pinch of salt and white pepper, then get your clean hands in there and scrunch it all up until well combined.

Take just under half of the stuffing out of the bowl to use for your turkey, then transfer the rest to a lovely earthenware-type dish that you can serve from. Use your hands to break it up and push it about, then flatten it all down. Pop it in the oven to cook for 50 minutes to 1 hour until bubbling and crispy. When done, you can pour away any excess fat before serving if you want to. It will be soft, juicy and succulent on the inside, then gnarly, crispy and chewy on the outside.

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Indulgently Indian

Thalis in Indian cuisine, are my weakness. The sheer variety and sight of small vatis or katoris with different dishes in a glistening thali attract me. The Grand Thali Feast at Soma, Grand Hyatt Mumbai which begins today and goes on until July 23, daily for dinner, naturally was something which beckoned me. I was fortunate to get a preview last night.

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Curated by Chef Vinod Singh Rana of Soma and his team, the thali looked delightful and appetizing as expected. In fact I even witnessed the thalis being set in the spotlessly clean and well-planned kitchen.

I opted for the Non-vegetarian option with laal maas, a typical Rajasthani preparation of mutton which is lip-smacking. Naturally, that was the first dish I tried and it turned out to be one of the best lal-maas preparations I have ever had. Often hyped, it disappoints owing to too much spice and a rich and heavy gravy. But this one was a palate-pleaser. The yogurt was just right, as were the other spices and the texture of the succulent mutton pieces, slow-cooked, were just the way I enjoy mine.

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The other dishes on my thali included Rajasthani bhindi, sev tamatar, batata-nu-shaak, kadhi, dal, khichdi, thepla, rotla, puri, rice and of course lot of farsan in the form of khandvi, dhokla, samosa, patra made of arbi leaves, et al. Each dish was distinct in its flavours and textures and obviously painstakingly prepared. The taste of each Rajasthani and Gujarati dish was authentic with no room for compromise.

Desserts were the highlight of my meal with malpua and rabdi and of course the quintessential, moong dal halwa, as I have an incurable sweet-tooth.

The quality of ingredients was expectedly the best and the flavours shone through with ease. A sumptuous meal, perhaps difficult to finish, but enjoyable nevertheless. I was satiated. The meetha paan served in a traditional manner was the perfect finale to this grand thali meal.

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One can also enjoy an array of delightful cocktails and mocktails themed to compliment the menu from their a la carte beverage menu.

Given the variety and the fact that it is unlimited, as well as being priced at an all inclusive price, at Rs 999 for veg and Rs 1111 for Non-veg, this thali is a steal and every gourmand fond of the diverse flavours of Rajasthan and Gujarat must head to Soma soon. Furthermore, the thali has 4 rotational menus, so even if you land up more than once in the ten days, you are likely to experience a new set of dishes.

Rating: 4/5