Nothing says Christmas cheer quite like a lavish roast and if you’re in the mood to whip up a feast at home, then these four different roast recipes from chefs across the city will get you going. From chicken to ham, turkey and beef, we’ve got you covered.
Beef Wellington By Chef Swarnendu, Hyatt Regency Kolkata
Ingredients:
Beef tenderloin: 1kg
Salt and pepper to taste
Olive oil: 20ml
Mushrooms: 500g
Onions: 2 whole
Garlic: 1 whole
Proscuitto: 300g
Yellow mustard: 2tbsp
Puff pastry sheets: 300g
Eggs: 1
Spinach: 500g, can be used blanched or charred
Method:
- Generously salt and pepper your tenderloin. In a large skillet over medium-high heat, add the olive oil. Sear the tenderloin on each side for about 2-3 minutes until it gets a golden-brown crust. Remove from the heat and set aside.
- In a food processor, add the mushrooms, garlic and onion. Then, pulse in the food processor until it becomes a puree. Heat your skillet to medium-high and add the mixture. § Sauté the mushrooms until the moisture has left. Remove from heat and let cool and add spinach.
- Roll out some plastic wrap and lay the prosciutto so they are even and overlap. Spread the mushroom mixture on top leaving an inch border from the sides. Rub the mustard on the tenderloin and then roll the tenderloin up in the prosciutto and mushroom mixture folding up the sides around the tenderloin as you roll. Wrap the plastic wrap tightly around the beef and refrigerate for 30 minutes.
- Preheat oven to 400°C. Roll the puff pastry sheet out on a lightly floured surface. Place the tenderloin in the centre. Brush the egg mixture around the tenderloin on the sheet and roll the tenderloin tightly in the pastry. Brush the remaining egg mixture on the outside of the pastry and cut slits on the top. Bake until the pastry is golden and the beef registers to 120°C for medium rare.
- About 45 minutes. Remove from the oven and let rest for 10 minutes before slicing.
Roast Chicken By Chef Suvashish Mukherjee, Raajkutir, Kolkata — IHCL SeleQtions
Ingredients:
Whole chicken (with skin)
Garlic: 50g
Onion: 100g
Carrot: 100g
Oil: 100ml
Black pepper to taste
Salt to taste
Thyme: 10g
Cajun spice: 50g
Paprika powder: 20g
Demi glaze: 50g
Potato (side dish): 250g
Cream: 50g
Butter: 50g
Method:
- Soak the chicken with salt water overnight.
- Prepare the marination with the oil, garlic, thyme, cajun spice, paprika powder, salt, black pepper and rub the chicken properly inside and outside.
- Keep in the freezer for 4-6 hours.
- Cut mirepoix carrot and onion and keep aside.
- Take a roasting pan and put the mirepoix and some stock, then put chicken on top with vegetables.
- Add to a pre-heated oven and cook at 160°C for 32 minutes.
- Finish with the glaze and serve with mashed potato.
Five Spiced Turkey By chef Ankkit Pahuja, The Park Kolkata
Ingredients:
Kosher salt: 25g
Brown sugar: 12g
Five spice powder: 2tsp
Turkey (Butterball): 5-5.5kg
Herb butter: 112g
Fresh thyme: 20g
Fresh bay leaves: 3
Mandarins: 3
Fresh ginger slice: 2g
White onion: 30g
Low sodium flaky salt
For the glaze:Apricot jam: 90g
Pineapple juice: 107ml
Cider vinegar: 20ml
Light brown sugar: 20g
Soy sauce: 15ml
Chopped fresh ginger: 5g
Five spice powder: 20g
Kosher salt: 10g
Method:
- In a small bowl, combine the salt, sugar and 2tsp of five spice powder. Stir it, sprinkle about a quarter of the sugar-spice mixture in the cavity of the turkey and rub the rest all over the exterior. Place the turkey on a rack in a roasting pan and refrigerate, uncovered for at least 12 hours and up to 24 hours.
- Remove the Turkey from the fridge 1 hour before roasting. Arrange an oven rack in the lower third of the oven, and preheat to 350 degrees F.
- In a small saucepan, melt the butter over low heat. Stir in remaining 1tbsp five spice powder. Set aside to cool. Stuff the cavity of the turkey with the thyme, bay leaves mandarins, onion, and ginger. Brush the turkey all over with the cooled butter mixture. Pour 2 cups of the chicken broth into pan.
- Roast the turkey until it reaches 145 to 150 degrees F on an instant thermometer; insert in the deepest part between the leg and breast 2 to 2.5 inch.
- While the turkey is roasting, make the glaze in a small pan over medium heat, whisk together the jam, pineapple juice, cider vinegar, brown sugar, soy sauce, spices and salt. Bring to boil and reduce to simmer, cooking until thick and syrupy. Should have about 1 cup glaze. Remove half of the glaze and set aside for serving.
- Once the turkey reaches 140 to 150°C, add the remaining 1 cup to the roasting pan. Then brush the turkey all over with the the glaze. Return to the oven and continue to roast (tending with foil towards the end if it is getting too brown), brushing the turkey with the remaining glaze, at 165°C on an instant thermometer for 30 to 45 minutes more.
- Remove the turkey to a cutting board to rest for 30 minutes. Season with flaky salt. Pour the jus into a large measuring cup and skim the fat from the top. Stir the defatted juices into the reserved half of the glaze to make a sauce, keep warm.
- Serve with some cheese, juice, stuffing and winter vegetables.
Maple Clove Roasted Ham By Chef Subrata Debnath, Taj City Centre New town
Ingredients:
Smoked ham: 600g
Pink salt: 10g
Cinnamon powder: 20g
Black pepper Powder: 10g
Leeks: 100g
Onions: 200g
Maple juice: 50g
Brown sugar: 50g
Reduced orange juice: 200ml
Pineapple: 100g
Rosemary: 30g
Clove: 20g
Method:
- Mark the entire ham with a carving knife.
- Now make a mixture with orange reduction, brown sugar and maple syrup.
- Marinate the ham block with the solution and roast it at 120°C for one hour, wrapped in a foil.
- Once it is cooked well on the inside, remove foil and again brush with the solution.
- Use sliced pineapples and cloves and stick on the outer area of the ham.
- Use all the leek, celery, and onions for the roast.
- Make a sauce with cranberry juice, red wine and dried cranberries.
- Keep the ham in the oven for 45 minutes at 180°C without foil.
- Serve warm, with cranberry reduction.
