Chef Saransh Goila shares his favourite Christmas Recipes this season

Christmas is the perfect time of the year to indulge into twin passions – food and family. Good company, great food and Christmas crackers are usually the ingredients for a great meal out during the festive season.

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In this seasonal spirit, Chef Saransh Goila shares his favourite Christmas recipes, this light and tasty Christmas recipes will not only satisfy your family and friends until the big lunch but they will for sure enjoy the traditional Jaggery Mulled Wine and Almond Fusilli on a cold Christmas night. From the turkey to the trimmings, whatever festive feast you’re throwing, eat, drink and be merry this Christmas season.

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Jaggery Mulled Wine

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Ingredients:

1 bottle (750 mL) of Port wine, if not available then Red Wine

½ Orange Sliced

1/4th cup of Gin

1/2 Vanilla Pod

5-6 cloves

2 tbsp Jaggery or even better “Black Jaggery”

2 cinnamon sticks

2 Star Anise

2 Bayleaf

Preparation:

  • First on medium heat… in 100 ml of wine melt the Jaggery.
  • Now add all the spices to this wine. And let them cook on low flame for 10 mins. Now add the oranges.
  • Flambe the gin and add it to the wine. After 2 mins take it of the gas and put off the flambé.  This step is optional, if you choose not to flambé you can add the gin directly.
  • Now pour rest of the wine into the spiced wine. Let it cook on low flame for 20 mins.
  • Preferably leave this wine soaked overnight with spices and serve it hot next day. Or you can immediately serve it hot in mugs.

Almond Fusilli

Ingredients

100 g Penne

1 finely sliced onion

1/2 cup finely sliced celery

1 tbsp flour

100gm grated cheddar cheese

500 ml milk

2 tbsp cream

50 gm finely chopped almonds, lightly toasted

1 tsp mustard sauce

2 tbsp butter

A pinch of Nutmeg

Salt and pepper to taste

Method  

  • Heat the butter in a pan and then sauté onion and celery in it for a couple of minutes.
  • Now add the flour and mix well.
  • Add the milk(warm) in 3 parts, whisking well so that lumps do not form.
  • Once all the milk is added and it has a thick sauce consistency, then add the cream, cheese, almonds, mustard, nutmeg, salt and pepper, mix well and allow it to simmer for 3 to 4 minutes or until the cheese melts.
  • Now add freshly boiled penne to this sauce.
  • Serve hot.

Saransh is an Anchor and Chef Consultant for Food Food channel and is also a Food Columnist with Discover India magazine. Currently, he is hosting India’s biggest food travelogue show ‘Roti, Rasta aur India’ where he has set a record in Limca Book of Records of being the first Indian chef to travel 20,000 kms by road in 100 days to discover India’s rich food heritage and tracing its history.
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He is also currently participating in the new culinary battle on Sony Television called ‘Sanjeev Kapoor ke Kitchen Khiladi’. This show is a fun-filled cook-off between ordinary families and professional chefs judged by the Celebrity Chef – Sanjeev Kapoor.

Saransh’s specialty is contemporary Indian food, with varied knowledge of Italian food & bakery and confectionery as well. He is particularly famous for his delicious Butter Chicken so much so that it’s now known as ‘Koyla Goila Butter Chicken’. Saransh’s philosophy is to preserve traditional Indian cooking techniques and food and give it a modern look and character so it is easily accepted by the youth. Some of his interesting recipes are Pesto Golgappa, Sandalwood Kebabs, Pickled Chicken Canape, Spaghetti Moily, Basil Butter Chicken, Oreos ke Pakode, Cheese in a parcel, Beetroot Toast with chocnuts, Broccoli Bacon Parantha and Tindli Risotto.

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