Christmas 2024: Exotic recipes to try this Christmas
Exotic Christmas foods bring a unique twist to the traditional holiday feast, offering a delightful mix of flavors and culinary traditions from around the world. And if you are bored of the regular Fried Chicken, Lechon, Bibingka, Puto Bumbong and more, then give these exotic Christmas dishes a try. These are uniquely conceptualised dishes by chefs from across the country that one can easily try at home . So, what are you waiting for? Scroll down to read the dishes and surprise your guests with these flavourful dishes, adding exciting and flavorful new elements to the holiday table.
Pinecone Brownies
Chef Sant Ram, Sous Chef, WelcomHeritage Santa Roza
Ingredients:
10 large eggs
300 grams granulated sugar
300 grams unsalted butter
500 grams dark chocolate
300 grams all-purpose flour
15 grams unsweetened cocoa powder
5 grams baking powder
Almond flakes or chocolate chips, for decoration
Additional dark chocolate, for drizzling
Instructions:
Preheat Oven: Set your oven to 350°F (180°C).
Gently melt the dark chocolate over a double boiler or in short bursts in the microwave, stirring until smooth.
In a large bowl, whisk together the eggs and sugar until light and airy. Gradually blend in the melted chocolate and butter until fully combined.
In a separate bowl, whisk together the flour, cocoa powder, and baking powder.
Fold the dry ingredients into the wet ingredients until just combined. Be mindful not to overmix.
Pour the batter into a greased and lined baking pan and bake for 35-40 minutes. Once done, check with toothpick if it comes out clean.
Let the brownies cool down and then mash them with a fork.
Using your hands, shape the mashed brownies into cone shapes.
Press almond flakes or chocolate chips into the sides of the cones to resemble pine needles.
Pour the batter into a greased and lined baking pan and bake for 35-40 minutes. Once done, check with toothpick if it comes out clean.
Let the brownies cool down and then mash them with a fork.
Using your hands, shape the mashed brownies into cone shapes.
Press almond flakes or chocolate chips into the sides of the cones to resemble pine needles.
Melt the additional dark chocolate and drizzle it over the pinecone brownies.
Let the chocolate set before serving. Enjoy your delicious Pinecone Brownies!
Slow-Cooked Lemongrass Mutton Curry
Executive Chef, Nalin Nanayakkara of Jetwing Lighthouse, Srilanka
Ingredients
500g mutton (cut into small cubes)
1 tbsp. vinegar or lime juice
1 tsp turmeric powder 1 tsp salt
Let the chocolate set before serving. Enjoy your delicious Pinecone Brownies!
Slow-Cooked Lemongrass Mutton Curry
Executive Chef, Nalin Nanayakkara of Jetwing Lighthouse, Srilanka
Ingredients
500g mutton (cut into small cubes)
1 tbsp. vinegar or lime juice
1 tsp turmeric powder 1 tsp salt
For the curry
3 tbsp. coconut oil
1 large onion (finely sliced)
3-4 garlic cloves (finely minced0 2 stick
Lemongrass, 2 inches
Fresh pandan leave 2
1-inch piece of ginger (grated)
2-3 green chilies (sliced)
2 sprigs curry leaves
1 stick cinnamon (about 2 inches)
2-3 cardamom pods (slightly crushed) 4-5 cloves
1 tsp mustard seeds
2 tbsp. Sri Lankan roasted curry powder (or regular curry powder as a substitute)
3 tbsp. coconut oil
1 large onion (finely sliced)
3-4 garlic cloves (finely minced0 2 stick
Lemongrass, 2 inches
Fresh pandan leave 2
1-inch piece of ginger (grated)
2-3 green chilies (sliced)
2 sprigs curry leaves
1 stick cinnamon (about 2 inches)
2-3 cardamom pods (slightly crushed) 4-5 cloves
1 tsp mustard seeds
2 tbsp. Sri Lankan roasted curry powder (or regular curry powder as a substitute)
2 tsp chili powder
1 tsp crushed black pepper 1 tsp coriander powder
½ tsp fenugreek seeds
1 tbsp. tamarind paste or juice from 1 lime 1 cup coconut milk (thick)
1 cup water (adjust based on desired consistency)
Fried curry leaves, for garnish
Method:
In a bowl, mix the mutton with vinegar, turmeric, and salt. Let it marinate for 30 minutes to an hour for better flavour.
1 tsp crushed black pepper 1 tsp coriander powder
½ tsp fenugreek seeds
1 tbsp. tamarind paste or juice from 1 lime 1 cup coconut milk (thick)
1 cup water (adjust based on desired consistency)
Fried curry leaves, for garnish
Method:
In a bowl, mix the mutton with vinegar, turmeric, and salt. Let it marinate for 30 minutes to an hour for better flavour.
Heat the coconut oil in a large pot or deep pan over medium heat.
Add mustard seeds and let them splutter. Then, add the curry leaves, lemongrass, pandan leaves, cinnamon, cardamom, and cloves. Fry for a few seconds until aromatic.
Add onions, green chilies, ginger, and garlic. Sauté until the onions are golden brown. Cook/ sauté the Spices
Lower the heat and add roasted curry powder, chili powder, coriander powder, crushed pepper and fenugreek seeds. Stir well for about 1 minute to release the spices' aroma.
Add mustard seeds and let them splutter. Then, add the curry leaves, lemongrass, pandan leaves, cinnamon, cardamom, and cloves. Fry for a few seconds until aromatic.
Add onions, green chilies, ginger, and garlic. Sauté until the onions are golden brown. Cook/ sauté the Spices
Lower the heat and add roasted curry powder, chili powder, coriander powder, crushed pepper and fenugreek seeds. Stir well for about 1 minute to release the spices' aroma.
Add the marinated mutton to the pot and mix well with the spices. Let it cook for about 5-7 minutes until the mutton is well-coated and starts to brown.
Cover and simmer on low heat for 1-1.5 hours, or until the mutton is tender. Stir occasionally to prevent sticking. Pour in the coconut milk, tamarind paste, and water. Stir well check for taste.
Taste and adjust seasoning with salt and more lime juice if needed. Let the curry thicken to your preference.
Cover and simmer on low heat for 1-1.5 hours, or until the mutton is tender. Stir occasionally to prevent sticking. Pour in the coconut milk, tamarind paste, and water. Stir well check for taste.
Taste and adjust seasoning with salt and more lime juice if needed. Let the curry thicken to your preference.
Garnish with fresh curry leaves. Serve hot with steamed rice, roti, or hoppers.
Kerala Mutton Shank Stew
Naveen MC, Brunton Boatyard – CGH Earth
Ingredients:
Whole mutton shank, trimme, 180–220 gms
Cinnamon, 1 stick
Cardamom, 3 nos
Cloves, 4–5 pcs
Black whole pepper, ½ tsp
Ginger, 1 tbsp (finely chopped)
Garlic, ½ tsp (finely chopped)
Green chilies, 3–4, whole, slit
Kerala Mutton Shank Stew
Naveen MC, Brunton Boatyard – CGH Earth
Ingredients:
Whole mutton shank, trimme, 180–220 gms
Cinnamon, 1 stick
Cardamom, 3 nos
Cloves, 4–5 pcs
Black whole pepper, ½ tsp
Ginger, 1 tbsp (finely chopped)
Garlic, ½ tsp (finely chopped)
Green chilies, 3–4, whole, slit
Potato, 100 gms (half cut into small cubes, rest into big chunks)
Coconut oil, 2 tbsp
Curry leaves, 2 sprigs
Fresh coconut milk, 3 cups
Salt to taste
Green beans, 3 nos, cut into cubes
Carrot, 3 no’s, cut into cubes
Broccoli florets, 2 no
Method:
Clean and trim the mutton shank and tie with a butcher’s thread so as to keep the meat intact while cooking. Set aside.
In a urali or heavy-bottomed pan or pressure cooker, heat 2 tbsp of coconut oil on medium flame.
Coconut oil, 2 tbsp
Curry leaves, 2 sprigs
Fresh coconut milk, 3 cups
Salt to taste
Green beans, 3 nos, cut into cubes
Carrot, 3 no’s, cut into cubes
Broccoli florets, 2 no
Method:
Clean and trim the mutton shank and tie with a butcher’s thread so as to keep the meat intact while cooking. Set aside.
In a urali or heavy-bottomed pan or pressure cooker, heat 2 tbsp of coconut oil on medium flame.
Add cinnamon, cardamom, cloves, and black pepper. Sauté until fragrant.
Stir in chopped ginger, garlic, and slit green chilies. Sauté until the raw aroma disappears with out changing the colour of onions.
Add the mutton shank and sear it for 2–3 minutes on all sides until lightly browned.
Add half the smaller potato cubes for a creamier texture. Pour the 2nd extraction (thin coconut milk). Add salt to taste.
Stir in chopped ginger, garlic, and slit green chilies. Sauté until the raw aroma disappears with out changing the colour of onions.
Add the mutton shank and sear it for 2–3 minutes on all sides until lightly browned.
Add half the smaller potato cubes for a creamier texture. Pour the 2nd extraction (thin coconut milk). Add salt to taste.
Cover and simmer on low heat for about 60–90 minutes until the mutton is tender. Pressure cook for 4–5 whistles.
Add fresh cut vegetable till done. Add thick coconut milk, once the mutton and vegetables are tender, reduce the heat to low. Simmer gently for 5–7 minutes without letting it boil.
Finish with curry leaves and serve hot with vattappam and mango Challas.
Add fresh cut vegetable till done. Add thick coconut milk, once the mutton and vegetables are tender, reduce the heat to low. Simmer gently for 5–7 minutes without letting it boil.
Finish with curry leaves and serve hot with vattappam and mango Challas.
Christmas Special Sous Vide Pork Belly
Naveen MC, Brunton Boatyard – CGH Earth
Ingredients (For Sous Vide):
Pork belly, trimmed, 500 gms
Cloves, 6 nos
Bay leaf, 1 no
Celery, roughly chopped, 1 tbsp
Leek, roughly chopped, 1 tbsp
Carrot, roughly chopped, 1 tbsp
Onion, roughly chopped, 1 tbsp
Shallots, roughly chopped, 2 tbsp
Peppercorns, ½ tsp
Rock salt, to taste
Bacon, 2 strips
Thyme, 1 sprig
Whiskey, 120 ml
Method:
Trim the pork belly and ensure its evenly shaped for consistent cooking.
Place the pork belly in a vacuum-sealed bag along with cloves, bay leaf, celery, leek, carrot, onion, shallots, peppercorns, rock salt, bacon strips, thyme, and whiskey. Seal the bag tightly.
Preheat the sous vide water bath to 70°C. Submerge the vacuum-sealed pork belly in the water bath and cook for 9 hours.
Thyme, 1 sprig
Whiskey, 120 ml
Method:
Trim the pork belly and ensure its evenly shaped for consistent cooking.
Place the pork belly in a vacuum-sealed bag along with cloves, bay leaf, celery, leek, carrot, onion, shallots, peppercorns, rock salt, bacon strips, thyme, and whiskey. Seal the bag tightly.
Preheat the sous vide water bath to 70°C. Submerge the vacuum-sealed pork belly in the water bath and cook for 9 hours.
Once cooked, remove the pork belly from the sous vide bath and let it cool slightly. Pat it dry with a paper towel.
Remove the pork belly from the bag and slice it into 1-inch-thick pieces.
Heat a hot plate or skillet over medium-high heat. Add a drizzle of oil.
Place the pork slices on the hot plate and sear one side until golden brown.
Deglaze the pan with 2 tbsp whiskey and cook until the pork is caramelized.
Remove the pork belly from the bag and slice it into 1-inch-thick pieces.
Heat a hot plate or skillet over medium-high heat. Add a drizzle of oil.
Place the pork slices on the hot plate and sear one side until golden brown.
Deglaze the pan with 2 tbsp whiskey and cook until the pork is caramelized.
Assemble over a hot risotto and bacon sautéed green veggies.
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