Chef Nando shares his secret recipe for a successful Thanksgiving treat for everyone.
November and December are the favorite time of the year for many. Not only that thereâs Thanksgiving with its famous treats, itâs also the season for trips and holidays. Perhaps even some of us have already planned to make this season the most exciting part of the year.
Fernando Sindu, the energetic chef with enormous creativity flair that we once interviewed back at Benedict, has decided to share the readers of JAX with his finest recipe for the holiday. For this occasion only, he has whipped us all with an easy recipe to follow but certainly, a very wholesome one.
The challenge would be the time consuming part during the cooking. However, for those who are aware with his renowned might and magic in the kitchens of Umabo and Benedict, itâs definitely a must-not-miss opportunity to challenge ourselves in the kitchen with this one.
This time, Chef Nando decides to substitute the turkey with chicken to make the whole cooking process simpler. As for the rest, he has prepared a good stuffing but with the use of apple as a twist and an ounce of sentimentality.
âI used to visit my friendâs home back in NY for the Thanksgiving dinner. What I remembered most is the scent of the herbs when I entered the house. Thereâs this smell of sage, thyme, and the lemony scent that made it all so goodâ, confesses the chef.
Aside from that, Chef Nando uses mashed sweet potato instead of the regular potato and pairing it with the good old cranberry sauce. Additionally, heâs also preparing the very quick and easy cream cheese potato salad for you to try.
He also shares us some tips and tricks to make the whole cooking process went well. âFirstly, the brining process of using salt and sugar is very important so that the chicken wouldnât dry out when cooked. Secondly, we have to make sure that the skin should be crispy and the meat wholly cooked by putting some butter. Lastly, the stuffing should be made drenched by eggs or liquid. This time I will be using chicken stock and apple ciderâ, shares the chef.
Thereâs one last note also for us to be aware of and that came from the roasting process.
âThe rule of thumb is to roast the chicken in high temperature first to get that crispy skin and next in low temperature to make sure that the meat is well-cookedâ, says Chef Nando.
It has become apparent that this will be the Thanksgiving treat that everybody will be longing for in their homes.
Meanwhile, we welcome you to give it a try and we wish you a happy holiday!
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RECIPE:
Apple-sage stuffing roast chicken with sweet potatoes mash, country gravy, cranberry sauce, and cream cheese potatoes salad.
Yield: 4 people
Roast chickenÂ
chicken, large broiler, 900g-1100g         1ea
butter                                        40gr
thyme, sprigs                                1ea
salt and pepper                              as needed
Apple sage stuffing Â
apples, medium diced                        50gr
bread, medium diced                                              30gr
onions, medium diced                                             25gr
celery, medium diced                        5gr
carrot, medium diced                                              5gr
garlic, chopped                               5gr
shallots, chopped                            5gr
apple cider                                   25ml
eggs                                          1ea
salt and pepper                              as needed
thyme, parsley, sage                         5gr
Sweet potatoes mash
sweet potatoes                            50gr
pumpkin                                    50gr
butter                                       20gr
cream                                      10ml
milk                                        10ml
salt and pepper                            as needed
Turkey gravy
chicken stock                                                          200ml
bones/wing tips                                                      50gr
flour, all purpose                                                     20gr
butter                                       15gr
onions and carrot                           20gr
salt and pepper                             as needed
Cranberry sauce
frozen cranberry                           200gr
sugar                                        40gr
lemon juice                                                           10ml
Cream cheese potato salsa
baby potatoes, cooked, cut half            200gr
cream cheese                                                  30gr
mayonnaise                                 20gr
red onions, bronoise                        10gr
chopped herbs                              5gr
salt and pepper                              as needed
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Original link: http://jax.co.id/holiday-special-treats/
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