Herb Crusted Turkey Breast
(Executive Chef Shubhendu Kadam, Courtyard by Marriott Pune City Centre)
½ cup butter, melted
3 tablespoons lemon juice
2 teaspoons grated lemon peel
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1 turkey breast
2 teaspoons salt
2 teaspoons pepper
1 medium lemon, halved
1 medium onion, quartered
8 garlic cloves, peeled
10 fresh thyme sprigs
1 tablespoon all-purpose flour
1 baking tray
>> In a small bowl, combine the butter, lemon juice, lemon peeled and thyme and pat the turkey breast dry.
>> Sprinkle salt and pepper over skin of turkey and apply with butter mixture. Place the lemon, onion, garlic, and thyme sprig.
>> Place the turkey breast in a baking tray after greasing the tray with butter.
>> Bake at 350 degree for two hours. Remove turkey breast in a serving platter and keep warm.
>> Scrape and thicken the pan dripping and let it reduce.
Mushroom and Bell Pepper Quiche Chef Japvir Vohra, Doubletree by Hilton
For the crust
1 1/4 cup all-purpose flour
½ teaspoon sea salt
8 tablespoons butter, cut into cubes
1 tablespoon sour cream
Up to 4 tablespoons cold water
>> In the bowl of your food processor, combine the flour, and sea salt. Cut in the butter and roll the dough into a ball. Flatten into a 4-inch disc, wrap tightly and refrigerate for an hour.
>> Pre-heat the oven to 200 degrees. Liberally butter a 9-inch quiche pan and set aside. Roll the dough into an 12-inch circle. Fold the dough into quarters and unfold inside the prepared tart pan. Poke all over with a fork and bake for seven minutes.
>> Remove from oven and set aside while you prepare the filling.
For the filling
1 small leek, trimmed, washed, and cleaned
1 cup diced mushrooms
1 cup diced bell peppers
2 tablespoons butter
1/3 cup sour cream
2/3 cup whole milk
1 cup Gruyère, grated
1/2 teaspoon sea salt
1/2 teaspoon fresh-ground pepper
>> Pre-heat oven to 180 degrees celsius.
>> In a medium skillet heat, the butter over medium-high heat. Add leeks and sauté until the leeks turn brown on the edges. Add the mushrooms and bell peppers and cook, stirring occasionally until the vegetables release some of their juices.
>> Meanwhile, beat the eggs, sour cream, and milk in a medium bowl. Add the vegetables and the Gruyère and stir.
>> Place the quiche shell onto a rimmed baking sheet, pour the egg mixture into the shell. Bake for 35 minutes or until the quiche has set up in the center.
>> Cool for 15 minutes, slice, and serve.