Unwrapping Special Christmas Recipes from Our Chefs
Christmas is a time to celebrate with loved ones and create memories that will last a lifetime. It’s a time to give thanks and spread love. Our chefs at Sodexo are excited to share their #LovefOfFood as they unwrap a delicious gift for all foodies - a collection of special Christmas treats to add some culinary magic to your celebration. We hope you enjoy these flavourful recipes crafted with love and expertise.
Stuff Chicken Roulade and cauliflower Risotto with Mushroom Jus By Pravin Nanaware
Ingredients for Marination
Chicken breast 240 gm
Fresh thyme 10 gm
Chopped garlic 10 gm
Dijon Mustard 10 gm
Salt 5 gm
Pepper 5 gm
Olive oil 10 gm
Ingredients for stuffing
Shredded Spinach 100 gm
Ricotta Cheese 50 gm
Nutmeg Powder 1 gm
Salt 2 gm
Pepper 2 gm
Ingredients for Cauliflower Risotto
Grated Cauliflower 80 gm
Chopped Carrot 10 gm
Chopped Celery 10 gm
Chopped onion 10 gm
Chopped Leeks 10 gm
Chopped garlic 10 gm
Milk 80 ml
Fresh Cream 10 gm
Unsalted butter 10 gm
Olive oil 10 gm
Fresh Thyme 10 gm
Chopped Parsley 10gm
Salt 5 gm
Pepper 5 gm
Mesclun Green salad
Ingredients
Iceberg lettuce 15 gm
Cucumber 10 gm
Tomato 10 gm
olive oil 5ml
Salt 1 gm
pepper 1 gm
Ingredients for sauce/mushroom jus
Button Mushroom 30 gm
Garlic 10 gm
Onion 10 gm
Thyme 5 gm
Olive oil 10 gm
Salt 2 gm
Pepper 2 gm
Butter 10 gm
Method
Marinate the Chicken
• Place each breast on a chopping board and pound to an even thickness of about 1/4 of an inch.
• Mix chopped garlic, fresh thyme leaves, Dijon mustard, olive oil, salt, and pepper in a bowl.
• Marinate the chicken breast in the mixture and set aside for some time.
Assembly
• Heat the pan, add oil and toss shredded spinach, salt and pepper.
• Keep aside for 15 minutes to cool it down.
• Mix the spinach mixture with Ricotta Cheese and nutmeg powder.
• Place the chicken on silver foil. Divide the stuffing between the two breasts and place it towards the center leaving at least an inch free along the edges.
• Roll the breasts in silver foil enfolding the stuffing inside.
Cooking the Chicken
• Heat a griller or pan.
• Once hot, add the stuffed chicken breast and cook until you get nice, seared marks.
• Remove from the pan and let it rest for 2 minutes.
Preheat the Oven
• Preheat the oven to 180 degrees Celsius for 10 Minutes
Finish Cooking in the Oven
• Place the cooked chicken on a greased baking tray and place in the preheated oven for 8 minutes.
Cauliflower Risotto
• Wash, cut and finely grate cauliflower.
• Heat olive oil in a pan. Sauté carrots, onion, leeks, celery and garlic until softened.
• Once vegetables turn a little golden brown, add grated cauliflower and sauté for 2 minutes,
• Add milk, water, salt and pepper. Cook on a slow flame.
• Once the cauliflower gets soft, finish with fresh cream, unsalted butter & fresh thyme.
Mesclun Greens Salad
• In a bowl take clean iceberg lettuce, diced cucumber and diced tomatoes,
• Add olive oil and sprinkle salt and pepper. Mix it gently.
Mushroom Jus
• Heat olive oil and a bit of butter in a skillet over medium heat.
• Add diced onions and minced garlic. Sauté until onions become translucent.
• Add sliced button mushrooms and cook until they start to brown and release their moisture.
• Season with salt, pepper, and thyme according to your taste.
• Continue cooking until the mushrooms are tender and have a nice golden colour.
• Stain the stock.
• Serve hot on the side.
Serve:
• Plate the juicy stuffed chicken along with cauliflower risotto, side salad with mushroom jus.
Christmas Hot Chocolate By Chef Mohit Chotrani
Ingredients (Makes 2 cups)
Coconut Milk 600 ml
Castor Sugar 50gms
Unsweetened Cocoa Powder 75gms
Cornstarch 12gms
Dark Chocolate 100gms
Sea Salt 5gms
Cinnamon Powder a pinch
Garnish
Whipped Cream
Chocolate Shavings
Cocoa Powder
Method
• In a saucepan pour in the coconut milk.
• While the coconut milk is heating up, in a bowl, mix the castor sugar, cocoa powder, cinnamon powder and cornstarch, ensuring there are no lumps.
• Once the coconut milk is heated up, add the cocoa powder mixture to the milk and stir it well. Make sure everything is well incorporated without any lumps.
• Add in the chopped-up dark chocolate, and sea salt and give it one final mix.
• Let the hot chocolate come to a boil. Once it reaches the desired consistency, pour it into cups and enjoy it hot.
• To elevate the drink, garnish it with some whipped cream, chocolate shavings and cocoa powder.
Christmas Special Bread & Butter Pudding (Eggless Recipe)By Chef Puneet Khanna
Ingredients
Bread Slices(White/Brown) 6 Nos
Butter 75 gms
Milk 500 ml
Sugar 5 tbsp
Custard Powder 2 tbsp
Vanilla Essence 5 ml
Cinnamon Powder 1/2 tsp
Nutmeg 1/2 tsp
Honey 1 tbsp
Assorted Dry Fruit
(Pistachio, Prunes, Raisins, Almonds) 30 gms
Vanilla Ice Cream 1 Scoop
Heat a pan on an induction plate and boil 400 ml of milk. Mix the remaining 100 ml milk with dry custard powder in a separate container.
• Once the milk is boiled, add 4 tbsp of sugar, and stir well, until the sugar melts properly. Pour hot milk into the custard powder mix and stir well, ensuring there are no lumps in the mixture.
• Bring back the custard mixture onto the induction plate and cook for an additional 2-3 minutes until it starts to thicken. Finally, add vanilla essence and cinnamon powder and grate nutmeg, mix well.
• Apply butter on sandwich bread and trim the corners.
• Grease the baking tray with butter. Arrange bread slices in the baking tray, pour eggless custard sauce, and top the dish up with a handful of dry fruits.
• Pre-heat the oven and bake the butter bread pudding for approx. 12-15 mins on double boiler.
• Glaze the pudding with natural honey and garnish with colourful Gems/vermicelli.
• Serve with a scoop of ice cream.
These Christmas recipes are designed to infuse your holidays with warmth, joy and mouthwatering flavours. We believe food has the power to bring people together. Wishing you a season filled with laughter, love and the delightful aroma of Christmas cheer.