Recipes: Classic Christmas dishes with a twist

Published: 22 December, 2013 09:07 IST | Sonal Ved |

Toiled hard to put together a splendid Christmas spread complete with roasted meats and other main course dishes? Don't stop just yet. By introducing slight gourmet twists to your conventional side dishes, you can amp up the wow factor of your Yule table and win brownie points from your guests. Sonal Ved gets three chefs to turn around classic X'mas sides

Turned into:
Grilled Cornbread with Eggs Benedict

Grilled cornbread with Eggs Benedict. Pic/Amit Jadhav

>> 6 tbsp unsalted butter (melted)
>> 160 gm cornmeal
>> 90 gm all purpose flour
>> 1 tbsp sugar
>> 1 1/2 tsp baking powder
>> 1/2 tsp baking soda
>> 2 large eggs (lightly beaten)
>> 1 1/2 cups buttermilk

Ingredients for Eggs Benedict
>> Few drops of vinegar
>> Four eggs

Ingredients for Hollandaise sauce
>> 10 tbsp butter
>> 3 egg yolks
>> 1 tbsp lemon juice
>> 1/2 tsp salt

>> To make the bread, mix cornmeal, all-purpose flour, sugar, baking powder, baking soda and salt in a bowl. Mix eggs, buttermilk and butter in a separate bowl
>> Mix both the mixtures together to form a thick batter
>> Pour this into a baking tray and bake for 20-25 minutes on 180 degree Celsius
>> De-mould the bread and allow it to cool for a few minutes. Cut it into two-inch squares and keep aside
>> To make the eggs Benedict, fill a saucepan with water and bring it to a boil. Add vinegar and boil it again
>> Crack eggs in a bowl and add it to the water one by one. Once the eggs begin to poach, turn off the heat and cover the pan. Allow it to rest for four minutes
>> Remove the egg and place one on each cornbread slice
>> To make the hollandaise sauce, blitz egg yolk, lemon juice and salt in a blender. Churn until the eggs lighten in colour. Slowly drizzle melted butter from top and continue to blend it on slow speed. Once all the ingredients come together into one emulsion, pour it on slices of cornbread and serve

(Recipe by Chef Glyston Gracias from Smoke House Deli)

Mashed potatoes
Turned into:
Wasabi-hinted Mashed Potatoes

Wasabi-hinted mashed potatoes. Pic/Atul Kamble

>> 500 gm boiled potatoes
>> 100 ml milk
>> 30 gm wasabi paste
>> 80 ml fresh cream
>> 40 gm white butter
>> Salt and pepper to taste

>> In a pan, gently heat milk and cream (do not boil) and keep aside
>> In another pan, heat butter and keep aside
>> Toss the potatoes in the same pan and cook until they are thoroughly dry. Mash them using a potato masher and add warm butter, pepper and the cream-milk mixture to it
>> Mix well and add the wasabi paste at the final stage. Stir and serve warm

(Chef Zarar Khan from Flamboyante)

Au Gratin
Turned into:
Clove-dusted Tenderloin Steak with Pan Charred Vegetable Gratin

Clove dusted tenderloin steak with pan charred vegetable gratin. Pic/Amit Jadhav

>> 5 tbsp olive oil
>> 2 onions (finely chopped)
>> 3 cloves garlic (minced)
>> 5 gm basil leaves (torn)
>> 2 gm thyme leaves (chopped)
>> 50 gm tomatoes (sliced)
>> 50 gm zucchini (sliced)
>> 50 gm red and yellow pepper (sliced)
>> 1/2 cup parmesan cheese (grated)
>> 2 tenderloin steaks
>> Salt to taste
>> A pinch of clove powder

>> In a pan, heat olive oil and sauté onions and garlic. Once soft, add basil and thyme leaves and stir well. Spread this at the base of a baking dish
>> Now, alternate between these until you have exhausted both the mixtures
>> Cover the dish with an aluminum foil and bake it for 15 minutes at 180 degree Celsius
>> Open the foil wrap and sprinkle parmesan cheese on top. Re-bake until the cheese melts and remove from the oven
>> To make the tenderloin steak, brush the meat on both sides with oil and generously season them with salt and pepper
>> Grill them on the sides using a grilling pan and transfer themeat onto a separate baking sheet and bake for 8-10 minutes
>> Once done, allow it to rest for 3-5 minutes and dust clove powder on top
>> Serve individual pieces with a helping of vegetable gratin

Sauteed Mushrooms
Turned into:
Oyster and spinach stuffed mushrooms

Oyster and spinach stuffed mushrooms. Pic/Atul kamble 

>> 550 gm spinach (boiled and chopped)
>> 24 button mushrooms
>> 6 tbsp butter
>> 220 gm oysters (cut in 24 pieces)
>> 350 gm artichoke hearts (available in pickled form)
>> 1/2 cup onions (chopped)
>> 220 gm sour cream
>> 1/2 cup parmesan cheese
>> Salt to taste

>> In a pan, melt 4 tbsp of butter and add mushrooms. Sauté for a few minutes and place them in a baking tray (cap side down)
>> Place one piece of oyster in each mushroom and keep aside
>> Heat the remaining butter and sauté onions and artichoke hearts in it for 3-4 minutes. Remove from the stove and add spinach, sour cream, ½ cup cheese and salt
>> Spoon this mixture into each mushroom piece and sprinkle the remaining cheese on top
>> Bake at 350 degree Celsius for 20 minutes and serve

Tossed French Beans
Turned into:
Warm French Beans Salad with Goat Cheese and Cranberries

>> 600 gm green beans (cut into 2 inch pieces)
>> 1/2 cup onion (finely chopped)
>> 2 tbsp balsamic vinegar
>> 4 tbsp olive oil
>> 3/4 cup basil leaves
>> 3/4 cup goat cheese
>> A handful of dried cranberries

>> Parboil the beans and keep aside
>> Make a salad dressing by mixing olive oil with balsamic vinegar, salt and pepper
>> Drizzle it on the beans and add onions and basil leaves to it. Add goat cheese and dried cranberries and give it a gentle toss. Serve warm 

Sign up for all the latest news, top galleries and trending videos from

loading image
This website uses cookie or similar technologies, to enhance your browsing experience and provide personalised recommendations. By continuing to use our website, you agree to our Privacy Policy and Cookie Policy. OK