Five lip-smacking dinner recipes for a festive Christmas feast

Christmas brings with it a broad list of both traditional and contemporary cuisine Youre in luck since we asked some of the best chefs from Accor Group hotels in India to share some of their favourite Christmas recipes Let the mood of the season permeate your dinner table by attempting one or all of these dishesBread and Plum Pudding by chef Sidney Dcunha Novotel Pune Nagar roadIngredientsFresh White Breadcrumbs 125 gmsButter 25 gmsEggs 2 nosFlour 125 gmsBrown Sugar 75 gmsBaking Powder 7 gmsGround Cinnamon 2gmsGround Nutmeg 2gmsGround Cloves 2gmsGround Ginger 2gmsSoaked nuts 100 gmsLemon Zest and Lemon Juice from 1 lemonOrange Juice from 1 orangeDark Rum 35mlMethod1 Cloves Ginger Nutmeg Cinnamon candied mixed fruit peels and soaked nuts lemon zest lemon juice orange juice and Dark rum in a large bowl and mix well2 Beat butter and sugar in another bowl using electric hand blender Add eggs and beat until smooth Add flour and baking powder and mix thoroughly3 Add breadcrumbs and eggflour mixture prepared in step2 in fruit mixture and stir to mix thoroughly4 Grease the pudding pour prepared mixture in it and cover with double layer of greaseproof paper Again cover with a double layer of aluminum cooking foil and tightly tie string around its neck5 Place in the oven on double boiler with tray for 160 degrees C for 25 min6 Let it cool for 4 to 5 hours in the refrigeratorRoast Duck with Orange GlazeBy Chef Neelabh Novotel Kolkata Hotels ResidenciesIngredientsOne duck approx 6 poundsCaraway seeds 1 teaspoonGreen pepper 12 medium sized finely choppedOnion 1 small finely choppedCelery rib 1 finely choppedOlive oil 1 tablespoonChicken broth 12 cupSage 12 TspSalt 12 teaspoonPepper 18 teaspoonDried thyme 1 pinchNutmeg 1 pinch groundCrushed seasoned stuffing 4 cupsFor Orange Glaze12 cup packed brown sugar2 tablespoons plus 112 teaspoons sugar2 tablespoons cornstarchPinch salt1 cup orange juice1 tablespoon grated orange zest1 drop hot pepper sauceMethod of Preparation1 Preheat oven to 350 degrees C2 Rub the inside of duck with caraway seeds prick skin all over with a fork3 In a large skillet saute vegetables in oil Stir in broth seasonings and stuffing4 Loosely stuff duck with stuffing mixture5 Skewer neck opening tie drumsticks together with kitchen string6 Place breast side up on a rack in a large shallow roasting pan7 Bake uncovered until golden brown and a thermometer reads 170 degrees C for the duck and 165 degrees for the stuffing 212 to 314 hours8 Drain fat from pan as it accumulates9 Cover loosely with foil if duck browns too quickly Cover and let stand 20 minutes before removing stuffing and carving10 Meanwhile for the glaze combine sugars corn starch and salt in a saucepan Gradually stir in orange juice zest and hot pepper sauce until blended 11 Bring to a boil cook and stir 2 minutes or until thickened12 Serve carved duck with prepared orange glazeCitrusMarinated Roast TurkeyBy Chef Sandeep Kalra Director of Culinary Pullman New Delhi AerocityIngredients for Brined Turkey1 gallon water2 cups apple cider2 cups kosher salt2 cups sugarOne 15pound fresh turkey giblets and neck reservedIngredients for Marinade10 roasted garlic cloves see Note10 raw garlic cloves1 34 cups canola oil34 cup fresh orange juice14 cup cider vinegar14 cup kosher salt3 tablespoons fresh lime juice3 tablespoons dried oregano3 chipotles in adobo2 tablespoons annatto paste see Note1 tablespoon ground cumin1 teaspoon ground allspiceIngredients for Gravy9 cups chicken or turkey stock or lowsodium chicken broth3 tablespoons canola oilReserved turkey giblets and neck liver discarded3 shallots coarsely chopped2 carrots coarsely chopped2 celery ribs coarsely chopped1 onion coarsely chopped10 roasted garlic cloves see Note8 black peppercorns2 tablespoons unsalted butter2 tablespoons allpurpose flourSalt and freshly ground pepperMethod1 In a very large bowl stir the water apple cider kosher salt and sugar until the salt and sugar are dissolved Line a stock pot with a large sturdy doubled plastic bag Put the turkey in the bag neck first2 Pour in the brine and seal the bag pressing out as much air as possible Brine the turkey in the refrigerator for 24 hours3 Remove the turkey from the brine and discard the brine Pat the turkey dry and transfer to a large rimmed baking sheet In a blender combine the roasted garlic with the 10 raw garlic cloves the vegetable oil orange juice cider vinegar kosher salt lime juice oregano chipotles annatto paste cumin and allspice Puree until smooth Slather the turkey inside and out with the marinade cover and refrigerate for 24 hours4 Preheat the oven to 325 degrees5 Lift the turkey out of the marinade and set on a rack in a roasting pan Brush the breast with some of the marinade Pour 1 12 cups of the stock into the bottom of the pan and cover the turkey very loosely with foil Roast the turkey for 2 hours Remove the foil and add another 1 12 cups of the stock to the pan Continue roasting for about 2 12 hours longer until an instantread thermometer inserted in the thickest part of the thigh registers 175 degrees6 In a large saucepan heat the canola oil Add the giblets and neck and cook over moderate heat until browned7 Transfer to a plate Add the shallots carrots celery and onion to the pan and cook stirring occasionally until softened about 5 minutes Return the turkey parts to the saucepan Stir in the roasted garlic brine and seal the bag pressing out as much air as possible Brine the turkey in the refrigerator for 24 hours8 Transfer the turkey to a cutting board and remove the rack from the pan Pour the pan juices into a bowl and skim off the fat reserving 2 tablespoons Transfer the reserved fat to a saucepan Add the butter and flour and cook over high heat whisking constantly until golden brown 2 minutes Add the enriched stock and bring to a boil Simmer over moderate heat until the gravy is reduced to 3 cups about 10 minutes9 Place the roasting pan over one burner on high heat Add the strained defatted pan drippings there should be 1 cup and scrape up any bits stuck to the bottom of the pan Strain the pan drippings into the gravy and season with salt and pepper keep warm10 Carve the turkey and transfer the slices to a platter Serve with gravyRich Christmas Pudding By Chef Sandeep Kalra Director of Culinary Pullman New Delhi AerocityIngredients225g8oz golden caster sugar225g8oz vegetarian suet340g12oz sultanas340g12oz raisins225g8oz currants110g4oz candied peel chopped110g4oz plain flour110g4oz fresh white breadcrumbs55g2oz flaked almonds1 lemon zest only5 eggs beaten1 level tsp ground cinnamon1 level tsp mixed spice5g1 level tsp freshly grated nutmeg pinch of salt150ml5fl oz brandy or rumMethod of Preparation1 Lightly grease 4x600ml1 pint or 2x12 liter2 pint pudding basins2 Mix together all the dry ingredients3 Stir in the eggs and brandy and mix well4 Spoon the mix into basins Put a circle of baking parchment and foil over the top of each basin and tie securely with string Make a string handle from one side of the basin to the other so it is easier to pick the basin out of the pan after cooking5 Put the basins in a large steamer of boiling water and cover with a lid Boil for 56 hours topping the boiling water up from time to time If necessary If you do not have a steamer put the basins in a large pan on inverted saucers on the base Pour in boiling water to come a third of the way up the sides of the pudding bowls Cover and steam as before6 Cool Change the baking parchment and foil covers for fresh ones and tie up as before Store in a cool cupboard until Christmas Day7 To serve steam for 2 hours and serve with brandy butter rum sauce cream or homemade custardTurkey Roulade with Sage and Onion Stuffing By Chef Sandeep Kalra Director of Culinary Pullman New Delhi AerocityIngredientsTurkey breast 200 gmSage 1 tspSaute chopped onion 60 gmChopped chicken sausage 2Fresh breadcrumbs 30gmButter 20gmFor sauceChicken or turkey stock 150mlButter 20gmRefined flour 20gmDry white wine 150 mlRoughly chopped onion garlic carrot celery 150gmAccompanimentBroccoli 40 gmCarrots 40gmZucchini 40gmPotato wedges 90 gmCherry tomato 40 gmSeasoning to tasteMethod1 Take turkey breast and flatten with mallet or rolling pin seasoned with salt and pepper2 In a bowl mix fresh breadcrumbs sage sausage onion and seasoning3 Place flattened turkey on cling film or aluminum foil stuffed with sage mix roll tightly with covering all sides by scallops Place roll in fridge for 40 to 60 minutes to hold its shape4 For healthy cooking it can be steamed in steamer for 17 to 20 min5 For baking preheat oven at 180 degrees C roast roulade on a bed of roughly cut vegetable for 17 to 20 minutes6 For sauce In a pan heat fat add cut vegetable toss with seasoning glazed with maple syrup In another pan add fat and refined flour mix well for a while add white wine cook for 2 minutes then add stock and juice from the cooking tray cook for 6 to 7 minutes sauce is ready7 Serve succulent turkey roulade with fried potato wedges and maple glazed toss vegetableRead More Christmas 2022 Your guide to the best festive menus in MumbaiThis story has been sourced from a third party syndicated feed agencies Midday accepts no responsibility or liability for its dependability trustworthiness reliability and data of the text Midday managementmiddaycom reserves the sole right to alter delete or remove without notice the content in its absolute discretion for any reason whatsoever