Everybody loves Christmas, that's for sure. Check out our chefs' favourite recipes for the holiday season!
Courtesy of Chef Gerhard, Chef Maharis and Chef Yin.
RECIPES
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Quail Stuffed with Chestnut & Giblet Bread with Giblet Gravy |
Quail Stuffed with Chestnut & Giblet Bread with Giblet Gravy
6 quail, cleaned
30g orange butter salt (see recipe for Orange Butter Salt)
150g giblet gravy
200g stuffing
10ml oil
- Spread butter under quail skin.
- Add stuffing and bind.
- Heat up oil in tray, place the quail, and roast in a preheated oven (180C) for 12 minutes.
- Let it rest for 3 minutes before serving.
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| Option: The stuffing can also be baked in a separate ramekin |
Stuffing
250g whole wheat bread
50g chopped peeled chestnut
20g shallot, cubed
10g chopped garlic
1 egg
150ml warm milk
5g chopped oregano
Salt
White pepper powder
20g oil
- Heat up butter and sauté shallots.
- Add garlic after 1 minute. Sweat garlic for 1 minute without letting it color.
- Cut bread in small cubes.
- Place in a bowl. Add warm milk, egg and shallots. Mix and cover for 5 minutes until the liquid is completely absorbed.
- Season and add the oregano. Mix well and set aside.
Giblet Gravy
100g chicken liver
50g chicken heart
5g chopped garlic
15g chopped shallots
300ml brown sauce
5g mustard
10g raspberry jam
30ml chicken stock
5g butter
5ml oil
Salt
Pepper
- Finely mince the liver and heart.
- Heat up oil and butter. Sauté shallots for 1 minute and add in garlic.after 30 seconds.
- Add the mince after 30 seconds and sauté well.
- Deglaze with chicken stock.
- Add the brown sauce, mustard and jam. Simmer for 10 minutes.
- Season and serve.
Orange Butter Salt
100g soft butter
10g orange salt (see recipe for Orange Salt)
3g white pepper
- Mix all ingredients together
Orange Salt
100g kosher salt
Zest from half an orange
- Mix and place it in a microwave for 10 seconds
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Kartoffelpuffer (Potato Pancakes) |
Kartoffelpuffer (Potato Pancakes)
500g potatoes, peeled
100g onion, peeled
2 eggs
Butter (clarified)
Pinch of salt
Pinch of nutmeg
Pinch of white pepper powde
- Grate the potatoes and onion with a grater, and mix together. Mix in eggs and seasoning.
- Form the mixture into a small and thin patty.
- Heat butter in a pan and control the heat so it doesn’t burn.
- Cook each side of the patty till golden brown.
Sauces for the potato pancakes
Cream
300ml cream
20ml lemon juice
10g finely cut chives
- Mix cream and lemon juice
- Let rest for 30 minutes.
- Sprinkle chives on the cream.
Apple Puree
500g green apple
50g sugar
30g butter
300ml water (white wine)
1 small cinnamon stick
1 star anise
2 cloves
30ml lemon juice
- Core and peel apple. Cut in cubes.
- Heat up a pot and melt sugar without letting it color.
- Add in butter and the apple.
- Stir and add in water (white wine). Let it boil. Add more water if needed.
- Reduce heat and let it simmer. Add the spices
- After 20 minutes, remove the spice and add the lemon juice
- Place in blender and blend. Add more sugar and lemon juice if you’d like.
- Serve with the potato pancakes.
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Glueweine (Blackcurrant Drink) |
Glueweine (Blackcurrant Drink)
200g frozen blackcurrants
150g frozen red currants
500ml water
200ml fresh orange juice
100ml fresh lemon juice
½ skin of lemon
1 skin of orange
1 cinnamon stick
3 cloves
2 star anise
50g brown sugar
- Blend the defrosted currants with water.
- Add all the ingredients in a pot. Bring to simmer for 15 minutes.
- If needed, add more water.
- Strain the juice and taste.
- Pour juice in mugs. Best served warm.
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| Gingerbread Tree |
Gingerbread Tree
375g flour
1½ tsp baking powder
¾ tsp baking soda
Pinch of salt
1 tbsp ground ginger
1¾ tsp ground cinnamon
¼ tsp ground nutmeg
90g unsalted butter
150g brown sugar
1 egg
120g golden syrup
½ tsp vanilla essence
Grated zest of 1 lemon
Decoration
Icing sugar
Coloured chocolate rice
- Sieve together flour, baking powder, baking soda, salt, ground ginger, ground cinnamon and ground nutmeg.
- In a mixer with a paddle attachment, cream together butter and brown sugar till smooth.
- Add egg gradually.
- Add the dry ingredients till just combined.
- Add in golden syrup, vanilla essence and lemon zest till combine.
- Flatten the dough, wrap with cling film and chill in fridge.
- Roll out the dough to around 3mm thickness.
- Cut into star shapes of different sizes.
- Bake in 170C oven for around 7-10 minutes.
- Let the cookies cool down.
- When cookies are cooled, stack them up like a Christmas tree with jam.
- Dust with icing sugar and coloured rice.
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| Sand Cookies |
Sand Cookies
190g flour
2 tsp baking powder
160g unsalted butter
110g sugar
Pinch of salt
60g egg yolk
- Sieve together flour, baking powder and salt.
- In a mixer with a paddle attachment, cream together butter and sugar till smooth.
- Add egg yolk gradually.
- Add the dry ingredients till just combined.
- Flatten the dough, wrap with cling film and chill in fridge.
- Roll out the dough to around 3mm thickness.
- Cut into rounds.
- Bake in 170C oven for around 10-12 minutes.
- Let the cookies cool down.
- When cookies are cooled, sandwich two cookies with some jam.
- Dust with icing sugar.
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