As the holiday season approaches, seasoned chefs from across the country share their Christmas recipes to add a touch of culinary magic to your festive celebrations. From succulent Duck Roast and Stuffed Apples to Broccoli Sticky Black Rice Casserole and Feta Cherry Tomatoes Caprese, these gourmet creations promise to tantalize your taste buds and make your Christmas gatherings extraordinary.

Chef Prasobh Sasankan | Sous Chef, Brunton Boatyard, CGH Earth

Ingredients:

1/2 kg Duck (Curry cut)

1/4 cup Shallots (chopped)

1.5 tsp Ginger & garlic (chopped)

1.5 tsp Chilly powder

2-3 tsp Coriander powder

1/4 tsp Turmeric powder

1.5 tsp Garam masala

1/2 tsp Black pepper powder

2 tbsp Vinegar

Salt

Curry leaves

Oil

2 big Onion (sliced finely)

For the garnish

1 small Onion (sliced finely)

Curry leaves

Method:

● Grind together shallots, ginger, garlic, chilly powder, turmeric powder, garam masala, pepper powder, vinegar and salt to a fine paste. Marinate the cleaned duck pieces with half of the ground masala.

● Set this aside for one hour.

● Heat oil in a pan, fry the marinated duck pieces to a nice golden brown, and set aside.

● Fry the sliced onions to a golden brown and add the rest of the ground masala. Fry it till the oil starts appearing. Add 2 cups of boiling water to this and stir well till it forms a gravy consistency.

● Transfer the fried duck pieces and the onion gravy to a curry Chatti, cover and allow this to cook on low flame till the duck is done. (Around 30-40 minutes if it is a broiler duck). Once the meat is tender and cooked, allow the gravy to thicken. Once the duck is beautifully coated with the rich gravy, move the pieces to a dish. Garnish with fried onions and curry leaves. Serve hot with appams.

RAVINDRA SINGH | HEAD CHEF, ARAMNESS, GIR

Christmas – Stuffed Apples

Ingredients:

2 apples, whole – cut into half, center cored. Keep the removed center of the apple aside for the stuffing.

Stuffing:

Add the removed center part of the apple – finely chopped

½ cup walnuts, finely chopped

½ cup oats

3-4 tbsp butter

3-4 tsp cinnamon

Pinch of salt

For serving;

Caramel sauce – to drizzle on top

A jaali stencil with cocoa powder sprinkled on it

A scoop of vanilla ice cream (optional)

METHOD:

Mix all the stuffing items together – should be a wet mixture

Place a mound in the centre of the cored-out apple

Repeat on the second half

Bake both halves (stuffing face up) for 20 mins at 180C

Plating:

Should be warm from the oven

Take the jaali stencil with cocoa powder and place half an apple on top

Place a dollop of vanilla ice cream if you like. Drizzle caramel sauce on top.

Serve.

Chef Gagandeep Singh Bedi, Director of Culinary, Roseate Hotels & Resorts.

Broccoli Sticky Black Rice Casserole

It is an innovative take on the Italian Risotto using local non glutinous, starchy Manipuri rice.

Casseroles are considered to be a perfect family festive sharing treats and this version of rice pudding can be a perfect Christmas treat especially for Christian community from 7 sister states with its nutty, earthy and little sweet flavor.

Ingredients

· Manipuri Black Rice (Chakhao Amubi)- 150gms

· Finely chopped onion- 30gms

· Minced garlic- 15gms

· Small broccoli flowerets- 70gms

· Extra virgin olive oil- 30ml

· Vegetable Stock- 150ml

· Chopped rosemary- 5 gms

· White wine- 20ml

· Grated Parmesan cheese- 40gms

· Unsalted butter- 40gms

· Seasoning

Method

· Preheat the oven at 180C.

· Take a heavy bottom skillet. Heat over a medium flame.

· Add olive oil, onion, garlic, rosemary and sweat it for a minute.

· Add Broccoli. Saute for around 2mins.

· Then add the black rice and stir continuously over medium flame for 2mins.

· Deglaze the pan with white wine and add vegetable stock.

· As soon it starts boiling, remove from the flame and put the pan in the preheated oven for 18mins.

· Take it out to see of the rice is around 75% cooked. Add soft butter, mix it.

· Stir half the cheese and rest top it up covering the casserole, bake for another 10mins.

· Take out the pan and serve straight along with focaccia and evoo.

Vinod Shankar Kanowjia, Executive Chef, Rhythm Resort

Feta Cherry Tomatoes Caprese

Preparation – 20 min / Plating -7 min / Serving- 01

1. Firm red cherry tomatoes- 8 pcs

2. Greek feta cheese- 100gm

3. Balsamic vinegar – 1 tsp.

4. Extra virgin olive oil- 2 tsp.

5. Salt- to taste

6. Crushed Black pepper- pinch

7. Fresh basil Leaves – 5 leaves

8. Ice Berg Lettuce- 50 gm

9. Chopped parsley- 1 tsp.

Method

· Half the cherry tomatoes

· Clean the ice berg lettuce and spin it dry and chill in fridge

· Scoop the feta with melon baller in round shape

· Marinade cherry tomatoes with olive oil and salt pepper and chill them in fridge

· Place the lettuce on plate , topped it with cherry tomatoes, feta balls

· Drizzle with balsamic and olive oil

· Garnish with fresh basil leaves

· Serve chilled garnished with finely chopped parsley

Sant Ram, Sous Chef, WelcomHeritage Santa Roza

Victoria Sponge Cake

· Ingredients: –

· 1 3/4 cups (225 grams) all-purpose flour

· 2 teaspoons (8 grams) baking powder

· 1/2 teaspoon (2 grams) salt

· 1 cup (225 grams) unsalted butter, at room temperature

· 1 cup (200 grams) caster sugar (or superfine white sugar)

· 4 large eggs (220 grams), at room temperature

· 1 teaspoon (4 grams) pure vanilla extract

· 2 tablespoons (20 grams) milk, at room temperature

· Filling:

· 1/4 cup (75 grams) strawberry or raspberry jam

· 3/4 cup (180 ml/grams) cold heavy whipping cream (cream with a 35-40% butterfat content)

· Caster or Powdered Sugar

Method: –

· Preheat oven to 350 degrees F (180 degrees C). Butter, or spray with a non-stick vegetable spray, 2 – 8 inch (23 cm) round cake pans. Line the bottoms of the pans with parchment paper.

· In a large bowl, sift or whisk the flour with the baking powder and salt.

· In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter until smooth. Add the vanilla extract and sugar and beat on medium-high speed until the mixture is light and fluffy (about 3 to 5 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl as needed. Add the flour mixture and mix just until incorporated. Beat in the milk. Divide the batter evenly between the two pans (440 grams in each pan), smoothing the tops with the back of a spoon or offset spatula. Bake for about 20 minutes or until a wooden toothpick inserted into the center of the cakes comes out clean and the tops spring back when lightly pressed. Remove from oven and place on a wire rack to cool (in their pans) for about 15 minutes. Then, one cake at a time, place a wire rack on top of the cake pan and invert, lifting off the pan. Remove the parchment paper and let cool completely.

· Place one cake layer, top of the cake facing down, onto your serving plate. Spread with the jam.

· In a bowl whip the cream until stiff peaks form. Spread the whipped cream on top of the jam. Then place the second cake layer on top of the cream, top of the cake facing up. Dust the top of the cake with caster or powdered sugar. If not serving right away, cover and refrigerate. This cake can be stored in the refrigerator for about 3 to 4 days.

· Serves 10 – 12 people.