Christmas recipes by Chef Prakash Kumar D Executive Chef ‘The Woodrose’ by Brigade Hospitality

Pizza Pouches

A delicious starter made simple for any occasion.

Courtesy – Chef D Prakash Kumar, Executive Chef, Woodrose Club by Brigade Group

Bake Time: 15 minutes

Prep Time: 10 minutes

Serving – 16pcs

Ingredients

For Pizza Sauce

· Diced Tomato – 200grm

· Red Chilli Flakes – ½ tsp

· Chopped Garlic – 1tbsp

· Olive Oil – 1tbsp

· Salt – 1/4tsp

· Sugar – 1/2tsp

· Dried Oregano – 1/4tsp

· Dried Basil – ¼ tsp

· Crushed Black Pepper – 1/4tsp

· Wonton Wrappers – 4 sheet

Method:

Ø Pre heat the oven to 180° C for 10 mins

Making the Pizza Sauce

1. In a pan, add olive oil and heat on medium flame. Add chopped garlic and fry till soft.

2. Add chopped tomatoes, fry till cooked and add red chilli flakes, dried oregano, dried basil, crushed black pepper, salt and sugar to it. Season and keep aside.

Making the Pizza Pouches

3. Cut 16 wonton sheets 4×4 in size. Place the wonton wrappers in a plate and add a spoon of pizza sauce in the center of it. Dip a brush in water and brush on the edges of wonton wrappers.

4. Fold in all four corners to make four petal shapes.

5. Again, fold in all four petals to make eight petal shapes.

6. Squish the top of the petals together, twisting gently to one side. Make sure the neck is tightly closed so the stuffing doesn’t come out during cooking.

7. Place the prepared wontons on a greased sheet.

8. Bake for 15 minutes till crisp and brown.

9. Serve hot with Tomato Ketchup.

Plum Cake Mousse

Mouthwatering mousse plum cake for this festive season

Courtesy – Chef D Prakash Kumar, Executive Chef, Woodrose Club by Brigade Group

Serving for – 6

Mousse Ingredients:

Unsalted butter – 3 tbsp

Semisweet chocolate – 720gms

Eggs, at room temperature, yolks and whites separated. – 3 nos

Sugar – 100gms

Cold Fresh Cream (heavy) – 120ml

Vanilla essence – ½ tsp

Ready to eat Plum cake – 200gms

Method:

1. Place butter in a medium sized microwave-safe bowl. Break chocolate into small pieces directly into the bowl.

2. Microwave it in 20-second intervals, stirring between each interval, until the chocolate is about 75% melted. Stir, allowing the residual heat in the bowl to melt the chocolate completely. Let the mixture cool for a few minutes, then mix in the egg yolks one at a time, until smooth.

3. In the bowl of a stand mixer or electric hand mixer, put the egg whites in and beat on medium-high speed until foamy.

4. Gradually beat in ¼ cup of sugar and continue beating until stiff peaks form. With a large rubber spatula, fold the egg white mixture into the chocolate mixture until blended entirely. Keep aside.

5. In another bowl, add vanilla to the heavy cream on medium-high speed until it thickens.

6. Fold the whipped cream into the chocolate mixture until it completely blends in.

7. Add the broken plum cake pieces into the mixture and fold it. Divide the mousse between 6 glasses, cover, and chill until set, or at least 2 hours.

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