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  Life   Food  24 Nov 2017  Thankyou for roasting

Thankyou for roasting

Published : Nov 24, 2017, 12:22 am IST
Updated : Nov 24, 2017, 12:22 am IST

During Thanksgiving week, make a meal that heartens the soul with these recipes.

Butternut Squash Salad With Winter Veggies And Sprout
 Butternut Squash Salad With Winter Veggies And Sprout



  • Butternut squash 200 gm
  • Rocket 50 gm
  • Iceberg lettuce 50 gm
  • Lollo rosso 50 gm
  • Parmesan shavings 20 gm
  • Avocado 30 gm
  • Assorted sprouts 30 gm
  • Sundried tomatoes 20 gm
  • Zucchini 30 gm
  • Pesto 20 gm
  • Red radish 20 gm

For dressing

  • Olive oil 100 ml
  • Vinegar 70 ml
  • Lemon juice 20-30 ml
  • Seasoning to taste


  • Roast butternut squash with thyme, salt and pepper, covered in a foil at 150-160 degrees for 20-30 minutes.

Prepare the salad

  • Sort lettuce out
  • Slice avocado
  • Make pesto cream
  • Clean assorted sprouts
  • Cut roundels of red radish
  • Make parmesan shavings
  • Pluck some edible flowers
  • Once the squash is roasted, slice thinly, spread pesto cream on the bottom of the plate, toss ingredients with the dressing.
  • Arrange it nicely and serve cold.



  • Cured ham 5 kg
  • Carrots 500 gm
  • Onion 700 gm
  • Leeks 700 gm
  • Celery 700 gm
  • Cloves 50 gm

Glaze emulsion

  • Honey 150 ml
  • BBQ sauce 75 ml
  • Cinnamon 50 gm
  • Mustard 50 gm
  • Butter 100 gm


  • Potatoes 500 gm
  • Beans 500 gm
  • Peas 300 gm
  • Pineapple 200 gm
  • Apple 200 gm
  • Red cabbage 500 gm


  • In a roasting tray, put all the roughly chopped mirepoix (a mixture of sautéed chopped vegetables used in various sauces) and place the ham on top, ensuring no part of the ham is touching the tray and roast at 120 degrees for two-and-half hours.
  • While the ham is roasting, prepare all the condiments and emulsion.
  • For the emulsion, melt butter, mix cinnamon together. When the cinnamon is incorporated, start adding honey and BBQ sauce, and constantly whisk and finish with mustard and set aside.
  • Par boil potatoes and caramelise on a hot pan with butter. In a pan, add blanched beans and pineapple and sauté with salt and pepper

For the accompaniment:

  • Take apple and pineapple slices, coat them with brown sugar and grill.
  • Cook red cabbage with butter, salt and pepper.

For the Jus:

  • Reduce brown stock with some red wine till you reach the desired consistency and finish with some seasoning.
  • Once the ham is roasted at low temperature, glaze it with emulsion and cook at high heat (200 degree C).
  • Plate the dish on a carving tray.

Tags: honey glazed ham, butternut squash