Unwrapping Special Christmas Recipes from Our Chefs

Published on : 12/25/23
  • 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

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    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    
    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


    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.

    •    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.

    •    Plate the juicy stuffed chicken along with cauliflower risotto, side salad with mushroom jus.

    Christmas Hot Chocolate By Chef Mohit Chotrani

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    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    
    Whipped Cream        
    Chocolate Shavings        
    Cocoa Powder    

    •    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.    

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    Christmas Special Bread & Butter Pudding (Eggless Recipe)By Chef Puneet Khanna

    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. 

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