Chef Naren Thimmaiah – USAPEEC https://usapeec.in Mon, 15 Jan 2024 06:13:01 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 https://usapeec.in/wp-content/uploads/2023/08/usapeec-logo-150x150.png Chef Naren Thimmaiah – USAPEEC https://usapeec.in 32 32 Roast Turkey https://usapeec.in/roast-turkey/ Fri, 10 Nov 2023 10:36:02 +0000 https://usapeec.in/?p=6561
  • Marination: 1 day
  • Prep: 25 min
  • Cook: 2.5 hours
  • Yield: 7 servings

Ingredients

Brine For Turkey
2.9 kg turkey
3 ltr water
3 ltr orange juice
20 gm black pepper
20 gm coriander seeds
100 gm brown sugar
10 bay leaves
100 gm salt
200 gm apple
300 gm orange

For Stuffing & Coating
20 gm butter
50 gm garlic
10 gm chilli flakes
100 gm apple
90 gm lemon
210 gm whole onion

Vegetables For Roasting Turkey
250 gm onion
150 gm carrots
100 gm baby potatoes
40 gm whole lemon cut into half
20 gm garlic pod, skin on

For Turkey & Cranberry Sauce
150 ml chicken stock
40 gm cranberry sauce
10 gm rosemary
10 gm butter
Salt to taste
5 gm pepper

For Green Peas & Bacon Crumble
120 gm bacon
200 gm green peas
20 gm butter
100 gm bread cut into small cubes

For Sweet Potato Mash
500 gm sweet potato
40 gm butter
100 ml milk
5 gm nutmeg
Salt to taste

Directions

For Cooking Turkey
1. Take a stock pot large enough to accommodate the whole turkey.

2. Make a brine solution by adding all the ingredients mentioned under ‘Brine For Turkey’, check the seasoning and add more salt if required, the solution should taste slightly salty.

3. Wash the turkey and put it into the brine solution. Keep it for at least 24 hours.

4. After 24 hours take out the turkey, dab it dry and apply butter, garlic and chilli flakes mixture all over the turkey.

5. Cut the vegetables to be placed under the turkey for roasting.

6. Keep turkey in the roasting pan along with the vegetables.

7. Cook for 10 minutes in a preheated oven at 200°C.

8. Take out the Turkey, baste it with butter and oil mixture and cover with silver foil.

9. Take 1/2 for each 1/2 kg of turkey, and calculate the timing with the weight of the bird. Cook at 180°C. Once done take out and rest.

For Turkey Jus
1. Remove all the vegetables from the roasting pan.

2. Pour over excess fat.

3. Add a tablespoon of flour to the pan and cook along with the bites of scraping left over in the pan.

4. Add the vegetables, turkey winglets, turkey neck, which was roasted along with the bird and sauté.

5. Add a tablespoon of tomato concasse and chicken stock into the pan and cook along with other ingredients.

6. Reduce to strengthen the flavour.

7. Strain and mix with butter.

8. Serve along with the turkey.

For Green Peas & Bacon Crumble
1. Take a pan, add butter along with bites of bread and toast till golden brown.

2. Remove from the pan and add chopped bacon. Cook till crispy.

3. Then add green peas and sauté along with the bacon.

4. Season well, add crispy bread crumbles and finish the dish.

For Sweet Potato Mash
1. Take a pan and add a little salt to it.

2. Peel sweet potatoes and put them into the pan. Boil and cook till tender.

3. Take out and mash well.

4. In another pan, take some butter and milk, and add sweet potato mash.

5. Mix well so that everything comes together.

6. Season with salt, pepper and little nutmeg.

7. Take out in a suitable bowl.

Assembly

1. Assemble all the items and serve.

]]> Braised Chicken with Red Rice Pilaf https://usapeec.in/braised-chicken-with-red-rice-pilaf/ Thu, 09 Nov 2023 05:31:11 +0000 https://usapeec.in/?p=6296
  • Prep: 20 min
  • Cook: 1 hour
  • Yield: 4 servings

Ingredients

1 kg chicken leg with skin and bones
100 gm flour
20 gm crushed pepper
5 gm chilli flakes
150 gm carrot
150 gm onion
5 whole garlic cloves
50 gm celery
3 bay leaves
5 gm thyme
5 gm whole peppercorn
100 ml white wine
30 gm tomato concasse
250 ml chicken stock
200 gm red rice
30 gm carrot, chopped
50 gm green peas
5 gm basil
Salt to taste

Directions

1. Clean and dry the chicken pieces, and season with salt and pepper. Dust with flour.

2. Take a saucepan large enough to accommodate the chicken pieces. Add oil, when hot, put the chicken skin side on the pan and cook till golden on both sides.

3. Once the chicken is sautéed till the required doneness and golden brown, take them out of the pan.

4. In the same pan add whole garlic, peppercorns, and bay leaves, sautee for some time and then add all cut vegetables and sauté again.

5. Deglaze the pan with white wine, then add chicken stock, tomato concasse and thyme.

6. Season and bring to the boil.

7. Place the chicken pieces in a baking dish, and add the vegetables and sauce over it.

8. Cover with silver foil and cook in the oven at 180°C for 45-55 minutes.

9. Check the doneness of the chicken and before removing, uncover and let the skin get a little more crispy and coloured.

10. Let it cool in the same container.

11. Remove the chicken pieces and check the seasoning of the sauce.

12. In a separate pan add olive oil, and chopped vegetables and saute. Add cooked brown rice and mix well. Season and flavour with herbs.

13. To serve take 2 pieces of chicken along with the sauce and vegetables, Reheat well and serve with red rice pilaf.

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