Thanksgiving Recipes

By executive chef Gaurav Anand, Sheraton Grand Bangalore Hotel at Brigade Gateway

Herb Chicken with Beets & Brussels

INGREDIENTS

Kosher salt – 10gm

Paprika – 15gm

Dried thyme – 10gm

Freshly ground pepper – 10gm

Whole chicken – 1nos

Lemon – 1nos

1 large celery rib

1 red onion

4 clove garlic

Baby carrots – 80gm

Assorted beets – 80gm

Brussels sprouts -150gm

Dijon mustard

Fresh rosemary leaves

DIRECTIONS

Stir together first 4 ingredients. Remove and discard neck and giblets from chicken. Sprinkle chicken with salt mixture. Place lemon into cavity of chicken. Tie legs together with kitchen string, and tuck wingtips under. Place celery, onion, and garlic in a single layer in a lightly greased 6-quart slow cooker.

Place chicken on top of onions, breast side up. Arrange and tuck remaining vegetables around chicken. Sprinkle vegetables with any remaining salt mixture.

Cover and cook on low 8 hours or until done. Remove chicken to a serving dish. Rub skins from beets and cut into quarters; arrange with other vegetables around chicken. Garnish with rosemary. Whisk mustard into remaining cooking juices in slow cooker; season with salt and pepper to taste. Serve sauce with chicken.

ROASTED SQUASH WITH GOAT CHEESE & POACHED CRANBERRIES

INGREDIENTS

Butternut squash, sliced crosswise into 6 rounds

Olive oil – 15gm

Kosher salt and freshly ground black pepper - 10

Fresh cranberries – 100gms

Pure maple syrup - 15gms

Fresh orange juice – 20gms Chopped fresh rosemary – 10gmd

Log goat cheese, at room temperature – 50gms

Heavy cream – 20gm

roasted and salted pepitas – 15gms

DIRECTIONS

Preheat oven to 425°F. Toss together squash and oil on a rimmed baking sheet. Season with salt and pepper. Roast, turning once, until golden brown and tender, 25 to 30 minutes.

Combine cranberries, maple syrup, orange juice, and rosemary in a medium saucepan. Simmer over medium heat until cranberries begin to pop, 10 to 12 minutes.

Stir together goat cheese and heavy cream in a bowl until smooth. Season with salt and pepper.

Serve squash topped with cheese mixture, cranberries, and pepitas.