Most of the traditional meals during Christmas include a turkey and so the tradition continues at Keys Hotels as Corporate Chef Manish Kusumwal shares a 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
1 cup cooked drained chopped spinach leaves
5 garlic pods chopped
10 gms salted butter
¼ cup feta cheese
12 strips of bacon
¼ tsp ground black pepper
Cajun spice mix:
1 ½ teaspoon onion powder
1 ½ teaspoon garlic powder
1 tablespoon seasoning salt
1 tablespoon paprika
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon oregano
1 teaspoon thyme
1/2 teaspoon red pepper flakes (if you like it spicy)
Mix all the ingredients together and you may run it through the blender if you like it fine.
Store in an air-tight jar.
Directions for roasting the turkey:
Preheat oven to 350 degrees F (175 degrees C). Melt the butter in a pan, add garlic, add the chopped spinach, and sauté for two minutes before cooling it. Slice the turkey breast down the middle and lay it flat. Sprinkle Cajun spice, salt, and pepper on the inside of the 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 the wrapped turkey in a baking dish and season once more with Cajun spice mix. Cook the turkey breast until no longer pink in the centre and the juices run clear – for about 30 minutes. Cook the wrapped turkey until bacon is crisp on each side, around two minutes per side. Let the 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 and ensures it cooks evenly. Slice and serve garnished with fresh parsley leaves.
Portuguese fish stew
This Portuguese-styled fish preparation has been one of the chef’s favourites since the time he learnt it from a Portuguese chef named Chef Fernando. It is simple and subtle, yet full of flavours. A warm winter stew with some toasted garlic bread is sure to satisfy your taste buds.
1 kg sole fillet (you can also try 2-3 types of fish)
5- 10 large shrimps (optional)
1 kg peeled sliced potatoes
3 onions cut into slices
5 cloves of chopped garlic
1 red capsicum (can use green also)
Parsley or coriander (choose the herb that most suits your taste buds)
A few dashes of hot sauce
1 teaspoon paprika
1 cup olive oil
50 ml white wine
Rock salt to taste
Method for cooking:
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, and salt in the upper layer. Pour the olive oil evenly over the layers.
Once all layers are placed, add seasoning, white wine and a little bit of water. Cover the pan and bring to a boil. Then let it cook on slow fire. When the potato is cooked, it will be ready to serve. 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.
About the guest contributor: These recipes have been contributed by Corporate Chef Manish Kusumwal of Keys Hotels.