November is ending fast and soon it will be Christmas. As a precursor to the festival renowned baker Deeba Rajpal and Chef Sabyasachi Gorai present a few special recipes for a winter treat, adding extra goodness to your platter with California walnuts.
Roasted turkey stuffed with walnuts, glazed fruit & honey
Ingredients
Turkey (about 6kg), clean
Salt and freshly ground pepper
4 onions
5 carrots
A bit of soft butter
Stuffing
12 whole plums without a bone cut in
half
12 dried apricots cut in half
60 g of currants
60 ml of brandy
60 g of unsalted butter
2 apples without peeled skin
2 large onions cut into pieces
2 celery sticks cut into pieces
100 g of blueberries
200 g of California Walnuts
4 slices of brioche bread of thick
slices cut into cubes
250 ml of chicken broth
1 teaspoon of ground cloves
1 teaspoon of ground cinnamon
1 teaspoon of ground ginger
1/4 teaspoon of cayenne pepper
1 teaspoon of finely chopped
fresh parsley
3 large eggs
Coarse salt and freshly ground pepper
Glazed
375 g of flower honey
125 g of unsalted butter
2 chopped cloves of garlic
2 teaspoons of fresh chopped sage
Salt and freshly ground pepper
Direction
Put prunes, apricots and currants in a medium bowl; add a trickle of brandy and cover with plastic wrap and marinate overnight.The next morning, wash and dry the turkey, season it inside and out and let it stand for an hour.Place a roast pan in the oven and preheat to 180°C.
For the filling of walnuts and fruit, melt the butter in a large skillet over moderate heat, Add the apples, onions and celery, cook them, stirring occasionally, until the onions are soft, and the celery is tender for about 10 minutes, and put them in a large bowl and reserve, add the bread cut into cubes and the broth.
Heat 2 teaspoons of oil in a skillet over medium heat and toast the walnuts stirring constantly until golden brown. Add the walnuts to the apple mixture and mix well.Then, add the macerated fruit, blueberries, ground cloves, cinnamon, ginger, cayenne, parsley and eggs, season it. Using two large spoons or your hands, mix the filling until it is blended well. Fill the cavities of the turkey with the walnut stuffing.
Tie the turkey with kitchen rope and close cavities with toothpicks.Rub the turkey with the softened butter and season it with salt and pepper.
Place the turkey on a baking dish, roughly chop the carrots and onions and place them with the turkey and bake at 180°C.
Meanwhile, make the glaze. In a small saucepan over medium heat, put the butter with the garlic stirring occasionally until it melts and the garlic turns brown lightly, add the honey and sage, and season with salt and pepper until the honey is liquid and all is incorporated.
After an hour of roasting, with the help of a kitchen brush, remove the turkey and paint it with the honey mixture, return it to the oven and repeat the operation every 20 minutes for an hour and a half.
The turkey will be ready when you put a thermometer in the thickest part of the breast mark at 80°C, and in the thickest part of the thigh, dial 80°C, if in the course of the baking the turkey begins to brown in excess, cover it with aluminium foil to avoid burning.
When the turkey is ready, let it rest covered with silver foil for half an hour,after this time, move the turkey to a dish and the sauce to a gravy boat, Serve it with vegetables.
Dulce de leche eggless
pumpkin walnut quinoa tart
Ingredients
Tart base
60g of quinoa flour
100g of whole walnuts
30g of brown sugar
40 clarified butter/ghee
Filling
300g of Dulce de leche
250g of fresh pumpkin puree
2 teaspoon of pumpkin pie spice
100g of walnuts
25g of cornflour
Direction
For tart base, preheat oven to 180°C.Place the walnuts, quinoa flour and brown sugar in a jar of processor, grind to fine meal. Add the clarified butter/ghee and process to mix. Press into loose bottomed 8” tart shell and bake for 15 minutes.
For the filling, reduce oven temperature to 150°C. Place Dulce de leche, cornflour and pumpkin puree in jar of processor, blend to mix. Add the walnuts and process briefly, just to chop up the walnuts a little so they retain some texture. Bake for an hour and then allow to cool in oven.
Chill overnight. Serve with unsweetened cream or vanilla ice cream.