Festive Exotica – Sage & Butter Turkey with Cranberry Sauce
The turkey holds pride of position as the showpiece for any celebratory meal. Be it Thanksgiving, or even a Christmas feast. Chef Dirham Haque from Four Seasons Hotel Bengaluru shares his recipe…
6 kg turkey
500 gms sage
1 kg butter
200 gms thyme
200 gms oregano
Clean the turkey inside out in cold water. Place it in brine solution for 24 hours and then in the refrigerator to dry for a few hours.
Add in herbs and butter inside the skin of the ...
Palm Jaggery Cheesecake
At Cold War 2019, The Chef Post’s signature event focused around desserts; ‘organic’ and ‘sustainable’ formed the core as pastry chefs from luxury hotel brands in Bangalore created progressive desserts with ingredients that were organic, local and sustainable. Chef Sougata Choudhury from Courtyard by Marriott Hebbal Bengaluru showcased his expertise by crafting out a brilliant Palm Jaggery Cheesecake. This melt-in-mouth delight is easy to make and is something you can try out this ...