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  Life   Food  27 Dec 2019  Feast for your senses

Feast for your senses

Published : Dec 27, 2019, 1:31 am IST
Updated : Dec 27, 2019, 1:31 am IST

Rustle up these easy-to-replicate recipes when guests come calling during this festive season.

Tomato and Feta tart (Serves 4)
 Tomato and Feta tart (Serves 4)




  • Unbaked pie crust: 1 No
  • Feta cheese crumbled: 1 1/2 cups
  • Medium shallot, diced: 1 No
  • Fresh thyme: 4 sprigs
  • Chopped basil: 1 tbsp
  • Kosher salt: 1/2 tsp
  • Black pepper: 1/4 tsp
  • Tomatoes sliced: 3 medium


  • Preheat oven to 250 C. Line a baking sheet with parchment paper.
  • Place the pie crust on a lightly floured work surface and roll the dough out to a 12 inch round.
  • Transfer it to the prepared baking sheet.
  • Sprinkle the cheese evenly over the dough. Sprinkle with the shallots, thyme leaves, basil, salt and pepper. Arrange the tomatoes over the cheese and herbs.
  • Gently fold the edges of the dough over the tomatoes, covering about 2 inches of the filling. Pleat the dough every 2 inches.
  • Bake until the crust is golden-brown and the tomatoes are soft - about 40 to 45 minutes.
  • Cool for 10 minutes more. Serve warm.


  • Tofu, cut into squares: 24 pcs
  • Bok choy: 1 pc
  • Enoki mushrooms: 40 gms
  • Shiitake mushrooms: 40 gms
  • Black finger mushrooms: 40 gms
  • Vegetable oil:  4 tsp
  • Sliced garlic: 2 cloves
  • Finely grated ginger: 2 tsp
  • Dark soy sauce: 3 tsp
  • Light soy sauce: 3 tsp
  • Chicken stock: 150 ml
  • Sugar:  2 tsp
  • Truffle oil: 2 tsp
  • Chopped truffle: 2 tsp
  • Chinese green spring onion: 2 pc


  • Chop and mix all the mushrooms.
  • Chop black truffles, ginger and spring onions.
  • Cut one piece of bok choy into two; blanch in boiled, salted water.
  • In a wok, sauté the mushrooms, truffle, ginger and garlic; add chicken stock, dark soy sauce and light soy sauce. Cook for 2-3 minutes.
  • Add truffle oil and spring onions to the wok and put aside. Keep the sauce hot.
  • Deep-fry the 24 pieces of tofu until the outside is crispy and browned.
  • Stack the crispy tofu in a plate, add the sauce.
  • Garnish with bok choy and spring onion.

TURKEY ROAST  (Serves 4)


  • Whole turkey, neck and giblets removed: 5 kg
  • Kosher salt: 2 cups
  • Melted butter: ½ cup
  • Peeled and chopped onions: 100 gms
  • Peeled and chopped carrots: 100 gms
  • Thyme: 20 gms
  • Bay leaf: 1 No
  • Dry white wine: 1 cup
  • Brussels sprouts: 200 gms
  • Baby potatoes: 200 gms
  • Seasonal root vegetables: 200 gms
  • Butter: 100 gms
  • Smoked turkey bacon: 100 gms


  • Rub the turkey inside and out with the kosher salt.
  • Place the turkey in a large stock pot and cover with cold water. Place in the refrigerator and allow the turkey to soak in the salt and water mixture for 12 hours or overnight.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Thoroughly rinse the turkey and discard the brine mixture.
  • Brush the turkey with half of the the melted butter. Place the turkey on a roasting rack, breast side down in a shallow roasting pan.
  • Stuff the turkey cavity with onions, carrots, thyme and bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan and coat with white wine.
  • Roast the turkey uncovered for 3½ - 4 hours in the preheated oven until the internal temperature of the thigh reaches 75 degrees C.
  • Carefully turn the turkey breast side up about 2/3 through the roasting time and brush with the remaining butter. Allow the bird to stand for about 30 minutes before carving.

Prepare the vegetables:

  • Blanch the Brussel sprouts in salted boiled water and cool in ice after cooking.  
  • Peel and cut the root vegetables in cubes, wash the baby potatoes and keep in a container. Slice the smoked turkey bacon.
  • Mix all vegetables and cook slowly in a pan with butter, add salt, pepper and smoked turkey at the end.
  • Plate the roasted turkey in a dish with mixed vegetables, served with the turkey juice on the side.

Tags: food and recipes