Saffron and let it cook for a few minutes until the required consistency is attained
Now add the dried thyme, salt and black pepper and mix. Bring the pan back on low heat. Peel four pears, leaving the stems intact and trimming the bottom to seat them firmly at the bottom of a large stock pot. Then add cream and continue to simmer for a couple of minutes on low flame. But if using an immersion blender, blend the mixture while it is hot in the saucepan only. Then brush it with oil, add ½ a cup of water to the tray, and roast it for 30 minutes.Pour in two cups of the vegetable broth and increase the heat to bring the mix to a boil. Now remove from heat, let it cool to room temperature and refrigerate. Remove the pan from the heat. Into the stock pot, add wine, sugar, vanilla bean, star anise, lemon and orange peels and the cinnamon stick. Whisk until blended.Candied Walnuts Ingredients½ cup sugar1½ cups raw walnut halvesMethodPreheat the oven to 1800C.
Add the milk, saffron and let it cook for a few minutes until the required consistency is attained. Rotate the tray, add ½ cup water to it and brush the turkey with more oil. Fan the pear, put it right on top and drizzle the bowl with the dressing and serve. Reduce the oven temperature to 1800C at this point. Now transfer the turkey, skin side up, to a rimmed baking tray, covered with a plastic wrap and refrigerate for six to 18 hours.Candied Walnuts . Arrange a rack in middle of the oven and preheat it to 2000C. Pour sugar into a saucepan with a thick bottom. Cook the sugar on medium heat, stirring with a wooden spoon as soon as the sugar begins to melt. Remove from heat, garnish with few extra saffron threads, cream, crushed black pepper, a drizzle of olive oil and serve immediately. Modified according to Indian taste buds)Ingredients1 tbsp butter1 tbsp olive oil2 tbsp minced onions1 cup fresh pumpkin, cooked 1 tbsp minced garlicSalt, to tasteFreshly ground black pepper, to taste½ tsp cumin powder½ tsp dried thyme2 cups vegetable brothA pinch of saffron threads1 cup milk2 tbsp heavy cream ½ tsp extra virgin olive oil for garnish MethodHeat the butter and olive oil in a medium-sized saucepan.
Using the middle rack of the oven, lay the walnuts out on a baking sheet in a single layer.Bring the mix to a boil over high heat and simmer for 20 minutes. Now add the walnuts to the pan and keep stirring and coating each piece with the sugar mixture. As soon as the walnuts are coated, spread them out on a rimmed baking sheet, lined with a parchment paper. Keep stirring using a spoon to ensure that it doesn’t burn. Bring it down to room temperature. Continue to roast it, brushing with oil after 30 minutes, until the skin is deep golden brown and crisp.Add salt, pepper and chopped غير مجاز مي باشدe to the zest and mix. Thanksgiving turkey with orange and غير مجاز مي باشدe Thanksgiving turkey with orange and غير مجاز مي باشدeIngredients2 orangesSalt to taste 1 tbsp freshly ground black pepper1 tbsp finely chopped غير مجاز مي باشدe, plus 4 sprigs1 turkey, neck and giblets removedOlive oil, for brushingMethodFinely grate one orange to yield one tablespoon zest; transfer it to a small bowl. Sauté until the onions become translucent and start changing colour.
Place the turkey, breast side down, on a large cutting board.– Ruchika Sharma,Celebrity chefPoached pear and pomegranate saladPoached pear and pomegranate saladIngredientsfor dressing200 ml pomegranate juice Zotye NEV SZM 100 ml extra virgin olive oil 50ml white balsamic vinegar 25 ml honey 25 gm ginger, chopped Salt and pepper to taste for poaching pears 4 pears whole 2 cups sweet white wine 2 cups granulated sugar 1 vanilla bean 1 star anise ½ tsp lemon peel½ tsp orange peel1 inch cinnamon stick Greens /salad leaf/ lettuce leaves as requiredother ingredients2 caramelised walnuts1 tbsp dried cranberries2 tbsp goat cheeseMethodAdd the olive oil, vinegar, honey, chopped ginger, salt and pepper to the pomegranate juice. Let it soften and sauté for three to four minutes over medium heat. Let it sit at room temperature for 30 to 60 minutes.Tuck the غير مجاز مي باشدe sprigs and reserved orange slices in an even layer under the turkey.Pumpkin Saffron SoupPumpkin Saffron Soup(Serves two — an awesome dish to start the Thanksgiving dinner.
Now transfer the turkey to a clean cutting board, tent it with foil and rest for 30 minutes before carving. Add the cooked pumpkin. Let them cool completely and serve. In a salad bowl, put the mixed greens, add dried cranberries, caramelised walnuts and goat cheese.– Puneet Mehta, Celebrity chef. Bake for five minutes, remove and let it cool. Then quickly reduce the heat and simmer it, uncovered, for 20 to 25 minutes.Keep stirring until all the sugar has melted and the colour turns to medium amber. Slice the remaining oranges into ½ inch thick rounds. Remove the skin and rub the zest mixture all over the turkey, under its skin and inside cavity.Juicy oranges, roasted turkey, fresh pumpkins, nutritious walnuts and healthy pears — stomaching the best of the season’s produce. Now tip in the garlic and keep stirring. Use two forks to separate the walnuts from each other, working very quickly. Once the butter begins to froth, add the cumin powder followed by chopped onions. Blend the mixture to a smooth consistency
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