Ho! Ho! Ho! It's a jolly good spread

Ho! Ho! Ho! It's a jolly good spread

No matter in which corner of the world you are, Christmas is celebrated with family and friends over traditional delicacies. Turkey roast is a hero-dish of the table spread in many parts of the world, but there are some dishes which are specific to some countries. 
 
We chat up a few city chefs who share with us some lip-smacking dishes of the festive food that is cooked and served this season. Try your hand at rustling up this multi-culinary spread. 

Desi Twist
As soon as the winter sets in, for some reason, we just start craving for the old-fashioned Christmas dishes which we grew up listening about and occasionally tasting,” says Yogendra Adep, executive sous chef, Sheraton Grand Pune, Bund Garden Hotel.
 
Adep, who spent a fair amount of time in Mumbai, has come across a melange of festive food. “My fondest memory is having loads of sweets with all the family and friends. There would be a big feast, mind you no turkey or ham, but loads of vegetarian dishes,” he recalls. 

“Since Indians like a punch of spice in their food, we come across a heavy usage of cinnamon, star anise, cardamom and other spices used for making traditional Christmas dishes like Roasted Turkey,  Buttery Rolls, Baked and Mashed Sweet Potatoes,” he adds.
 
The millennials are more attuned to the cuisines that they have seen on screen. “Be it Avocado Toast, Oat Milk Lattes, Green smoothies or whatever comes in a bowl, they are open to trying it all. For them, food is not something to satisfy their hunger with. It should also visually appeal to them,” Adep says.

When he is cooking a Christmas meal, he loves adding citrus with wine, pears and port. “My favourite dish is pear poached in port with orange, cinnamon and cloves. It is warm and full of Christmas flavours in every mouthful,” he says.
 
Having lived in a joint family, Christmas for Adep’s folks meant preparing a meal together. “The meal was not only for our family but our neighbours would also join us. We would often look forward to making and eating rich plum cakes,” he concludes.

Oriental Connection
The Asians too follow a West-influenced holiday culture where families come and eat together. Speaking about the Asian Christmas food, Hemant Biradar, executive sous chef, Conrad, says that the Turkey Roast does not make it to the table in the Asian continent.
 
“In Vietnam, they love to do a Whole Roast Pig or Duck, whereas in Japan and China, they love their Fried Chicken. The Chinese specifically eat Char Siu Chicken or Pork which is an Asian preparation with soya sauce and different marination,” says Biradar. 

Speaking about his favourites, the chef mentions Fried chicken. “It’s crispy on the outside and the chicken is marinated with a few Asian spices and herbs, very mildly flavoured so as to not overpower the chicken taste.” 

Biradar also lists the desserts that the millennials would like to indulge in — Rum-based cakes, Egg tart, Yule log flavoured with green tea and matcha. He also fondly recalls his time in Kerala and Goa where he had a chance to dine with the local Christian community indulging in freshly made Bebinca and Pork Vindaloo.

Mamma Mia
Italians are known to take their food seriously and don’t like to mess around with their pasta, cheese, wine or the herbs. And when it comes to White Christmas food, they like to keep the traditions intact, with each region coming up with a unique spread.

Massimo Verzini, Italian speciality chef, Marriott Suites Pune, who will be celebrating the festival away from his folks, says, “On Christmas Eve and on Christmas, the entire family gets together to celebrate. A gorgeous long table is laden with food. We laugh and bond over it. The meal always ends with a good Panettone or Pandoro which is a traditional, bright yellow cake. It is star-shaped and dusted with powdered sugar, roasted chestnuts and lots of wine.”

The chef says that Italians like making different dishes for the big family meal. “For starters, we have Seafood Croutons, Cheeses with Honey and Nuts, Lasagna. In mains, we have Braised Red Meat or Roasted Pork Belly with a gorgeous Berries Sauce. The hero has always been Polenta, a hearty porridge with a grainy texture, which is never left out of the meal.” 

When asked about his favourite dishes, Verzini mentions Stuffed Crespelle or crepes with Mushrooms and Cheese or with Ricotta and Spinach, four kinds of cheese and also some Braised Meat. He would be serving Asparagus and Ricotta Crespelle at the Marriott Suites for the patrons. 

All The Way American
An American Christmas feast is always rich and substantial. It is influenced from across the world as many immigrants have settled in United States. Shardul Nigam, junior sous chef, The Market at The Westin Pune says that the big fat American meal consists of flavours that are light yet eclectic and traditional herbs and sauces are served as accompaniments. 

“The ingredients that are used in cooking the feast change from region to region. Root vegetables, potatoes, Brussel sprouts are commonly used as accompaniments in the traditional dishes,” says Nigam. 

In the North USA, Roasted Turkey or Duck or Goose is the showstopper of the meal. It is accompanied by Roasted Root Vegetables, Mash, Gravy Cranberry Sauce and Giblet Gravy. “If they don’t use turkey, they opt for an expensive cut of red meat to make a Wellington. Whereas in the South of the US, Ham (Gammon) is hailed as the main dish. Traditional dishes are tweaked and cooked as per grandmother’s recipes or with innovative marinade,” says Nigam. 

The chef says that he enjoys Roasted Turkey with an Orange, Thyme and Honey Marinade stuffed with Garlic Flavoured Brioche and Dried Cranberries. It is accompanied by Truffle Mash, Buttered Green Peas and Carrot, Glazed Butternut Squash and Brussel Sprouts.

Dine fine
Roast Duck (Asia)
Ingredients 

  • Duck with neck    1
  • Spice rub 
  • Aromat    5 gm
  • Sugar    5 gm
  • Salt    5 gm
  • Five spice powder    5 gm
  • Marination 
  • Spring onion    ½ bunch
  • Ginger, fresh    20 gm
  • Coriander roots    20 gm
  • Chinese rice wine    50 ml
  • Garlic, whole    10 gm
  • Bathing 
  • Maltose    80 gm
  • Water

Method

  • Mix the dry rub spice mix and inside the cavity of the cleaned duck. Now stuff the duck with marination and close the cavity with a skewer.
  • Bathe the duck with hot water till the skin turns firm. Mix maltose in water and bring to boil. Bathe the duck again with maltose water. Hang the duck for four hours in a well-ventilated area or under the fan.
  • Preheat the oven at 200 c and roast the duck for 40 min and serve. 

(Recipe by Hemant Biradar,executive Sous Chef, Conrad Pune)

Mahabaleshwar Strawberry Gazpacho (India)

Ingredients 

  • Strawberries, hulled and quartered    6 cups
  • Cucumbers, peeled, seeded and diced    2 1/4 cups
  • Red bell pepper, diced    1 1/4  cups
  • Green bell pepper, diced    3/4 cup 
  • Tomato juice    6 tbsp
  • Extra-virgin 
  • olive oil    1 tbsp plus 1/2 cup
  • Garlic cloves, crushed but kept whole    2
  • Whole grain bread, crusts removed, 
  • cut into 1-inch cubes    1 1/2 cups
  • Thyme    2 sprigs
  • Red wine vinegar    3 tbsp
  • Pink salt    1 1/2 tsp
  • Extra-virgin olive oil    2 tbsp
  • Garlic cloves, crushed but kept whole    2

Methods

  • Heat a small saute pan over medium-high heat. Add olive oil and garlic. Add bread cubes, thyme and toast it till golden brown. Discard the garlic and thyme. 
  • Add the strawberries, cucumber, peppers, remaining garlic clove, remaining ½ cup of olive oil, tomato juice, vinegar and pink salt to the bowl. Let it rest for three hours at room temperature. Puree the ingredients until very smooth. Strain through a chinois and chill in the refrigerator until very cold. 
  • Serve chilled, garnished with diced strawberry. Tiny basil leaves and a swirl of olive oil make a nice additional garnish. 

(Recipe by Yogendra Adep, executive sous chef, Sheraton Grand Pune Bund Garden Hotel)

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