The great Christmas spread

Chicken breast: 150 gms 

Lime juice: half no 

Salt: to taste 

Chopped thyme: a sprig 

Chopped Ginger garlic: 25 gms 

Chilly flakes: 10gms 

Crushed pepper: 5 gms 

Chopped coriander: 10gms 

Maida: 25gms 

Egg: half no 

Roasted rava: 25 gms 

Refined oil: 25 ml 

Chopped parsley: to garnish

Cut the chicken breast to finger size strips. 

Marinate the meat with salt, lemon juice, thyme, garlic, ginger, chilli flakes, crushed pepper, coriander leaves along with the maida and egg.

Crumb the chicken with roasted rava. 

Pan fry them in refined oil.

Crunchy rava crusted chicken is ready. Serve along with some mint mayonnaise.

Schezwan sauce: 2 tablespoons 

Soya sauce: 1 teaspoon 

Lemon juice: 1/2 

Pepper: big pinch 

Salt: to taste Oil/ melted butter: 2-3 teaspoons 

Chicken: 1 full

Clean the chicken and pat dry. Score the flesh using a sharp knife; set aside. 

In a broad bowl add the schezwan sauce, soya sauce, lemon juice, pepper, salt and oil; mix well. 

Keep the chicken and rub the marinade well over the chicken. Put some marinate inside the scored areas. Allow to marinate for 15-30 minutes. You can marinate up to 1 hour for better taste.

Now transfer the chicken into a baking tray (line with aluminium foil if required).  

Cut some potatoes, garlic and onion and roll them well on the leftover marinade and keep the veggies at the sides of the chicken. 

Meanwhile preheat the oven to 200 degree Celsius for 10 mins. Decrease the temperature of the oven to 180 degree Celsius while placing the baking tray on the middle rack. Bake till the chicken cooks well (when it can be pricked with a fork).

Notes: Use olive oil for health conscious people. Replace oil with melted butter for more taste.

Lamb racks, chine removed: 2 

Salt and freshly ground black pepper: for taste 

Chopped rosemary: 1 sprig 

Red wine jus: 1 cup  

Sautéed and diced vegetables: 1 cup  

Olive oil : 1 tbsp 

Chopped onion: 1 cup 

Baby carrot, peeled: 50 gms 

Edamame, blanched: 30 gms 

Minced garlic: 1 tbsp 

Roasted mushroom: 100 gms 

Cream: 1 tbsp 

Salt and freshly ground black pepper: for taste

Button mushroom:  150 gms

Remove the fat cap from the lamb racks, leaving a thin layer of fat on top of the meat, and clean the fat and skin from the bones. Cut the racks in half leaving you with 1 (2-bone) servings.  

Heat a large skillet over high heat, season the racks with salt and pepper and sear fat side down in the hot skillet until well browned. Turn the racks, fat side up and place in a 350 degree Fahrenheit oven for about 20 to 25 minutes.  

When the racks are at the desired temperature, remove from the oven and let rest for 5 minutes.  

While the lamb is roasting, heat a saucepan over mediumhigh heat and sauté chopped onions, chopped garlic with peeled baby carrot and edamame until soft. Add the seasoning, turn the heat down to medium, and reduce by half.  

Heat the red wine sauce and rosemary in another saucepan and let simmer a little at a time until you can just begin to taste the wine in the sauce. Season  with salt and pepper. 

Meanwhile squeeze the mushroom from the heads and place in a small blender and blend the mushroom with cream until smooth paste and season with salt and pepper. 

To serve, ladle the mushroom puree onto warm plates, cut the lamb in half and serve with sautéed vegetable and red wine jus with mushroom powder.

Eggs: 8 nos

Caster sugar: 980 gms

Oil sunflower: 700 ml

Milk: 800 ml

Raspberry red colour: 100 ml

Cocoa powder: 60 gm

Vanilla essence: 4 ml

Vinegar: 4 ml

Flour: 1.2 kg

Baking powder: 3 tsp

Baking soda: 2 tsp

Cream Cheese: 1.15 kg

Icing sugar: 450 gms

Whipped Cream: 600 gms

Butter: 400 gms

Whisk the egg and sugar, until it comes to a fluffy consistency. 

Add oil, milk, colour and cocoa powder to the egg mixture. 

Finally add all the dry ingredients and fold the mixture. 

Bake the mixture at 180 degree Celsius for 12 mins. 

Beat butter and icing sugar smooth. Slowly add cream cheese and fold with whipped cream. 

Layer the sponge with cream cheese frosting and garnish.

Milk: 1 litre 

Double cream: 2.8 litre 

Sugar: 600 gm 

Egg yolk: 900 gm 

Vanilla pod: 1 no 

Pistachio paste: 100 gm

Mix the milk, double cream and bring to boil, make sure it’s not too hot. Now add the sugar and egg yolk and mix gently. 

Slit the vanilla pod into two and scrape all the seeds and drop in the mix. Add the pistachio paste into the mix. Mix it well. 

Pass the mix in the chinois. 

Pour the mix into the bowl and bake at 110  degree Celsius for 15 min. 

Allow extra 2 min, if needed. After baking remove from the oven and leave it to cool down completely and store in refrigerator. 

Take some demerara sugar and sprinkle on the top and burn the sugar with blow torch or you can do this under the salamander until golden brown in colour. Sprinkle  on top of brulee before serving.