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The perfect Turkey recipe for Christmas

By Chef Manish Kusumwal
December 20, 2018 11:04 IST
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Your loved ones will love these fancy treats from chef Manish Kusumwal.

Most of the traditional meals during Christmas includes a turkey.

Corporate chef Manish Kusumwal, Keys Hotel shares few delightful recipes that you can offer to your guests this season.

Cajun Spiced turkey wrapped with bacon

Cajun spiced turkey

Ingredients

  • 1 large turkey breast
  • 1 tsp cajun spice (see recipe below) 
  • 1 cup cooked drained chopped spinach leaves
  • 5 garlic pods chopped
  • 10 gm salted butter
  • ¼ cup feta cheese
  • 12 strips of bacon
  • ¼ tsp ground black pepper

For cajun spice

  • 1 ½ tsps onion powder
  • 1 ½ tsps garlic powder
  • 1 tbsp seasoning salt
  • 1 tbsp paprika
  • 1 tsp ground black pepper
  • 1 tsp cayenne pepper
  • 1 tsp oregano
  • 1 tsp thyme
  • 1/2 tsp red pepper flakes (if you like it spicy)

Method

For cajun spice

  • Mix all the ingredients together, run it through the blender if you like it fine.
  • Store in an air tight jar.

Method

For Turkey

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt the butter in a pan add garlic and put the chopped spinach and sauté for 2 minutes and cool it.
  • Slice turkey breast down the middle and lay it flat.
  • Sprinkle cajun spice, salt, and pepper on the inside of turkey.
  • Spread the spinach evenly and put the crumbled feta cheese in the centre.
  • Fold the other turkey breast half over the feta layer so the filling is sealed. Wrap the entire turkey breast with bacon.
  • Place wrapped turkey in a baking dish and season once more with Cajun spice.
  • Cook turkey breast until no longer pink in the centre and the juices run clear, about 30 minutes.
  • Cook the wrapped turkey until bacon is crisp on each side, about 2 minutes per side. Let turkey rest for 10 minutes before slicing.
  • You can also cover with an aluminium foil and do the cooking as aluminium foil helps keep food moist, ensures it cooks evenly.
  • Slice and serve garnished with fresh parsley leaves.

Portuguese Fish Stew

Portuguese Fish stew

This Portugese style fish preparation has been one of my favourites from the time I learnt it from a Portugese chef, chef Fernando.

It’s simple subtle yet full of flavours.

A warm winter stew with some toasted garlic bread is sure to satisfy your soul.

Ingredients

  • 1 kg sole fillet (You can also do 2/3 types of fish)
  • 5 to 10 large shrimps (optional)
  • 1 kg peeled sliced potatoes
  • 3 onions cut into slices
  • 5 cloves of chopped garlic
  • 1 Red capsicum (you may use green also)
  • Parsley or coriander (choose the herb that most suits your taste buds)
  • Few dashes of hot sauce
  • 1 tsp paprika
  • 1 cup olive oil
  • 50 ml white wine
  • Rock salt to taste


Method

  • In a saucepan, forming layers, add the sliced onions, garlic, tomato, peppers, coriander or parsley, sliced potatoes and fish.
  • Place the sliced onions and peppers, paprika, salt in the upper layer.
  • Pour the olive oil evenly over the layers.
  • Once all layers are placed add seasoning and white wine and little water.
  • Cover the pan to bring to a boil.
  • Cover and let it cook on slow fire. Check once, if the potato is cooked it will be ready to serve.
  • To plate remove one or two pieces of fish along with onions, potatoes and capsicum, pour some stew soup over and serve hot.
  • This dish can be consumed on its own or can be served with buttered rice.

 

Dear readers, do you have an interesting Christmas recipe to share?

Send them on getahead@rediff.co.in (subject line: Christmas Recipes) with your NAME, AGE, HOMETOWN and any interesting details about the origin of the recipe.

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Chef Manish Kusumwal