Christmas recipes by executive master chefs

Recipe by Aris Athanassiou, corporate culinary F&B Director, Janius Continental Group

Ingredients:

• Whole fresh Octopus 2kgs

• Carrots

• Celery

• Red onion

• Orange

• Tomatoes

• Flat parsley

• Capers

• Dill

• Salt

• Black pepper

• Olive oil

• Lemon

• Water

Method

• Cooking the octopus:

• Clean the octopus well making sure to remove the beak and the ink suck. Rinse under clean running water and set aside

• On a medium pot put in water, celery, carrots, onion and the orange cut in half. Bring the contents to a boil. Take your cleaned octopus and slowly dip it into the boiling water. Add some salt and black peppercorns and let the octopus cook until tender (approximately)

• 10minutes)

• Remove the octopus from the water and put it aside to cool off. Please note, do not cool it off in a fridge or blast chiller. Cooling it at room temperature lets the cooked octopus become gelatinous which helps it bind when molding it for the carpaccio. Once cooled off using a plastic wrap roll the octopus as if making a roulade and tie both ends to retain shape. Allow it to rest in the fridge for a minimum of 4 hours to retain the moulded shape. It can be frozen if it’s not being used immediately.

For the garnish:

• Cut your tomatoes in quarters and deseed them and cut them to brunoise

• Chop the onions to brunoise. Chop the parsley, drain the capers and chop them up. Mix the tomato and onion brunoise with the chopped parsley and capers. Season them with salt and pepper and dress with olive oil. For presentation (salsa with capers)

• Take your molded octopus, using a slicing machine cut the octopus into thin slices arranging them on a slate and forming a straight line. Garnish with the salsa, lemon wedge and some dill tops. Drizzle some more olive oil and serve.

Beef Mshikaki

Recipe by Executive Chef Abhijeet Bagwe of Novotel Hotel

Ingredients

For the Beef Marinade

• Beef Tenderloin (Cubed, ~1-inch pieces): 150 g

• Garlic (Minced): 2 cloves

• Ginger (Minced): 2 g

• Smoked Paprika: 1 g

• Coriander Powder: 0.5 g

• Cumin Powder: 1 g

• Turmeric Powder: 0.5 g

• Chili Powder (Adjust to taste): 0.5 g

• Black Pepper (Freshly Ground): To taste

• Salt: To taste

• Lemon Juice (Freshly Squeezed): 10 ml

• Plain Yogurt: 30 g

• Dark Soy Sauce: 5 ml

• Honey or Brown Sugar: 5 g

• Vegetable Oil: 5 ml

For the Skewers

• Red Bell Pepper (Cubed): 30 g

• Green Bell Pepper (Cubed): 30 g

• Red Onion (Cubed): 20 g

• Tomato (Cubed): 20 g

• Skewers (Soaked if wooden): 2 pcs

Instructions

Step 1: Prepare the Marinade

• Combine garlic, ginger, smoked paprika, coriander powder, cumin powder, turmeric powder, chilli powder, black pepper, salt, lemon juice, yoghurt, soy sauce, honey, and vegetable oil in a bowl. Whisk until smooth.

Step 2: Marinate the Beef

• Toss the beef cubes in the marinade, ensuring an even coating.

• Cover and refrigerate for at least 2 hours, preferably overnight, for deeper flavour infusion and tenderness.

• Step 3: Assemble the Skewers

• Alternate marinated beef cubes with red bell pepper, green bell pepper, red onion, and tomato on the skewers.

• Step 4: Grill the Skewers

• Preheat a grill, grill pan, or barbecue to medium-high heat.

• Lightly grease the grill or pan to prevent sticking.

• Grill the skewers for 8-10 minutes, turning occasionally. The beef should develop a smoky char while remaining juicy inside. Aim for an internal temperature of 60°C (140°F) for medium doneness.

• Step 5: Serve

• Drizzle with fresh lemon juice for a zesty kick.

• Pair with kachumbari (fresh tomato and onion salad), chapati, or spiced pilau rice for a complete meal.

Costolette D’Agnello (For 1)

Ingredients

Bean Purée

• Extra Virgin Olive Oil: 15 ml

• Spanish/Yellow Onion (Chopped): 20 g

• Celery Stalk (Peeled & Chopped): 24 g

• Carrot (Peeled & Diced): 13 g

• Fresh Garlic (Thinly Sliced): 2 g

• Root Vegetable Stock: 120 ml

• Fresh Rosemary: 5 g

• Fresh Sage: 1 sprig (0.75 g)

• Salt: Pinch (5 g)

• Freshly Ground Black Peppercorn: 0.1 g

• Parmigiano Reggiano: 5 g

Garnish

• Cherry Tomato (With Stalk): 10 g

Lamb

• Lamb Rack (Frenched): 200 g

Crust

• Bread Crumbs: 20 g

• Parmigiano Reggiano: 5 g

• Fresh Italian Parsley: 1.5 g

• Fresh Rosemary: 1.8 g

• Fresh Garlic: 0.3 g

• Dijon Mustard: 7 g

• Roast Seasoning Mix: 3.6 g

• Pure Olive Oil: 4 ml

Sauce

• Lamb Jus: 50 g

• Olives (Sliced Lengthwise): 9 g (3 pcs)

• Demi-Glace: 21 g

• Unsalted Butter: 3.5 g

Instructions

• Sauce Preparation

• Combine lamb jus, demi-glace, and sliced olives in a saucepan.

• Bring to a simmer and adjust seasoning to taste.

• Whisk in unsalted butter to finish (montée au beurre). Set aside.

2. Crust Preparation

• In a food processor, blend bread crumbs, garlic, parsley, rosemary, parmesan, and a pinch of salt into a fine mixture.

Lamb Preparation

• Season the lamb rack with roast seasoning mix.

• Heat olive oil on a flat grill and sear the lamb rack until lightly browned on all sides.

• Brush Dijon mustard evenly over the backside of the lamb.

• Press the crust mixture onto the mustard-coated lamb, ensuring even coverage.

Bean Purée Preparation

• Heat olive oil in a pot and sauté onions, celery, carrots, and garlic until soft.

• Add beans, vegetable stock, rosemary, and sage.

• Bring to a boil, then reduce heat and simmer for 1–1.5 hours, or until beans are tender.

• Remove rosemary and sage. Blend the mixture to a smooth consistency and pass through a sieve.

• Stir in olive oil and parmesan, adjusting seasoning as needed.

Garnish Preparation

• Roast cherry tomatoes until tender and caramelized. Keep warm for plating.

Cooking the Lamb

• Preheat the oven to 155°C.

• Roast the lamb rack to the desired doneness:

• Rare: 41°C (105°F)

• Medium: 57°C (134°F)

• Medium Well: 64°C (147°F)

• Well Done: 72°C (161°F)

• Rest the lamb for a few minutes before slicing into individual chops.

Assembly

• Spread the bean purée as a base on the plate.

• Arrange the lamb chops elegantly on the side of the purée.

• Garnish with roasted cherry tomatoes.

• Drizzle the sauce around the plate to finish.

Mangalorean-Style pork ribs

Recipe by Executive Chef Stephen Karanja of Safari Park

Ingredients:

1 kg pork ribs

2 onions, finely chopped

4-5 green chillies, slit

2 tomatoes, chopped

1 tsp turmeric powder

2 tsp red chilli powder

2 tsp coriander powder

1 tsp cumin powder

1 tsp garam masala powder

2 tbsp ginger-garlic paste

1/2 cup tamarind juice (soak tamarind in warm water and extract the juice)

Fresh coriander leaves for garnish

Salt to taste

Oil for cooking

Instructions:

Marinate the pork ribs: In a bowl, mix the pork ribs with turmeric powder, red chillipowder, coriander powder, cumin powder, salt, and ginger-garlic paste. Let it marinatefor at least 1 hour.

Cook the onions and chillies: Heat oil in a large pan. Add the finely chopped onions and slit green chillies. Sauté until the onions turn golden brown.

Add Tomatoes and Spices: Add the chopped tomatoes and cook until they become soft and mushy. Add garam masala powder and mix well.

Cook the ribs: Add the marinated pork ribs to the pan. Cook on medium heat, stirring occasionally, until the ribs are browned.

Simmer with Tamarind Juice: Pour the tamarind juice over the ribs.

Cover the pan and let it simmer on low heat until the meat is tender and the sauce thickens. You can add a little water if necessary.

Garnish and Serve: Once the ribs are cooked, garnish with fresh coriander leaves and serve hot with rice or bread.

For Vegan Single & Couples

Recipe by chef Sanjit Gupta, Group Pastry Chef, Sarova Hotels & Resorts

Sticky Gingerbread Paradise with Salted Caramel Toffee Sauce (Serves 8)

The Vegan Sticky Gingerbread Paradise

Flour –2 & ½ cups or 295 gms

Baking powder – 2 tsp or 10 gms

Baking soda – 1 tsp or 5 gms

Fresh Ginger Finely Grated – 2 tbsp or 20 gms

Nutmeg powder– 2 tsp or 10 gms

Mixed spice – 2 tsp or 10 gms

Cinnamon powder – 2 tsp – 10 gms

Maple Syrup or Treacle Syrup – 4tbsp – 40 gms

Golden syrup or Honey – 4tbsp or 40 gms

Almond Milk or soya milk – 100 ml

Sunflower oil – 1 cup or 240 ml

Soya Yogurt – 4tbsp – 40 gms

Optional (add chopped apricots or dried halved cherries or chopped prunes) – 40 gms

• Preheat the oven to 180°C

• Mix all dry ingredients.

• Mix all wet ingredients.

• In a separate bowl, pour the dry ingredients into the wet mixture and stir together until just combined.

• Pour into a cake pan, pre-greased and dusted with flour and bake in the oven for 20–30 minutes. Allow to cool before slicing.

The Vegan Divine Salted Caramel Toffee Sauce

• Brown sugar – 6 tbsp – 60 gms

• Golden syrup – 4tbsp or 40 gms

• Vegan butter – 2 tbsp or 20 gms

• Vanilla Essence – few drops

• Sea salt – 1 tsp or 5 gms

• Vegan Cream – 2 cup or 500 ml

Method

• Melt brown sugar, golden syrup, vegan butter, vanilla essence and sea salt in a pan over low heat for 4–6 minutes, without stirring, until it bubbles.

• Remove from the heat and allow to cool for a few minutes.

• Whisk in the vegan cream until combined and smooth.

For Plating

• Place sticky gingerbread paradise pre-slice on a plate and pour over the sauce.

For Vegan Festive Lovers

Vegan Classic Old-fashioned Christmas cake

Serves 10

For Christmas Cake

• Sultanas – 150 gms

• Raisins – 125 gms

• Glazed Cherries – 100 gms

• Dried mixed peel – 50 gms

• Fresh orange juice – 300 ml

• Soya or Almond milk – 150 ml

• Cider Vinegar – 20 ml

• Flour – 150 gms

• Baking powder – two Pinches

• Salt - pinch

• Cinnamon Powder – 2 pinches

• Nutmeg Powder – 2 pinches

• Mixed Spice – 2 pinch

• Ginger Powder – 5 gms

• Vegan Butter – 50 gms

• Dark brown sugar – 100 gms

• Vegan brandy, rum or whisky for soaking

• Apricot jam – 40 gms for coating cake to layer Marzipan

• Marzipan – 300 gms (for homemade mix an equal quantity of almond powder and icing sugar add some vegan milk to bind them)

Method:

• Soak for overnight dry fruits and the orange juice, drain away the orange juice (do not squeeze).

• Preheat the oven to 180°C and line the cake pan with greaseproof paper.

• Curdle soya milk by mixing it with cider vinegar to make it buttermilk.

• Mix all dry ingredients and rub in the vegan butter, until the mixture becomes crumbly.

• Add sugar, then fold in the buttermilk and mix to form a batter, then add the pre-soaked fruit, stirring to fully coat in the batter and bake in the oven for 45 minutes.

• After 45 minutes, reduce the heat to 150°C and bake the cake for a further hour, remove if the cake skewer comes out clean.

• Once removed from the oven, prick the top of the cake all over with a fork, then allow to cool fully before removing from the cake tin.

• If you’re soaking the cake with vegan brandy, rum or whisky, spoon over 1–2 tablespoons once the cake is cool.

• If you wish to ice the cake, brush the top and sides of the cake with the apricot jam and cover with marzipan decorate as desired.

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