We got Sr Chef De Partie Rao Shaheb Shinde from The Ambassador Hotel to help you luxe up your menu with these eyeball-grabbing, awesome recipes that will earn you the 2010 Hostess with the Mostess Award!
Appetiser
Start with an appetiser that will make your guests sit up and take notice :)
Marinated Rock Lobster Prawn Egg Crowned with Caviar
Lobster & Prawns - 40 gms
Mayonnaise - 60 gms
Beetroot puree - 10 gms
Malibu sauce - 15 ml
Sliced egg - 1 no
Caviar - a pinch
Ice berg lettuce -leaf
Method:
- Boil the lobster and prawns for 5 minutes.
- Cut the lobster and prawn meat into cubes and keep it aside for chilling.
- Take mayonnaise and add beetroot puree and some Malibu sauce to it. Add some seasoning and mix it well and finally add the chilled meat to it.
- Take a cocktail glass and add iceberg lettuce to it. Add all the meat and mix with julienne lettuce.
- Garnish with a boiled egg (cut in half) and add caviar on top of it.
- Finally, dress it up with a slice of lemon, whole boiled prawn and lettuce leaves.
Salad
Floor 'em with a salad that would leave 'em with the words "exotic" on their lips!
Avocado, Artichoke, Plum Hearts, and Pimentos on Crispy Lolo Rosso
Avocado - 30 gms
Artichoke - 30 gms
Palm hearts - 30 gms
Pimentos assorted - 30 gms
Lolo Rosso - 2 leaves
Balsamic Vinegar - 20 ml
Olive Oil - 10 ml
Garlic - 3 gms
Basil - 3 gms
Crushed pepper - 2 gms
Sugar - a pinch
Method:
Take avocado, artichokes, and palm heart and cut into medium slices.
Chop the pimentos into small circles.
Take a fish plate and make a bed with Lolo Rosso and add slices of avocado, artichokes, and palm heart.
Finally, serve dressings like balsamic vinegar and olive, garlic, and basil in a small cup at the side of the dish.
Soup
Your course will not be complete without soup! So soup it up a la French style and see them ask for more.
Silky Apple and Pumpkin Bisque
Apple - 150 gms
Pumpkin - 10gms
Butter - 50gms
Cream - 50gms
Water - 150 ml
Salt - a pinch
White pepper - a pinch
Sugar - a pinch
White wine - 10 ml
Method
- Peel the apple and pumpkin and cut into cubes.
- Take a pan, add some butter to it. Then, add the apple and pumpkin.
- Sauté it for one minute or till it becomes light brown.
- Add some water in it and keep it for 2 minutes.
- Take the fruits out and grind it well.
- Put the ground paste in an pan and add some water and reduce it on a low flame. After reducing, strain it well.
- After straining, add some cream and seasoning as well as the white wine.
- Garnish with grated apple.
Main Course
The trick of serving up an unforgettable feast is keeping the best for the last!;)
Traditional Oven Roasted Turkey
Minced chicken - 150gms
Dry Fruits - 5 gms
Nutmeg - a pinch
Worcestershire - 2 ml
Red wine - 2 ml
Mustard Powder - ½ tbl spoon
Salt - a pinch
Sugar - ½ tbl spoon
White pepper - a pinch
Turkey - 250 gms
Maida - 5 gms
Method
- Take the minced chicken and mix it well with dry fruits as well as nutmeg and marinate it with worcestershire sauce, red wine seasoning and maida.
- Stuff the minced chicken in the turkey and accompaniments with garden vegetables, sweet potatoes as well as grilled tomatoes. Sew closed, or fasten with small lacing skewers and cotton string. Tuck in wings and fold tail in over the stuffing.
- Brush the top of the turkey with melted butter, and sprinkle salt and pepper. Roast turkey, uncovered, at 375°F, basting frequently with melted butter and turkey or chicken broth, or pan juices for over an hour.
- While the turkey is roasting, prepare giblet gravy using the bones of the turkey. Roast the bones and add some water. After reducing the water, add the liver of the turkey. Add the seasoning as well as red wine after reducing the sauce.
- Carve turkey by removing drumstick, wings and thigh by running a sharp carving knife through joints. Remove breast and slice diagonally across the grain. Serve with stuffing, gravy, and cranberry sauce on the side.
Ensure a happy ending for your guest with desserts that leave them with a smile on their face.
Christmas Pudding with Brandy Sauce
Butter - 40 gms
Sugar - 40gms
Maida - 40 gms
Fruits - 80gms
Eggs - 1 no
Caramel - 2 ml
Bread Crumb - 2 gms
Baking Powder
Method:
- Take butter in a bowl, add the custard sugar and one egg in it and beat it well.
- Add some maida and caramel sauce and a pinch of baking powder.
- Add the bread crumbs and mixed fruits, and the rum and brandy mix with the mixture and keep aside.
- Lastly put a pinch of garam masala and some essences in it.
- Take a mould. Grease it with butter and add the mix to this.
- Take the pastry cups cover it with the silver foil and cook for double boiling for 1 hr.
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