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HindustanTimes Thu,31 Jul 2014

Toss up a turkey feast this Thanksgiving

Debasmita Ghosh, Hindustan Times  New Delhi, November 21, 2012
First Published: 16:58 IST(21/11/2012) | Last Updated: 13:39 IST(22/11/2012)

Thanksgiving Day may be celebrated across the US and Canada, but when it comes to the quintessential Thanksgiving dinner, India, a foodie’s nation can never be far behind. And talking of food, the Thanksgiving dinner is incomplete without some turkey and wine. While several eateries in the city is hosting lavish Thanksgiving feasts today, how about whipping up a grand feast at home to surprise your friends and family! After all, there can’t be any better way to pamper and thank your loved ones than offering them a great grub.

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TurkeyHowever, tossing up a turkey is not a child’s play. Right from sourcing to cleaning and cooking, and most importantly pairing it with the right wine, there’s a whole lot of preparations to be done. While there are a few shops in INA market that sell turkey, the best place to source one in the Capital could be The French Farm near the Gurgaon-Jaipur highway.

Next, get your wine collection in place to pair with the big bird. “Bold fruity wines with a tinge of acidity or oaky flavour work best with turkey. The sweetness and the spice from the oak will enhance the flavour of the rich roasted turkey,” says chef Manoj Upadhayay, Masha. “Sparkling Shiraz from Australia could also be a great choice,” suggests chef Rahul of Shiro. “It’s dry fruity note with a hint of black pepper spice could just be the perfect accompaniment with your contrasting sweet roasted turkey,” adds Rahul.

Oven Roasted Asian turkey
Ingredients
Turkey marination:
2 turkey legs, 10ml oil, 10gm garlic (chopped) few springs chop thyme, 10gm five spice powder, 1-2 Kafir lime leaves crushed
Turkey gravy: 1 bay leaf, 5-6 peppercorns, 5gm Garlic cloves, 50gm roughly chop onion, 50gm roughly chop carrots, 50gm mushrooms steams, 1 thyme springs, 50ml white wine, 3 Kafir lime leaves, 200ml Chicken stock  or turkey drippings from roasting, chicken broth to taste, 100ml heavy cream, 50gm soft butter (to be whisked at the end)
Soya Orange glaze: 50gm sugar, 100ml orange juice, 1 cinnamon stick, 50ml light soya sauce, 2 fresh oranges, cornstarch if required
Spicy Plum Sauce: 2 garlic cloves, 200gm plum fresh red, 2 red chillies (dry), 50gm sugar, vinegar, sweet chilli sauce

Method
For turkey marinations:
Combine oil, salt, thyme, five spice powders, kafir lime and whole garlic and marinate turkey legs for 48 hours. Arrange them in a roasting pan, cover with the above oil mixture. Cook for 3 hrs in a slow oven (180 F) until meat is tender. (Do not overcook.)
For turkey gravy: Heat oil. Add bay leaf and peppercorn. Sauté garlic and onion, add rest of the vegetables and herbs. Deglaze with white wine. Add stock and simmer for 20 mins till the stock is reduced to half. Add roux to adjust consistency. Bring it to boil. Add heavy cream and reduce for 5 mins. Adjust seasoning. Strain it with a fine strainer to the smooth consistency. Incorporate soft butter in the sauce with the help of a hand blender to finish.
For soya glaze: In a hot pan caramelise sugar and add cinnamon stick. Add orange juice. reduce till thick. Add soya sauce and infuse fresh squeezed oranges for five minutes and strain through fine strainer. Keep aside. Roast sweet potatoes in slow oven with skin. Peel the skin and cut into roundels tossed in with orange glaze.
For spicy plum sauce: For the spicy plum sauce. Mix all ingredients, simmer till plums are cooked. Puree in the blender and strain. Add sweet chilli sauce to the finished product. Now place turkey slices over rice, pour turkey gravy on top, drizzle some plum sauce on sides. Put 3 sweet potatoes tossed in orange soya glaze; garnish with fried green onions.

What: Thanksgiving Table; Till Nov 25; Offering oven-roasted turkey, tofu steak with wasabi flavoured green peas and spicy plum sauce.
Where: Shiro, Hotel Samrat, KautilyaMarg, Chanakyapuri
Meal for one: R1000 (veg), R1,750 (non-veg)
For reservations: 011-26876310

What: Thanksgiving feast with the traditional roast turkey, roast leg of ham, blueberry pancakes, pumpkin pie, cranberry sauce, Peking duck.
Where: MoMo Cafe, Courtyard by Marriott Gurgaon, B Block,Sector 27, Sushant Lok
Meal for one: R1, 095 onwards
For reservations:  0124-4888444

What: Special Thanksgiving menu comprising a Turkey Platter, buffalo mozzarella salad, Pumpkin cheese cake and more
Where: Hard Rock Cafe, DLF Place, Saket, New Delhi
Meal for one: R1250+ taxes
For reservations: 
011-47158888


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