Thanksgiving Recipes - Hilton Embassy Bangalore GolfLinks

The auspicious occasion of Thanksgiving brings joy and fervor all over the world. As the festival falls on the 24th of November this year, prepare these delectable recipes like Roast Turkey, Pecan Pie, and Honey Glazed roast carrots in the comfort of your home.

Honey-Glazed Roast Carrots

Recipe by: Executive Chef, Gaurav Paul, Hilton Embassy Bangalore GolfLinks

Ingredients

● 1kg Chantenay Or Other Small Carrots ● 3 Tbsp. sunflower Oil

● 2 Tbsp. white Wine Vinegar ● 2 Tbsp. clear Honey

Method

● STEP 1

Heat the oven to 190C/170C fan/gas 5. Tip the carrots into a roasting tin and toss with the sunflower oil and some salt and pepper. Roast for 30 mins.

● STEP 2

Drizzle the vinegar and honey over the carrots, toss well and return to the oven for a further 20 mins. Once done roasting, serve it hot.

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Pecan Pie

Recipe by: Executive Chef, Gaurav Paul, Hilton Embassy Bangalore GolfLinks

Ingredients

● Flour, for Dusting

● 500g pack Sweet Shortcrust Pastry ● 75g butter, softened ● 100g golden Caster Sugar ● 175g golden Syrup ● 175g maple Syrup ● 3 eggs, beaten ● ½ Tsp vanilla Extract ● 300g Pecan halves ● Double Cream, whipped, To Serve

Method

● STEP 1

On a lightly floured surface, roll out the pastry. Use the pastry to line a 23cm tart tin, keeping any off-cuts in case you need to fill any cracks after blind-baking. Prick the base of the pastry case with a fork and chill for 30 mins, or until firm.

● STEP 2

Heat oven to 190C/170C fan/gas 5. Line the pastry case with baking parchment, fill with baking beans and bake for 15-20 mins until the sides are set. Remove the beans and parchment and return the tin to the oven for 5-10 mins until the pastry is golden and the base is set. Leave to cool.

● STEP 3

Increase oven to 200C/190C fan/gas 6. Use an electric whisk to beat the butter and sugar together until light and fluffy. Keep the beaters going and pour in both of the syrups. Gradually add the eggs, ¼ tsp salt and the vanilla, then whisk until combined. Stir through the pecans, then pour the mixture into the tart case. Bake for 10 mins. Turn heat down to 160C/140C fan/gas 3 and continue baking for 30-35

mins (the pie should be golden brown and the filling should wobble a little in the centre when shaken). Leave to cool in the tin. You’ll probably need to run a knife around the tin to lift out the pie. Serve with whipped cream or ice cream.

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Roast Turkey

Recipe by: Executive Chef, Gaurav Paul, Hilton Embassy Bangalore GolfLinks

Ingredients

● 1 onion, quartered

● Fresh Bay Leaves, to Flavour and Serve

● 4.5-5.6kg/10-12 lb bronze Turkey, Giblets removed

● 1 Quantity of stuffing

● 85g butter, softened

● 1 whole Nutmeg

● 10 Rashers Streaky Bacon

● Glass Red Wine, such as Merlot

Method

● STEP 1

Heat oven to 190C/fan 170C/gas 5. Put the onion and a large spring of bay in the cavity between the legs. Now pack half the stuffing into the neck end, pushing it towards the breast. Secure the neck skin in position with skewers and tie the turkey legs together at the top of the drumsticks to give a neat shape.

● STEP 2

Weigh the turkey and calculate cooking time at 20 mins per kilo, plus 90 mins. (You may need to use your bathroom scales.)

● STEP 3

Put a large sheet of extra-wide foil in a large roasting tin, then put the turkey on top. Smear the breast with the butter, grate over half the nutmeg and season well. Cover the breast with bacon, pour over the wine, and then loosely bring up the foil and seal well to make a parcel.

● STEP 4

Roast in the oven, then 90 mins before the end of cooking, open the foil, discard the bacon, and drain off excess fat from the tin. Leaving the foil open, return the turkey to the oven to brown, basting with the juices several times. Then 30 mins before the end of cooking, place pigs-in-blankets and stuffing of your choice around the turkey, or cook in a separate lightly oiled tin.

● STEP 5

To test whether the turkey is cooked, push a skewer into the thickest part of the thigh – the juices should run clear. If they are pinkish, cook for 15 mins more, then test again.

● STEP 6

Transfer the turkey, stuffing’s and pigs-in-blankets to a platter, cover with foil, then a couple of tea towels and allow to rest for up to 30 mins before carving. This gives the juices time to settle back into the meat, ensuring that the turkey will be juicy. Garnish with sprigs of bay.

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