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
- 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)
For cajun spice
- Mix all the ingredients together, run it through the blender if you like it fine.
- Store in an air tight jar.
- 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
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.
- 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
- 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.
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